Description
Book SynopsisRabbits are versatile animals, farmed for their meat and fur, as laboratory animals, and also as pets. This well-established book continues to provide an overview of domesticated rabbit production, covering topics such as breeding, husbandry, feeding and health. Now in its fully updated tenth edition, it includes an expanded consideration of important issues such as animal welfare and sustainable methods of production. With chapters relating specifically to meat production, pet rabbits, rabbit shows, and angora wool production, this new edition: - Includes new information on the latest methods of artificial insemination, estrous synchronization, embryo transfer, cloning and molecular genetics; - Tackles globally prevalent health issues such as enteritis complex (EC) rabbit enterocolitis (REC), and viral hemorrhagic disease; - Reviews up-to-the-minute developments such as the impact of the covid-19 pandemic on food production, as well as new projects addressing poverty alleviation and food security. Providing updates on worldwide production trends, figures and new feed additive products, this book is an essential resource for anyone involved in rabbit production - from novice to experienced breeders, veterinarians and industry professionals.
Table of Contents1: Introduction 2: Rabbit Production Worldwide 3: Rabbit Breeds 4: The Rabbitry and Its Equipment 5: Rabbit Management 6: Economics and Financial Management 7: Principles of Rabbit Nutrition 8: Feeds and Feeding 9: Toxins in Feeds 10: Rabbit Diseases and Health Problems 11: Rabbit Reproduction 12: Rabbit Behavior 13: Principles of Rabbit Genetics 14: Breeding Systems 15: Genetic Selection for Herd Improvement 16: Coat Color Genetics of Rabbits 17: Rabbit Shows 18: Pet Rabbits 19: Animal Welfare 20: Rabbits for Family and Small Farm Development 21: Rabbit Production in Developing Countries 22: Angora Wool Production 23: Meat Production 24: Harvesting and Preparation of Meat and Skins 25: Marketing Rabbits and Their Products
