Description
Book SynopsisHow to raise rabbits for a steady source of meat and income
Rabbits are one of the most sustainable, nutritious, and economic meat sources available. They can easily be raised in a variety of locations and climates, and require less space and infrastructure than many other species of livestock.
Raising Rabbits for Meat is the how-to guide to help you succeed in starting and running a home rabbitry for a steady source of meat or income. Coverage includes:
- The history of the domestic rabbit
- Information on breeding, housing, and harvesting
- Tools to help you succeed with your program
- An emphasis on heritage breeds.
Raising Rabbits for Meat provides a solid foundation for success in raising rabbits and is ideal for anyone interested in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.
Table of ContentsAcknowledgments
1. The History of Rabbit Keeping
2. What's Your Plan?
3. Rabbit Biology
4. Rare Breeds and Conservation Breeding
5. Selecting and Handling Rabbits
6. Housing and Environment
7. Basic Rabbitry Equipment
8. Diet and Nutrition
9. Hands-On Evaluation of the Rabbit
10. Breeding and Reproduction
11. Kindling
12. Milestones and Management — Birth to Harvest
13. Processing, Storage and Distribution
14. Cooking with Rabbit Meat
15. Rabbit Ailments and Health Problems
Appendix: Rabbit Breeds
Endnotes
Index
About the Authors
About New Society Publishers
