adminRabbit meat is still considered a delicacy in hotels and upmarket restaurants. The RPAZ is aiming at making rabbit meat readily available in supermarkets just like other meats. Rabbit farming has great potential to create employment, economically empower communities and to alleviate poverty.
Rabbit meat has the following advantages:
Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork.
Rabbit meat has the highest percentage of easily digestible protein and the domestic rabbit meat is the most nutritious meat known to man.
Rabbit meat is all white meat that has the lowest fat, low calorie, less sodium content and high meat-to-bone ratio.
Rabbit meat has been used and is suitable for special diets, such as those for heart disease patients, diets for the aged, low sodium diets and weight reduction diets.
Rabbits will produce plus 2kg of meat on the same feed and water as a cow will produce 500g of meat on the same feed and water.
Rabbit urine can be processed into foliar fertiliser, the skin into leather and the offals into pet food.
Despite these advantages, the consumption of rabbit meat has remained low, mainly due to lack of availability of a consistent supply to the market.
Middlemen have taken advantage of this apparent scarcity and are selling rabbit meat at unreasonably high prices.
Online Reporter