Meat rabbits is animals that can be raised to produce meat for human consumpsion. Meat rabbits are considered to be efficient in their production of meat because meat rabbits can convert kitchen scrap into protein, and because meat rabbits have a very precise gestation period, allowing for the planning of breeding schedules. Because different breed of meat rabbits have different characteristics, the farmer must choose the breed of meat rabbit that is to be farmed according to the goals of the farmer.
New Zealand White meat rabbits are a popular breed of meat rabbit because New Zealand White meat rabbits grows muscle quickly, and have a calm temperament. Californian breeds of meat rabbits are useful in that Californian breeds will provide a high yield of dressed meat (meat after the removal of fat and organ meat). Silver Fox breeds of meat rabbits may be useful for those who want the mothering instincts of these breeds, but Silver Fox breeds may not grow as quickly than other breeds.
How to Raise Meat Rabbits
Flemish Giant breeds are the largest of the breed of meat rabbits, but take longer to reach the weight at which they are to be slaughtered. Rex breed may provide both meat and fur. Each of these breed can be managed according to the budgeting of feed required for each breed, and the goals for which the meat rabbits are to be killed and harvested.
The gestation period for meat rabbits is 31 days. Because the gestation period is 131 days, the kit can be staggered to ensure an even supply of meat. To begin the breeding process, the farmer is to move the doe (female rabbit) into the cage of the buck (male rabbit).
The movement of the doe to the cage of the buck reduce stress for the doe. Around two weeks after breeding, the farmer should palpate the doe for the presence of embryos. If there are no embryos in the doe, she is not pregnant and should be rebred.
A nest box should be provided for the does by day 28, during which the kits will kindle (give birth) around day 31. The eyes of the kits will open around day 41, and the kits will be weaned at 56 days of age. This cycle allows the does to recover from the breeding cycle.
The growth of the kits must be monitored to ensure the health of the does and kits. Newborn kit are small and rely upon the does for warmth and milk. Around week four of age, the kits will begin to eat pellets and gain in weight.
At eight weeks of age, the kits can be harvested as small fryers, or they can be allowed to grow to ten weeks of age for an optimal amount of meat. After twelve weeks of age, however, the kits will begin to store fat rather than muscle. Additionally, the weight of the kits should be weighed weekly to ensure that they are growing normal; if the kits stagnate in weight, they may have parasite or the does may not be producing enough milk to feed the kits well.
The breeding schedule for meat rabbits will depend upon the amount of work that the farmer can perform. Intensive breeding methods involve breeding does right after they kindle their kits; however, this intensive method may wear down the health of the does. Semi-intensive breeding methods involve allowing the does to be bred after two weeks of weaning the kits; this method is used in many farm.
Conservative breeding methods allow does to rest longer between kits; this breeding method allows does to live longer. Bucks should be managed carefully, one buck can manage between eight and ten does. Meat rabbits have several requirement to be managed in the farm.
First, feed for the rabbits is a critical requirement. The efficiency of meat rabbits as livestock means that they are able to convert three pound of feed into one pound of weight gain. Additionally, does that are lactating require alot of water; lactating does can drink up to sixteen ounces of water daily.
Does that are pregnant should not become too fat; too fat does may have problems during the birthing process. Hay is required to be fed to meat rabbits to maintain their gut health; limiting the amount of hay that is provided will stall the growth of the meat rabbits. Rabbits must be housed apropiately.
The cage for does must be large enough to include a nest box for the kits; bucks should be kept in isolated cage. Growout rabbits should be kept in cages according to the sex of the rabbits. The temperature in the cage area should be between 55 and 75 degrees Fahrenheit, and the cage should be well-ventilated so that drafts are avoided.
The cages should be scrubbed weekly to kill any bug that could spread between cages. High temperature in the breeding area will reduce fertility in bucks, so the bucks should be kept cool during the summer months. Calculations can be performed in house to determine the amount of meat that the does can produce.
For instance, if a person owns ten does and employs the semi-intensive breeding schedule, those does can produce approximately 120 pounds of dressed meat per doe each year. Thus, the total amount of dressed meat that can be produced is 1,200 pounds. Does that do not successfully breed any kit can be culled.
Bucks with weak loins can be culled. Health check should be performed regularly to catch any illness early in their development. Any animal with an illness should be quarantined to prevent the spread of illness to other does.