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Raising meat rabbits typically begins with weaned kits around 30 days old, which are then placed on a short-term fattening program. During this period, their weight increases from approximately 0.5 kg to 2.5 kg before being slaughtered for meat production. While the final output is important, commercial rabbit farming also needs to focus on cost efficiency and overall profitability. To achieve these goals, proper feeding and management practices must be implemented.
The primary objectives in meat rabbit production are to reduce the occurrence of diarrhea, increase daily weight gain, and lower feed costs. To meet these targets, several key technologies should be prioritized:
1. **Ensure Proper Nutrition**
For small-scale farms and rural households, it's recommended to use high-quality granular feed supplements combined with green forage. The ideal nutrient levels for concentrate feeds include: 12 MJ/kg of metabolizable energy, 18% crude protein, 3-4% crude fat, 11-12% crude fiber, 0.7-1.0% calcium, 0.4-0.6% phosphorus, 0.8% lysine, and 0.6% methionine. Feed amounts can be gradually increased based on the rabbit’s live weight—starting at 0.5 kg and increasing up to 2.0 kg. Daily intake of granular feed should be 0.5–2.0 kg, while 100–400 grams of high-quality green feed should be provided each day. For large-scale operations, full-price pelleted feed is preferred, with digestible energy set at 10–12 MJ/kg, crude protein at 16–17%, and crude fiber at 12–14%. The average daily feed per rabbit should range from 60–150 grams. It's important to adjust feed quantities gradually, maintain regular feeding schedules, or allow free-choice feeding, and ensure constant access to clean water.
2. **Effective Management Practices**
Fattening rabbits are usually raised in groups, either in separate cages or multi-tiered systems, with 8–10 rabbits per square meter. However, grouping them by size helps prevent smaller rabbits from being bullied and improves the uniformity of the final product. In dry environments, "ground catching" can be introduced about a month before slaughter to improve cage turnover and space utilization. When temperatures drop below 10°C, insulation measures such as bedding, closed doors, and windows are necessary. Also, avoid exposing rabbits to more than 12 hours of sunlight daily. Feeding troughs, waterers, and hay racks should be positioned so that all rabbits in a cage can eat and drink simultaneously without trampling or contaminating food and water sources.
3. **Prompt Removal of Sick Rabbits**
To minimize feed waste and reduce the risk of disease spread, weak or slow-growing rabbits should be removed early in the fattening process. Sick animals not only pose a health risk but also increase operational costs. Therefore, any sick rabbit should be culled immediately to prevent outbreaks of diseases like coccidiosis or digestive disorders. Regular monitoring and strict hygiene protocols are essential for maintaining a healthy and productive rabbit flock.