Rabbits: Nutrition, Reproduction, Health

Rabbit science sits at the intersection of animal nutrition, reproductive biology, and food quality, examining how feeding strategies, gut microbiota, and management practices shape the growth, health, and carcass characteristics of domestic rabbits. Because rabbit meat is lean, efficiently produced, and increasingly relevant to sustainable food systems, understanding what drives its tenderness, flavor, and nutritional profile has real consequences for both producers and consumers. Researchers are actively untangling how dietary fiber composition affects not only gut health and microbial communities but also downstream reproductive performance in breeding does. Open questions remain around how welfare conditions interact with meat quality at the molecular level, and how findings from controlled trials translate to the variable conditions of commercial rabbit farming.

Works

58,006

Total citations

320,763

Keywords

Rabbit MeatQualityFactorsReproductive PerformanceDietary FiberGrowth