NUTRITIONAL VALUE OF RABBIT MEAT

Cheek et al. (1987) described rabbit meat as a wholesome tasty product. Compared with most other meat, such as beef, chicken, lamb and pork it is high in protein and low in fat, cholesterol, and sodium. The meat is white, fine-grained, delicately flavored, nutritious, and appetizing and can be prepared in over 300 different ways (USDA 1963).



Because cholesterol and fat in rabbit meat is much lower than chicken, turkey, beef and pork, the meat has been used and is suitable for special diets such as patients with cardiovascular disease, weight loss diets, etc.

In Nigeria, consumption of animal protein remains low at about 3.0-6.4 g/head/day many years after the 13.5g /head/day prescription by the WHO (Egbunike, 1997). Rabbit production is a veritable way of alleviating animal protein deficiency in Nigeria (Ajala and Balogun, 2004). The rabbit has immense potentials and good attributes, which include high growth rate, high efficiency in converting forage to meat, short gestation period, and high prolificacy, relatively low cost of production, high nutritional quality of rabbit meat, which includes low fat, sodium, and cholesterol levels. Its high protein level is of about 20.8% and its consumption is bereft of cultural and religious biases (Biobaku and Oguntona, 1997).

In comparison with the meat of other livestock species, rabbit meat is very low in cholesterol level (50 mg – 2 gm.), fewer calories, and lower fat content.

White meat, as is popularly known, rabbit meat is also rich in certain vitamins and minerals, and is relatively rich in essential fatty acids. It is especially good for people with weak digestive system; babies, elderly people and anyone with stomach disorders fall into this category.

A rabbit is only 20 percent bone, so there is little waste when producing the animal for food. Rabbit meat is widely eaten in Lagos, Ogun, Kaduna, Nassarawa, Benue, Imo, Cross-rivers, Akwa Ibom, Bauchi and Ekiti states. However, it is slowly entering into the kitchen of Abuja residents. Rabbit meat is suitable for obsessed people who love munching good meat. Diabetic, weight reduction, ulcer, and diarrhea patients will also find rabbit meat helpful in managing their health. White meat as it is called, it is tender and juicy. In addition, domestic rabbit meat is white, mild-flavored, and low in moisture.

With the uncertain economy and increasing demand for natural diets, more people in all parts of Nigeria, especially Lagos, Abuja, Ogun, and Cross rivers States are raising rabbits for meat. Rabbit meat is becoming a better and safer source of meat Protein, Calcium and phosphorus in many parts of the world with Nigeria not left out.
Another advantage to eating rabbit meat, which is also why health experts recommend it over red meat, is the lower number of calories that it contains.

You can produce your own nutritious and wholesome meat, as rabbit meat is considered the healthiest meat known to man.
Know what you eat grow what you eat!