Food security

Proteins act as the basic building materials of the body's cells, muscles and tissues. Humans obtain proteins from a variety of sources, including animals and plants. Animal protein is considered particularly valuable for the human body, especially if it is easily digestible, has a low caloric content, and has high biological value. Unfortunately, in modern society, almost all available protein product on the market is of artificial origin, antibiotic, hormone-steroid, or grown by "syringing" stimulants. Mass product manufacturers use these methods to achieve cost efficiencies, resulting in significantly shorter protein cultivation times than natural cultivation methods. The use of such methods of forcibly growing a product can have a negative impact on human health and the general population.


Benefits of rabbit meat 

However, we found a humane, environmentally friendly and profitable solution. It took 15 years of searching, failures and criticism. And the solution to the issue of pure, safe and profitable obtaining healthy animal meat is rabbit. Rabbit, which is grown in protected and comfortable living conditions - a mini-farm, a special design, which provides everything to make it in the shortest period of time ready, a pure from medical additives, natural form. But due to the limited availability of rabbit meat in shops and its lack of presence in the media space, many people are unaware of its true value as a food product. Here are the main benefits of rabbit meat:


Rabbit meat is a valuable source of high-quality protein. In terms of protein content (average 20.3% per 100 grams) (Dalle Zotte, 2002; Hernández P. Et all, 2010), rabbit meat is superior to beef, pork, and chicken (Average protein content in g/100... g).

In addition, rabbit meat is characterized by a significant content of essential amino acids (EAA), which belong to the most important building components of the body. Compared to other meats, rabbit meat is characterized by a particularly high content of lysine (2.12 g/100 g), sulfur-containing amino acids (1.10 g/100 g), threonine (2.01 g/100 g), valine (1.19 g/100 g), isoleucine (1.15 g/100 g), leucine (1.73 g/100 g) and phenylalanine (1.04 g/100 g) (Dalle Zotte, 2004).

Low cholesterol content. Rabbit meat is characterized by lower cholesterol levels compared to other meats. The average value of cholesterol in rabbit meat is 48.7 mg/100 g (Dalle Zotte and Szendrő, 2011). Compared to chicken and beef, the cholesterol content of rabbit meat is only 2.4-2.7 times lower (Antipova L. B., 2002). This makes rabbit meat a desirable option for people who follow a cholesterol-restricted diet or have an increased risk of cardiovascular disease.

Rich in vitamins and minerals. Rabbit meat also contains vitamins and minerals that are important for ensuring the normal functioning of the body. It contains vitamin E, which is a powerful antioxidant and helps to protect cells from damage (Castellini et all, 1998). On average, consuming 100 g of rabbit meat provides about 8% of riboflavin (vitamin B2), 12% of pantothenic acid (vitamin B5), 21% of pyridoxine (vitamin B6), and 77% of niacin (vitamin B3) that the body needs on a daily basis (Hernández and Dalle Zotte, 2010). Rabbit meat is remarkable for its low sodium content: 37 mg/100 g in the loin and 49.5 mg/100 g in the foreleg (Parigi Bini et all, 1992). This characteristic makes rabbit meat particularly suitable for inclusion in the diet of people suffering from hypertension.

Fatty acid composition. Rabbit meat is distinguished by a special composition of fatty acids, which makes it nutritious for human consumption. Approximately 60% of all fatty acids in rabbit meat belong to the unsaturated fatty acid (UFA) category, and the amount of polyunsaturated fatty acids (PUFA), which ranges from 27% to 33% of total fatty acids, is higher than that of other meats including poultry (Wood et all, 2008).

Rabbit meat is particularly rich in α-linolenic acid (accounting for 3.3 ± 1.5% of total FA);( Dalle Zotte and Szendrő, 2011) compared to other meats (1.37% in lamb, 0.95% in pork, and 0.14% to 2.34% in beef; Enser et al., 1996).

One of the main benefits of α-linolenic acid is its effect on heart health. It can reduce the risk of cardiovascular diseases such as atherosclerosis, myocardial infarction and stroke. α-linolenic acid has anti-inflammatory properties that can reduce inflammation in the body, which promotes good health.

High digestibility: Rabbit meat is highly soluble, which facilitates efficient digestion and absorption of nutrients by the body. According to studies, up to 90% of rabbit meat is digested in the human body, compared to only 62% of beef  (Bashchenko, 2020).

Low risk of allergic reactions. Rabbit meat is less allergenic than other meats such as beef or chicken. This allows it to be used in the diet of people with allergies to meat products.

Rabbit meat, due to its easy digestibility and high level of nutrients, shows significant potential to improve the food security of the population. Rabbit meat, due to its easy digestibility and high level of nutrients, shows significant potential to improve the food security of the population. All these positive characteristics make it a promising alternative to meat from other species that are high in cholesterol. The digestibility of rabbit meat may be particularly beneficial for individuals with certain medical or dietary restrictions. For example, for people in rehabilitation after injury or surgery, rapid and efficient protein digestion may be critical to promote tissue and muscle repair. In addition, for the elderly or people with chronic illnesses who may have trouble absorbing nutrients, rabbit meat can help ensure adequate nutrition.

Considering these benefits, the adoption of easily digestible rabbit meat in the diet can help provide a balanced diet and improve the overall health of various population groups. The combination of a reliable protein source with reduced cholesterol levels makes rabbit meat an attractive and healthy alternative in current dietary recommendations. So, by contributing to improved food security and public health, rabbit meat can be an important factor in maintaining good nutrition and ensuring a healthy lifestyle.