Quality of the naturally farmed rabbit

In order to evaluate the efficiency of rabbit breeding using natural technology, it is necessary to carry out a comparative analysis of raw data collected from different farms using different breeding techniques.

We distinguish three main rabbit breeding technologies: retro-, techno-, and eco-rabbit breeding:


Biological value

The main factors determining the biological value of meat include:

Assessing the biological value of meat helps determine its healthiness and suitability for consumption. 

Meat with a high biological value contributes to the proper growth, development, functioning and maintenance of the human body.

Analysing the data presented in Table 2, it was revealed that Eco-rabbit was superior to other experimental groups of rabbits in the content of essential amino acids. This indicates the protein value of meat of rabbits raised using eco-technology without the use of premixes and growth stimulants during fattening (Kotsubenko 2013).

In particular, eco-rabbit carcasses have the lowest cholesterol content compared to retro-rabbit and techno-rabbit. These results indicate the potential of eco-rabbit breeding and emphasise the undoubted advantages of eco-technology compared to retro-technology and techno-rabbit breeding.

Thus, the results of the study suggest that eco-technology has promise in the field of rabbit breeding and can be a balanced option for improving the quality and nutritional value of rabbit meat.