Backyard Prodcution of Rabbits in Texas

7/30/2019 Backyard Prodcution of Rabbits in Texas

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BackyardProduction

of M eat Rabbitsin Tex as

Texas Agricultural Extension Service Zerle L. Carpe nter, Direc tor The Texas A&M University System College Station, Texas

E-138


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AcknowledgmentsThe authors gratefully express their appreciation to

Dr. Fred Thornberry, Professor and Extension Poultry Specialist, Texas Agricultural ExtensionService,

Dr. Mark L. Drew, DVM, Associate Professor, Department of Large Animal Medicine andSurgery, College of Veterinary Medicine,

Dr. Elizabeth J. Browder, Associate DirectorUniversity Laboratory Animal Care, LaboratoryAnimal Resources and Research Facility, Texas A&M University,

for their suggestions and assistance in preparing the manuscript.

The authors also wish to thank H. Lee Stribling, Extension Wildlife Scientist, AlabamaCooperative Extension Service, Auburn University, for permission to use the rabbit recipes foundat the end of this publication. These recipes are taken from Alabama Cooperative ExtensionService publication HE-587, Cooking Alabamas Wild Game.

Editor: Elizabeth Gregory, Extension Communications Specialist

Typesetting and Page Design: Vera Johnson


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In Texas, the cultural accep-tance of eating rabbit meat isprobably due to the long-standing tradition of huntingwild cottontail rabbits. Thecommercial farming of domes-

ticated rabbits, however, hasoccurred only recently. Thecultural acceptance of eatingcottontail rabbit meat has seta favorable stage for the grow-ing popularity of raisingdomestic meat rabbits as asmall-scale, backyard enter-prise.

The farming of domesticat-ed meat rabbits is not a tradi-tional agricultural activity in

Texas, compared to beef cat-

tle, goat, poultry, and swineproduction. To date,there is little practicalinformation availableto assist rabbit produc-ers. There are perhapseven more myths thanfacts about how toraise rabbits success-fully. The lack ofavailable and reliableinformation on rabbit produc-

tion has contributed to someproducers decisions to sellout because the rabbits

Backyard Produ ct ion of

M eat Rabbits In Tex asSteven D. Lukefahr, Joe C. Paschal, and John E. Ford*

* Associate Professor, Department of Animaland Wildlife Sciences, Texas A&MUniversity Kingsville; Associate Professorand Extension Livestock Specialist, TexasAgricultural Extension Service, CorpusChristi; Extension Agent, Kleberg County,Texas Agricultural Extension Service, TheTexas A&M University System.

would not reproduce, orthey got too hot in the sum-mer, or the neighborhooddogs ravaged my stock.Many such problems couldhave been prevented if pro-

ducers had known moreabout rabbit production.

The purpose of this publica-tion is to provide general andpractical information that willhelp the new producerbecome a successfulproducer of meat rab-bits as a backyardactivity under Texasconditions.

Benefits ofBackyard R abbit

ProductionBackyard rabbit raising

offers many potential benefits.When planning your rabbitenterprise, identifying your

goals and anticipated benefitsis very important. For exam-ple, your primary goal mightbe to produce enough rabbitsso that your family might con-sume meat from two fryers

each week all year long. Thisproduction goal would requirea small backyard operationconsisting of about four breed-ing females (does) and onebreeding male (buck).

As a backyard activity,and compared to most live-stock or outdoor pets, rab-bits are quiet, odorless, anddocile animals that often go

unnoticed by neighbors,even in residential areas.

However, if you livewithin legal city lim-its, contact your

county health depart-ment office to find out

about possible restrictionsconcerning the keepingof rabbits.

Overall benefits from abackyard rabbit enterpriseinclude:

s Nutritious and whole-

some meat.

s Educational experiencesfor young people.

s Enjoyable occupationalactivity.

s Rich manure for garden-ing or flower beds.

s Potential extra income.


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According to USDA, domes-ticated rabbits produce an all-white meat product that ishigh in protein and low in fatand cholesterol (Table 1). Foryears, some physicians haverecommended rabbit meat topatients with coronary condi-tions.

For young people, raising

rabbits, ideally as a 4-H orFFA club project, offers awonderful learning experiencein the life sciences, includinganimal behavior, genetics,growth and development, andthe anatomy and function ofthe reproductive and digestivesystems. Particularly for ayoung child, rabbits are easyto handle and represent aminor investment. Rabbit rais-ing also teaches responsibility,budgeting costs and returns,care and concern for animals,and the acceptance of live-stock as a source of food forhuman beings.

As an occupation orhobbywhether for theyoung, the elderly,or any fami-ly memberraising rabbits

can be an enjoyable and fami-ly-focused activity. The timeor labor required to raise rab-bits is about 20 hours perbreeding doe per year. For thebackyard operation with fourbreeding does, this labor inputis equal to just 11/2 work-weeks (60 hours) per year, orless than 15 minutes per day.

However, many families enjoyspending more time than thiswith their rabbits.

Rabbit farming comple-ments the efforts of the seri-ous gardener and flower grow-er. The manure from rabbitsmakes excellent compost, richin organic matter and nutri-ents (Table 2). Commercialredworms or African night-

crawlers grown in rabbitmanure produce a superb andfairly odorless organic materi-al. Many commercial rabbitproducers sell both the organ-ic material in bags and baitworms in cartons as a supple-

mental source of income. Ifyour family enjoys fishing,you will also have a regularsupply of bait worms.

The small size of the back-yard rabbit enterprise, typical-ly four to five breeding does,represents steady meat pro-duction at minimal investmentand operating costs. It takeslittle time or money to eitherscale down or expand the sizeof the operation. The laborrequired can be shared amongalmost all family members.

These features mean that therabbit enterprise carries mini-mum economic risk. Thisfavorable economy of scaleis highlighted in the budgetshown in Table 3. The bot-tom line of the budget showsa net return of $18.25 per doeover annual costs, not includ-ing the cost of the buck or the

building. This figure considers30 fryers produced from onedoe that are consumed orsold, based on an averagemarket value of $3.38 per41/2-pound live fryer at 10weeks of age. Chicken usuallycosts less than $3.38, but adressed rabbit is more compa-rable to skinless, bonelesschicken breast because of lesswaste (skin, fat, and bones). If

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Table 1. Nutrit ional Value of Rabbit and Other CommonMeats.

Sk inless Protein Fat Calories CholesterolMeat (%) (%) (per oz.) (mg per oz.)

Rabbit1 22 .8 6 .3 44 55

Beef2 29 .9 10 .1 61 73

Catfish3 22 .3 5 .9 40 20Chicken4 28 .9 7.4 54 8 0

Lamb5 28 .1 9 .5 58 78

Pork6 27.7 14 .8 60 72

Turkey4 28 .9 4 .9 4 8 65

Source: USDA.1Wisconsin Meat Facts and Analysis, Fact Sheet ME 87-3, USDA Handbook8-17, 1989. (whole carcass)

2USDA Handbook 8-13 Reo., 1989. (composite sample)3NutriFacts Seafood . (whole)4USDA Handbook 8-5, 1979. (composite sample)5USDA Handbook 8-10, 1991. (composite sample)

6USDA Handbook 8-17, 1989. (composite sample)

Table 2. Composit ion (%) of M anure f rom Livestock .

Animal Nit rogen Phosphorus Potassium

Rabbit 3 .71 1.33 3 .47

Cattle 2 .9 0 0 .72 2 .14

Poultry 4 .70 1.58 1.03

Sw ine 3 .52 1.60 1.0 0

Source: Various reports from the literature.


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the rabbitry is well managed,

the family should be rewardedwith wholesome and deliciousmeat at a reasonable cost.

TexasEnvironment

Contrary to popular opin-ion, rabbits can be bred toproduce litters all year round,despite the high summer heatand humidity that characterizemuch of Texas. In fact, inmany countries with moreadverse tropical climates, rab-bits produce fryers throughoutthe year. With good commer-cial meat stock, adequatehousing and ventilation, andproper and timely manage-ment, the enterprise goal of

year-round fryer production is

certainly possible. One ormore of these three basicnecessities is usually lackingwhen poor fertility or produc-tion problems occur.

Com m ercial M eat StockCommercially bred rabbits

are more hardy and resistantto stress, in general, thanpurebred fancy rabbits. Incommercial lines, the long-

term results from selection forproduction traits and crossingto introduce hybrid vigor pro-vide the basis for theimproved genetic quality. Acommercial rabbit is capableof producing litters all year,and accordingly should not beallowed to remain idle formonths without being repro-

ductively active. On the otherhand, purebred rabbits thatlack this regular producingabilityor commercial rabbitsthat are managed to go onsummer vacationsare moreapt to become overweight and

less fertile. An overweight rab-bit will suffer the most duringperiods of high temperatureand humidity. Later, whenreproduction is resumed, dis-couraging results usuallyoccur even for some months.

H ousing and VentilationThe rabbits immediate

environment will have thegreatest effect on production

during adverse climates(whether heat waves or north-ern cold fronts) in Texas.Complete wood-framed rabbithutches should facilitate nat-ural ventilation. If rabbits areraised in wire cages placedinside a shed, the width of theshed should not exceed 20feet, and the structure shouldbe open-sided. Further, theopen sides should face thedirection of prevailing breezes,

usually from the southeast.During the summer months,especially, direct exposure ofrabbits to sunlight should beprevented to minimize heat-stroke. I f these specified hous-ing features are met, it maynot be necessary to use fans,fog mist systems, air condi-tioning, or other costly mea-sures. One practical alterna-tive, however, is to move therabbits from a hot, poorly

ventilated building to a loca-tion beneath large shade trees.

During the winter months,rabbits should be protectedfrom direct exposure to colddrafts, strong winds, and chill-ing rains. For sheds, tempo-rary plywood panels or rollplastic sheets may be used for

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Table 3. Projected Budget Per Doe for Backyard RabbitFarming.

Life-Span Purchase Annual(years) Cost ($) Cost ($)

Start-up Costs*

Initial doe purchase 1 year 15 .0 0

Cage (30 x 30 x 18 in.) 5 years 17.0 0 3 .40Feeder (9 1/2 in.) 5 years 3 .50 .70

Water bottle (32 oz.) 5 years 3 .0 0 .60

Nest box 5 years 2 .50 .50

Sub-total 41.0 0 5 .20

Annual Operating Costs**

Feed 74 .0 0

Utilit ies (electricity, water, etc.) 4 .0 0

Veterinary/ M isc. supplies 5 .0 0

Sub-total 83.00

Annual Returns** *

Value of 30 fryers (consum ed or sold) 101.25Return over investment 6 0 .25

Return over annual costs 18 .25

*Building and buck costs not included. Costs of these will charge return overannual costs. Labor is assumed to be shared by the family and thereforedoes not represent an added cost.

**Feed reflects consumption of doe, 30 fryers from 6 litters, and one replace-ment doe fed to breeding age (5 months).

***Based on $0.75 per pound market value for 4 1/2 -pound rabbit at10 weeksof age.


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this purpose. Some completehutch designs provide for anenclosed wooden rear com-partment for winter protec-tion, although this compart-ment should be blocked offduring summer months

because the rabbits will getoverheated if they hide or nestin it. In unusually cold peri-ods, hutches or cages can bewrapped with inexpensivepolyethylene sheets or oldblankets if necessary.

H eat St ressM anagem ent

In periods of extreme heat,proper management tech-niques can be followed tomaintain normal fertility lev-els in commercial breedingstock. The buck is more pronethan the doe to experienceinfertility in the summer.Buck fertility may declinewhen temperatures are above85oF for several consecutivedays, which actually repre-sents several months out ofthe year in Texas. Young

bucks (6 to 9 months old)have higher fertility and sexdrive than older bucks andcan be mated to does duringthe summer season to achievereproductive success.

To further cope with heatstress conditions, one strategyis to ensure that the insidetemperature where the rabbitsare housed is at least 10degrees cooler than the out-side temperature.

Thermometers can beplaced both inside and outsideof the shed (or other building)as a check. A well-ventilatedshed or even shade trees willhelp meet this objective.During the heat of the day,you can place sprinkler hoseson the roof of the shed or

hutches and turn them on andwet the grounds around thehutches with a garden hose topromote evaporative cooling.Water directly reduces thesurrounding temperature, and,when water comes in contact

with prevailing breezes, thiscools the stock. If necessary,you can also freeze plastic softdrink bottles filled with wateror water-soaked burlap sacksor towels and place them inthe cages. You can even putice in the cages on especiallyhot, humid days when there isno breeze. In particularlyadverse situations, large fansor commercial fog mist sys-tems may be justified. Be

careful to avoid getting theanimals wet.

Proper timing and consis-tency in implementing theseheat stress management inter-ventions is vital to the com-fort, productivity, and evensurvival of the stock.

Basic H ou sin g andEquipment

If you do not already have ashed, there is little economic

justification for the expense ofbuilding a new shed just forraising rabbits. A wiser invest-ment would be to construct acomplete rabbit hutch (Figure1). You should locate thehutch in a safe area (for exam-ple, under shade trees or in afenced lot), so that the rabbitswill be protected from the nat-ural elements, includingpredators. Wire cages aredesigned for hanging insidesheds or other buildings.Cages are usually about 30inches wide, 30 inches long,and 18 inches high for doeproduction or fryer growthpurposes. For growing fryers,one cage for every 2 does is

recommended. Ideally, fryerscan be grown in used cages tooffset costs. Bucks may beaccommodated in cages withdimensions of 30 x 24 x 18 or24 x 24 x 18 inches, dependingon the size or breed of rabbit.

Commercially availablefeeder and automatic wateringequipment can be used in thebackyard rabbit operation(Figure 2). Water bottles orcrocks are also popular. Nestboxes are discussed in theReproduction section. Forinformation on cages, feeders,waterers, and other equip-ment specifically designed forrabbits, you can request a freecatalogue from the BassEquipment Company (P.O.Box 352, Monett, Missouri,65708 or 1-800-798-0150).

Breeds andSelection

Breeding Stock

The American RabbitBreeders Association recog-nizes more than fifty breeds ofrabbit. However, most of thesebreeds are bred and raisedstrictly for fancy or showexhibition. In general, a fancybred doe is unsuitable foryear-round meat production.In other words, fancy rabbitsare selectively bred for theshow table rather than for themeat table. Examples of show

table traits include body,head, and fur type and coatand toenail color.

Similarly, rabbits from petstores and flea markets arenot a good source of breedingstock. This is because suchrabbits have an unknownbackground or are not from

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Figure 1. Hutch plans for small rabbit units.


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commercial meat-qualitystocks. Instead, purchase yourbreeding stock from a rep-utable commercial breeder

who provides pedigree andproduction trait informationfor each rabbit and offers therabbits at a reasonable price.

There is no reason to paymore than $25 for a commer-cial bred rabbit, regardless ofthe age, breed or cross, orpedigree.

A commercial bred doe,purebred or crossbred, canproduce 6 to 8 litters in ayear. According to scientificstudies, commercial bredstock, as compared to fancybred stock, have more vigorand are more productive (forexample, have higher fertility,kindle larger litters, and pro-duce meatier fryers). For thebackyard meat rabbit enter-prise, purebred or fancy stockmay not produce as well as

the commercial rabbit, so youprobably should not use themfor meat purposes.

Breeding System sIf you intend to use a single

breed solely for backyardmeat production, consider thecommercial bred New ZealandWhite. Purebreeding orstraightbreeding is a simplersystem than crossbreeding.However, because of hybridvigor (a major advantage ofcrossbreeding), it is recom-mended that meat rabbit oper-

ations (large- or small-scale)use either commercial NewZealand White purebred orCalifornian X New ZealandWhite crossbred does. Bothbreed types of doe have out-standing fertility, motheringinstinct, and milk production.

One breed weakness of thecommercial New Zealand

White is lower carcass dress-out and a lower proportion ofmeat to bone. Fryer meatyield can be improved byusing purebred Californian orChampagne dArgent bucksfor crossing with commercial

New Zealand White purebredor crossbred does. Alterna-tively, faster gaining and moreefficient terminal crossbredfryers that reach market size(4 pounds) at an early age canbe produced by mating pure-bred Checkered Giant,Flemish Giant, or commercialALTEX (developed at theRabbit Research Center, TexasA&M UniversityKingsville)bucks to New Zealand White

purebred or crossbred does.The word terminal impliesthat all crossbred offspring areused for meat, with no off-spring being saved as replace-ment bucks or does.

Replacem ent StockSelection

The decision to select youngreplacement stock should be

based on the productionrecords of their parents. Traitaverages from buck or doerecord forms (Figures 3 and4) can serve as a guide inmaking selection decisions.Important traits include littersize weaned, total litter weightat 21 days of age (an indica-tion of milk production), andfryer weights at 8 weeks ofage. Closely inspect eachreplacement candidate for

heavy body weight, desirablemeat type, and physicalsoundness, which includeslack of body defects or blem-ishes, normal teeth, and thickfur on the foot pads. If youhave a good-quality herd, it isless costly to produce yourown replacement stock thanto purchase new animals.

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Figure 2. Rabbit drinking from an automatic waterer.


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For M ore Inform ationThe American Rabbit

Breeders Association lists stan-dards for twenty-eight differ-ent breeds of rabbits. Contactthem if you would like moreinformation on a specificbreed (P.O. Box 426,Bloomington, I llinois 61702).

ReproductionThe most important key to

successful backyard rabbitfarming is reproduction. Agood manager largely controlsthe level of reproduction withthe goal of 6 to 8 litters pro-duced per doe each year. Youcan improve your chances of a

good level of reproductionthrough three primary man-agement practices: properbreeding methods, care of thepregnant doe and newborn,and sound litter management.

Breeding TipsA healthy and well-devel-

oped commercial doe can bebred at 5 months of age. Inmating rabbits, the doe shouldalways be taken to the buckscage, because the doe is terri-torial. Especially if a litter ispresent, the doe is more likelyto defend her cage spacerather than show an interestin mating. Rabbits being bred

should never be left unattend-ed, for two primary reasons:the rabbits may fight and evenseriously injure one another,and the manager will notknow if a mating took place.It should take no more than 5minutes for rabbits to mate. I fa successful mating doesoccur (only one to two ser-vices are necessary), the bucksnorts and falls to one side ofthe doe. The buck and doe ear

tattoo identification numbers(or names) and the date ofmating should then be trans-ferred to record forms(Figures 3 and 4). A buckcan service one or two doesevery other day, with a 1-dayrest period between matings.Only one buck is needed forevery 30 does in a large opera-tion.

Care of the Doe andNewbornFor rabbits, the pregnancy

period (gestation length) is 30to 31 days. The doe should bereturned to the buck for ser-vice when her young areeither 14 or 28 days of age(Table 4). However, if the doe

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Figure 3. Doe record card.

Figure 4. Buck record card.


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appears to be in poor bodycondition (underweight andrough fur) the mating shouldbe delayed until body condi-tion is restored.

When the doe is 28 dayspregnant, provide her with anest box for the new litter

(Figure 5). Nest boxes areusually made of1/2-inch ply-wood, with dimensions of10 x 16 x 8 inches (width,length, height). A top piece forthe nest box is unnecessary.Fasten screen wire (1/8 inch)to the bottom of the nest boxusing wood molding and fin-ishing nails. This feature pro-motes drainage so that the kits(newborn rabbits) remain dry,warm, and comfortable. The

nest box should contain clean

number of kits, remove theafterbirth and any dead kits,and manage the nest. Nestmanagement consists of plac-ing the live kits together intothe nest constructed by thedoe, and then covering them

with fur that the doe haspulled to provide warmth. Ittakes only a few seconds toinspect the litter every morn-ing. A doe will not mind thisbrief but essential manage-ment practice. This inspectionand handling of the kits willnot cause the doe to abandonor lose interest in her litter.

A first-time doe is less like-ly than an experienced doe tomake a good nest. You mightneed to help her line the nestwith fur and deliver her litterto the nest. If the first litter islost, always give the doe asecond chance to successfullyproduce a litter. If the secondlitter is also lost, the doeshould be dressed out or soldfor meat.

Litter M anagem entDoes nurse their kits only

once a dayusually in theearly morning hoursforabout 3 to 4 minutes. Especi-ally in a large litter, this givesthe kits a brief period to feedand compete for subsistencefor another 24 hours until thenext nursing.

A good management prac-tice is to equal out the num-ber of kits per doe by trans-ferring kits from one nest to

another. The transfer of kitsbetween does for nursing iscalled crossfostering. Forthis useful practice to be suc-cessful, the does should bemated no more than 3 to 4days apart. The main advan-tage of this practice is thatcompetition for milk amongkits is reduced in litters that

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Figure 5. Nest box dimensions and design.

Table 4. Management Schedule for 6 or 8 Litt ers Per Doe inOne Year.

Lit ters per Age to wean Time to Lit terdoe per year lit ter rebreed doe* interval**

6 28 days 28 days 59 days

8 28 days 14 days 45 days

*Age of litter.**Number of days between litters if no infertile matings.

dry grass clippings, grass hay,wood shavings, or shreddednewspaper to keep the new-born, furless kits warm. Sincethe doe may start to build anest when the nest box is firstprovided, you may need toadd more bedding material upto the time that the litter is

born. However, some doesmay show little interest innest building until just min-utes before the litter is born.

The delivery of newbornrabbits, which usually takesplace in the early morninghours, is referred to as kin-dling. The typical size of thelitter for commercial rabbits isseven to eight kits. Inspect thenewborn litter promptly, so

that you can determine the


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would otherwise be verylarge. This results in higherkit survival and more uniformfryer weights by market age.

The litter can be weaned at4 weeks of age, since thedoes milk production level is

low by this time (Table 4).Weaning involves removingeither the doe or the entire lit-ter from the rearing cage. By 8to 10 weeks (market age),most fryers should weigh atleast 4 pounds. This is a goodtime to determine which fry-ers could be saved as herdreplacement stock, as dis-cussed in the Breeds andSelection section. Replace-ments should be placed indi-vidually in cages by 3 to 4months of age, at least 1month prior to first breeding.

Feeds and FeedingMost rabbit producers feed

commercial feeds, such as pel-lets, in their operations. Theadvantages of feeding pelletsinclude convenience to theproducer and increased con-sumption with minimumwaste by the rabbits. In addi-tion, most manufactured pel-leted feeds are complete for-mulations that do not requirethe producer to provide sup-

plements, such as protein, vit-amins, or salt. However, manyfeed companies have differentrabbit feed formulations. Aless-expensive diet is notalways the best buy, becausepoorer production may possi-

bly result. The best advice isto feed a reputable feed brandavailable at a reasonable andcompetitive price. I f your rab-bitry consists of at least 10does, ask your feed dealer fora bulk discount on the feedpurchase.

Discussion of each requireddietary nutrient is beyond thescope of this publication.However, in terms of practicalfeeding, producing does, lit-ters, and young growing stockshould be fed free-choice forbest performance results.Mature stock that are notreproductively active shouldbe limit-fed to maintain desir-able body condition. As a gen-eral guide, a basic feedingchart is provided in Table 5.Rabbits should always haveaccess to clean, cool water.

There is some local interest

among producers to feed less-expensive hays, grains, lawnclippings, garden and kitchenwastes, etc., to their rabbits.

This practice usually results ina poorer overall diet quality,

which in turn results in lowerreproduction and growthresponse. You should beaware that it is the quality ofthe diet rather than the quan-tity that determines perfor-mance results. However, as

long as the nutritional needsof the rabbit are satisfied, itdoesnt really matter whichfeed ingredients are actuallyfed. Simply feeding a goodcommercial pelleted diet takesout much of this guesswork.On the other hand, there is noproblem in providing smallamounts of fresh feeds (forexample, a carrot, a fewblades of grass, or a couple ofcabbage leaves). This practice

will help to stimulate appetiteand promote gentle behaviorin rabbits. The fiber contentof the diet (15 percent) isimportant in preventing hair-balls, stimulating gut function,and preventing diarrhea.

HealthM anagem ent

Properly fed, housed, andmanaged commercial-bredrabbits generally remain ingood health. Vaccines, antibi-otics, and other medicationsare not required to maintain a

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Table 5. Major Nut rient Requirement s and Simple Feeding Chart .

Class of Product ion Protein Fat Calories Fiber Daily Feeding Level(%) (%) (per lb.) (%)

Pregnant or Lactating does 16 -20 3 -5 .5 1136 12 -14 Free choice(21 days or with litter)

Grow ing fryers 16 2 -4 1136 14 -16 Free choice(1-3 months)

Replacements 16 2 -4 1136 14 -16 6 to 8 oz. (0 .25 -0 .3 lb.)(3-5 months)

Breeding bucks 16 2 -3 1136 14 -20 6 to 8 oz. (0 .25 -0 .3 lb.)(3 matings/ week)

Dry bucks/ does 12 -15 2 -3 .5 955 14 -20 4 to 6 oz. (0 .25 -0 .4 lb.)

Source: National Research Council Publication 1194.


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healthy and profitable rabbitherd. Many diseases can large-ly be prevented or treatedthrough sound managementpractices. However, when adisease does occur, recogniz-ing the early signs and

promptly providing the cor-rect treatment can minimizeits impact. Some major rabbitdiseases are discussed below.

D igestive D isord ersThe newly weaned rabbit is

most vulnerable to stress anddigestive disorders that canresult in death. Commercially,the average mortality rate forrabbits between weaning and

market age is about 10 to 15percent. Because of weaningstress, the rabbit may go offfeed for 1 or more days. Later,when the rabbit becomesexcessively hungry, it simplyeats too much feed. This irreg-ular feeding pattern triggerschanges in the intestines,where various microbialorganisms are found. Whenover-consumption of feedoccurs, certain bacterial

species release natural toxicsubstances which are deadlyto the rabbit. Diarrhea may ormay not precede death. Thisnutritional condition occursalso in young calves, lambs,and pigs and is called over-eating disease or enterotox-emia. This condition can alsobe caused by changing feeds,especially feeds high in grains.In young rabbits this diseasecan be controlled by providing

grass or alfalfa hay to newlyweaned rabbits when thesigns first appear, or by con-trolling the amount of feedprovided when the rabbitsconsumption of feed becomesirregular.

Diarrhea can also be causedby coccidiosis, a protozoathat has two forms: hepatic

(liver) and intestinal. Hepaticcoccidiosis causes animals tohave a rough hair coat and tolose weight rapidly; death fol-lows in a few days. Intestinalcoccidiosis, the more commonform, also causes weight loss,

a rough hair coat, and a pot-bellied look. Both can be con-trolled with medication fromyour veterinarian and propersanitation.

The clearest sign of coc-cidiosis is the presence ofsmall white spots on the liver.When you are dressing outfryers, always check the livers(see page 12). Daily cleaningof cages will help to controlthis disease. Commercial med-ications are available, but usethese only if an outbreakoccurs.

PasteurellosisIn commercial rabbit pro-

duction, the major respiratorydisease is pasteurellosis orsnuffles. The respiratorytract (upper nasal passagesand lungs) becomes infectedby a bacterial organism(Pasteurella mul tocida). Thiscontagious disease usuallyoccurs when large numbers ofrabbits are housed together,especially if poor ventilationconditions exist. The ammonialevel from the urine causesirritation to the respiratorysystem, and this irritationleads to infection, sneezing,and the discharge of pus fromthe nasal regionbut death

does not necessarily occur.Fortunately, in a small rab-

bitry, pasteurellosis is usuallynot a serious problem,because there are few rabbitsand the air quality is usuallysufficient (good ventilationand lack of strong ammoniaodors). However, a problemmay develop if rabbits are reg-

ularly taken to shows, wherethey may well become direct-ly exposed to the bacteriumthat causes pasteurellosis.

Antibiotics can help in com-batting the infection, but thereis no cure for this disease. The

best control measures are pro-viding a well-ventilated envi-ronment and culling of affect-ed animals. Snuffles is often aprecursor to pneumonia,which is not uncommon inrabbits (also known as borde-tella, after the organismwhich can cause the condi-tion).

Parasites

Two major types of para-sites affect rabbits: mites thatcause ear and skin mangeand a protozoa that causescoccidiosis of the liver (dis-cussed above). Keeping hutch-es and cages cleaned dailyhelps to control infestations ofthese parasites.

Mites spread from rabbit torabbit. The signs are crusty orscab-like debris inside the ears

(ear mange) or behind the earson the shoulder region (skinmange). To control mites, treatall adult stock at the sametime by applying several dropsof an oil solution to the affect-ed area (this proceduredrowns the mite). A monthlytreatment routine may be nec-essary. Commercially availableoil solutions or other medica-tions may be obtained fromyour local veterinarian.

Sore H ock sOne disadvantage of raising

rabbits on wire floors is thestress that it may cause to thehocks (the bottom pads of thefeet). A rabbit may have poorfur cover on the hocks, be anervous stomper, or simply bea heavy rabbit. In these situa-

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tions, the fur is worn off thehocks, removing this cushionbetween the wire and thehocks. The hocks may developopen sores, and, if an infec-tion sets in, the rabbit willexperience pain and stress.

This condition is known assore hocks.

Regular examination of thehocks in adult rabbits is help-ful in detecting cases early. Inadvanced cases, treatment islimited, and the rabbit mayneed to be destroyed.Effective prevention strategiesinclude selecting breedingstock with thick fur thatshows little wear on the hocksand, if a rabbit weighs morethan 10 pounds, providing a1/4-inch plywood board (6 x 8inches) for a resting area inthe cage.

Predator Cont rolIn rabbit production, per-

haps nothing is more emotion-ally disturbing than to losestock from predator attacks.

The predator can be the fami-lys or a neighbors pet dog orcat; native coyotes, opossums,or snakes; or even insects likeants and wasps.

Losses from predators canlargely be prevented. Somepredators gain entry into thecage or hutch through thegate, so the cages or hutchesshould be of sturdy construc-tion, and the gates should bewell secured. Even if the

predator fails to break into thecage or hutch, the rabbit maybe so alarmed from the attackthat a serious, even fatal,injury may occur. If thehutches are located in a prob-lem area, the best strategy isto keep large predators away

from the rabbitry by eitherplacing the cages inside a shedor placing the hutches inside afence. You can also contactthe local animal control officeor the Texas Animal DamageControl Center for assistance.

On occasion in Texas,snakes (bullsnakes and rat-tlesnakes) may pose a problemin the rabbitry by eatingyoung kits inside the nest box.If this occurs, place 1/2-inchhardware cloth covers overthe top of the nest box,secured with staples and tieddown with roofing nails andthin wire strands. Each morn-ing, open the box for the doeto nurse her litter, and then,when the doe leaves the boxafter nursing (3 to 4 minutes),tie down the cover again. Youmay have to do this daily untilthe young are 2 weeks of age,when they are too large to beeasy prey for snakes.

Insect damage can be con-trolled by removing dead kitsand afterbirth from the nestbox soon after kindling. Dailymorning inspections of the

nest box to remove any deadyoung are also effective in dis-couraging insects (especiallyants) from being attracted tothe nest box. Keeping kits cov-ered in fur produces a goodbarrier between the kits andinsects such as biting flies andmosquitos. Commercial insec-ticides, if used, should be usedonly according to the labelleddirections. Keep the insecti-cides away from the rabbits,

their feed and water, and thesurface of their cages.

Controlling predator andinsect problems (includingeven the common housefly)will increase productivity andreduce the spread of disease.

M arket Out lets and Prom otionsBecause no established mar-

ket for meat rabbits exists in

Texas, the primary objectivefor rabbit production is to pro-vide a source of meat for thefamily table. A four- to five-doe operation should yieldabout two fryers per week forfamily consumption: youshould not overlook the eco-nomic value of table rabbitsconsumed by your family(Table 3).

However, if an additional

objective of the operation is torealize cash returns from rab-bit sales, you can exploreother opportunities. I f youdecide to sell surplus rabbitsfor meat, expand your herdonly gradually. For example, ifyou find that you are able toconsistently sell five dressedfryers per month to neighborsand local clients, then add twodoes to your herd operation.Expanding your herd before

exploring local market oppor-tunities is not a good strategy.You can also sell your rabbitsas breeding stock and pets, ormarket by-products such astanned skins, foot-charms,bagged manure or compost forgardening, and earthworms(redworms or nightcrawlers)for fishing bait. The develop-ment and marketing of theseproducts should not requiremuch effort because of the

small size of the rabbit opera-tion. Try ads in newspapersfirst to either determine theinitial response or to actuallybegin sales of your rabbitproducts.

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It is recommended that youexpand your breeding herdonly to meet the local demandfor rabbit meat. I f the localdemand continues to increase,you and other rabbit produc-ers may benefit by forming a

marketing association or coop-erative. As a group, rabbit pro-ducers can plan and coordi-nate the production and distri-bution of either live ordressed fryers. Present Texasstate laws do not require vet-erinary inspection of rabbitprocessing or of rabbit meatbefore it can be sold in retailoutlets. The rabbit producer isresponsible for ensuring thatany rabbit meat sold is whole-

some and properly handledprior to delivery. A small cus-tom-slaughtering facility is jus-tified only if the local demandfor rabbit meat continues torise.

Finally, the ultimate objec-tive is to educate the publicabout the high nutritionalquality of rabbit meat. Therecipes included at the end ofthis publication will provide a

good start, even for peoplewho have never tried rabbitmeat.

For further informationabout rabbit production andmeat rabbit inspection, con-tact your county Extensionagent.

D ressing Out aR abbit Fr yer

In order to ensure a high-quality product from your rab-bit operation, you must knowhow to properly slaughter theanimals, process the meat,and, if desired, process theskins.

Slau ght erin g andSkinning

Slaughter the rabbits in aclean, sanitary area. Followany regulations or restrictionsfrom the local health authori-ties.

The preferred method ofslaughtering a rabbit is by dis-locating the neck. With theleft hand, hold the animal byits hind legs. Place the thumb

of the right hand on the neckjust behind the ears, with the

four fingers extended underthe chin. Push down on theneck with the right hand,stretching the animal. Pressdown with the thumb. Then,with a quick movement, raisethe animals head and dislo-

cate the neck. The animalbecomes unconscious andstops struggling. This methodis instantaneous and painlesswhen done correctly.

Another method is to holdthe animal with one hand atthe small of the back, with itshead down. Then stun it by aheavy blow at the base of theskull.

Suspend the carcass on a

hook inserted between thetendon and the bone of theright hind leg just above thehock (Figure 6). The hookshould be at about eye level.Using a 5-inch skinning knife,remove the head immediatelyto permit thorough bleedingso the meat will have a goodcolor. Remove the tail and thefree rear leg at the hock joint,and cut off the front feet andthe tail.

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Figure 6. Steps in dressing rabbits.


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Cut the skin just below thehock of the suspended rightleg and open it on the insideof the leg to the root of thetail, continuing the incision tothe hock of the left leg.Carefully separate the edges of

the skin from the carcass, andbegin working the skin freefrom the meat on the hindquarters using your fingersand the knife. Be careful toleave all the fat on the carcassas the skin is pulled down.

The fat cover is important forpreserving the quality of themeat. As the skin is removed,be careful not to cut it; evensmall cuts reduce the value ofa skin.

Break the pelvic bonebetween the hind legs byinserting the knife inside thepelvic area and cutting out-ward. Slit the belly down themidline from the pelvis to thechest area as far as possible.Be very careful not to punc-ture any of the internalorgans, or their contents willcontaminate the meat. Cutaround the anal opening and

remove the entrails and gallbladder. Leave the liver, heart,and kidneys in place. Removethe right hind foot by severingit at the hock.

Be especially careful not toget hairs on the carcass. Theyare difficult to remove, detractfrom the appearance of themeat, and are unsanitary.Rinse the carcass in coldwater; rinsing makes removal

of hair and blood easier andcleans the carcass. Do notrinse or soak the carcasslonger than 15 minutes.Otherwise, the carcass willabsorb water, and additionalwater is considered adulter-

ation of the meat.Remove the carcass from

the hook and chill it in arefrigerated cooler. Arrangethe carcass on a cooling rackso that the air movement andtemperature in the cooler willreduce the internal tempera-ture of the carcass to no lowerthan 30 degrees and no higherthan 40 degrees within 24hours after slaughter.

Cutt ing the M eatWhen the carcass has been

chilled, cut it into the desiredpieces. Cut the meat with aknife; using a cleaver maysplinter the bones. The carcasscan be cut into seven pieces:two hind leg pieces, a loin,two rib pieces, and two frontleg pieces. Larger carcassescan be cut into twelve piecesby cutting each hind leg pieceinto two pieces, the loins andback portion of the ribs intofive pieces, and the front por-tion of the ribs and each ofthe front legs into one servingeach.

Cur in g th e Sk inWhile they are still warm,

place the skins to be curedflesh side out on wire or board

forms or shapers (with thefore part of the skin over thenarrow end). Remove all wrin-kles.

You can make a satisfactoryskin shaper from 5 feet of No.9 galvanized wire. This equip-

ment has been called astretcher, but the term maygive the wrong impression.

You should not stretch theskin too much.

Mount the skin on theshaper, making sure both frontfeet casings are on the sameside, and fasten it withclothespins. This arrangementreduces injury to the fur ofthe back, which is the most

valuable. On the day afterskinning, examine the pelts tosee that the edges are dryingflat, that the skin on the frontlegs is straightened out, andthat any patches of fat areremoved.

All skins must be thorough-ly dried before you use orpack them, but do not drythem in the sun or by artificialheat. Hang them up so the aircan circulate freely aroundthem. If you will not use orship the dried skins for sometime, hang them in loose bun-dles of fifty in a cool, dryplace away from rats andmice. In the summer, sprinklethe stored skins with naphthaflakes. Never use salt in curingrabbit skins.


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R abbit Stew

1 rabbit, cut into 4 parts 1 No. 2 can tomatoesWater 3 tablespoons sugar

3 cups diced Irish potatoes 1/4 pound butter or margarine

3 tablespoons minced onions 3/4 cup catsup1/2 cup chopped celery 2 tablespoons worcestershire sauce

2 teaspoons salt 1 cup cream-style corn1/2 teaspoon pepper

Put the rabbit meat in a deep boiler and cover it with water. Cook slowly until the meat is tenderand ready to leave the bone. Remove the meat from the broth and set aside to cool. Add the nexteight ingredients to the broth and cook 10 minutes. Pull the meat from the bones and chop it into

small pieces. Add the meat to the broth; simmer for 20 minutes. Add the catsup, worcestershire sauce,and corn. If the stew is too thick, add a small amount of water. Season to taste.

Barbecu ed R abbit3 pounds rabbit meat, cut into serving-size pieces Salt and pepper, to taste

Flour 3 tablespoons vegetable oil

Sauce:1 cup cider vinegar 2 teaspoons hot red pepper sauce

1 teaspoon salt 2 tablespoons worcestershire sauce1/2 cup vegetable oil 1/4 teaspoon chili powder

2 tablespoons brown sugar 1 cup tomato juice

1 tablespoon paprika 1/4 cup chili sauce or catsup

1 teaspoon dry mustard 1/2 chopped onion

Cayenne pepper, to taste

Roll the meat pieces in a mixture of flour, salt, and pepper. Heat the oil in a heavy skillet or roaster.Brown the meat on all sides over moderate heat, about 20 minutes. Meanwhile, combine the ingredi-ents for the sauce in a saucepan. Cover and cook over low heat for 15 minutes; pour the sauce overthe meat. Cover the pan and bake at 325o F until the meat is tender (about 45 minutes). Uncover the

pan and place it under the broiler. Broil 15 minutes or until the meat is brown. Serves 6.

Note: The sauce, when made without the vegetable oil, makes a good overnight marinade. This recipemakes about 11/2 cups of sauce.

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Rabbit Recipes


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Bak ed Stuffed R abbit w ith Carrots2 cups mashed potatoes (3 to 4 medium potatoes) 1 cup finely chopped celery

2 tablespoons butter or margarine 1 whole rabbit, ready to cook

1 teaspoon salt 2 large carrots, quartered1/2 teaspoon pepper Bacon or salt pork

1 teaspoon dried summer savory 1 or 2 cups hot water

Season the mashed potatoes with butter, salt, pepper, savory, and celery. Fill the body of the rabbitwith the potato mixture and sew it up. Place the rabbit on a rack in a baking pan with the legs foldedunder the body. Place quartered carrots beside it in the pan. Secure the bacon over the back withtoothpicks to keep the meat from drying out. Bake in a hot oven (400oF). After the first 10 minutes,pout hot water over the meat. Continue cooking until tender, about 11/2 hours. Shortly before themeat is done, remove the bacon and let the meat brown.

W ild Rabbit w ith W ine

1 3-pound rabbit, ready to cook 1 cup red wine1 cup finely chopped onions 4 teaspoons salt

1 can mushroom pieces and liquid, separated 1/2 teaspoon pepper

6 tablespoons butter or margarine 1 teaspoon thyme

6 tablespoons flour 2 teaspoons parsley

4 cups water 2 bay leaves, crumbled

Wash the rabbit thoroughly in lukewarm water; then drain and dry it. Cut off the legs; separate thehind legs into two pieces at the joint. Cut the saddle into three pieces, dividing the section nearest thehead end into two pieces by splitting it down the backbone. Saute the onions and mushrooms in but-ter until the onions are soft and slightly brown. Push the onions and mushrooms to one side and addthe flour. Mix thoroughly and add the water, wine, and the mushroom liquid. Then add the season-ings and stir. Place the pieces of rabbit in the pan and cover. Steam for 11/2 hours or until tender.

Note: Half a pound of fresh mushrooms with 1 cup of water may be substituted for the canned mush-rooms and liquid.

Ear l F. Kennamer

Sm othered R abbit and On ions1 rabbit, cut into small pieces 3 tablespoons butter

Salt, to taste 1 to 2 onions, slicedPaprika, to taste 1 cup sour cream

Flour

Season the rabbit with salt and paprika. Coat the pieces with flour. Melt the butter in a large skilletand saute the rabbit meat until brown. Cover the meat thickly with onion slices. Sprinkle onions withsalt. Pour in the sour cream. Cover the skillet and simmer for 1 hour, or bake at 325oF until tender.

Ear l F. Kennamer

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R abbit D elight1 rabbit, cut into serving-size pieces 2 green peppers, chopped

1 tablespoon vegetable oil 1/2 cup mushrooms, chopped

1 cup chicken broth 1 tablespoon parsley, chopped1/4 cup lemon juice Pinch of ginger

1/4 cup orange juice Salt and pepper, to taste

Heat the vegetable oil in a large skillet; brown the rabbit meat. Add the remaining ingredients.Cover and cook slowly until tender, about 1 hour.

Fr ied R abbit1 rabbit (up to 2 pounds), cut into serving-size pieces

1 cup flour

Salt and pepper, to taste

Vegetable oil

Roll the rabbit pieces in a mixture of flour, salt, and pepper. Heat the oil in a 10-inch skillet overmoderate heat. Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turnthe pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes. Serves 3 to 4.

R. B. Deavours

R abbit Fr icassee1 rabbit, quartered or cut into small pieces Salt and pepper, to taste

Flour Milk

3 tablespoons butter or vegetable oil Onion juice (optional)

Heat the butter or oil in a large skillet. Roll the rabbit pieces in flour and brown them in the skillet.Season the meat with salt and pepper. Slowly add just enough milk to keep the meat from sticking.Cover and cook until tender. Add flour to make gravy in the pan. Flavor with onion juice, if desired.

Variation: Add sliced onions to cover the meat and 1 cup of sour cream instead of making the milkgravy. Cover and simmer for 1 hour or bake at 325oF until tender.

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Rabbit la M ode

1 rabbit, cut into small pieces 1 onion

Vinegar Salt and pepper, to taste

Water Flour

2 bay leaves, divided 3 tablespoons butter or margarine

6 peppercorns 1/2 cup sour cream

Place the rabbit meat into a crock or jar. Cover with vinegar and water (1 part vinegar to 2 partswater). Add 1 bay leaf, peppercorns, and onion. Marinate in the refrigerator for 1 to 2 days. Removethe meat from the crock and sprinkle it with salt and pepper. Coat the meat with flour. Melt the but-ter in a large skillet; saute the rabbit pieces until brown. Combine 1 cup water with salt, pepper, andthe remaining bay leaf. Pour the mixture over the meat. Cover the skillet and simmer until done. Donot allow the mixture to boil at any time. Remove the meat from the pot. Thicken the broth with apaste of flour and water. Stir in the sour cream. Heat through but do not boil. Serve immediately.

Stir -Fr ied R abbit

1 2-pound rabbit 1/2 pound fresh mushrooms, sliced

1 1/2 tablespoons vegetable oil, divided 2 celery stalks, sliced thin

2 garlic cloves, crushed 1/2 cup bamboo shoots

3 slices fresh ginger root, minced 1/2 cup water chestnuts, sliced

3 tablespoons sherry 1 green pepper, sliced thin

3 tablespoons soy sauce 12 scallions, sliced lengthwise3/4 teaspoon salt 1/2 cup walnuts, cashews, or almonds1/2 teaspoon sugar 1/2 cup canned chicken broth1/8 to 1/4 teaspoon cayenne 1 tablespoon cornstarch

2 tablespoons cold water

Bone the rabbit and slice the meat into thin strips. Heat half of the oil in a large skillet. Add garlicand ginger root; stir a few times. Add the rabbit meat and stir until it loses its pinkness, about 2 to 3minutes. Combine sherry, soy sauce, salt, sugar, and cayenne and add to the meat; stir 1 minute moreto blend. Remove the rabbit and sherry mixture from the skillet. Heat the remaining oil in the skillet.Add the vegetables and nuts; stir to coat with oil, about 1 to 2 minutes. Stir in the chicken broth andheat quickly. Then return the rabbit and sherry mixture to the pan and cook, covered, over mediumheat until done, about 2 to 3 minutes. Meanwhile, blend the cornstarch and cold water to make apaste; add to the skillet and stir to thicken. Serve at once. Serves 4 to 6.

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Educational programs of the Texas Agricultural Extension Service are open to all people without regard to race, color, sex, disability, religion, ageor national origin.

Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, andJune 30, 1914, in cooperation with the United States Department of Agriculture. Zerle L. Carpenter, Director, Texas Agricultural Extension Service,The Texas A&M University System. AS

2M7-95

Backyard Prodcution of Rabbits in Texas

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