Nutrition of the Rabbit

Rabbit production systems are important providers of meat in many parts of the world due to the species' many advantages, including rapid growth rate and good reproductive performance. They also provide angora wool, and are popular as companion animals. Bringing together international expertise in rabbit production, topics covered in this authoritative volume include digestive physiology, feed formulation and product quality as well as new contributions on innovative feeding strategies, new methods for feed processing, feed management around weaning and the relationship between nutrition and intestinal health.

Contributors	p. vii
The Digestive System of the Rabbit	p. 1
Digestion of Sugars and Starch	p. 19
Protein Digestion	p. 39
Fat Digestion	p. 56
Fibre Digestion	p. 66
Energy and Protein Metabolism and Requirements	p. 83
Minerals, Vitamins and Additives	p. 119
Feed Evaluation	p. 151
Influence of Diet on Rabbit Meat Quality	p. 163
Nutrition and Feeding Strategy: Interactions with Pathology	p. 179
Feed Manufacturing	p. 200
Feed Formulation	p. 222
Feeding Behaviour of Rabbits	p. 233
Feeding Systems for Intensive Production	p. 253
Nutrition and the Climatic Environment	p. 267
Nutritional Recommendations and Feeding Management of Angora Rabbits	p. 285
Pet Rabbit Feeding and Nutrition	p. 294
Index	p. 315
Table of Contents provided by Ingram. All Rights Reserved.

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Nutrition of the Rabbit

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Table of Contents

Supplemental Materials