Posted by
Tiffany on Jul 19th, 2011 in
Rabbit Health |
0 comments
When temperatures rise above 80-85 degrees Fahrenheit, your rabbits are at risk. Without protection from the sun and heat, rabbits are likely to experience problems and can suffer from heat stroke or heat shock which is often deadly. Rabbits should always have shaded areas to retreat to, and direct sunlight can be quite deadly to them; especially if they cannot escape it. Ventilation and air circulation are also...
We are all concerned about our health (or at least we should be!) and one great thing about raising your own rabbit meat is not only that you’ll know exactly what has gone into your rabbit, but you’ll also be eating a leaner protein-rich diet. Pound-for-pound, rabbit meat has FAR MORE protein and LESS fat than other meats. This means you’ll not only be spending less for food, but you’ll have the...
Florida White rabbits are a small-sized rabbit breed (adults weigh 4-6 pounds or 1.8-2.7 kilos, with the does being heavier) that was developed in Florida in the 1960’s as a meat rabbit which would also be functional for laboratory use. Its lines originated from small New Zealand, Polish White and Dutch White rabbits.
The fur is white with good density and texture, and they have a compact, meaty body, short neck,...
Posted by
Tiffany on Nov 25th, 2010 in
Meat Rabbit Breeds |
3 comments
Altex rabbits are a large-sized rabbit breed (adults weigh 10-20 pounds or 4.5-9 kilos, with the does being heavier) that was first developed as a sire rabbit in 1986 at Alabama A&M University and later at Texas A&M University-Kingsville. It was bred from Flemish Giant, Champagne d’ Argent, and Californian rabbits. The Altex was genetically selected for heavy 70 day market weights for over 20...
Posted by
Tiffany on Nov 19th, 2010 in
Cooking with Rabbit |
1 comment
Because this recipe makes use of both chicken and rabbit meat, it’s great for introducing people to eating rabbit meat. In most cases, people won’t know what it is anyway, but with this dish, they’re really not going to notice much difference between the two meats. This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following...
