Nutritional values of rabbit meat
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| NZW Rabbit |
Cheek et al. in 1987 described rabbit meat as a wholesome tasty product. Compared with most other meat, such as beef, chicken, lamb and pork it is high in protein and low in fat, cholesterol, and sodium. The meat is white, fine-grained, delicately flavored, nutritious, and appetizing and can be prepared in over 300 different ways (USDA 1963).
Because Cholesterol and fat level in rabbit meat is much lower than chicken, turkey, beef, and pork, rabbit meat has been used and is suitable for special diets, such as those for heart disease patients, diets for the aged, low sodium diets, weight reduction diets and for many others who want to return to natural/organic food.
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| Rabbit Carcass |
'In African countries like Nigeria, consumption of animal protein remains low at about 3.0-6.4 g/head/day many years after the 13.5g /head/day prescription by the World Health Organization.' Egbunike 1997.
“Rabbit production has and continues to be a veritable way of alleviating animal protein deficiency in Nigeria” Ajala and Balogun assert. The rabbit has immense potentials and good attributes, which include high growth rate, high efficiency in converting forage to meat, short gestation period, and high prolificacy, relatively low cost of production, high nutritional quality of rabbit meat, which includes low fat, sodium, and cholesterol levels. Its high protein level is of about 20.8% and its consumption is bereft of cultural and religious biases (Biobaku and Oguntona, 1997).
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| Rabbit meat vs. other livestock |
In comparison with the meat of other livestock species, rabbit meat is very low in cholesterol level (50 mg – 2 gm.), fewer calories, and lower fat content.
Rabbit meat, popularly known as white meat, is rich in certain vitamins and minerals, and is relatively rich in essential fatty acids. It is especially good for people with weak digestive system; babies, elderly people and anyone with stomach disorders fall into this category.
A rabbit is only 20 percent bone, so there is little waste when producing the animal for food. Rabbit meat is widely eaten in Lagos, Ogun, Kaduna, Nassarawa, Benue, Imo, Cross-rivers, Akwa Ibom, Bauchi, Jos, Ibadan and Ekiti states. However, it is slowly entering into the kitchen of Abuja residents. Rabbit meat very good for obese people who love munching meat. Diabetic, weight reduction, ulcer, and diarrhea patients will also find rabbit meat helpful in managing their health.
White meat as it is called, it is tender and juicy. In addition, domestic rabbit meat is white, mild-flavored, and low in moisture.
With the tittering and uncertain economy, and increasing demand for natural diets, more people in all parts of Nigeria, especially Lagos, Abuja, Ogun, Ibadan and Cross rivers States are raising rabbits for meat. Rabbit meat is becoming a better and safer source of meat Protein, Calcium and phosphorus in many parts of the world with Nigeria not left out.
Another advantage to eating rabbit meat, which is also why health experts and food activist like Micheal Pollan recommend it over red meat, is the lower number of calories that it contains.
In modern day Nigeria there is an acute meat protein deficiency in the diet of approximately 80 percent of the population, which the World Health Organization and United Nations Organization have forewarned would take an uglier turn in coming years if quick and sustainable measures are not employed to alleviate poverty in this region.
A quick glance through the time mirror, my observation is that the nutritional benefits of rabbit meat are numerous to be over emphasized both now and in the future. Just for the numerous assistances it can give to your health and that of your family, you should incorporate it into your diet.
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| How Rabbits can save the world |
Related: Meat of the future
Know what you eat! row what you eat!
