Nutrition of the rabbit /

• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2010.
• Edition: 2nd edition.
• Subjects: Rabbits > Feeding and feeds.; Pets and Companion Animals.; Meat Producing Animals.; Wool Producing Animals, (New March 2000); Animal Nutrition (Physiology); Animal Nutrition (Production Responses); Non-communicable Diseases and Injuries of Animals.; Meat Produce.; Food Composition and Quality.; Rabbits.; Animal anatomy.; Animal behaviour.; Animal physiology.; Behaviour.; Climate.; Dietary fat.; Diets.; Digestion.; Digestive disorders.; Digestive system.; Energy metabolism.; Energy requirements.; Feed additives.; Feed evaluation.; Feed formulation.; Feed supplements.; Feeding behaviour.; Feeds.; Fibre.; Intensive husbandry.; Intensive livestock farming.; Lipid metabolism.; Meat quality.; Minerals.; Nutrient requirements.; Pathology.; Pets.; Protein.; Protein metabolism.; Protein requirement.; Rabbit feeding.; Rabbit meat.; Starch.; Sugars.; Vitamins.; Electronic books.
• Online Access: View fulltext via EzAccess
• Physical Description: 1 online resource (viii, 325 pages) : illustrations, charts; Also available in print format.
• Bibliography: Includes bibliographical references and index.
• Access: Access limited to subscribing institution.

This book is comprised of 17 chapters focusing on rabbit nutrition and feeding. The first 12 chapters discuss the digestive system of the rabbit, digestion of sugars and starch, protein, fat and fibre digestion, energy and protein metabolism and requirements, minerals, vitamins and additives, feed evaluation, influence of diet on rabbit meat quality, nutrition and feeding strategy and its interactions with pathology and feed manufacturing and formulation. The last 5 chapters cover the feeding behaviour of rabbits, feeding systems for intensive production, nutrition and climatic environment, nutritional recommendations and feeding management of Angora rabbits and pet rabbit feeding and nutrition.