Genetic parameters in maternal lines of meat rabbits: A review

Abstract

The rabbit (Oryctolagus cuniculus) is one of the animal species with the highest productive efficiency, with estimates suggesting that a doe can produce between 16 and 18 times her own weight in kits per year (Rosell, 2000). In addition to this differential biological characteristic, rabbit meat has a high protein content, a high biological value amino acid profile, low levels of fat and cholesterol, and a lipid composition rich in n-3 and n-6 polyunsaturated fatty acids (ParigiBini et al., 1992; Lebas et al., 1997; Dalle Zotte, 2002). All these factors contribute to making rabbit meat production an attractive proposition, especially when the goal is to produce high-quality animal protein with high energy efficiency (Ragab, 2012).