Raising rabbits for meat / Eric Rapp & Callene Rapp.

Format:

Book

Author/Creator:

Rapp, Eric, author.

Rapp, Callene, author.

Language:

English

Subjects (All):

Rabbits.

Physical Description:

1 online resource (192 pages)

Edition:

1st ed.

Place of Publication:

Gabriola Island, British Columbia : New Society Publishers, [2018]

Summary:

One of the most sustainable, nutritious, and economic sources of meat available, rabbits can be easily raised in a range of locations and climates. Raising Rabbits for Meat is the how-to guide to help you succeed in setting-up and running a home rabbitry for a steady source of meat or income.

Contents:

Front Cover

Praise

Title Page

Rights Page

Dedication

Contents

Acknowledgments

Chapter 1: The History of Rabbit Keeping

Chapter 2: What's Your Plan?

Chapter 3: Rabbit Biology

Chapter 4: Rare Breeds and Conservation Breeding

Chapter 5: Selecting and Handling Rabbits

Chapter 6: Housing and Environment

Chapter 7: Basic Rabbitry Equipment

Chapter 8: Diet and Nutrition

Chapter 9: Hands-On Evaluation of the Rabbit

Chapter 10: Breeding and Reproduction

Chapter 11: Kindling

Chapter 12: Milestones and Management - Birth to Harvest

Chapter 13: Processing, Storage and Distribution

Chapter 14: Cooking with Rabbit Meat

Chapter 15: Rabbit Ailments and Health Problems

Appendix: Rabbit Breeds

Endnotes

Index

About the Authors

About New Society Publishers

A Guide to Responsible Digital Reading.

Notes:

Includes index.

Description based on print version record.

ISBN:

1-55092-682-9