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Abstract
In recent years there has been increased awareness of the advantages of rabbit meat production in Egypt as a means to alleviate protein shortages. This is largely attributable to the rabbit’s high rate of reproduction; early maturity; rapid growth rate; high genetic selection potential; efficient feed and land space utilization; limited competition with humans for similar foods; and high-quality nutritious meat (Cheeke and patton. 1980).
The principal objectives of rabbit feeding strategies are to limit digestive disorders, shorten rearing time and increase dressing percentage. In order to be more competitive with poultry production, a further reduction of the overall feed conversion ratio of rabbits or to reduce the cost of producing unit live weight gain are required.