Overview

Rabbit meat has outstanding nutritional characteristics, specifically a low fat and cholesterol content, and a high vitamin content. In spite of the fact that people who consume it do so habitually, there is a large part of the population that resists its consumption. The reasons why they do so are very diverse and range from animal welfare to market price (which is not as competitive as the meat of other animals). The objective of the present investigation was to evaluate the effect of the zootechnical additive VITAFERT on the productive response and health of growing rabbits. The experiment was carried out in the facilities of the private producer Yoesky Bacallao Valenciana, located in the Playa district, in the province of Matanzas.

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