NOW AVAILABLE IN DOMASTIC PACK OF 600 gms FOR JUST Rs.240/-

SPECIAL FEATURES OF RABBIT MEAT

The weaning age of pups is 20-25 days. After weaning the pups are fed adlibitum feed so that they gain a weight of 2-2.5 kg in a span of 70-90 days. At birth dressing percentage may be between 30 and 35%. At weaning it will have increased to 40 to 45%, whilst as an adult the animal may dress out at 50 to 55%. The hygienically slaughtered and dresses meat is usually tested for Salmonella, Escherichia coli, Yersinia enterocolitica, Listeria spp., motile Aeromonas spp., and Staphylococcus aureus in an authorized Food testing Laboratory.

Its organoleptic properties are tenderness, and juiciness. Its flavor is not strong; it is comparable to the taste of turkey. Its is a white meat and it has been found to provide good health and prevent excess fat, heart diseases, high cholesterol, high blood pressure, diabetics and cancer among those who eat it.

Following are the nutritional and organoleptic advantages of Rabbit meat

1. Highest in protein%

2. Lower in % of fat

3. Unsaturated fatty acid is 63% of total fatty acids.

4. Low saturated fatty acids

5. Cholesterol level is much lower

6. Low sodium

7. Fine texture

8. Low bone to meat ratio

9. High digestibility

Below mentioned is the comparison of rabbit meat with other species*

(*Circular no. 547, US Department of Agriculture, Washington, D.C. )

Skin with fur is the most important by product after slaughter and goes for fancy item preparation.

FOR DOMESTIC & INTERNATIONAL TRADE ENQUIRIES

OF RABBIT MEAT AND RABBIT SKIN CONTACT US AT

business@kakadefarms.com