The history of rabbit farming is long and varied. Rabbits were first domesticated in Spain by the Romans around 200 BC. They were kept for their meat and fur, and the practice spread throughout Europe. In the Middle Ages, rabbits were also kept by monks for food, and they were often used as a source of meat during Lent.

In the 19th century, rabbit farming became more widespread as a commercial enterprise. This was due in part to the development of new breeds of rabbits that were better suited for meat production. Rabbit farming also became more popular during World War I and World War II, as a way to provide a source of meat during times of food scarcity.

Rabbit production is one of the livestock enterprises with the greatest potential and room for expansion in Kenya. This is because of their minimum investment requirements and ability to reproduce fast. Their feed requirement is low, especially with regard to demand for grain. Their housing and disease control management requirements are also low yet their meat is a highly nutritious and healthier source of protein when compared with other sources of meat. Rabbits are not rodents, they are lagomorphs. A male rabbit is a buck.  A female rabbit is a doe. A baby rabbit is a kit. When the doe gives birth her babies are collectively referred to as litter. The gestation period for a rabbit averages 31 days.

Expected Yield: A rabbit produces 3-4 litters per year. The average litter is 5kits. So a single rabbit can produce 10-20 rabbits per year.

Growing Season per Year:  Fryers (1-1.5kgs) are ready at 3 months and roasters (2kgs) are ready at 8months.

Nutritional Value:  Total Fat  8g 12%,Saturated Fat 2g 12%, Cholesterol  82mg 27%, Sodium47mg  1%, Total Carbohydrates 0g  0%, Dietary Fibre  0g, Protein 29g 58%, Vitamin A 0%, Vitamin C 0%, Iron 12%..

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