Assessing the Health Benefits, Challenges and Protection Techniques of Eating Rabbit Meat production
Abstract
The health of the rural finances, equitable growth and rabbit meat can benefit from rabbit consumption. Low fat, high amount of unsaturated fatty acids, High proteins, low cholesterol levels and low salt are few of the many positive nutritional features of rabbit meat. Further supporting economic activity in rural outlying regions is the manufacture of rabbit meat. Nonetheless, there are few people who consume rabbit meat because of a number of issues, including the increased price of commercial feed that is delaying the mating of rabbits. Consumers' opinions, socioeconomic background and country affect the need for and intake of rabbit meat. Convenience-focused goods made from rabbit meat are becoming more popular as a result of recent socioeconomic shifts. Customers are becoming more aware of methods used to raise animals due to ethical as well as medical concerns. This essay provides a general review of rabbit meat with an emphasis on marketing, customer preferences, nutritional makeup and production. In addition to information efforts, the research suggests tactics that might increase consumer awareness of the benefits of rabbit meat and support the growth of the industry.
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