The Nutrition of the Rabbit
Ranked #46 in Veterinary Medicine
This book is the first attempt to collect important information on the increasingly valued science of rabbit production into one volume. Over the past twenty years, rabbit production systems have grown into important meat providers in many parts of the world. Rabbits' rapid growth rate, reproductive performance, adaptability, and low fat content are just some of the reasons for the species' current popularity. A number of research groups have devoted considerable effort to studying rabbit production. This ambitious one-volume guide explores their studies, covering a broad variety of topics... more
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