RABBIT MEAT QUALITY FACTORS, HEALTH BENEFITS AND IMPORTANCE: A REVIEW

Abstract

This review was conducted to examine the nutritional importance, compositional characteristics and health benefits of rabbit meat, as well as its relevance to food security and sustainable livestock production. The review was based on data obtained from peer-reviewed scientific journals, technical reports and nutritional databases published between 2010 and 2024. Information on the chemical composition, health implications and functional properties of rabbit meat was extracted, analyzed and summarized in tabular form. Comparative evaluation of the values reported across different studies was carried out to identify common nutritional trends and to highlight the importance of rabbit meat relative to other conventional meats.Findings from reviewed studies indicate that rabbit meat is highly nutritious, lean and easily digestible. It contains between 18.6 and 22.4 g of protein and only 0.5 to 6.3 g of total fat per 100 g of meat, making it an ideal low-fat animal protein source. The energy value ranges from 86 to 161 kcal per 100 g, while moisture content is between 69.6 and 79.3 g per 100 g, contributing to its tenderness and juiciness. The cholesterol content varies from 24 to 120 mg per 100 g, which is considerably lower than that of beef or pork, making it suitable for individuals concerned about heart health. Rabbit meat also contains essential minerals such as potassium (330–430 mg), phosphorus (213–263 mg), iron (1.6–3.0 mg) and selenium (24–39 µg) per 100 g, along with vitamin B12 (4–7 µg per 100 g), which plays a vital role in red blood cell formation and energy metabolism. The fatty acid composition reveals a favorable balance with 30–42% saturated fatty acids (SFA), 25–32% monounsaturated fatty acids (MUFA) and 25–40% polyunsaturated fatty acids (PUFA), with an n-6 to n-3 ratio ranging from 5:1 to 10:1. This composition supports cardiovascular health, weight management and metabolic efficiency. In addition to its nutritional benefits, rabbit production offers economic and environmental advantages due to high reproductive rates, efficient feed conversion and a low ecological footprint, making it an important contributor to sustainable livestock systems. It was concluded that, rabbit meat represents a sustainable and nutritionally valuable source of animal protein that can help address dietary deficiencies and promote healthier living. It was recommended that, there should be increased public sensitization and nutritional education to promote awareness of the health and economic benefits of rabbit meat.