Rabbits belong to the genus mammal leporidae. The main difference from the hare rabbit is that the offspring born blind rabbits and nude. The average rabbit lives about 10 years.
Pet rabbit is domesticated variety of its wild congener, with a wide variety of sizes and colors of wool. Sometimes rabbits are bred for ornamental purposes, but in Russia are engaged in rabbit breeding more often in order to obtain valuable dietetically meat, as well as down and skins.
Rabbit meat has long been known as a particularly high-quality dietary product, on a range of superior nutritional quality meat of other animals.
Basically, the use of rabbit meat is determined by the rich amino acid composition that improves with age of the animal. It is believed that the optimal characteristics of meat are obtained when the rabbit reaches the age of 4-5 months, and protein-quality indicator comes to its maximum. Protein quality indicator - quantity characterizing the quality of meat in general. It represents the ratio of the amino acid tryptophan, which is found only in the muscle tissue to the amount of amino acids hydroxyproline, which is characteristic only for the connective tissue. After five months of age protein and qualitative indicator of the rabbit is somewhat reduced.
Other features also support the use of rabbit meat. It contains very high amounts of vitamins and minerals, as compared to other meat animals. Rabbit meat is rich in niacin, vitamin C, B vitamins fluorine, phosphorus, cobalt, potassium, manganese and iron contained in the rabbit, allows the body to fill a need in these micronutrients.
Rabbit has excellent digestibility in the gastrointestinal tract of humans. This allows you to recommend rabbit meat for people with diseases of the digestive system - gastroduodenitis, colitis, pancreatitis and others. For comparison, the digestibility of beef is about 62%, and rabbit meat is absorbed more than 90%.
In the rabbit, the relatively low amount of nitrogen compounds, whereby it in small quantities can be used for people suffering from gout, which is associated with metabolic disorders. Also excellent for rabbit food people suffering from allergic diseases, especially in young children.
We should emphasize the benefits of rabbit meat in the case of cancer. Rabbit meat promotes the removal of radionuclides, which inevitably accumulate in the body during radiation therapy. We also know that the rabbit is able to lead a normal blood glucose numbers.
Speaking about the benefits of rabbit, not to mention the low calorie rabbit. It is equal to 136 calories per 100 grams of product. This is less than the other types of meat. For example, beef, while not the most nutritious meat is calorie 187 kcal per 100 grams.
Due to its low calorie content of rabbit meat can be recommended for people with overweight and obesity, as well as to advise as a component of a complete, integrated diet.
Contraindications to the meat of the rabbit
You should know that in rare cases, the rabbit can be harmful to health. There are cases of individual intolerance rabbit. Nitrogenous substances contained in the rabbit, though have a relatively low concentration of other varieties of meat, but may also be a rare cause of acute and gout. To prevent the likelihood of individuals with a predisposition to a breach of the exchange of uric acid, it is recommended to boil the meat in several waters, thereby reducing the concentration of harmful substances for the sick person.