How to shorten the fattening period of meat rabbits
First, choose to breed early fast-growing rabbit breeds. Such as Belgian rabbits, French ram rabbits, German giant rabbits, New Zealand white rabbits, Japanese big white rabbits, American California rabbits, blue lizards and Danish white rabbits. These meat rabbits are large and can be slaughtered before 90 days of age. Second, make full use of the advantages of hybridization to breed fine puppies. The paternal breed rabbits require good meat quality, rapid early weight gain, high feed conversion rate, and high slaughter rate; maternal breeder rabbits require more calving, good maternity, and strong nurturing ability, and the survival rate of puppies is large and well developed. Third, maintain the appropriate temperature and humidity in rabbit houses. The optimal temperature for finishing rabbits is 24°C, and it is 42-46 days of age when the young rabbit digestive enzyme system is fully formed. The suitable temperature is 24-30°C; it enters 60-80 days and is 18-24. °C is good. The relative humidity of the rabbit house is 60%, and the minimum can not be less than 40%. The maximum can not be higher than 75%. Fourth, often pay attention to ventilation and ventilation of rabbit houses. Keep the air in the rabbit house clean and fresh. Fifth, reduce the light to keep it completely black. Under the condition of feeding full-priced feed, fattening rabbits can remain completely dark except for the time of adding water, adding ingredients, cleaning hygiene and observing health. In this way, it will not only save electricity, but also help increase the weight of fattening rabbits. Six, timely slaughter. In terms of age, fattening rabbits are generally listed as slaughtered at 60-90 days of age; in terms of weight, it is appropriate to market slaughtered with a live weight of 2.25 kg to 3 kg. If the age or weight is too small, it will affect the income; too much, it will increase the cost of feeding. This is uneconomical.