The Genetic Improvement in Meat Rabbits

Abstract

Rabbits are raised for many different purposes, such as breeding stock for meat, wool and fur, as an educational and experimental animal model, and as pets and show animals. However, this species is main used for meat production. France, Italy and Spain have an important role in the increase of world rabbit meat production through the development of selection programs in this species. Genetic improvement programs have based on development of maternal lines to improve prolificacy and paternal lines to improve growth rate, but the alternative development of multi-purpose lines for litter size and growth traits will be discussed. In this chapter, the variance components of these traits, the response to selection and the main commercial available lines will be reviewed. Universities and public research centers have played a leading role in the development of these lines and in the diffusion of this genetic material through a pyramid scheme from selection nuclei to farmers. Recently, others functional traits are emerging successfully as selection criteria in breeding programs such as ovulation rate, prenatal survival, longevity, feed efficiency, meat quality, uniformity in production, and resistance to digestive disorders.