Nutrition of the rabbit

  title={Nutrition of the rabbit},
  author={Carlos de Blas and Julian Wiseman},
1. The Digestive System of the Rabbit 2. Digestion of Starch and Sugars 3. Protein Digestion 4. Fat Digestion 5. Fibre Digestion 6. Energy and Protein Metabolism 7. Minerals, Vitamins and Additives 8. Feed Evaluation 9. Influence of the Diet on Rabbit Meat Quality 10. Nutrition and Pathology 11. Feed Manufacturing 12. Feed Formulation 13. Feeding Behaviour of the Rabbit 14. Feeding Systems for Intensive Production 15. Nutrition and Climatic Environment 16. Nutritional Recommendations and… 

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The effects of digestible fibre replacement (25 to 15%) by starch (12 to 23%), were studied on rabbit digestion with four diets (A12 to A24) having a similar level of lignocellulose (ADF, 18%).
The intention is not to summarise the whole of recent progress in rabbit nutrition, but to present some aspects of the recent progress, which are considered significant in the field of the rabbit nutrition.
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Effect of type of fiber on the rate of passage and on the contribution of soft feces to nutrient intake of finishing rabbits.
The use of byproducts to substitute for traditional sources of fiber in rabbit diets influenced the retention time of the digesta in some segments of the gut and thus altered several digestive criteria.
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