Publication Date
2-1-2023
Document Type
Article
Publication Title
Sustainability
Volume
15
Issue
3
DOI
10.3390/su15032008
Abstract
Rabbit meat could play an important role in health, the rural economy, and sustainable development. Rabbit meat has excellent nutritional features, such as high protein content, low-fat content, and a high percentage of unsaturated fatty acids, low cholesterol and sodium levels. In addition, rabbit meat production contributes to maintaining economic activities in rural marginal areas. However, the consumption of rabbit meat is still limited due to several factors such as the higher cost of commercial food that is slowing down rabbits’ breeding. Socio-demographic characteristics, attitudes, and nationality of consumers influence the demand and consumption of rabbit meat. The social and economic changes of the past years are leading to an increased interest in rabbit meat products with convenience characteristics. Consumers are also increasingly paying attention to animal husbandry methods for health concerns and ethical reasons. This paper presents an overview of rabbit meat focusing on production, nutritional composition, consumers’ preferences, and marketing. The review proposes strategies that, coupled with information campaigns could improve consumers’ knowledge of the positive characteristics of rabbit meat, which would contribute to the market development.
Keywords
consumers’ attitudes, consumers’ preferences, marketing, nutrition, rabbit farming, rabbit meat
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Department
Nutrition, Food Science and Packaging
Recommended Citation
Shahida Anusha Siddiqui, Francesca Gerini, Ali Ikram, Farhan Saeed, Xi Feng, and Yanping Chen. "Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior" Sustainability (2023). https://doi.org/10.3390/su15032008
Comments
This is the Version of Record and can also be read online here.