The genetics of the rabbit for meat production

Abstract

Annual production of rabbit meat is around 150,000 t. in France (4.5 % of the value of total animal production). This paper presents a synthesis of current knowledge on the genetics of the rabbit for meat production. indirect genetic effects (maternal and grand maternal) are of great importance with respect to reproduction and growth traits. Heritabilities and genetic correlations between the main production traits are well documented. There are a few dozen breeds of rabbits. Adult weights of these breeds are between one and six kg. Rational breeders use crossbred rabbits coming from medium size breeds (3.5 to 4 kg). Strains which give bucks for meat production, are selected on meat trait [post-weaning growth rate, dressing percentage, gross feed efficiency...). Strains of does for meat production, are selected on maternal traits (litter size, milk production...). Distribution of these strains is made by pyramidal networks which have one selection tier and some multiplication tiers. Improvment of sanitary quality of rabbits produced by these networks was the main target of the last years. The genonu of the rabbit is well known. The rabbit is a production species and also a laboratory species ; 66 genetic markers were described and 37 or them were located on one chromosome.