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This book is the first attempt to collect important information on the increasingly valued science of rabbit production into one volume. Over the past twenty years, rabbit production systems have grown into important meat providers in many parts of the world. Rabbits' rapid growth rate, reproductive performance, adaptability, and low fat content are just some of the reasons for the species' current popularity. A number of research groups have devoted considerable effort to studying rabbit production. This ambitious one-volume guide explores their studies, covering a broad variety of topics including nutrition, nutrient requirements, feeding value and management, pathology and carcass quality, plus information on Angora and pet rabbits. Written by distinguished research workers who are recognized specialists in the field from around the world, this book is an invaluable asset to those involved with rabbit feeding and research.