Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior

Shahida Anusha Siddiqui (), Francesca Gerini (), Ali Ikram, Farhan Saeed, Xi Feng and Yanping Chen
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Shahida Anusha Siddiqui: Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
Francesca Gerini: Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 18, 50144 Firenze, Italy
Ali Ikram: University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
Farhan Saeed: Department of Food Sciences, Government College University, Faisalabad 38000, Pakistan
Xi Feng: Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA
Yanping Chen: Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Sustainability, 2023, vol. 15, issue 3, 1-13

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: rabbit meat; nutrition; marketing; consumers’ attitudes; consumers’ preferences; rabbit farming (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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