Nutrition of the rabbit (Third edition.)

Bringing together international expertise in rabbit production, topics covered in this fully updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health.

Brand new to this edition, the chapters also discuss the development of immune response and the role of intestinal microbiota, new dietary sources and additives, and feeding behaviour in pasture and organic feeding.

A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.