Abstract:
Numerous global research attest to the health advantages of rabbit meat. Rabbit meat has a vitamin and mineral makeup that is essentially unmatched by any other meat. Thus, rabbit meat contains significantly more vitamins B6, B12, and PP than beef, lamb, and pork. It contains a lot of iron, phosphorus and cobalt, and there is a sufficient amount of manganese, fluorine and potassium. At the same time, rabbit meat is low in sodium salts, all this suggests that rabbit meat is a dietary product. Considering its high biological value, rabbit meat is the best choice for people prone to food allergies, diseases of the gastrointestinal tract, and biliary tract, fat metabolism disorders, diabetes, hypertension and atherosclerosis. It is identified that vitamin B4 has the highest value of vitamin available in rabbit meat while B12 is the lowest value vitamin available in rabbit meat. Rabbit meat is rich in protein and low in fat therefore, rabbit meat is the suitable criteria to include in the diet who like lean meat for their consumption
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