Rabbit meat is a highly nutritious food that offers numerous health benefits, including nourishment, beauty enhancement, and promoting children's growth. It is known for its "three highs" and "three lows" nutritional profile. The "three highs" refer to high protein content, high levels of lysine, and high digestibility. Rabbit meat contains significantly more lysine than other meats, which makes it particularly beneficial for growth and development. The "three lows" are low fat, low cholesterol, and low pollution, making it an ideal choice for the elderly, people with arteriosclerosis, and those suffering from coronary heart disease. Regular consumption of rabbit meat can contribute to long-term health and longevity. For nursing mothers, it helps in faster recovery, while women who consume it regularly may maintain a slim figure. Additionally, due to its high lysine content, rabbit meat can greatly support children's physical development.
The processing of rabbit meat involves two main methods: frozen rabbit processing and food processing. Frozen rabbit meat requires specialized equipment and strict procedures, making it difficult to handle under normal conditions. The process typically includes hygiene inspection, feeding observation, slaughtering, bleeding, skinning, cutting, internal removal, cleaning, trimming, quality inspection, grading, pre-cooling, packaging, and freezing. On the other hand, rabbit meat can be cooked in various ways—such as frying, stewing, roasting, and smoking—to create a wide variety of delicious dishes. Rabbit meat products can be categorized into six types: cooked products, canned goods, brined products, marinated products, dried products, and cured products.
In addition to meat, rabbit hair is also valuable. It is considered a premium wool used in the production of soft, warm, and elegant fabrics. Rabbit hair can be classified into coarse hair, fine hair, and mixed fibers. There are two primary methods for collecting rabbit hair: pulling and shearing. Pulling involves either shortening or removing the fur, depending on the season and the rabbit’s age. Shearing is commonly used in commercial production, where the fur is cut in a specific order—starting from the back, then the sides, head, limbs, and abdomen.
When classifying rabbit hair, the criteria include length, softness, whiteness, and cleanliness. Proper storage is essential to maintain the quality of rabbit hair. It should be kept in dry containers with desiccants like lime, and mothballs can be placed inside to prevent insect damage. The hair should be stored in layers, not too thick, and checked periodically to ensure it remains dry and free from moisture.
Rabbit skin is also valuable for leather production and is widely used in the international market. Freshly peeled rabbit skins, known as raw hides, contain high levels of water, protein, and fat, making them prone to spoilage if not properly preserved. After peeling, the skin must be cleaned by removing tendons, glands, and excess fat. The inner layer is scraped carefully to avoid damaging the fur. Once cleaned, the skin is treated with dry materials such as sawdust or talcum powder to remove remaining oils. It is then stretched on a frame and hung in a dry, ventilated area to prevent mold and bacterial growth. This process ensures the skin remains intact and suitable for further tanning and use in leather products.
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