The Growth And Reproductive Performance Of Different Breeds Of Rabbits Kept Under Warm And Humid Environments In Ghana

2014

English

The potential of rabbit production in solving the problem of inadequate animal protein supply cannot be overemphasized. A study was therefore conducted to assess the growth and reproductive performances on 488 bunnies and 87 does of Blue Vienna and 474 bunnies and 80 does of Chinchilla rabbits reared under hot and humid environment in Ghana. The reproductive performance of the two breeds, in terms of litter size at birth and weaning, litter weight at birth and weaning, kindling interval, age at first kindling and gestation length as influenced by season of kindling (rainy and dry), year of kindling (2005-2012) and parity (first to sixth and over) were determined. The overall least square means for litter size at birth, bunny weight at birth, litter size at weaning, bunny weight at weaning, gestation length, kindling interval, age at first kindling, pre-weaning growth rate and post-weaning growth rate of Blue Vienna were 5.6±0.1, 51.3±0.3 g, 4.4±0.1, 601.5±0.9 g, 30.0±0.1 days, 94.7±0.4 days, 159.7±0.4 days, 13.1±0.1 g/day and 15.4±0.1 g/day respectively. Those of Chinchilla were 5.9±0.1, 54.2±0.3 g, 4.8±0.1, 601.9±0.9 g, 30.1±0.1 days, 94.6±0.3 days, 159.8±0.2 days, 13.0±0.1 g/day and 15.3±0.2 g/day respectively. Year of kindling had significant (P<0.05) effect on litter size at weaning, litter weight at kindling, gestation length, age at first kindling, post weaning growth rate, body weight at 14 weeks and mortality in both breeds. Season of birth on the other hand had significant effect (P<0.05) on litter weight at birth, gestation length and mortality in both breeds. The number of times the doe has kindled (parity) significantly (P<0.05) influenced all the parameters apart from kindling interval, gestation length, age at first kindling and pre-weaning growth rate performance of both breeds. The growth performances of the breeds studied were indications of their potential of being developed in future into meat types

Apori, S. O.; Osei, D.; Hagan, J. K.