Rabbit meat is an excellent source of high biological value proteins, to the point of overcoming the concentrations of beef and pork. Moreover, compared to the latter, it is richer in some vitamins and certain minerals. On the other hand, it has a lower total fat content (triglycerides, cholesterol, fat-soluble vitamins, etc.). Compared to beef and pork, the rabbit's adipose tissue contains less stearic acid, less oleic acid and a greater proportion between linolenic acid and linoleic acid (essential polyunsaturated: omega 3 and omega 6).
The health complications mainly associated with the use of rabbits for meat are: tularemia and the so-called rabbit starvation ; for more information, read related articles.
Rabbit leather is sometimes used for clothing and accessories, such as scarves or hats. Angora rabbits are bred for their long and impalpable fur, which can be cut and harvested without sacrificing the animal (similar to sheep's wool).
Rabbits are also excellent producers of manure; furthermore, their urine, being high in nitrogen, makes lemon plants very productive.
Rabbit milk can be of great medicinal or nutritional benefit due to its high protein content, but its use in children is not recommended for the first year of life.
