Rabbit production and science: the world and Italian scenarios from 1998 to 2018

Abstract

The present survey evaluates production, research funds and scientific activity relating to rabbits in Italy, Europe and all over the world during the last 20 years. Official statistics have several weaknesses for a small and diversified production like that of rabbits. Different methods for collecting and providing data in the different countries can be used and data for backyard production can miss. According to FAO, in 2017, China and the Democratic People’s Republic of Korea contributed 73.3% to the global volume of rabbit meat. The two main EU producing countries, Spain and France, lost 12.2 and 6.4%, respectively, of their former share of world production compared to 1998. Whilst Italy is self-sufficient in rabbit meat production, trade exchanges are low, and meat consumption is decreasing. In regards to research funding, based on collected information which can be not fully comprehensive, China stands in the top position and Italy is placed fourth after France and Germany. Italy, France and Spain are among the top-five publishing countries and ‘World Rabbit Science’ is among the top publishing scientific journal in Agricultural and Biological Sciences (ABS). In the case of Veterinary Sciences, ‘Veterinary Record’ is one of the top journals. In Italy, ABS publications mainly focussed on Meat quality, Nutrition and feeding and Ethology and welfare. Pathology and hygiene and Breeding and genetics were the most published topics in Veterinary Science. The Universities of Napoli, Milano, Bari, Padova, Pisa, Perugia and Bologna provide teaching in rabbit science and production within their educational offer.

Highlights

• Italian funds for research in rabbit science are minimal and mainly provided by the Italian Ministry of Health;

• Italian researchers in rabbit science are very active in publications through peer-reviewed international scientific journals;

• Italian research activity is focussed on Meat quality, Nutrition and feeding, and to a lesser extent Breeding and genetics and Welfare and ethology.

Keywords:

• Production
• meat consumption
• research funding
• publications
• teaching

Acknowledgements

This research was carried out in collaboration with the Executive Council of ASIC (Italian Association of Rabbit Science), the Italian branch of WRSA (World Rabbit Science Association). The Authors thanks Prof. Peter White (The University of Sidney) for his kind language editing of the manuscript.

Disclosure statement

No potential conflict of interest was reported by the authors.