Сonsumption of Rabbit Meat as a Benefit for the Population as an Ecological Product

Abstract

The enticement of rabbit meat stems mostly from a global trend: an increased interest in healthy eating. Rabbit meat, as a food product, aligns with the modern notion of a healthy lifestyle. Environmental problems, which often result in allergies in children, have led to the demand for dietary foods using rabbit meat. Rabbit meat is an excellent dietary product that is perfectly digestible (96%, while beef or pork is up to 60%). Rabbit meat is better to nearly all other meats in terms of vitamin and mineral makeup. Iron, magnesium, potassium salts, phosphorus, B vitamins, and other minerals are present. Rabbit meat has the highest protein content, lowest fat content, and lowest cholesterol of any animal food. Meat is more readily absorbed by the body and is quickly chewed and digested by the stomach fluids. Extreme vocations such as pilots, divers, sportsmen, employees in dangerous sectors, and those living in toxic regions can also benefit from it. Rabbit meat is recommended for children; it is included in baby food for the little ones. Especially in rabbit meat, toxicological indicators are provided for quality and approval for consumption. As a valuable and safe product in the food market, the concentration of antibiotics, pesticides, and heavy metals in meat is a highly essential indicator of the meatʼs composition.