The meat of this animal is superior to the meat of other animals in its chemical, morpho-biochemical and technological qualities and biological value. Today there are about 90 breeds that are used for meat and fur production.

      When eating its meat, the body absorbs 90 percent of the protein content, while for beef this figure is 62 percent. What we are describing to you, that is, rabbit meat, is primarily a dietary product. Because it contains minimal cholesterol.

      Its regular use has a positive effect on the condition of the skin and mucous membranes. Rabbit meat is recommended for consumption by the elderly, children and even nursing mothers.

      This food contains biologically nutritious and easily digestible proteins (19 essential amino acids), fats (mainly unsaturated fatty acids), a number of biologically active substances, vitamins (rich in B complex vitamins), iron, phosphorus, cobalt, manganese, fluorine, potassium and other minerals , and in its composition it is higher than the meat of other animals. Sodium salts are also found in small quantities in rabbit meat.

      The minerals contained in meat are necessary for the growth and development of the body. They strengthen bones and regulate the cells that control natural body functions.

      It is recommended to eat rabbit meat to prevent problems such as iron deficiency, anemia, chronic fatigue and insufficient red blood cell production.

      Rabbit meat does not cause allergies. It is the most desired product for people suffering from many diseases, including diabetes or gastrointestinal problems, children and the elderly.

Gulchehra Abdurazzokova, master's student
Institute of Biochemistry, Samarkand State University.
Davron Khaitov, head of the Vivarium scientific laboratory.