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Basic Care and Management of Rabbits

By Jan Hoadley, published Aug 11, 2006
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People look at rabbits with the cute factor...."awwww they're so cute." They don't see the fact that a rabbit can leave scars...bite...scratch and kick. But management of rabbits can make care of them easier, and increase the health of the rabbits. 

Proper housing is essential - a clean cage where droppings and urine can fall through so the rabbit is not sitting in its own waste. A small board lets the rabbit get off the cage and rest the feet, reducing the chances of "sorehocks", a malady that happens when sores form on the rabbit's back feet due to the weight and not being able to get off the cage floor. A proper feeder that keeps feed clean and dry, and prevents waste, saves money and allows for feeding better quality feeds for more efficiency. A clean, constant water source helps rabbits deal with heat and prevents problems with digestion and health. Clean hay, secured so they cannot waste it, gives the rabbit valuable fiber to help with fur growth and health. They must be shaded with good air circulation during the summer...heat is a killer. Over 80 degrees and bucks can be rendered sterile; when temps approach 90 it can turn deadly with rabbits lost to heat stroke. Water in soda bottles frozen and put in the cages give the rabbits something to lay against; fans for circulation and misting the rabbit's face and ears all help them deal with the heat. Watch closely for fly strike - a condition where maggots hatch on the rabbits and destroy the rabbit. A good fly control program helps. During the hot days of summer not breeding is good - easier on the rabbits and also a kit that dies can draw maggots in hours...and an entire litter can be easily lost. 

Takeaways
  • They must be shaded with good air circulation during the summer...heat is a killer.
  • A good quality feed, good hay and plenty of water provided in a way that keeps it clean is important
  • Rabbits can tolerate cold but not drafts and wet.
Did You Know?
A good doe can provide 150 pounds or more of meat per year in a 36"X36" space.
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