In the graduation thesis rabbit meat was presented from the point of composition, rearing and use. The basic characteristics of rabbit meat are a high protein content, a relatively low fat content with a favourable ratio between saturated and unsaturated fatty acids, as well as a significant content of vitamins B and minerals. Rabbit meat can also be enriched by the addition of bioactive components, namely by enriching the feed of rabbits or by adding supplements to the meat during processing. The world's largest producer of rabbit meat is China; in Europe the largest producers of rabbit meat are Italy, Spain and France. The advantages on the sale and consumption of rabbit meat are low fat, characteristic aroma and high water holding capacity, as well as the reputation of traditional specialities. Restrictions are of an economic and technical nature: high production costs, sale of whole rabbit carcasses with heads, difficult carcass cutting, brittle bones, low juiciness of the meat after heat treatment and, on the other hand, the perception of consumers of rabbits as pets, consumers concern for the environment and animal welfare in caging. Strategies to increase the sale and consumption of rabbit meat and products in the future are: a stress-free way of rearing rabbits, changing the nutritional profile of meat, using the good technological properties of meat in processing, using different forms of marinating and attractive packaging, the culinary revival of various traditional dishes through tricks such as adding different fillings or rolling steaks in bacon slices, as well as through modern marketing approaches and the study of various selection programs.
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