Better cage designs and improved livestock management are the main catalysts for increasing rabbit meat production, paving the way for a more systematic and competitive industry in the country.
This shift has positioned rabbit farming as a viable alternative income stream, especially for small-scale entrepreneurs, while diversifying Malaysia’s white protein sources.
Melaka’s largest rabbit meat farm entrepreneur, Mohamad Shah Rizal Minhat said the right cage design played an important role in increasing the survival rate of rabbit offspring and accelerating their growth.
“Since we started in 2020, we have tested many cage designs.
“This is the most crucial element – if a cage is too large, the young ones nurse less frequently, leading to higher mortality rates.
“After several trials, we settled on these dimensions: 0.61m x 0.46m for the parents or breeders, and 0.37m x 0.30m for ‘growers’ or weaners,” he told Bernama.
Mohamad Shah Rizal said the rabbits’ survival rate increased significantly once he reduced and rearranged the space.
The entrepreneur, who operates from a 0.4ha farm in Kesang Pajak, Jasin, said isolating each rabbit in its own cage also helped in disease control and effective health monitoring.
“With separation, we can detect issues early.
“For example, if feed from the previous evening was not finished by the next day, it would be an early sign that the rabbit could have health problems, such as bloating, diarrhoea or ringworm, so action could be taken immediately,” he said.
Mohamad Shah Rizal, who manages about 600 breeders and produces more than one tonne of rabbit meat monthly, said local demand for rabbit meat had been growing to two or three tonnes a month, but supply remained insufficient because of the limited number of breeders.
“The market is there, but we are tapping into only a fraction of the potential because not many are doing it on a large scale.
“If the supply can be strengthened, I believe this industry can achieve a production of between 10 and 15 tonnes per month,” he said.
Mohamad Shah Rizal said the absence of halal certification also made the rabbit meat market quite difficult to penetrate.
“I tried to market to several big supermarkets, but the first question they asked was whether I had a halal certificate.
“I was determined to apply for halal certification in 2022 after obtaining the Food Safety Industry Responsibility (MeSTI) certification, and it has opened doors for the company to explore the wider Malaysian market,” he said.
Mohamad Shah Rizal noted that rabbit meat farming was also suitable for home-based operations due to low initial costs and the livestock’s rapid breeding cycle.
“Many do not see the potential of these rabbits.
“Raising just 10 rabbits can generate a side income that has the potential to become a primary source.
“I chose the New Zealand White breed for its fast growth and efficient metabolism, crossbreeding it with the Californian breed for its stocky build and quality fur,” he said.
According to him, these hybrids are disease-resistant and have a gestation period of only around 30 days.
They can give birth up to six times a year and are ready for market at 60 days old, typically weighing about 2kg each.
Mohamad Shah Rizal said rabbit meat was a high-protein, low-fat alternative to chicken.
“Rabbit meat is healthier, not oily and has a firmer texture.
“It can be cooked just like chicken, including in dishes such as rendang, satay and curry.
“The challenge is changing the public’s perception – many view rabbits as pets and cannot bear to eat them,” he added.
Other than meat, Mohamad Shah Rizal said the industry also offered value-added opportunities, with ears and internal organs being processed into premium animal feed.
