The Food and Agriculture Organization of the United Nations has advocated rabbit breeding in developing countries since the end of the last century. World nutritionists assert: rabbit meat has been one of the main sources of human protein intake in the 21st century, its special "four high" (high protein, high lysine, high digestibility, high phospholipid), "four low" (low fat, low cholestrosis, low agricultural residues, low calories) is a senior education, beauty, health food, its consumer market prospects.
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