Skip to main content
SLU publication database (SLUpub)
Review article - Peer-reviewed, 2023

Potential and limitations of rabbit meat in maintaining food security in Ukraine

Zamaratskaia, Galia; Havrysh, Oleksandr; Korzeniowska, Malgorzata; Getya, Andriy


The aim of the present review was to assess whether rabbit meat production can help to improve food security in Ukraine and whether it can make a meaningful contribution to the national economy. Rabbit meat is a nutrientrich and affordable food with a lower environmental impact than red meat from cattle or sheep. Rabbit meat is considered healthy, as it is lower in fat, cholesterol and sodium than other types of meat, and rich in protein. In addition, rabbit meat proteins can serve as a source of bioactive peptides with the angiotensin converting enzyme (ACE) inhibition properties. The health-promoting properties of rabbit meat and role of associated by-products in providing nutritious and safe food for consumers, and in reducing waste in the meat sector, should be promoted. In Ukraine, rabbit meat products are already recommended as part of a healthy diet for children, pregnant women and the elderly, and the market could be broadened by introducing more rabbit-based products for the whole population. Rabbit production in Ukraine is a promising area of economic activity and with a broader market this segment could increase further and become a significant part of the economy. However, the rabbit farming sector in Ukraine needs comprehensive improvement to address existing issues, including the introduction of sustainable production methods in accordance with European animal welfare and meat quality standards.


Rabbit; Nutritional composition; Health effects; Eastern Europe

Published in

Meat Science
2023, Volume: 204, article number: 109293

    Sustainable Development Goals

    SDG2 Zero hunger

    UKÄ Subject classification

    Food Science

    Publication identifier


    Permanent link to this page (URI)