Emerging Use of Nonconventional Feed Resources in Rabbit Nutrition: Functional Properties, Sustainability and the Implications on Meat Quality: A Review

Conventional feed resources like maize and wheat are still under demand due to the growing demand for animal protein worldwide, especially in countries that are developing. Feed expenses continue to be a major obstacle in the production of rabbits, an important source of cheap, lean protein. Agro-industrial by-products such dried watermelon rinds, cassava peels, citrus pulp, palm kernel cake, and brewer's grains are examples of non-conventional feed resources (NCFRs) that are being researched more and more as substitutes. These residues, which are frequently thrown away as waste, still contain nutrients and bioactive substances that can improve meat quality, development, and carcass performance while reducing environmental impacts.

This review addresses the effects of NCFRs on the functional properties (antioxidant status, lipid oxidation, fatty acid composition), sensory qualities, and physical and chemical traits (tenderness, cooking loss, color stability, and water-holding capacity) of rabbit meat. Research, such as trials using dried watermelon rind, shows that adding NCFRS to rabbit meat does not affect performance and may even increase its stability and consumer appeal. Sustainability implications are considered across environmental (waste reduction, circular economy), economic and social (lower feed costs, rural livelihoods), and food system (resource availability, protein diversification, resilience to climate shocks) dimensions. Notwithstanding these advantages, there are still gaps in customer acceptance, meat quality results, nutrient standardization, and life-cycle evaluations. Utilizing NCFRs in rabbit production presents chances to lower feed expenses, increase the value of agro-industrial waste, enhance the functionality of meat, and support sustainable livestock systems.