Rabbits are valuable providers of meat in many parts of the world, due to the species' many advantages such as rapid growth rate and good reproductive performance. They also provide angora wool, are popular as companion animals and are used in laboratory testing. Bringing together international expertise in rabbit production, topics covered in this updated volume include digestive physiology, feed formulation and product quality, as well as feeding strategies, feed processing, feed management around weaning and the relationship between nutrition and intestinal health. Brand new to this edition, the authors discuss: The development of immune response and the role of intestinal microbiota. New dietary sources and additives, and their influence on carcass and meat quality. Feeding behaviour in pasture and organic feeding. A valuable resource for researchers and students of animal nutrition and production, this book provides a comprehensive, research-based review of nutrition for these important animals.