He Raises Rabbits In A Big Way

He Raises Rabbits In A Big Way LIVESTOCK Miscellaneous 34-5-20 Jason Thuss spends a lot of time out in his rabbit barn. So, he's glad he took time to research equipment and barn set-up. It resulted in an efficient operation that's comfortable for him and his rabbits. After visiting many other rabbit producers, the Kerwood, Ont., farmer decided to purchase Italian-made cages by Clerici that are sold through an Ontario distributor. "I am big on buying local, but in this case the Europeans had it figured out," Thuss says. "These cages are modular so you can use them as dry doe, nursing or fryer cages. The nursing cage has a nest box that slides in and a æbullseye' to lock a doe out when you want to deal with her kindle (baby rabbits)." The cages are stacked three high, and metal sheets under each cage direct the feces to a central manure alley. An automated system scrapes and augers the manure to a stack outside the barn. Feeders and waterers (purchased at a local farm supply store) are also automated so Thuss can spend more time checking out his herd's health, tending to kindle, and record keeping. He maintains four bloodlines, with 300 does (California breed), 30 bucks (New Zealand White breed) and ships 225 5-lb. rabbits/week. Does average 8 to 9 kindle/litter and 8 litters/year. He culls aggressively ù the oldest doe is 320 days old. Thuss admits he wanted to raise poultry, but the high setup cost made him consider rabbits. He started with 70 rabbits and decided to expand when he was laid off his job last year. "I love the rabbits. I love my barn. I love how it's clean. If you have a nice clean barn it really is enjoyable to spend time there," he says. Thuss spent about $110,000 for cages, concrete, ventilation and manure handling. He keeps the barn at 57 degrees in the winter and uses fans and an automated ventilation system in the summer. His veterinarian and nutritionist set up the feed pellet blend with antibiotics to keep his herd healthy. "You have to keep the proper medication or you can lose half the herd. It's happened to me," Thuss says. Keeping everything sterile is important. So is marketing. Thuss converted a mini-school bus into a rabbit-hauler and weekly he takes a load of live rabbits 60 miles to a butcher/processor. The meat is sold in Ontario stores. The market tends to be better during the winter, as high as $1.50/lb. at Christmas and Easter. Thuss says he makes about $1/rabbit. "Make sure the market is going to be viable," he suggests to people thinking about raising rabbits. Producers must also have a processing plant and a place to sell the rabbits nearby. Thuss is a director of Ontario Rabbit, an education/grower organization and has become an enthusiastic promoter of rabbit with its all white meat, nearly zero fat content, and other beneficial nutrients. "It tastes great. It's better than chicken," Thuss says. "There are lots of recipes out there. I like to eat rabbit deep fried." Contact: FARM SHOW Followup, Jason Thuss, 1159 Katesville Dr., Kerwood, Ont. N0M 2B0 Canada (ph 519 247-3476; jasonthuss@execulink.com).

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