How to Raise Meat Rabbits in Alaska

Raising meat rabbits in Alaska is much like raising them across the lower states, except steps must be taken to ensure their safety during the harsh cold climate and months of little daylight. Rabbits are sensitive to very high and low temperatures, making the climate in Alaska a difficulty in successfully raising meat rabbits. Rabbits used for commercial meat purposes are commonly New Zealand and Californian rabbit breeds.

Instructions

1

Secure a location out of the harsh Alaskan elements. Purchase or build pens and place them inside a barn or other heated structure. Ensure the building has adequate ventilation to prevent health problems in the herd.

2

Install pens at least three to four feet off of the floor to protect the rabbits from predators. Raised pens will prevent cats, wolfs and other animals from attacking the rabbits. Install wire with gaps that are one-fourth an inch or less in size to prevent predators from reaching the rabbits through the wire floors of the pens.

3

Maintain a normal light pattern during months of no light. Install florescent lights and keep them lit during day hours. Turn them off at night. Maintaining a normal light pattern will increase production from both bucks and does during breeding.

4

Breed two does at the same time when breeding for new stock. A second doe can foster kits if needed.

5

Offer rabbit pellets to kits at two weeks old. Wean them when they are 6 weeks old. The rabbits will be ready as fryers at approximately 10 weeks of age and can be sold or butchered at that time.