الفهرس 
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Abstract
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
ر
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
ررر
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
ر
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1
1. INTRODUCTION
The wild rabbit Oryctolagus cuniculus of southern Europe and North Africa is thought to have been
discovered by Phoenicians when they reached the shores of Spain about 1000 BC. Rabbits are
herbivores and can efficiently convert 20 percent of fodder plant protein, of little or no use to
people as food, into biologically
high animal Also, rabbit meat is more economical in terms of feed energy than beef
{FAO., 1986). Rabbit meat is of high quality, being high in protein and low in fat content 4.2 to
4.8 %. Rabbits have short generation interval and high reproductive potential, coupled with
small body size, rapid growth that reach market much faster than larger livestock, and potential
for genetic improvement (Cheek, 1986). Moreover, the production of one Kg of rabbit meat requires
only one quarter of the food energy needed to produce the same amount of lamb or beef (Lebas,
1981). The New Zealand White rabbits have a high maternal behavior, high lactation and high
pre-weaning and post weaning growth rate and survival
{Lukefahr et al., 1983a&b&c; Youssef, 1992}. Hassan (1988) and Youssef {1992) repo ted that the
performance of New Zealand White rabbits have not been extensively investigated under the
prevailing conditions of Eg}?t.
The knowled?e of components of variance is impoi·tant in
designing breeding plans for genetic improvement. Eeritabiii::y, which is a function of variance
components, provides information about the genetic nature of a trait and is needed for genetic
evaluations and selection strategies (El-Raffa, :C994). However, development and evaluation of
breeding programs depend upon accurate knowledge of both genetic and environmental parameters
and
1