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Peer-Review Record

Rabbit Meat—Production, Consumption and Consumers’ Attitudes and Behavior

Sustainability 2023, 15(3), 2008; https://doi.org/10.3390/su15032008

by Shahida Anusha Siddiqui^1,2,*

, Francesca Gerini^3,*

, Ali Ikram⁴, Farhan Saeed⁵, Xi Feng⁶ and Yanping Chen⁷

Reviewer 1: Anonymous

Reviewer 2: Anonymous

Reviewer 3: Anonymous

Sustainability 2023, 15(3), 2008; https://doi.org/10.3390/su15032008

Submission received: 5 December 2022 / Revised: 16 January 2023 / Accepted: 17 January 2023 / Published: 20 January 2023

(This article belongs to the Collection Agricultural Economics and Sustainable Food Consumption)

Round 1

Reviewer 1 Report

The work deals with many interesting and current topics related to rabbit meat production, and in my opinion should be published in present form.

Author Response

Reviewer#1

Comments and Suggestions for Authors

The work deals with many interesting and current topics related to rabbit meat production, and in my opinion should be published in present form.

We are very grateful for the nice comments of Reviewer#1, thank you very much.

Reviewer 2 Report

The authors propose and analyze several strategies for launching the rabbit meat industry, however, considering the manuscript title, some points should be improved.

Line 51: The nutritional composition should appear after rabbit production characterization.

Line 53: Add a Table with information on rabbit production in other countries:

Example:

Area heads Tonnes

World

Africa

Americas

Asia

Europe

Line 68: Rabbit meat production: It should be pointed out the breeds used, breeding systems, housing systems, etc…

It was useful information about growth and carcass quality, example:

Traits Range

ADG

Age at slaughter

Weight at slaughter

Carcass yield

And then Meat quality

Chemical composition

Trait ---range

Moisture

Ash

Protein

Fat

Cholesterol…

Nutritional properties

AA content; fat acid contente; mineral

Technological traits of rabbit meat

Trait ---range

drip loss

cooking loss

colour (L,a,b)

shear force

Myoglobin

…

Also, sensory properties

All of this information is important to understand and justify the impact of rabbit production.

Line 142: Table 2. This table is confusing and should be discussed. Example: Explain genetics and old relation

Line 164: Is the cost of feeding rabbits higher than feeding other species? Such as pigs or ruminants? Please justify and add this information.

Line 174: These affirmations are general, please specify for rabbit meat.

Line 298: Figure 1 is not addressed in the text. Please correct or remove the Figure.

Author Response

Reviewer#2

Comments and Suggestions for Authors

The authors propose and analyze several strategies for launching the rabbit meat industry, however, considering the manuscript title, some points should be improved.

We are grateful with the reviewer for the precious comments and suggestions. We have welcomed each of them and we have modified the manuscript accordingly.

Line 51: The nutritional composition should appear after rabbit production characterization.

We have addressed this issue.

Line 53: Add a Table with information on rabbit production in other countries:

Example:

Area heads Tonnes

World

Africa

Americas

Asia

Europe

We have added a new table (Table 1) that includes information about production (quantity and heads) based on FAOSTAT data.

Line 68: Rabbit meat production: It should be pointed out the breeds used, breeding systems, housing systems, etc…

It was useful information about growth and carcass quality, example:

Traits Range

ADG

Age at slaughter

Weight at slaughter

Carcass yield

And then Meat quality

Chemical composition

Trait ---range

Moisture

Ash

Protein

Fat

Cholesterol…

Nutritional properties

AA content; fat acid content; mineral

Technological traits of rabbit meat

Trait ---range

drip loss

cooking loss

colour (L,a,b)

shear force

Myoglobin

…

Also, sensory properties

All of this information is important to understand and justify the impact of rabbit production.

We have added the recommended literature at the appropriate place in the manuscript

Line 142: Table 2. This table is confusing and should be discussed. Example: Explain genetics and old relation

The recommended changes have been incorporated.

Line 164: Is the cost of feeding rabbits higher than feeding other species? Such as pigs or ruminants? Please justify and add this information.

We have clarified this point and added the references for justifying and supporting this information. In particular, we have specified that it is double of those for broilers and 20–30% higher than for pigs.

Line 174: These affirmations are general, please specify for rabbit meat.

We have modified the paragraph by including considerations about rabbit meat and by adding references.

Line 298: Figure 1 is not addressed in the text. Please correct or remove the Figure.

We have moved the sentence at the end of the description of the beliefs to improve the contextualization of the figure.

Author Response File: Author Response.docx

Reviewer 3 Report

Comments for author File: Comments.pdf

Author Response

Reviewer#3

* Comments and Suggestions for Authors

After review of article: “Rabbit Meat – Production, consumption and consumers` attitudes and behavior”. The authors review about rabbit meat production, consumption data and attitudes and behavior consumer. I think there is a lack of content on the environmental impact of rabbit meat production compared to other species. For e. g: carbon footprint of rabbit meat and green house gas emissions. I recommend read these articles: Cesari et al. 2018, -https://doi.org/10.1016/j.meatsci.2018.07.011 and Gaillac & Marbach 2021 - https://doi.org/10.1016/j.jclepro.2021.128766. I liked read this manuscript. I propose minor review.

We are grateful to the reviewer for the precious comments and suggestions. We have welcomed each of them and we have modified the manuscript accordingly. We have added the environmental considerations in section 2.1 and included the two suggested references.

Review:

L30 – Please replace “features” to composition.

We have replaced “features” to composition.

L46 – Put reference in this phrase, please.

We have added the proper reference. Please, note that now the sentence is moved after the new Table 1.

L47- Insert unit in 899.

We have added the unit: kJ/100 g.

L49 – Complete the sentence….of the total energy of human diet.

We have completed the sentence by adding “of human diet”.

L53 – Include this reference (https://doi.org/10.3390/foods9050654)

We have added the reference to the proper and interesting paper.

Table 1- Adjust decimal numbers according to paper rules.

We have approximate the values to one decimal number.

L108 - Ambient temperature or room temperature?

Dear reviewer, the literature has been rechecked and found that its ambient temperature.

L123- What is diet effect in rabbit meat quality? Include one sentence in this manuscript.

We have added the literature regarding the recommended suggestion at appropriate place in the manuscript.

L160- Replace “chicken” to broiler.

We have replaced the word.

L166 – What is mean micro-ingredients?

We have done this correction with appropriate words in the manuscript.

L167 –Include reference in this phrase.

We have added the proper reference.

L182 – Replace “consumed” to intake.

We have corrected the word.

L227- Replace “Fig. 1” to Figure 1.

We have corrected the word. Please, note that now this sentence in moved after the description of all the beliefs.

L257- “In this sense”. These words are repeated many times in the papers. Please, replace for other words.

We have replaced it with “In this regard” o deleted it when it was not necessary.

L266 – Replace “companion animal” to pet.