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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 |