The domestic rabbit is the result of crossbreeding between wild European rabbits and a species native to Spain, Portugal, and southern France. This natural origin area has been confirmed by genetic studies. The earliest fossil evidence dates back approximately 2.5 million years, but the current species, Oryctolagus cuniculus, likely became stabilized around 1 million years ago.
The Romans played a key role in spreading the rabbit beyond its original range. They introduced it to various regions such as Italy, northern France, and the British Isles, mainly for its meat. However, it was within the Benedictine monasteries of southern France, between the 5th and 9th centuries, that the first efforts at domestication began. The monks raised rabbits in enclosed areas called warrens.
The rabbit is a lagomorph (from the Leporidae family), which sets it apart from rodents due to certain dental characteristics, notably the presence of two pairs of upper incisors. It has a compact body, long and mobile ears, powerful hind legs adapted for jumping, and a short tail. The weight of domestic rabbits ranges from 1 kg in dwarf breeds to over 8 kg in giant breeds such as the Flemish Giant.
The coat can be short or long depending on the breed, with a wide variety of colors. A rabbit’s vision is nearly 360° panoramic, and its sense of smell and hearing are highly developed—essential traits for survival in the wild.
Rabbits are crepuscular animals, meaning they are primarily active at dawn and dusk. They are also burrowing animals: in the wild, they live in underground tunnels called “warrens.” Rabbits are highly social and hierarchical creatures. Their behavior includes territorial marking using scent glands and mutual grooming rituals.
Rabbits possess learning abilities: they can recognize their name, learn routines, and make use of their environment to their advantage. They communicate through body posture, sounds, and scent signals—including marking with their glands.
Rabbits practice a two-phase digestion process known as cecotrophy: indigestible food is fermented in the cecum, then soft droppings called cecotropes are excreted and reingested for a second round of digestion. These cecotropes are rich in protein, vitamins, and volatile fatty acids, and are essential for the rabbit’s health. This strategy allows them to extract the maximum amount of nutrients from a low-energy diet.
The rabbit is a highly prolific species. It can begin reproducing as early as 4 to 6 months of age, depending on the breed. The female rabbit does not have a regular estrous cycle but is an induced ovulator—ovulation is triggered by mating.
Gestation lasts on average 30 to 33 days. The doe gives birth in a nest she prepares using straw and her own fur. A litter typically includes between 4 and 12 young, called “kits” or “bunnies,” which are born hairless and blind. In intensive breeding conditions, a female can have up to 5 to 7 litters per year.
The rabbit is a strict herbivore. Its natural diet consists mainly of fiber-rich plants such as grasses, leafy greens, and hay. High-quality hay is the staple food, essential for proper dental wear (as their teeth grow continuously) and healthy digestive transit.
In captivity or breeding settings, specially formulated pellets are often added to the diet, while care must be taken to avoid excess starch or sugar, which can lead to serious digestive disorders such as enterotoxemia. Clean, fresh water must always be available.
