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Goat Meat Production and Quality

  • Goat Meat Production and Quality

Goat Meat Production and Quality

Edited by O Mahgoub, I Kadim, E Webb

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£95.00
Authors: Edited by O Mahgoub, I Kadim, E Webb

About The Book

Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.

Students and researchers in animal science, animal production and meat science, plus goat meat producers and breeders.

Additional Information

Author Edited by O Mahgoub, I Kadim, E Webb
Availability In Print
Dimensions Unknown
Extent 376 Pages
ISBN 9781845938499
Publication date December 2011
Book Type Hardcover

Contents

  • 1. Overview of the Global Goat Meat Sector
  • 2. Goat Meat Production Systems
  • 3. Carcass Traits of Hardy Tropical Goats
  • 4. Genetics and Breeding of Meat Goats
  • 5. Reproductive Efficiency for Increased Meat Production in Goats
  • 6. Nutrition of the Meat Goat
  • 7. Growth, Development and Growth Manipulation in Goats
  • 8. The Role of Objective and Subjective Evaluation in the Production and Marketing of Goats for Meat
  • 9. Tissue Distribution in the Goat Carcass
  • 10. Influences of Diets on Fatty Acid Composition of Edible Tissues of Meat Goat
  • 11. Mineral Composition of Goat Meat
  • 12. Linear Body Measurements and Carcass Characteristics of Goats
  • 13. Nutritive Value and Quality Characteristics of Goat Meat
  • 14. Effect of Early Nutrition on Carcass and Meat Quality of Young Goats Under Milk Production Systems
  • 15. Effects of Feeding System and Diet on the Body Lipid Composition of Young Goats

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