Goat meat production and quality
Goat meat production and quality [electronic resource]
Edited by O. Mahgoub, I. Kadim, E. Webb.
- 1
- WallingfordUK CABI 2012
- 361pp.;
- CABI Books .
- CABI Books .
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.
9781845938505
10.1079/9781845938499.0000 doi
ruminants quality for nutrition meat production nutritive value animal breed feeding stuffs goats breeds Capra eukaryotes genetics mammals Chordata Artiodactyla vertebrates Bovidae animal breeds food distribution and marketing goat flesh goat meat fatty acids carcass composition feeds meat animals food marketing nutritional value
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.
9781845938505
10.1079/9781845938499.0000 doi
ruminants quality for nutrition meat production nutritive value animal breed feeding stuffs goats breeds Capra eukaryotes genetics mammals Chordata Artiodactyla vertebrates Bovidae animal breeds food distribution and marketing goat flesh goat meat fatty acids carcass composition feeds meat animals food marketing nutritional value