Goat meat production and quality [electronic resource] Edited by O. Mahgoub, I. Kadim, E. Webb.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- computer
- online resource
- 9781845938505
- 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.
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