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001 20113399771
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008 130805t20122012enkad ob 001 0 eng d
020 _z9781845938499 (alk. paper)
040 _aCtWfDGI
_beng
_erda
_cCtWfDGI
050 4 _aSF383
_b.G63 2012eb
082 0 4 _a636.3/9
_223
245 0 0 _aGoat meat production and quality /
_cedited by O. Mahgoub, Department of Animal & Veterinary Sciences, College of Agricultural & Marine Sciences, Sultan Qaboos University, Sultanate of Oman, I.T. Kadim, Department of Animal & Veterinary Sciences, College of Agricultral & Marine Sciences, Sultan Qaboos University, Sultanate of Oman and E.C. Webb, Department of Animal and Wildlife Sciences, University of Pretoria, South Africa.
264 1 _aWallingford, Oxfordshire, UK :
_bCABI,
_c2012.
264 4 _c©2012
300 _a1 online resource (x, 361 pages) :
_billustrations, charts
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
520 3 _aThis book focuses on the most important areas of goat meat production. It is divided into 15 chapters discussing 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. Specific topics are as follows: overview of the global goat meat sector; goat meat production systems; carcass traits of hardy tropical goats; genetics and breeding of meat goats; reproductive efficiency for increased meat production in goats; nutrition of the meat goat; growth, development and growth manipulation in goats; role of objective and subjective evaluation in the production and marketing of goats for meat; tissue distribution in the goat carcass; influences of diets on fatty acid composition of edible tissues of meat goat; mineral composition of goat meat; linear body measurements and carcass characteristics of goats; nutritive value and quality characteristics of goat meat; effect of early nutrition on carcass and meat quality of young goats under milk production systems; and effects of feeding system and diet on the body lipid composition of young goats.
504 _aIncludes bibliographical references and index.
505 0 _aPreface / O. Mahgoub, I.T. Kadim and E.C. Webb -- Overview of the global meat goat sector / O. Mahgoub, I.T. Kadim and C.D. Lu -- Goat meat production systems / K.W. McMillin, E.C. Webb, E.F. Donkin and F. Pinkerton -- Carcass traits of hardy tropical goats / G. Alexandre and O. Mahgoub -- Genetics and breeding of meat goats / J.N.B. Shrestha -- Reproductive efficiency for increased meat production in goats / M. Rekik, I. Ben Salem and N. Lassoued -- Nutrition of the meat goat / J.R. Kawas, O. Mahgoub and C.D. Lu -- Growth, development and growth manipulation in goats / E.C. Webb, N.H. Casey and L. Simela -- The role of objective and subjective evaluation in the production and marketing of goats for meat / B.A. McGregor -- Tissue distribution in the goat carcass / O. Mahgoub, I.T. Kadim and E. Webb -- Influences of diets on fatty acid composition of edible tissues of meat goat / J.H. Lee and G. Kannan -- Mineral composition of goat meat / N.H.I. Osman and O. Mahgoub -- Linear body measurements and carcass characteristics of goats / I.T. Kadim and O. Mahgoub -- Nutritive value and quality characteristics of goat meat / I.T. Kadim and O. Mahgoub -- Effect of early nutrition on carcass and meat quality of young goats under milk production systems / Anastasio Argüello, N. Castro, D. Sánchez-Macías and J. Capote -- Effects of feeding system and diet on the body lipid composition of young goats / P. Morand-Fehr, A. Araba, P. Bas and A. El Aich.
506 _aAccess limited to subscribing institution.
530 _aAlso available in print format.
588 _aTitle from PDF title page (viewed August 5, 2013).
650 0 _aGoats.
650 0 _aGoat meat.
650 0 _aGoat meat
_xQuality.
650 4 _aAnimal Nutrition (Production Responses)
650 4 _aMeat Produce.
650 4 _aFood Composition and Quality.
650 4 _aFeed Composition and Quality.
650 7 _aGoats.
_2cabt
650 7 _aBreeds.
_2cabt
650 7 _aCarcass composition.
_2cabt
650 7 _aFatty acids.
_2cabt
650 7 _aFeeds.
_2cabt
650 7 _aFood marketing.
_2cabt
650 7 _aGenetics.
_2cabt
650 7 _aGoat meat.
_2cabt
650 7 _aMeat.
_2cabt
650 7 _aMeat production.
_2cabt
650 7 _aNutritive value.
_2cabt
655 0 _aElectronic books.
690 _aLL520
690 _aQQ030
690 _aQQ500
690 _aRR300
700 1 _aMahgoub, O.
_q(Osman),
_eeditor of compilation.
700 1 _aKadim, I. T.
_q(Isam T.),
_eeditor of compilation.
700 1 _aWebb, E. C.
_q(Edward Cottington),
_eeditor of compilation.
710 2 _aC.A.B. International,
_eissuing body.
776 0 8 _iPrint version:
_tGoat meat production and quality.
_dCambridge, MA : CABI, 2011.
_z9781845938499
_w(DLC)2011026537
856 4 0 _uhttps://dx.doi.org/10.1079/9781845938499.0000
_zClick here to access resource
942 _cEB
999 _c313313
_d313313