Goat meat production and quality [
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book aims to comprehensively cover the most important areas of goat meat production. Chapters discuss the role of genetics, breding, reproduction, and nutrition in produ...
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Wallingford, Oxfordshire, UK :
CABI ,
c2011
|
| Subjects: | |
| Online Access: | https://www.cabi.org/cabebooks/FullTextPDF/2011/20113399771.pdf |
| Summary: | Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book aims to comprehensively cover the most important areas of goat meat production. Chapters discuss the role of genetics, breding, 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. |
|---|---|
| Physical Description: | 1 online resource (x, 361 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 1845938496 184593850X (e-book) 9781845938499 9781845938505 (e-book) |