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: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Wallingford, Oxfordshire, UK :
CABI ,
c2011
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| Subjects: | |
| Online Access: | https://www.cabi.org/cabebooks/FullTextPDF/2011/20113399771.pdf |
Table of 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 he 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 goat meat
- 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