Goat meat production and quality /

• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2012.
• Subjects: Goats.; Goat meat.; Goat meat > Quality.; Animal Nutrition (Production Responses); Meat Produce.; Food Composition and Quality.; Feed Composition and Quality.; Breeds.; Carcass composition.; Fatty acids.; Feeds.; Food marketing.; Genetics.; Meat.; Meat production.; Nutritive value.; Electronic books.
• Online Access: View fulltext via EzAccess

 This 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.