Goat Meat Production and Quality

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.
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.

Contributor: Nur El Huda I. E. D. Osman (Contributions by), Anastasio Arguello (Contributions by), Noemi Castro (Contributions by), Davina Sanchez-Macias (Contributions by), Juan Capote (Contributions by), P Morand-Fehr (Contributions by), A Araba (Contributions by), P Bas (Contributions by), A El Aich (Contributions by), Gisele Alexandre (Contributions by), N H Casey (Contributions by), L Simela (Contributions by), Bruce A McGregor (Contributions by), Jung Hoon Lee (Contributions by), Govind Kannan (Contributions by), Chris Lu (Contributions by), Osman Mahgoub (Edited by), J N. B. Shrestha (Contributions by), Isam Kadim (Edited by), Mourad Rekik (Contributions by), Edward Webb (Edited by), Imène Ben Salem (Contributions by), Narjess Lassoued (Contributions by), Jorge Kawas (Contributions by)

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