LEADER 03216nam 2200589Ia 450 001 9910627295803321 005 20230801221536.0 010 $a1-283-42588-2 010 $a9786613425881 010 $a1-84593-850-X 035 $a(CKB)2670000000140074 035 $a(EBL)837634 035 $a(OCoLC)773565135 035 $a(SSID)ssj0000590669 035 $a(PQKBManifestationID)12231580 035 $a(PQKBTitleCode)TC0000590669 035 $a(PQKBWorkID)10671710 035 $a(PQKB)10909669 035 $a(MiAaPQ)EBC837634 035 $a(EXLCZ)992670000000140074 100 $a20111222d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aGoat meat production and quality$b[electronic resource] /$fedited by O. Mahgoub, I.T. Kadim, and E.C. Webb 210 $aWallingford, Oxfordshire ;$aCambridge, Mass. $cCABI$dc2012 215 $a1 online resource (371 p.) 300 $aDescription based upon print version of record. 311 $a1-84593-849-6 320 $aIncludes bibliographical references and index. 327 $aContents; Contributors; Preface; 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 the 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 327 $a11 Mineral Composition of Goat Meat12 Linear Body Measurements and Carcass Characteristics of Goats; 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; Index; A; B; C; D; E; F; G; H; I; K; L; M; N; O; P; R; S; T; U; V; W; Z 330 $aWritten 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, 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. 606 $aGoat meat$xQuality 606 $aGoat meat 606 $aGoats 615 0$aGoat meat$xQuality. 615 0$aGoat meat. 615 0$aGoats. 676 $a636.313 701 $aKadim$b I. T$g(Isam T.)$01266440 701 $aMahgoub$b O$g(Osman)$01266441 701 $aWebb$b E. C$g(Edward Cottington)$01266442 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910627295803321 996 $aGoat meat production and quality$92973118 997 $aUNINA