Goat Meat Production and Quality

Goat meat is a valuable source of cheap protein, making goats the ideal sustainable meat for low-income populations. Other benefits of goat meat, such as its low fat content and green credentials, are also becoming more recognized around the world, thought the goat meat industry is still surpassed by that cattle, sheep and pigs. 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 role of genetics, breeding, reproduction and nutrition in producing good quality, profitable goat meat are all discussed in detail. 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. Essential reading for students and researchers in animal science and production, this book is also a useful resource for goat meat producers and breeders. Overview of the global meat goat sector / O. Mahgoub, I.T. Kadim and C.D. Lu Goat meat production systems / K.W. McMillin ... [et al.] Carcass traits of hardy tropical goats / G. Alexandre and O. Mahgoub Genetics and breeding of the meat goats / J.N.B. Shrestha Reproductive efficiency for increased meat production in goats / M. Rekik, I. Ben Salem and N. Lassoued Nutrition of the meat goat / Jorge R. Kawas, O. Mahgoub and C.D. Lu Growth, development and growth manipulation in goats / E.C. Webb, N.H. Casey & L. Simela The role of objective and subjective evaluation in the production and marketing of goats for meat / B.A. McGregor Tissue distribution in the goat carcass / O. Mahgoub, I.T. Kadim & E. Webb Influences of diets on fatty acid composition of edible tissues of meat goat / Jung Hoon Lee and Govind Kannan Mineral composition of goat meat / Nur El Huda, I.E.D. Osman and Osman Mahgoub Linear body measurements and carcass characteristics of goats / Isam Kadim and O. Mahgoub Nutritive value and quality characteristics of goat meat / I.T. Kadim and O. Mahgoub Effect of early nutrition on carcass and meat quality of young goats under milk production systems / Anastasio Argüello ... [et al.] Effects of feeding system and diet on young goat's body lipid composition / P. Morand-Fehr ... [et al.]. 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