Goat Meat Production and Quality

Goat Meat Production

A comprehensive scientific reference on goat meat production, quality, and utilization. Written by leading experts in goat science, the book examines the factors influencing meat yield and quality, including genetics, breeding, reproduction, nutrition, management, carcass characteristics, and meat composition. It also explores the nutritional and health benefits of goat meat, making it an essential resource for researchers, veterinarians, animal scientists, and livestock producers.

Key Features

• Comprehensive coverage of goat meat production systems
• Discusses genetics, breeding, and reproductive management
• Explores nutrition and feeding strategies for meat production
• Covers carcass evaluation and meat quality assessment
• Examines amino acid, fatty acid, and mineral composition
• Highlights the nutritional and health benefits of goat meat
• Addresses processing, marketing, and consumer preferences
• Based on current research from international experts
• Useful for students, researchers, veterinarians, and livestock professionals