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Written 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.
Goat meat --- Goat meat. --- Goats. --- Quality.
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Goat meat. --- Goat meat --- Goats. --- Animal Husbandry. --- Quality.
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Nannygoats --- Nannygoats --- Goat milk --- Goat milk --- Goat meat --- Goat meat --- Zootechny --- Zootechny
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A comprehensive producer's guide to the breeding, husbandry and marketing of goats for meat.
Goat meat industry --- Goats --- Capra hircus --- Dairy goats --- Goats, Domestic --- Milk goats --- Capra --- Livestock --- Goat industry --- Meat industry and trade
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Sheep --- Goats --- Mutton industry --- Goat meat industry --- Congresses. --- 637.5'63 --- 637.5'639 --- -Goats --- -Mutton industry --- -Goat meat industry --- -#ABIB:FAOdeposit --- Goat industry --- Meat industry and trade --- Capra hircus --- Dairy goats --- Goats, Domestic --- Milk goats --- Capra --- Livestock --- Domestic sheep --- Ovis aries --- Red sheep --- Ovis --- Shepherds --- Wool --- Sheep meat --- Goat meat --- Congresses --- Zoology and Animal Sciences. Animal Husbandry --- Animal Husbandry (General) --- Animal Husbandry (General). --- 637.5'639 Goat meat --- 637.5'63 Sheep meat --- #ABIB:FAOdeposit --- Sheep - Africa, West - Congresses. --- Goats - Africa, West - Congresses. --- Mutton industry - Africa, West - Congresses. --- Goat meat industry - Africa, West - Congresses.
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Goat meat is growing in popularity in Australia and is also an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. Farming Meat Goats provides producers with comprehensive and practical information on all aspects of the goat meat industry. It covers selecting and preparing a property, choosing breeding stock, breeding, health care and nutrition, drought feeding, condition scoring and marketing.This second edition of Farming Meat Goats has been updated throughout and contains new information about the National Livestock Identification System, current regulations for ovine Johne's disease and animal welfare during transportation, and information about marketing. It will allow farmers to produce animals to specification for targeted markets in Australia and overseas including: butchers; supermarkets; restaurants; on-farm live sales; sales to abattoirs that specialise in Halal kills; and breeding stock either as replacements or for improved herd genetics.
Goat meat industry --- Goat industry --- Meat industry and trade --- E-books --- Goats --- Capra hircus --- Dairy goats --- Goats, Domestic --- Milk goats --- Capra --- Livestock
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Goat meat --- Lamb (Meat) --- Forage plants --- Pasture plants --- Pasture plants. --- Quality --- Varieties --- Varieties. --- Quality. --- Pasture crops --- Plants --- Quality of products --- Feeds --- Field crops --- Grasses --- Pastures --- Lambs --- Meat --- Mutton --- Goat's meat
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Dear Colleagues, Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- lambs --- carcass characteristics --- meat quality --- vitamin E --- rosemary residue --- cinisara breed --- beef --- cured meat --- fat --- fermented sausage --- Pisum sativum --- fatty acids --- colour --- texture --- soybean --- carcass fatness --- image analysis --- prediction --- young bulls --- goat meat --- food safety --- E. coli --- preharvest management --- postharvest intervention --- buffalo --- carcass --- costs --- meat --- supplementation --- rearing system --- tissue composition --- breed --- lipogenesis --- GPAT1 --- SNAP23 --- fatty acid composition --- Hanwoo steer --- Cape Lob Ear --- Cape Speckled --- Boer Goat --- meat goat breeds --- meat tenderness --- meat colour --- collagen --- chevon --- Onobrychis viciifolia --- condensed tannins --- performance --- plasma metabolites --- meat color --- beef cattle --- Angus bulls --- growth rate --- crossbred Holstein --- n/a
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