Goat Meat Production And Quality

Description: 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.

Contents: 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 11: Mineral Composition of Goat Meat 12: 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

Author Biography: Professor Osman Mahgoub obtained a Bachelor and a Masters of Veterinary Science from the Faculty of Veterinary Science, University of Khartoum, Sudan in 1977 and 1980 and a PhD in Animal Science from Lincoln College, University of Canterbury, New Zealand in 1988. He joined the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman in 1989 as a lecturer. Since then he has been promoted to the ranks of assistant, associate and full professor. He also served as a head of department and Assistant Dean of Extension and Community Service. He has been involved in research and teaching in the area of growth and development of meat animals for over thirty years. His research was carried out in various capacities in Sudan, New Zealand and Oman. His other research interests include analysis of traditional animal production systems; use of non-conventional feeds for feeding livestock, and characterization of farm animals breeds.. His teaching covered both graduate and postgraduate courses in the areas of: sheep and goat production; advanced growth and development; camel physiology and husbandry; dairy and beef production, and horse management. He has published more than 180 publications including 100 in refereed journals, 10 book chapters, 60 conference presentations, and several technical reports. He is currently co-editing a book on camel meat and meat products. Professor Osman Mahgoub obtained a Bachelor and a Masters of Veterinary Science from the Faculty of Veterinary Science, University of Khartoum, Sudan in 1977 and 1980 and a PhD in Animal Science from Lincoln College, University of Canterbury, New Zealand in 1988. He joined the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman in 1989 as a lecturer. Since then he has been promoted to the ranks of assistant, associate and full professor. He also served as a head of department and Assistant Dean of Extension and Community Service. He has been involved in research and teaching in the area of growth and development of meat animals for over thirty years. His research was carried out in various capacities in Sudan, New Zealand and Oman. His other research interests include analysis of traditional animal production systems; use of non-conventional feeds for feeding livestock, and characterization of farm animals breeds.. His teaching covered both graduate and postgraduate courses in the areas of: sheep and goat production; advanced growth and development; camel physiology and husbandry; dairy and beef production, and horse management. He has published more than 180 publications including 100 in refereed journals, 10 book chapters, 60 conference presentations, and several technical reports. He is currently co-editing a book on camel meat and meat products. Professor Osman Mahgoub obtained a Bachelor and a Masters of Veterinary Science from the Faculty of Veterinary Science, University of Khartoum, Sudan in 1977 and 1980 and a PhD in Animal Science from Lincoln College, University of Canterbury, New Zealand in 1988. He joined the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman in 1989 as a lecturer. Since then he has been promoted to the ranks of assistant, associate and full professor. He also served as a head of department and Assistant Dean of Extension and Community Service. He has been involved in research and teaching in the area of growth and development of meat animals for over thirty years. His research was carried out in various capacities in Sudan, New Zealand and Oman. His other research interests include analysis of traditional animal production systems; use of non-conventional feeds for feeding livestock, and characterization of farm animals breeds.. His teaching covered both graduate and postgraduate courses in the areas of: sheep and goat production; advanced growth and development; camel physiology and husbandry; dairy and beef production, and horse management. He has published more than 180 publications including 100 in refereed journals, 10 book chapters, 60 conference presentations, and several technical reports. He is currently co-editing a book on camel meat and meat products. Professor Isam Tawfik Kadim is a Professor and Head of the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman. He obtained his Ph.D. in Meat Science from Massey University, New Zealand (1988). He has over 30 years' experience in research, teaching and community service. He is specialized in quality, hygiene and nutritive value of different types of meats. His major interests are in muscle protein functionality, metabolism, biochemical and biophysical properties. He has published in leading refereed journals and has presented research outputs at both national and international conferences and workshops. He has published more than 160 publications including 70 in refereed journals, 7 book chapters, 51 conference presentations, 4 invitations to present research findings, 6 popular articles, and 20 technical reports. He is currently editing a book on camel meat and meat products. Professor Isam Tawfik Kadim is a Professor and Head of the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman. He obtained his Ph.D. in Meat Science from Massey University, New Zealand (1988). He has over 30 years' experience in research, teaching and community service. He is specialized in quality, hygiene and nutritive value of different types of meats. His major interests are in muscle protein functionality, metabolism, biochemical and biophysical properties. He has published in leading refereed journals and has presented research outputs at both national and international conferences and workshops. He has published more than 160 publications including 70 in refereed journals, 7 book chapters, 51 conference presentations, 4 invitations to present research findings, 6 popular articles, and 20 technical reports. He is currently editing a book on camel meat and meat products. Professor Isam Tawfik Kadim is a Professor and Head of the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman. He obtained his Ph.D. in Meat Science from Massey University, New Zealand (1988). He has over 30 years' experience in research, teaching and community service. He is specialized in quality, hygiene and nutritive value of different types of meats. His major interests are in muscle protein functionality, metabolism, biochemical and biophysical properties. He has published in leading refereed journals and has presented research outputs at both national and international conferences and workshops. He has published more than 160 publications including 70 in refereed journals, 7 book chapters, 51 conference presentations, 4 invitations to present research findings, 6 popular articles, and 20 technical reports. He is currently editing a book on camel meat and meat products. Professor Edward Cottington Webb obtained the degrees BSc (Agric)(1988), BSc(Agric) (Hons) cum laude (1989), MSc(Agric)cum laude (1992) and PhD(1994) from the University of Pretoria. He received a number of awards for outstanding academic achievements including the Standard Bank of South Africa merit award, UP postgraduate and merit bursaries, National Research Foundation (NRF/FRD) merit awards, AM Bosman Gold medal for most deserving postgraduate student, SA Society for Animal Science merit award and SA Society of Animal Science bronze medal for the best thesis. In 1989 he joined the research team concerned with meat science and animal production physiology at the University of Pretoria. In 1997 he was awarded a research fellowship from the Flemish Ministry and completed a postdoctoral study at the University of Ghent in Belgium and Nutreco in the Netherlands on aspects of growth modelling and fatty acid synthesis. He was appointed on the academic staff in the department of Animal and Wildlife Sciences, University of Pretoria in 1993 and was promoted to associate professor in 2001, head of the department of Animal and Wildlife Sciences in 2005 and full professor at the end of 2008. His teaching and research focus on various aspects of appl