Animal breeding
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.
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Foreign rights available. We will positively consider translations of abridged versions of this title. If you wish to receive image and/or design files, please let us know at the beginning of the process and when making an offer. CABI reserves the right to charge an additional fee for such requests, which will be added to the overall fee, and to refuse such requests if the files are not available or for any other reason.
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View all titlesBibliographic Information
- Publisher CAB International
- Publication Date December 2011
- Orginal LanguageEnglish
- ISBN/Identifier 9781845938499 / 1845938496
- Publication Country or regionUnited Kingdom
- FormatHardback
- Primary Price 99.95 GBP
- Pages376
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- Copyright Year2011
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