| Publisher |
CABI Publishing |
| Publication Year |
2011 |
| ISBN-13 |
9781845938499 |
| ISBN-10 |
1845938496 |
| Binding |
Hardcover |
| Number of Pages |
376 Pages |
| Language |
(English) |
| Weight (grms) |
1000 |
| Subject |
Food Science |
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.
Osman Mahgoub
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.
Osman Mahgoub
CABI Publishing