A definitive work on goat nutrition
The keeping of goats has increased greatly in the last decade. Goats are a source of high-quality protein in both their milk and meat; they have a good fodder/protein conversion ratio; by-products such as cheese, suckling kids, mohair and cashmere are increasingly popular; and they can control brushwood and so reduce the risk of bush fires. The 'social' status of goats has risen accordingly, over-riding the social and religious taboos that were once associated with them. (See also Dossier this issue). However, knowledge of goat husbandry, nutrition and products has not kept up with the increase in the number of goats kept in the developing world. FAO's Goat Nutriton and Feeding working group and its goat sub-network have researched the subject for eight years, and Goat nutrition, a 308 page comprehensive handbook is the result. The book has been published with the help of CTA and other organizations concerned with agricultural development in the Third World and in the Mediterranean countries. The book is aimed at a wide readership of researchers, teachers, students and extension officers, decision-makers, veterinarians and livestock specialists and farmers. It is divided into four parts: general goat nutrition; evaluation and utilization of feeds; feeding of adult goats; and feeding of young goats. Goat nutrition edited by P Morand-Fehr 1991 ISBN 90 220 1009 0, Centre for Agricultural Publishing and Documentation (PUDOC) Wageningen, THE NETHERLANDS Available from CTA
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
1991
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| Online Access: | https://hdl.handle.net/10568/45516 http://collections.infocollections.org/ukedu/en/d/Jcta33e/ |
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