Goat meat is a valuable source of cheap protein, making goats the ideal sustainable meat for low-income populations. Other benefits of goat meat, such as its low fat content and green credentials, are also becoming more recognized around the world, thought the goat meat industry is still surpassed by that cattle, sheep and pigs.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 role of genetics, breeding, reproduction and nutrition in producing good quality, profitable goat meat are all discussed in detail. 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. Essential reading for students and researchers in animal science and production, this book is also a useful resource for goat meat producers and breeders.

The book is highlight to use the camel as meat animal raise under intensive management. Also the variation between different camel muscles in composition, quality and histochemistry feeding on three levels of nutrition. Further studies are needed to investigate the functions of individual muscle and the relationship between functions and composition of selected muscles.The intensive management with high level of feeding is highly recommended to increase live weight and carcass weight.