Chapter 1 to understand the main position of this noble animal and its significant contribution to the socioeconomics of subsistence farming and its role in hunger alleviation in the world. Chapters 2 , 3 , and 4 are focused on major breeds of goats and how to conserve genetic resources in indigenous breeds, especially after introduction of genetically superior breeds, principles of genetics, and breeding.Chapter 5 can serve as a reference and satisfy goat enthusiasts that actively show goats. Showing animals is a common practice in the developed world and goats are no exception as they are commonly included in animal shows. This chapter additionally focuses on ideal meat, dairy, and
fiber goat characteristics for proper selection for breeding. Chapter 6 was created mainly for veterinary students and others interested in different functional parts of the goat. This chapter identifies the principles governing common practices, for example, hoof trimming, dehorning, castration, etc., as well as major functional anatomy of different body systems, such as digestive, respiratory, cardiovascular, endocrine, nervous, etc. Chapter 7 focuses on applied reproductive physiology of the goat and covers all of the advances in reproductive technology practiced in goats.
Chapters 8 , 9 , and 10 cover principles governing digestive physiology, nutrient metabolism, unique ingestive behavior of goats, and feeds and feeding practices. Rumen dysfunctions and common problems associated with feeding are also covered in these chapters. The next two chapters, 11 and 12 , cover herd health program, diseases and parasites, integrative approaches for prevention and control of parasites, and preferred goat management practices for raising healthy goats. Chapters 13 , 14 , and 15 focus on goat products such as meat, milk, and fiber including topics such as their uniqueness, quality, and marketability. Chapter 16 explores the unique characteristics of goats and
their use in enhancing the environment, reducing fuel load, and preventing fires. Chapter 17 discusses the requirements for housing including a discussion of both shelter and fencing. After properly raising goats, they should be marketable and profitable. Chapter 18 covers basic economic indices based on enterprise budgeting, which can be used to measure profitability and to identify proper marketing channels for goat meat, milk, and fiber.
fiber goat characteristics for proper selection for breeding. Chapter 6 was created mainly for veterinary students and others interested in different functional parts of the goat. This chapter identifies the principles governing common practices, for example, hoof trimming, dehorning, castration, etc., as well as major functional anatomy of different body systems, such as digestive, respiratory, cardiovascular, endocrine, nervous, etc. Chapter 7 focuses on applied reproductive physiology of the goat and covers all of the advances in reproductive technology practiced in goats.
Chapters 8 , 9 , and 10 cover principles governing digestive physiology, nutrient metabolism, unique ingestive behavior of goats, and feeds and feeding practices. Rumen dysfunctions and common problems associated with feeding are also covered in these chapters. The next two chapters, 11 and 12 , cover herd health program, diseases and parasites, integrative approaches for prevention and control of parasites, and preferred goat management practices for raising healthy goats. Chapters 13 , 14 , and 15 focus on goat products such as meat, milk, and fiber including topics such as their uniqueness, quality, and marketability. Chapter 16 explores the unique characteristics of goats and
their use in enhancing the environment, reducing fuel load, and preventing fires. Chapter 17 discusses the requirements for housing including a discussion of both shelter and fencing. After properly raising goats, they should be marketable and profitable. Chapter 18 covers basic economic indices based on enterprise budgeting, which can be used to measure profitability and to identify proper marketing channels for goat meat, milk, and fiber.
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