International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.2, No.3, Nov. 2016, Pub. Date: Jan. 21, 2017
A Study on Goat Meat Production in Sudan
Pages: 21-26 Views: 599 Downloads: 600
Authors
[01] Yagoub M. Yagoub, Faculty of Agricultural Technology and Fish Sciences, Al-Neelain University, Khartoum, Sudan.
[02] Salih Ahmed Babiker, Department of Meat Production, Faculty of Animal Production, University of Khartoum, Shambat, Sudan.
Abstract
The total population of goats in the world is about 738.2 million heads, while the population of goat in Africa is approximately 218.6 million heads. The goat population in Sudan is estimated to be 42.526 million heads. The total meat production from the goat in the world is about 3.8 million tones, while in Africa the total production of meat from goats is about 851,000 tones. The Sudanese goats produce about 118,000 tones of meat per year. The goat population is mainly in devolping countries where little is done to raise the awareness of the potential of this small ruminant to stimulate its introduction into animal research and economic development programmes. Population in Sudan can be classified into four major groups: Nubian, Desert, Nilotic and dwarf (or tagger) goats. The latter three groups are very excellent meat producers, however the first is famous for milk production, but the males are reported to produce good carasses. Goat meat is most important product from goats in the tropics andit is widely consumed. The colour of goat meat is usually dark red and it is some-what coarse in texture. The fat content is usually sparse and the fat is white in colour. The sparse covering of fat on the meat and thetendency of the fat to be concentrated more in the viscera is acharacteristic of the species. There is often strong odour especially in the meat of the uncastrated old male goats. There is an emerging demand for goat meat as a gourmet item. In addition, health concerns regarding red meat do not apply to goat meat which compares favourably with chicken in terms of calories and protein, but is lower in total and saturated fat. Nowadays strategy in Sudan is focusing towards increase the awareness and cultureof utilizing goat meat, to spare beef and mutton for export.
Keywords
Goat Meat, Production, In Sudan
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