Archives in Food and Nutrition

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Commentary - Archives in Food and Nutrition (2022) Volume 5, Issue 5

Dietary probability to upgrade the effectiveness of poultry meat.

Goats are now found all over the globe. They inhabit many regions and settings in small or huge herds. Goat meat consumption is rising in Serbia due to its distinct flavour and desirable chemical make-up. Being an animal-based diet, it is high in proteins, vitamins, and minerals and has a very low fat and cholesterol content. The purpose of this paper is to draw attention to some of the health advantages, nutritional benefits, and prospective applications of goat meat. Breed, sex, production, stress tolerance, environment, management, nutrition, body weight at slaughter, and health status, as well as the act of killing the animal and what happens to the corpse afterwards, all have an impact on the chemical makeup of goat meat.

Author(s): Rowert Teratanavat*

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