The place and potential for sheep em tropical and subtropical regions; Available genetic resources: the origin and classification of the world's sheep; Improvement programs; Nutrient requirement of hair sheep in tropical and subtropical regions; Forage resources in northeast Brazil: their value and management; Supplemental feed resources and their utilization by hair sheep; Reproduction in sheep; Herd health management of sheep in the semiarid tropics; Facilities and installations for hair sheep production; Products and marketing; Tropical sheep production systems; Some suggestions for improved productivity through management; Recommendations for further research.

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 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.

Covering a broad range of topics relevant to the sheep and wool industry, this newly expanded edition—containing 11 new chapters and a more international scope—discusses future developments in all areas and provides an in-depth review of the meat aspects of the market. Separated into five distinct sections, the comprehensive survey summarizes the major world sheep and wool industries, biological principles, management, production systems, and the preparation, processing, and marketing of meat and wool. References and web links at the end of each chapter present further sources of information. From paddock to plate and farm to fabric, this overview is a must-have for all those involved in the trade, including producers, brokers, exporters, and processors.