Please use this identifier to cite or link to this item: https://une.intersearch.com.au/unejspui/handle/1959.11/2597
Title: Nutrition for Sheep-meat Production
Contributor(s): Oddy, Hutton (author); Sainz, R D (author)
Publication Date: 2002
Handle Link: https://hdl.handle.net/1959.11/2597
Abstract: In most developed countries, food production exceeds the demand. Affluent consumers become more selective about their purchase and consumption choices, and these depend as much on ethical and emotional considerations as on strict nutritional grounds. The perception that dietary fat, in general, and saturated fat, in particular, are linked to obesity, circulating cholesterol and cardiovascular disease is common. This perception has dramatically affected the demand for animal products, especially for red meat. This trend is expected to continue, so that the challenge facing the sheep-meat industry is to produce lean, healthy meat under humane, ecologically sound conditions. This will require a solid scientific and technical foundation in the biology underlying animal production.
Publication Type: Book Chapter
Source of Publication: Sheep Nutrition, p. 237-262
Publisher: CSIRO Publishing
Place of Publication: Collingwood, Victoria, Australia
ISBN: 0851995950
Field of Research (FOR): 070203 Animal Management
Other Links: http://nla.gov.au/anbd.bib-an24122245
http://www.publish.csiro.au/pid/3301.htm
http://books.google.com/books?id=016--cxDTSIC&lpg=PP1&pg=PA237
Statistics to Oct 2018: Visitors: 171
Views: 177
Downloads: 0
Appears in Collections:Book Chapter

Files in This Item:
2 files
File Description SizeFormat 
Show full item record

Page view(s)

80
checked on Mar 9, 2019
Google Media

Google ScholarTM

Check

SCOPUSTM   
Citations

 

Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.