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Meat potential and dressing percentage of sheep breeds - Rehman, Shamsur;Akhtar, Sohail
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Meat is an important component of Afghan's food. To meet the future demand of red meat specially mutton in Afghanistan, this study was conducted with the following objectives 1. To determine comparative dressing percentage and meat potential of three afghan sheep breeds i.e. Turki, Afghan Arabi and Baluchi for meat yield. 2. To determine the comparative pH of meat of Turki, Afghan Arabi and Baluchi sheep.

Produktbeschreibung
Meat is an important component of Afghan's food. To meet the future demand of red meat specially mutton in Afghanistan, this study was conducted with the following objectives 1. To determine comparative dressing percentage and meat potential of three afghan sheep breeds i.e. Turki, Afghan Arabi and Baluchi for meat yield. 2. To determine the comparative pH of meat of Turki, Afghan Arabi and Baluchi sheep.
Autorenporträt
Shamsur Rehman was born in Kunduz province of Afghanistan in 1981. He did his DVM (Doctor of Veterinary Medicine)degree from University of Agriculture Faisalabad, Pakistan in 2005, B.A (Bachelor of Arts)from University of Peshawar Pakistan in 2006 and M.Sc (Hons)in livestock management from K.P.K Agriculture University Peshawar, Pakistan in 2012.