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.
|Publisher||Lambert Academic Publishing|
|Number of pages||56|
|Publication status||Published - 2012|