Research Information:

Consumer preferences and meat characteristics of four indigenous goat strains raised in traditional livestock production system in selected areas of T

Agricultural Productivity

1. To compare the preferences for meat from different livestock species in different communities 2. To determine the age, sex and meat cuts preferred by consumers in four districts of Tanzania 3. Study the carcass characteristics of four goat strains in Tanzania

From: Sokoine University of Agriculture(SUA) (SUA) | | Research Done By: Yusuph Semunguruka ,

Funding Source: COSTECH

Click to read research documentation here Research Link »

Research Recommendation:
The Gogo and Pare white goats yield more carcass than Sukuma and Sonjo types Genetic improvement for goat performance is crucial