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Visser C, Van Marle-Köster E, Myburgh HC, De Freitas A. Phenomics for sustainable production in the South African dairy and beef cattle industry. Anim Front 2020; 10:12-18. [PMID: 32257598 PMCID: PMC7111604 DOI: 10.1093/af/vfaa003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Affiliation(s)
- Carina Visser
- Department of Animal and Wildlife Sciences, University of Pretoria, Hatfield, South Africa
| | - Este Van Marle-Köster
- Department of Animal and Wildlife Sciences, University of Pretoria, Hatfield, South Africa
| | - Herman C Myburgh
- Department of Electrical, Electronic and Computer Engineering, University of Pretoria, Hatfield, South Africa
| | - Allan De Freitas
- Department of Electrical, Electronic and Computer Engineering, University of Pretoria, Hatfield, South Africa
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Abstract
Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.
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