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Türkiye’de Keçi Eti Üretimi ve Sürdürülebilirliğinin Değerlendirilmesi

Yıl 2019, Cilt 56, Sayı 3, 395 - 407, 27.09.2019
https://doi.org/10.20289/zfdergi.520488

Öz

Keçi eti kolay bulunan önemli bir protein kaynağıdır. Kan basıncını ve kolesterolü arttırdığı sanılsa da uygun miktarda tüketildiğinde sağlık için önemli yararları da vardır. Türkiye İstatistik Kurumunun verilerine göre Türkiye’de halen 10.63 milyon baş keçi  bulunmaktadır. Keçi mevcudunun yaklaşık %98’ini Kıl keçiler oluşturmaktadır. 2017 yılında kesilen 2.07 milyon baş keçiden 37.525 ton kırmızı et elde edilmiştir. Aynı yıl Türkiye toplam kırmızı et üretim miktarının (1.13 milyon ton), %3.3’ünü keçi eti oluşturmuştur. Bu çalışmanın ana amacı, Türkiye’de keçi eti üretimindeki gelişmeleri analiz etmek ve sürdürülebilirliğini değerlendirmektir.  Çalışmada ayrıca, mevcut keçi eti tüketim trendleri tartışılmış, keçi eti için alternatif pazarlama kanalları ve stratejiler  değerlendirilmiştir. İstatistiksel veriler Türkiye İstatistik Kurumu ve FAOSTAT’tan elde edilmiştir. Elde edilen veriler yüzde ve indeks hesaplamaları yapılarak çizelgeler halinde sunulmuştur. Keçi eti talebinin belirlenmesinde eğitim veya çocukların varlığı gibi sosyo-demografik ile coğrafik değişkenler önemli olmaktadır. Keçi yetiştiriciliği yapan üreticilerin sorunları kısa ve uzun vadeli önlemlerle çözülürse, keçi yetiştiriciliği bölgesel ve ulusal düzeyde önemli katkılar yapabilecektir. Türkiye’deki keçi yetiştiriciliği öncelikle AB standartları uyarınca doğrudan ve dolaylı olarak desteklenmelidir.

Kaynakça

  • Akbay, C., Bilgiç, A., Miran, B., 2008. Demand Estimation for Basic Food Products in Turkey, Turkish Journal of Agricultural Economics, 14(2):55-65.
  • Akçay, Y., Vatansever, Ö., 2013. A Research on Red Meat Consumption: A Case Study of Urban Area in Kocaeli Province, Journal of Institute of Social Sciences of Çankırı Karatekin University, 4(1):43-60.
  • Akgül, S and Yıldız, Ş. 2016. Red Meat Production Forecast and Policy Recommendations in Line with 2023 Targets in Turkey. European Journal of Multidisciplinary Studies. 11(2): 432-439.
  • Anonymous, 2013. General Directory of Meat and Milk Board Sector Report, https://www.esk.gov.tr/, Access: July, 2018.
  • Anonymous, 2015. Small Ruminant Purchase Prices, http://www.esk.gov.tr/tr/11931/Alim-Fiyatlari, Access: July, 2018.
  • Anonymous, 2017. Ukraine Live Animal and Meat Report, https://bulutali.com/2017/11/21/ukrayna-canli-hayvan-ve-et-raporu-kiev-ticaret-mustesari-haydar-kocak/, Access: July 2018.
  • Aras, İ., 2015. Konya Small Ruminant Sector Report, http://www.konyadayatirim.gov.tr/ images/dosya/Küçükbaş%20Hayvancılık%20Sektörü%20Raporu-MEVKA.pdf, Access: July 2018.
  • Atay, O., Gökdal, Ö., Aygün, T., Ülker, H., 2004. Consumption Habits of Meat in Çine District of Aydın Province, Fourth National Congress of Animal Science, 1-4 September 2004, Faculty of Agriculture of Süleyman Demirel University, Isparta, S.348-354.
  • Avramenko, S., 2017. Which Countries Consume the Most Goat Meat?, https://www.indexbox.io/blog/which-countries-consume-the-most-goat-meat/, Accessed:15 May 2018.
  • Bağdatlı, A., Demir, S., Kaplan, I., 2012. Goat Meat Quality and Development Efforts, 11nd Food Congress, 10 October 2012, Manisa-Turkey.
  • Banskalieva, V., T. Sahlu, A.L. Goetsch. 2000. Fatty acid composition of goat muscle fat depots: A review. Small Rumin. Res. 37:255–268.
  • Biswas, S., Das, A. K., Banerjee, R., Sharma, N. 2007. Effect of electrical stimulation on quality of tender stretched chevon sides. Meat Science, 75, 332–336.
  • Casey, N.H., E.C. Webb. 2010. Managing goat production for meat quality. Small Rumin. Res. 89:218–244.
  • Casey, N.H., W.A. Van Niekerk, E.C. Webb. 2003. Goats meat. In: B. Caballero, L. Trugo, and P. Finglass, editors, Encyclopedia of food sciences and nutrition. Academic Press, London. p. 2937–2944.
  • Clonan A & Holdsworth M. 2012 The challenges of eating a healthy and sustainable diet. Am J Clin Nutr 96, 459–460.
  • Clonan A, Katharine E., Holdsworth, R., Holdsworth, M. 2016. Socioeconomic demographic drivers of red and proceeded meat consumption: implications for health and environmental sustainability. Proceedings of the Nutrition Society, 75:367-373.
  • Dalmas,P.S., Bezerra, T.K.A., Morgano, M.A., Milani, R.F., Madruga, M.S., 2011. Development of Goat Pate Prepared With „Variety Meat“. Small Ruminant Research, 98, 46-50.
  • Darcan, N., D. Budak M. Kantar, 2005. Technical Analysis of Small Ruminant Production at Taurus Mountainous Area. Journal of Biological Sciences, 5 (No.8): 694-696.
  • Daşkıran, İ., Çankaya, S., Darcan, N.K., Günes, E. 2010. A Case Study for Production System Analysıs of Turkish Angora Goat Farms. Bulgarian Journal of Agricultural Science, 16(4):512-520.
  • Daşkıran, I; Savas, T., Koyuncu, M., Koluman, N., Keskin, M., Esenbuğa, N., Konyalı, A., Cemal, İ., Gül, S., Elmaz, Ö., Koşum, N., Dellal, G., Bingöl, M. 2018. Goat production systems of Turkey: Nomadic to industrial, Small Rumin. Res., 163:15-20.
  • Devendra, C. 2010. Concluding synthesis and the future for sustainable goat production. Small Rumin. Res. 89:125–130.
  • Duyum, S. 2017. Turkey Livestock and Products Annual Report-2017. https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Livestock%20and%20Products%20Annual_Ankara_Turkey_8-15-2017.pdf., Access: July 2018.
  • Ertuğrul, M., Savaşl, T., Dellal, G., Taşkın, T., Koyuncu, M., Cengiz, F., Dağ, B., Koncagül, S., Pehlivan, E. 2010. Türkiye Küçükbaş Hayvancılığının İyileştirilmesi. TMMO Teknik Kongre Bildirisi, Ankara.
  • FAOSTAT, 2018, Livestock Primary Statistics, http://www.fao.org/faostat/en/#data/QL, Access:July.
  • Goetsch, A.L., R.C. Merkel, T.A. Gipson. 2011. Factors affecting goat meat production and quality. Small Rumin. Res. 101:173–181.
  • Günlü, A., Alaşahan, S. 2010. Türkiye’de Keçi Yetiştiriciliği ve Geleceği Üzerine Bazı Değerlendirmeler. Vet Hekim Der Derg 81(2):15-20.
  • Hatipoğlu, K., Aggoussou, J., Koluman, N., 2016. Comparison to Meat and Fattening Performances of Meat Type Lambs and Kids, Çukurova Agriculture and Food Sciences Journal, 31: 21-26.
  • Kadim, I.T., O. Mahgoub, W. Al-Marzooqi, S. Khalaf, S.H. Al-Sinawi, I. AlAmri. 2010. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle. Anim. Sci. J. 81:352–361.
  • Kannan, G., Lee, J. Kouakou, B., 2014. Chevon quality enhancement: Trends in pre-and post-slaughter techniques. Small Rumin. Res. 121, 80-88.
  • Karakaya, E., Kızıloğlu, S., 2017. Analysis of Factors Affecting Red Meat Demand of Households Living in Bingol City Center, Anadolu Journal of Agricultural Sciences, 32 (2017):169-180.
  • Knight, E., House, L., Nelson, M. C. Degner, R. 2006. An evaluation of consumer preferences regarding goat meat in the South, Journal of Food Distribution Research, 37, 88-96.
  • Knipscheer H.C., Sabrani M., Soedjana T.D. and De Boer A.J., 1987. The small ruminant market system in Indonesia. A review. In: Agricultural Systems, vol. 25, p. 87-103.
  • Koluman N., 2014. Goat Meat in Turkey and the World, International Participation Small Ruminant Congress, 16-18 October 2014, Konya-Turkey, pp.25-32.
  • Koluman, N., 2015. Marketing Channels for Goat Meat in Turkey, FAO-CIHEAM Seminar on Sheep and Goats, 16-18 June 2015, Montpellier-France, pp.25-35.
  • Koluman, N., Görgülü, M., Göncü, S., Daşkıran, I. 2016, Sustainable Goat Farming: Goat Meat, https://www.researchgate.net/publication/297564115_Surdurulebilir_Keci_Yetistiriciligi_ Keci_ Eti, Accessed: July, 2018.
  • Köseman, A., Şeker, İ. 2015. Current Status of Cattle, Sheep and Goat Breeding in Turkey. Van Vet J, 2015, 26 (2) 111-117.
  • Koyuncu, M., Taşkin, T., 2016. Organic Sheep and Goat Production, Animal Production, 57(1):56-62.
  • Kurşun, Ö., Yalçın, H. 2014. Keçi Etinin Özellikleri ve Faydaları. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi Ayrıntı, http://www.dergiayrinti.com/index.php/ayr/article/viewFile/424/744sayfa: 7-13/ 13.
  • Lee HJ, Kouakou B, Kannan G., 2008. Chemical composition and quality characteristics of chevon from goats fed three different postweaning diets. Small Rumin. Res.75, 177-184.
  • Liu, X., Nelson, M., Styles, E. 2013. Validating the demand for goat meat in the US meat market. Agricultural Sciences 4 (2013) 549-557.
  • Najafi, M.H., Zeinoaldini,S., Ganjkhanlou, M. 2012. Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Science, v.92, p.848-854.
  • Ogun, S., Koluman, N., Daşkıran, I., 2016, Marketing Channels for Goat Meat in Turkey, Options Méditerranéennes, 115:475-479.
  • Onurlubaş, E., Doğan, H.G., Demirkıran, S., 2015. Diatery Habits of College Student, Journal of Faculty of Agriculture of Gaziosmanpasa University, 32(3):61-69.
  • Özcan, M., Yalcintas, H., Tölü, C., Ekiz, B., Yilmaz, A. Savaş, T. 2014. Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems. Meat Science, 96: 496–502.
  • Rodrigues, S, Teixeira, A. 2010. Consumers’ preferences for meat of Cabrito Transmontano. Effects of sex and carcass weight. Spanish Journal of Agricultural Research. 8(4): 936-945).
  • Saçlı, Y., Özer, O.O., 2017. Analysis of Factors Affecting Red Meat and Chicken Meat Consumption in Turkey Using an Ideal Demand System Model, Pakistan Journal of Agricultural Sciences, 54(4):933-942.
  • Sánchez-Villegas, A., Martínez-González, M.A., Estruch, R. Salas-Salvadó, J., Corella, D., Covas, M. I., Arós F., Romaguera, D., Gómez-Gracia, E., Lapetra, J., Pinto, X., Alfredo Martínez, J., Lamuela-Raventós, R.M., Ros, E., Gea, A., Wärnberg, J., Serra-Majem, L., 2015.
  • Mediterranean dietary pattern and depression: the PREDIMED randomized trial. BMC Medicine, 11:208.
  • Simela, L., E.C. Webb, L. Frylinck. 2004a. Effect of sex, age and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats. S. Afr. J. Anim. Sci. 24(1):208–211.
  • Simela, L., E.C. Webb, L. Frylinck. 2004b. Post-mortem metabolic status, pH and temperature of chevon from indigenous South African goats slaughtered under commercial conditions. S. Afr. J. Anim. Sci. 24(1):204–207.
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Goat Meat Production and Evaluation of Its Sustainability in Turkey

Yıl 2019, Cilt 56, Sayı 3, 395 - 407, 27.09.2019
https://doi.org/10.20289/zfdergi.520488

Öz

Goat meat is a great source of protein that is easily found. Although known to raise cholesterol levels and blood pressure, but goat meat also have health benefits when consumed in appropriate portions. According to data of the Turkish Statistical Institute, there are still 10.63 million goats in Turkey. Hair goats constitute approximately 98 % of goat population. 37.525 tons of red meat produced from 2.07 million slaughtering goat meat in 2017. This represents only 3.3 % of the total Turkish red meat production, which is at 1.13 million tons. The main purpose of this study is to analyses recent developments in goat meat production in Turkey and evaluation of its sustainability. Further, current consumer trends for goat meat have been discussed and alternative marketing channels and strategies for goat meat have been evaluated in this study. Statistical data have been obtained from FAOSTAT and Turkish Statistical Institute. Data obtained have been shown in the tables issued by the use of percentage and index calculations. Socio-demographic variables like education or the presence of children and geographic variables are important in determining demand for goat meat. If problems of goat breeders are solve by short- and long-term precautions in Turkey, goat farming will make important contributions at regional and national level. Firstly, goat farming in Turkey should be supported directly and indirectly in accordance with EU standards.

Kaynakça

  • Akbay, C., Bilgiç, A., Miran, B., 2008. Demand Estimation for Basic Food Products in Turkey, Turkish Journal of Agricultural Economics, 14(2):55-65.
  • Akçay, Y., Vatansever, Ö., 2013. A Research on Red Meat Consumption: A Case Study of Urban Area in Kocaeli Province, Journal of Institute of Social Sciences of Çankırı Karatekin University, 4(1):43-60.
  • Akgül, S and Yıldız, Ş. 2016. Red Meat Production Forecast and Policy Recommendations in Line with 2023 Targets in Turkey. European Journal of Multidisciplinary Studies. 11(2): 432-439.
  • Anonymous, 2013. General Directory of Meat and Milk Board Sector Report, https://www.esk.gov.tr/, Access: July, 2018.
  • Anonymous, 2015. Small Ruminant Purchase Prices, http://www.esk.gov.tr/tr/11931/Alim-Fiyatlari, Access: July, 2018.
  • Anonymous, 2017. Ukraine Live Animal and Meat Report, https://bulutali.com/2017/11/21/ukrayna-canli-hayvan-ve-et-raporu-kiev-ticaret-mustesari-haydar-kocak/, Access: July 2018.
  • Aras, İ., 2015. Konya Small Ruminant Sector Report, http://www.konyadayatirim.gov.tr/ images/dosya/Küçükbaş%20Hayvancılık%20Sektörü%20Raporu-MEVKA.pdf, Access: July 2018.
  • Atay, O., Gökdal, Ö., Aygün, T., Ülker, H., 2004. Consumption Habits of Meat in Çine District of Aydın Province, Fourth National Congress of Animal Science, 1-4 September 2004, Faculty of Agriculture of Süleyman Demirel University, Isparta, S.348-354.
  • Avramenko, S., 2017. Which Countries Consume the Most Goat Meat?, https://www.indexbox.io/blog/which-countries-consume-the-most-goat-meat/, Accessed:15 May 2018.
  • Bağdatlı, A., Demir, S., Kaplan, I., 2012. Goat Meat Quality and Development Efforts, 11nd Food Congress, 10 October 2012, Manisa-Turkey.
  • Banskalieva, V., T. Sahlu, A.L. Goetsch. 2000. Fatty acid composition of goat muscle fat depots: A review. Small Rumin. Res. 37:255–268.
  • Biswas, S., Das, A. K., Banerjee, R., Sharma, N. 2007. Effect of electrical stimulation on quality of tender stretched chevon sides. Meat Science, 75, 332–336.
  • Casey, N.H., E.C. Webb. 2010. Managing goat production for meat quality. Small Rumin. Res. 89:218–244.
  • Casey, N.H., W.A. Van Niekerk, E.C. Webb. 2003. Goats meat. In: B. Caballero, L. Trugo, and P. Finglass, editors, Encyclopedia of food sciences and nutrition. Academic Press, London. p. 2937–2944.
  • Clonan A & Holdsworth M. 2012 The challenges of eating a healthy and sustainable diet. Am J Clin Nutr 96, 459–460.
  • Clonan A, Katharine E., Holdsworth, R., Holdsworth, M. 2016. Socioeconomic demographic drivers of red and proceeded meat consumption: implications for health and environmental sustainability. Proceedings of the Nutrition Society, 75:367-373.
  • Dalmas,P.S., Bezerra, T.K.A., Morgano, M.A., Milani, R.F., Madruga, M.S., 2011. Development of Goat Pate Prepared With „Variety Meat“. Small Ruminant Research, 98, 46-50.
  • Darcan, N., D. Budak M. Kantar, 2005. Technical Analysis of Small Ruminant Production at Taurus Mountainous Area. Journal of Biological Sciences, 5 (No.8): 694-696.
  • Daşkıran, İ., Çankaya, S., Darcan, N.K., Günes, E. 2010. A Case Study for Production System Analysıs of Turkish Angora Goat Farms. Bulgarian Journal of Agricultural Science, 16(4):512-520.
  • Daşkıran, I; Savas, T., Koyuncu, M., Koluman, N., Keskin, M., Esenbuğa, N., Konyalı, A., Cemal, İ., Gül, S., Elmaz, Ö., Koşum, N., Dellal, G., Bingöl, M. 2018. Goat production systems of Turkey: Nomadic to industrial, Small Rumin. Res., 163:15-20.
  • Devendra, C. 2010. Concluding synthesis and the future for sustainable goat production. Small Rumin. Res. 89:125–130.
  • Duyum, S. 2017. Turkey Livestock and Products Annual Report-2017. https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Livestock%20and%20Products%20Annual_Ankara_Turkey_8-15-2017.pdf., Access: July 2018.
  • Ertuğrul, M., Savaşl, T., Dellal, G., Taşkın, T., Koyuncu, M., Cengiz, F., Dağ, B., Koncagül, S., Pehlivan, E. 2010. Türkiye Küçükbaş Hayvancılığının İyileştirilmesi. TMMO Teknik Kongre Bildirisi, Ankara.
  • FAOSTAT, 2018, Livestock Primary Statistics, http://www.fao.org/faostat/en/#data/QL, Access:July.
  • Goetsch, A.L., R.C. Merkel, T.A. Gipson. 2011. Factors affecting goat meat production and quality. Small Rumin. Res. 101:173–181.
  • Günlü, A., Alaşahan, S. 2010. Türkiye’de Keçi Yetiştiriciliği ve Geleceği Üzerine Bazı Değerlendirmeler. Vet Hekim Der Derg 81(2):15-20.
  • Hatipoğlu, K., Aggoussou, J., Koluman, N., 2016. Comparison to Meat and Fattening Performances of Meat Type Lambs and Kids, Çukurova Agriculture and Food Sciences Journal, 31: 21-26.
  • Kadim, I.T., O. Mahgoub, W. Al-Marzooqi, S. Khalaf, S.H. Al-Sinawi, I. AlAmri. 2010. Effects of transportation during the hot season, breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle. Anim. Sci. J. 81:352–361.
  • Kannan, G., Lee, J. Kouakou, B., 2014. Chevon quality enhancement: Trends in pre-and post-slaughter techniques. Small Rumin. Res. 121, 80-88.
  • Karakaya, E., Kızıloğlu, S., 2017. Analysis of Factors Affecting Red Meat Demand of Households Living in Bingol City Center, Anadolu Journal of Agricultural Sciences, 32 (2017):169-180.
  • Knight, E., House, L., Nelson, M. C. Degner, R. 2006. An evaluation of consumer preferences regarding goat meat in the South, Journal of Food Distribution Research, 37, 88-96.
  • Knipscheer H.C., Sabrani M., Soedjana T.D. and De Boer A.J., 1987. The small ruminant market system in Indonesia. A review. In: Agricultural Systems, vol. 25, p. 87-103.
  • Koluman N., 2014. Goat Meat in Turkey and the World, International Participation Small Ruminant Congress, 16-18 October 2014, Konya-Turkey, pp.25-32.
  • Koluman, N., 2015. Marketing Channels for Goat Meat in Turkey, FAO-CIHEAM Seminar on Sheep and Goats, 16-18 June 2015, Montpellier-France, pp.25-35.
  • Koluman, N., Görgülü, M., Göncü, S., Daşkıran, I. 2016, Sustainable Goat Farming: Goat Meat, https://www.researchgate.net/publication/297564115_Surdurulebilir_Keci_Yetistiriciligi_ Keci_ Eti, Accessed: July, 2018.
  • Köseman, A., Şeker, İ. 2015. Current Status of Cattle, Sheep and Goat Breeding in Turkey. Van Vet J, 2015, 26 (2) 111-117.
  • Koyuncu, M., Taşkin, T., 2016. Organic Sheep and Goat Production, Animal Production, 57(1):56-62.
  • Kurşun, Ö., Yalçın, H. 2014. Keçi Etinin Özellikleri ve Faydaları. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi Ayrıntı, http://www.dergiayrinti.com/index.php/ayr/article/viewFile/424/744sayfa: 7-13/ 13.
  • Lee HJ, Kouakou B, Kannan G., 2008. Chemical composition and quality characteristics of chevon from goats fed three different postweaning diets. Small Rumin. Res.75, 177-184.
  • Liu, X., Nelson, M., Styles, E. 2013. Validating the demand for goat meat in the US meat market. Agricultural Sciences 4 (2013) 549-557.
  • Najafi, M.H., Zeinoaldini,S., Ganjkhanlou, M. 2012. Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Science, v.92, p.848-854.
  • Ogun, S., Koluman, N., Daşkıran, I., 2016, Marketing Channels for Goat Meat in Turkey, Options Méditerranéennes, 115:475-479.
  • Onurlubaş, E., Doğan, H.G., Demirkıran, S., 2015. Diatery Habits of College Student, Journal of Faculty of Agriculture of Gaziosmanpasa University, 32(3):61-69.
  • Özcan, M., Yalcintas, H., Tölü, C., Ekiz, B., Yilmaz, A. Savaş, T. 2014. Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems. Meat Science, 96: 496–502.
  • Rodrigues, S, Teixeira, A. 2010. Consumers’ preferences for meat of Cabrito Transmontano. Effects of sex and carcass weight. Spanish Journal of Agricultural Research. 8(4): 936-945).
  • Saçlı, Y., Özer, O.O., 2017. Analysis of Factors Affecting Red Meat and Chicken Meat Consumption in Turkey Using an Ideal Demand System Model, Pakistan Journal of Agricultural Sciences, 54(4):933-942.
  • Sánchez-Villegas, A., Martínez-González, M.A., Estruch, R. Salas-Salvadó, J., Corella, D., Covas, M. I., Arós F., Romaguera, D., Gómez-Gracia, E., Lapetra, J., Pinto, X., Alfredo Martínez, J., Lamuela-Raventós, R.M., Ros, E., Gea, A., Wärnberg, J., Serra-Majem, L., 2015.
  • Mediterranean dietary pattern and depression: the PREDIMED randomized trial. BMC Medicine, 11:208.
  • Simela, L., E.C. Webb, L. Frylinck. 2004a. Effect of sex, age and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats. S. Afr. J. Anim. Sci. 24(1):208–211.
  • Simela, L., E.C. Webb, L. Frylinck. 2004b. Post-mortem metabolic status, pH and temperature of chevon from indigenous South African goats slaughtered under commercial conditions. S. Afr. J. Anim. Sci. 24(1):204–207.
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Ayrıntılar

Birincil Dil İngilizce
Konular Fen
Yayınlanma Tarihi 56-3
Bölüm Makaleler
Yazarlar

Nedim KOŞUM> (Sorumlu Yazar)

0001-2345-6789-1011
Türkiye


Turğay TAŞKIN>

0000-0001-8528-9760


Sait ENGİNDENİZ Bu kişi benim

0000-0002-7371-3330


Çağrı KANDEMİR>

0000-0001-7378-6962
Türkiye

Yayımlanma Tarihi 27 Eylül 2019
Gönderilme Tarihi 31 Ocak 2019
Kabul Tarihi 15 Nisan 2019
Yayınlandığı Sayı Yıl 2019, Cilt 56, Sayı 3

Kaynak Göster

APA Koşum, N. , Taşkın, T. , Engindeniz, S. & Kandemir, Ç. (2019). Goat Meat Production and Evaluation of Its Sustainability in Turkey . Ege Üniversitesi Ziraat Fakültesi Dergisi , 56 (3) , 395-407 . DOI: 10.20289/zfdergi.520488

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