Goat Meat in Human Nutrition

Goat meat in human nutrition as a primary and supplementary nutrient source is presented in terms of the dist ribution of goats, production characteristics, composition and nutrient value of goat meat, muscle fat and processed goat meat. Man is a complex being living in a complex environment, under varyingdegrees of psychological and physical strain. The most severe and most common physical stressor is nutritional stress. Although it is estimated that only 1-2% of the world population suffers severe malnutrition, nutritional stress occurs to a greater or lesser extent in all societies, social and economic status groups, and is expressed in different pathological conditions. Nutritional stress may result from (a) inadequate availability of foods; (b) deficiencies of specific nutrients essential for maintaining normal physiological function according to a person’s physiological requirements and within a specified environment; (c) interactions between food components and a person’s physiological conditions; (d) interactions between specific food components; and (e) interactions between nutrients and food contaminants. The value of nutrition in maintaining health and happiness would be emphasized if dietary guidelines were published, and reviewed regularly, in every region of the world, similarly to those of the United States of America (Dietary Guidelines Advisory Committee). Regional dietary guidelines would incorporate local foods and take local customs into account. The ultimate aim of studying human nutrient requirements according to age, physiological state and physical activity, and nutrient sources, is to provide balanced, formulated diets to prevent nutrients deficiency diseases and excessive energy intake leading to obesity. Trends in lifestyles, gadgets and refined, ‘stylish’ processed foods of the technologically and economically developed world are rapidly invading the developing world, often to the detrement of time-tested local custom. In terms of nutrition, the adopted ways should not lead to an increase in dietary and lifestyle related diseases. The challenges facing the developing regions are to overcome political, economic and ecological (animalenvironment interactions, using natural resources optimally) constraints in basic animal production, to apply appropriate technology in food production, to improve and maintain the nutritive status of food. These developments should V INTERNATIONAL CONFERENCE ON GOATS 582 centre around local customs in order to avoid the pitfalls and deterimental effects of foreign influences.