Showing posts with label Goat. Show all posts
Boer Goat Breed Standards
Posted by Unknown in Breeds, Cattle and Livestock, Goat on Sunday, 27 January 2013
GENERAL APPEARANCE & TYPE
In
the Doe there is strong emphasis on femininity; in the Buck one of
masculinity. The general appearance is a goat with a fine head, round
horns bent backwards; a loose, supple and pleated skin (especially in
bucks) with different body parts well fleshed in balance. The doe should
appear feminine, wedging slightly to the front. The buck should appear
heavier in the head, neck and forequarters. The Boer goat is an animal
with symmetry, as well as a strong and vigorous appearance.
CONFORMATION
HEAD
A
strong head with large soft brown eyes. A strong slightly curved nose,
wide nostrils, strong well formed mouth with well-fitted jaws. Up to 4
teeth must show a 100% fit. Six tooth and older may show 6 mm
protrusion. Permanent teeth must cut in the correct place. The forehead
must be prominently curved, linking up with the curve of nose and horns.
For animals that are not disbudded, horns should be strong, of moderate
length and placed moderately apart with a gradual backward curve. Horns
have to be as round and solid as possible and coloured darkly. Ears are
to be broad, smooth and hanging downwards from the head.
UNDESIRABLE CHARACTERISTICS
Concave
forehead, horns too straight or flat, pointed jaw, stiff protruding
ears, short ears, jaws and blue eyes. Over or under-shot jaw.
NECK AND FOREQUARTERS
A
neck in proportion to the length of the body, full and well fleshed and
well joined with the forequarter. The breastbone should be broad with a
deep broad brisket. The shoulder should be fleshy, in proportion to the
body and be well fitted to, the withers. The withers should be broad
and well filled. The front legs should be in proportion to the depth of
the body. The legs should be strong and well placed, with strong pastern
joints and well-formed, dark hooves.
BARREL
The
ideal is a long, deep broad barrel. The ribs must be well sprung and
fleshed, with a long loin. The goat should have a broad back and
reasonably level topline.
UNDESIRABLE CHARACTERISTICS
Sway or saddle back or pinched behind the shoulder.
HINDQUARTERS
The
Boer Goat should have a broad and long rump, with a slight slope, well
muscled buttocks and thighs. The tail must be straight where it grows
out of the dock and may swing to either side.
UNDESIRABLE CHARACTERISTICS
Steep or short rump; wry tail or flat buttocks.
LEGS
The
legs should be strong and well placed. Too fleshy legs are undesirable.
Strong legs imply hardiness and a strong constitution, which are
absolutely essential characteristics of the Boer Goat.
UNDESIRABLE CHARACTERISTICS
Knock knees, bandy legs, thin legs. Weak pasterns and hoofs pointing outwards or inwards.
SKIN AND COVERINGS
A
loose supple skin with sufficient chest and neck folds, especially in
the case of bucks. Eyelids and hairless parts should have a minimum of
75% pigmentation. Short glossy hair(except during winter months).
SEXUAL ORGANS
DOES:
Well-formed
udder firmly attached with no more than two functional teats per side.
One teat on each side or two teats per side; well separated is
desirable.
UNDESIRABLE CHARACTERISTICS
Fish or cluster teats; blind teats.
BUCKS:
Two
reasonably large, well formed, healthy and equal sized testes in one
scrotum. The scrotum should be at least 25 cm in circumference at one
year of age. One teat or two teats per side is desirable.
UNDESIRABLE CHARACTERISTICS
Fish or cluster teats A scrotum with more than A 5 cm split.
COLORING
Ideal coloring for a Traditional Boer Goat (TR) and a Canadian Purebred Boer Goat (CR) is a white body with reddish brown head.
E-mail am@ramhbreeders.com
Complications of Pregnancy in Cattle
Posted by Unknown in Breeding and Pregnancy, Cattle and Livestock, Diseases, Goat, Sheep
Suzanne W. Gasparotto
COMPLICATIONS OF PREGNANCY
There
are many health problems that can impact a pregnant doe. Below are some
of the most common ones. The Articles page at
www.tennesseemeatgoats.com contains articles detailing diagnosis and
treatment for most of these conditions.
Congenital
and Developmental Defects: Many birth defects are never seen by the
producer because the doe's body either reabsorbs the embryo in early
gestation or aborts the fetus.Visible birth defects appearing at
parturition (birthing) include cleft palate, atresi ani, and
mummification.
Cleft
palate is a lengthwise split in the roof of the mouth. Atresi ani is no
rectal opening. Mummification is a kid whose limbs are *frozen* in
place and unmoveable. A dead mummified kid may have to be taken apart in
pieces to get its body out of the doe. A live mummified kid may be born
but will be unable to move.
Cleft
palate, atresi ani, and live mummification are conditions requiring
immediate humane euthanasia. All three conditions may or may not recur
if the same doe and buck are bred again.
Ringwomb:
Incomplete dilation of the cervix. Manual manipulation of the cervical
opening should be done by an experienced person -- preferably a vet. The
tissue involved is very easy to damage. Ringwomb may be the result of
inadequate levels of minerals or hormones.
Uterine Rupture:
This condition can occur at any time during pregnancy and is usually
the result of being hit. Impossible to diagnose without veterinarian
assistance. Uterine rupture can also occur when assistance in kidding is
needed and the pushing-pulling-rearranging of kids inside the uterus
results in tearing it. Uterine rupture is often not repairable
surgically and the dam will die within 24 to 72 hours.
Uterine Torsion:
A twisted uterus is very difficult to fix but repositioning it is the
only solution.If uterine torsion is suspected, vet help is necessary.
Periparturient Edema: Swelling
of lower legs in long-bred does. Often but not always associated with
worm load. Usually occurs when multiple fetuses are taking more
nutrition than dam can replace, putting her in a nutritional deficit.
Pregnancy Toxemia and Ketosis:
Nutritionally-related metabolic diseases occuring at the end of
pregnancy and early during lactation. An improper level of nutrition is
the cause. As the dam draws upon her own body's reserves and her tissues
begin to starve, deadly ketones are produced. Oral administration of
high-energy products such as propylene glycol, molasses, or Karo syrup
given orally are necessary.
Abortions and Vaginal Discharges:
Red, brown, or very foul-smelling discharges are not normal and may
indicate early termination of pregnancy. Examples of conditions causing
abortions include interruption of the fetal blood supply when injured,
poor nutrition (insufficient energy), stress (moving, changing feed,
illness), abortion diseases, toxicity (ingestion of poisonous plants or
other substances), surgery, malformation of the fetus during
development, and labor-inducing drugs (dexamethasone). The usual drug of
choice is oxytetracycline 200 mg/ml (LA 200 or generic equivalent).
Hypocalcemia:
Commonly but improperly called "milk fever," hypocalcemia is an
imbalance of calcium occuring just prior to kidding. The first
recognizable physical symptom is usually cold and dragging rear legs.
This nutritionally based illness involves hormonal changes that occur in
the mobilization of calcium when the doe begins to produce milk.
Calcium-rich feeds/hays need to be cut back during the last 30 days of
gestation to prevent excess calcium from being deposited in her bones.
The dam's body needs to be releasing calcium already stored in her bones
for use in milk production. Oral administration of CMPK or MFO solution
are recommended.
Prolapses.
Prolapses of the vagina or the rectum can occur in a doe heavy with
kids. Purse-string stitches and prolapse retainers may help. Prolapses
recurring in multiple pregnancies means that the doe should be culled.
Cloudburst Pregnancy:
False pregnancy, pseudo-pregnancy, more specifically
hydrometra.Everything about a cloudburst pregnancy is normal except that
no kid was formed and a "cloudburst" of liquid comes out of the dam's
body at delivery. Infectious diseases like toxoplasmosis and border
disease may be the cause, as may certain plant materials that contain
phytoestrogens. A more common cause is the chemical alteration of estrus
through artificial induction into heat of does by producers who use
gonadotrophin-releasing hormones.
Mastitis:
The infected udder becomes swollen, hard, and hot from bacteria
entering through the teats. The milk, if any, is stringy, bloody, and
unuseable. Cleanliness of pens and feeding areas is critical. Because
the udder is an interwoven mass of fibrous tissue that is walled off
from the rest of the doe's body, injectable antibiotics cannot get to
the source of the infection. Because mastitis organisms can become
systemic and infect the doe's entire body, a broad-spectrum antibiotic
like prescription Nuflor is recommended. Cai-Pan Peppermint Oil Cream
applied externally to the udder can provide relief from discomfort to
the doe. In some breeds mastitis may occur in certain genetic lines.
Mastitis is usually chronic and therefore a *cull* factor in a meat-goat
herd.
Congested Udder:
Unlike mastitis, congested udder is readily treatable by applying hot
compresses to the udder until the over-filled tight udder softens enough
to get useable milk out.
Retained Placenta: Placental
tissue (afterbirth) should be expelled by the doe's body within 12 to
24 hours after parturition. Retained placenta can be caused by abortion
diseases such as toxoplasmosis or chlamydiosis or can be the result of
selenium deficiency in the doe's diet. Tall fescue grass or hay can be
the culprit. A prescription oxytocin injection may be needed if the
placenta has not passed within the normal timeframe. Do not pull the
placental tissue out, even if it is dragging behind the doe; doing this
can kill her. After a difficult birth, the uterus should be flushed with
a solution of Nolvasan or Chlorhexidine antibacterials to prevent
infection (metritis).
Metritis: Infection of the uterus that can occur with retained placenta or dead kids inside the dam.
No Milk.
If the doe has been a good milk producer previously, then the problem
is either mastitis or nutritional. Feeding tall fescue grass or hay can
cause poor milk production. A non-mastitic freshened doe who is not
producing enough milk should be fed a diet high in legume hay (alfalfa
or peanut hay) and extra grain rations. Occasionally an injection of
dexamethasone can bring a doe into milk. In some breeds, certain genetic
lines are poor milk producers.
After
any abnormal or difficult kidding, the producer should glove up and
manually go inside the doe to check for undelivered live or dead kids.
Be careful not to disturb the tissues attached to the inside of the
doe's uterus. Pregnancy in goats is accompanied by great risks,
occurring outside under a wide variety of dangerous conditions and
usually occurs unassisted. It is remarkable that more pregnancy-related
deaths do not occur. There are many things that producers can do
themselves to assist their goats but there are times when vet help is
essential.
Important! Please Read This Notice!
All
information provided in these articles is based either on personal
experience or information provided by others whose treatments and
practices have been discussed fully with a vet for accuracy and
effectiveness before passing them on to readers.
In
all cases, it is your responsibility to obtain veterinary services and
advice before using any of the information provided in these articles.
Suzanne Gasparotto is not a veterinarian.Neither tennesseemeatgoats.com
nor any of the contributors to this website will be held responsible for
the use of any information contained herein.
Uncountable Benefits of Goat's Milk
Posted by Unknown in Dairy Products, Goat, New Zealand, Raw Milk on Friday, 25 January 2013
John Maslin
Phil and Bryanne Weber aren't given to blasphemy, but they swear by goat's milk.
They
have a lifestyle block on Mosston Rd and milk a herd of 50 goats twice
daily. While the family takes what it needs, the bulk of the raw milk is
fed to calves.
Now
they are watching with interest the next move from the Ministry of
Agriculture and Forestry (MAF), which is seeking the public's views on
whether to continue farm-gate sales of raw milk.
Current
regulations let farmers and people like the Webers sell a daily maximum
of 5 litres of raw milk per person from their farm gate.
"The
idea of being able to sell from our gate has real appeal as long as the
Ministry doesn't put to many regulations in our way," Mr Weber said.
But the Webers want to educate the public about raw goat's milk and its benefits.
"The
interest in getting the milk is there but a lot don't understand its
values," Mrs Weber said. "It's far superior to cows' milk and is great
for people who have all sorts of allergies."
With
that many goats, the family has never had to buy milk from the
supermarket and, having tasted store-bought milk, she said she could
never drink it.
The Weber farm is a hobby farm, so they were not reliant on the milk as their staple income.
Their
family of seven sons and a daughter have all been brought up drinking
the raw goat's milk and their parents say they are so healthy, the
doctors don't even know them.
"Their
teeth are perfect. While Phil and I have got a mouthful of fillings,
the children have hardly a filling among them," Mrs Weber said.
Mr
Weber can attest to the values of the milk, too, because as a child he
suffered from severe eczema: "I scratched myself constantly, and the
doctor told my mum to get me on to goat's milk. She bought a goat and
once I started drinking its milk everything came right. So when our
family came along, we decided to have a goat and the herd's just grown."
Goat's milk is known to have less fat, less lactose, fewer allergens, different proteins and more minerals than cow's milk.
"There
has been a recent study done by scientists at Massey University which
looked into the dangers of consuming raw cows' milk. That study showed
there was very little risk because of today's hygiene standards in
milking sheds and the general health status of farm animals," Mrs Weber
said.
GATE SALES
MAF
called for submissions on whether to continue farm-gate sales of raw
milk and these have now closed. Current regulations let farmers sell a
daily maximum of 5 litres of raw milk per person from their farm gate.
The three options proposed were:
to maintain the present legal position
to make some amendments to the conditions of sale and retain the requirement for a risk management programme (RMP)
to
make some amendments to conditions of sale, and exempt farmers from an
RMP for farm-gate sales but still require them to meet some animal
health and hygiene requirements and keep records of sales (this is MAF's
preferred option).
Goat, Sheep Farmers To Benefit From 4-Year Improvement Project
Posted by Unknown in Goat, Sheep, Trinidad and Tobago
Christopher Serju, Gleaner Writer
Goat
and sheep farmers in Jamaica and their counterparts in Trinidad and
Tobago are set to benefit from a recently launched four-year project
aimed at improving the production, productivity and quality of meat, as
well as the availability of breeding stock in both countries.
Funded
by the Common Fund for Commodities (CFC), the project which is being
implemented by the Caribbean Agricultural Research and Development
Institute (CARDI), the long-term objective is to enhance the income and
food security of small-ruminant farmers and meat processors, in the
process reducing the dependency on food imports.
 |
| This three-year-old Alpine ram seen at the Sam Motta Demonstration and Training Centre in Manchester |
During
a recent field trip, which included stops at a Ministry of Agriculture
facility in Hounslow, St Elizabeth, Sam Motta Training and Demonstration
Centre in Manchester and Bodles Research Centre, St Catherine,
stakeholders from Trinidad and Tobago got an opportunity to see the
conditions under which the animals would be reared, slaughtered and the
meat processed. They also got a chance to view some of the animals and
equipment to be utilised in the Diversification of the Caribbean
Livestock Sector through the Production of Small Ruminants project. The
trip included visits to a number of farms, including one in Clarendon
that will provide breeding stock for the programme which will also
include more integrated information and database systems.
Most
of the activities will be executed at Hounslow where the holding,
breeding and multiplication of stock to be distributed, training,
demonstration and attachment will take place. Operated by CARDI, the Sam
Motta Demonstration and Training Centre provides pure-bred and
cross-bred milk and goat-breeding stock for farmers who operate mainly
on mined-out bauxite lands. With a recently constructed goat dairy in
place, it will also serve as a pilot demonstration site. It also has an
integrated crops/livestock production system.
Demonstration Unit
At
Bodles, the visitors got a close-up look at the abattoir which is being
rehabilitated and equipped to handle processing of sheep and goat. The
facility will also act as a training and demonstration unit to be used
for training goat and sheep farmers.
This
first-hand take on the Jamaica operations allowed the visitors to
compare the many issues involved in rearing small ruminants in both
countries, with the president of the Trinidad and Tobago Goat and Sheep
Society (TTGSS), John Borely, identifying praedial larceny as a major
challenge for farmers in the twin-island republic.
"So
in order for farmers to really make money off small ruminants they have
to buy in at a larger scale. It means investing in housing, fencing,
all sorts of costly improvements, and they have to intensify operations
to protect animals. In order to do that, you need to have animals that
biologically are able to grow at a certain rate to justify your
investment," he shared with AgroGleaner.
He
explained: "So while the consumer in the Caribbean traditionally
prefers goat, for the farmer it is easier to make a profit off sheep
because sheep biologically grow faster. You can have a sheep ready to
market in six to eight months, (while) a goat will take 8-10 to get to
the same weight. So sheep have been the choice of the producer while
goat has traditionally been the choice of the consumer."
Describing
sheep as a more versatile meat than chevron (goat meat), Borely
explained that it has a greater potential for cooking in a variety of
ways.
"The
only way people eat goat is curried because it is a fat-less meat. It's
a very lean meat and in order to have it cooked and taste well you have
to marinate it. You have to slow cook, you have to cook it in oil to
get that kind of taste coming out. But sheep you can broil, grille,
barbecue, you can even curry, but it's a more versatile meat.
"The
carcass, also because it fills out more than goat, gives rounder rumps,
you can do more fancy cuts, loin cuts, leg cuts for the hotel and
tourist trade, people who want those kinds of grilled meats and so."
In
order to maximise the potential of the sheep market, the association
set up a branch to buy animals from farmers at higher prices than
before. The animals are then passed through a proper abattoir and into
the hands of a master butcher who "fabricates" the carcass into all
sorts of high-value cuts.
"It's
a fantastic success," he admitted. We started out with maybe one or two
animals per week and now we are up to 20 animals per week. We started
slowly but, once a supermarket (Super Quality Supermarket) bought into
it, they created a whole section with probably the best meat shop in the
region."
Borely
is hopeful that in addition to the technical information that will be
integral in areas such as dairy production, farmers will also get to
share best practices.
christopher.serju@gleanerjm.com
Full Caption
This
three-year-old Alpine ram seen at the Sam Motta Demonstration and
Training Centre in Manchester is a fine specimen of the animals which
will be used to upgrade the local goat stock in keeping with the aims of
a four-year project to be executed in Jamaica and Trinidad and Tobago
over the next four years. The Caribbean Agricultural Research and
Development Institute is the executing agency for the project which will
be financed by the Common Fund for Commodities. - PHOTOs BY CHRISTOPHER
SERJU
Prized Black Bengal Goats of Bangladesh
Posted by Unknown in Bangladesh, Breeding, FAO and UN, Goat, Zz_Wordpress on Monday, 10 September 2012
(IAEA) Among the world´s poorest countries, Bangladesh is home to one of the richest treasures - prized black bengal goats. The dwarf-size animals are the source of meat, milk, and leather for families - and a big part of the national economy. But changing patterns of land use are threatening the animals´ future.
"Our fallow lands for grazing goats are reducing day by day," says Dr. M. O. Faruque of the country´s Department of Animal Breeding & Genetics at Bangladesh Agricultural University. "It´s because of our growing human population and the need to plant cereal crops."
 |
| Black bengal goats are being studied by Bangladesh scientists participating in an FAO/IAEA research programme in Asia. |
Research supported by the IAEA and Food and Agriculture Organization (FAO) is helping Bangadesh plan and protect the goats´ future. Working with other countries in the Asian region, scientists are looking to learn more about black bengal goats and other livetock. A specific aim is to build up the capacity of national agricultural research systems to conduct research in livestock genetics and breeding using modern methods of molecular science.
"The goat is perhaps the most misunderstood and neglected, but nevertheless important species of livestock in the Third World countries," notes Prof. Md. Ruhul Amin, a colleague at the university. "They play an important role in our country's economy."
Bangladesh scientists are working with other experts to help goat herders and farmers adapt to the changing environment. About 80% of the country´s people live in the countryside, and raising goats and other livestock is a key part of their livelihood.
"Goats have typically been raised as scavengers, but now the traditional rearing system in Bangladesh is under threat," says Dr. Faruque. New approaches to rearing and managing the herds are needed, he says. One government priority is to train tens of thousands of farmers on better ways to raise black bengal goats. Results of the FAO/IAEA research programme are contributing to scientific knowledge about animal health and reproduction underpinning such steps.
No one knows exactly how many goats graze in Bangladesh - some estimates run as high as 30 million. Together they provide about 30 thousand tons of meat and 20 million square feet of hides and skins, besides milk and other products families depend upon.
"Meat and skin obtained from the Black Bengal are of excellent quality and fetch high prices, even in the local market," says Prof. Ruhul Amin.
The FAO/IAEA-supported research, launched in 2004 to run over two phases, is analyzing more that 100 sheep and goat breeds by applying nuclear and molecular tools for DNA analysis. Together, the breeds represent the most important livestock species in the Asian region, numbering nearly one billion animals.
Riding herd on goats
Posted by Unknown in Cheese, Cheese Making, Dairy, Dairy Products, Goat, Success Stories, USA
Leslie Cooperband, a Boston native who holds a Ph.D. in soil science, had a secret passion.
And it didn't have anything to do with soil.
She wanted to be a cheesemaker.
 |
| Wes Jarrell pulls down a brance of a maple tree so the goats can get the leaves. |
After Cooperband and her husband, Wes Jarrell, bought a home and farmland in rural Champaign, they said, "Let's do goats," Cooperband recalled.
About a year and a half after deciding to go ahead with the project – buying the goats, modifying a barn according to state regulations, installing a milk parlor and commercial facility for making the cheese and being certified Grade A by the USDA – they are now selling the soft cheese to area restaurants and direct to consumers at Urbana's Market on the Square.
"A lot of people told me I was crazy to do this," said Cooperband on a recent morning while adding sea salt to a batch of fresh cheese.
But she's taken with the goats and they are obviously crazy about her and Jarrell.
After they stepped outside into the yard to say hello to the goats, the does ran over, pushing their heads up for a rub behind the ears or a scratch under their chins. Jarrell and Cooperband were happy to oblige.
"I love goats. They're so friendly," Cooperband said. When Jarrell pulled down a branch from a Norway maple tree, the goats zoomed over to him, standing on their hind legs to get at the leaves.
East Central Illinois – all of Illinois for that matter – is not exactly a hub for dairy goat operations, let alone cheesemaking.
Most people in the state who own dairy goats have them for their own use or for shows, said Saybrook resident Richard Hudson, secretary and treasurer of the Illinois Dairy Goat Association.
The larger commercial operations tend to be in dairy states like Wisconsin and California.
But there are a growing number of goats around.
According to the most recent Census of Agriculture in 2002, Illinois had 425 farms with dairy goats for a total of 5,685 goats in the state. That's up from 369 farms and 3,728 dairy goats in 1997.
And Illinois is not the only state where the goat population seems to be increasing. From 1997 to 2002, the inventory of dairy goats in the entire U.S. increased from 190,000 to 290,000, also according to the Census of Agriculture.
That increase may be due to rising demand for goat's milk and cheese and the growing movement to buy locally produced food.
Or it may also be because the government is now able to find the farms with goats and the records are more accurate, said Penny Gioja, who raises dairy goats with her family near Bondville.
The Giojas have been raising goats for 10 years and got into the whole thing because they wanted a fresh supply of milk for their family to drink, Gioja said. They have about 10 goats in the winter and 30 in the spring. When the Giojas sell their milk, it is directly off the farm to customers, rather than at farmers' markets or elsewhere.
Goat's milk is white and high in butter fat, plus it contains vitamin B-6, A, potassium, niacin and other minerals. Many people who are allergic to cow's milk can drink goat's milk, Cooperband said.
"It's much easier to digest and if you properly cool and preserve goat's milk, it's delicious," Hudson said.
Goat's milk is naturally homogenized so you can't make butter and cream as easily as from cow's milk, Gioja said.
But you can, and the Giojas have, made soft and hard cheese, yogurt, ice cream and kefir (a creamy drink) out of it.
"There are a lot of uses for the milk," Gioja said.
Cooperband and Jarrell have 22 dairy goats, including one male, a buck. Eventually they would like to add more goats.
A goat's lactation cycle is between 275 and 300 days, from around March to late November or early December.
During those months, Cooperband and Jarrell begin each day by milking the goats at 6:30 a.m. They milk six at a time and the whole process takes an hour.
"They're usually waiting and while you're with the first batch, the next batch is poking their heads around the corner waiting for their turn," Cooperband said.
The next milking is at 6 p.m.
"I like the routine of milking. It's a time when you see how they're doing. I like it more than I thought I would," Cooperband said.
After they milk the goats, the milk is transferred to a holding tank, where it is chilled and stored for three to five days. The milk is then pumped via pipeline to another room where it is sent to a tank and pasteurized.
"The system was set up so there's no exposure to air and potential for contamination," Jarrell said.
About 21 to 22 gallons of milk will make 40 pounds of cheese.
After pasteurization, they will scoop out the cheese, measure the acidity and place the cheese into muslin cheese cloths. Then they put the cheese in plastic shopping carts where they drain up to 12 hours.
Afterward, they take out the cheese and add sea salt. After the salt is mixed in, Cooperband tastes the cheese.
"That's where the art comes in," Jarrell said.
Some of the cheese is mixed with herbs de Provence (thyme, rosemary and other herbs). Other cheese is placed into French molds and covered with parchment.
In between raising the goats and making cheese, Jarrell and Cooperband also have planted about 350 fruit trees and 800 berry bushes. They plan to transition the land to organic.
And in between those activities, both work at the University of Illinois. Jarrell, also a soil scientist, is head of the Department of Natural Resources and Environmental Sciences in the College of Agricultural, Consumer and Environmental Sciences. Cooperband is a UI Extension specialist in sustainable agriculture.
Christine Des Garennes
Boer Influence on the Meat Goat Industry - Fad or Future?
Posted by Unknown in Cattle and Livestock, Goat, Goat Farming, Meat, Meat Animal on Sunday, 9 September 2012
By: "Dr. Rick Machen"
(Goat World) Boer goats are being released from a New Zealand quarantine station. After consuming their airline tickets, some have boarded a jet bound for the United States of America...and the meat goat industry hasn't been the same since! Never before in the history of domestic meat goat production has an event created so much excitement and enthusiasm. People which, heretofore would have never been associated with goats, now consider meat goats a viable enterprise. Longtime goat breeders are excited about this new genetic material and its potential to radically change the meatgoat industry. Who are these new kids on the block, where did they originate and what role(s) can they play in the U.S. meat goat production industry?
The Boer Goat
Boer goats were developed in South Africa and can be classified into five different types: Ordinary, Long-haired, Polled, Indigenous and Improved or Ennobled. The first four types are of little or no interest to American goat breeders. South African breeders organized the Improved Boer Goat registry in July, 1959 and have concentrated on improving this goat which is of great interest to U.S. producers.
Trade sanctions and the fear of such diseases as hoof and mouth, scrapie and heartwater have prohibited importation of goats directly from South Africa. Goats were taken from South Africa to Zimbabwe and subsequently placed in quarantine in New Zealand in the mid-1980's. Many of the goats in the U.S. have come from the New Zealand quarantine. A small group of South African origin has been imported into Texas. A protocol is now in place to bring embryos from South Africa into Canada, place them in reciepient females and then bring the recipient females into the U.S. Relative to the diversity of our domestic goats, the Boer genetic base currently in the U.S. is narrow yet rapidly broadening.
Once confined to South Africa, Boer goats are now also found in Zimbabwe, New Zealand, Australia, Germany, Canada, Mexico, the United Kingdom and the Middle East.
Boer goats range in color from solid red to almost completely white. The most preferred and widely recognized color pattern is a white body with dark cherry red neck and head with a blaze face. The ears are long and pendulous. Both sexes are horned. Horn size and mass exhibited by the males are much less than traditionally found on Angora or Spanish goats.
South African breeders have emphasized muscling and structural correctness in their selection programs. As a result, the Boer goat is a thicker, meatier animal than our domestic goats. Frame size is moderate; not as large as many of the dairy breeds (i.e. Nubian, Saanen). Mature bucks can weigh in excess of 300 pounds while the largest does will exceed 200 pounds. Birth weights range from 6-15 pounds and preweaning average daily gain can exceed 0.5 pounds. Does are recognized for excellent udder conformation.
Boer Contributions
It should be mentioned here that all goats (Angora, Spanish, cashmere and the dairy breeds) qualify as meat goats. The Boer goat can contribute several pieces to the development of an improved meatgoat. Possible contributions include: Muscle/Body mass - This may be the single most significant contribution. As previously mentioned, the Boer is moderate in frame size but heavier muscled, wider through the chest, deeper sided and more correct on its feet and legs compared to most domestic goats. An increase in muscling will be reflected in higher dressing percentages, higher lean to bone ratios and a more attractive product in the meat case. Improvements in muscling and carcass conformation could result in additional fabrication and retail marketing strategies for goat meat. Growth rate can also be increased with Boer genetics. Data collected on Boer-sired kids born in early 1994 include preweaning growth rates in excess of 0.5 pound per day and 100 day weaning weights as high as 80 pounds. This potential for rapid growth will be an important consideration in an accelerated kidding program. Milking/Mothering Ability - Does are recognized for their excellent udder conformation. The females have strong mothering instincts and, when provided adequate nutrition, easily produce enough milk to raise twins or triplets. Browsers - Results of South African research indicates that Boers preferred a diet that consisted of 85% browse and 15% grass. Apparently, they will function well as a biological method of brush management. Long breeding season - Estrus activity appears to be much the same as Spanish goats or the dairy breeds; a broader window of opportunity than offered by the Angora female. If an accelerated kidding program (three crops in two years) is desirable, this attribute will certainly prove beneficial. Prolific - Data from South Africa and New Zealand indicates that, provided adequate nutrition, Boer females are capable of weaning 180-200% kid crops. Males and females can be sexually competent at 6 and 8 months of age, respectively. Good temperament - Boer goats appear to be very comfortable with human interaction. This could be due to their management in South Africa but also appears to have a genetic component. Embryo transfer kids born in this country to Angora or Spanish recipient dams are very docile and often seek out human attention. If goat production occurs under more intensive conditions, this temperament will prove advantageous.
Feeding and Management
Little scientific information is available concerning the nutrient requirements or digestive physiology of the Boer goat. However, several observations warrant inclusion in this discussion.
Boer goats like to eat and they are good at it. Unlike most Spanish and Angora goats, Boers seem to be much less "picky" in their eating habits. Halfblood kids also seem to exhibit similar eating behavior. If these habits are real and heritable, the Boer could make a feedlot phase in goat production more feasible. Previous feedlot efforts have been largely unsuccessful because of unsettled dispositions and poor feed consumption. The feedlot phase mentioned here is aimed at growth and weight gain more than fattening. Including a feedlot option in goat production could assist in managing the seasonality of goat marketings.
Judging by their appearance, Boer goats appear to have greater rumen capacity (gut fill) than other domestic goats. The increased spring of rib, greater depth of body and a paunch protruding on both sides of the abdomen point toward greater digestive tract capacity. Under range conditions, greater rumen capacity allows for consumption of larger quantities of poor quality roughages. Greater forage consumption relates to improved performance. South African data comparing Boer goats to sheep indicates they selected a lower quality diet (higher in crude fiber).
Bloat and acidosis have never presented a real problem for goat feeders because domestic goats seem to have effective intake regulation mechanisms. However, cases of acidosis have been observed in Texas Boer goats offered an excessive amount of feed. Higher crude fiber contents (>16%) should be considered when feeding goats in confinement, especially under self-fed conditions. Several feed mills have also elevated the coccidiostat levels in goat feeds to combat a potential coccidiosis problem.
Goat meat is particularly appealing to the diet-health conscious population because of its high lean to fat ratio. Boer goats appear to be "easy keepers"; capacity for subcutaneous and abdominal fat deposition appears to be greater than Spanish or Angora goats. While abdominal fat deposition represents efficient energy storage by the range animal, large quantities of internal fat adversely effect the dressing percentage of slaughter animals. In addition, excessive body condition can be detrimental to the reproductive performance of the doe.
Fad or Future
Fad is defined by Webster as "a custom, amusement, or the like, followed for a time with exaggerated zeal; a craze". Boer goats are the latest craze and the exaggerated zeal associated with them has been reflected by market prices. Numerous individuals have brought in excess of $50,000 at public auctions. The craze and zeal which became apparent with the first New Zealand auction in January of 1993 continue today. The question on the mind of every interested party is, "How long will the craze continue?"
No doubt, price has kept many commercial goat producers out of the market. However, prices have softened significantly and are currently more compatible with commercial meat goat producers' cash flow. As ac\vailability continues to increase, prices for the premier breeding stock should stabilize in the $2000-3000 per head range.
Performance and carcass information on crossbred and percentage Boer goats indicates that, in fact, the Boer does have the genetic predisposition to increase growth rate and feed efficiency. Carcass merit is enhanced in Boer-sired offspring. Similar information on the purebreds will follow when collection of such becomes economically feasible. As value of the purebreds comes more in line with meatgoat prices, the influence of the Boer on the Meat Goat industry will expand rapidly.
Improved carcass characteristics, greater growth potential, improved appetite, enhanced mothering abilities, docility, long breeding seasons, biological brush management - all are pieces of the puzzle entitled Meatgoat Production and Management.
According to the definition, Boer goats are a fad. However, they appear to be a fad with a future.
Florida Goat Production Conference, Gainsville, Jaune 14, 1997
Goats to give Spider Silk
Posted by Unknown in Goat, Milk, Research and Technology, Silk, Zz_Wordpress
by Will Knight
Spider silk has been grown from genetically modified cells for the first time. The research company behind the feat believes it opens the way for the manufacture of super-strong, light and biodegradable materials within a few years.
Nexia, based in Canada, is also breeding goats that have been genetically modified with spider genes and hopes that their milk will be a plentiful source of the proteins required for spider silk. Nexia says that the modified goats have bred females that are now pregnant themselves, but will not reveal whether these are producing milk or whether it contains the necessary proteins.
In the current research, cells were taken from the mammary glands of dairy cows and genetically modified with spider genes to produce the proteins used to make spider silk. The proteins were then stretched and spun from an aqueous solution into fine silk fibres.
"We're not perfectly mimicking nature, but this shows a major breakthrough that no-one has been able to achieve before," says Jeff Turner, president of Nexia.
David Knight, a research zoologist at Oxford University, says that the new research is impressive: "It is the first time that they have got a pure protein that is soluble, despite being so hydrophobic."
However, he points out that the synthetic silk generated by Nexia was too stretchy to be turned into a practical material. "It extends too much to be used for anything," he says.
Stronger than steel
Knight also suggests that, in order to create a spider silk as good as the natural silk, it may be necessary to combine two different proteins that are used by spiders. A spinning method that better simulates the spider's may also be necessary, he says.
Nexia's "biopolymer" also had only 30 percent of the strength of natural spider silk, but the company believes that this can be increased by refining the spinning process.
Spider silk is one of the strongest and most flexible materials in the natural world, five times stronger than steel by weight. It would be ideal for bullet-proof clothing, biodegradable fishing nets and medical materials, such as sutures. But spiders are too aggressive to be farmed and previous efforts to grow the silk from bacterial cultures have failed.
Nexia bred two male goats modified with spider genes in January 2000. These have since bred with normal goats and transferred the spider silk gene to female offspring, which are now pregnant.
The approach is believed to be promising because the epithelial cells found in goats' mammary glands and those in spider's silk glands produce similar types of complex, water-soluble proteins. It may be possible to mass-produce spider silk in this way within a matter of years, according to Turner.
The work was performed with the help of the US Natick Soldier Center in Massachusetts.
Journal reference: Science (vol 295, p 472)
