Meat breed goats are raised to produce dietary meat that is not inferior in taste to veal. Thoroughbred animals are distinguished by their heavy weight and large/medium build. For rapid weight gain, no special feed additives are required. The peculiarity of goats is the consumption of large quantities of twig food. In goat farming, animals of mixed productivity are also used: meat and dairy, meat and fur.
General characteristics of meat breeds
Goats of meat breeds, unlike dairy, down and wool breeds, are larger and more massive. The body of such goats is barrel-shaped, with a small, highly raised udder. Goat meat is considered dietary: it has little fat, but it is juicy and tender, and does not have a specific taste.
The milk is fatty, up to 6%, but is rarely used as food, as it is used to fatten newborn goats. The lactation period is short. The skin is low-hairy and rough. Animals are intelligent and independent.
The most popular breeds
Meat goat breeds are valued and bred in many countries in Europe, North America, Africa, and Asia.
Boer
One of the most popular breeds, bred in South Africa in the 19th century.
Externally, the animals are distinguished by a strong physique with developed muscles, wide horns of medium length, and hanging ears. Short-haired, body color is white, neck and head are dark brown.
A newborn kid weighing 4 kilograms weighs about 40 kilograms after 3 months. Mating can be allowed at 5 months. Boer goats are friendly to other animals. They can be kept in the same room and on a pasture with other ungulates.
Problems when breeding the breed:
- insufficient lactation to feed kids;
- features of maintenance in winter.
After lambing, Boer goats briefly produce no more than 2 liters of milk per day, which is not enough for two kids.The kids are fed with cow's milk or formula.
Animals tolerate temperatures up to +5 degrees well, but begin to get sick if the air humidity exceeds 80%. In winter, the floor in the goat shed should be covered with a thick layer of sawdust so that the goats do not get cold.
Kiko
A breed bred in New Zealand in the 80s of the last century, with special qualities of meat (no fat). Animals have strong bones and developed muscles. The head is dry, with drooping ears. Goats differ from male goats in size, weight (50 versus 70/90 kilograms), as well as horns (in female goats they are much longer and thicker) and lack of a beard.
The amount of milk in females is enough to feed two/three cubs.
Greek
Greek goats have a medium-sized body on thin, high legs with strong hooves. The head is dry, elongated, on a long neck, with hanging ears. The horns are straight, parallel to the back. The fur on the hips and sides is thicker and longer.
Single color or multi-color:
- white;
- gray;
- black;
- white-gray;
- grey-black;
- white-black-gray.
The meat is high in fat, juicy and tender. During the lactation period, animals can produce 100 liters of milk, which is in great demand. The national Greek dish (cheese cheese) is prepared from it.
Animals are raised on free grazing.
Black Anatolian
The breed has a genetic relationship with Syrian breeds. Anatolian blacks are mainly bred in the mountainous regions of Turkey and the Mediterranean. The animals produce lean meat and high-quality hides with long black fur and thick undercoat. The weight of males reaches 80 kilograms, goats - up to 50 kilograms.
External characteristics of the breed:
- the average size;
- long and wide ears;
- spiral-shaped wide horns and beard in males;
- long and thick hair.
Long hair becomes tangled, dirty, and an unpleasant odor begins to emanate from animals.
Nubian
Breed of meat and dairy direction. The weight of goats can reach up to 175 kilograms (the female has 55 kilograms). Goats after re-lambing during 13 months of lactation produce from 800 to 1000 liters of milk with a fat content of up to 4.5%. Nubian goats hornless, with long hanging ears.
Nubian goats are raised only on private farms.
Basic rules for keeping and breeding
Goats need free range on a pasture or in a spacious pen. Single individuals can be left to graze on a leash, providing a secure fastening that the goat cannot chew.
Animals of any age should be provided with constant access to fresh water while grazing and indoors. The food supply of goats consists of hay, grain additives, branches, dry leaves, and bark. When grazing, goats choose their own diet. When kept in a pen and indoors, goats should receive mainly hay, with the obligatory content of alfalfa and red clover. Feeders and drinkers must be clean, otherwise the goats will not eat the feed or drink the water.
A separate, secluded place with warm bedding is provided for pregnant goats. Most domestic ungulates get cold from cold flooring. For the winter it should be covered with a layer of sawdust or straw.
Necessary nutritional supplements:
- iodized salt (often);
- containing copper (2 times a year);
- selenium (once a year);
- yogurt (once a week).
Deworming must be carried out annually.
The benefits of meat goat farming in Russia
In terms of costs for feed, care, maintenance, taking into account the profit from meat products, raising goats is more effective in comparison with other domestic animals.
