Mulberry improved feed quality significantly. Nearly 34 percent higher milk yield was recorded when mulberry was provided once a day. Crude protein content in leaves varies from as low as 15% to 28% depending on the variety, age of the leaves and growing conditions. In general, crude protein values can be considered similar to most legume forages.

Fibre fractions are low in mulberry leaves compared to other foliages. A striking feature of mulberry leaves is the mineral content, with ash values up to 25%. Typical calcium contents are around 1.8-2.4% and phosphorus 0.14-0.24%. Espinoza et al. (1999) found potassium values of 1.90-2.87% in leaves and 1.33-1.53% in young stems, and magnesium contents of 0.47-0.63% for leaves and 0.26-0.35% for young stems. Preferred type variety of mullberry is the MORUS NIGRA.

Goats of any breed or crossbreed are eventually slaughtered for human consumption. With the exception of the South African Boer goat imported via New Zealand in early 1993, there are no true meat goats breeds in the U.S. However, there are few breeds that stand out as more specialized for meat production. These are the Spanish, Myotonic, Nubian and Pygmy goats.

A clear indication that the meat goat industry is expanding is shown by the 13% increase in the number of goats sold through NC auction markets, from 27,874 in 1995 to 31,503 in 1996. Few crossbred animals having Boer genetics have yet been sold for meat. However, this is going to change in the near future because many producers have purchased purebred or ½ blood Boer bucks in 1996 due to the dramatic decrease in price of those animals. Boer genetics are finally becoming affordable and higher quality carcasses will soon be seen on the market.

Boer

The Boer goat of South Africa owes its name to the Dutch word “boer” meaning farm . The origin of Boer goats its vague and probably rooted in indigenous goats kept by Hottentot and migrating Bantu tribes, with a possible infusion of Indian and European bloodlines. The present-day improved Boer goat emerged in the 20th century, when South African farmers started breeding for a meat type goat with good conformation, high growth rate and fertility, short white hair and red markings on the head and neck. The South African Boer Goat Breeder’s Association was founded in 1959 to establish breed standards for the emerging breed. Since 1970 the Boer goat has been incorporated into the South African National Mutton Sheep and Goat Performance and Progeny Testing Program, which makes the Boer goat the only known goat breed routinely involved in performance and progeny tests for meat production. There are approximately 5,000,000 Boer goats in Africa, of which 1,600,000 are of the improved type.

New Zealand and Australian companies have imported the Boer goat into their respective countries for improving their own meat goat industries. In April of 1993, the quarantine restrictions for the New Zealand Boer goats expired and animals became available for importation into the U.S. The Australian Boer goats will be released in October 1995. In June 1993, the North American Boer Goat Association was founded, breed standards were established and registry of animals was begun. According to New Zealand researchers, the plane of nutrition plays a greater role than the light/dark cycle for Boer goats to breed out of season.

Male Female
Live weight (lbs) Avg Max Avg Max
Yearlings 100 180 80 135
Adults 250 290 140 200

Spanish

The Spanish goat came originally from Spain via Mexico to the USA. It is now a meat type goat found primarily on or around the Edwards Plateau of Central Texas. The Spanish goat has the ability to breed out of season and is an excellent range animal because of its small udder and teats. In addition, Spanish goats are usually characterized as being very hardy, able to survive and thrive under adverse agroclimatic conditions with only limited management inputs. Within the general group of “Spanish goats” there are those that are purely Spanish, whereas others represent an amalgam of all genotypes introduced to the area. There have been obvious infusions of dairy and Angora blood in many Spanish herds but no organized attempt has ever been made to use them for milk or mohair production. The term “wood” (Florida), “brush” or “briar” (North Carolina, South Carolina), “hill” (Virginia), and “scrub” (Midwest Pennsylvania) goat tends to be used in the Southeast and elsewhere. Until recently, these goats were kept mainly for clearing brush and other undesirable plant species from pasture lands. In recent years, the escalating demand for goat meat and the expanding interest in cashmere production have focused attention on the Spanish goat. Current estimates of the Spanish goat population is around 500,000 heads. Several Spanish goat producers in Texas have been intensively selecting for increased meat production for the past several years. From information obtained from these producers, these “selected” Spanish goats appear to greatly outperform the ordinary Spanish goat used primarily for pasture maintenance.

Myotonic

The Myotonic goat has several aliases including “Tennessee Stiff-Leg”, “Tennessee Wooden-leg”, “Nervous Goat”, “Fall-Down Goat” and “Fainting Goat”. The Myotonic goat is a very meaty and muscular animal. This goat breeds out of season, and in many herds it is usual for does to kid twice a year. Number of kids vary from single to four. The Myotonic goat suffers from a recessive trait called myotonia. When frightened, it experiences extreme muscle stiffness causing extension of hind limbs and neck. In this startled state, if unbalanced, the animal will topple over like a statue or will stand immobile until the attack, usually lasting only 10-20 seconds, passes. According to a Texas neurologist, this type of involuntary isometric muscle contraction could build a more tender muscle than a muscle developed by strenuous use. Little known about the earliest history of this breed except that in the early 1880’s a man appeared in Marshall County, Tennessee with a cow, three does and a buck of a unique strain. These four goats suffered from myotonic spells and were purchased by a Dr. Mayberry who propagated the breed. The population of Myotonic goats is informally estimated to be around 3,000 to 5,000 heads, with herds found primarily in Tennessee and Texas.

Nubian

The Nubian goat, also called Anglo-Nubian, is considered a dual- purpose goat breed used for milk and meat production. This breed was developed in England and is a composite of dairy goat breeds from India, Europe and Africa. Brought into the USA at the beginning of this century, the Nubian has become the most popular US dairy goat breed, with over 100,000 registered breeding stock.

Pygmy

The Pygmy is a dwarf, heavily muscled and short legged goat from Nigeria in West Africa. The Pygmy found its way to the Caribbean and North America as a by-product of the slave trade in the 18th century. In West Africa, the Pygmy is used almost exclusively for meat production. The pygmy is well adapted to humid climates, it usually breeds all year and twinning is frequent. In the USA, the Pygmy has so far been raised mainly as a pet and over 30,000 animals are currently registered with the National Pygmy Goat Association. The Piedmont Pygmy Goat club has three sanctioned shows a year, the NC Fair Pygmy Goat Show and two other shows held at the Agricultural Barn in Greensboro in spring and fall.

Kiko

The Kiko was developed over two decades of intensive selection from New Zealand feral goatstock. The Kiko is thought to be a vigorous, hardy, large frame, and early maturing animal that doesn’t need pampering.

PRODUCTION TRAITS

Four key traits to be considered for genetic improvement in goats used primarily for meat production are the following: 1) adaptability to environmental and production conditions, 2) reproductive rate, 3) gross rate and 4) carcass characteristics. Of these four production traits, only carcass characteristics are not readily measurable on the farm. With good record keeping and a set of scales, the meat goat producer can collect the information needed to measurably increase the productivity of his/her meat goat enterprise.

Adaptability

This trait is the most important of all the reproduction traits. The profitability of any meat goat enterprise may be greatly diminished if an animal’s ability to survive and reproduce is impaired by the production environment. The goat has proven to be perhaps the most adaptable of all the domesticated livestock. Indeed, the goat survives worldwide in a wide range of environmental conditions. However, when taken out of one environment and placed into another, domesticated livestock may not always realize its production potential. Therefore, we might expect Spanish goats to perform differently in the Carolinas and Virginia than they do on the arid Edwards Plateau of Texas. Similarly, Boer goats might perform differently in South African then they do in North American. In addition, different degrees of adaptability exist between breeds. For example, we might expect Spanish goats to be inherently better adapted to extensive, browsing conditions than Tennessee Stiff-leg goats.

Adaptability is a lowly heritable trait because natural selection has already reduced the genetic variability. Therefore, adaptability will respond slowly to selection.

Reproductive Rate

In animals kept primarily for meat production, reproductive rate is the single most important factor contributing to the efficiency of production. Reproductive traits of interest in meat goat enterprise would be conception rate, kidding rate, and ability to breed out of season.

In general, goats have a high reproductive rate with conception rate not being a problem. Several studies have demonstrated that although twins and triplets have no lower birth and weaning weights have slower growth rates, they produce more total weight of kid per doe per year. Therefore, prolificacy, defined as the number of kids born per doe, is an important reproduction trait. Goats that have evolved in the temperature zones of the world tend to be seasonal breeders, with females coming into estrus in the fall and anestrus occurring in late spring. This breeding pattern does not always coincide with the optimal marketing period of weaned kids. On the other hand, goats from tropical regions are non-seasonal breeders and kid all year-round. Therefore, incorporating this trait of non-seasonality into a meat goat enterprise would be advantageous.

Growth rate

Growth rate can be effectively divided into two periods: pre-weaning average daily gain and post-weaning average daily gain. A high pre-weaning average daily gain not only reflects the genetic potentiall of the growing animal, but also the mothering ability of the doe. In some production systems, kids are sold at weaning and therefore pre-weaning average daily gain is an important production trait to consider. In other production systems kids are sold as yearlings or as older animals and post-weaning average daily gain becomes an important production factor.

Carcass characteristics

Carcass characteristics of interest are dressing percentage, anatomical distribution of muscle and the ratios of lean:fat:bone. Generally, the dressing percentage of goats is around 50%. As an animal grows, the percentage of fat in the carcass tends to increase, the percentage of bone tends to decrease whereas the percentage of lean muscle stays about the same. The portions of the carcass with the largest muscle mass are the leg and shoulder. However, percentage wise, these portions tend to decrease as the animal grows.

NOTE: Portions of the material printed here was originally published in the “Meat Goat Production and Marketing Handbook”.

Caprine Arthritic Encephalitis (CAE), discovered by researchers at Washington State University over 20 years ago, is a viral infection in goats which can cause encephalitis in kids and chronic joint disease in adults.

The elusive nature of CAE complicates the goat raiser’s ability to control the disease. Goats can be infected with CAE their entire lives and never display visible symptoms. The disease is more often seen in adult goats. Encephalitic seizures usually kill infected kids quickly.

Adults with visible signs of CAE often have over-sized knobby knees that are swollen in appearance. Sitting down is painful, so they don’t wear the hair off their knees. Smooth knee pads can be an indication of CAE infection. Hard udders, sometimes without any milk at all, and fatal pneumonia are symptomatic of CAE. Progressive crippling arthritis is displayed in older adults. Caprine Arthritic Encephalitis is a retro-virus; in other words, antibodies created by the CAE-positive goat are not effective in attacking the virus. The presence of antibodies indicates infection but not immunity to the disease. AIDS in humans is also a retro-virus. While CAE is restricted to goats (caprines), other ruminants have their own species’ versions of retro-viruses. Unlike Caseous Lymphadinitis (CL), another infectious disease found in some goats, CAE is not contagious to human beings.

Researchers at Washington State University found that 80% of the dairy goats which they tested carried the virus, while a smaller percentage displayed clinical (visible) symptoms of the disease. However, CAE is not unique to dairy goats, although it has been most commonly associated with dairy breeds in the past. With the appearance of the Boer goat into the United States and the cross-breeding frenzy which has occurred as breeders try to create an improved slaughter animal, CAE is showing up in many breeds in which it had not previously been found to exist.

The most direct infection route is from mother to kid through infected colostrum, body fluids, and milk. In order to maintain CAE-free herds, dairy-goat breeders often take kids from the dam at the moment of birth . . . never allowing her to touch them . . . and bottle-raise the kids on either pasteurized milk or milk replacer. The virus is directly connected to the production of white blood cells, so any body secretions which contain these cells are potential sources of infection for other members of the herd.

All tests currently available evaluate antibodies. Since not all CAE-infected goats have produced antibodies, “false negatives” are possible. A goat infected with CAE but who has not produced antibodies will test negative but still can shed the virus and infect other goats. If the goat has produced antibodies, it has the virus, will test positive, and will shed it to other herd members.

Complicating the matter even more, it is also possible to have negative kids out of a positive dam. Further, a dam who has given birth to twins can produce one offspring which tests positive and another that tests negative. . . out of the same litter. Kids under six months of age are extremely difficult to test accurately for CAE, so most laboratories recommend waiting until the offspring are eight months to one year old.

CAE testing is done on blood samples drawn from suspect goats either by a veterinarian or by the goat producer. Some laboratories, such as Pan American Veterinary Laboratories in Austin, Texas (1-800-856-9655), provide collection tubes for about $1.00US each and accept ice-packed shipments of blood vials for analysis. CAE tests cost about $5.00 US per blood sample, and the results are normally available in seven to ten days. The same blood sample can also be tested for other caprine diseases, like CL and Johne’s Disease, for a few additional dollars. Eight to ten cc’s of blood per animal is adequate for testing. Washington Animal Disease Diagnostic Laboratory (WADDL) is another reputable facility for testing. WADDL can be reached at Post Office Box 2037, Pullman, Washington 99165-2037 USA.

Several types of CAE tests exist and have varying degrees of accuracy. The ELISA test is generally recognized as the most reliable, displaying a sensitivity to CAE of up to 95.2%; the AGID test has produced results as low as 56%. These figures may be misleading, as many variables can affect the percentage results.

Since many meat goats will be slaughtered young and humans are not at risk, why should meat-goat producers be concerned about having CAE in their herd? There are three very good reasons for maintaining a disease-free herd:

The long-term health of the herd directly affects sales and, therefore, profits. CAE-infected does produce up to 25% less milk than non-infected dams . . . assuming that they have milk at all. In production meat-goat herds, multiple births are desired, so milk production is important in raising marketable kids. Just as mastitis is not a desired condition, so is CAE. Less milk = smaller kids = reduced profit. Producers of breeding stock must offer disease-free herd sires and dams. Buyers will not pay top dollar for infected animals and will often require testing of animals prior to purchasing them. If the producer is shipping out-of-state or out-of-the-country, it is highly likely that these tests are required by animal health regulations. CAE is incurable at this time.

When buying animals to add to your herd, routinely quarantine them for a minimum of two weeks before putting them with your other goats, not just for CAE-testing purposes but also to evaluate them for shipping fever, soremouth, pinkeye, and a host of other illnesses to which goats are susceptible. Increased interest in goats world-wide, and particularly in the United States, means that lots of goats are being shipped every day. Producers who do not quarantine new purchases are asking for problems. Keeping a “closed herd” in an expansive market is difficult, so follow these minimal precautions.

Producers running hundreds or thousands of head obviously cannot afford individual testing. So be alert for knobby knees, and perform random testing annually and before kidding.

Goats can carry CAE their entire lives and never show an outward sign of it. These silently-infected animals can test negative for the antibody until stress or some other factor activates it. Don’t let this incurable disease catch you off guard. Follow these simple, inexpensive steps to keep CAE out of your herd , and the entire meat-goat industry will benefit.

by Suzanne Gasparotto, first published in Goat Rancher Magazine

There’s a lot of hoopla surrounding meat goats. The South African Boer goat has almost single-handedly transformed the “lowly” meat goat industry into a force to be reckoned with. It’s now fashionable to raise goats, especially if they have red heads.

There has been a large increase in the number of goats being raised for meat, especially in the Southeast; though, it is difficult to document since agricultural statistical services don’t even have a separate category for meat goats. USDA statistics list dairy and fiber goats, but meat goats fall into their “other” category. Where I live, goats easily outnumber sheep and I’m sure that’s the case in many other locations. Meat goat shows are popping up at many of our county and state fairs. Sheep judges are being asked to place meat goat classes.

Like lamb, the demand for goat meat outpaces the domestic supply. Population demographics have changed and the majority of immigrants now coming to the U.S. have a preference for sheep and goat meat in their diets. Of course, also like lamb, imports are only too eager to fill the gap. In fact, goat producers face even more difficult challenges from imports than sheep people. Goat meat imports are incredibly cheap; often the only cost another country has is rounding up its feral goats. Meat purveyors in my area can purchased whole goat carcasses or cut -up goat meat for less than $2 per pound. Goat producers are not organized enough to get trade relief like the sheep industry. Moreover, while the lamb industry can play the “quality” card – American lamb is generally thought to be the best in the world – “a goat is a goat is a goat.” Thus far, taste panel tests have not shown a preference for goat meat from superior genetics, such as the Boer.

Strong demand also does not denote a strong market. The infrastructure is lacking in the goat business. The middlemen are the ones making most of the money. There is no grading system for live goats or goat carcasses. USDA is currently working to remedy this situation. Meat goats are generally not weighed at livestock auctions. The lack of weights and uniform standards makes it difficult for producers to follow the markets and know where the best place and/or when the best time is to sell their goats.

ASI admitted goat producers into its membership about a year ago. I think the Maryland Sheep Breeders should do the same; in fact, recruit them. I’m sure some sheep people are asking themselves if they should raise meat goats, either as a companion enterprise to sheep or as 4-H projects. Many rural persons who would have previously opted to raise sheep or cattle are giving meat goats serious consideration.

Raising meat goats is quite similar to raising sheep for meat. An enterprise budget would reveal approximately the same profit (or loss) potential. The same resources are required, the same amount of labor is needed. But there are some differences between the animals that you should know before getting started.

Some facts and (personal) observations about goats:

• Goats demand more attention than sheep. They are friendlier and probably make better pets.
• Goats do not like to get wet and will seek shelter in the rain.
• Goats like to climb and jump and require higher fences and gates in confinement areas.
• Goats prefer to browse. They will get on their hind legs to eat.
• Goats do not herd or flow through handling equipment as well as sheep.
• Goats can be contained in properly constructed high-tensile, electric fences.
• Male goats have an offensive odor, especially during the mating season.
• Male goats are very aggressive and can be difficult to manage.
• Goats are seasonal breeders, just like sheep.
• Female goats have a longer estrus cycle than ewes, a 21-day average.
• Female goats have a slightly longer gestation period than ewes.
• Female goats show more visible signs of heat (estrus).
• Goats are easier to artificially breed than sheep, due to a less complicated cervix.
• Goats tend to be more prolific than sheep and generally give birth to more twins and triplets.
• Goats seem to be more susceptible to parasites in grazing situations.
• Young goats seem to be more susceptible to coccidiosis.
• The demand for goat meat is almost entirely ethnic or religiously based.
• Moslems prefer sheep meat for their major holidays and eat goat meat on much more of a year-round basis.
• There is a strong demand for mature male goats for meat, mostly from Caribbean Islanders.
• Hispanics prefer to eat young goat, which they call “cabrito.”
• Goat carcasses look very similar to sheep carcasses when they are hanging on the rail.
• Goat kids are sold at lighter weights than market lambs.
• Meat goat kids bring a higher price per pound than lambs.
• Goats deposit less fat externally and more fat internally (around the organs) than sheep.
• Intact males are preferred to castrates in the market place.
• Goats are just as susceptible to predators as other livestock.
• Goats do not grow as fast as sheep or utilize feed as efficiently.
• Goats are picky eaters and do more sorting of feed ingredients.
• Unlike sheep, goats seem to tolerate copper in their diets and can be fed supplements containing copper, including broiler litter.
• Most goats (both sexes) are naturally horned. Natural polledness is associated with an intersex condition in goats.

This article appeared in the December 2000 issue of the American Sheep Industry News.

Separate pens should be provided for lactating and dry does, kids, growers and bucks. Buck pens should be visible to breeding does yet far enough to avoid transfer of the typical goat smell especially to lactating does when milk is to be sold.

CONSTRUCTING GOAT BARNS

- Build the goat barn near or within the forage and food crops farm. This will save time and hauling manure out to the farm and carrying in forage for the goats.

- Construct the goat barn using available local materials like bamboos for flooring, siding and cogon or runo for roofing.

- The goat barn to be constructed shall be provided with floor space of about 2.0-2.5 square meters area per goat using local materials like bamboos. The size of the barn will depend on the number of goats to be raised.

- Fixtures to be made are feed trough, grass rack, water trough, while the divisions to be made are kids’ separation pen, storeroom, and milking room.

The barn should be surrounded by calliandra, ipil-ipil, katurai, kakawate, gumamela and other species for goat feeds.

Have pens cleared daily and washed at least three times a week. Disinfect at least twice a month. Accumulated feces and urine provide a good breeding ground for disease-causing microorganisms. Provide a lagoon or pit to store waste for at least a month before spreading to the pasture. Use as fertilizer for orchards or vegetable garden.

Train personnel to observe sanitary procedures. Provide separate pens for diseased animals.

Limit visitors coming into the farm, including other animals. Quarantine newly arrived stock for at least a month before mixing with the main breeding stock.

Fencing

Nine-eye hog wire is the cheapest and most effective fencing available locally. Posts must be staked every 2 meters. Goats are fond of pounding their feet and scraping their bodies on the fences so it must be sturdily built. Barbwire fencing requires a minimum of four strands so it becomes more costly besides making goats prone to wounds.

Space Requirement for Goats:

Ventilation is important as majority of pneumonia cases can be traced to excessively warm and humid interior and sudden changes in temperature. Allow 0.5 – 1 ft. clearance between floor to wall and wall to beam to create an adequate circulation and to lower draft. Maintain an interior temperature of 28 to 30oC. Above 30oC temperature, ruminants are inhibited from eating.

Lighting may also be provided in the barns during the night. Goats consume up to 30% of the day’s intake during the night when light is provided.

Pasturing

A well developed / improved pasture can carry up to 15 heads of goat per hectare. When a combined grazing confinement method is observed, provide a developed 3 hectare per 50 head. A pasture that can be divided into 9 paddocks will be desirable. Separate pasture paddocks should be provided for the dry doe, buck kids and growers. Pasturing during the cool times of the day is commonly done.

Source: www. da.gov.ph (bureau of animal industry, dept. of agriculture)