Goat Care

Diseases

Raising meat goats and Boer goats presents a variety of goat care and goat health issues and specific goat diseases that must be avoided, or controlled. The following are the primary ones to consider. All goat herders must be constantly vigilant for signs of disease and subsequent economic losses.
Some diseases can be transmitted to humans from animals. Most of these can be prevented by good hygiene and are mainly caused by not taking sufficient care when handling carcases or of handling placenta and foetuses. A good reference document for most goat diseases is the "Australian Goat Notes" published by the Australian Cashmere Growers Association.

Some typical signs that one of your goats may not be well are as follows:

1. Look for goats that are well away from the main herd, and possibly not eating, or having an abnormal body posture, such as a head hanging down, as these should be suspect. Goats separate only for illness or kidding

2. Always observe faeces, if the droppings are clumping together, or goat is scouring (diarrhea) or the droppings are very hard, then something may be wrong.

3. Always look at the herd for goats that lag behind or have problems keeping up with the herd.

4. Observe the goats’ feet and legs for signs of swelling.

5. Look for sudden or inexplicable weight loss in animals.

6. Look for signs of swelling underneath the chin, which might indicate internal parasites, or lack of specific Vitamins or minerals (e.g. iodine).

7. Look for any abnormal gait that could be staggering, limping or abnormal walking.

8. Look for any dull and rough coats that may indicate underlying disease or deficiencies.

9. Look for abnormal discharges such as blood, mucus and pus from the mouth, eyes, ears or vulva, or any other part of the goat’s body.

Internal Parasites

There are a number of stomach and intestinal worms that affect goats and include:

• Barbers pole worm
  
• Black scour worm
  
• Brown stomach wormTape worm
  
• Liver fluke
• Stomach fluke
• Small lung worm
  

• Nodule worm

• Thin necked intestinal worm

Worms can be classified into three main types which correspond to the mechanism they use to cause ill health. They are:

• Blood sucking

• Damage to the gut lining

• Migration through tissue

There are two major methods for controlling worms

• Chemical – the use of drenches
  
  

• External Parasites

· There are a number of external parasites which can impact on goat health and production. One of the most common of these are lice. There are two types of lice affecting goats. The “blue” or sucking lice that feed on the blood of the animal and four “red” species or biting lice that feed on the surface tissue and scurf.

· The sucking lice will cross infect both goats and sheep. The biting lice are breed specific.

DRENCHING

Developing a Drenching Program

Drenches (anthelminics) are only one part of what MUST be an integrated approach to worm control on any farm. Factors such as drench resistance, worm monitoring and grazing management are also necessary.

Many farmers run goats as well as sheep on their properties, often with the assumption that the two species can be handled in the same way. The use of any product not specifically registered for goats can only be done following the approval of a veterinarian.

There are few drenches recommended for goats and the use of sheep drenches which are not registered for Goats will impact on your National Vendor Declaration (NVD) when selling your animals and should only be used under Veterinary supervision. The most recent release of the specific goat drench – Caprimec by Virbac Animal Health, ensures now that there is a highly effective drench specifically for goats.

Goats tend to become stressed more easily than sheep, particularly goats which have had minimal handling. This is particularly evident when pushing goats into a drenching race. The animals can become very stressed and can suffocate each other.

A goat with worms is not a productive goat, weight loss, scours and death can occur in affected animals.

An effective drenching program leads to healthier goats, less worms on pastures to be passed onto another animals, drenches remain effective for longer and there is a reduced risk of resistance.

Effective Drenching

Only use the correct dose as detailed on the instruction for use sheet on the drench container. DO NOT guess the weight of an animal as under drenching can lead to drench resistance. Draft goats into different groups by weight allowing approximately a range of 10kg in the groups i.e 20-30kg, 31-40 kg etc.

Use a standard sheep drench gun. Place the tip of the gun over the tongue. Goats vocalize when being handled which increases the risk to the drench entering their lungs rather than down the oesophagus.

Drench Resistance / Faecal Egg Counts

As part of an effective drenching program, testing that your drench is effective is essential and will reduce the risk of drench resistance.

The process known as faecal egg count (FEC) will help you determine your parasite burden and the effectiveness of your drench. FEC can be done by yourself or once you have collected the sample sent as a Veterinary Laboratory for a result.

Goat Digestive Physiology

Goats, like cattle and sheep are ruminants, which basically means they have a four chambered stomach. The four chambers are the rumen (approximately 30% of the stomach mass), the reticulum, the omasum and the abomasum (approximately 70% of the stomach mass).

The digestive process starts with taking food into their mouths. The food is ground, chewed and mixed with saliva in the mouth. The "cud" enters the oesophagus and with muscular movement pushed down to the rumen. The microbes in the rumen break down the food from there it passes to the omasum where water and volatile fatty acids are absorbed. From there it passes to the abdomen where the “cud” (food) is digested by hydrochloric acid, as it does in humans.

From the abomasum, the end products move through the small intestine and then the large intestine where they are excreted as dung.

What's the difference between a FULLBREED and PUREBREED and FULLBLOOD goat?

Technically, only the terms PURE BREED and CROSS BREED are used in animal breeding. However, recently the term FULLBLOOD is introduced by BOER goat breeders. Technically, the term PURE BREED refers to the product of two individuals belonging to the same breed. However, BOER breeders currently use the term PURE BREED to goats with more than 87.5% BOER blood.

The term FULL BLOOD refers to a pure breed (primarily Boer) with ancestors of South African origin.

The term IMPROVED (used primarily for Boer goats) refer to individuals with 50-87.5% Boer blood. Please note that this group of animals when used as breeders is likely to produce offsprings of wide variability in both performance and physical characteristics.

CROSS BREED - product of mating between two individuals belonging to different breeds.

by the Boer Goat Breeders Association of

Australia as:

• Full blood Boer goats Registered with certificates confirming that both males and females are

descended from registered animals imported from Africa.

• Pure bred Boer goats

Progeny of registered males or females joined to fifth cross goats or more.

Cannot be fullblood.

• Cross bred Boer goats. Expressed as percentage full blood

Boer as follows:

- F1 = First cross = 50% Boer blood

- F2 = Second cross =75% Boer blood

- F3 = Third cross = 87.5% Boer blood

- F4 = Fourth cross = 93.75% Boer blood

- F5 = Fifth cross = 96.875% Boer blood

F1 males or females usually have horns that sweep backwards and at

least 50% of any specific group will be totally white.

Some animals will show black or brown body colour on a white background.

As purity increases, the male offspring will move towards a Boer red headed

look that should be prominent by the third of fourth cross.

A Boer doe demonstrating typical markings Boer characteristics include large mature

weights, high growth rates and high fertility. Does can be joined from about

200 days of age and reach maturity at about 20 to 24 months.

What is the difference between a goat and sheep ??

Separating the sheep from the goats

• Taxonomy
While sheep and goats have many similarities, their taxonomy (scientific clasification) eventually diverges. Each is a distinct species and genus. Sheep (Ovis Aries) have 54 chromosomes, while goats (Capra Hircus) have 60. While sheep and goats will occasionally mate, fertile sheep-goat hybrids are rare. Hybrids made in the laboratory are called chimeras.

• Look at their tails
The easist way to tell the difference between a sheep and goat is to look at their tails. A goat's tail goes up (unless it is sick, frightened, or in distress). Sheep tails hang down and are often docked (shortened) for health and sanitary reasons.

• Foraging behavior
The biggest difference between sheep and goats is their foraging behavior and diet selection. Goats are natural browsers, preferring to eat leaves, twigs, vines, and shrubs. They are very agile and will stand on their hind legs to reach vegetation. Sheep are grazers, preferring to eat short, tender grasses and clover. Their dietary preference is forbs (broadleaf weeds) and they like to graze close to the soil surface. Goats like to eat the tops of plants.

• Behavior
There are many behavior differences between sheep and goats. Goats are naturally curious and independent, while sheep tend to be more distant and aloof. Sheep have a stronger flocking instinct and become very agitated if they are separated from the rest of the flock.

Goats will seek shelter more readilty than sheep. Neither likes to get their feet wet and both prefer upland grazing to lowland.

In a fight, a ram will back up and charge to butt heads. A goat will rear up on his hind legs and come down forceably to butt heads. This fighting behavior favors the ram.

• Physical differences
Sheep and goats have many physical differences. Most goats have hair coats that do not require shearing or combing. Most sheep grow wool and need to be sheared annually. Lamb tails are usually docked (shortened) whereas goat tails are not.

Sheep have an upper lip that is divided by a distinct philtrum (groove). The goat does not.
Male goats have glands beneath their tail. Sheep have face or tear glands beneath their eyes and foot or scent glands between the toes. Male goats develop a distinct odor as they grow in sextual maturity. The odor is very strong during the rut (mating season). Sexually mature rams have much less of an odor.

• Horns
Most goats naturally have horns. Some goats have beards. Many breeds of sheep are naturally hornless (polled). Some sheep have manes. Goat horns are more narrow, upright, and less curved than sheep horns. Sheep tend to curl their horns in loops on the sides of their heads.

Sheep and goat production

• Reproduction
The estrus cycle of the ewe averages 17 days; 21 days for the doe. Goats are much easier to artificially inseminate (breed) than sheep. Sheep have a complicated cervix which makes passage of an insemination rod very difficult. Sheep show few visible signs of estrus (heat) as compared to goats. Male goats have an offensive odor during the mating season; rams do not.

Though it varies by breed, goats tend to be less seasonal and more prolific than sheep.

• Nutrition
Sheep and goats have similar nutrient requirements, though goats have slighter higher maintenance requirements, as they are usually a smaller animal (by weight). Sheep tend to grow much faster than goats, no matter what the diet is. They convert feed more efficiently. Grain-feeding is less likely to be profitable in goat production.

With the exception of hair sheep, sheep and goats fatten very differently. Goats deposit fat around their internal organs before depositing external fat. Sheep deposit external fat before depositing internal fat. Finn sheep and some of the hair breeds deposit fat around their organs similar to goats.

Sheep have a narrow tolerance for excess copper in their diet, though toxic levels depend upon the availability of other minerals (Molybednum and Sulfur) in the diet. It is recommended that sheep be fed grain and mineral mixes that have been specifically formulated for sheep, as products formulated for other livestock or generic livestock feeds will likely have added copper.

It can also be risky to graze sheep on pastures that have been fertilized with poultry or hog manure. It is not advisable to use copper as a deworming agent. Goats have require more copper in their diet than sheep and are not as sensitive to copper toxicity. When co-mingled, sheep products should be fed.

• Diseases
Sheep and goats are generally susceptible to the same diseases, including scrapie, which is transmitted via infected placenta to genetically-susceptible animals. Sheep and goats are infected by the same internal parasites (worms), though coccidia are species-specific.

Goats tend to be more susceptible to worms than sheep, due to their origins and natural browsing behavior. Goats metabolize anthelmintics quicker and require higher doses of the drugs. The clostridial vaccines also seem to be less effective in goats. Fewer drugs are FDA-approved for use in goats.

OPP (ovine progressive pneumonia) and CAE (caprine arthritic encephalitis), are similar diseases, caused by a slow virus like HIV, that affect sheep and goats, respectively. The primary mode of transmission is through the colostrum. Cross infection is possible.

• There is no disease similar to "floppy kid syndrome" in lambs.

• Social dominance
Due to their more aggressive behavior, goats will usually dominate sheep, especially if the goats have horns. However, when young bucks and rams are maintained together, rams will dominate because the ram will preemptively strike the buck in the abdomen while the buck is still in the act of rearing up.

What Good For Goat Milk

Article by Julie Phillips

Goat and cow’s milk are nutritionally similar, though definitely not equal. The main difference is that goat's milk has smaller fat globules. This helps to lessen the strain on a child's immature digestive system. Consequently, goat’s milk may reduce the possibility of allergies, asthma and other ailments. Children who are allergic to cows milk often thrive on goat's milk.

Goat’s milk also has a closer protein composition to human milk. This also helps to explain the low allergy rate. Beta caseins are found in both human and goat’s milk. These have a softer curd and easier digestibility than the alfa caseins that are so prevalent in cow's milk. Goat's milk also does not contain Agglutamin. This is the reason fat globules do not cluster, assisting digestion. On average, goats milk contains more calcium, vitamin B6, vitamin A, potassium, niacin, chloride, copper, phosphorous, manganese and selenium. It is slightly lower in folic acid (1), has less arginine and less sulphur-containing amino acids (particularly methionine) but more glycine than cow's milk (2). Goats also are more finicky eaters than cows – meaning they eat a more varied diet, usually richer in minerals. While switching from cow’s milk to goat’s milk, it is recommended you mix a littleof the cow’s milk with the goats milk to help adjust to the new taste.

Goat's milk enriches intestinal flora and can be used to relieve constipation. Cow's milk conversely may result in constipation in children with a sensitive digestion. Laura Morales from the Even Star Goat Dairy in Lowood (near Toowoomba) says that Goat’s milk is also considered to be less phlegm producing.

If the milk is pasteurised, boiling it will assist in the digestion. Pasteurisation partially dismantles the protein structure. This makes the milk more difficult to digest. Boiling the milk finishes the process and decreases the chance of allergic reaction (1).

Ideally however, purchase 'raw' or unpasteurised milk. This has many advantages. Goat's milk is one of the best sources of dietary fluorine, nearly ten times higher than cow's milk. Fluorine helps build immunity and strengthen teeth and bones. Fluorine is depleted during the cooking process so is only present in unpasteurised milk. The chemical "fluoride" does not have the same healing properties (3) and is best avoided wherever possible.

Pasteurisation also destroys the beneficial bacteria that assist in digestion. These can only be replaced by culturing the milk and is why yoghurt is easier to digest than milk. The proteins are pre-digested by the bacterial action of the souring process.

If goat's milk is not available (or the taste is disagreeable), one ways to increase the digestibility of the milk from the cow is to soften the curds by adding gelatin. This will bring it closer to resembling the soft curds of Goat’s milk and mother's milk . Adding gelatin also emulsifies fat and by stabilising the casein (protein), improves the digestibility of the fat, which would otherwise be carried down with the casein in a lump mass. Vomiting, upper respiratory infections, constipation and diarrhea may also be reduced by the addition of gelatin (9). Use one teaspoon per four cups of milk. Prepare the gelatin as per the usual instructions by dissolving it in half a cup of water (or more). Mix with the milk and drink or refrigerate.

In Ayurveda (Indian medicine), fresh cow’s milk is thought to be excellent for those with a strong digestion who want to increase their weight. They believe it is a sattvic food, meaning that it can help develop Spiritual awareness. On the other hand, they also believe that homogenization makes the fat in the milk nearly indigestible and causes toxic residues (ama) to form in the body (5).

Homogenisation allows the enzyme xanthine oxidase to penetrate the intestinal wall, move into the lymphatic system and then to enter the bloodstream, instead of being excreted as would normally occur. When this enzyme enters the heart and arteries, it scratches and corrodes the membranes, creating primary lesions or scar tissue. The body then releases cholesterol into the bloodstream in an attempt to lay protective fatty material on the scarred areas. This can result in clogging the arteries (5) (1). Homogenisation also makes the fat and cholesterol more susceptible to rancidity and oxidation (7) and creates trans fats in the milk - these are rigid molecules that are so altered that the body doesn't recognise them as natural. (8) Fortunately goat's milk is never homogenised - another plus for it.

In summary, the deciding factors are - does cow's milk agree with the person consuming it? If not, try goat's milk , if this still doesn't agree, life will be no poorer without dairy. If dairy does agree, ensure a quality product is consumed - ideally organic and non-homogenised. The best dairy products of all, are non-pasteurised! More on this in the next issue.

(1) Echo Mountain dairy - information obtained through the University of Delaware and Texas (2) Proc. Soc. Exp. Biol med (1962): M. Lee, M.Rohitkumar & S. Lucia. (3) Diet and Nutrition: R Ballentine. (4) Healing with Whole Foods: Paul Pitchford (5) Prakruti: RSvoboda (6) Homogenized!: N. Sampsidis (7) Nourishing Traditions: Sally Fallon (8) Eat Fat, Lose Weight, The Right Fats: Ann Louise Gittleman (9) Gelatine in Nutrition and Medicine: N.R. Gotthoffer.

Dairy goats

Dairy goat breeds

• Anglo Nubian

The Anglo Nubian is an all-purpose goat, useful for meat, milk and hide production. Whilst they do not have the length of lactation or the quantity of milk produced by the Swiss breeds, the milk has a much higher butterfat content and the goat will breed out of season. This makes them a useful and desirable goat for many tropical countries wishing to upgrade local goat stock. They were introduced to Australia in 1954.

• Sanaan

Saanen does are typically long lactating and high producing dairy goats with placid temperaments. An Australian Saanen held the world record for milk production for many years. These values contribute to the popularity and success of the breed in Australian commercial dairies.
Saanen is now the most common goat breed in Australia.

• British Alpine

The British Alpine is a tall, rangy, highly active breed suited to open grazing and noted as a good milk producer, with better than average butterfat and solids-not-fat. The breed displays good winter milking with an extended lactation period.

• Toggenburg

The Toggenburg goat originated in Obertoggenburg, Switzerland, where the purity of the breed was strictly regulated. It is credited with being the oldest known dairy breed of goat and was imported into Australia from Great Britain between 1947 and 1953.
The breed has become popular in Australia with both small farm operations and commercial dairies because of its excellent milk production.

• The Australian Brown

Australian Brown breed was developed in Australia over the 1990's and recognised as a breed as recently as 2006. These goats are of a consistent type, tall and rangy with good dairy conformation and are known for long lactation and ease of milking.

• The Australian Melaan

The Australian Melaan is a black goat breed developed in Australia and particulary well suited to the diverse and highly variable local production conditions. The breed, recognised in 2000, is considered hardy, disease resistant and highly productive with an intelligent and placid nature.
Fibre goats in Australia
Australian goats produce both mohair and cashmere.


• Mohair

Angora goats produce mohair; a very long (120- 150mm), lustrous and resilient luxury fibre which is blended with other natural or synthetic fibres to give texture and luster to the finished fabric. Angoras are shorn every six months.
The Angora goat was named after the region in Turkey from which it originated and was introduced into Australia from France in the early 1830s. Numbers of Angora’s have expanded since the 1970s, with the Australian feral goat being used as a base breeding source.
Australian breeders have invested heavily in purchasing the best Angora genetics available, mainly from South Africa and Texas, and crossing it with the Australian Angora. Through this method breeders have been able to select a new type of Angora that is admirably suited to the Australian environment.
The Australian mohair industry was in decline with production falling from 1 million kgs in the late 1980’s to 250 000kg in 2005. The industry is now recovering due to a period of improved fibre and meat prices.

• Cashmere


Cashmere is produced by Cashmere goats and is recognized as one of the world’s premium fibres, being luxuriously soft, warm and light. It varies in colour from brown to light grey to white and its diameter ranges between 11 and 20 microns.
Goats carrying the downy cashmere undercoat arrived with the First Fleet but lost their identity over the years, with many becoming wild. Cashmere goats in Australia have been bred from these wild or feral goats to produce the Australian Cashmere goat.
Fleeces from these goats contain coarse guard hair, which has no commercial value, and a fine downy undercoat called cashmere. While the feral goat may only yield 50gms of cashmere per year, purebred Cashmere goats will yield up to 300gms per year.
The cashmere industry is small and very price sensitive with current levels of domestic production at around 10 – 12 tonne (including hair) per year. Global demand for cashmere exceeds supply which presents opportunities for the industry to develop.

Goat Or Cow's Milk Does It Really Make A Difference?

Goat and cow’s milk are nutritionally similar, though definitely not equal. The main difference is that goat's milk has smaller fat globules. This helps to lessen the strain on a child's immature digestive system. Consequently, goat’s milk may reduce the possibility of allergies, asthma and other ailments. Children who are allergic to cows milk often thrive on goat's milk.

Goat’s milk also has a closer protein composition to human milk. This also helps to explain the low allergy rate. Beta caseins are found in both human and goat’s milk. These have a softer curd and easier digestibility than the alfa caseins that are so prevalent in cow's milk. Goat's milk also does not contain Agglutamin. This is the reason fat globules do not cluster, assisting digestion. On average, goats milk contains more calcium, vitamin B6, vitamin A, potassium, niacin, chloride, copper, phosphorous, manganese and selenium. It is slightly lower in folic acid (1), has less arginine and less sulphur-containing amino acids (particularly methionine) but more glycine than cow's milk (2). Goats also are more finicky eaters than cows – meaning they eat a more varied diet, usually richer in minerals. While switching from cow’s milk to goat’s milk, it is recommended you mix a littleof the cow’s milk with the goats milk to help adjust to the new taste.

Goat's milk enriches intestinal flora and can be used to relieve constipation. Cow's milk conversely may result in constipation in children with a sensitive digestion. Laura Morales from the Even Star Goat Dairy in Lowood (near Toowoomba) says that Goat’s milk is also considered to be less phlegm producing.

If the milk is pasteurised, boiling it will assist in the digestion. Pasteurisation partially dismantles the protein structure. This makes the milk more difficult to digest. Boiling the milk finishes the process and decreases the chance of allergic reaction (1).

Ideally however, purchase 'raw' or unpasteurised milk. This has many advantages. Goat's milk is one of the best sources of dietary fluorine, nearly ten times higher than cow's milk. Fluorine helps build immunity and strengthen teeth and bones. Fluorine is depleted during the cooking process so is only present in unpasteurised milk. The chemical "fluoride" does not have the same healing properties (3) and is best avoided wherever possible.

Pasteurisation also destroys the beneficial bacteria that assist in digestion. These can only be replaced by culturing the milk and is why yoghurt is easier to digest than milk. The proteins are pre-digested by the bacterial action of the souring process.

If goat's milk is not available (or the taste is disagreeable), one ways to increase the digestibility of the milk from the cow is to soften the curds by adding gelatin. This will bring it closer to resembling the soft curds of Goat’s milk and mother's milk . Adding gelatin also emulsifies fat and by stabilising the casein (protein), improves the digestibility of the fat, which would otherwise be carried down with the casein in a lump mass. Vomiting, upper respiratory infections, constipation and diarrhea may also be reduced by the addition of gelatin (9). Use one teaspoon per four cups of milk. Prepare the gelatin as per the usual instructions by dissolving it in half a cup of water (or more). Mix with the milk and drink or refrigerate.

In Ayurveda (Indian medicine), fresh cow’s milk is thought to be excellent for those with a strong digestion who want to increase their weight. They believe it is a sattvic food, meaning that it can help develop Spiritual awareness. On the other hand, they also believe that homogenisation makes the fat in the milk nearly indigestible and causes toxic residues (ama) to form in the body (5).

Homogenisation allows the enzyme xanthine oxidase to penetrate the intestinal wall, move into the lymphatic system and then to enter the bloodstream, instead of being excreted as would normally occur. When this enzyme enters the heart and arteries, it scratches and corrodes the membranes, creating primary lesions or scar tissue. The body then releases cholesterol into the bloodstream in an attempt to lay protective fatty material on the scarred areas. This can result in clogging the arteries (5) (1). Homogenisation also makes the fat and cholesterol more susceptible to rancidity and oxidation (7) and creates trans fats in the milk - these are rigid molecules that are so altered that the body doesn't recognise them as natural. (8) Fortunately goat's milk is never homogenised - another plus for it.

In summary, the deciding factors are - does cow's milk agree with the person consuming it? If not, try goat's milk , if this still doesn't agree, life will be no poorer without dairy. If dairy does agree, ensure a quality product is consumed - ideally organic and non-homogenised. The best dairy products of all, are non-pasteurised! More on this in the next issue.

SPECIAL OFFER GOAT IMPORT FROM AUSTRALIA

G'day Alhamdulillah the demand and promote the health now 'once again' / I / we are in aussie and we offer you 'price well prepared 'for the breed goat imported from Australia which is always a place in the hearts of fans of goat specialy for Malaysia breeder. Do not hesitate to the price certainty, order, or anything even just sms us (best if halo halo)! Ignore the value of the aussie currency is still increasing our prices remain affordable to the breeder and fans.

We have prepared a short list price for shipment last Nov-Dec (ex-KLIA):

Boer Breed:
1) Boer buck Fullblood Register (> 55kg) RM2, 500
2) Stud buck Boer Fullblood (> 55kg) RM3, 500
3) Fullblood Does Registed (> 35kg) RM2, 100 Ready stock
4) Buck Kalahari Registed (> 50kg) RM2, 500
5) Does Registed Kalahari (> 30kg) 2.200 Unregisted (30kg) 1.200 Ready stock
6) Female Purebreed (> 30kg) RM1, 200 Ready stock 4) Female F4/F5 (25 ~ 30kg) RM1, 050 7) Female F3/F4 (25 ~ 30kg) RM950
8) Female F1/F2 (25 ~ 30kg) RM700

Breed Dairy (DEBOOMM RATES):

1) Buck- Saanen, Toggenburg, British Alpine and Anglo Nubian. Fullblood Register (> 50kg) RM2, 500 )
2)Doe Saanen, Toggenburg, British Alpine & Nubian Agnlo. Fullblood Register (28 ~ 35kg) of RM2, 300
- For female non-dairy goats Register / cross price below RM 1,500

Slaughter (slaughter non-price)
1) Weather Boer (Averaging 35kg) RM480
2) Feral (averaging 35kg) RM460


Contact Us : AZIZAN 016 7406141
email : pbramunia8@gmail.com

MINERALS AND GOATS

While there are standards for Goat intake of energy and protein foods which are mainly useful for beginners these should serve only as a rough check for the experienced goat keeper. Problems which arise from Goat mineral needs afflict all manner of Goats and you, the experienced goat keeper and constitutes the principal difficulty of managing high yielding herds.
The Goat being a small ruminant works at a higher metabolic rate hence naturally with greater ‘wear and tear’ and therefore requires more mineral supplements and maintenance. The workings of the digestive tract involves the use and loss of large quantities of minerals in the digestive juices.
The Goat has an outstanding mineral requirement because it has a small body with high metabolic rate with a digestive system occupying one third of their body and producing milk richer than cow’s milk and greater in volume than sheep. Feeding which may seem adequate for other farm stock is most probably deficient for the goat.
Many of us think we know enough after some experience and reading and thus coming up with our idea of what a balance mineral supplement should be. Such commercial mixtures usually serve a purpose at a cost way out of proportion to the value of our Goat. Since it is designed to meet the requirements of cattle under orthodox systems of mineral management, that particular mixture will not be balanced for your Goat. Even commercial mixtures for the Goat may supposedly be balanced but it may just be not that for the individual goat as it depends on its feeding and expected yield, meat or milk. However it must be clearly understood that an excess of minerals becomes a heavy strain of your Goat’s kidneys which is largely responsible for getting rid of any surplus. An excess of any one mineral is liable to make another non-available. A chronic excess of many minerals deranges the workings of the vital processes.
Calcium and Phosphorus are the principal components of the goat skeleton and are essential for the chemistry in a variety of vital functions. Calcium for example is concerned with blood clotting and in the control of the metabolic rate and in nervous control. Phosphorus is needed for the release of muscular energy, for the digestion of oils, fats and for body cell making whether for growth, replacement or reproduction.
Calcium and Phosphorus are deposited in the bone together. If the need for either is needed by the body and the present diet cannot provide for it then both are released from the bones. These two minerals are always associated yet they are opposed in the effect on the body’s chemistry.
When there is a Calcium deficiency in the blood the goat will tend to overdo it. It will eat well, yield well and be very excitable. Then all of a sudden it will collapse. Phosphorus deficiency may take other forms but is always accompanied by a rather dull and apathetic attitude towards life.
In simple terms think of Calcium as the brake and Phosphorus as the accelerator. In those capacities they act on the thyroid gland which controls the metabolic rate and the rate of which Calcium and Phosphorus is withdrawn from the skeleton to serve the needs of milk production or meat development.
Magnesium in small quantities is required in the diet where it is a needed companion and assistant to Calcium in the chemistry of the goat’s body. Some functions of Calcium cannot be performed without the presence of Magnesium. When the Magnesium content in grass falls with the seasonal changes, grass fed goats are prone to Tetany. Apart from this problem lack of Magnesium can lead to general slight ill health.
Now let’s look at Iodine. The thyroid gland which controls the metabolic rate needs a supply of Iodine which in turn is needed for the manufacture thyroxine. If the supply of Iodine is not within its requirements the thyroid gland increases in size to make most of small resources and a goitre is produced. But this is an unreliable symptom and the least important consequence of Iodine deficiency which can and will cause ill health without any or noticeable difference in the size of the thyroid gland which is located in the throat. Iodine deficiency produces symptoms which include harsh coarse dry hair, dead parchment skin, still born and often hairless kids. Coming back to the thyroid gland, the goat’s ability to assimilate vitamin A and Carotene depends on its thyroid activity. So Iodine deficiency bears in its train of consequences of vitamin A deficiency as well which means retarded growth, infertility and low resistance to infection. Compared to a cow the goat has a thyroid gland which is half as big when proportioning bodyweight. The more productive your Goat, the greater will there be a need for Iodine.
Iodine differs from all other minerals in that it is only present in very small quantities in plants and almost entirely available in soil. It is rich in soils that hold their moisture well, peats, clays and humus rich land. Lime blocks the uptake of Iodine from the soil as it suppresses the effect of thyroxine in the blood. Over limed corps should be avoided as with corps subjected to heavy applications of artificial manures.
Copper is needed by the Goat in very small quantities and is needed to aid digestion and the use of iron in the body. The symptoms of Copper deficiency is scours, a dull and staring coat and loss of pigment from the hair giving the goat a washed out appearance. If you do not have access to a mineral supplement that contains Copper you can make your own. The recipe is 1 gm. of Copper Sulphate dissolved in a litre of water to be poured over 3 kg. of Salt. Let this mixture evaporate naturally and when dry add 600 gm. of red oxide of iron. Your Goats should have free access to this.
Cobalt is needed by the Goat to provide the bacteria in its digestive tract to synthesize vitamin B12. This vitamin is the antidote to pernicious anaemia. Lack of it causes this disease and encourages acetonamia and possibly other diseases. Some internal parasites rob their hosts of this vitamin when it enters the body from the digestive tract. The proportion of Cobalt included in commercial trace elements mixtures has proved useless for deficient Goats. Dissolve 10gms of Cobalt Sulphate in 300 ml of water, wet it with 2 kg of Salt and offer to goats as free access. If your goat has anaemia as a consequence of worm infestation or acetonaemia that accompanies a low fibre diet, you can counter this by adding 10gm of the above mixture to the feed everyday for a week. You can notice a chronic deficiency of Cobalt when it is evident by a gradual loss of appetite , wasting and sensitivity to cold.
We may cater for the mineral needs of our goats in three ways, Treating the soil on which (if) we grow Goat food, selecting the species of plants we grow for goat food or by feeding a concentrate of mineral mixture.

PLANTING NAPIER GRASS

Pennisetum purpureum.

Napier grass is best suited to high rainfall areas, but it is drought-tolerant and can also grow well in drier areas. It does not grow well in waterlogged areas. It can be grown along with fodder trees along field boundaries or along contour lines or terrace risers to help control erosion. It can be intercropped with crops such as legumes and fodder trees, or as a pure stand.
The advantage of napier grass is that it propagates easily. It has a soft stem that is easy to cut. It has deep roots, so is fairly drought-resistant. The tender, young leaves and stems are very palatable for livestock and grows very fast
The disadvantage is that it is an aggressive plant that spreads through rhizomes under the ground. If it is not controlled, it can invade crop fields and become a weed. The older stems and leaves are less palatable for Goats.




Plant them angled into the ground at about 30 degrees, so two of the nodes are buried in the soil and one is above the ground. Plant more rows with a spacing of about 90 cm (3 feet) between the rows. Planting “slips” or “splits”* If you planting “slips” or “splits”, you do not have to wait a long time for the grass to grow before you can multiply it. Seedlings from the slips become established more quickly than those grown from cuttings. Cut Napier grass stems at ground level to remove all the green material. Dig up the clump of roots and shoots growing under the ground. Separate each seedling from the clump. Each seedling must have both roots and a shoot. Trim the roots to about 5 cm (2 inches) long. Plant the seedlings in small holes or a furrow. Cover the roots with soil, but leave the shoots open to the air. Planting whole stems is useful during the heavy rains, and in hilly areas where you need the grass to sprout quickly to cover the ground. Plant them along the contour to control erosion. Cut whole young stems of Napier grass, about 2 m (6 feet) long. Put the stems end-to-end in a furrow, and cover them with soil. Water immediately.Weed the Napier grass plot regularly. If any of the cuttings die, fill in the gaps with new ones. Harvest the grass when it is 90_120 cm (3_4 feet) high. Harvest the grass following a pattern. Beginning at one end of the row, cut enough grass to feed your animals for 1 day. The next day, cut the next grass along in the row. Carry on until you reach the end of the row. In this way, you will always be able to cut fodder for your livestock. Apply liquid manure by digging trenches in between the rows of grass. Pour liquid manure into the trenches If the livestock do not eat all the grass, use the remainder as mulch or compost. Cut the grass 15_25 cm (6_10 inches) above the ground. Some farmers have found it is better to cut at ground level, though this may damage the plant too much. Fill in any gaps in the rows with fresh cuttings. Don’t use older stems as planting materials, as they will not germinate well. Don’t intercrop with cereals, as the grass will compete with the crop for nutrients and light. Don’t allow animals to graze on the napier grass, as they may damage or kill the plants. Don’t allow the grass to overgrow, as it may become a weed. Don’t allow the grass to grow too high (more than 120 cm or 4 feet), as Goats will not eat the tough bits

Happy Planting!