Pure Goats Research Articles

Morpometric and molecular characterization of Surguli goat through CO1 gene in district Kohat

The present study was designed with the aim to study morphometric characterization as well as phylogeny and diversity of the local Surguli goat at their breeding tract district Kohat through mitochondrial DNA region, i.e., Cytochrome C Oxidase Subunit One (CO1) gene. Morphometric data and blood samples were collected from thirty (30) pure goats. Morphometric analysis showed that sex had significant effect (p < 0.05) on body weight, body length, hearth girth and horn length while no significant effect (p > 0.05) was observed for other characteristics. The results also indicated that age had significant effect (p < 0.05) on height at rump, ear length, horn length and tail length while no significant effect (p > 0.05) was observed for other characteristics. The phylogenetic analysis through CO1 nucleotide sequences within nucleotide range 1–767 showed nine polymorphic sites segregating into eight haplotypes. The mean intraspecific diversity and mean interspecific diversity were calculated as 0.23 and 2.36%, respectively. Phylogenetic tree revealed that Capra Ibex and native Surguli goat have common ancestors. The morphometric and molecular results obtained from the present study can be exploited as a selection tool for breeding and overall improvement.

Polymorphism of CSN1S1 (g.12164G&gt;A) and CSN2 (g.8913C&gt;A) genes in pure and cross dairy goats

Casein genes directly control milk protein of animals. CSN1S1 (αS1-Casein) and CSN2 (β-Casein) genes influence on milk protein fractions. Genetic polymorphisms of CSN1S1 gene at g.12164G&gt;A locus and CSN2 gene at g.8913C&gt;A locus were identified by PCR-RFLP technique. Animal samples were pure dairy goats providing PE (5 hds.), Saanen (8 hds.) and their crosses providing Sapera (50% Saanen, 50% PE) (51 hds.) and SaanPE (75% Saanen, 25% PE) (3 hds.) from IRIAP dairy goat station. Allele frequency, genotype frequency, heterozygosity value, and Hardy-Weinberg (H-W) equilibrium value were analyzed by Popgen32 program. CSN1S1_g.12164G&gt;A locus resulted in two alleles, i.e. G allele (192 bp, 145 bp, and 101 bp) and A allele (337 bp and 101 bp). The G allele from the highest frequenciest was successively Saanen (0.625), Sapera (0.578), PE (0.400), and SaanPE (0.333). Most dairy goats were heterozygote (Ho&gt;He) and in H-W equilibrium (q2count &lt; q2P0.05). Whereas CSN2_g.8913C&gt;A locus was monomorphic for possesing only C allele (233 bp and 162 bp), without A allele (416 bp). The existent g.12164G&gt;A SNP of the CSN1S1 gene of could be a potencial molecular selection marker of milk protein content in dairy goat.

A duplex polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk cheese

A duplex polymerase chain reaction (PCR) has been applied for the detection of both cows’ and goats’ milk in goats’ milk cheeses using primers targeting the mitochondrial 12S rRNA genes. By means of a linear normalised calibration curve between the log of the ratio of the cows’ band intensity and the sum of cows’ and goats’ intensities vs. the log of cows’ milk percentage, it was possible to quantify cheese adulteration with cows’ milk in the range of 1–60%. The duplex PCR technique allowed the detection of 0.1% of cows’ milk in goats’ milk cheese. The proposed method was successfully applied to cheeses with defined amounts of cows’ milk and to 15 of a total of 17 commercial cheese samples. The results showed the fraudulent addition of cows’ milk in three samples labelled as pure goats’ milk cheeses and the omission of goats’ milk mentioned on the label of two cheeses containing mixed milk.

Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks

Abstract Feta cheeses were made from pure sheep's milk, pure goats' milk and from mixtures containing 25, 50 or 75% of goats' milk. Chemical, organoleptic and rheological analyses of the cheeses at various stages of ripening and storage were performed. Cheeses made from pure goats' milk had a lower moisture content than those from other milks. No significant differences in the mean values of protein and salt content of the different cheeses at all stages (ages) studied were found. Cheeses from pure goats' milk had higher fat in dry matter (FDM) but a lower yield compared to cheeses from pure sheep's milk. No differences between the cheeses were found with respect to non-protein nitrogen (TCA-N). Significant differences were observed in the acid degree value (ADV); the higher the percentage of goats' milk, the higher the ADV of the cheeses. Cheeses from pure sheep's milk received, in general, higher scores for body-texture, flavour and total organoleptic quality than cheeses from other milks. At 120 days, the overall quality of cheese from goats' milk decreased slightly. Pure goats' milk cheeses, assessed by the Instron Testing Machine, were harder and less brittle than those from other milks.

A COMPARISON OF THE EFFECT OF 7% CARBON DIOXIDE WITH 93% OXYGEN, AND PURE OXYGEN, ON GOATS AND DOGS, ACUTELY ASPHYXIATED WITH CARBON MONOXIDE

A COMPARISON OF THE EFFECT OF 7% CARBON DIOXIDE WITH 93% OXYGEN, AND PURE OXYGEN, ON GOATS AND DOGS, ACUTELY ASPHYXIATED WITH CARBON MONOXIDE