Quality Of Goat Research Articles

THE INCREASING CAPACITY CAPTURES BUSINESS OPPORTUNITIES FOR GOAT FARMERS

The livestock sector is the most important factor in supporting food security to support sustainable development in Indonesia. The livestock sector is one of the sub-sectors which is a driving force for development, especially in rural areas. Goats are livestock that are widely kept and are well known by the Indonesian people. People like to breed goats because their body size is not too big. Goat farming has an important role in Indonesian livestock as a meat producer to meet domestic needs, and also has the potential to supply the export market. Marketing of goats is very wide open, however there are several problems faced by farmers, namely, the quality of goats is influenced by the type of nutrition/fodder provided and the type of goat itself. Goat farming for rural communities is a side job, but it is mandatory, looking at the condition of the community in Toari District, Kolaka Regency, which shows that every household has at least 7 goats. By increasing the capacity to capture business opportunities for goat breeders, goat breeders can increase their income

IMPLEMENTASI PEMANTAUAN SUHU, KELEMBABAN DAN KADAR GAS AMONIA BERBASIS ANDROID PADA PETERNAKAN KAMBING SAPERA MITRA AGRO ABADI FARM

The partner of this program is a dairy goat breeder Mitra Agro Abadi Farm which is located in Barukan Village, Semarang Regency. The fundamental problem of dairy goat farmers in Barukan Village is related to continuous real time monitoring of temperature, humidity and ammonia gas levels in goat cages. Breeders still use the manual method by estimating changes in temperature and humidity and changes in ammonia gas making the goat cage susceptible to disease in goats so that it affects the production of goat milk produced. Therefore, the PKM team offers a solution to create a system that can monitor temperature, humidity and ammonia gas levels in an Android-based goat pen that can be monitored via the farmer's cellphone, then the monitoring data is sent via the internet and then provides notifications to farmers remotely in real time. via mobile phones so that farmers can provide immediate handling or action if the cage conditions are not in accordance with ideal conditions. The goal to be achieved from this activity is that the Barukan Village goat breeders are IT literate and it is easier to control the condition of the goat cages in a measurable manner. Thus, the quality of goat's milk production also increases

A comparative study among dairy goat breeds in Lumajang and Malang (East Java, Indonesia) based on milk organoleptic and milk composition

Abstract. Fatmawati M, Suwanti LT, Mufasirin, Hambarruk W, Sukesi LE, Rofiah, Novianto E, Wahyuningtyas BK. 2022. A comparative study among dairy goat breeds in Lumajang and Malang, East Java based on milk organoleptic and milk composition. Biodiversitas 23: 2899-2903. The Regencies of Lumajang and Malang have the potential for local dairy goats to support food security and food safety. In Lumajang and Malang there are a diversity of dairy goats that breed Senduro, Crossbreed Etawa, Sapera, and Menggolo. This study aimed to compare the milk quality of various breeds of dairy goats in Lumajang and Malang regencies based on organoleptic and composition tests. The total sample was 161 milk samples from Lumajang (115 dairy goats) and Malang (56 dairy goats). The organoleptic test of milk was carried out by testing the freshness, smell, taste, viscosity, and color of the milk. The milk composition test used lactoscan. The analysis consisted of the Chi-Square test for organoleptic and the Kruskal Wallis for milk composition test. The results show that the quality of goat's milk is of premium quality. The order of milk quality based on fat content is milk from Menggolo, Senduro, Etawa, and Sapera breeds. This study concluded that the breed of dairy goat influence the composition and quality of goat's milk. The milk quality of all dairy goat breeds from Lumajang and Malang was premium quality, but the Menggolo goat is the best, so it can be developed to increase local food productivity.

Impact of feeding ration supplemented with silymarin-rich extract on milk quality of goat and utilization of milk in producing functional soft-cheese

Impact of feeding ration supplemented with silymarin-rich extract on milk quality of goat and utilization of milk in producing functional soft-cheese

Investigation of the Effect of Technological Processing on the Quality of Goat's Milk Cheese

In this article, the possibility of using goat's milk in the production of cheeses is investigated and justified. In order to improve the functional and technological properties of cheeses, the influence of technological processes on the quality indicators of cheeses has been studied. Taking into account the conducted research and practical experience, it is advisable to carry out the maturation of thermized goat's milk at 65°C, followed by its pasteurization at 72-75°C. The use of partial salting of cheese in grain in an amount of 0.5-0.7 kg of table salt per 100 kg of milk increases the moisture content of the product by 2.2-2.8%, provides a more uniform salting of cheese heads and reduces the duration of salting by 1-2 days. Reducing the duration of salting, maturation in brine and carrying out brine-free storage of cheeses helps to reduce the content of sodium chloride to 4-5% versus 6-7% in control. Thus, it was found that reducing the duration of salting brine cheeses in brine 20-22% concentration to 4-5 days instead of 20-30 and carrying out without brine maturation increases the moisture content in the finished product by 2.5-3.5% and reduces the salt content by 2.0-2.5%, which intensifies the process of cheese maturation. Production modes have been optimized and the expediency of using bacterial starter culture and a preparation for brine cheeses consisting of salt-resistant strains of mesophilic lactic acid streptococci and L.casei sticks has been proved. This makes it possible to intensify microbiological and biochemical processes and accelerate the maturation of cheeses by 2 times.

Physicochemical and Microbiological Quality of Goat’s Milk Yogurt Added Red Ginger (Zingiber officinale var. Rubrum) Extract

Abstract This study aims to determine the quality of goat’s milk yogurt with red ginger extract addition. This research was conducted experimentally using a completely randomized design with the red ginger extract added (0%, 1%, 2%, 3%, 4%) with four replications. The parameters to be measured are physicochemical quality, namely acidity, pH, viscosity and density, chemical composition, fat content, protein content, water content, and microbiological tests - total lactic acid bacteria (LAB) and total plate count (TPC). The collected data were analyzed by One Way ANOVA. The results showed that the range of fat content was 6.57%-12.51%, protein content 4.78%-7.66%, water content 79.12%-82.45%, acidity 0.1-0.15, pH 3.72-3.83, viscosity 6.86-9.57 CPs, BJ 1.011- 1.035, BAL 11.23-11-85 log cfu/mL, and TPC 11.37-13.17 log cfu/mL. The addition of red ginger extracts significantly affected fat content, protein content, lactic acid content, viscosity, density, LAB and TPC content of goat’s milk yogurt. The addition of red ginger extract can increase the fat content and reduce the amount of TPC in goat’s milk yogurt.

Carcass Characteristics and Meat Quality of Kiko Crossbred Male Goats as Influenced by Feeding Phytochemical Tanning Containing Supplementations

This research assessed the effect of incorporating condensed tannin-rich pine bark (PB) and sericea lespedeza (SL) into meat goats’ diets on carcass traits, chemical composition, and meat quality of goat meat (chevon). Meat goats were supplemented with bermudagrass hay (BG-diet, control), SL, PB, or 1:1 mixture of SL and PB (SL + PB-diet), with the remainder of each diet made uCIE ap of 70% alfalfa pellets mixed with a commercial corn-based sweet feed. Furthermore, four experimental diets provided a total of 4.9, 40.1, 49.0, or 45.0 g of condensed tannins, CT/kg DM, respectively. Carcass traits were assessed after the slaughter at the end of 50 d feeding period. After 24 h cooler storage (2˚C), edible tissues were collected from each carcass for analyzing meat quality parameters. No significant differences were found in carcass traits and primal cuts among goats fed the experimental diets. Supplementing goats with wood-derived condensed tannins (pine bark) produced redder (higher CIE a* values; P P P < 0.03) chevon than that from goats fed either forage-derived (sericea lespedeza) or combined condensed tannins (1:1 mixture of sericea lespedeza and pine bark). Our findings indicate that either forage-, wood-derived condensed tannins, or their combined one can be used as a dietary supplement since they do not have any detrimental effect on meat goats’ performances and meat quality characteristics of chevon. Furthermore, feeding meat goats with wood-derived condensed tannins probably produced tenderer and healthier chevon than that from meat goats fed either forage-derived only or combined with forage and wood derived-condensed tannins.

Comparative commodity characteristics of goat cheese

In world cheese production, goat cheese accounts for an average of 2.2%, the leaders are Sudan and France (about 100 thousand tons per year), Russia — 2 thousand tons, half of which are farmer's. The peculiarity of making cheese from goat's milk is associated with its lower ability to coagulate by enzymes and producing a less dense clot. Descriptive organoleptic assessment of the quality of goat's and cow's milk cheeses did not reveal any inconsistencies, and the samples received 95 points according to the point system. Goat's cheese is sharp and slightly spicy with a creamy consistency, but not salty enough. In goat cheese, deviations of physical and chemical parameters were detected: the moisture ppm content was 12.5% less than normal, and the moisture ppm content in the skimmed substance exceeded the norm by 9%. The cost of goat cheese is about 56% higher.

Meat and milk quality of sheep and goat fed with cactus pear

Consumer demand for quality food products is increasing rapidly, motivating a similar interestin the production sectors. Meat and milk quality can be evaluated from the perspective of theproducer, where high yields and profits are sought. From the consumer viewpoint, sensorialcharacteristics are the most important, although, nowadays, welfare and health are alsoimperative. This has increased the demand for better characteristics and fatty aciddifferentiation in products of animal origin. In general, sheep meat it is considered milder thangoat meat, principally due to the higher lipid content, however, both types of meat are wellappreciated by consumers. Goat milk is highly valued for its characteristics and is commonlyused to feed children and adults with allergic and gastrointestinal problems. The lipid profileof meat and milk products depends on what the animal eats, consequently, the feed has animportant role in improving the products. Cactus pear is an excellent feed for animals insemiarid regions. Cactus pear consumption has been shown to increment the linoleic,linolenic and conjugated linolenic acid fatty acids, without modifying the sensorial quality ofgoat and sheep products.

Quality of Goat’s Milk Exposed Ultraviolet and High Pulsed Electric Field

The study of microbial inactivation using HPEF method under long treatment’s time at static system had significant effect (P<0.01) towards physicochemical properties. In order to increase inactivation rate and to maintain its physicochemical properties, HPEF method was combined with UV which has been proved enable to decrease the total microbe population. The research was objected to obtain information related the frequency treatments (10, 15 and 20 Hz) under UV-HPEF combination toward physicochemical properties and microbiological properties. The statistical analysis was conducted using Complete Randomized Design. The result showed that insignificant difference was occurred among frequency treatments at 10, 15 and 20 Hz. The decreased of total microbe was 30.00; 89.49 and 85.67%, respectively. Inactivation rate at each frequency was 0.15; 0.98 and 0.84 log cycle or 3.49; 22.04 and 19.01 log cfu/ml/hour, respectively; D value was 6.46; 1.02 and 1.19 hour, respectively; while k value was 0.36; 2.25 and 1.94 hour-1, respectively. The best treatment was obtained by HPEF-UV series treatment at 15 Hz.

Quality and fatty acid profile of milk of indigenous dairy goats fed from oasis resources in Tunisian arid areas

Context The food security of Tunisia is dependent on utilising all of its resources effectively to feed the population. Rangelands used for grazing are subject to continuous degradation, which reduces the availability of feeds to livestock. In the oasis regions, this constraint is attenuated by the systematic use of various by-products of the palm grove. There is a need to constantly search for alternative feed resources to support ruminant-livestock farming in arid regions and, therefore, the products of desert oases need to be exploited Aims The present work aimed to determine the effect of the use of local resources of oases on feed intake and milk quality of goats. Methods Twenty-four indigenous lactating goats were used to investigate the effect of the substitution of the concentrate feed with alternative feed obtained from oases in Tunisian arid zones. The three study groups in the 60-day trial were as follows: the first group received 0% date waste (WD) + 100% concentrate (CON) + oaten hay; the second group received 50% WD + 30% alfalfa cork (AC) + 20% CON + alfalfa hay; and the third group received 50% WD + 50% AC and no CON + alfalfa hay. Key results Feed intake was higher in Group 2 (1167.10 ± 42.8 g DM/day) than in Groups 3 and 1 (1028.9 ± 68.9 and 856.04 ± 58.9 g DM/day respectively. Average daily milk production did not differ among the groups. Dietary fat and crude protein were not affected by the type of ration. The concentrations of saturated fatty acids were similar in the milk of the three groups. In the three groups studied, the ratio n6:n3 (12.80, 8.80 and 6.77) was higher than the recommended value (&amp;lt;5) for human consumption. Conclusions The use of WD did not affect milk production but it improved the nutritional quality of milk, especially the composition of fatty acid (ratio n6/n3). Implications The use of alternative resources in goat feeding, such as WD and alfalfa cork, can replace the use of market feeds and decrease the costs of animal feed.

Factors affecting quality of goat's milk yogurt

A comparative study of the quality and nutritional value of Moldova's cow and goat milk is presented. Organoleptic properties (taste, odor, appearance, color), physicochemical indicators (acidity, fat content, protein, viscosity, Q10 value et at.) microbiological indices (total number of colony forming units, Listeria monocytogenes, Staphylococcal Enterotoxin, Salmonella, Enterobacteriaceae, Bacillus cereus), the presence of antibiotics and preservatives. The study includes the microbiological analysis of milk according to the season. Starter cultures were tested for temperature, light, O2 access. The article presents and argues the factors determining the quality of cow milk and goat milk, the technological scheme for the manufacture of yogurt by the thermostat method, and its quality indexes (organoleptic, physico-chemical and microbiological).

Порівняльна характеристика фізико-хімічних показників козиного і коров‘ячого молока промислового призначення

The aim of the article is to determine the Ukrainian criteria to assess the quality and technological potential of goat’s milk that is the restraining factor of the industrial production of the above raw milk and the products of its processing. The standard methods of research were used to determine the comparative physical and chemical composition of goat’ milk and cow’s milk. It has been found that goat’s milk was characterized by higher content of fat, protein, lactose and dry matter, respectively, by 3%, 3% and 9% as compared to cow’s milk. It provided its high density – 1,033 g/cm3 . The acidity of goat’s milk was lower than that of cow’s milk and it was the result of its powerful buffer capacity, due to high content of protein, calcium and phosphorus salts. No significant difference between the values of the content of protein (total protein) in the goat’s milk and cow’s milk was detected in the summer period of time (р ≤ 0,95). The content of milk sugar in the cow’s milk and goat’s milk was stable in spring, summer and autumn. However, the milk produced in winter was also richer in milk sugar as compared to the milk produced in the other seasons. The mass fraction of dry matter in cow’s milk ranged from 12,3 % to 13,2 %, whereas the content of dry matter in the goat’s milk ranged from 12,4 % to 15,0 %. The content of dry matters in the goat’s milk was higher in winter as compared to the analogous parameter in the spring, summer and autumn periods of the year by 1,2; 2,65 and by 1,26 %, respectively, (р ≤ 0,95) and it exceeded the above parameter in the cow’s milk in all the seasons by 1,43, 1,40 and 1,8 % (Р ≥ 0,95), respectively. No trustworthy difference in the content of dry matter in the goat’s and cow’s milk in summer was revealed (р ≤ 0,95). Goat’s milk was a little denser than the cow’s milk during all the seasons. The highest density was observed in winter 31,0˚ А and the lowest value was in summer - 28,8˚А. The spring milk was less dense as compared to the autumn milk, it was 29,0 и 29,8 ˚А, respectively. Goat’s milk contained more mineral substances such as Na, K, Ca as compared to the cow’s milk by 6,0, by 10,4 and by 8,8 % (Р ≥ 0,95), the content of magnesium was higher by 1,3 (Р ≥ 0,95), whereas the content of Fe in the goat’s milk was a little lower (Р ≤ 0,95). The content of iodine in goat’s milk exceeded the analogue parameter in cow’s milk. The content of vitamins A, В1 and C was higher in goat’s milk than in cow’s milk. The goat’s milk only yielded up to cow’s milk in riboflavin (vitamin B) content. It should be pointed out that the lower content of carotene in goat’s milk as compared to the above parameter in cow’s milk is connected with the ability of the goat’s body to convert it into retinol (vitamin A) more effectively. The results of the conducted research have widened the existing knowledge about the content and quality of goat’s milk that is produced in Ukraine and they have been the basis to create normative and technical documentation for goat’s milk as raw material and the products of its processing.

Начёс и качество пуха коз оренбургской породы и помесей с козлами-производителями придонской породы

Начёс и качество пуха коз оренбургской породы и помесей с козлами-производителями придонской породы

Quality of goat's milk produced on farms in the Paraná State - Brazil

The consumption of goat's milk has increased significantly in Brazil. In 2014, its production was 153 thousand tons, and the Paraná state is responsible for the production of 380 thousand liters. Although the government regulates goat milk, this raw material is not widely studied in Brazil. The objective of this work was to study its microbiological and physicochemical characteristics. A total of 32 samples from 8 Paraná State farms were analyzed. The microbial indicators of hygiene, psychrotrophic bacteria, L. monocytogenes and Salmonella spp. were evaluated. We used physicochemical tests of goat’s milk that were established by the Brazilian legislation. In addition, phosphatase activity, pH, conductivity, boiling test, and urea content were measured. The average concentrations of mesophilic aerobes, coliforms, E. coli, coagulase positive Staphylococcus and psychrotrophic microorganisms were 4.10, 2.38, 0.65, 2.06 and 4.02 log CFU mL-1, respectively. The samples did not present L. monocytogenes and Salmonella spp. In the physicochemical analysis, 90.63% of the samples presented at least one parameter outside the legal standards. In the somatic cell count, 73.33% of the samples had counts higher than 1 x 106 cells mL-1. Raw goat's milk produced in Paraná has high coliform and psychrotrophic counts, indicating poor hygiene during milking. The fluctuating values of the physicochemical data indicate that additional studies are required to determine the parameters that reflect the Brazilian conditions of goat milk production.

Olimpiade Rekording Dan Kontes Ternak Bibit Kambing Hasil Inseminasi Buatan Kelompok Peternak Kambing Wilayah Jawa Timur

Genetically the growth of local goat decrease each year. One of the factors that influences the productivity of goat in local breeders was the low of reproduction performance. The objective of this project was to gain the qualified goat genetically with high goats productivity and reproduction in order to increase the breeders income. The method of this study were plot demonstration, training and goat contest. The result of this project could be seen from the decreasing of kidding interval became 8 month. It was support by the development of recording system, oestrus detection and improvement of feed. The quality of goat also increase with AI. Overall the project run well in both partners and the breeders knew about the cheapest and efficiently of oestrus sychronisasion system, artificial insemination with frozen semen of Boer goat became more popular and the breeders more interest in, recording system could be applied easily and the availability of superior quality cross Boer goat from the contest result.

Some indicators of Galshar red goat's cashmere quality

For the purpose of the studying soft wool quality of goat from Khentii aimag, Galshar soum were determined its percentage in all wool, length and diameter. Average amount of percentage of soft wool at shoulder blade and thigh were 48.68±0.53% (18.16-64.80%) and 85.84±0.55% (60.51-96.47%), length and diameter of soft wool in average and at shoulder blade and thigh 4.23±0.04 cm (2.87-5.87 cm), 4.24±0.04 cm (3.03-5.87 cm), 15.08±0.02μM (13.5-17.4μm) 15.04±0.03 mkm (13.5-17.3μm), 15.12±0.02μm (13.7-17.4μm) correspondly.

Protein Digestion and Quality of Goat and Cow Milk Infant Formula and Human Milk Under Simulated Infant Conditions.

ABSTRACTObjective:The aim of this study was to determine the kinetics of true ileal protein digestion and digestible indispensable amino acid score (DIAAS) of a goat milk-based infant formula (GIF), a cow milk-based infant formula (CIF), and human milk (HM).Methods:The GIF, CIF, and HM were investigated in an in vitro gastrointestinal model simulating infant conditions. Digested compounds were dialyzed from the intestinal compartment as bioaccessible fraction. Dialysate was collected in 15 to 60-minute periods for 4 hours. True ileal protein digestibility and DIAAS were determined as bioaccessible nitrogen (N) and amino acids.Results:N bioaccessibility from the GIF showed similar kinetics to that of HM. The CIF showed a delay in N bioaccessibility versus the GIF and HM. In the 1st hour of digestion, N bioaccessibility was 19.9% ± 3.5% and 23.3% ± 1.3% for the GIF and HM, respectively, and 11.2% ± 0.6% for CIF (P < 0.05 vs HM). In the 3rd hour of digestion, the N bioaccessibility was higher (P < 0.05) for the CIF (28.9% ± 1.2%) than for the GIF (22.5% ± 1.6%) and HM (20.6% ± 1.0%). After 4 hours, the true ileal protein digestibility of the GIF, CIF, and HM was 78.3% ± 3.7%, 73.4% ± 2.7%, and 77.9% ± 4.1%, respectively. The DIAAS for the GIF, CIF, and HM for 0- to 6-month-old infants was 83%, 75%, and 77% for aromatic AA.Conclusion:The protein quality is not different between the GIF, CIF, and HM, but the kinetics of protein digestion of the GIF is more comparable to that of HM than that of the CIF.

Farklı mevsimlerde alternatif barınak alan kullanımı sunan diagonal keçi ağılı tasarımı

Goat’s milk has a highly significant place in feeding infants due to the fact that it contains features that are closest to breast milk. Increasing the quantity and quality of goat’s milk is possible through implementation of husbandry in barns designed in accordance with principles of animal welfare. This study was conducted to design a new diagonal open-front barn with lot applicable for dairy goat breeding, taking into account animal welfare and barn area usage. In this design, small resting areas having a width of 10 m were placed diagonally on both sides of the feeding area in order to eliminate negative effects of the Northern winds. In the shelter design in question, mini resting areas with group partitions and open courtyard areas were provided to prevent animals from unfavorable effects of winds in the winter and to enable animals to benefit from sun and open air. In the summer, on the other hand, barn areas that were suitable for their natural raising conditions, had open surroundings and were equipped with trees and natural rocks were offered for use. The resting area, winter courtyard, summer courtyard and feeding lengths were 1.5 m2 animal-1, 3.0 m2 animal-1, 6.0 m2 animal-1 and 0.64 m animal-1, respectively. The newly developed diagonal dairy goat barn design met the recently increasing demand in goat breeding for shelters appropriate for animal welfare and enabled those working in this field to perform goat breeding in more modern, economic and alternative barns.

Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films

The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double‐coated with chitosan–oregano oil were the best evaluated in terms of aroma and flavour.