Good quality milk should have a pleasantly sweet and clean flavor with no distinct aftertaste. If you raise dairy goats for milk consumption, it’s inevitable that you will have, or have had an off-flavored batch. Sometimes the flavor will pass, but other times it will persist, and drive you crazy trying to figure out what could have caused the problem. There are a many reasons why you might get an off-flavor in your milk, so the best thing to do is to troubleshoot.
This manual has been developed as a guide to the meat goat industry in evaluating live meat goats, measuring important carcass traits and standardizing cutting procedures for goat carcasses. The terminology in this manual has been adapted from USDA Agricultural Marketing Service Institutional Meat Purchase Specifications (IMPS) selection criteria for live goats and goat carcasses in Series 11 Fresh Goat.
Standardized performance testing and on-farm testing programs have been in existence for over 40 years. They have been highly successful in increasing performance of economically important traits in cattle and sheep. They have evolved and changed over time but started with simple data collection and evaluations. These types of programs will work for goat producers as well as they have for beef and sheep producers, goat producers simply need to get started collecting data.
The principle behind performance testing is that economically important traits are heritable. The heritability of the different traits varies but selection can result in improvements in these traits. It is also well established that we can adjust performance data for known environmental effects resulting in a more accurate measurement of performance traits. This makes the use of standardized performance data more valuable than individual weights when selecting for improvement in these traits.
Topics: Performance & evaluation