Odorless dairy goat breeds. How to remove smell from meat? Culinary tricks Cooking goat meat it smells like dog why

Fresh meat does not always smell good. The odor appears for a number of reasons: improper slaughtering, storage, etc. How to get rid of meat smell? Firstly, the rotten product should be thrown away immediately if you do not want to earn poisoning. After the procedures we have proposed, a completely fragrant dish will turn out from slightly spoiled fillets or ribs. The article also contains tips for eliminating the specific smell of lamb, pork boar, goat meat.

Remove the smell

Even after lying for 2-3 hours in a warm room, a piece of meat begins to spoil a little. Rapidly multiplying bacteria are to blame. Their activity can be neutralized, and the product can be safely cooked and eaten. These simple culinary tricks are used by experienced housewives for chicken and other types of meat.

Method 1. One of the simplest and cheapest methods to remove the smell from meat. Vinegar is found in every home.

You will need:

pure water,
table vinegar.

What to do:

Pour clean water into a deep bowl, add 1 tbsp. a spoonful of vinegar.
Add a piece of meat and soak in the solution for an hour.
Remove and rinse well under running water.

Method 2. Fillet not only loses an unpleasant smell from citrus juice. The fibers in the meat become softer.

You will need:

lemon juice.

What to do:

Pour lemon juice over the meat part.
Wait 1 hour.
Rinse with water.

Method 3. An exquisite way to get rid of the smell.

You will need:

White wine.

What to do:

Soak meat in wine, wait an hour.
The advantage of the method - the wine is considered a marinade, the pulp is saturated with aroma and delicate taste.

Method 4. For any type of meat.

You will need:

liquid mustard.

What to do:

Brush the pieces with mustard, put in a bowl and leave for an hour.
The meat will lose its flavor and be saturated with mustard like a marinade.
Rinse thoroughly under running water.

Method 5. The most affordable way.

You will need:

table or sea salt,
water.

What to do:

Dissolve a large amount of salt in water.
Put fillets or other parts there and soak for about 2 hours.
Rinse well under running water.

Method 6. Method from Soviet canteens.

You will need:

potassium permanganate (potassium permanganate),
cold water.

What to do:

Dissolve quite a bit of potassium permanganate in a bowl of water to make a barely pink solution.
Put meat in it and leave for 1 hour.
Take out, rinse.
Put in clean cold water for another 15 minutes.

Method 7. The most delicious.

You will need:

onion,
garlic,
spices.

What to do:

Chop the onion and garlic, coarsely.
Mix the meat pieces with onion and garlic, add a large amount of seasonings.
Marinate for about an hour. The smell will go away.

Method 8. Option for old beef or pork.

You will need:

rafinated sugar.

What to do:

When cooking, put a couple of refined sugar cubes in the future broth. This will improve the taste and the meat will cook much faster.

Method 9. After such processing, a fragrant fried meat dish is obtained.

You will need:

Red wine,
rosemary,
thyme.

What to do:

Mix wine and spices.
Put the meat in the mixture and leave to marinate for an hour.
Rinse with salted water.

Method 10.

You will need:

sugar,
salt.

What to do:

Grate the tenderloin with sugar.
Rub it immediately with salt (in the same amount).
Rinse under running water.

Method 11. This and the following two methods will help to eliminate the smell from improper storage in the refrigerator.

You will need:

sugar,
decoction of chamomile.

What to do:

Put the spoiled product in a saucepan and cover with cold chamomile broth.
Add 1-2 tablespoons of granulated sugar.
Leave it on for 20 minutes.

Method 12.

You will need:

a mixture of herbs or separately: thyme, rosemary, cardamom, basil, nutmeg.

What to do:

Grate the pulp with herbs and leave for 1 hour.
Use herbs as part of the marinade.

Method 13.

You will need:

pomegranate juice.

What to do:

Soak a piece of meat in the juice for 1-2 hours.
You don't need to rinse off the juice, this is a good marinade.

Method 14. Such a composition for processing will give the finished dish the aroma of a fire.

You will need:

water - 1 l,
salt - 2 tbsp. spoons,
a piece of charcoal.

What to do:

Mix the ingredients and soak the meat in the mixture for about 2-3 hours.

Get rid of the smell of rotten meat in the refrigerator

Why does the meat go bad even in the refrigerator? This is due to improper storage. The fact is that the plastic bag, in which we usually place the carcass, provokes the appearance of a strange aroma even before the product becomes rancid. There is a proven method to get rid of the rotten smell of meat that was stored in the refrigerator.

Prepare:

vinegar,
soda,
tea bags.

What to do:

Defrost the refrigerator.
Rinse with detergent.
Apply baking soda to a piece of cloth and wipe down the places where the rotten meat lay.
If the smell persists, rinse the refrigerator with a vinegar solution.
Ventilate the area and refrigerator.
Place tea bags inside (they absorb odors) and turn on.

Eliminate the smell of burnt meat

Another problem in cooking meat is not its freshness, but the mistress's carelessness. Garyu saturates the whole room. What should be done:

Open all windows and ventilate.
Remove curtains and other textiles and wash. The fabrics absorb and store the smell of burnt meat.
If there is a cooker hood, turn it on.
The burnt dish will have to be discarded.

Smell of lamb, boar or goat

Lamb is a favorite meat of eastern nationalities, but its specific smell is not always pleasant to a European inhabitant, even when fresh. The following measures will help eliminate the smell of meat.

Method 1. Take dried thyme - 2 sprigs.

What should be done:

At the very beginning of cooking, add a couple of thyme sprigs to the water.
The lamb smell will go away when cooking.

Method 2. Take:

garlic,
spices.

What should be done:

Rub the lamb with the spices and garlic.
Leave in the refrigerator for at least 2 hours.

Method 3. Take water and a saucepan.

What should be done:

Pour the lamb with water, bring to a boil.
Drain the water.
Repeat 3-4 times. Along with the water, the smell should also go away.

Advice! In a ram, you can see fatty blotches. It is they who create the smell that not all housewives like. Cut off these parts and there is practically no smell left.

The smell of a goat is also not for everybody. Eliminate its soaking in a solution of potassium permanganate (the method is described above). Another option is vinegar. Prepare a solution, immerse in it, or simply pour the pieces of goat meat.

Boar meat is prohibited for sale, but through carelessness you can purchase this product with a terrible smell. No spices can block it. The only way to eliminate the stench is to soak the finely chopped fillets in milk for at least 10 hours. In this case, you need to replace the milk with fresh milk every 2 hours.

These tips will save you from mistakes in buying, storing and preparing meat.

If the piece is large, cut it into pieces before processing.
If the smell still remains, then discard the product - it is completely rotten.
In order not to make a mistake when buying and buy goods without foreign smells, always pay attention to the color: it should be even. Other signs of a good product are firmness and neutral aroma. If the fillet smells strongly, you should refuse to buy it: this is a sign of a stale product or harmful additives.
Store the meat pieces in the refrigerator, preferably in the freezer. Wrap them in parchment or paper towels that have been soaked in salt water.
Do not re-freeze meat.
If you start cooking from meat that has a foul smell, then the taste of the dish will definitely deteriorate. Pre-processing is required.

A delicious dish starts with fresh ingredients. Buy only such meat in which you are one hundred percent confident, store it correctly, and, if necessary, process it using the proposed methods. Many of them not only eliminate the rotten smell, but also serve as an excellent marinade, enrich the taste of the product.

Goat meat has several characteristics. Some people compare goat meat to lamb - unlike beef, these two types of meat have a specific smell. There are dairy and meat goats - the first are bred to obtain large volumes of milk. The meat of such goats has a characteristic odor, which appears due to the metabolism and physiological characteristics (a large number of sweat glands). There are also meat goats, the meat of which is very tender, the smell is weak and it is very easy to get rid of it with the help of special processing. The meat of young kids, which is not more than three months old, is considered more refined. Well, the meat of the castrated goat is considered a true delicacy all over the world. Such goats are calmer, they move less, the absence of the male sex hormone makes the meat tender, without additional unpleasant odors. In this article, we will talk about the benefits of goat meat, consider the harmful properties and contraindications to this product, and also learn how to properly cook meat so that it turns out to be soft and aromatic.

Useful properties of goat meat

Goat meat is really very useful for the human body - it contains a huge amount of vitamins, minerals and fatty acids. Unlike beef, goat meat contains fewer fat veins, it is leaner and more dietary. Let's try to figure out how goat meat affects a person.

The meat contains practically no fat, therefore the product is recommended for use during the period of weight loss. Moreover, regular consumption of meat improves the body's metabolism.

Unlike beef, goat meat contains a minimum amount of cholesterol.

Meat is very useful for patients with diseases of the heart and blood vessels, it is considered the most easily digestible, regular consumption of the product is an excellent prevention of atherosclerosis.

Goat meat contains special substances that reduce the risk of Alzheimer's disease.

Goat meat perfectly removes excess fluid from the body, facilitates kidney function, relieves puffiness and bags under the eyes.

Goat meat is very useful for diseases of the spine, it improves the condition of cartilage, promotes tissue regeneration during sprains and bruises.

Goat meat has a beneficial effect on the liver, cleanses it after alcohol, nicotine, food and drug poisoning.

Goat meat very rarely causes allergies, the product is recommended for allergy sufferers, it is safe even for the first feeding of babies.

All these useful properties of goat meat make the product really valuable. Goat meat is served in elite restaurants around the world; in some cuisines of the world, this meat is valued much higher than beef or lamb. But in order to preserve all the useful properties of the product, the meat cannot be subjected to prolonged heat treatment.

Goat meat - harm and contraindications

Goat meat is so safe and healthy that it has practically no contraindications. Meat puree can be safely given to a child of the first year of life with the introduction of meat complementary foods. Goat meat can be eaten by pregnant and lactating women. Some people are allergic to protein - in principle, any meat is contraindicated for them, and goat meat is no exception. Very rarely there is an individual intolerance to goat meat, in this case, the use of the product should be discarded. Some people dislike goat meat because it has a specific smell. But this problem can be solved.

How to choose and cook goat meat

It is better to buy meat in places where it is not stale - as a rule, this is a market. Good goat meat should be red in color and should not be windy or dry. After cooking, the goat meat will be slightly lighter than the beef. The meat should not be loose or slimy. Press on the red flesh of the meat carcass - after deformation, the meat should quickly straighten and take its previous shape. Sometimes sellers pass lamb as goat meat - remember that goat meat has a lighter structure, moreover, fat accumulates in the peritoneum, and not on the surface of the carcass, like a ram. Smell the meat - a slight odor is acceptable, which can be suppressed during the cooking process. If the meat stinks frankly, you shouldn't buy it.

To prevent the meat from emitting an unpleasant odor, this must be taken care of already during the slaughter of livestock. When removing the skin, care must be taken to ensure that the skin does not come into contact with the outside of the meat, because often the unpleasant smell is the sweat of the animal. Before cooking, the meat is pre-soaked, cooked in a second or third broth. Various spices must be added to the water, especially rosemary - it perfectly suppresses extraneous odors. If you plan to bake or fry meat, you need to marinate it for a long time - at least a day. You can get rid of the unpleasant odor by adding a glass of white wine to the marinade. Goat meat goes well with any side dishes - cereals or vegetables.

In villages, goats are an integral part of the general economy. They are unpretentious, give a lot of milk, from which cheese, butter and other products are made. People use the down and wool of a goat, enjoy its tender meat with pleasure. And the goat is an incredibly intelligent animal that has a quick wit and an excellent memory. Unlike a cow, a goat does not suffer from tuberculosis and brucellosis. Therefore, you can safely eat goat meat!

Video: how to cook delicious goat meat

The purpose of raising goats on farms is related to the production of a valuable and nutritious product - milk. It has been scientifically proven that it is goat's milk that causes the least number of allergies and is better absorbed by the human body. In addition, its nutritional value is higher than that of a cow product. At the same time, goats are less whimsical in care than cows. However, many people who love milk refuse to drink it, due to the fact that this liquid sometimes has a persistent specific goat smell. Nevertheless, they do not even suspect that the presence of such an aroma, which is not always pleasant, is inherent in far from all pedigree varieties of horned ones. Let's look at what breeds of goats are, dairy, odorless animals.

It should be noted that the taste and smell of goat milk is influenced not only by the breed factor, but also by:

conditions of keeping the animal;
feeding the goat.

Compliance with the hygienic standards of keeping the animal

Indeed, if the animal itself is untidy, rarely washed, and even its udder is not wiped before milking, the milk will surely smell like a goat, and besides, it will contain harmful bacteria. It is strictly forbidden to drink such a liquid in its raw form, since you can get infected with many diseases, but it is not boiled that it tastes the most.

Udder wash

In order to prepare the udder of the goat for collecting milk, as well as to remove various contaminants and bacteria in them from it, it is necessary to wash it before the milking procedure. It is carried out using:

warm water;
soft sponge;
dry towel.

Thoroughly wet the sponge and gently rinse the goat's udder all over the surface to remove any dirt. A completely clean udder should be doused with warm water again, and then rubbed dry with a towel.

Udder massage

Massage is not related to udder hygiene, but it also has a significant impact on milk quality. It consists in massage of the lobes of the udder, carried out in turn.

Table 1. Udder massage

Illustration	Description
	Step one: gently but strongly knead the left lobe from below.
	Step two: do the same with the right half.
	Step three: move your palms up and back a little, knead the back left quarter.
	Step four: Repeat the same for the right hind quarter.

Note: To protect milk from an unpleasant odor, the first streams of milk will also be blown onto the ground, and not into a container for collecting the product, as they are usually dirty.

Keeping the milk collection room and equipment clean

In addition, hygiene when collecting milk is necessary not only with respect to washing the animal, but also keeping it clean:

premises for product assembly and goat living;
sterile containers for liquids;
gloves in which you are milking (or hands that need to be washed with soap and, preferably, treated with an antiseptic);
clothing that may come into contact with the udder during milking;
other equipment used during the procedure.

If you use sterile, or at least clean devices, milk will practically not smell like a goat, even if it is not a special breed that you have selected that does not have this specific smell.

Compliance with the rules of residence of dairy goats

Dairy goats, especially during sexual hunt, should be kept separate from males, as:

mating may occur;
hormonal changes in the animal's body affect the quality and smell of secretions secreted, and with them milk;
goats smell stronger than goats, and upon contact with them, their udders can become dirty and start to smell, which, even when washed, will be difficult to immediately get rid of the aroma.

Separate maintenance is especially beneficial for farmers who work on the production of a substantial amount of milk, since in this case it will depend on its quality how actively the product will be bought.

Proper nutrition

Proper nutrition is such a feeding of a goat in which its diet will consist exclusively of:

fresh food;
clean water.

It does not matter whether you feed the goat traditionally, or prefer to give the horned combined industrial feed. It is important to observe their quality, as well as to correctly calculate the ratio of important microelements, vitamins, etc. in the diet.

Dairy goat breeds odorless

As you know, almost all farm animals are food oriented. This statement is also true for goats, which can be:

dairy (excellent quality milk);
meat (although this product is unpopular in Russia, nevertheless, goat meat is used to prepare many dishes);
woolen (goat hair is an excellent insulation and material for many items of human use);
mixed (breeds that can immediately be dairy and meat, for example).

Unfortunately, not a single goat breed can provide all products of excellent quality and in large quantities at once, since the nutrients entering the animal's body, due to its biological characteristics, cannot be evenly distributed, and go to maintain one, most pronounced direction.

In Russia, the most popular destination is dairy, since goat meat is usually eaten only by the farmers themselves. And besides them, a dish made from this product can be found on the tables only among avid gourmets. But as for milk, both young and old love it here.

As we already said, not all of us like the specific smell of goats, often exuding from dairy products. In order for proper care of the animal to give the desired results, and the milk has no smell at all, it is best to pre-purchase a goat, which tends to give a product "purified" from the aroma. Consider the most suitable breed varieties.

Goat breed "Russian"

White on the territory of our country is very common, since here it first appeared. The peculiarities of this breed of goats include not only the initial lack of smell in their milk, but also:

increased fat content of the product;
high productivity of individuals.

Since the homeland of these animals is Russia, they are initially adapted to live in our difficult climate. In addition, they are also unpretentious.

It is very easy to acquire Russian goats, since this species is common. Local farmers in your area will most likely agree to sell you some of them after their goat lambes.

Let's look at the exterior features and other parameters of these goats.

Table 2. The constitution of goats of the "Russian" breed

The productivity of these individuals is really high. So, one goat can give an average of 500-600 liters of milk per year, but the breed record holders give 900 each.

The coat color of Russian beauties is white, without yellow or beige spots, but cream individuals are also found. Goats have small beards, which are rare but also found in females.

The price of one kid of this breed is about 3-4 thousand rubles.

Russian goats are the champions in the field of dairy production

The diet of this animal includes completely ordinary food. So, if you prefer to feed animals with non-industrial concentrated feed, then you can give them:

fresh grass;
hay;
cereals;
vegetables.

However, in summer, these animals get the overwhelming percentage of the daily ration on their own, in the conditions of pastures.

In winter, these animals especially need nutritious food, therefore, it is recommended to feed them warm concentrated stews from:

boiled vegetables;
medicinal herbs.

Goat breed "Zaanenskaya"

These goats came to Russia from Europe, namely from the mountainous part of distant Switzerland. All over the world, it is considered one of the most productive, for which it is especially popular. The milk of these horned ones does not have a specific smell, and is characterized by excellent taste.

The appearance of the Zaanen goats resembles the Russian breed, however, their exterior and body parameters are still somewhat different.

Table 3. Body parameters of Saanen goats

The coat color of goats is also most often snow-white, however, there are animals with black spots of various sizes on their wool and skin.

The average productivity of the species in question is 600 liters of milk per year, but this figure can increase depending on how healthy the goat is and how well you feed it.

The cost of Zaanen goats is quite high, ranging from 20 to 30 thousand rubles. Fortunately for novice farmers, you can purchase a different breed of Zaanen goat mestizo for a much lower price.

Video - Zaanen goat

Goat breed "Gorkovskaya"

Gorky goats are another representatives of this type of farm animal, which produce milk that does not have an unpleasant goat smell. By the way, she is a cross between the two breed varieties we have considered in the article above:

"Zaanen" goats;
"Russian" goats.

The Gorky animals have absorbed all the best from their parents. By the way, they can also be used for meat products, since, despite their low weight, they build up good muscle mass.

In addition, this goat produces soft fluff, in small quantities, which is highly prized and used for the production of clothing.

Table 4. Main characteristics of the Gorky goat breed

Milk productivity of these goats is average, about 450-550 liters of product per year. The peculiarity of the white liquid donated from the Gorky goats is that it contains an increased amount of protein.

By the way, these goats are characterized by the occurrence of multiple pregnancies, which makes their breeding especially profitable, since most often all the kids survive, and your livestock is rapidly multiplying.

In addition, Gorky goats are perfectly adapted to the harsh climate of Russia. The cost of one kid of this breed is about 6-7 thousand rubles.

Goat breed "Toggenburg"

She came to our country from Switzerland. It was the result of crossing several local breed varieties of goats. The result is a rather fleshy specimen, which is often used as a source of meat, not just milk.

This is one of the few breeds that can easily be bred in pens, however, it still requires periodic pasture grazing in order to maintain health and increase milk and meat productivity.

The coat color of these animals is brown, mottled with white striped inserts. The parameters of this breed are as follows:

growth on average reaches 70 centimeters;
weight is approximately 50 kilograms.

Milk production is high, from 500 to 100 liters in 365 days. The proximity to the lowest or highest indicator is determined by such a factor as the quality of the feed used by the farmer, since this breed is demanding on the diet.

Breeding these goats is one pleasure, since they are characterized by multiple pregnancies, which ends in the survival of all conceived individuals.

Unfortunately, it is rather difficult to acquire Toggenburgers on the territory of Russia, since it has not received distribution, however, it can be ordered directly at home. This option will not be beneficial for beginners, however, venerable farms can afford such a luxury for the sake of obtaining the highest quality milk that does not smell like a goat.

Let's summarize

Dairy goat breeds have long been very popular on the territory of our country, moreover, not only among farmers, but also among ordinary peasants who live off their animals. If you hate the specific smell of goats that often remains on their milk, read this article carefully again, buy a goat of the appropriate breed and take care of it according to all the rules.

Today, the value of goat's milk is much higher than that of cow's. It contains a lot of nutrients and protein. At the same time, the cost of obtaining milk from goats is noticeably lower.

Household goat raising is a lucrative business. This article will tell you which breed of goat is better to choose for optimal milk yield and tasty milk without foreign smells.

When choosing a goat, you need to find out its milk production and age, as well as assess the physique and how much the goat weighs. And also it is necessary to find out how many goats of a certain breed live.

In a healthy individual, the coat shines and does not have bald patches, the animal looks cheerful and active... The bone must be strong and well formed. The shape of the legs is straight and they are slightly spaced to the sides.

For a dairy goat, it is of great importance udder type... The skin on it should be smooth and thin, without any thickening or roughness. Milk veins should be clearly visible.

Correct udder - elastic and has a large volume... After milking, it should fold and shrink. You should not acquire a female if her udder dangles while walking, has a saggy appearance. Small nipples also make milking more difficult.

High productivity is ensured by proper care, regular walking and balanced feeding, which includes the necessary vitamins and minerals. There should be a place for animals to rest clean and dry.

How many years does a goat live

Young dairy goat breeds increase their milk yield up to 5 years. After reaching the age of 7 years, the teeth of individuals begin to deteriorate, they loosen and fall out. Because of this, the amount of feed that the animal can consume is reduced and milk yield falls.

You can extend the productivity period of goats to 12 years if you keep them without grazing and feed them with hay, chopped beets, potatoes, cabbage leaves and greens. Some breeders managed to maintain the productivity of the animal until the age of 18. With proper care, many of these milking animals can live up to 15-17 years without losing their productive qualities.

Gallery: breeds of dairy goats (25 photos)

High-yielding goat breeds

You should choose a goat depending on the purpose of its keeping: getting meat; milk production; collection of wool. There are many breeds of high yielding goats:

Alpine breed

The basis of this breed was laid in Switzerland, then its selection continued in England and France. Alpine goats are undemanding in keeping and feeding.

Specimens can climb trees in search of luscious foliage. These goats are distinguished by their leadership character in a large herd, obedience and loyalty to the owner.

The animals have a variegated color, framed by white areas on the head and neck. The croup is black, and the body itself is brown. Individuals of the breed have long neck and small head.

With a height of 75 cm, their weight can reach 60 kg. Females give birth to several cubs in one pregnancy. In one year, milk yield from a goat can be up to 1200 liters of milk, its fat content reaches 5%. In Russia, dairy alpine goats are common in many territories. A thoroughbred goat can be purchased for 20 thousand rubles.

Zaanen breed

The breed was developed in Switzerland, on the territory of the Saanenthal valley. Today this type of goat is the most popular in Europe.

Among their fellow tribesmen, Saanen goats possess largest size- the female in growth can reach 75–85 cm, with a weight of 90 kg.

Individuals have a sturdy body and are usually devoid of horns. The coat is uniform white with black pigment spots on the ears and udder. The breed is characterized by high fertility and endurance.

Zaanen females are the leaders in milk yield, they hold the world record - 3507 liters. On average, one goat can produce per year up to 600 liters of milk with a fat content of 4%... It is recommended that males and females be kept apart in stalls to avoid unpleasant odors in the milk.

A breeding specimen of this breed can cost an average of $ 500 and is usually distributed by private farms.

White Russian breed

This type of goat was bred by Russian breeders. Individuals of the breed have a monochromatic white coat and have a proportional, strong constitution.

Females grow up to 80 cm and weigh about 50 kg. Animals can be hornless or have horns.

During lactation, the goat may develop 500-800 liters of milk with a fat content of 4-5%... In general, the population of Russia is about 1 million goats. They are always available for purchase and cost about 3 thousand rubles. for a breeding individual.

Toggenburg breed

Goats of this species were bred in Switzerland and are intended to be kept in stalls. Individuals tolerate various climatic conditions well, but are picky about the type of food.

To avoid odors in milk, goats need to be fed certain types of food.

The fur of animals is brown, the muzzle is framed by two parallel stripes of white. Most of the individuals do not have horns; they are found only in some males. The body structure is strong, with an elongated muzzle and a noticeable long neck, female grow up to 70 cm and weigh about 50 kg.

Toggenburg breed distinguished by high rates fertility, quality meat and wool. Milk yield at the first appearance of offspring is up to 500 liters, with a fat content of 3.5%. In the subsequent time, the milk yield can grow up to 1 thousand liters. In Russia, the breed is not widespread, so it is quite difficult to find purebred individuals to buy.

Gorky breed of goats

This species was obtained in Russia by crossing the Saanen and Russian goat breeds. In the environment of domestic dairy farming, Gorky goats are considered one of the best.

Animals have strong, graceful structure... With a weight of 50 kg, females can grow up to 70 cm. The presence or absence of horns depends on a particular individual, a distinctive feature is protruding ears.

The wool of goats is white with a fluff content of about 10%. Milk productivity of individuals can be about 450 liters during the lactation period. Moreover, they are a source of quality wool and meat.

Animals tolerate severe cold weather and are not picky about various foods. Pregnancy of females is accompanied by the birth of several cubs. Milk of this animal species has 4% fat content. This one of the odorless goat breeds... For home breeding, this is the best option. Gorky goats are sold by private breeders and special shops. The cost of an individual is about 6 thousand rubles.

Megrelian breed

The breeding of this breed was carried out in western Georgia. She is well suited for keeping in a stable. Animals can be free to graze in early spring and continue until late autumn. Goats can find food for themselves even on scarce pastures.

Feature of the breed - strong immunity... Crossbreeding with other goat species also produces disease-resistant young animals. The weight of individuals can reach 40 kg, with a growth of up to 60 cm.

Goat hair color is: brown, gray and white... Fertility in females of this species is lower than in others - usually only one goat is born. The head of the individuals is framed by S-shaped horns.

The lactation period can last half a year and brings up to 300 liters of milk... With intensive feeding, you can achieve a milk yield of 700 liters. Megrelian goat's milk has a dense consistency and 4% fat content. Most often it is used for the production of cheeses.

It is difficult to find representatives of the breed in Russia, since more productive species of goats are bred as a priority.

German variegated breed

Goats that were bred in Germany have two appearance options:

White, with a dark stripe on the ridge and black boots on the legs.
Forest, chocolate-colored.

The growth of females can be 70 cm, and males grow up to 90 cm.Within a year, these goats can be obtained about 1100 liters of milk with a fat content of 4%... They are suitable for keeping on large farms and in private households, have a calm disposition and undemanding care.

Cameroon breed

A popular breed, distinguished by its small size of individuals. The dwarf goat has small horns bent towards the back, a goatee and short dense hair.

Goats gain weight up to 23 kg, and goats weigh 15 kg on average. Animals are highly fertile and bring 2–4 cubs per lamb.

They give about 1.5 liters of fat milk per day, odorless and pleasant to the taste... Such a product can be stored for 10-14 days in the refrigerator without losing its qualities. Goats also have tasty meat. They tolerate various weather conditions well and quickly get used to them.

Nubian breed

This species appeared on the territory of Russia at the beginning of the XXI century. The animal has a tall, long, large, narrow body with a small head, thin, long legs and smooth, short hair. The weight of goats is 70 kg, goats gain up to 55 kg.

Female offspring bring up to twice a year, its number is 3-4 cubs. Milk yield reaches 900 liters per year, and 2-4 liters per day, its fat content is about 8%. The product has a sweet aroma and pleasant taste. And also the advantage of Nubian goats is their juicy and tender meat.

Character in animals friendly and gentle, they are active and like to communicate. Individuals do not have an unpleasant odor, they are picky in feeding and are not adapted to life in cold conditions. This type is only suitable for keeping in households, it is not used for industrial purposes.

La Mancha breed

A large-sized goat with a massive body. Males can grow up to 95 cm, and females up to 75 cm. Individuals have a developed body with strong straight legs, short, smooth hair and short ears.

Goats can weigh up to 100 kg, goats usually weigh 65 kg. Animals give birth to about 4 cubs per lamb.

You can milk from the Lamancha goat per day up to 8 liters of milk, with 4% fat content... The product has a mild, pleasant taste. This breed of dairy goats can maintain their productivity throughout their entire life span, which is 14–17 years. Their character is gentle and calm, the requirements for care are low.

Rules for keeping goats

To prevent the milk brought by animals from having a bad smell, you should adhere to the following rules:

Breeds of dairy goats are usually demanding on conditions of detention and the type of feeding. The animal room must be medium in size. For an adult goat, up to 1 sq. m. of free space, for a cub - 1.5 sq. m., for a goat - 2 sq. m. The dwelling must be warm and dry. Also, goats need lighting and fresh air.

Use straw, moss or peat as bedding. Her need to be cleaned periodically... It is better not to keep goats with other types of animals, goats should also be resettled. Unpleasant odors from males are usually transferred to milk. It is recommended to add vitamin complexes and root crops to the main diet.

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