The role of objective and subjective evaluation in the production and marketing of goats for meat

Objective and subjective evaluations of goats for meat production are related to important determinants of production and profitability. The most important attributes in assessment of goats for market are: live weight; body condition score; and the age of goats. As goats grow, their carcass and body organs increase in weight in proportion to the empty body weight. For farmers and field workers the linear regression approach for estimating carcass weight by measuring live weight is the most suitable as it accounts for 88 to 97% of the variation in carcass, offal and boneless meat weight. Live weight scales or heart girth tapes should be used and the risks and errors associated with these methods are summarized. The proportion of a live goat that is the carcass, known as dressing percentage, increases from 35% to about 50% as goats grow. The usefulness and errors associated with dressing percentage in field estimation are discussed. A valuable subjective method for estimating the nutritional status of goats is the use of body condition scoring as it accounts for 60 to 67% of the variation in live weight change, carcass weight and fat reserves of goats. A method for body condition scoring and a similar fat scoring system are explained. Body condition score is also associated with mortality risk and reproductive performance of goats. The number of permanent incisors in the lower jaw of goats is a method of estimating the age of goats but is biased by differences in live weights of goats. The value and role of ultrasound scanning the carcasses of goats is summarized. For the marketing of kid meat no permanent incisors should have erupted. Other useful practices for the successful marketing of goat meat are discussed including: knowing market specifications and chemical withholding periods; animal health; prevention of bruising; identification of goats; size of consignments; timeliness; provision of paperwork. A checklist is provided. The use of subjective and objective assessment techniques in evaluating goats for meat production will provide the best results. Where only subjective assessment techniques are available they will provide satisfactory performance provided the skills have been learnt and are applied.

Intestinal microbiota associated with differential feed conversion efficiency in chickens

Analysis of model systems, for example in mice, has shown that the microbiota in the gastrointestinal tract can play an important role in the efficiency of energy extraction from diets. The study reported here aimed to determine whether there are correlations between gastrointestinal tract microbiota population structure and energy use in chickens. Efficiency in converting food into muscle mass has a significant impact on the intensive animal production industries, where feed represents the major portion of production costs. Despite extensive breeding and selection efforts, there are still large differences in the growth performance of animals fed identical diets and reared under the same conditions. Variability in growth performance presents management difficulties and causes economic loss. An understanding of possible microbiota drivers of these differences has potentially important benefits for industry. In this study, differences in cecal and jejunal microbiota between broiler chickens with extreme feed conversion capabilities were analysed in order to identify candidate bacteria that may influence growth performance. The jejunal microbiota was largely dominated by lactobacilli (over 99% of jejunal sequences) and showed no difference between the birds with high and low feed conversion ratios. The cecal microbial community displayed higher diversity, and 24 unclassified bacterial species were found to be significantly (<0.05) differentially abundant between high and low performing birds. Such differentially abundant bacteria represent target populations that could potentially be modified with prebiotics and probiotics in order to improve animal growth performance.

Benchmarks of Victorian commercial goat meat enterprises

The Australian goat meat industry has mostly processed feral goats for export. As goat meat markets mature there will be an increased demand for farmed goats to meet supply, especially into niche markets. Production benchmarking showed that Victorian commercial goat meat producers are located generally in areas with <500 mm rainfall, usually in conjunction with other livestock and cropping enterprises. On average, 67% of farm area, equal to 701 ha (range 55 – 4400 ha) was allocated to the goat enterprise. Commercial producers used Boer bucks, at an average mating rate of 2.2%, over Boer X or feral X does. Weaning rates averaged 99% (range 51 - 165%). There was a large range in husbandry ($0 - $3.07) and supplementary feeding ($6.75 - $9.60) expenditure. Fifty percent of producers indicated that they carried out regular faecal egg counts to assess worm burdens. Seasonal supply patterns showed that producers were supplying Christmas and Easter markets with a live weight range of 12 - 40 kg and an overall average live weight of 26 kg. The issues of concern identified by commercial growers were: internal parasitism, doe fertility, kid predation, kid growth rates, Johnes disease, and fencing security. This study indicated that there is considerable scope to improve the productivity of the Victorian commercial goat meat industry. Most producers supply smaller carcases on a strong seasonal basis. This supply pattern inhibits industry development.

A supply chain approach to meat goat industry development

The Victorian goat meat industry is a significant contributor to export earnings, which is derived largely from the harvest of feral goats. The potential for exports of farmed goat meat into Asian product markets is being developed in a supply chain approach with producers, processors, exporters and Asian importers. Producers have been networked in four locations to improve supply capability and participate in production and economic benchmarking. In the absence of an existing market for premium farmed goat meat, a larger group of producers are cooperating with a marketer to develop a niche market in the Asian food service sector. This presents a challenge to the group in developing commercial relationships and playing a role in the marketing of their goat meat.