The aim of this research was conducted to determine the differences between lamb's meat reared in organic and conventional systems. The research was carried out on 120 lambs. out of which 60 were reared in a conventional and 60 in an organic system. Compared to the conventional breeding system. which was used as a control in this research. it was found out that the meat from the organic system has the most favorable ratio and content of fatty acids. which is due to the breeding system and the way of nutrition. The differences in the average content of water. proteins. fat. carbohydrates and minerals between groups from the organic and conventional system. are statistically significant (p < 0.05). Based on the results obtained in this research. it can be concluded that lamb's meat from organic breeding systems have higher meat quality traits compared to conventional.

With certain exceptions, goat milk is similar to sheep and cow milk and, particularly, to human milk in respect to its composition, biological traits and nutritive value. In relation to some parameters goat milk has more advantages than the milk of other species. Due to its specific composition, milk is used in the production of variety of cheese and different types of milk drinks. In some countries of western Europe are produces reputable types of goat cheese which reach significantly higher price than the cheeses from cow milk. The people from Mediterranean and Middle Eastern countries, have a tradition for regular usage of drinks made of fresh or processed goat milk in people's diet. Due to the goat's ability to transform carotene into vitamin A, the fat in goat milk has exceptionally white color. Goat milk fat drops are smaller and more evenly distributed in the milk, allowing faster and easier digestion in human organisms. This is the reason why people with digestive problems prefer consuming goat milk. Fat in goat milk contains large amount of caprylic and caproic acids. According to the literature data a few of these acids are in free form, contributing to the specific odour and flavor of goat milk. Many researches characterize goat milk as a drink for convalescent but also as basic detoxifier of human organism. This work attempts to describe the actual situation of goat breeding in Macedonia, nutritive value of goat milk and the advantage in relation to the milk of other animal species and human milk.