Recent advances in the feeding and nutrition of dairy goats

Abstract

There have been recent advances concerning research of the feeding and nutrition of dairy goats in a wide array of areas. Ruminally emitted methane and supplementary feedstuffs to a lesser extent make appreciable contributions to the carbon footprint of dairy goats, with the former affected by type of production system and associated dietary characteristics. Unique behavior of goats necessitates careful consideration of the nature of confinement facilities to achieve optimal production by animals differing in social hierarchy. Physiological conditions such as nutritional needs and perhaps health status may influence diet selection by goats in both grazing and confinement settings. Some research suggests that low concentrations of protein and fat in milk of high-yielding dairy goat breeds could involve the type and nature of dietary ingredients as influencing end products of ruminal fermentation. With the relationship between milk urea nitrogen concentration and efficiency of dietary protein utilization, through future research the measure may be a useful tool for diet formulation as in dairy cattle. Effects of dietary inclusion of sources of fats and oils vary considerably depending on their nature, as is also true for byproduct feedstuffs and conventional ones being substituted for. Supplementation of dairy goats with sources of polyunsaturated fatty acids can affect oxidative stress and various feedstuffs influence antioxidant status; however, research addressing the significance of such changes under practical production settings would be beneficial.

Effects of Two Different Energy Sources in Total Mixed Diets on the Performances and Blood Metabolites of Lactating Boerka Goats

“…There were no DM intake differences (P>0.05) as the fat content increased from 1.49% (TMR1) to 2.28% (TMR2), but significant increases (P<0.05) in DM intake were observed in goats fed higher fat and lower NFE diets (TMR3, TMR4 and TMR5). Goats have been suggested to be less susceptible to negative effects of high dietary fat level on dry matter intake (Goetsch 2019). In the present study, diets were isocaloric and were provided as total mixed rations in pellet form which could have negated the possible negative effect of fat on palatability.…”

“…TMR is considered to be suitable in providing nutrients in more precise amounts and balances as compared to conventional practices (Schingoethe 2017). This is particularly relevant during the lactation period when the nutrient and energy requirements are at the peak levels to support a high level of milk production (Goetsch 2019) and a reduction in feed intake may occur due to the metabolic and hormonal factors (van Knegsel et al 2007). During the lactation state, the animals are therefore commonly experiencing a negative energy balance that will influence negatively their subsequent performances (van Knegsel et al 2007).…”

Thyroid and Lipidic Profiles in Nicastrese Goats (Capra hircus) during Pregnancy and Postpartum Period

“…The preservation of adequate body condition and milk supply is a fundamental aspect of early lactation; therefore, during this period, the organism directs the energy signaling toward the feed intake [ 11 ]. Moreover, lower circulating T 3 and T 4 concentrations were observed at the start of lactation, with an increase along with the lactation and a related decrease in the dry period [ 12 ].…”

Recent Advancement in Goat Nutrition

“…Despite their nutritional value, there are concerns about antinutritional factors such as tannins, nitrates, oxalates, sinogens, saponins, mimosine that limit their utilization [8]. On the other hand, tannins are said to bind with proteins in the rumen and lead to increased amino acid absorption in the intestine [9], increase nutrient utilization and feed efficiency, thus improving growth performance [10].…”

“…Supplementation of forage with concentrates has been done mainly in dairy goats due to the high nutrient requirement during this stage. It has been observed that the nature of the diet does not only affects the amount of milk produced, but also its composition and the quality of the products made from it [9]. In this context, a study [117], was conducted on the effects of different levels of concentrate and supplementary hay feeding on the occurrence of rancid and tart flavors in Norwegian goat milk.…”