18. The ideal carcass has a minimum
amount of bone, a maximum
amount of muscle and an
optimum amount of fat. A
certain proportion of fat is
desirable to reduce drying out of
the carcass. On the other hand,
too much fat is undesirable.
20. The amount of milk harvested from a
milking doe/ewes. The volume varies
due to different factors which affect
the animal such as body size, weight,
parity, stage of lactation, udder size,
litter size, nutrition, breed and
kidding/ lambing season.
24. Moderate to Highly Heritable Traits
• Birth weight
• Growth rate
• Structural traits, such as
heart girth, body length, and
withers size
25. Low or not Heritable Traits
• Estrus cycle
• Gestation length
• Litter size
• Incidence of multiple birth or
twinning
26. Selection Tips:
• Select ruminants that are
large for their age among their
herd mates. They should grow
rapidly from birth to weaning.
27. Selection Tips:
• Select kids from does
that breed regularly and
prefer does that kid at
least 3 times in 2 years.
28. • Consider multiple
birth as a criterion in
selection. Choose
breeding does that have
given birth to twins or
29. • Where conditions are highly
unfavorable, select goats for
high fertility and viability
rather than for rapid growth.
However, if it is possible to
provide high levels of feeding
for the kids up to 6 months old,
selection for growth rate would
be justified.
30. • Select for high milk
production and
persistency of lactation.
31. • Select replacement
stock on the basis of
parental performance
such as growth rate, high
milk production, easy
milkers, and others.
32. • Select a breed that is
most common in the locality.
There is no best breed in all
conditions. An animal thrives
in the existing local condition
could give a better
performance.
33. • Grades or native animals
are more practical to start
with. There is less
investment involved and they
are not as sensitive as the
purebreds in their
requirements such as
feeding, housing, and
36. •A score card is a method of judging which
contains a systematic, brief, and ideal
description of the different body parts of
an animal with their numerical values
based on industry standard. The total
numerical point is always 100. For the
beginners to use this effectively, an
anatomy of external parts has been
provided in each animal according to
their purpose.
38. 1. Identify the animal to be scored or
judged.
2. Stay near the animal for a better
inspection and closer examination.
3. Examine each part thoroughly
following the sequence appearing in the
score card.
4. Use your hand to feel and inspect the
39. 5. Write the score next to the
perfect score following its order and
sequence.
6. Deduct from the perfect score the
deficiency the judge may find in the
specific parts of the animal.
7. Add the total score. This will be
the final rate or score of the animal.
40. •Through this, good and
weak point can be
evaluated, thus improves
the whole herd by
eliminating unproductive
animals and retaining only
the productive ones.
43. •The doe largely determines
the success of your dairy
goat enterprise. Hence, it is
very important that you
select her with care. Here
are some points to remember
when choosing milking does.
44. 1.
•These should be purchased from a
locality or area with similar climatic
conditions;
54. •One half of the blood composition of
the herd comes from the buck; the
improvement of the herd depends
much on it. Consider the following
when selecting a breeder buck.
55. • One year old buck that has successfully
mated once is desirable;
• Acquired bucks should be accompanied by
a pedigree record;
• The buck should be the heaviest in the
herd;
56. • It should be capable of transmitting its good qualities to
its progeny;
• It must have a good producing line, based on farm
record;
• Buck must come from a doe with high twinning rate;
• Buck must be active and ready to breed in-heat does.
