Efficient breeding of dairy goats
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To improve the milk yield of the ewes, select elite breeds. When selecting and selecting the varieties, select the foreign elite rams to cross the local ewes to obtain high-yielding milk goat hybrids.
Saanen dairy goats are native to Switzerland and are characterized by beards, with long heads, necks, torsos, full chest spaces, large abdomen, thin skin, short hair, and developed breasts. Adult rams range from 80 kilograms to 90 kilograms, and adult ewes range from 50 kilograms to 64 kilograms, with an annual output of 600 kilograms to 700 kilograms.
Laoshan Dairy Goat Daishan Dairy Goat is one of the domestic best dairy goat breeds. It is produced by crossbreeding of Saanen dairy goats and local white goats. The whole body is pure white, there are generally no horns, there is a droop on the neck side, the body is strong, and the structure is well-proportioned. The head, neck, body and legs are long and the breasts are well developed. The adult ram weighs 70 kg to 80 kg and its body height is 70 cm to 80 cm. Ewes are generally smaller than rams, and have a high milk production capacity. The lactation period is generally 240 days to 250 days. High-yield ewes can reach 300 days, and the average milk yield is 450 kg.
Management points Milk goats have strong adaptability, low requirements for feeding conditions, easy feeding, and good management. Weeds, leaves, vines, leaves, wheat bran, and grains can all be used as feed, but must be properly bred and scientifically reared according to each growth stage.
Within 30 days of pregnancy, the ewe and ewes of pregnant ewes should not be overstocked, and frequent feed changes should be avoided. Mother goats that have been fertilized by natural mating are allowed to make contact with the rams or across a fence 18 days to 25 days after mating, to determine whether they are truly pregnant. Pregnancy must be fed with adequate amounts of nutrients so that the female goat can maintain a good body condition and at the same time allow the sheep to exercise properly to keep it active and active. The last month of pregnancy should slowly increase nutritional levels again, accumulating more nutrition to prepare for peak milk production. To prevent fattening dairy goats during late pregnancy, milk production will be reduced. Therefore, it is not possible to feed high-energy feeds during this period, but to feed high quality full-priced feeds.
Lambs
1. The initial period. The main food within 10 days of the lamb's birth is colostrum. Colostrum contains immune globulin which can increase the resistance of the lamb. The amount of colostrum should be at least 1/5 of the weight of the lamb. When a person is unfamiliar with feeding, she can be fed with the ewes six days ago and then artificially nursed after six days. 2. Feeding period. After 10 days of birth, whole milk can be fed. In 40 days or so, the amount of lamb should be sufficient to feed the lamb. At the same time, the lamb can eat small amount of digestible high-quality concentrate and hay earlier, which helps to improve the digestive ability of the lamb. . 3. Milk season. After 40 days to 80 days after the sheep is born, milk, grass, and materials should be equal. Grass to feed high quality legume hay, feed barley, oats, corn, bran, bean cake and other mixes. 4. Weaning period. Postpartum 80 days to 120 days, should be dominated by grass, if there is good quality hay, and a cake residue supplement, weaning period can be as early as 90 days, will not affect the development.
The lactating ewes of lactating ewes are generally house-fed and their feed requirements are: 1 kg of milk per day of sheep, 5 kg of fresh grass or sweet potato vines are fed in summer and autumn, plus 0.25 kg of corn meal, 5 g of bone meal, 10 g Salt, and give enough water; winter and spring to feed 2 kilograms of high quality hay or dried sweet potato vines, peanut vines or soybean pods, plus another 300 grams of corn flour, 5 grams of bone meal, 10 grams of salt, to warm water for drinking. With the increase of milk production, concentrates increased accordingly. For sheep with a daily output of 1.5kg to 2.5kg of milk, corn flour should be added to 0.5 kg to 0.7 kg, and sheep with a daily output of 3 kg to 3.5 kg of milk should be added to 0.8 kg to 1 kg of corn. Male and female ewes should be reared in groups, grazing for 2 hours to 3 hours a day, so that the ewes exercise and sun, and pay attention to the cleanliness of the sheep house.
Method of milking The first-born ewes can be set up with a neck or a rope, and patience can be induced. The group raises the first-born ewes of the grooming to the side of the milking ewes so that the conditional reflection of the milking action can make them slowly. adapt. After 1 to 3 milking operations training can be milked.
Scrub massage breast milk before the towel in the warm water of 40 °C ~ 50 °C soaked after the heat of the breast, then dry, hold the front half of the breast by hand, rhythmic massage 2 to 3 times, each massage half a minute ~ 1 minute.
According to the size of the nipples, milking is performed using the fist-grip method and the sliding-squeezing method. The fist grip method is to hold the lower part of the breast and hold it tightly while pulling it down; the larger and longer breasts use a squeezing method to hold the upper part of the breast first, and then grasp and pull down gently so that the milk is squeezed out from the nipple. When operating, hold both breasts with both hands, and both hands should be even and light, and the speed should be the same. The first few drops of milk can be discarded. Every time the breasts of two breasts are squeezed clean, otherwise it is easy to cause mastitis and deformity of breasts. In general, dairy cows will squeeze their milk once in the morning and in the evening, and if they produce more than 3 kilograms of milk per day, they should squeeze it once at noon. Increasing the number of milking and supplementing the feed such as bean cake 20 minutes before milking, and feeding warm salt water can promote lactation and increase milk production.
After squeezing fresh milk, squeeze it with 3 to 4 layers of sterilized gauze. If it cannot be delivered to a dairy farm or sold in time, sterilize it by low-temperature sterilization and then cool it for temporary storage.