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The Saanen is the largest breed of Swiss goat: [5]: 404 billies stand about 90 cm (35 in) at the withers and weigh a minimum of 85 kg (190 lb). [2] It has white skin and a short white coat; some small pigmented areas may be tolerated. [2] It may be horned or hornless, and tassels may be present. The profile may be straight or somewhat concave ...
Feed conversion ratio (FCR) is the ratio of inputs to outputs; it is the inverse of "feed efficiency" which is the ratio of outputs to inputs. [2] FCR is widely used in hog and poultry production, while FE is used more commonly with cattle. [2]
The first commercial formulas. In 1846, Liebig, an acclaimed German chemist, had described all living tissue, including food, as being composed of different proportions of fats, carbohydrates and ...
The Anglo-Nubian is a dual-purpose goat, reared both for goat's meat and for milk. Kids fatten quickly for meat production. The milk yield is not as high as in some Swiss goat breeds, but the milk has a higher percentage of fat. Nannies give approximately 3.9 kg of milk per day, with an average fat content of about 4.8%.
Weaning is the process of gradually introducing an infant human or other mammal to what will be its adult diet while withdrawing the supply of its mother's milk. In the UK , weaning primarily refers to the introduction of solid foods at 6 months; [ 1 ] in the US , it primarily refers to stopping breastfeeding.
Cabrito, which is baby goat, is a typical food of Monterrey, Nuevo León, Mexico; [12] in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is another popular variety.
Equine nutritionists recommend that 50% or more of a horse's diet by weight should be forages, such as hay [5] " Fodder " refers particularly to foods or forages given to the animals (including plants cut and carried to them), rather than that which they forage for themselves.
This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Worldwide, goat meat is less widely consumed than pork, beef, and ...