INFLUENCE OF STATION OF THE YEAR, THE RACE AND THE NUMBER OF BIRTH IN THE QUALITY AND QUANTITY OF MILK GOATS SEMI FEEDLOT

The stated goal in this study was to evaluate the behavior in dairy goats Saanen and Alpine during the Fall-Winter, as well as the influence of the number of labor in production and milk quality, low semi feedlot conditions. The research was conducted in two phases, the first was held at the ranch &...

Full description

Bibliographic Details
Main Authors: R. Martínez-García, Y. Villegas-Aparicio, G. Fuentes-Mascorro, M.I. Pérez-León, M.P. Jerez-Salas
Format: Article
Language:English
Published: Universidad Autónoma de Yucatán 2014-08-01
Series:Tropical and Subtropical Agroecosystems
Subjects:
Online Access:http://www.revista.ccba.uady.mx/ojs/index.php/TSA/article/view/2039
Description
Summary:The stated goal in this study was to evaluate the behavior in dairy goats Saanen and Alpine during the Fall-Winter, as well as the influence of the number of labor in production and milk quality, low semi feedlot conditions. The research was conducted in two phases, the first was held at the ranch "Las Cabrillas", located in the community of San Juan Chilateca, Oaxaca. The second phase was the chemical analysis was performed in the laboratory of dairy , Institute of Agricultural Sciences (ICAP ), belonging to the Universidad Autónoma del Estado de Hidalgo (UAEH ). The variables were: milk production and milk quality: the results obtained with the Milkscam were: Fat (% ), non-fat solids (%) Density (kg/m3), Protein (%) Lactose (%) Total Solids (%), and pH. Statistical analysis was an experimental design factors using the SAS statistical package The System 9. Females Alpine phenotype obtained the highest parameters of the second to fifth birth delivery, with a best result of third birth as production (2,490 kg) , lactose (5.07 %) and density (1030.732  kg/m3 ). Phenotype Saanen females obtained the highest parameters in the fourth. Higher Fall parameters were obtained , where most of the flock is drying and therefore production and elements decreases as fat (4045 %) , protein (2.777 %) , total solids (0.706 % ) and solids increases no fatty (7.381 %).
ISSN:1870-0462