Goat Farming 2004

OFFICE OF THE EXECUTIVE DIRECTOR
Dear Reader,
In these trying times, the typical Filipino farmer has no recourse but
to keep up with the challenge of increasing the productivity vis-à-vis
income of his/her smallhold farm. Goats, popularly known as the “poor
man’s cow,” offers the farmers additional income for their families, as
goat raising can easily be integrated with their crop-based farming
system. In addition, goats require only a small initial investment and low
maintenance for their upkeep.
The 2004 edition of The Philippines Recommends for Goat
Farming is replete with updated information on all the aspects of goat
production and the goat industry as a whole. We do hope that you will
find all this information relevant to your different needs on goat farming.
You will be assured to receive our future publications if you return
the attached acknowledgment receipt. You can also acknowledge
receipt of this publication through email at [email protected].
Very truly yours,
PATRICIO S. FAYLON
Executive Director
The Philippines
Recommends for
Goat Farming
Philippines Recommends Series No. 24-D
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY

AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT
Department of Science and Technology
PHILIPPINE AGRICULTURE AND RESOURCES RESEARCH

FOUNDATION, INC.
LIVESTOCK DEVELOPMENT COUNCIL

Department of Agriculture
Los Baños, Laguna

2004
First Printing 1977
Second Printing 1982 (Revised)
Third Printing 1985 (Revised)
Fourth Printing 1993 (Reprinted)
Fifth Printing 1999 (Reprinted)
Sixth Printing 2004 (Revised)
ISSN 0115-7833
ISBN 971-20-0522-4
Bibliographic Citation:
The 2003 Goat Farming Committee. The Philippines

recommends for goat farming. Los Baños, Laguna:
PCARRD-DOST, PARRFI, and DA-LDC,
2004. 137p. - (Philippines Recommends Series
No. 24-D).
Philippine Copyright © by PCARRD, 2004.
ii
Foreword
G oats, being small animals, are popularly raised by smallholder

farmers. Given their size, they are relatively easier to raise than
large ruminant animals. Moreover, their upkeep entails a small initial
investment and a correspondingly small risk of loss.
Goats can easily be integrated with the existing crop-based farming
systems. They provide meat, milk, and supplemental cash to rural farm
families. Moreover, their manure is used as organic fertilizer in crops;
hence, they also contribute in soil improvement.
In 2002, the volume and value of production were 74,790 t liveweight
and P4,152 million, respectively. On the other hand, utilization was
recorded at 33,550 t, which is a bit higher than the 2001 figure of
33,467 t. The demand for chevon is increasing, but supply is low,
particularly in Luzon. To increase production, it is imperative to employ
improved production techniques.
This volume is the third revision of The Philippines Recommends
for Goat Farming, which was first published in 1977 and was revised
in 1982 and 1985. It aims at providing extension workers, research and
development (R&D) workers, students, farmers, and those who are yet
to venture in goat production an updated package of recommendations
on goat farming.
With this latest volume, the Philippine Council for Agriculture,
Forestry and Natural Resources Research and Development (PCARRD),
in cooperation with the Department of Agriculture-Livestock
Development Council (DA-LDC) and the Philippine Agriculture and
Resources Research Foundation, Inc. (PARRFI), hopes to contribute to
the improvement of the goat industry, as well as the government's
programs on food sufficiency and income improvement, particularly in
the rural areas.
PATRICIO S. FAYLON
Executive Director
PCARRD
iii
Acknowledgment
P CARRD wishes to acknowledge the cooperation and assistance

extended by the following persons, institutions, and agencies in the
production of this third revision of The Philippines Recommends for
Goat Farming:
● The committee members who did the first edition (1977), the
first revision (1982), the second revision (1985), and the third
revision (2004) of The Philippines Recommends for Goat
Farming;
● PARRFI, particularly its President, Dr. Ramon V. Valmayor;
● DA-LDC, particularly its Executive Director, Mr. Pedro O.
Ocampo;
● The Small Ruminant Center – Central Luzon State University
(SRC-CLSU), particularly its Director, Dr. Emilio M. Cruz;
● Ms. Olive Emata of the Dairy Training and Research Institute
(DTRI) – University of the Philippines Los Baños (UPLB);
● The PCARRD Livestock Research Division Director,
Dr. Edwin C. Villar; Assistant Director, Dr. Elaine L. F.
Lanting; and staff, particularly Mr. Ric Mulimbayan, Mr. Eric
Perez, and Ms. Jasmin G. Malabanan;
● The PCARRD Applied Communication Division Director,
Dr. Norma V. Llemit, and staff, Dr. Lorna C. Malicsi, Mr. Ruel
S. Pagcaliwagan, Ms. Marina T. de Ramos, and Ms. Carmelita
B. Alamban;
● To all those who, in one way or another, have helped in the
preparation of this publication.
iv
Contents
Foreword iii
Acknowledgment iv
The 2003 Goat Farming Committee x
Glossary of Terms xii
The Philippine Goat Industry 1

Advantages 2
Constraints 4
Prospects and Opportunities 4
Starting a Goat Enterprise 6
Production Systems 6
Tethering 6
Extensive production 6
Intensive production 8
Semi-intensive production 9
Integration into crop agriculture 10
Choosing the Foundation Stocks 11
Determining the Age of Goats 16
Breeding and Reproduction 17
Some Reproductive Phenomena in Goats 17
Selection 17
Breeding Practices for Does 19
Breeding Practices for Bucks 20
Mating Schemes 21
Artificial Insemination in Goats 22
Potential of Superovulation and Embryo Transfer
(SOET) in Goats 25
Management Practices 27
Care of the Weaner/Grower 27
Care of the Doe and Newborn Kids 27
Care of the Kid 29
Identification 30
Disbudding 30
Castration 30
Weaning 32
v
Care of Lactating Goats 33
Care of the Dry Doe 36
Care of the Breeding Buck 36
Hoof trimming 36
Record Keeping 38
Selection and Culling 39
Housing and Fencing 40
Housing 40
Flooring and its area 40
Pens and partitions 43
Roof and its design 44
Other facilities inside the goat house 44
Isolation/quarantine area 45
Loafing area 45
Fencing 46
Nutrition 47
Nutrients Required by Goats 47
Water 47
Carbohydrates 48
Protein 48
Fat 48
Minerals 48
Vitamins 51
Guidelines in Feeding of Goats 56
Feeds for Goats 57
Practical Feeding of Goats 61
Strategic Concentrate Supplementation 63
Fattening stocks 63
Breeding stocks 63
Use of Urea in Goat Diets 63
Herd Health Management 65
Suggested Pointers to have a Healthy Goat Herd 65
Diseases of Goats in the Philippines 66
General Guide on Worm Control 67
Strategic worm control 67
Use of MUMMB lick 67
Strategic worm control without MUMMB 82
General Recommendations in Deworming Animals 84
vi
Product and By-product Processing and Utilization 85
Pasteurization of Goat Milk 85
Slaughtering of Goats 86
Slaughtering procedures 87
Fabrication of Goat Carcasses 88
Goat By-Products 89
Goatskins 89
Marketing and Economics 96
Domestic Supply and Utilization 96
Marketing Practices 97
Domestic Price 98
Traders' Preference for Goat Characteristics 100
Some Marketing Tips 100
Economics 101
References 111
Appendices 115
1 Directory of nucleus and multiplier farms for goats under the

SRGIP (as of July 18, 2003) 115
2 Directory of some commercial goat farms (as of January 20,
2003) 117
3 A sample of lactation record 122
4 Some processed products from goat milk 123
5 Some culinary recipes using goat meat 129
6 Some processed products using goat meat 134
7 Different uses of goatskin leather 137
List of Tables
1 Goat population, volume, and value of production, 1992–2002

3
2 Some breeds and strains of goats adaptable in the Philippines
12
3 Local performance data of upgraded goats raised under
different production systems 15
4 Some reproductive parameters in goats 18
5 Heritability estimates for goats 18
6 Gestation table for goats (based on average gestation period of
150 days) 28
vii
7 The recommended floor space area for goats at different ages
43
8 Daily nutrient requirements of goats 52
9 Nutrient requirements of goats with milk at different fat levels
(nutrients/kg milk) 56
10 List of some cultivated and indigenous fodder species 59
11 List of common Philippine feedstuffs for goat production 60
12 Suggested feeding guides for goats 62
13 Common infectious diseases of goats 68
14 Common parasitic diseases of goats 75
15 Metabolic diseases of goats 78
16 Chevon supply and utilization, Philippines, 1992–2002 96
17 Price of breeder goats in two farms, 2002 99
18 Technical and financial assumptions for goat production 102
19a Capital outlay for 10-doe level 103
19b Projected production schedule by type and year, 10-doe level
103
19c Projected value of sales by type and year, 10-doe level 103
19d Projected income statement for 10-doe level under semi-
intensive system 104
105
20d Projected income statement for 25-doe level under semi-
intensive system 106
107
21d Projected income statement for 50-doe level under pure
confinement system 108
109
22c Projected value of sales by type and year, 100-doe
level 109
22d Projected income statement for 100-doe level under pure
confinement system 110
viii
List of Figures
1 Goat inventory by farm type in million head, Philippines, 2002

(BAS, 2003) 1
2 Distribution of inventory by region in thousand head, 2002
(BAS, 2003) 2
3 Tethering is the usual method of goat raising in the backyard 7
4 Extensive goat production 7
5 Intensive goat production 8
6 Semi-intensive goat production 9
7 Goat-mango integrated system 10
8 The Philippine native goat 13
9 An upgraded (native x Anglo-Nubian) goat 13
10 Anglo-Nubian breed 14
11 Boer breed 14
12 Toggenburg breed 15
13 Dentition in goats 16
14 AI in goats 23
15 Disbudding kids 31
16 Castrate buck kids that are not intended for breeding 31
17 Milking stand for goats 34
18 Proper hand-milking procedure 35
19 Hoof trimming 37
20 Goat house with all the essential fixtures 41
21 A simple shed provides shelter to goats 42
22 Fodder tree/shrub leaves are relished by goats 58
23 Delousing with an effective insecticide 66
24 A goat with Caseous lymphadenitis 80
25 A goat infected with orf 80
26 An illustration of the strategic worm control using MUMMB
81
ix
The 2003 Goat Farming Committee
CHAIRPERSON
Dr. Cesar C. Sevilla

Professor
Institute of Animal Science
University of the Philippines Los Baños (UPLB)
College, Laguna
and
Team Leader
National Ruminant Commodity R&D Team
PCARRD, Los Baños, Laguna
MEMBERS
Dr. Patricio B. Ancheta Dr. Elaine L. F. Lanting

Associate Professor IV Assistant Director
College of Veterinary Medicine Livestock Research Division
Central Luzon State University (CLSU) PCARRD, Los Baños, Laguna
Muñoz, Nueva Ecija
Dr. Mafeo B. Bejo Dr. Ma. Excelsis M. Orden

University Researcher Associate Professor
Institute of Animal Science Research Office
UPLB, College, Laguna CLSU, Muñoz, Nueva Ecija
Ms. Josefina A. Contreras Dr. Mario S. Suba

Senior Agriculturist Professor V
Animal Products Development Center College of Agriculture
Bureau of Animal Industry - CLSU, Muñoz, Nueva Ecija
Department of Agriculture (DA)
Marulas, Valenzuela City
Dr. Emilio M. Cruz Dr. Edwin C. Villar

Professor IV/Director Director
Small Ruminant Center Livestock Research Division
CLSU, Muñoz, Nueva Ecija PCARRD, Los Baños, Laguna
x
Mr. Preben Dioscoro L. Javier Mr. Ruel S. Pagcaliwagan
Goat Raiser Volume Editor
Penta Jota Farms Applied Communication Division
9941 Makiling St., College, Laguna PCARRD, Los Baños, Laguna
xi
Glossary of Terms
Abortion – premature birth

Ad libitum – unlimited or liberal feeding
Afterbirth – the placenta and other membrane expelled after delivery
of the fetus or young
Antibiotic – a substance produced by molds, which inhibits growth or
kills bacteria
Anthelmintics – drugs administered as drench, bolus, or mixed in feed
to get rid of internal parasites, such as worms and flukes
Browse plants – shrubs or trees nibbled by goats
Buck – a mature male goat
Buck kid – a male kid
By-pass protein – dietary protein, which has passed or escaped the
rumen undegraded
Castration – a surgical operation that removes the primary sex organs
(testes)
Cauterize – to burn with a hot iron
Chevon – goat meat
Colostrum – the first milk of the doe after kidding
Concentrates – grains or feeds that are low (less than 18%) in crude
fiber, but high in digestible nutrient content
Conception – pregnancy
Docile – easy to manage or handle; tamed
Doe – a mature female goat that has kidded or given birth
Doeling – a mature female goat that has not yet kidded
Doe kid - a female kid
Drench – to give liquid medicine to animals by pouring down the throat
of the animal
Emasculator – an instrument used in castration
Enteritis – inflammation of the intestine
Estrous cycle (heat cycle) – interval from one estrus to the next estrus
Estrus (heat period) – the period when the doe is receptive to mating
Excreta – waste matter such as urine, feces, and sweat expelled by the
body of an animal
Fawn – light yellowish brown color
Fodder – feed materials for ruminant animals, either fresh or dried, but
usually coarse
xii
Forage – feed materials for ruminants, usually with lower nutritive
value and digestibility than concentrates
Foreleg – the front legs of quadrupeds or animals with four legs
Forequarters – the front region or part of the body of a quadruped, or
four-legged animal comprising the shoulder and the chest regions
Fluke – a flat and leaf-like parasite worm. When it infests the liver, it
is a liverfluke.
Freshen – to kid or give birth to a young
Frog – the soft part at the center of the hoof
General herd – herd composed of all the animals in the farm; bucks,
castrated males, dry does, and weanlings
Gestation – pregnancy; the period from fertilization to birth
Grades – the offspring of a native or indigenous breed
Heel – back of the foot
Herd – a group of animals kept feeding or traveling together
Hindquarters – the back or posterior region of the animals, including
the parts supported by the hind legs
Hooks – the joint in the hind legs of an animal which corresponds to the
knee
Hoof – the entire part of the foot of the animal covered by the horny
covering
Incision – cut or slit
In-kid – pregnant
Kid – a young goat
Kidding – same as freshening or parturition; giving birth
Lactation period – the period during which the dam produces milk
from the time of delivery of her young
Milk let-down – the voluntary release of milk from the udders of
lactating female; also referred to as milk ejection
Maiden doe or virgin doe – a mature female goat ready for breeding
Meconium – first fecal matter of the newly born animal
Milking doe – a nursing or lactating female goat
Muzzle – the projecting part of the animal head including the mouth,
jaws, and nose
Nutrient – applied to any feed constituent, or group of feed constituents
of the same general chemical composition that aids in the support
of life
Ovulation - shedding of the egg from the ovary
Parturition – the general term for giving birth
Pasture – land with herbage or forage crops for grazing animals
xiii
Pendulous – hanging and freely swinging
Polled – naturally hornless
Postpartum – the period after birth
Postpartum breeding – mating after calving or when uterus and other
parts of the reproductive system have returned to normal
Progeny – offspring
Purebreed – animals bred from pureblood and are qualified for
registration
Ration – feed allowed for a given animal for a day of 24 hours, whether
it is fed at one time or in proportion at different times
Scours – diarrhea
Scrotum – the external bag or pouch that holds the primary sex organs
of males
Sole – bottom or undersurface of the foot
Stocky – thick-set; sturdy or firm built
Tan – to treat or change hide or animal skin into leather
Teat – nipple of the udder; the protuberance of an udder through which
the milk passes out
Testes – primary sex organ of the male where sperms and male
hormones are produced
Tethering – restraining an animal with a rope or chain to allow limited
movement
Tunica vaginales – thin membrane covering the testes
Udder – organ in the female animal that secretes milk
Viscera – soft interior organs in the body cavities that include the
intestines, heart, lungs, etc.
Vulva – outer genital organ of the female animal; the opening into the
vagina
Wattle – fleshy lobe or appendage hanging down from the throat or chin
of goats
xiv
The Philippine Goat Industry
The country’s goat industry is generally of the smallholder type or

small-scale in operation. Tethering production is still the predominant
system being practiced. Goat raising remains an integral component of
smallholder mixed farming systems where it provides smallholders with
meat, milk, and supplemental income.
In 2002, the Philippines had 3.29 million (M) goats; 99.6%
(3.28 M head) of these are raised in smallholder farms in rural and
rural-fringed areas. Only a meager .4% (.01 M head) is found in
commercial farms (Fig. 1).
Goats are widely distributed in the country but are heavily
concentrated in Region VII with 15% (486,903 head) of the total
population; in Region I with 13% (442,745 head); in Region VI with
11% (358,885 head); in Region XI with 10% (333,662 head); and in
Region III with 7% (243,382 head). These top five producing regions
account for 56% of the total goat population (Fig. 2).
The goat’s popularity as a “poor man’s cow” helped boost its
population inventory and total volume and value of production. Inventory
.01
(.4%)
Commercial
Backyard
Total - 3.29 M head
3.28
(99.6%)
Fig. 1. Goat inventory by farm type in million head; Philippines, 2002

(BAS, 2003).
PHILIPPINES RECOMMENDS FOR GOAT FARMING 1

486.9
(15%)
442.7 Region VII

1,428.3 (13%)
(43%) Region I
Region VI
Region XI
358.9
(11%) Region III
243.4 333.7
(7%) (10%) Other regions
Fig. 2. Distribution of inventory by region in thousand head, 2002

(BAS, 2003).
increased from 2.3 M in 1992 to 3.3 M in 2002, with an average annual

growth rate of 4%. On the other hand, total production of 59,670 t
liveweight valued at P1,908.0 M in 1992 reached 74,790 t liveweight
valued at P4,152.0 M in 2002 (Table 1). However, offtake figures
decreased from 26 kg in 1992 to 23 kg in 2002.
In 2002, gross supply of chevon was 33,550 t. It is 8% lower
than the 1992 figure of 36,520 t. Utilization in 2002 was 25,308 t and
8,242 t for carcasses and offals, respectively. The per capita consumption
is still low at .42 kg/year.
Advantages
Goat farming offers several advantages, foremost of these are the

following:
z Goats, being small animals, require only a small initial investment

for their upkeep. As such, the risk of loss is also small, making
goat farming an attractive proposition among rural farm families.
Also, women and children can easily participate in goat
production.
z Goat raising can easily be integrated with crop-based farming
systems. While it may be just a source of secondary income,
it provides farm families with meat, milk, and skin for processing
into high-value products. Goat manure is also used as fertilizer
for the farmers’ crops.
2 PHILIPPINES RECOMMENDS FOR GOAT FARMING

Table 1. Goat population, volume, and value of production, 1992 – 2002.a
Production
Population Volume Value

Year (‘000 head ) (‘000 t liveweight) (million, P)
1992 2,306 59.67 1,908

1993 2,562 65.59 2,179
1994 2,633 68.56 2,257
1995 2,828 70.71 2,495
1996 2,982 70.18 2,653
1997 3,025 70.86 2,849
1998 3,085 71.95 2,936
1999 3,050 73.90 3,325
2000 3,151 75.19 3,321
2001 3,215 74.60 4,011
2002 3,294 74.79 4,152
a
BAS,1992–2003.
z Goats can thrive even on browse because they can digest

cellulosic feed materials more efficiently. They can survive in
an environment in which available fodder ordinarily cannot
support cattle during the dry season. Moreover, they can
subsist on vegetation that are unpalatable to other ruminant
species.
z Goats have other inherent advantages over other ruminant
species such as: they mature earlier; have higher fertility; are
capable of multiple births; and have shorter gestation period.
Goats can be bred as early as eight months old and produce
milk five months after. The first carcass or kid crop can be
sold in less than a year. Owing to their short kidding interval
(8–9 months), production of both milk and meat can be
increased in a relatively shorter time.
z Goat meat (chevon) is popular for certain delicacies such as
‘kilawen,’ ‘papaitan,’ and ‘calderetta.’ It is part of the regular
food intake of people, particularly in Northern Luzon where
chevon is sold in the market just like pork, chicken, and beef.

Constraints
Problems that hamper the productivity and full development of the

goat subsector need to be urgently addressed. Foremost of these
problems/constraints are the following:
z Lack of and high cost of quality breeder stocks;

z High mortality rate at preweaning stage;
z Endoparasitism and development of anthelmintic resistance;
z Absence of a defined breeding program; and
z Socioeconomic problems (e.g., land ownership, lack of
institutional credit facilities, undefined marketing system, among
others).
Prospects and Opportunities
The goat subsector faces a bright future. Demand for meat is

relatively high and is likely to increase with time. On the other hand,
supply is low, particularly in Luzon. Goats that are being sold in some
Metro Manila markets (e.g., along EDSA) come from as far as the
Visayas and Mindanao.
Price on per head and per kilogram liveweight bases is increasing
every year. On per head basis, the average yearly increase from 1990
to 2000 was 7%. On per kilogram liveweight basis, the increase from
2000 to 2001 price level was 50%.
Chevon, just like beef, can be prepared into a wide array of
palatable dishes that Filipinos like to savor. There are now big
restaurants that offer chevon delicacies. Because of the goat meat’s
high water-holding capacity, it is also a good material for processing into
different meat products such as corned chevon, sausages, ‘tapa,’ among
other preparations.
Goat milk has its own niche market. Babies who are allergic
to cow’s milk are usually fed with goat milk. Because of its high vitamin
A content, goat milk is now increasingly used in the manufacture of
cosmetics. It is also excellent for processing into cheese, butter, ice-
cream, among other products. It is a good protein source for rural farm
families who cannot afford to raise a dairy cow or buy dairy products
from cows.
Goat raising offers a good source of sustained income to rural
enterprisers. Positive net income and return-on-investment (ROI) are

realized for a 25-, 50-, and 100-doe level operation, even during the first
year. The ROI for five years is 50% from 10-doe level; 67% from
25-doe level; and 60% from 50- and 100-doe levels.
Technologies on improved goat production and meat/milk/skin
processing are also available. Moreover, there are current government
programs/initiatives that are geared towards the development of the
subsector such as the Department of Agriculture's (DA) Small Ruminant
Genetic Improvement Program (SRGIP).

Starting a Goat Enterprise
Goat production requires simple facilities and level of management.

But for a goat enterprise to be viable and successful, careful planning is
imperative. The business objective or the purpose of raising these goats
(e.g., for meat, for milk, etc.) must be clear to the operator. This is
because other requirements are hinged to this (i.e., breed of goat to use,
appropriate production system, location of the farm, appropriate
management practices and resources, among other considerations).
Production Systems
The system of goat production in the country can be categorized

into five: a) tethering, b) extensive, c) intensive, d) semi-intensive, and
e) integration into crop agriculture.
Tethering
This is the usual method of goat raising in Asia, including the

Philippines (Fig.3). Goats are tied each to a rope 6–10 m long. The
animals are transferred once or twice daily to new areas where they
have free access to fresh forage. At night, they are given water in their
shelter. Water is provided when the goat is transferred to the shelter at
night. Very little or no concentrates, salt, or mineral licks are provided.
Tethered animals are closely monitored to prevent damage to crops.
Transferring of goats every now and then to new areas is a good practice
to control worms.
Extensive Production
Goats are usually kept in small herds of 5–10 animals (Fig. 4). The
herd is let loose to browse/graze on natural vegetation and hedges.
Very little management is exercised except letting the animals graze
freely and herding them at night. The ability of goats to return on their
own in the late afternoon helps ease management. Animals are allowed

Fig. 3. Tethering is the usual method of goat raising in the backyard.
Fig. 4. Extensive goat production.

to graze for as long as possible, from early morning to late in the
afternoon (eight hours or more a day).
In the Philippines, goats are allowed to graze on vegetable plots
after harvest to rid the field of vegetable rejects or the stubbles between
rice harvests. It is also common to cut leaves of Leucaena leucocephala
(ipil-ipil), Manihot esculenta (cassava), Pithecelobium dulce
(kamachile), Artocarpus heteraphyllus (jackfruit), and Hibiscus
rosasinensis (hibiscus) to feed the goats. Limited stall feeding of either
rice straw or cut grass is provided during shelter time. No forage
conservation or ensiling is practiced.
A low level of unpaid family labor represents the main input.
Intensive Production
Complete confinement of animals is practiced (Fig. 5). Hence,

cultivation of forages is a must. This system employs the cut-and-carry
method. Mixtures of grasses, legumes, and tree leaves are fed to the
animals. Supplementation of concentrate is dependent on the kind of
available forages. Since rice straw is abundant in the countryside, its use
should be maximized with the addition of molasses.
Fig. 5. Intensive goat production.

The advantages of intensive production system include the
following:
z Efficient conversion of crop residues;
z Effective parasite control; and
z Minimal damage to the environment because the animals are
controlled.
Semi-intensive Production
This system shows varying degrees of compromise between

extensive grazing and intensive production and is largely dictated by the
availability of land (Fig. 6). Grazing is limited and stall-feeding of cut
grass and/or tree leaves is practiced. Semi-intensive production is
favored where labor is limited for intensive production.
In this system, the goats are allowed 2–4 hours of grazing and then
returned to the farm in the afternoon. As in intensive production,
concentrate supplementation is necessary if the available forages are of
poor quality.
Fig. 6. Semi-intensive goat production.

Integration into Crop Agriculture
This system can be either extensive, intensive, or semi-intensive. It

involves goat raising under established plantations of coconut,
mango, tamarind, rubber, etc. (Fig. 7 ). Plantation undergrowths, mainly
grasses, weeds, and legumes, can be used as feeds. The success of this
integrated system depends on the availability and adequacy of herbage
and the ability to adjust the stocking rate judiciously.
For goat-coconut integration, particular attention is given to the
socioeconomic and technical considerations (please refer to the
Philippines Recommends for Sustainable Small Ruminant - Coconut
Production System for more information.)
The benefits from this system include the following:
z Increased soil fertility because of the goat manure and urine;

z Effective control of weeds under the trees;
z Easier management of the tree crop; and
z Greater economic returns for the farmer from both the crop and
animal components.
Fig. 7. Goat-mango integrated system.

Choosing the Foundation Stocks
The success of a goat enterprise will primarily depend on the kind

and type of animals used as foundation stocks. Take extra care in
choosing your foundation stocks. Choose goat breeds and strains that
are adaptable to Philippine condition.
Some of the breeds and strains of goats adaptable in the Philippines
are presented in Table 2 and Figures 8–12.
In selecting the breeding stocks, consider both the physical features
and the productive and reproductive performance of the animals. If
performance data are available, choose stocks based on the number of
offspring weaned per year per doe exposed to buck, mortality, length of
production life for each sex, and incidence of major defects.
For male breeding stock, consider the blood composition, constitution
and vigor, breeding quality, and aggressiveness. Choose the breeder
male that is the heaviest in the herd, born of prolific females, and capable
of transmitting its good qualities to its progeny. It should be active and
always ready to mount on a breeder female in heat. In evaluating a buck,
check its reproductive parts by palpating the animal’s sex organ. There
should be two testicles, both descended and about equal in size. These
must be firm remaining large throughout the year and can easily slip
freely up and down the scrotum. There should be no adhesions or
swelling in the sac.
On the other hand, choose female breeding stock based on
reproductive capacity, temperament, and motherly instinct. Regardless
of breed, select breeder females with good mouth and normal genitals
and udder.
For both sexes of breeders, consider large size, straight and strong
legs, bright and clear eyes, and high-feeding capacity for these are
desirable characteristics.
Get the foundation stocks from reliable and reputable sources.
Appendix 1 presents the directory of nucleus and multiplier farms for
goats under the SRGIP. On the other hand, Appendix 2 shows the
directory of some commercial goat farms in the country.
Table 3 presents some of the local performance data of upgraded
goats raised under different production systems that may be used as
basis in assessing goat performance.

Table 2. Some breeds and strains of goats adaptable to the Philippines.
Approximate Average
Color Mature Milk Average
and Weight Production Lactation
Breed Characteristics Markings (kg) (kg/day) (days)
Philippine Small, stocky, Red, white 20 0.3 187

native and low set or black, or
combination
of these
colors
Upgrades Taller and Vary in 30 0.7–1 215

bigger than color
native
Anglo- Proud and Black, gray, 75 1.5–2 250

Nubian graceful in cream, white
appearance; shades of tan,
long, wide, reddish-brown,
and facial stripes
pendulous
ears;
Roman nose
Boer Meat type with Reddish-brown 80 0.75–1.25 200

short to medium head and neck
hair and horns with white
are prominent body and legs
Toggenburg Sturdy, vigorous, Light fawn to 60 1.5–1.75 220

and long life; dark chocolate
ears are short with distinct
and erect or white markings;
pointed forward; two white
carried forward stripes down
the muzzle;
fairly white
from knees
downward and
hind legs

Fig. 8. The Philippine native goat.
Fig. 9. An upgraded (native x Anglo-Nubian) goat.

Fig. 10. Anglo-Nubian breed.
Fig. 11. Boer breed.

Fig. 12. Toggenburg breed.
Table 3. Local performance data of upgraded goats raised under different

production systems.
Complete Semi-
Parameter Confinementa intensivea Extensiveb
Birth weight, kg 3.16 1.80 1.70

Weaning weight, kg 10.33 8.70 6.77
Weight at eight months, kg 18.00 12.80 15.70
Kidding rate per year 1.50 - 1.50
Kidding interval, month 8.00 9.30 8.50
Kid size 1.50 1.50 1.75
Mortality, %
Pre 5.00 14.80 15.00
Post 3.00 4.40 12.00
Mature 2.00 - -
a
Data from the Small Ruminant Center–Central Luzon State University (SRC-CLSU).
b
Data from the Institute of Animal Science (IAS), UP Los Baños.

Determining the Age of Goats
Records to guide selection and determination of age before purchase

of stocks are still unavailable in the country. However, age can be
determined through dentition.
Goats have eight front teeth (incisors) on the lower jaw. Figure 13
presents the dentition of goats at various ages. After four years old, the
approximate age can be determined by the amount of wear in the front
teeth. As the animal gets older, the teeth loosen and finally drop out. At
this age, the animal begins to lose its usefulness as grazing animal. They
may be kept on and be fed with specially prepared feeds if the animals
are valuable breeding bucks or does and are still capable of reproduction.
On the basis of dentition, animals are considered mature if they have
at least a pair of permanent teeth.
Two permanent teeth replace two temporary

1-year age incissor teeth in the center.
2-year age Two additional permanent teeth appear, a total

of four permanent teeth.
Six permanent teeth are present, the last two

3-year age
being found on either side of the two-year old
teeth.
4-year age Full mouth. There is a complete set of eight

permanent teeth.
Fig. 13. Dentition in goats.

Breeding and Reproduction
Breeding of goats aims at increasing existing population inventory.

It also improves herd performance by optimizing their genetic potential
primarily for important economic traits. To increase the production of
chevon and milk, appropriate breeding schemes should be implemented
and supported by proper management and nutrition.
Some Reproductive Phenomena in Goats
In the Philippines, goats can be bred throughout the year. Among

native goats, sexual maturity can be observed as early as five months,
where onset of first estrus among weanlings occurs, while purebred
stocks manifest puberty when they are 6–7 months old. At this early
stage, breeding should not be practiced, as this can cause stunted growth
and does tend to produce weak and lighter kids.
A doe in heat shows signs such as bleating, reddening of the vulva
and vaginal discharge of mucus, accompanied by restlessness, frequent
urination, tail wagging and mounting of other goats regardless of sex,
or allowing other goats to mount her. The sure sign of estrus is when
the doe allows the buck to mount her, also known as the standing heat.
Table 4 shows some reproductive parameters in goats.
Selection
Selection is the method used by breeders and animal raisers to make

long-term genetic change. It is the process that determines which
individual animals become parents, how many offsprings they produce,
and how long they remain in the breeding population.
Heritability estimates are useful in determining the relative progress
made in selection to improve various traits. It is the proportion of gain
made in selection of parents that is passed on to the offspring.
Therefore, traits from which the greatest progress can be made should
get priority attention in selection. Traits that are moderately or highly
heritable have high economic value (Table 5 ).

have larger body size and give more milk compared to the indigenous
breed. Crossbreeding Anglo-Nubian bucks with native does produce
progenies with larger body size, faster growth rate, and improved milk
yield. A new potential goat breed is the Boer (please see section on
Starting a Goat Enterprise).
It is always recommended to use a genetically superior buck
sourced from reputable raisers, preferably those with pedigrees
(Appendix 1). Follow a good selective breeding program by using traits
appropriate for your selection criteria. Mate the selected does to the best
bucks. Save replacement only from the selected group.
Breeding Practices for Does
Consider the age and weight of the doe when it is bred for the first
time. A doe may be bred for the first time when she is about eight months
old, well grown, in good health, and weighs not less than 15 kg for native
and 20 kg for crossbreeds. Like the females of other livestock, the doe
allows the buck to breed her only if she is “in heat.”
Two services are recommended for maiden does, although one
service can make a doe pregnant as goats are generally prolific. When
hand mating is being practiced, breed the doe upon observation of heat
and repeat 12 hours after. Does with estrous period lasting for three days
may be bred on the third day.
Best result is obtained when a maiden doe is bred on her second
cycle after eight months. This enables caretakers to establish the
duration of estrus, the estrous cycle, and the degree of manifestations
of estrus. Does can be returned to the herd after breeding and given no
special care for some weeks. If in poor condition, however, does may
need some attention to let them gain good flesh. But they should never
be grown obese at kidding time.
If the does return to heat in about 21 days, they should be rebred.
Failure of the does to conceive after breeding with proven buck for two
cycles can be a good reason for culling them from the herd.
Some causes of reproductive failures of does are as follows:
z Infertile sperm from the buck;

z Abnormal egg or ovum;
z Female reproductive diseases such as brucellosis and vibriosis;

z Hormone malfunction such as retained yellow body or corpus
lutea;
z Obesity of the doe may prevent conception or cause the
fertilized egg to be aborted;
z Very hot weather;
z Malnutrition or low intake of dietary protein, energy, phosphorus,
and Vitamin A;
z Normal feti may be aborted owing to the female being injured
by other animals or being bumped in a narrow poor opening; and
z Infections of the genital tract.
Keep an accurate record of the breeding dates to determine the

approximate date of kidding. This will give the caretaker an opportunity
to make preparations for safe kidding and care of the doe and her kids.
Breeding Practices for Bucks
A buck should be allowed to serve does for the first time when he
is eight months old. However, he is only capable of light service at this
stage. The buck should not serve more than 20 does before it is one year
old, but after that, the number of services may be increased gradually.
In controlled mating/hand mating, it is also not advisable to use a mature
buck to more than four services weekly. In unrestricted breeding, the
breeding load should be one buck for every 25 does or less depending
on the size, terrain, and vegetation of the pasture.
It is often difficult for a young buck to breed a large doe as he cannot
mount high enough to service. Standing the doe in a shallow pit or on a
breeding crate will materially help the buck. Avoid the trauma brought
about by a large-sized buck servicing a native doe.
In general, never allow bucks to run with the herd unless herding is
part of the management practices. This is to prevent some of the
doelings from being bred too young. There is no accurate way of telling
whether the does have settled or not. Those with breeding trouble are
not also easily detected. Then too, there is no record of when to expect
kids and prepare the does for kidding.
The bucks may be kept as long as they are productive, provided they
are not allowed to breed their own daughters. Do not allow inbreeding
in a herd because of its disadvantageous effects on the offspring such
as the expression of undesirable characteristics or phenotypes.

Exchanging or loaning bucks to other farms will allow other goat raisers
to avail of the genetic superiority of a buck and can prevent inbreeding.
However, undertake utmost care and precautions so as not to overuse
the buck and the possible spread of reproductive and other contagious
diseases in other herds.
Mating Schemes
Upgrading or grading up is being used to infuse exotic bloodline of

bucks to an existing breed, usually native or unimproved females.
Different unrelated bucks of the same breed are usually mated to native
and their subsequent crossbred female offspring; thus, increasing the
bloodline of exotics from 50 to 75%. Commercial upgrading of native
to Anglo-Nubian bucks produces crossbreeds with improved potentials
for growth rate, body size, and milk yield; thus, increasing profitability
of the enterprise.
Theoretically, grading up with a purebred buck will produce kids
with the following blood compositions:
Purebred Buck x Native Doe

1
Purebred Buck x (50% Purebred : 50% Native) Doe

2
Purebred Buck x (75% Purebred : 25% Native) Doe

3
(87.5% Purebred : 12.5% Native)
Although the bucks that are used to produce the offspring in each
generation are different, they should belong to a distinct breed. Thus,
with continuous upgrading of the female native stock and the female
offspring of each succeeding generation with an improved buck, an
animal of almost purebred qualities can be developed from the native
stock.
Based on the results of upgrading in the tropics of other livestock,
the recommended blood composition of the upgrades should not exceed
75% purebred. Thereafter, “inter se” mating of selected offspring

should be done with a continuous evaluation of the succeeding generation.
To minimize inbreeding, mating of relatives should be avoided.
Purebreeding is practiced when a raiser wants to maintain primarily
the purity of his stocks. This mating scheme is usually observed among
nucleus farms, which are mandated to produce breeders for the
multiplier farms. As such, purebreds of the same breed are mated. For
example, unrelated Boer bucks are mated to does of the same breed.
This mating scheme is also called straightbreeding.
Crossbreeding is achieved when bucks of one breed or breed
combination are mated to does of another breed or breed combination.
This type of mating aims at achieving heterosis or hybrid vigor among
the resulting crossbred progenies. It taps breed complementarity where
an improvement occurs in the overall performance of crossbred offspring
from crossing breeds of different, but complementary biological
types.
However, avoid indiscriminate crossbreeding as this practice can
lead to genetic dilution of native or indigenous breeds; thus, endangering
their purity. Likewise, crossbreeding program with nonadapted imported
breeds should also be discouraged for low-input smallholder farming
systems, as this practice limits the expression of the optimum genetic
potential of the exotics. Instead, crossbreeding among indigenous
breeds adapted to local conditions may be an option to some existing
farming systems.
Artificial Insemination in Goats
Artificial insemination (AI) is a reproductive technology in which

semen is collected from males and then used in fresh or frozen form to
breed females (Fig. 14). It is widely used in cattle and swine and, to a
limited extent, among goats. With the commercialization of crossbreeding
and upgrading activities among goat raisers in the villages throughout
the country, the demand for breeding bucks is inevitably increasing.
However, shortage of available breeders and their prohibitive costs add
more burden to most raisers. The use of AI as an option to natural
mating can be viable. This tool offers a great potential in accelerating the
genetic improvement of the goat population; since AI allows a sire to
produce potentially hundreds if not thousands of progenies.

Table 4. Some reproductive parameters in goats.
Particular Parameter
Estrus 16–50 hours

Estrous cycle 18–24 days (average - 21 days)
Ovulation 33 hours after the beginning of estrus
Gestation length 147–155 days (average-150 days)
Kidding interval
Purebreed 240 days
Native 210–260 days
Table 5. Heritability estimates for goats.
Heritability
Trait Estimate Source
Birth weight (kg) 0.14 Nadarajah and Burnside, 1994

90-day weight (kg) 0.40 Nadarajah and Burnside, 1994
Post weaning ADG, g/d 0.05 Nadarajah and Burnside, 1994
Weaning weight 0.33–0.55 Shelton, 1978
Weight at seven months 0.49–0.77 Shelton, 1978
Adult weight 0.39 Wiener, 1994
Milk yield per lactation 0.36 – 0.60 Shelton, 1978
Protein yield (milk) 0.47 Shelton, 1978
Protein, % 0.58 Shelton, 1978
Fat, % 0.32 – 0.48 Shelton, 1978
Fat yield 0.30 – 0.47 Shelton, 1978
Milking time 0.67 Shelton, 1978
Age at kidding 0.77 Shelton, 1978
Multiple births 0.09 – 0.25 Shelton, 1978
In selecting goats as breeders or replacement stocks, consider the

breeding objective or purpose for which these goats will be raised and
utilized, either for meat and/or milk and other important economic traits.
Thus, traits such as growth rate, prolificacy, body size, milk yield,
resistance to diseases, and adaptability to environment and production
conditions are the major considerations when choosing which goats are
to be raised.
Native goats are noted for disease resistance and prolificacy;
hence, they can survive even when raised under marginal environment,
yet they can still give birth to 2–3 kids at kidding. Anglo-Nubian goats

Fig. 14. AI in goats.
AI in goats is much simpler than that in cattle. The materials needed

are the following:
z Artificial vagina (7 cm in diameter and 15 cm long) for semen

collection;
z Microscope and a hemocytometer for semen evaluation;
z Catheter for semen deposition fitted with either a rubber bulb or
a 2 ml syringe;
z Speculum for opening the vagina; and
z Flashlight/penlight.
The techniques of semen evaluation and collection are similar to

those in cattle. As soon as the semen is collected, it is evaluated for
motility and concentration. Good-quality semen can be used immediately
as liquid or fresh undiluted semen or it can be diluted to serve more does
from only one ejaculation using extenders. The following extenders have
been proven to have consistent high post-thawing motility of sperm cells
and low percent decrease in motility:

z Illini Variable Temperature Extender (IVT) for fresh semen
- Composition of buffer solution

2.00 g sodium citrate dehydrate
0.21 g sodium bicarbonate
0.04 g potassium chloride
0.30 g glucose
0.30 g sulfanilamide
- Dissolve the above ingredients in up to 100 ml of distilled water.
- Composition of extender
73 ml buffer solution
20 ml egg yolk
7 ml glycerol
1000 I.U. penicillin per ml of the extender
1000 mcg streptomycin per ml of the extender
z TRIS Egg Yolk Diluter for frozen semen
- Composition of buffer solution

3.586 g trihydroxymethyl amino methane
2.000 g citric acid
1.470 g fructose
- Dissolve the above ingredients in up to 100 ml of distilled water.
- Composition of extender
73 ml buffer solution
20 ml egg yolk
7 ml glycerol
1000 I.U. penicillin per ml of the extender
1000 mcg streptomycin per ml of the extender
The semen is stored in a liquid nitrogen (LN2) storage tank

at -1960C. The doe should be checked if it is in the right stage of estrus
before insemination.

Steps in AI
1. Place the doe in a breeding stall. The stall must be constructed to

hold the doe firmly and elevate its rear quarters. If no provision has
been made for this, support the doe by the knee just in front of her
udder.
2. Clean the vulva and the surrounding area with ordinary tap water.
3. Lubricate the speculum with KY jelly, vegetable oil, or vaseline.
4. Insert the speculum gently, not with a jerk, through the vulva into the
vagina.
The insertion is usually followed by twisting motion with slight
amount of pressure. The speculum must be inserted following the
angle of the rump.
5. Using a flashlight and manipulating the speculum, locate the cervix.
6. With the correct amount of semen previously loaded into the 1 ml
pipette or catheter, introduce the opened end through the speculum
into the cervix.
The catheter must be worked gently through the cervical
opening. Semen deposition must be made from 1 to 1.5 cm inside the
cervix. Releasing the semen behind the first fold, approximately
0.6 cm, is permissible on virgin does.
7. Deposit 0.1–0.2 ml of semen containing 120–125 M sperm cells by
pushing the syringe plunger or by pressing the rubber bulb slowly and
holding it at that position, until it is withdrawn from the cervix. If a
speculum is not available, a rubber hose 2 cm in diameter and 15 cm
long may be used. Both ends must be smooth.
To get high conception rate, make the technique of semen deposition

as natural as possible. Use semen of high quality; inseminate the animal
at the right stage of estrus; and use only clean and sanitized equipment.
Potential of Superovulation and Embryo

Transfer (SOET) in Goats
Embryo transfer (ET) is a reproductive technology in which

embryos from donor females are collected and transferred in fresh or
frozen form to recipient females. Typically, the donor female undergoes
superovulation – the administration of a hormone causing a female to
develop and release more eggs than normal. She is then inseminated, and

after an interval of time, the embryos are collected and either transferred
immediately to recipients or cryopreserved for transfer at a later date.
ET allows a genetically superior doe to have many progenies than
normal and provide breeders access to select individuals; thus, increasing
accuracy of selection and selection intensity in progeny testing of
females. This biotechnological technique can intensify any breeding
program. Also, it can reduce drastically the usually long period of time
in producing a large number of progenies by natural mating. This can
increase the number of genetically superior animals desired within a
short period of time.
Techniques of ET technology have already been established as
early as 1890 and its application in the Philippines to caprine species
started in 1987. Successful production of live kids flourished recently.
This breakthrough prompted some sectors of the government to harness
the ET technology as a tool to speed up the genetic improvement of goats
to cope with the increasing food requirement of the country's fast-
growing human population.

Management Practices
Goats are small animals, hence, their upkeep is simpler than that of
cattle and carabao. Nonetheless, appropriate management practices,
even before the kid is born, have to be employed to ensure profitability
and success of the enterprise.
Care of the Weaner/Grower
Separate buck weanlings from the breeding herd to avoid premature

breeding. Allocate a separate paddock for weanlings or growers.
Excess number of males can either be sold as breeders or grown as
slaughter animals. Allow the growers to develop and mature normally.
Observe and record the growth performance and health condition of
the animals. Practice culling whenever necessary. Allow the doelings,
8–10 months old, to run with the breeding herd. At this stage, they are
ready for breeding.
Care of the Doe and Newborn Kids
Allow nonpregnant females to run with the bucks. However, each

successfully bred female should be properly recorded. Record breeding
dates to prevent the doe from kidding unexpectedly. Failure to keep
records often causes death of kids from cold or lack of care. A good
guide is the gestation table for goats (Table 6).
Separate expectant females from the rest of the herd about
one week prior to delivery. Keep these animals in a separate paddock/
pen for closer observation.
The signs of approaching kidding are as follows:
z The udder and teats enlarge two months before kidding.

z Doe becomes nervous and bleats low.
z She appears hollow in the right flank and definitely hollow on
both rumps.

Table 6. Gestation table for goats (based on average gestation period of
150 days).
Will Freshen:
When Bred In: (Breeding date less number belowa)
Month Day
January June 1
February July 0
March August 3
April September 3
May October 3
June November 3
July December 3
August January 3
September February 3
October March 1
November April 1
December May 1
a
To determine day due to kid, take breeding day and subtract the number indicated.
z A slight mucous discharge may appear and may be seen

several days before kidding, followed by a slightly different
discharge, more opaque, and slightly yellow.
z She may paw her bedding around.
z The doe becomes more and more restless and lies down and
gets up; then lies down and strains slightly.
With these signs, place the doe in a bedded dry stall (1 m x 1.5 m),
which was previously disinfected and freed from drafts, then leave it
undisturbed. Have ready an old blanket, a piece of string, a cloth, a sharp
knife or blade, iodine, and oil.
After the mucous discharge lubricates the passage and the placental
sac breaks, the kids are usually born within an hour. Check the doe at
half-hour interval and give her every chance to kid without assistance.
Place a bedding or a sack half-filled with sawdust under its hind legs or
rear if she strains for over half an hour with little success. This step
would position the doe’s front low enough to help kids to get properly
lined up for presentation.

As soon as the kid is born, wipe the body to dry immediately.
Remove any mucus that may be clogging the nose to enable it to breathe
freely. Tie a string around the umbilical cord 2-3 cm from the base of
the navel. Cut the cord after the knot and dip the navel in tincture of
iodine. Place the kid in a specially prepared kidding box and keep it out
of draft. If possible, place it under sunshine to dry off and strengthen the
kids.
In extensive production, no special attention is given to the does at
kidding time. They are left out alone to lick the kid clean and dry. The
caretaker should stay out of pasture as much as possible during the
kidding season, but he can give a little assistance to does with several
kids. Pastures that have been deferred are good for kidding. The doe
can be trusted with her kids except for providing a clean, dry well-
bedded stall.
The afterbirth is usually expelled in 30 minutes to four hours after
the kids are born, indicating that freshening is over. But if the afterbirth
is not expelled within six hours, call a veterinarian.
After kidding is over and its stall has been cleaned, offer the doe a
drink of water to replace lost body fluid. After a while, offer it quality
forage and concentrates.
Care of the Kid
It is important for the kid to receive the first milk or colostrum. It

is essential both as laxative and internal antiseptic as it removes the
meconium or fecal matter from the kid. After several hours, a full udder
indicates that the kid has not yet suckled its first milk supply. Tie and lead
the kid to it and direct the kid's mouth towards the teats.
If for any reason the kid cannot be fed colostrum or the doe died
while kidding, give the kid a liberal dose (from a teaspoonful to a
tablespoonful) of any vegetable oil or a little milk with the white of fresh
egg. This is to start the bowels to function normally. It may become
necessary at this time to give an enema by using a baby syringe.
In farms where electricity and refrigeration are available, store
excess colostrum in freezers. To feed weak kids or those born from
does with inadequate colostrum, thaw the frozen milk by slow heating,
then feed lukewarm.
Allow the kids to run with the does for 3–5 days. If the lactating does
are intended for twice-a-day milking, keep the kids in the pen and

individually handfeed with milk. The same person should care for the
kids and supervise their daily feeding. Train the kids with patience and
kindness to enable them to react to friendly handling and to avoid
excitement.
Observe closely their condition and development. Guard against
wet bedding in kid’s pen. Beddings may seem dry on top but saturated
underneath. Change beddings of kids two or three times daily.
In a less intensive production or if milking is only once-a-day, allow
the kids to run with the older stocks. However, keep them in the night
shelter where creep feeds and fresh water are available. Protect kids
from predatory animals.
Identification
In any recording program, proper identification of individual animals

is necessary. This is essential for their registration and breeding,
feeding, selection, kidding, and culling. Identification is either permanent
or temporary. Permanent identification includes color patterns such as
photographs, tattooing, earnotching, and branding. Temporary
identification consists of neck chains and ear tags.
Disbudding
Horns are dangerous on a mature animal. But they are painful to

remove from mature goats. Remove the horn buds when the kid is
about three weeks old (Fig. 15). Use hot-iron cautery as follows:
1. Clip the hair around the base of the horn bud.

2. Restrain the animal properly to avoid unnecessary burning.
3. Heat the dehorner red-hot. This instrument can be made at
home from an iron pipe 1.3 cm in diameter.
4. When ready, impress down the red-hot dehorner over the bud
and quickly remove it.
5. Cover the burnt area with vaseline.
Castration
All buck kids not intended for breeding should be castrated.

Castration is best done when the kids are 2–4 weeks old (Fig. 16). Older
animals are more shock-prone to castration. Operate early in the

Fig. 15. Disbudding kids.
Fig. 16. Castrate buck kids that are not intended for breeding.

morning to minimize bleeding. Avoid exciting the kids before and after
castration.
Castration follows several methods and uses different tools.
Veterinarians commonly use a sharp knife/scalpel as tool.
Steps in Castration:
1. Let an assistant place the kid on its back on a table or platform

with the hindlegs drawn forward.
2. Disinfect the scrotum and the surrounding area with 3%
creoline solution or tincture of iodine.
3. Take the base of the scrotum firmly in one hand, pulling away
from the body and pushing the testes against scrotal sac.
4. Make a clean cut across the end of the scrotum, then draw the
testicles out. Separate the cord and apply a pair of forceps. Cut
between forceps and testicles. For older animals, ligating the
cord will minimize bleeding.
5. Finally, dress the wound with tincture of iodine and sprinkle it
with sulfanilamide powder. In areas where tetanus is known to
occur, a preventive dose of tetanus anti-toxin (TAT) is
recommended.
Use an emasculator on bucks beyond four months old. This reduces

bleeding when removing the testicles. An assistant also helps by holding
the kid firmly, with its rump resting on a table for castration.
Allow the kids to run with their mothers in a clean pasture or freshly
bedded pen after castration. Avoid exciting them in any way. Watch
them carefully for one or two days. If any swelling in their body
develops, call a veterinarian immediately.
Weaning
Weaning of kids depends on the system of management and

operation under which goats are raised. For dairy purpose, kids may be
weaned totally from does immediately or at least three days after kidding
and then raised by handfeeding (see Table 12 for suggested feeding
guide).
But if milk is a secondary factor in raising goats, wean the kids at
the age of not less than three months. By this time, the kids must have

experienced consuming solid foods, particularly concentrates and
roughage.
At weaning, separate the buck kids from the kid herd. This would
prevent some of the doe kids from being bred too young. Breeding them
too young stunts kids’ growth.
Care of Lactating Goats
Keep milk-type goats in a quiet environment before and during

milking. Noise and sight of strangers affect the goats’ nervous system
and cause their milk to decrease.
Clip hairs in the udder regularly. This prevents contamination of the
milk during milking.
Separate the buck from the milking herd to avoid taint in the milk.
To get the best milking results, the following are important: quickness,
quietness, gentleness, and regularity of the milking process. To ensure
the purity of the product, observe proper milking procedure.
Hand-milking Procedure:
1. When milk bucket is ready, wash hands with soap and water.
2. Use a milking stand (Fig. 17) to facilitate the milking process. A
seamless, stainless steel, or well-trimmed pail should be used
because it is easily kept clean. More desirable than an open-top pail
is one that is partially covered or hooded.
3. Prepare the goats for milking by washing the udder with lukewarm
water containing iodophor or quaternary ammonium sanitizer or
soap. Wipe the udder with clean sanitized towel. Do not use
sponges for washing udders. Washing udders also aids in stimulating
milk ejection.
4. Always approach the goat quietly. Having sat down to milk, rub the
whole udder at the back and then around the front; this does not only
prepare the goat but also removes any loose hair from the udder.
Never milk with wet hands.
5. Milk the first three or four streams of milk from each teat into a strip
cup. This is to detect flaky or stringy milk, which may indicate
mastitis and to detect any off-color. Avoid using milk showing these
signs for human consumption. Any goat with signs of mastitis should

26" 37"
22" 16"
16"
24"
14"
11"
42"
1 x 4 or 2 x 3
Fig. 17. Milking stand for goats.
be milked last. Avoid spreading the disease to other goats through

contaminated bedding or with unsanitized hands.
6. Avoid allowing milk in the teats to go back into the udder. To prevent
this, close the thumb and first finger around the teat. Then close the
second finger followed by the third finger. Use steady pressure and
do not jerk the teat down. A slight upward push instead is advisable.
Finally, close the little finger and squeeze with the entire hand until
the milk comes out. Next, release the pressure on the teat and open
your fingers so that the teat can refill again (Fig. 18). Repeat the
process with the other hand on the other teats and continue milking
alternately until very little milk comes out. When all the milk has
been apparently produced by straightforward milking, slide the
fingers up back of the udder. Then with a gentle kneading motion
downward, work the fingers from the base to the tip of the teats.
Five seconds of this may bring out whatever little milk is left from
normal straightforward milking.

1. Wash hands with soap and water and dry
them before starting to milk. 2. Do the same on the udder and parts around it.
3. Grasp the teat with the thumb and first

finger. 4. Close the second finger and milk will squirt
out. Discard the first stream for it is high in
bacteria.
5. Close the third finger and press a little 6. Close the little finger and squeeze the teat
steadily. Don't jerk down. with the whole hand.
7. Release the teat so that it will be filled with 8. Feel the teat again to see if all the milk has
milk. come out.
9. Again, grasp the teat with your thumb and 10. Run your fingers down to the tip of the teat to
first finger. force some milk still in it to come out.
Fig. 18. Proper hand-milking procedure.

Care of the Dry Doe
After breeding, the milking doe will gradually give less and less milk
until after three months. This is a sign to stop milking. If, however, it
continues to produce milk, dry it off at least 6–8 weeks before the
expected date of kidding. This may be done gradually by omitting the
evening milking. Milking then will be every other day. Increase the
intervals between milking until the milk flow ceases. Milk flow could be
stopped abruptly by merely not milking the doe, but it would be necessary
to give careful attention to her udder. For its relief, she could be milked
if udder is full.
Dry does also need exercise. If space is limited, artificial arrangements
may be made for them to play in, such as a box to jump on, a seesaw
to climb, and so forth.
Care of the Breeding Buck
Buck kids for breeding purposes should be fed and handled much in
the same way as doe kids. However, after three months, separate them
from the doe kids and give a higher energy ration.
Bucks need plenty of exercise to make them active. Provide them
sizeable space for exercise.
Trim hooves of buck carefully. Younger and more vigorous bucks
wear out their hooves faster. Older and fatter bucks exercise less and
preserve their hooves better.
Clip buck’s hair and wash the face with soap and water as a sanitary
measure to reduce odor and discourage lice. Groom the buck regularly
and give an occasional bath.
Hoof Trimming
This practice aims to prevent malformation of the toes and to

prevent foot rot that results from manure getting inside the untrimmed
hoof. A sharp knife, pruning shears, or a broad sharp chisel can be used
to trim (Fig. 19).
Trimming is easily done in damp/cold weather when the hooves are
more pliable. Brittle hooves need a hoof ointment or softening can be
accomplished by letting the goat stand on damp floor for several hours
before trimming.

Heel
Side View
Pad
Toe Heel
Wall
Trim outer edge

down to pad
Fig. 19. Hoof trimming.
To trim, hold the foot of the goat between your knees. Always work
away from the goat to avoid accidental injury from goat kicks. With a
knife, trim down the excess hoof until the foot is like that of a newly born
kid. If chisel is used, place hoof on a block of wood and trim the hoof.
Edges of the hoof must be at the same level with the frog (the soft part
at the center) after trimming. Wittle the frog with utmost care since this
is the most sensitive part of the hoof.
Examine the hooves of goats at least once a month to detect animals
with hooves that need trimming.

Record Keeping
This management practice is very important, since most decisions

in the farm are based on records. Record keeping usually accounts for
the success or failure of the farm enterprise. Records should be simple,
complete, and accurate. Important parameters that should be recorded
are goat identification, production, reproduction and breeding, health,
feeds, and inventory. The regular monitoring of these parameters, be it
monthly, quarterly, or annually, allows the goat raisers to determine the
strength, weakness, and profitability of the farm.
For effective farm management, the types of records to keep are:
z Production records. These may be growth records or

lactation records. Growth records include: date of birth, birth
weight, weights at three and eight months old, average daily gain
(ADG), and mortality. Lactation records include records of
amount of daily, weekly, or monthly milk and fat production of
individual does; number of days on milk; other information such
as permanent identification of doe’s date of birth; her sire and
dam; number and sex of kids; and dry dates (Appendix 3).
z Reproduction and/or breeding records. Included in these

are the date of kidding, date of service and buck used,
pregnancy diagnosis with specific diagnosis and expected
kidding date, estrous period, birth type (single, twins, or triplets),
and kidding interval.
z Herd health and disease control records. These include

observations on incidence of mastitis, brucellosis, kidding trouble,
foot rot, scours, and parasitic infestation. Also included are date
and frequency of treatment and vaccination given.
z Feed record. Included in these are amount and kind of grain,

roughage or forage fed, estimated composition of feeds, and
relative cost.
z Others. Herd inventory record; daily increase or decrease of

animal numbers in herd; pasture production, harvesting, or
rotation period; animal dispersal record; monthly weights of

animals in herd; personnel services record; and expenses
records.
In summary, all of these records are useless unless critically
analyzed and properly interpreted. It should be remembered
that records are the key to an efficient management of any
enterprise.
Selection and Culling
Selection and culling are the most important ways for goat raisers
to improve production efficiency. Effective selection methods give
permanent gains not only from quantity, but also from quality of chevon
and milk produced.
Some tips on selection are the following:
z Select individuals that are large for their age among their herd
mates. They should have the ability to grow rapidly from birth
to weaning.
z Select kids from does that breed regularly and preferably does
that kid at least three times in two years.
z Consider multiple birth highly as a criterion in selection. Choose
breeding does that have given birth to twins or triplets.
z 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
six months old, selection for growth rate would be justified.
z Select for high milk production and persistency of lactation.
z Select replacement stock on the basis of parental performance
such as growth rate, high milk production, easy milkers, and
others.
Culling should complement selection methods. It is the
process of eliminating undesirable and unproductive animals in
the breeding herd. Culled goats should be recommended for
slaughter.

Housing and Fencing
Housing
The type of goat houses is dictated by the prevailing system of

production and husbandry. Unlike other livestock, goats prefer to stay
on elevated places like benches, steps of houses, and piled lumber.
Regardless of the types, goat houses must be well-ventilated, well-
drained, and easy to clean. The materials to be used must be suitable
to local conditions and depend upon the availability of the materials in the
locality and the financial capability of the raiser. Nevertheless, it should
be recognized that a good goat house must be able to serve the basic
purpose for which it is built (Fig. 20).
The primary function of a goat house is to provide protection for the
animals against climatic elements such as rain, wind, and temperature;
and protection against theft, predators, infectious diseases, and traumatic
injuries. The need for a functional goat house is further elaborated,
particularly when kidding occurs during the rainy season. As a defense
mechanism, goats would run and seek shelter at the first instance of rain
to avoid respiratory ailments of which they are known to be very
susceptible.
The goat house should be located in an area in the farm where it
would be accessible, protected by natural windbreaks, and easily
supplied with potable water. Its design should suit the desired performance
and control of goat husbandry and breeding measures such as feeding,
breeding and selection, reproductive events, kid rearing, sanitation, and
hygiene.
Flooring and Its Area
For goats raised in the backyard, the shed may be constructed of

bamboo and roofing materials of ‘cogon,’ ‘nipa,’ or ‘anahaw’ leaves
(Fig.21). A shed 2-m wide and 3-m long is sufficient for a pair of goats,
although extra space is needed for the kids. The floor can be constructed
with bamboo or wooden slats, evenly spaced to allow manure to pass
down. If bamboo slats will be utilized as flooring material, it must be of
thicker dimension that should be laid out evenly and nailed to floor joist,

Galvanized iron sheet,
nipa shingles, or coconut
fronds
z
Feed trough
z
Bamboo,
cocolumber or
lumber slabs
Elevated flooring
1–1.5 m
Slatted flooring
1 cm spacing
3.0 m
Feed trough
1.0 m 5.0 m
Brooder box Waterer
Fig. 20. Goat house with all the essential fixtures.

Fig. 21. A simple shed provides shelter to goats.
strong enough to prevent any leg injury. It must be elevated from the
ground for ease of cleaning and periodic removal of the goat manure. A
feed box for the salt, concentrates, or forages, and watering trough may
be provided in the shed, especially during inclement weather. The feed
box should be constructed in a way that would discourage its use as
sleeping area by young animals.
For goats raised in semi-commercial or commercial scale, there are
two essential elements to consider: building cost and comfort and
welfare of the goats. It is an ideal approach to construct the goat house
at lesser cost, but it should not compromise the animal’s comfort and
welfare. The floor can be made of wooden slats of 2.5 cm thick and
5 cm wide dimension. A space interval of approximately 1 cm between
slats is recommended to avoid leg accidents owing to slips between the
slats. The floor must be elevated 1–1.5 m to facilitate air circulation and
ease of manure removal. Concrete ground floor under slatted flooring
is recommended for ease of manure collection. Table 7 presents the
recommended floor space area for goats at different ages.
The estimation of the total floor area of the goat house should be
based on the number of breeding females and their reproductive
parameters. These include conception rate of 80%; kidding interval of
eight months (or 1.5 kidding per year); an average kidding size of 1.5 kids

Table 7. The recommended floor space area for goats at different ages.
Category Floor Space (m2)
Breeding female 1.5

Breeding buck 2.0
Young stock (up to one year old) 1.0
per kidding; a disposal age of one year for grower animals; an annual
replacement rate of 20% for female breeders; and 80% livability rate up
to one year of age. However, the idea for possible expansion should also
be considered in the layout of the goat house.
Example: 25-doe level
1. Breeder female (doe)

25 does x 1.5 m2/doe = 37.5 m2
2. Breeder male (buck)

1 buck x 2.0 m2/buck = 2.0 m2
3. Young stock
25 does x 80% conception rate x 1.5 kids/kidding x
1.5 kidding/year x 80 % livability rate
= 36 offspring/year x 1.0 m2/animal = 36.0 m2
Total floor area 75.5 m2
Total number of goats 62 head
Pens and Partitions
Goats of different physiological stages should be separated. This

can be achieved by strategic construction of partitions or walls to make
pens. About four pens are needed to separate the different classes of
goats. These would include kidding and rearing pen, buck pen, dry does
and doeling pen, and grower pen. The pen allocated for does that are
ready to give birth should be located at the farther end of the barn to give
the does a quiet environment during kidding and subsequent rearing of
the newly born kid(s). Locate the pen designated for the bucks beside

the pen of the dry does and doelings. The presence of a buck has a
positive effect on the occurrence of estrus in goats. The wall or partition
of buck pen should be made of stronger materials and have a height of
1.35–1.5 m. This would discourage the buck from jumping over and
prevent untimely mating with female grower goats. The buck pen size
should accommodate the number of male breeder animals required
based on the male to female ratio of 1:20–25. The grower pen will
accommodate all the male and female goats weaned at three months old.
If the male grower goats were not castrated before weaning, construct
a movable partition to separate the female from the male grower goats
to prevent untimely breeding of the animals.
The door for each pen should be constructed at its corner along the
alley for control of animal movement. It should be hinged and attached
to a post that would allow its movement only towards the inside of the
pen. Design the peripheral walls of the goat house in such a way that
air circulation inside the goat house is improved and the excessive draft
inside is prevented.
Roof and its Design
The design of the roof should be considered to ensure adequate

ventilation. A goat house with a 2–3 m high roof from floor and sloping
to 1.5 m behind is suggested. Indigenous roofing materials such as
‘anahaw,’ ‘nipa,’ or ‘cogon’ leaves may be used. If galvanized iron
(G.I.) sheets are to be used for roofing, it must be thatched to provide
maximum comfort for the animals. Under Philippine conditions, the
open roof type (monitor type) is recommended. This type allows the
warm air inside to flow out of the building. The improved circulation of
air inside the building provides fresh air to the goats and prevents build-
up of odors and gases given off by goats’ breath and their waste.
Other Facilities Inside the Goat House
Feeding trough can be constructed along the alleys and/or at the

sides of the house. Provide a feeding space of about 40 cm for each
mature animal. Feed wastage minimization and contamination, and ease
in feeding and cleaning the trough should serve as the guidelines in the
construction. The cross-sectional dimension of the feeding trough
should follow a half-trapezoidal form measuring 20 cm at the bottom x
15 cm at the lower perpendicular side x 40 cm at the higher slanted side.

Its bottom should be made of wooden plank so it can be utilized for
concentrate feeding. The bottom of the trough should be elevated off
the floor to discourage the kids from jumping into it. The lower
perpendicular side of the trough that will be fastened at the outside of the
wall will have partitions of vertical spacing enough for the goat to put its
head through during the feeding. The provision for drinking water can
be located and attached outside the pen. The drinking water is then
maintained clean and is prevented from getting spilled or contaminated
with urine and/or feces. Movable kid boxes measuring 20 cm deep x
30 cm wide x 45 cm long can be constructed and placed inside the rearing
pen. This will provide protection to kids from catching pneumonia,
especially during the cooler months.
At some points along the side of the partition walls, several pieces
of nylon brushes can be nailed vertically at a level that approximates the
side of the goats' body and with the nylon strands positioned towards the
center of the pen. This will aid the goats in grooming themselves, remove
dirt on their body, and stimulate the skin’s oil gland since goats habitually
scratch their body against hard surfaces.
Isolation/Quarantine Area
It is necessary that a separate shelter measuring 3 m2 should be

constructed for isolation of sick animals. This should be located away
from the main goat house to control the rapid spread of highly infectious
disease. The provision for footbath should be located at the entrance of
this facility.
Loafing Area
This facility can be considered optional where the type of housing

provides multi-level flooring that resembles that of bleachers in a
stadium. The loafing area is interchangeably called as exercise lot.
However, the area can have other functions such as providing an area
for gathering all the animals in one place before letting loose the goats
in the pasture or during the midday break of herding and the animals can
be secured during this idle time. Additionally, a semblance of animal
control can be implemented during the time when the goats are about to
be driven back to respective pens.

An area of about 3–4 times as wide as the total floor space of the
goat house can be enclosed with a fence. This may be located in a well-
drained area adjacent to the goat house and provided with natural or
man-made shade where goats may ruminate under it. Elevated benches
or bleachers may be constructed or natural outcrops of rocks may be
designed as an exercise area especially for those highly active young
animals and since goats preferentially rest on elevated places. Feeding
racks for hay, straw, forages, or soilages may be constructed and placed
inside the premises of the loafing area. The same guidelines in the
construction of feeding trough should be followed. Its elevation off the
ground will not pose any problem to the goats because of its bipedal
stance during browsing.
Fencing
Goats are among the animals considered the hardest to confine,

thus, provision for fencing is one way of controlling them in the pasture.
The fence may be constructed by using 4-ft high hog wire nailed to a
wooden post or tied by a G.I. wire (gauge #16) to a concrete post. The
posts’ base should be buried deep enough and these are planted every
5-m distance. In addition, it is necessary to stretch one strand of barbed
wire at the bottom of the hog wire, as goats can squeeze themselves
between any gaps along the fence. Also, another strand of barbed wire
should be stretched 1 ft above the hog wire to discourage goats from
jumping over the fence. This way, at least 1.5-m high fence can be
constructed to successfully confine the goats in the pasture. Between
the concrete or wooden posts, 3–4 ‘kakawate’ posts can be staked as
additional support to the fence that may become replacement to rotten
wooden posts. The establishment of live fences with fodder trees such
as ‘kakawate,’ ‘ipil-ipil,’etc. can aptly provide for additional feed
resource for goats, especially during times of feed scarcity.
Approximately, a hectare of pasture lot measuring 100 m on its four
sides or about 400 m perimeter length can be effectively fenced by using
10 rolls of 4-ft high hog wire and 10 rolls of 30-kg barbed wire, 80 pieces
of concrete or wooden posts, and 240–320 pieces of ‘kakawate’ post as
fence reinforcements. Fencing cost is estimated to be as low
as P26,000 to as high as P40,000/ha depending on the materials used
(2003 prices).

Nutrition
Goats have distinct differences in terms of nutrition and feeding

from other ruminants such as sheep, cattle, and buffaloes. Relative to
body size, goats can consume more feeds of up to 6% of their liveweight
compared to 2-3% in cattle. This means that goats can satisfy their
nutrient requirements for production, provided good quality pasture and
fodder trees and shrubs are available. The unique mechanism for food
selection, prehension, and utilization gives goats high survival rate under
different conditions. The prehension of feeds by goats with their mobile
upper lip and bipedal stance ensures the consumption of the more
nutritious and succulent parts of the plants. By nature, goats are
browsers with inquisitive feeding behavior and tend to select a variety
of feeds. Further, goats can tolerate bitter taste better than cattle, adjust
feeding behavior based on the accessibility and availability of feeds, and
can efficiently digest fibrous feeds. In particular, goats refuse to eat
feeds that have been soiled by other animals. These unique feeding
behavior and habits of the goats should be taken into consideration in
planning for a practical feeding program for goats for high productivity.
Nutrients Required by Goats
Nutrients are chemical feed constituents that nourish and support

animal life. The nutrients important to goats are water, carbohydrates,
proteins, fats, minerals, and vitamins.
Water
This is one of the most essential nutrients being a constituent

of all tissues and organs of animals and plants. The amount of water
intake by the animal is largely influenced by the moisture content of the
diet. To be sure, clean and fresh drinking water must be made available
to the animals at all times.

Carbohydrates
These substances constitute the principal source of calories or

energy in the form of starch, hemicellulose, and cellulose in the ration of
goats. The amount of energy derived by the animals depends on the
rumen microbial activity and the amount of lignified cellulose. Mature
grasses and farm by-product roughages are highly lignified and, therefore,
poor sources of energy. Low protein intake reduces microbial capacity
to degrade insoluble carbohydrates.
Protein
Protein provides amino acids, which are essential for the building
and repair of animal tissues such as muscles, organs, hooves, skin,
hair, etc. Excess protein in the ration may also serve as energy source.
Fat
Fats and oils are present in varying amounts in plant and animal
tissues and provide 2.25 times more energy compared to an equal
weight of either carbohydrate or protein. Fats act as a solvent for fat-
soluble vitamins. At least three fatty acids—linoleic, linolenic, and
arachidonic—are found to be essential in the animal body. When
lacking from the ration, it results in nutritional disorders and
deficiencies . The main disadvantage of fat in the ration is its
susceptibility to partial oxidation or rancidity, resulting in unpalatable
feeds.
Minerals
These are inorganic elements essential for animal life and health.
Minerals may be divided into two groups: a) macro-minerals, required
in relatively larger amounts in the ration, are calcium, phosphorus,
sodium, chlorine, magnesium, potassium, and sulfur; and b) micro-
minerals, required only in trace amounts in the ration and present only
in minute amounts in the animal body, are iron, copper, cobalt,
manganese, iodine, zinc, selenium, and molybdenum. Most of these
elements are taken in by the plants from the soil and the level of mineral
intake is dependent on its availability in the soil. Hence, in practical
feeding, most of the minerals may be supplied in the natural diet of the

ruminants if the mineral is not deficient from the soil. The exemptions
are calcium and phosphorus whose levels in the feeds may not be
sufficient to meet the requirements of goats under certain conditions.
Calcium (Ca). This is high in leafy plant materials, but low in

grains. Bone meal, limestone or calcium carbonate, ground oyster shell,
and deflourinated rock phosphates are used as supplements in animal
rations. Ca is absorbed in the small intestine with the aid of vitamin
D, while high levels of phosphorus and magnesium interfere with its
absorption. In young animals, Ca deficiency results in rickets, wherein
the bones become soft, bend easily leading to lameness. In adults, the
deficiency results in osteomalacia. This is aggravated during
pregnancy and lactating period, when milk fever occurs in dairy goats.
This is characterized by hypocalcemia, muscular spasm, and paralysis.
Phosphorus (P). This is important in bone and teeth formation

and activator in the energy utilization by the animal. Deficiency in P,
especially among actively growing goats, results in rickets and
depression in feed intake. Commercially produced di-, tri-, and mono-
calcium phosphates are normally used in the ration. Large amounts of
Ca, Mg, Al, or Fe in the gut may form salts with P lowering its absorption.
P deficiency is common where the soil is low in P. In chronic and acute
P deficiency, growth, appetite, and feed efficiency are affected. Pica,
reduced fertility, abnormal bone and teeth growth and development
are signs of P deficiency.
Magnesium (Mg). Grains are low in Mg, while grasses contain

adequate amounts. Symptoms of deficiency include slow growth and
hyper-irritability and low plasma Mg level. In acute cases, convulsion
and death may occur.
Chlorine (Cl). This is a major anion of body fluids and is closely

associated with sodium in regulating the pH of body fluid. Salt
supplementation is necessary, especially for animals on high level of
production. Deficiency leads to unthrifty appearance, decreased
appetite, and loss in bodyweight.
Sodium (Na). This is important in the regulation of body fluid

volume, acid-base balance, and osmotic pressure. General symptoms
of Na deficiency include slow growth and reproductive failure. Milking

goats may exhibit pica, unthrifty appearance with rough haircoat, and
low milk yield.
Potassium (K). This is important in maintenance of cell fluid

volume, pH, and osmotic pressure necessary for muscle contraction
and normal heart activity. Adequate amounts are present in most feeds.
Molybdenum (Mo). High sulfate levels decrease absorption and

increase excretion of Mo. Slow growth results from feeding of Mo in
the presence of sulfate, which can be remedied with Cu
supplementation. Hence, Cu deficiency owing to high Mo content
in forages is common in grazing animals. No definite deficiency
symptoms are known.
Manganese (Mn). High levels of Ca and P in the diet interfere

with Mn absorption.
Iron (Fe). Aside from being a constituent of hemoglobin, Fe is

important in the transport of carbon dioxide from tissues to the
lungs. High P and phytate in the diet render Fe unavailable for
absorption. General deficiency symptoms involve poor growth,
lethargy, increased heart and respiratory rate, and susceptibility to
diseases. High intake of Fe may result in decreased P absorption.
Iodine (I). Enlargement of the thyroid gland is a prominent

symptom of I deficiency.
Copper (Cu). This plays a key role in the synthesis of several

enzymes and in pigmentation. High Mo and sulfate content in forages
causes Cu deficiency in grazing animals, whereas high levels of zinc
and cadmium have been shown to depress Cu absorption.
Anemia is the general symptom of Cu deficiency. In ruminants,
uncoordinated movement of hind legs, staggering gait, and swaying of
hindquarters are characteristics of Cu deficiency.
Cobalt (Co). This is needed in preventing and curing enzootic

murasmus or “wasting disease” in goats and cattle. Low Co in forages
prevents the synthesis of cyanocobalamim by the rumen microorganisms.
Initially, symptoms are poor appetite and loss in weight, followed
by muscular wasting, pica, and severe anemia leading to death.

Selenium (Se). Se interacts with other compounds, notably,
sulfur-containing amino acids, antioxidants, and polyunsaturated fatty
acids. This explains the development of symptoms owing to Se and
vitamin E deficiency. Levels in the diet from 10 to 20 ppm are toxic.
Toxicity symptoms in animals grazing on soil rich in Se are
unthriftiness, listlessness, emaciation, lameness, liver cirrhosis, anemia,
and death.
Zinc. This plays an important role in metabolism as constituent

of many enzymes. High levels of Ca, P, phytate, and Cu in the ration
decrease zinc absorption.
Vitamins
These are complex organic compounds required in the ration in

minute amounts but are extremely essential to animal life, health, and
production. Vitamins function in the transformation of energy,
regulation of metabolic processes, and in the synthesis of several
compounds in the animal tissue. Vitamins are divided into two groups:
a) fat-soluble vitamins – vitamins A, D, E, and K; and b) water-soluble
vitamins – the vitamin B-complex including thiamine (vitamin B1),
riboflavin (vitamin B2), niacin, panthothenic acid, biotin, folic acid,
cobalamin (vitamin B12), vitamin B6; niacin and pyridoxine; and
ascorbic acid (vitamin C), inositol, and choline.
The natural and economical way of raising goats is by allowing them
to graze and browse. Raising goats in confinement as a means of
controlling internal parasitism deprives the animal of its intrinsic feeding
behavior to nourish itself properly. Thus, goats in confinement must be
fed not only to provide them with the necessary nutrients, but also to
prevent the occurrence of nutritional disorders, which may occur when
they are deprived of the ability to select the plants and plant parts for a
balanced nutrient intake. The nutrient requirements for goats, presented
in Table 8, may serve as a guide in balancing a ration for goats raised
in confinement. Dry matter intake, energy, protein, mineral, and vitamin
requirements depend on the body weight gain required. Stage of
lactation also affects the nutrient requirements. The effect of varied milk
fat levels in the requirements of lactating goats is presented in Table 9.

Table 8. Daily nutrient requirements of goats (Kearl, 1982).
52 PHILIPPINES RECOMMENDS
Dry % of Energy Protein Mineral Vitamin

Body Gain Matter Live
Weight or Loss Intake a Weight ME TDN Total Digestible Ca P A D
(kg) (g) (kg) (%) (Mcal) (kg) (g) (g) (g) (g) (1000 IU) (IU)
Maintenance, Growth, and Early Gestation

5 0 .19 3.8 .35 .01 15 10 .5 .4 .3 50
25 .22 4.4 .52 .14 22 15 .8 .6 .4 78
50 .21 4.2 .69 .19 29 20 1.1 .9 .5 105
FOR
10 0 .32 3.2 .58 .16 25 17 .9 .7 .4 84

25 .36 3.6 .75 .21 32 22 1.2 .9 .5 112
GOAT FARMING
50 .37 3.7 .92 .25 39 26 1.5 1.2 .6 139

75 .35 3.5 1.09 .30 46 31 1.7 1.5 .8 162
15 0 .44 2.9 .79 .22 33 23 1.2 .9 .6 114

25 .45 3.0 .86 .24 36 25 1.5 1.1 .7 142
50 .50 3.3 1.13 .31 48 33 1.9 1.4 .8 169
75 .50 3.3 1.30 .36 55 37 2.2 1.7 1.0 192
20 0 .54 2.7 .98 .27 41 28 1.5 1.1 .7 144

25 .58 2.9 1.15 .32 49 33 1.8 1.3 .8 172
50 .60 3.0 1.32 .36 56 38 2.1 1.6 .9 199
75 .62 3.1 1.49 .41 67 43 2.4 1.9 1.1 232
100 .62 3.1 1.66 .46 78 48 2.8 2.1 1.2 254
25 0 .64 2.7 1.16 .32 49 33 1.8 1.3 .8 169

25 .68 2.7 1.33 .37 56 38 2.1 1.5 .9 197
50 .71 2.8 1.50 .41 67 43 2.4 1.8 1.0 224
75 .73 2.9 1.67 .46 71 48 2.7 2.1 1.2 247
100 .74 3.0 1.84 .51 78 53 3.1 2.3 1.3 279
125 .71 2.8 2.03 .56 86 58 3.4 2.5 1.4 307
Table 8. (Continued).

30 0 .74 2.5 1.33 .37 56 38 2.1 1.5 .9 195

25 .77 2.6 1.50 .41 63 43 2.4 1.7 1.0 223
50 .80 2.7 1.67 .46 71 48 2.7 2.0 1.1 250
75 .83 2.8 1.84 .51 78 53 3.1 2.3 1.3 273
100 .84 2.8 2.01 .56 89 58 3.4 2.5 1.4 305
125 .84 2.8 2.18 .60 92 63 3.7 2.7 1.5 333
PHILIPPINES RECOMMENDS
40 0 .91 2.2 1.65 .46 70 48 2.5 1.9 1.2 243

25 .95 2.4 1.82 .50 77 53 2.8 2.1 1.3 271
50 .98 2.4 2.00 .55 85 58 3.1 2.4 1.4 298
75 1.01 2.5 2.17 .60 92 62 3.5 2.7 1.6 321
100 1.04 2.5 2.34 .65 99 67 3.8 2.9 1.7 353
125 1.05 2.5 2.51 .69 106 72 4.1 3.1 1.8 381
50 0 1.08 2.2 1.94 .54 82 56 3.0 2.3 1.4 285

50 1.15 2.3 2.28 .63 96 66 3.6 2.8 1.6 340
100 1.20 2.4 2.62 .72 111 75 4.3 3.3 1.9 395
FOR
125 1.23 2.5 2.79 .77 118 80 4.6 3.5 2.0 423
GOAT FARMING 53
150 1.24 2.5 2.96 .82 125 85 5.0 3.8 2.2 451
175 1.24 2.5 3.13 .86 132 90 5.3 4.1 2.3 479
60 0 1.24 2.1 2.23 .62 94 64 3.4 2.6 1.6 327

50 1.31 2.2 2.57 .71 109 74 4.0 3.1 1.8 382
100 1.37 2.3 2.90 .80 123 84 4.7 3.6 2.1 437
125 1.40 2.3 3.17 .88 134 91 5.0 3.8 2.2 465
150 1.42 2.4 3.34 .92 141 96 5.4 4.1 2.4 492
175 1.42 2.4 3.51 .97 148 101 5.7 4.4 2.5 520

70 0 1.40 2.0 2.50 .69 106 72 3.9 2.9 1.8 369

50 1.46 2.1 2.84 .78 120 82 4.5 3.4 2.0 424
100 1.52 2.2 3.18 .88 135 92 5.2 3.9 2.3 479
125 1.55 2.2 3.35 .93 142 96 5.5 4.1 2.4 507
150 1.57 2.2 3.52 .97 149 101 5.9 4.4 2.6 534
FOR
200 1.59 2.3 3.86 1.07 163 111 6.2 4.9 2.8 589
GOAT FARMING
80 0 1.57 2.0 2.75 .76 116 79 4.3 3.2 2.0 408

50 1.58 2.0 3.08 .85 130 89 4.9 3.7 2.2 463
100 1.67 2.1 3.42 .94 145 98 5.6 4.2 2.5 518
150 1.70 2.1 3.75 1.04 159 108 6.3 4.7 2.7 573
200 1.78 2.2 4.09 1.13 173 118 6.9 5.2 3.0 628
250 1.80 2.2 4.42 1.22 187 127 7.5 5.7 3.2 683
300 1.72 2.2 5.06 1.40 214 146 8.2 6.2 3.5 738
Last Eight Weeks of Gestation and Last Eight Weeks of Lactationb

20 100 .72 3.6 2.17 .60 92 90 3.0 2.1 1.8 357
25 100 .85 3.4 2.57 .71 109 95 3.0 2.1 1.9 382
30 100 .98 3.3 2.71 .75 115 100 4.0 2.8 2.0 408
35 120 1.10 3.1 2.76 .76 117 110 4.0 2.8 2.2 433
40 120 1.21 3.0 3.05 .84 129 115 4.0 2.8 2.3 456
50 120 1.43 2.9 3.61 1.00 153 120 5.0 3.5 2.5 498
60 120 1.65 2.8 4.13 1.14 175 129 5.0 3.5 2.7 540
70 120 1.85 2.6 4.64 1.28 196 137 6.0 3.5 2.9 582

First 10 Weeks of Lactationc

20 -20 1.13 5.6 2.74 .76 116 88 4.0 2.8 4.5 904
25 -20 1.34 5.4 3.02 .83 128 97 4.0 2.8 4.6 929
30 -20 1.53 5.1 3.29 .91 139 105 5.0 3.5 4.7 955
35 -20 1.72 4.9 3.54 .98 150 113 5.0 3.5 4.9 980
40 -20 1.90 4.8 3.79 1.05 160 121 5.0 3.5 5.0 1003
50 -20 2.25 4.5 4.16 1.15 176 133 6.0 4.2 5.2 1045
60 -20 2.58 4.3 4.71 1.30 199 151 6.0 4.2 5.4 1087
70 -20 2.98 4.3 5.14 1.42 217 164 7.0 4.9 5.6 1129
a
Dry matter intake calculated as 76.3 g/W kg0.75.
b
Twenty percent was added to the ME requirement for first kidding goats (20–25 kg weights) and 10% for second kidding goats (30 kg weight) to compensate for body growth.
c
Includes ME requirement for 1 kg 4% FCM. For additional milk production, use values from Table 9.
FOR
GOAT FARMING 55
Table 9. Nutrient requirements of goats with milk at different fat levels
(nutrients/kg milk)a.
Energy Protein Mineral Vitamin
Fat ME TDN Total Digestible Ca P A D

(%) (Mcal) (g) (g) (g) (g) (g) (1000 IU) (IU)
2.5 1.20 333 62 42 2 1.4 3.8 760

3.0 1.21 337 66 45 2 1.4 3.8 760
3.5 1.23 342 71 48 2 1.4 3.8 760
4.0 1.25 346 75 51 3 2.1 3.8 760
4.5 1.26 351 79 54 3 2.1 3.8 760
5.0 1.28 356 84 57 3 2.1 3.8 760
a
Excerpted from USNRC (1981).
Guidelines in Feeding of Goats
Goats require all the nutrients necessary for the maintenance of

body functions, meat and milk production, growth, and pregnancy.
A deficiency in any of these nutrients can limit production. The energy
need of grazing goats is basically similar to that of animals raised in
confinement, with the exception that grazing goats have to expend
more energy in searching and harvesting their diet and have to endure
environmental stresses. More so, during the dry season when feed
supply is scarce, goats have to walk some distance in search of feed.
Next to energy, protein is likely to be the next limiting nutrient.
Growing goat requires 12% crude protein (CP), but good-quality
grasses contain on the average only 8-9% CP and only 4% in mature
grasses. A deficiency in protein nutrition does not only impair tissue
growth, but also reduces voluntary intake of feeds.
Of the minerals, P deficiency is of primary concern, as grasses
and legumes are low in P. Goats require a larger amount of Ca as
this forms the larger proportion of the bone and teeth. Ca deficiency
will not be a problem if goats are given access to legumes. Under
ordinary grazing conditions, Ca may or may not be deficient.
Pastures are normally low in Na and Cl. Hence, it is a standard
practice to provide ordinary salt (NaCl) to grazing goats free choice or

as part of mineral mixture and to goats in confinement at a level of 0.5%
of the total ration.
The requirement for other essential minerals such as K, S, Co, Cu,
iron, zinc, and Mn varies from one area to another, depending upon the
contents of these minerals on the soil.
Goats can synthesize water-soluble vitamins in their gastrointestinal
tract. However, they are unable to synthesize the fat-soluble vitamins
and must obtain this in the diet. Of these, vitamin A should be given
attention if goats are to be fed on nongreen roughage for a period of
4–6 months. Animals exposed to solar irradiation do not need
vitamin D supplementation.
The goats fed with a balanced diet are also fed with small amounts
over a period of time instead of only one feeding. Likewise, goats need
to be gradually shifted from one diet to another. Never allow goats,
especially the kids, to immediately graze fresh and highly succulent
pastures after the first rains. Nutritional disorders such as enterotoxemia
and bloat are likely to occur if the above precautionary measures are
ignored.
All green and fresh feeds should either be tied in bundles and hung
or offered in feeders above ground. Regularly feed goats with forage in
small quantities 3-4 times a day. Goats must consume the feed in about
half an hour. Avoid feeding wet feeds. All leftover feeds must be
removed from the feeder as they may become a hiding place for rodents
and medium for fungus.
Feeds for Goats
There are two major classes of feeds for goats, namely, roughages
and concentrates.
Roughages. These are the cheapest source of nutrients for

goats. Roughages are fibrous herbage plants or by-products of agro-
industrial enterprises, which have high fiber content and, therefore, low
in energy value. Roughages include grasses, legumes, crop by-
products, and tree/shrub leaves (please refer to the Philippines
Recommends for Forage and Pasture Crops for more detailed
information.) The quality of these feeds depends upon its maturity,
quality, palatability, and the absence of toxic factors. Legumes and
fodder trees/shrubs generally have higher protein content than grasses

and by-products, and are well liked by goats (Fig. 22). Table 10 is a list
of some cultivated and indigenous tree/ shrub species that can be fed to
goats.
Concentrates. Concentrates are feeds low in fiber and high in

energy content. While grains (corn) and oil meals (soybean oil meal)
are excellent sources of energy and protein for ruminants, respectively,
they are best utilized in swine and poultry rations. The following by-
products of agro-industrial processing are more suitable for goat
feeding:
z Rice bran - feeding value is related to the amount of finely

ground rice hull mixed with the bran. Good-quality rice bran can
not be stored for a long period of time without an antioxidant,
as it turns rancid.
z Corn bran - similar to rice bran in feeding value, but has lower
fat content.
Fig. 22. Fodder tree/shrub leaves are relished by goats.

Table 10. List of some cultivated and indigenous fodder species.
Scientific Name Common Name
Cultivated
Leucaena leucocephala Ipil-ipil

Gliricidia sepium Kakawate
Calliandra calothyrsus Calliandra
Desmanthus virgatus Desmanthus
Desmodium rensonii (cinerea) Rensonii
Flemingia macrophylla Flemingia
Sesbania grandiflora Katuray
Arachis pintoii Amarillo
Stylosanthes guianensis Stylo
Indigenous
Macaranga tanarius Binunga

Streblus asper Kalios
Trema orientalis Anabiong
Cordia dichotoma Anonang
Ficus angustissima As-is maya
Ficus balete Baleteng-payapa
Ficus hauili Hauili
Ficus spp. Balete tilos
Muntingia calabura Ratiles; Datiles
z Copra meal - a good source of both energy and protein for

goats. Availability and price are the limiting factors in its use
as goat feed.
z Cane molasses - a good energy source, but low in protein
content. Also used in concentrate mixtures to reduce dustiness.
A list of the most common feedstuffs for goats is presented in

Table 11.

Table 11. List of common Philippine feedstuffs for goat production.a
Total Digestible
Dry Digestible Crude Crude
Matter Nutrient Protein Protein
Feedstuff (DM) (TDN) (CP) (DCP)
%
Concentrate
Copra meal 89.6 78.5 20.6 14.5
Corn gluten, feed 90.1 74.9 20.2 17.1
Corn, grain 88.8 84.2 8.1 7.7
Rice bran, cono 88.0 69.1 12.3 8.3
Rice bran, kiskis 89.0 46.6 6.2 4.5
Wheat, pollard 88.2 73.1 17.1 10.4
Soybean oil meal 88.4 76.0 44.0 41.0
Molasses, cane 76.3 53.6 2.0 0.4
Corn bran 88.0 72.1 10.5 5.6
Green Roughage
Napier grass
21 days 16.5 9.3 2.4 1.7
42 days 18.3 10.8 1.9 1.1
Para grass
(dry season)
28 days 22.5 12.9 2.0 1.0
56 days 24.0 11.0 0.7 0.1
(wet season)
28 days 16.3 9.4 2.4 1.6
56 days 22.8 12.9 2.8 1.7
Guinea grass
(dry season)
21 days 22.5 12.9 2.0 1.0
42 days 24.0 11.0 0.7 0.1
(wet season)
28 days 16.3 9.4 2.4 1.6
56 days 22.8 12.9 2.8 1.7
Centrosema
28 days 24.4 14.0 3.9 2.6
56 days 29.5 16.8 5.1 3.5
Tree Leaf/Browse Plant
Banana 94.00 - 9.8 5.7
Kakawate 25.30 - 6.52 -
Ipil-ipil 13.30 - 27.80 22.50
Santan 27.68 - 4.02 -
Caimito 48.32 - 4.98 -
Camachile 34.78 - 9.96 -
Gumamela 19.10 - 4.14 -
Bamboo 42.00 - 7.60 3.54
Acacia 43.00 - 9.10 -
Source of Ca and P % Ca %P
Steamed bone meal 28.0 14.0
Dicalcium phosphate 26.0 18.0
Oyster shell flour 33.0 0.0
a
Gerpacio, A.L. and L.S. (1974).

Practical Feeding of Goats
The best and most economical method of nourishing goats is by

providing the animals with unlimited access to fresh grass and legume.
They can also be fed with 2–3 kg of fresh leaves of trees and shrubs
such as leucaena, gliricidia, flemingia, indigo, sesbania, desmanthus,
calliandra, rensonii, among others. Feeding goats with their natural
feeds ensures intake of essential nutrients required under different
physiological states, except during lactation among dairy type of goats.
Giving them access to tree and shrub leaves also allows them to
consume compounds that may have anthelmintic and chemotherapeutic
effects. To be sure, it is advisable to provide them with salt and mineral
supplements.
Provide the goats additional sources of protein, energy, and other
nutrients when lower quality roughage like native pasture grasses and
mature improved grasses, and legumes are part of the diet. Providing
animals with urea-molasses-mineral block (UMMB) will improve the
utilization of the low-quality roughage and promote low level of productivity,
slightly above maintenance requirement. Supplementation with
concentrate will improve level of productivity. Feeding concentrate
mixtures from by-product concentrates (rice bran, copra meal, wheat
pollard, molasses) at 30% of the dry matter intake will further improve
performance. For example, a flock of goats with an average liveweight
of 20 kg will require 0.7 kg of dry matter per animal daily (20 kg LW x
3.5%). Of this amount, 210 g (0.7 kg x 30%) will be concentrate mixture.
When low-quality roughages are fed, the intake of the animals is
greatly reduced. Without sufficient concentrate supplement, the animals
will lose weight and become unproductive. Even with concentrate
supplementation, feeding of low-quality roughage like rice straw, corn
stover, and sugarcane tops may not be economical and profitable.
When available and accessible, agro-industrial by-products like wet
brewer's spent grains, pineapple pulps, molasses, and banana rejects are
good basal feeds for productive goats.

Table 12. Suggested feeding guides for goats.
Age Feed Amount Per Day
Birth – 3 days Colostrum Ad libitum

(3–5x feeding)
4 days – 2 weeks Whole milk (Goat milk) 0.5-1 L/kid

divided into 3x feeding
Vitamin-mineral Ad libitum
Water Ad libitum
2 weeks – 16 weeks Whole milk or milk 0.5–1 L/kid

replacera divided into 2x feeding
Grass-legume hay or Ad libitum
quality fresh forages
Vitamin-mineral mix Ad libitum
Water Ad libitum
Starter (22% CP) Increasing amount without
causing digestive upset
4 months to kidding Forages, vitamin-mineral Ad libitum

mix
Water Ad libitum
Concentrates Up to 0.5 kg/head
(18–20% CP)b
Dry, pregnant, bucks Forages, vitamin-mineral Ad libitum

mix
Water Ad libitum
Concentrates 0.2–0.7 kg/head
(16–18% CP)c
Lactating Forages, vitamin-mineral Ad libitum

mix
Water Ad libitum
Concentrates 0.3–0.5 kg/L milk produced
(16–18% CP)
a
Whole milk can be goat or cow milk. Milk replacer can be used after two weeks.
b
Formula I. Ground corn – 12; rice bran – 24; copra meal – 40; soybean oil meal – 8;
meat and bone meal – 10; molasses – 5; and salt – 1 kg.
c
Formula II. Copra meal – 50; wheat pollard – 32; molasses – 15; bone meal – 2; and
salt – 1 kg.
Formula III. Copra meal – 40; corn – 25; soybean oil meal – 15; rice bran – 10;
molasses – 8; bone meal – 1; and salt – 1 kg.

A suggested guide in feeding goats is presented in Table 12.
Strategic Concentrate Supplementation
Concentrate supplementation is seldom practiced because it entails

additional costs to farmers. However, feeding with high protein and
energy feeds during critical stage of production (i.e., last month of
feeding period among market stocks or the last month of pregnancy
period among does) is found to be profitable.
Fattening Stocks
If market demands and pays an extra peso for finished goats,

supplement grower stocks with concentrate mixture one month before
selling the animals. This improves the fleshing and marbling qualities of
the carcass, thus improves the meat's eating quality.
Breeding Stocks
When production of kids at regular short intervals of 6–8 months is

desired, concentrate supplementation becomes necessary. Feeding
concentrate mixture one month prior to lambing until the does are bred
again results in the following:
z Bigger kids with higher survival rates;

z More milk from does resulting in heavier weaning kids;
z Early and regular post-lambing estrus;
z High succeeding pregnancy rate;
z Better body conditions of does and kids during lactation period.
Use of Urea in Goat Diets
Goats are efficient in utilizing nonprotein nitrogen in the diet. The

capacity of microorganisms to utilize nitrogen into microbial protein
makes it possible to incorporate small amount of urea in the ration of
goats, primarily to increase utilization of low-quality roughages. High
concentration of ammonia in the blood is toxic and fatal to ruminants.
Hence, urea as supplement for goats must be used with caution. The
following guidelines are recommended for the safe use of urea:

z Add fertilizer grade urea at not more than:
- 1% of the ration (DM basis), or
- 2–3% of the concentrate mixture (air-dry basis), or
- 25–30% of the total dietary protein
z Give adequate source of energy (molasses, corn, etc.).
z Provide sufficient amounts of minerals, particularly S in case
molasses is used.
z If possible, provide daily allowance of urea in small amounts
throughout the day instead of just one feeding.
z Mix urea well with other feed ingredients.
The use of urea-molasses-mineral block (UMMB) is highly
recommended, particularly when goats are grazed on poor
quality pastures. UMMB is a low-cost protein, energy, and
mineral lick supplement for ruminants. It contains macro and
micro minerals that are commonly deficient in fibrous feeds.
A 15–20 kg goat needs 50–80 g/day of UMMB.
UMMB has the following composition:
Ingredient Part by Weight (%)
Molasses 38.0
Rice bran (D1) 38.0
Urea 10.0
Salt 1.0
Dicalcium phosphate 3.0
Cement 10.0
Total 100.00

Herd Health Management
Herd health management of goats is one important aspect of

production that should be given proper attention. To produce a healthy
herd of goats, provide proper housing, a grazing area, or a forage garden
as source of feed, and employ good management practices.
This section discusses some pointers in maintaining a healthy goat
herd, the common goat diseases that were reported in the country, and
general guide on strategic worm control.
Suggested Pointers to have a Healthy Goat Herd
z Start with healthy breeder stocks. When buying or selecting your

breeder stocks, examine the animals for the presence of superficial
lumps/abscesses by running your hands on the neck, abdominal, and
pelvic regions. The presence of lumps/abscesses indicates caseous
lymphadenitis and there is a high possibility that they could infect the
herd. Check also the mouth for the presence of wartlike lesions.
z Provide good housing. It should be elevated, ladderized, and can be
cleaned easily.
z Deworm newly bought animals with an effective dewormer (e.g.,
Vermisantel, Ivermectin, Levamisole) upon arrival in the farm and
isolate these for 30 days.
z Segregate the bucks from the does and the young animals. Castrate
young male animals not intended for breeding to avoid unwanted
pregnancies and inbreeding.
z In regions where foot and mouth disease (FMD) has high incidence,
vaccinate the animals with FMD vaccine. Likewise, if hemosep
vaccine is available, vaccinate them as well.
z Check for the presence of lice. A practical way to do this is to
observe the haircoat of the animals. If their haircoats are always
ruffled and they are always scratching their body using their head,
horns, or against the wall, it suggests that they have lice. Delouse the
animals with an effective insecticide (i.e., asuntol, ivomec, and
neguvon powder, and follow the instruction for application)
(Fig. 23).

Fig. 23. Delousing with an effective insecticide.
z Provide salt lick in a perforated bamboo tube and UMMB to

supplement their diet. Provide adequate amount of water for the
animals.
z Confine the animals during rainy season and provide them forages
and tree leaves (e.g., ‘ipil-ipil,’‘madre-de-cacao,’ among others).
z For grazing animals, allow them to graze when the sun is relatively
high (i.e., when the dews on the grasses already subsided) since the
infective larvae are present on the blades of grasses in the presence
of dews. Suckling kids should not be allowed to join their nannies
during grazing. They should be penned up to avoid early exposure
to infective larvae in the pasture.
z For bucks to be introduced as breeder in the herd, have them
checked against brucellosis, leptospirosis, and caprine arthritis and
encephalitis (CAE). Submit coagulated blood or serum samples to
the Regional Animal Disease Diagnostic Laboratory near your
place.
Diseases of Goats in the Philippines
The diseases commonly affecting goats can be classified according

to etiology, such as viral, bacterial, fungal, parasitic, and metabolic or

noninfectious. Some of the common diseases of goats that have
been reported by most goat farms in the country are presented in
Tables 13–15. These diseases are described briefly, with particular
emphases on the causative agents, mode of transmission, clinical signs,
and the treatment and control measures. For other infectious diseases
that were not covered in this topic, ask the services of a veterinarian.
With trade liberalization and the movements of animals from one country
to another, infectious diseases are highly introduced in the country. Be
vigilant and report incidence of unusual disease outbreak.
General Guide on Worm Control
Strategic Worm Control
This is a preventive practice that involves careful planning in the

use of chemical dewormers to animals. Once parasitism (e.g., there is
diarrhea, ruffled haircoat, and lack of appetite) is suspected, subject the
animals to some tests to determine their actual worm burden. Such tests
include the monitoring of the packed cell volume (PCV) from blood
samples and fecal egg count (FEC) from fecal samples. After which,
plan out a strategic worm control program.
This program may involve the use of a medicated feed block or
the usual chemical dewormers. Deworm the animals twice a year – first
before the onset of the rainy season and the next during the peak rainy
months. Usually, with the adoption of complete confinement and rapid
rotational grazing in the wet season, only initial deworming is necessary,
as these measures maintain to a tolerable level the animal’s worm
burden. Give the succeeding doses after individual assessment of the
animal’s condition through PCV and FEC. These measurements are
very good indicators of resistance or susceptibility of goats to parasite
infection. These aid animal raisers in making better decisions about
deworming.
Use of MUMMB Lick
When employing strategic worm control with the feed supplement

block, use both the medicated (i.e., MUMMB) and the nonmedicated
(i.e., UMMB) feed blocks (Fig. 26).

Table 13. Common infectious diseases of goats.
Disease Causative Agent Mode of Transmission Symptom Treatment/Prevention/Control
Brucellosis Bacteria: Brucella abortus, Infected bucks may Abortion in many Blood testing of bucks
B. melitensis, and transfer the disease pregnant animals, before introducing into the
Lestospira spp. through natural/artificial retained placenta, herd
breeding infertility, and persistent Cull seropositive breeder bucks.
vaginal discharge Vaccination may be tried.
Sterility
Bucks have swollen and
painful testicles
(Brucellosis)
FOR
CAE CAE virus CAE infection can be spread Arthritis is the syndrome There are no specific
It is still considered an exotic from dam to offspring shown by adult goats treatments, but supportive
GOAT FARMING
disease in the Philippines, through virus-laden infected with CAE virus. treatments may benefit
but the risk of introducing colostrum and milk, but Clinical signs include affected goats.
into the country is looming, there is also an evidence joint capsule distention Phenylbutazone or aspirin
considering the importation of horizontal transmission and varying degrees of can be given with the
of goats from continents/ between adults. lameness. Over time, arthritic form of the disease.
countries where the disease signs progress to Antimicrobial therapy is
had been reported (i.e., paraparesis or tetraparesis indicated to treat secondary
North America, Europe, and paralysis. Depression, bacterial infections.
Australia and New Zealand). head tilt, circling, To control CAE, either one of
opisthotonus, torticollis, the following is recom-
and paddling are observed mended: (1) permanent
in infected goats. isolation of kids at birth;
A firm, swollen mammary (2) feeding of heat-treated
gland and agalactia colostrum (56°C for
characterized the “hard 60 minutes) and
udder” syndrome pasteurized milk; (3)
attributed to CAE virus semiannual serologic testing
infection at the time of the herd with segregation
of parturition. of seropositive and
seronegative animals; or
(4) immediate culling of
seropositive goats.
Adult goats with serologic Disinfection in the pens with

evidence of CAE virus phenolic or quaternary
infection had shown ammonium compounds is
chronic interstitial indicated.
pneumonia.
Caseous Corynebacterium In most cases, direct contact Swollen lymph nodes in the The formation of abscesses
lymphadenitis pseudotuberculosis with purulent material prescapular and prefe- limits the penetration and
(Fig. 24) from ruptured abscesses of moral regions may effectiveness of antibiotics.
infected goats could spread rupture and discharge Therefore, preventive and
the infection. yellow to yellowish- therapeutic treatment will
green pus. Animals with not eliminate the organism

superficial abscesses show from the infected flocks or
no obvious ill effects. individuals.
The general condition of Abscesses frequently recur after
the animal may deteriorate draining or attempted
when abscesses metastasize surgical excision. Isolate
to internal organs (liver, infected animals.
lungs, kidneys, etc.).
The exudate from the swollen
lymph nodes is usually
soft and pasty.
FOR
Enterotoxemia Clostridium perfringens Organism in the small intestine A dead goat. A range of signs No treatment
GOAT FARMING 69
(Necrotic or produces the highly potent have been reported as

diphtheritic toxin; introduced via feeds having been seen prior to Prevention: Vaccination with
enteritis) or water. death. These include 2-in-1 or 5-in-1 vaccine,
depression, diarrhea, which includes pulpy
bloat, staggering, pain kidney. Reduce or eliminate
(colic), coma, and death. milk and/or grains if these
Since the disease is often are being fed and provide
associated with overeating, some roughage to fill the

the signs other than coma rumen with less digestible
and death could be associated food.
with that. Doses of purified
toxin, however, have
resulted in diarrhea.
Foot and mouth FMD virus serotypes Direct and indirect contact Fever, vesicles, and erosion Immediate notification of
disease (FMD) A, O, C with naturally infected between hooves, authorities
animals, carriers, implements, coronary band (junction Designation of quarantine areas
FOR
and other infected materials. between skin and hoof), and restricted movement of
Blister fluid, saliva, and other teats and udder, oral animals; disinfection of
GOAT FARMING
bodily discharges are highly mucosa and tongue contaminated areas with
ineffective. Raw ulceration following strong virucidal solution
rupture of vesicles; (lye, caustic soda).
stringy or foamy Animals should be kept on dry
salivation, smacking of ground and lesions treated
the lips, difficulty in with 5% formalin.
feed ingestion; Mass vaccination of animals in
staggering gait and the herd
lameness; abortion
in pregnant animals
Foot rot Dichelobacter nodosus Organisms are normally found Sudden lameness when Hoof should be trimmed
Predisposing conditions: in wet ground rich in organic acute. regularly.
Untrimmed hoof, wet and matter and humus. Presence of foul smelling Wound should be treated with
muddy ground Requires injury and open ulcers, interdigital cleft antiseptic (5% copper
lesions of hoof to infect swollen and painful, it sulfate; 5–10% formalin;
may worsen to cause betadine solutions, etc.)
fever and other systemic
signs.
Infectious Actual: Multiple bacterial Direct through mouth, skin, Swollen knee, lameness, Minimize infection by treating
arthritis agents acting singly or open wounds, or via pain, if pressure is applied wounds (castration and navel
(big knee) together (Erysipelothrix, umbilicus on affected joint. Fever dressing; hygienic
Corynebacterium, may be present. Joints management specially in
Chlamydia, Streptococcus, involved are hock, carpus areas of confinement).
Staphylococcus, etc.) (knee), elbow, and stifle. Treatment includes broad
Animal prefers spectrum antibiotics and
recumbency, appetite sulfa drugs.
affected with gradual
physical deterioration.
Mastitis Actual: Multiple bacterial Direct or indirect Hot, painful, and swollen Intramammary infusion of
agents (Streptococcus, udder; may become red antibiotics (synthetic/
Pasteurella, Corynebacterium, due to inflammation semisynthetic penicillins,
and Escherichia ). Also later changing to dark tetracyclines, and
caused by Mycoplasma, reddish-blue indicating novobiocin). Supportive
Nocardia and Candida spp. necrosis of udder tissue. medication with anti-
Predisposing factors: Sores or Milk may be blood- histamines and electrolytes
wounds on the teat, physical stained, may contain to combat toxemia. Early
damage to the udder, oral flakes or clots. Fever, repeated treatment needed
infection in kids such as loss of appetite, to prevent complications
orf; unsanitary milking depression, and dehy- such as gangrene and
FOR
dration; gait or movement toxemia.

of doe is affected. Prevention: Proper treatment
GOAT FARMING 71
of injured teats with

antiseptics; disinfecting
udders for milking technique.
Monitor surveillance to
detect early cases for
immediate isolation and
treatment.
Orf Pox virus Direct contact Scabby lesions in the lips, Apply gentian violet or
(Contagious muzzle, eyelids, udder, negasunt spray on the
ecthyma, teats, and feet. Warty affected areas; antibiotic
sore mouth) growth develops in some ointments to prevent
(Fig. 25) areas, which are deep. secondary infections. Give
May become necrotic or vitamins and minerals to
ulcerous. The course of boost the resistance of the
the disease is usually animal. Vaccines are
1–4 weeks, the scabs currently unavailable in the
drop off and the tissues country. The virus is
FOR
heal without scarring. transmissible to man, and

Animals that have the lesions, usually confined
GOAT FARMING
recovered from natural to the hands and face, are

infection are highly more proliferative and
resistant to reinfection. occasionally distressing.
Pasteurella Pasteurella multocida Stress appears to be an Early clinical signs such as Ceftiofur (0.5mg/kg),
pneumonia and P. haemolytica important factor in the sudden death in a few oxytetracycline (20mg/kg)
breakdown of respiratory animals or a decline in one of the long-acting
tract defense mechanisms, feed consumption within products, ampicillin
allowing Pasteurella spp. a group can be observed (10 mg/kg, b.i.d.) and tylosin
and other organisms to 10–14 days after a stress. (10–20 mg/kg, s.i.d. or
invade lung tissue causing Fever of 40–41°C, serous b.i.d.). Therapy should
pneumonia. (early) to mucopurulent continue for at least
(later) ocular and nasal 24–48 hours after body
discharges, anorexia, temperature has returned to
coughing, dyspnea, and normal. Duration of
lethargy are common. treatment usually is
4–5 days.
Harsh lung sounds, especially

in the cranioventral
portions of the lung field,
may be auscultated.
Morbidity and mortality
rates are variable.
Pinkeye Mycoplasma agalactiae Direct contact of infected Initial signs are photophobia, Topical tetracycline,
(Infectious and M. conjunctivae tears. Flies serve as blepharo-spasm, and oxytetracycline/
opthalmia, vectors. excessive lacrimation; polymyxin B, or
Infectious later, the ocular erythromycin ointments are
keratocon- discharge may become the treatment of choice. It

junctivitis) mucopurulent. Appetite should be applied 3–4 times
may be depressed due to daily. If topical therapy is
ocular discomfort that not practical, give
results in the inability parenteral injection of long-
to locate food. The acting oxytetracycline
duration of the disease (10–20 mg/kg bodyweight
varies from a few days to IM).
several weeks unless
complicated by other
diseases.
FOR
Tetanus A noncontagious disease Direct infection due to Rigidity and stiffness of Tetanus antitoxin (adult
GOAT FARMING 73
caused by Clostridium introduction of organism muscles, stilted gait 500 units s.c., kids 120 units)
tetani in wounds during castration, characterize early stages. may be effective and
dehorning, or in old ulcerating Late stages are charac- economically justified if
wounds. Tetanus occurs terized by tetanic given during the first week
7–21 days after a wounding convulsion, prolapse of of the outbreak (that is,
event. the third eyelid, stiff tail, within two weeks of the
head and neck thrown wounding episode). For

back, hyperexcitability. prevention and control, all
Bloat and other nervous surgical procedures
signs may be seen. The (castration, dehorning,
course of the clinical wound debridement) should
disease is 3–4 days. be done with the best aseptic
technique. After surgery,
animals should be turned out
on clean ground. Only the
oxidizing disinfectants such
FOR
as iodine or chlorine can be

depended on to kill the
GOAT FARMING
spores.
Table 14. Common parasitic diseases of goats.
Coccidiosis Protozoa (Eimeria spp). Ingestion of infective oocysts Commonly affects kids and Provide good housing and clean
Generally not a primary yearlings. the animal pens regularly.
disease but exist with other Diarrhea that becomes Give amprolium (10 mg/kg per
enteric diseases. bloody and profuse. day) for five days, or
Animals become sulfaquinoxaline (6 mg/lb
dehydrated and anemic. per day) for 3–5 days.
Fasciolosis Fasciola gigantica, a The life cycle of the Fasciola There are two forms of the Control of fasciolosis in grazing
(Liverfluke trematode or leaflike requires an intermediate disease: acute and animals needs the
infection) worm that inhabit the snail host, Lymnea chronic fasciolosis. integration of three
liver of infected animals. auricularia rubiginosa. In acute fasciolosis, approaches, namely:
However, mixed infection Infection is through the there is a predominance chemotherapy, snail
with F. gigantica and F. ingestion of contaminated of the adult flukes over control, and grazing
hepatica has been known grass or hay with the immature forms. management. Dewormers
to occur in some parts of metacercaria, the infective Sudden death, dullness such as Triclabendazole,
the country. larva of liverfluke or and weakness, pallor Closantel, and Albendazole
through the ingestion of of the mucosae, dyspnea, are recommended. Three
metacercariae (floating ascites and/or abdominal drenching per year are
cyst) found on the water pain were commonly sufficient to prevent
surface. From the time seen in acute cases. mortalities and increase
the metacercariae are At necropsy, an animal productivity and
ingested, it will take a enlarged hemorrhagic utilization. However, there
FOR
minimum of three months liver with numerous were some reports that
for the eggs to appear in immature flukes in the endoparasites were showing
GOAT FARMING 75
the feces of infected liver substance could resistance to Albendazole

animals. be noted with very few (Ancheta et al., 2002) and
or no adult flukes. precaution should be used
to ensure the potency of the
dewormer.
Chronic fasciolosis is the

most common form seen
in grazing animals. This
form occurs when small
numbers of metacercariae
are ingested over a long
period. Infected livers may
contain few immature
forms but invariably
yields a significant number
FOR
of adult forms. Signs

include progressive weight
GOAT FARMING
loss, pale mucous membrane

and submandibular edema
(not in all cases),
alternating constipation, and
diarrhea. At necropsy, liver
is reduced in size (ventral
lobe severely affected), the
bile duct is distended,
thickened, and calcified.
Significant number of
adult flukes could be noted.
The presence of fluke
eggs in the feces makes
definitive diagnosis.
Gastrointestinal Nematode species parasitizing Ingestion of infective larvae Kids below six months old Deworm the animals with an
nematodosis the stomach (abomasum), (third stage larvae) in the are highly susceptible. effective dewormer (e.g.,
(e.g., Haemonchus contortus, pasture. Prepatent period Affected kids are pot- Vermisantel, Ivermectin,
Trichostrongylus sp.), the is 2–3 weeks. bellied, stunted, with and Levamisole). If the
small intestine, e.g., poor haircoat, anemic, farm has no history of using
Trichostrongylus sp., have diarrhea, edema, Albendazole, it could still
Disease Causative Agent Mode of Transmission Symptoms Treatment/Prevention/Control
Strongyloides sp., and weakness, and sudden be used as a dewormer. See

large intestine, death. Mortalities can product labels for the specific
Oesophagostomum sp. reach 60-80% in kids and dosage regimen.
weaners. Necropsy of
dead kids reveals the
presence of numerous
nematodes predominantly
Haemonchus contortus.
Lice infestation Biting lice: Damalinia Direct contact with infested Unthriftiness; poor hair coat, Give Ivermectin or bathe the
limbata, D. caprae animals or indirectly through constant scratching and animal with Asuntol or
the environment or facilities. rubbing to relieve itching Neguvon or Amitraz.

and irritation. See product label for
application.
Mange Mites: Psoroptes communis Direct and indirect contact Marked itchiness and Give Ivermectin.
or Scabies var caprae, Psorochorioptes with infected animals irritation with animals
sp., Thrombidid sp., constantly rubbing or
Sarcoptes scabiei var licking affected areas.
caprae Skin becomes hairless,
thickened, or scabby.
FOR
GOAT FARMING 77
Table 15. Metabolic diseases of goats.
Disease Cause Mode of Transmission Symptom Treatment/Prevention/Control
Bloat Occurs under ordinary Noncontagious Swollen left flank which is Feed straw or fibrous diets before
condition of management, resonant when tapped. turning loose on lush pasture.
specially when goats are Signs of colic such In emergency cases,
fed young and succulent as uneasiness, difficult puncture the rumen with
herbage respiration, bloating, large needle (gauge 15–16)
and absence of rumen or trocar and canula to
movement. release the gas.
Oils and fats (mineral oil,
FOR
vegetable oil, or tallow) are

satisfactory to prevent
GOAT FARMING
foaming in the rumen.

Commercial antibloat
preparations such as
Avinox, Tympanol,
Bloatguard.
Hypocalcemia Deficiency of calcium Noncontagious Initially, doe shows Immediate treatment: give slow
in lactating does uncoordinated gait. Fine intravenous injection of
Predisposing factor: grazing tremors seen on muscles. calcium borogluconate
lactating animals on Weakness, staggering, and (CBG), or dextrose calcium
young and rapidly growing finally recumbence. Does magnesium (DCM).
forage, fasting or starvation become comatose and Provide UMMB as supplement
in last stage of pregnancy may lie in a stretched to the animals.
or during lactation. position with head twisted
into the flank. Rapid
breathing and frothing
from nose and mouth.
Death occurs within a
few hours to a few days.
Disease Cause Mode of Transmission Symptom Treatment/Prevention/Control
Neonatal Predisposing factors are poor This is a noninfectious, Kids appear generally weak Assist newborn kids to suckle
hypoglycemia management at kidding, noncontagious disease, and dull. The animal is milk from the doe/foster
resulting in the inability of which is due to the failure recumbent, shivering, with doe or by artificial feeding.
kids to suckle colostrum/ of the kids to suckle low body temperature Give intravenous injection
milk, prolonged kidding colostrum/milk that will eventually lead of 5% dextrose or calcium
time, and does are 24–36 hours after to coma and death. In borogluconate (CBG). When
unable to provide adequate delivery. some cases, trampling by these methods are not
milk for the kids. Most of other animals could be possible, give glucose and
the hypoglycemic kids the cause of death. electrolyte per os (1L
come from twin pregnancies Mortality can reach distilled water, 1-tsp. salt,
of native goats. 10–20%. 3 tsp granulated glucose
or honey) at the rate of
25 ml at 4–5 hours interval.
Does about to kid in one week
should be separated from
the herd and isolated in a
kidding pen. Give special
attention to both the doe
and newborn kids. Provide
FOR
the doe fresh forages such as

leaves of ‘malunggay’
GOAT FARMING 79
(Moringa oleifera),
concentrates, and water. The
malunggay had been
reported to have
galactogogue property, and
it could enhance the milk
production of the doe.
Fig. 24. A goat with Caseous lymphadenitis.
Fig. 25. A goat infected with orf.

Drench with
an effective Peak rainy season
dewormer
Rainy Months
Gradually Shift to Gradually

introduce MUMMB shift back
UMMB (for two months) to UMMB
Fig. 26. An illustration of the strategic worm control using MUMMB.
UMMB becomes MUMMB when a dewormer is added for

parasite control. Both blocks can be hung at specific periods in a
strategic place in the pen and allowed to be licked for a maximum period
of eight weeks. They are appropriate when feed resource is scarce or
during the rainy season, when endoparasitism is a problem.
In strategic worm control using MUMMB, the following
recommendations should be considered:
z Months before the rainy season, introduce UMMB gradually to

goats. This is to prepare them to eat mineral supplements and
condition their rumen for medication.
z At the onset of the wet season, deworm with an effective
dewormer to kill standing adult parasite population.
z As the rainy months peak and risk of infection rises, shift to
medicated feed MUMMB. Continue giving this block for two
months.
z After which, replace the MUMMB with UMMB and continue
supplementation as needed. Withdraw block gradually.
z Hang the blocks in a strategic place in the pen such that young
animals three months and younger cannot reach them.
z If animals are grazed, give them the block before they set out
for the field and again upon their return to the pen in the
afternoon.
z Allow each animal to have 20–40 g of the blocks per day; for
a herd, estimate the number of blocks needed based on
individual requirement.

z Prepare just enough blocks, preferably good for six months.
The blocks can be stored for an indefinite period of time, so long
as they are kept in a dry place.
z If molds appear at the surface, scrape them off before giving to
animals.
z For fully confined animals, give medicated blocks to protect
the animals from possible infection from contaminated stall-fed
cut grasses.
z Use medicated blocks for a maximum period of eight weeks.
Continuous use may cause the development of anthelmintic
resistance.
z Avoid giving the blocks to preweaners as the anatomical
structure of their rumen is not yet fully developed; hence, urea
in the block will be toxic.
Strategic Worm Control without MUMMB
When goats are strategically dewormed with chemical dewormers

and not MUMMB, the following considerations should be observed:
z For free-grazing goats
1. Kids
- For kids without a good pen and where threadworm is
a problem, deworm at 2–3 weeks and repeat after
21 days.
- At three months or upon weaning, whichever comes
first, repeat deworming.
2. Adults
- Drench twice a year – first, a month before the onset
of the rainy season; and second, during the peak of the
rainy months.
- Succeeding treatments will depend on the condition of
the animals. The following FEC and PCV levels should
serve as indicators if deworming is needed to be
repeated or not:

a) Drench if FEC exceeds 1000 and PCV is less
than 22.
b) If laboratory analysis is not available and the
animal appears parasitized, consult a veterinarian
or an animal technician to assess animal condition
and make appropriate recommendations.
3. Pregnant Does
- Drench 2–3 weeks before kidding to avoid transplacental
transmission of parasites.
- To avoid accidents, restrain pregnant does carefully
when drenching.
z For confined animals
1. All nonpregnant animals

- Drench animals irrespective of age twice a year – first,
a month before the onset of the rainy season, and
second, during the peak of the rainy months. Succeeding
drenches may be given based on the individual
assessment of the animal condition.
2. Pregnant does
- Drench two weeks before kidding to avoid transplacental
transmission of parasites.
3. For transferred and newly purchased animals

- Deworm new animals with an effective anthelmintic at
source to avoid importing parasites into the farm. An
effective dewormer is one that has not been used in the
farm continuously for over a year and which has not
shown buildup of worm resistance among the animals.
- If animals cannot be dewormed at source, isolate them
for one month in an area of the farm and drench
immediately upon arrival.
- If records on the worm burden of the new animals are
not available and they cannot be immediately gathered,
drench with a broad-spectrum dewormer (e.g.,
Vermisantel, Ivermectin, Triclabendazole).

General Recommendations in Deworming Animals
z Before giving dewormers, withhold feed for 12–24 hours, but give
large amounts of water. This will facilitate easier drug absorption
and make the dewormer more effective. However, if the Levamisole
group of dewormers is to be used, make sure that the animals are
not empty prior to drenching.
z If blanket deworming is to be done before or during the wet season,
drench all small ruminants in the community, especially those
sharing communal pasture areas. This is to avoid possible
contamination from other animals grazing in the village.
z Make sure that each animal gets the right amount of drench. Double
check the recommended dose on the label and relate to the animal’s
weight.
z Get the weekly weights of the animals less than one month of age
not only to track down increases and fluctuations in weight, but also
to facilitate computation of drench dosage; mature animals usually
have uniform weights, with very insignificant rise or fall.
z Place the drench near the base of the tongue to ensure its deposition
into the first stomach (rumen). This will extend its availability and
effectiveness. Drench delivered at the front of the mouth usually
reaches the fourth stomach and becomes less effective.
z Take care not to direct it to the lungs and windpipe.

Product and By-product
Processing and Utilization
Goat products and by-products are many and varied. The main
products are milk and meat (chevon). Goat milk is used essentially for
the same purposes as cow or carabao milk such as fresh milk, cheese,
ice-cream, and butter. Appendix 4 shows some goat milk products and
the recommended methods of preparations. Also, because of the milk’s
high vitamin A content, it is increasingly being used in the manufacture
of cosmetics.
Goats, when properly slaughtered, cleaned, and butchered, can be
a source of a unique and delectable meat, which may be used in a wide
array of dishes. Researches show that chevon can be used in different
culinary recipes (Appendix 5).
Goat meat has high water-holding capacity. As such, it is also a good
material for processing into different products. Appendix 6 shows some
of the processed products from goat meat.
By-products, especially skins, are likewise valuable when processed
into leather (Appendix 7). Other minor by-products such as intestines,
horns, and hair are processed into high-valued articles and art objects.
Pasteurization of Goat Milk
The fundamental purpose of pasteurization is to ensure that milk is

free from disease-producing microorganisms, with the secondary effect
of prolonging the keeping quality of the product. However, pasteurization
does not compensate for the failure to apply recommended sanitary
practices in the production of milk and should not be regarded as the
cure-all for poor sanitary practices in the handling and care of milk.

Materials
Cheesecloth or any filter cloth

Kettle (1 big, 1 small)
Kitchen spoon
Stove
Glass jar or bottle with cover
Cooler
Thermometer (0–100oC)
Filter cloth, spoon, and milk container must be cleaned and sterilized
in a boiling water before using.
Procedure
1. Strain or filter the milk into the small kettle.

2. Place the small kettle into the big kettle.
3. Put enough water into the big kettle (up to the level of the milk).
4. Heat the milk up to 63oC and hold at this temperature for 30 minutes.
Gently stir the milk with the spoon while heating.
5. Immediately cool the milk by exposing the container or the milk to
cold running water and continuously stirring the milk.
6. Transfer the milk into a glass jar or bottle and cover.
7. Place the pasteurized milk in the refrigerator or ice box packed with
ice.
Slaughtering of Goats
The recommended ages for slaughtering goats are between

eight months and two years. Before slaughter, do not allow the breeding
bucks to mix with the females and the castrated male to avoid the goaty
smell in the carcass. Fast the goats first, give plenty of water for
18–24 hours, and allow them to relax. This is for ease in evisceration and
cleaning of entrails. Moreover, this results in meat with longer shelf life
and low shrinkage.
Prior to the actual start of slaughter, wash off dirt from the goat’s
body to prevent contamination of the carcass. During slaughter, do not
allow the hair to rub against the flesh because it imparts objectionable
odor and flavor to the meat.

Slaughtering Procedures
The three methods of slaughtering goats in the Philippines are the

singed or torch method, which is commonly used; the flaying method,
which is the standard; and the scalding method, which is seldom used.
The recommended procedure is the flaying method with the following
steps:
1. Stunning – Draw imaginary lines from the base of each horn to

the opposite eye. Then hit the goat with a hammer at the point
where the two lines meet.
Electric stunners used for pigs may also be used by using
level 1, as well as captive bolt pistols.
2. Shackling or tying the hind shank on the rail.
3. Sticking or slitting of the throat and bleeding – Stick the point of
a knife into the throat behind the jaw with the blade pointing out.
Then cut the jugular vein, including the windpipe, gullet, and
fleece.
4. Skinning (or flaying) – Cut the skin around both knees at the hind
legs. From this cut, open the skin at the inner portion of the
thighs. Start removing the skin with a flaying knife, then pull
down the skin with one hand, while forcing the thumb or fist of
the other hand in between the pelt and the body. After flaying
the hindshanks, flay the foreshanks by using the same technique.
5. Evisceration – Sever the esophagus and windpipe from their
attachment to the neck. Then tie the esophagus with a string to
prevent the outflow of ruminal contents. Loosen the bung by
cutting around the anus and rectum and pushing it downward.
Make a cut at the belly near the pelvic bones, then loosen the
bung out by cutting the fat and membrane which are attached
to the backbone. Extend the cut through the belly with the knife
handle inside the body cavity to avoid cutting the intestines and
stomach.
6. Weighing
However, when meat is to be used for special purposes (i.e., for

preparation of ‘kilawen’) after sticking, burn the hair in an open fire or
by means of a blow torch. Then scrape burned hairs with a dull knife
or a stick. When the goat starts to cook, pinch the belly with a pointed
stick to prevent bursting of the whole belly cavity.

Fabrication of Goat Carcasses
The goat marketing system in the country generally allows goats to

be sold on a per head basis. Chevon is used as a delicacy item, but not
as a regular meat item in the market; thus, carcasses seldom undergo
standard fabrication.
Nevertheless, the continuous promotion of upgraded stocks would
necessitate a fabrication procedure (Ibarra, 1988).
There are five cuts derived from goat carcasses:
1. Leg – this is in the posterior portion of the carcass and is

separated by a cut at the tip of the pelvic bone perpendicular to
the underline when the carcass is extended.
2. Loin – this is the region of the carcass from the tip of the pelvic
bone to the 12th rib.
3. Rib – this is cut from the point where the loin is separated and
between the third and fourth ribs.
4. Shoulder – this includes regions from the third rib and second
cervical vertebra and the shank portion.
5. Neck – this is the portion with remaining parts of the carcass
after the leg, loin, rib, and shoulder have been removed.
The following are the average wholesale yield (Ibarra, 1988) of the
different cuts of chevon, with the above fabrication system: slaughter
weight of 18.97 kg, dressing percentage of 43.16%, and boneless
recovery of 32.22 %:
Cut Percent of Carcass
Leg 29.21
Loin 13.33
Rib 15.76
Neck 7.15
Shoulder 12.10
Whole Carcass 100.00
As to the assessment of conformation and quality of chevon, these

are not yet available from the Philippine Trade Standards.

Goat By-Products
From unpublished data (Ibarra 1988), the by-product yields of

goats are as follows:
By-product Weight % of Liveweight
Slaughter weight, kg 14.81 100.00

Blood, g 602 4.06
Spleen, g 23 0.16
Compound stomach, g 600 4.05
Head (uncleaned), g 1,101 7.43
Head (cleaned), g 1,067 7.20
Hide, g 1,169 7.89
Shank (uncleaned), g 404 2.73
Shank (cleaned), g 312 2.11
Heart, g 60 0.40
Kidney, g 53 0.36
Intestines, g 775 5.23
Goatskins
Goatskin can be processed both on industrial scale and on cottage

industry level. The size of the skin allows it to be processed in small
batches or singly in the backyard. In the rural areas, it is very easy to
process the skins even after slaughter for as long as there are readily
available technologies/recipes at hand for the farmers. There is more
value when goatskin is converted into leather as when it is consumed on
the table (Appendix 5).
Goatskins have the following qualities:
z Goatskins are generally thinner in substance compared with

cattlehide, carabao hide and sheepskin. Even then, the fiber
structure is tighter.
z It has a natural stretch, making it ideal for the manufacture of
upper leather when made into leather shoes. They retain the
shape of the shoe later in wear.
z Its tough, hard-wearing grain is a basic property looked into
when making shoe uppers and for fancy leather goods such as
purses, wallets, and bookbinding leather.

z Unlike sheepskins, goatskins have significantly low fat content.
The fat usually interferes in the processing, so in goatskins,
degreasing techniques are eliminated. In addition, the tighter
fiber structure is not disoriented when fat is extracted, therefore,
it retains its strength and tight grain.
Phases of Goatskin Processing
A. Preparation of the Skin
1. Flaying
Flaying of goats is slightly different from that of cattle and
carabaos. In goats, care should be taken not to allow the meat
to come in contact with the hairs of the animal to avoid imparting
of undesirable odor to the meat.
The following are the steps in flaying goats:
Step 1. Tie both hindlegs and suspend the carcass in a

convenient hanger or branch. Cut the skin on both knees
and from this, cut open the skin at the inner portion of the
thighs. Start removing the skin with a flaying knife. Pull
down the skin with one hand while forcing the thumb down
the skin with one hand and forcing the thumb or fist of the
other hand in between the flesh and the body.
Step 2. After flaying the hindshank, do the same with

the foreshank. Remove the head at the atlas joint and strip
the skin by forcing it downward.
2. Trimming the Skin

Trimming the skins after flaying or before curing and
preservation improves not only the physical appearance of the
product, but also increases the economic value of the leather
and leather products. Normally, the horns snouts, lips, ears,
tailbone, sinews, tendons, and others are removed. Excessive
meat and fat are likewise removed. This process is known as
fleshing.

3. Curing and preservation
In rural areas, where salt is not abundant and is expensive,
the goatskin is better preserved by shed drying (Please refer to
the Philippines Recommends for Hides and Skins for more
detailed information). This is an easy and inexpensive way, but
a slow method of preserving skins, which is quite difficult and
impractical during the wet season.
The commonly used method for preserving goatskins is the
wet salting method. Its procedure is as follows:
z After flaying, wash the skins with water to remove the

dung, blood, and dirt, and to lower the temperature. This
reduces the proliferation of bacteria.
z Drain to remove excess water. Weigh the skins. Place in
a pallet flesh side up.
z Weigh common salt equivalent to 30% of the weight of
skins.
z Apply the salt uniformly on the flesh side of the skin. Keep
underneath a shade to protect both from the direct heat of
the sun and the rain. Direct sunlight will produce ‘hard
cure,’ while the rain will wash away the salt applied. If salt
is washed out, re-salt the skin.
z Before delivering to the tannery, fold the skins.
z Keep the salted skins for 2–3 weeks for best quality, after
which, submit these for processing.
4. Skin collection and distribution

Normally, hide/skin dealers operate on a provincial scale.
They are the ones who collect the hides/skins from
slaughterhouses and deliver volumes of preserved rawhide to
Meycauayan (Bulacan) tanners. Dried goatskins are priced
between P20 and P30 per piece.
B. Tanning Phase
This is the conversion of a hide or skin into leather. Hides and skins
comprise about 60% of the total material inputs in leather production.
There are two different kinds of tannages: the vegetable and
mineral tannages. The vegetable tannage, which is used for ‘organic
leather,’ produces the tooling and sole leathers. It makes use of natural

tanning ingredients like mimosa, quebracho, bakawan, and ipil-ipil.
Being extracts from trees, these tanning compounds are devoid of
pollutive effects to the environment. The chrome tannage, on the other
hand, uses the mineral chrome as its main tanning agent. Upper leathers
are produced through this method. Unlike vegetable tanning, this one
has adverse environmental effects owing to the presence of chromium
in the effluents and solid wastes generated. Chrome VI is a well-known
carcinogen, but with the proper treatment and disposal of tannery
wastes, the problem can be reduced to a minor one. The steps in tanning
of goatskin into hair-on and tooling leather are as follows:
1. Chrome tanning of goatskin with hair-on
Raw Materials. Wet salted goatskin (with good prints).
Soaking. Trim, dust off excess salt, and weigh. Then wash
three times in water. Soak in plastic pail containing 600% water
and 0.3% bactericide until it becomes like a newly flayed skin.
Drain and weigh.
Pickling. Stir the soaked skin for five minutes in salt

solution of 8% salt and 150% water. Add 1% sulfuric acid
diluted with ten times water in three portions at 10 minutes
interval and handle for three more hours. Leave overnight in
the bath. Take caution in adding acid to water and allow the
solution to cool.
Tannage. Remove the skin from the pickle bath and drain.
Stir the skin in another solution of 5% salt and 150% water for
five minutes. Add 2% fatliquor (e.g., Lipoderm liquor PSE)
stable to electrolytes, 12% chrome powder dissolved in ten
times water in three portions at 45 minutes interval. Stir until
fully penetrated. To test whether it is completely penetrated, cut
a small piece of the leather and outline the shape with a pencil
and paper. Immerse in boiling water for two minutes. Remove
the sample and compare with the previously marked paper
outline. A completely tanned leather will not shrink.
Basification. Add to the tanning bath 1% sodium carbonate

dissolved in ten times water in three portions at 15 minutes

interval. Stir further for 45 minutes. Drain. Roll and age for
1–3 days. Weigh the skin. Always base the computation of
chemicals and water on the new weight.
Neutralization. Rinse well and neutralize. The purpose of

neutralization is to remove at least from the outer layers the acid,
which would impair the retannage dyeing and fatliquoring of the
leather. Put the leather in the pail with enough water. Stir while
adding 1% sodium bicarbonate dissolved in ten times water
added gradually in three portions at 15 minutes interval. Stir
further for 45 minutes. Wash for ten minutes in warm water.
Drain.
Retannage. Retan the skin in 100% water and 2–5%

Tanigan BN. Stir the skin in the bath for 1–2 days. Drain.
Fatliquoring. To achieve softness of “handle” put the

leather into a pail of 100% water at 50°C. Add 5% Lipoderm
PSE diluted with ten times water at 50°C and stir for 45 minutes.
Exhaust the fatliquor by adding 0.3% formic acid diluted with
ten times water. Pile up overnight.
Drying. Toggle to dry or nail to a wooden frame.
Conditioning. During the drying process, the leather

fibers tend to adhere together, giving the leather an undesirable
feeling of stiffness. It is, therefore, necessary to moisten the
dried leather so that the softening process can be carried out
without damage to the fiber structure. Condition the leather by
controlled water spraying or massaging and piling for a similar
period.
Staking. When semi-dry, stake on a wooden or iron staker

to loosen the fibers.
Trimming. Trim the dried skins to remove any ragged

edges, nail holes, toggle marks, etc.
Buffing. Buff the flesh side in the buffing machine or hand

buff by using coarse sandpaper or a buffing stone. Buffing

consists of grinding the leather surface. It is used on the flesh
side to grind them to a uniform length to produce a level “nap.”
2. Vegetable tanning of goatskin for tooling leather
Soaking. Wash salted skins with water. Soak overnight in

a pit with 500% water. Next day, wash, drain, and weigh.
Record the soaked weight.
Liming. Place skins in a pit containing 400% water, 3%

sodium sulphide, and 5% lime (based on the soaked weight) for
at least 24 hours. Dehair and wash the pelt. If the skin is not
ready for dehairing, return to the liming pit.
Reliming. Place the pelts in a pit containing 400% water

and 5% lime. Move 2–3 times a day for two days. On the third
day, flesh it with a two-handed knife, scud the grain side, wash,
and weigh.
Deliming and Bathing. Place the pelt in a drum with

250% water and 8% salt based on the volume of water. Drum
for ten minutes. Add 1% calcium formate, then drum for
30 minutes. Add 1% sulfuric acid diluted with ten times water
and drum for three hours. Leave the pelts in the pickle bath
overnight.
Tanning. Drain the pickle bath. Add 70–100% water and

5% pretanning syntan. Drum for one hour. Add 20% mimosa
extract powder divided into three portions at one hour interval.
Drum temperature must not exceed 40°C. Drum until penetrated.
Add 0.1% Preventol WB or any antimold agent. Drain the
tanning bath. Pile the hides for two days. The cross section of
the hide must be uniformly brown. If not, drum further to allow
penetration of tannin.
Fatliquoring. Add 250% water at 50°C to the drum and

3–6% Lipoderm liquor IC diluted with a small amount of hot
water (50°C) and stir until an emulsion is formed. Divide into
two portions and add at 20 minutes interval. Drum for

45 minutes after the last addition. Pile to drain. Toggle to dry.
Trim and buff the flesh side.
Marketing of Goatskins
Traditionally, hides and skins are sold to tanneries either as raw wet
salted or freshly flayed on the proximity of the tannery from the
slaughterhouse, farm, or buying stations.
In areas where tanneries are not easily accessible, skins are sold to
hide dealers who in turn sell to tanneries in wet-salted conditions.
Goatskins are sold on a per piece basis.
In the tannery business, on the other hand, finished leather finds
market in the footwear/leather craft industry depending on the type of
leather produced and demand of consumers.
The following are guidelines in the marketing of skins:
z Sell only freshly flayed or properly salted and dried skin.

z Adopt recommended flaying procedures and use appropriate
tools and equipment in flaying the carcass. Properly flayed skin
commands better prices in tanneries.
z Sell skins on a per weight or per piece basis.
z Sort and classify the skins according to grade.
Grading of Goatskins
First grade skins. The skins are of pattern, check pieces trimmed
back to length not exceeding 7.5 cm. Nose, crown, or top of the head
pieces are removed, leaving the skin cut off square between the cheeks.
The shanks are trimmed square at the knee joint. The skins are likewise
free from obvious grain damage, cuts, torn skins, and slippiness. The
skin should be clean pelted. Skins from fallen animals are not included
in this grade.
Second grade skins. Include cut skins and misshapen skins. The
skins are free from torn, excessive holes, and slippiness. Skins from
downers are not included in this grade.
Third grade skins. Skins do not conform with the requirements

for first or second grade skins.

Marketing and Economics
Domestic Supply and Utilization
The supply of goat in the domestic market consists mainly of

domestic production. Imported goat meat is also available, but the
volume is very small. In 1992, gross supply of chevon reached
36,520 t. Ten years later (2002), it went down to only 33,550 t. Likewise
per capita consumption went down from 0.57 kg/year in 1992 to
0.42 kg/year in 2002 (Table 16).
In 2000, Region IX had the highest per capita consumption of
0.47 kg/year, followed by CAR with 0.31 kg, and Region I with 0.26 kg.
NCR and Region V had the lowest per capita consumption of 0.01 kg.
Other regions with relatively high per capita consumption were
Table 16. Chevon supply and utilization, Philippines, 1992–2002.a
Gross Utilization (kg/capita)

Supply
Year (tons) Carcass Offal Total
1992 36,520.41 0.43 0.14 0.57

1993 40,142.71 0.46 0.15 0.61
1994 28,628.36 0.31 0.10 0.41
1995 29,555.81 0.33 0.11 0.44
1996 29,783.30 0.32 0.10 0.42
1997 30,063.28 0.32 0.10 0.42
1998 32.268.16 0.33 0.11 0.44
1999 33,142.58 0.33 0.11 0.44
2000 33,722.50 0.33 0.11 0.44
2001 33,466.84 0.32 0.11 0.43
2002 33,550.48 0.32 0.10 0.42
a
BAS, 1992–2002.

Regions VII, X, and XII, which are in Visayas and Mindanao. They
have per capita consumption ranging from 0.16 to 0.21 kg/year.
Marketing Practices
The country’s livestock marketing system has been transformed

from an old and traditional way of trading through the antiquated way of
whisper system to an improved livestock auction marketing system.
While the auction markets were primarily designed for large animals,
marketing of small ruminants such as goats also works well in the auction
markets. Livestock markets are predominantly owned by the municipal
government, although a few are owned by the city or provincial
governments. With the proliferation of auction markets, it is more
advantageous for goat raisers to sell directly at these markets where
there is more competition among buyers.
In most cases, however, the centers of distribution of live goats are
the major market centers across the country where city/municipal
middlemen operate. Live goats are usually channeled from the raisers
through barrio agents, assembler/wholesalers, wholesaler/retailers,
institutional buyers, and finally to consumers. Nonetheless, within the
villages and even in market centers, direct buying of consumers also
occurs, especially when there are occasions such as weddings, baptisms,
birthdays, Christmas, or New Year.
Barrio agents either operate on their own or are commissioned by
wholesalers/retailers to look for and purchase goats from raisers in the
villages. The commissioned agents collect as many head of goats
available for sale in the farm and deliver these in bulk to other traders
weekly or twice-a-week.
In Pangasinan in 2002, barrio agents received P50–P100/head as
commission. The assembler-wholesalers and the wholesaler-retailers
are those who buy in large number from various sources, keep
permanent stalls in the market or road side, which are open for daily
transactions. Meat retailers occupy permanent stalls in the market.
Meat retailers as well as commission/barrio agents usually buy goats
daily. The number of head purchased by meat retailers vary, depending
on the demand for carcass, which is highly seasonal. Christmas and
New Year are considered the peak periods for goat meat. Meanwhile,
the institutional buyers are restaurant owners/operators who buy live
goats and sell them cooked in restaurants or eateries.

In Metro Manila, live goats for wholesale or retail are mostly found
in stalls in Quezon City, specifically in Quezon Boulevard, Commonwealth
Avenue, Rodriguez Avenue, EDSA, Vasra, Rodriguez Avenue, P.
Tuazon, Nepa Q-Mart, Farmers' Market and Potrero in Malabon.
Carcasses are also available at Las Piñas Market.
Live goats along these major roads come from the Visayas,
particularly from Bacolod, Negros Oriental, Cebu, and Iloilo. A small
proportion comes from Palawan and Masbate. Delivery of live goats is
1–2 times a week, Monday and Thursday. From three traders along
Commonwealth and EDSA as of April 2003, an average of 280 head
per week are sold. Goats are sold live and carcass.
During lean months, one trader could slaughter 30–50 head/day
during weekends and about 15 head/day during weekdays. However,
during a peak month like December, about 100 head/day can be sold in
carcass. Buyers of carcass are consumers, owners of nearby eateries
or restaurants in Quezon City, and meat retailers from Nepa Q-Mart and
Farmers’ Market. On the other hand, buyers of live goats are from other
parts of Metro Manila (also for carcass) and from Bulacan, Rizal, Nueva
Ecija, Tarlac, Pampanga, Laguna, and Batangas for raising purposes.
Goats weighing 8–12 kg with a price of about P1,400–P1,500 per head
are the most preferred.
Domestic Price
Yearly average price per head of goats below four months old was
P301 in 1990 and it increased to P585 in 2000 or an average yearly price
increase of 7%. In 1999–2000, prices were stable from January to
August, but a slight increase was recorded in November and December,
plausibly due to higher demand because of All Saints Day and the
Yuletide season.
Price differential given the average prices for nine-year period
(1990–1999) between regions showed that the lowest price of goat
below four months old was in Western Visayas at P300 and Southern
Mindanao at P315/head. The highest average price was in Cordillera
Administrative Region(CAR) at P630, followed by Central Luzon at
P616 and Ilocos Region at P597/head. In 2000, prices in Western
Visayas, Central Visayas, and Southern Mindanao remained to be the
lowest at P300/head. Ilocos Region registered the highest price of P980,
followed by Central Luzon at P769/head. The low price in Western and

Central Visayas and Southern Mindanao is attributed to high levels of
inventory. Generally, prices in Luzon are higher than those in Visayas
and Mindanao owing to lower inventory and higher demand for meat.
Moreover, higher transaction cost because of domestic importation of
commercial raisers and goat traders in Luzon from Visayas and
Mindanao contributed to a higher price of goat.
On per kilogram live weight basis, the average price from July to
December 1999 was P35/kg. This increased to P50 or 43% during the
same months in 2000 to P75 in 2001, an increase of 50% over the 2000
price level. The price remained at P75/kg in 2002.
Almost all parts of a goat could be sold in the market. The monthly
prevailing price of chevon was P140/kg in Metro Manila from January
to December 1999. It increased to P145 per kg in 2000 or a 4%
increase, to P155/kg or 7% increase until June 2001. The price
increased to P160/kg in July 2001. This price continued until 2002 and
slightly increased in 2003. Similarly, the price of head, feet, and offal
increased from 1999 to 2001, although the increase was higher than that
of chevon. Price of these parts increased from P70 in 1999 to P90 in
2002.
On the other hand, the price of purebred, crossbred, and upgraded
goats for breeding in two farms in 2002 is shown in Table 17.
Table 17. Price of breeder goats in two farms, 2002.
Blood
Line (% Age Price
Class Upgraded) Breed (months) Sex (P/head)
Purebreeda Boer, Saanen, and 12–24 Buck, Doe 8,000–12,000

Anglo-Nubian
Upgradeda 87.5 A. Nubian x Native 6–8 Buck 4,000–6,000

75 3,000–4,000
50 2,000–3,000
A. Nubian x Native 6–8 4,000–6,000
x Boer
Crossbreedb A. Nubian x Boer 8 up Buck 8,000–10,000

Boer x Saanen 8 up Buck 8,000–10,000
a
Central Luzon State University (CLSU) Nucleus Farm.
b
Selarce Farm.

Traders’ Preference for Goat Characteristics
Among 42 traders in Pangasinan in 2002, five dominant characteristics

(ranked in descending order) were preferred, namely, meatiness, size,
breed, sex, and age. Meatiness is visualized by well-muscled forequarters,
rib and hind area, and wide back, particularly in the loin. Goats with well-
muscled hind have meat thickness of more than 5 cm, while those with
meat thickness of less than 5 cm are considered thin. Goats that are
meaty command the highest price in the market because they have
higher dressing and carcass weight.
Size ranks second, and medium-sized animals with weight of
12–15 kg are the most preferred because they are easier to sell. Small
and large animals are least preferred; small animals, because they have
low carcass weight, but are charged with same dressing fee of
P50/head. On the other hand, large animals are also least preferred
because their price is less affordable among consumers. In the
Urdaneta City (Pangasinan) auction market, as of February 2002, small
animals with weight of less than 12 kg were sold for P1,000; medium-
sized animals with weight ranging from 12 to 15 kg were sold at P1,200;
and large-sized, 16–20 kg, sold at P1,600.
The choice of breed ranks only third among the characteristics
preferred by traders. More traders prefer upgraded (with Anglo-
Nubian bloodline) than native goats, although the choice depends on the
purpose of buying. Upgraded animals are selected for reproduction and
dispersal purposes because they have better growth and reproductive
performance. Meanwhile, native goats are preferred for carcass
purposes because they are believed to be tastier than the upgraded ones.
Male goats are preferred for carcass because they are heavier and
meatier, and for preparation of soup among restaurant owners.
Whereas, female goats are preferred for breeding purposes and also for
carcass if the purpose is to sell or cook internal organs for ‘pinapaitan.’
Age is ranked fifth. Young goats are preferred because the meat
is tender and requires less time in cooking.
Some Marketing Tips
1. Know the prevailing market price.

2. Sell during periods when prices are most favorable or when the
demand is high.

3. Organize and plan your marketing strategy to do away with
unscrupulous traders.
4. Raise only good-quality animals (e.g., upgraded) to gain higher
profits. Upgraded animals have bigger body conformation and grow
faster than native animals; hence, turnover of capital is faster.
5. Castrate male kids that are intended for slaughter.
6. Dispose all marketable animals readily. There is no advantage in
keeping disposable animals; they will just add up to your expenses.
7. Do not market diseased and pregnant animals.
8. Know the buyer’s preference in terms of weight, sex, breed, and
age.
9. If possible, sell animals on a per-weight basis rather than on a per
head basis.
Economics
Goat raising offers a good source of income among rural enterprisers.

The following cost-and-return analyses from goat production of 10- and
25-doe levels under semi-intensive system, and for 50- and 100-doe
levels under pure confinement system indicate profitability (Tables 18–
22). The technical and financial assumptions were based on industry
standard and from long years of experience in goat raising of the Small
Ruminant Center of the Central Luzon State University.
Positive net income and ROI are realized for 25-, 50- and 100-doe
levels even at the first year of operation but not for 10-doe levels. The
lower investment cost, except for the stocks, and better utilization of
labor in the 25-doe level operation account for the highest computed
ROI. ROI for five-year operation is about 67% for 25-doe level and
60% for 50- and 100-doe levels. However, there is a negative net
income and ROI during the first year of operating a 10-doe level.
Nonetheless, positive net income and ROI can be realized starting from
the second year of operation. In five years, ROI for 10- doe level is about
50%. Thus, goat raising is highly profitable.

Table 18. Technical and financial assumptions for goat production.
A. Technical Assumption
Production System Pure confinement for 50- and 100-doe levels,
semi-intensive for 10 and 25 levels
Stocks
Doe Native
Buck Upgraded
Anglo Nubian/ Boer
Buck to Doe Ratio 1:25
Carrying Capacity 50 animals/ha
Housing (m2)
Doe 1.5 /head
Buck 2.0 /head
Growing 1.0 /head
Type of Housing and Fencing
Materials Permanent/semipermanent
Male to Female Ratio 1:1
Conception Rate 80%
Kid Size 1.5
Kidding per Year 1.5/year
Culling Rate 20%
Concentrate Consumption 100g/day/head x 180 days
Forage Consumption 5 kg/day
Kinds of Forage Napier and leguminous species
Mortality Rates
Matured 5%
Growing 10%
Kid 20%
B. Financial Assumption
Housing P 200/head for 10 - doe level and P500/head
for other levels
Fencing P 40,000/ha
Land Rent Computed based on rent for rainfed rice
land of 15 cavans/year at 46 kg/cavan at
P10/kg
Cost of Stocks
Doe (upgraded; 50 N:50 AN) P 1,750/head
Buck P 6,000/head
Buck Service P 50/service
Labor 1 laborer per 50-doe level at 8 hours/day at
P150/day
Concentrate Feed 100g/day/180 days/P 10/kg
Veterinary Drug and Supply P 50/head/year
Forage and Pasture Development P10,000 /ha
Forage and Pasture Maintenance P4,000/ha
Price of Fattener P2,000/head
Breeder P4,000/head
Average Marketable Weight 20 kg
Life Span of Housing, Equipment
and Fencing Ten years
Rate of Interest on capital 18%/annum
Contingency 10% of operating expenses (OE)

Table 19a. Capital outlay for 10 - doe level.
Amount of Capital Investment (P)
Year 1 Year 2 Year 3 Year 4 Year 5 Total
Housing 2,000 0 0 0 0 2,000

Forage/Hedgerow
Dev’t 2,000 0 0 0 0 2,000
Stock
Doe (10) 17,500 0 0 0 0 17,500
Total 21,500 0 0 0 0 21,500
Table 19b. Projected production schedule by type and year, 10-doe level.
No. of Head
Breeder 4 8 4 8 4 28
For slaughter 7 14 7 14 7 49
Total 11 22 11 22 11 77
Table 19c. Projected value of sales by type and year, 10-doe level.
Value of Sales (P)
Breeder 16,000 32,000 16,000 32,000 16,000 112,000
For slaughter 14,000 28,000 14,000 28,000 14,000 98,000
Total 30,000 60,000 30,000 60,000 30,000 210,000

Table 19d. Projected income statement for 10-doe level under semi-intensive
system.
A.Income
Sale of stocks 30,000 60,000 30,000 60,000 30,000 210,000
Inventory value
of stocks 17,500 17,500
Total Income 30,000 60,000 30,000 60,000 47,500 227,500
B.Expenses
Operating Expenses
Labor 18,250 18,250 18,250 18,250 18,250 91,250
Cost of
concentrate 3,780 5,760 3,780 5,760 3,780 22,860
Veterinary drug
and supply 1,050 1,600 1,050 1,600 1,050 6,350
Buck service 500 1,000 500 1,000 500 3,500
Light and water 500 500 500 500 500 2,500
Transportation 500 500 500 500 500 2,500
Repair and
maintenance 0 500 500 500 500 2,000
Contingency
(10% OE) 2,458 2,811 2,508 2,811 2,508 13,096
Total OE 27,038 30,921 27,588 30,921 27,588 144,056
Overhead Expenses
Depreciation
of housing,
equipment 400 400 400 400 400 2,000
Amortization for
stocks and
pasture
development 7,410 6,708 6,006 5,304 4,602 30,030
Total Overhead
Expenses 7,810 7,108 6,406 5,704 5,102 32,030
Total Expenses 34,848 30,921 27,588 30,921 27,588 151,866
Net Income -4,848 29,079 2,412 29,079 19,912 75,634
ROI (%) -13.91 94.04 8.74 94.04 72.18 49.80

Table 20a. Capital outlay for 25-doe level.

Housing and
equipment 12,500 0 0 0 0 12,500
Forage garden
development 5,000 0 0 0 0 5,000
Stocks
Doe (25) 43,750 0 0 0 0 43,750
Buck (1) 6,000 0 0 0 0 6,000
Total 67,250 0 0 0 0 67,250
No. of Head
Breeder 12 24 12 24 12 84
For slaughter 17 34 17 34 17 119
Total 29 58 29 58 29 203
Value of Sales (P)

Breeder 48,000 96,000 48,000 96,000 48,000 336,000

For slaughter 34,000 68,000 34,000 68,000 34,000 238,000
Total 82,000 164,000 82,000 164,000 82,000 574,000

Table 20d. Projected income statement for 25- doe level under semi-intensive
system.
A.Income
Sale of stocks 82,000 164,000 82,000 164,000 82,000 574,000
Inventory value
of stocks 49,750 49,750
Total Income 82,000 164,000 82,000 164,000 131,750 623,750
B.Expenses
Operating Expenses
Labor 27,375 27,375 27,375 27,375 27,375 136,875
Cost of
concentrate 9,720 14,940 9,720 14,940 9,720 59,040
Veterinary drug
and supply 2,700 4,150 2,700 4,150 2,700 16,400
Forage garden
maintenance 0 1,000 1,000 1,000 1,000 4,000
Light and water 2,000 2,000 2,000 2,000 2,000 10,000
Transportation 1,000 1,000 1,000 1,000 1,000 4,000
Repair and
maintenance 0 2,500 2,500 2,500 2,500 10,000
Land rent 3,450 3,450 3,450 3,450 3,450 17,250
Contingency
(10% OE) 4,280 5,297 4,630 5,297 4,630 24,132
Total OE 50,525 61,712 54,375 61,712 54,375 282,697
Overhead Expenses
Depreciation of
housing,
equipment and
fence 1,250 1,250 1,250 1,250 1,250 6,250
Amortization for
stocks and
pasture
development 20,805 18,834 16,863 14,892 12,921 84,315
Total Overhead
Expenses 22,055 20,084 18,113 16,142 14,171 90,565
Total Expenses 72,580 81,796 72,488 77,854 68,546 373,262
Net Income 9,421 82,205 9,513 86,147 63,205 250,489
ROI (%) 12.98 100.50 13.12 110.65 92.21 67.11

Table 21a. Capital outlay for 50- doe level.

Housing and
equipment 25,000 0 0 0 0 25,000
Fencing 0 0 0 0 40,000
Forage garden
dev’t 40,000 0 0 0 0 10,000
Stocks
Doe (50) 87,500 0 0 0 0 87,500
Buck (2) 12,000 0 0 0 0 12,000
Total 174,500 174,500
Table 21b. Projected production schedule by type and year, 50- doe level.
No. of Head
Breeder 23 46 23 46 23 161
For slaughter 34 68 34 68 34 238
Total 57 114 57 114 57 399
Table 21c. Projected value of sales by type and year, 50- doe level.
Value of Sales (P)

Breeder 92,000 184,000 92,000 184,000 92,000 644,000

For slaughter 68,000 136,000 68,000 136,000 68,000 476,000
Total 160,000 320,000 160,000 320,000 160,000 1,120,000

Table 21d. Projected income statement for 50- doe level under pure confinement
system.
A.Income
Sale of stocks 160,000 320,000 160,000 320,000 160,000 1,120,000
Inventory value
of stocks 99,500 99,500
Total Income 160,000 320,000 160,000 320,000 259,500 1,219,500
B.Expenses
Operating Expenses
Labor 54,750 54,750 54,750 54,750 54,750 273,750
Cost of
concentrate 19,260 29,520 19,260 29,520 19,260 116,820
Vet drug and
supply 5,350 8,200 5,350 8,200 5,350 32,450
Forage/Pasture
maintenance 0 2,000 2,000 2,000 2,000 8,000
Light and water 3,000 3,000 3,000 3,000 3,000 15,000
Transportation 2,500 2,500 2,500 2,500 2,500 12,500
Repair and
maintenance 0 5,000 5,000 5,000 5,000 20,000
Land rent 6,900 6,900 6,900 6,900 6,900 34,500
Contingency
(10% OE) 8,486 10,497 9,186 10,497 9,186 47,852
Total OE 100,246 122,367 107,946 122,367 107,946 560,872
Overhead Expenses
Depreciation of
housing,
equipment
and fence 6,500 6,500 6,500 6,500 6,500 32,500
Amortization for
stocks and
pasture devt 41,610 37,668 33,726 29,784 25,842 168,630
Total Overhead
Expenses 48,110 44,168 40,226 36,284 32,342 201,130
Total Expenses 148,356 166,535 148,172 158,651 140,288 762,002
Net Income 11,644 153,465 11,828 161,349 119,212 457,498
ROI (%) 7.85 92.15 7.98 101.70 84.98 60.04

Table 22a. Capital outlay for 100-doe level.

Housing and
equipment 50,000 0 0 0 0 50,000
Fencing 80,000 0 0 0 0 80,000
Forage garden
development 20,000 0 0 0 0 20,000
Stocks
Doe (100) 175,000 0 0 0 0 175,000
Buck (4) 24,000 0 0 0 0 24,000
Total 349,000 0 0 0 0 349,000
No. of Head
Breeder 46 92 46 92 46 322
For slaughter 68 136 68 136 68 476
Total 114 228 114 228 114 798
Value of Sales (P)

Breeder 184,000 368,000 184,000 368,000 184,000 1,288,000

For slaughter 136,000 272,000 136,000 272,000 136,000 952,000
Total 320,000 640,000 320,000 640,000 320,000 2,240,000

Table 22d. Projected income statement for 100-doe level under pure
confinement system.
A.Income
Sale of stocks 320,000 640,000 320,000 640,000 320,000 2,240,000
Inventory value
of stocks 199,000 199,000
Total Income 320,000 640,000 320,000 640,000 519,000 2,439,000
B.Expenses
Operating Expenses
Labor 109,500 109,500 109,500 109,500 109,500 547,500
Cost of
concentrate 38,520 59,040 38,520 59,040 38,520 233,640
Veterinary drug
and supply 10,700 16,400 10,700 16,400 10,700 64,900
Forage and pasture
Maintenance 0 4,000 4,000 4,000 4,000 16,000
Light and water 6,000 6,000 6,000 6,000 6,000 30,000
Transportation 5,000 5,000 5,000 5,000 5,000 25,000
Repair and
maintenance 0 10,000 10,000 10,000 10,000 40,000
Land rent 13,800 13,800 13,800 13,800 13,800 69,000
Contingency
(10% OE) 16,972 20,994 18,372 20,994 18,372 95,704
Total OE 200,492 244,734 215,892 244,734 215,892 1,121,744
Overhead Expenses
Depreciation
of housing,
equipment
and fence 13,000 13,000 13,000 13,000 13,000 65,000
Amortization for
stocks and
pasture
development 83,220 75,336 67,452 59,568 51,684 337,260
Total Overhead
Expenses 96,220 88,336 80,452 72,568 64,684 402,260
Total Expenses 296,712 333,070 296,344 317,302 280,576 1,524,004
Net Income 23,288 306,930 23,656 322,698 238,424 914,996
ROI (%) 7.85 92.15 7.98 101.70 84.98 60.04

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Appendix 1
Directory of Nucleus and Multiplier Farms for Goats

under the SRGIP (as of July 18, 2003)a
Name of Farm/Address Breeds
A. Nucleus Farms
1. Sual Breeding Station Anglo-Nubian

Sual, Pangasinan
2. Cagayan Breeding Station Boer
Maguirig, Solana,
Tuguegarao, Cagayan
3. Cagayan Valley Hillyland-ROS Boer, Anglo-Nubian
Tapaya, Bagabag, Nueva Vizcaya
4. Central Luzon State University (CLSU) Boer, Anglo-Nubian,
Small Ruminant Center Saanen
CLSU, Muñoz, Nueva Ecija
5. National Artificial Breeding Center Boer, Anglo-Nubian
Lot 184, Dalwangan, Malaybalay City
6. ASEAN Goat & Sheep Center Boer, Anglo-Nubian
Bagalupa, Labangan,
Zamboanga del Sur
B. Multiplier Farms
1. Baguio Dairy Farm Saanen, Anglo-Nubian

Sto. Tomas, Baguio City
2. Palayan Livestock Production Center Boer, Anglo-Nubian
Atate, Palayan, Nueva Ecija
3. Central Luzon Integrated Anglo-Nubian
Agricultural Research Center
(CLIARC)
Sto. Niño, Magalang, Pampanga
4. University of the Philippines Los Saanen
Baños-Dairy Training and Research
Institute (UPLB-DTRI)
College, Laguna
5. Masbate Breeding Station Anglo-Nubian
Asid, Masbate, Masbate

Appendix 1. (Continued).
Name of Farm/Address Breeds
6. Himamaylan Breeding Station Anglo-Nubian

Himamaylan City, Negros Occidental
7. Ubay Stock Farm Anglo-Nubian, Boer
Ubay, Bohol
8. University of Southern Mindanao Saanen, Anglo-Nubian
(USM)
Kabacan, North Cotabato
9. Basilan Breeding Station Anglo-Nubian
Sta. Clara, Lamitan, Basilan
a
LDC-DA, 2003.

Appendix 2
Directory of Some Commercial Goat Farms

(as of January 20, 2003)
Region/
Province Name of Raiser Location Breed
Cordillera Administrative
Region (CAR)
Abra Dioscoro Layao Lagayan Graded

Benguet Roger Ngolab TNF-MPC, Tuba Graded
Ifugao Gualberto Lumauig Alfonsolista Graded
Kalinga Cosme Gunnawa Tabuk Graded
Mt. Province Eusebia Balocnit Paracelis Graded/Native
Region 1
Ilocos Norte Ernesto Go Bimmanga, Dingras Native/Graded

North Quad Salt Burgos Graded
Makers
MPCI
Ilocos Sur Bulag DND-Bantay Bantay Graded

Edgar Tejada Basug, Santa Native/Graded
Gaundencio Biz Poblacion East, Native/Graded
Nagbukel
La Union Daniel Bolong, Sr. Balaoan Native/Graded

Apolonio Aguinaldo Magallanes, Luna Native/Graded
BIBECO Sto. Tomas Native/Graded
Pangasinan Agno MPCI Agno Native/Graded

Alaminos Livestock Alaminos Native/Graded
Manuel Mejia Buenlag, Calasiao Native/Graded
Anaclito Hacla Pindangan, Sison Native/Graded
Cresencio Gomez San Rafael, Native/Graded
San Nicolas
Region 2
Batanes Ivana Goat Raisers Ivana Native/Graded

Assn. c/o Jerry Esdicul
Uyugan Goat Raisers Uyugan Native/Graded
Assn. c/o Jose Bartilad
Adikey Goat Raisers Sabtang Native/Graded
Assn. c/o Francis Ramos
Cagayan Winoco Abraham Larion, Tuguegarao Native/Graded

City
Boy Ching Don Domingo, Native/Graded
Tuguegarao

Region/
Nuestra Sra. Salvacion Nabbialan, Amulung Native/Graded

MPCI
Nolsaco Pedralvez Centro, Iguig Native/Graded
Isabela Florentino Ancheta Cabaguing, San Native/Graded

Mariano
Danil Buduan Cavadeco Napaccu Pequeño Native/Graded
Jaeme Domingo Babanuang, Native/Graded
San Miguel
Jose Antonio Medina Alibagu, Ilagan Native/Graded
Nueva Clarita Saldivar Darapidap, Aritao Native/Graded

Vizcaya Ramon Uy Bagahabag, Solano Native/Graded
Quirino Mamerto Dueñas Villamor, Cabarroguis Native/Graded

Peter Soriano Dagupan, Aglipay Native/Graded
Region 3
Bataan Gerardo Marquez Paysawan, Bagac Native/Graded

Guillermo Arangel Tenejero, Balanga Native/Graded
Bino Venturina Alas Asin, Mariveles Native/Graded
Bulacan Dr. Porciucula Siling Matandi, Pandi Native/

Purebred
Mauricio Gonzales Pinaod, Sn. Idelfonso Anglo/Boer
Efren Dantes San Miguel Upgraded
Nueva Ecija Mariano Joson Labong, Quezon Native/Boer/

Anglo
Dynamic Farm Peñaranda Native/Crosses/
c/o R. Ramos Anglo/Boer
Fiscal Eduard Joson Bitas, Cabanatuan Boer/Anglo/
City Native
Mr. Carsino Malineng, Cuyapo Crosses
Pampanga Jesus Tulabot Baliti City, San Native/Graded

Fernando
Roberto Bernardo Marcos Village, Native/Graded
Mabalacat
Joel Peña San Carlos, San Luis Native/Graded
Tarlac Jeffrey Lim Plastado, Gerona Upgraded/

Anglo Nubian
Benigno Escalona Sta. Cruz, Tarlac City Crosses/Graded
Cesar Consul Mapalad, Sto. Niño Anglo Nubian/
Boer
Peter Zarate Capas, Victoria Anglo Nubian

Region/
Zambales Romeo Santurom Sta. Barbara, Iba Upgraded

Chito Barreto Maloma, Sn Felipe Upgraded
Brgy. Capt. Quimen Del Pilar, Castillejos Upgraded
Region 4
Cavite Luis Campos Ibayo, Dasmariñas Not indicated

Juanito Remulla, Sr. Indang Not indicated
Luis Batingal Batas, Silang Not indicated
Proceso Loyola Lumipa, Gen. Aguinaldo Not indicated
Dante Abuntas Milagros, Carmona Not indicated
Laguna Emil Javier Paciano Rizal, Bay Anglo-Nubian/

Native/Graded
Batangas Enrique Zobel de Ayala Balitoc, Calatagan Boer

Martina Hidalgo Rosario Alpine/Native
Raul Ilagan Bauan Anglo Nubian/
Native
Quezon Victor Reyes San Narciso Not indicated

Decal Farm Sariaya Not indicated
Region 5
Camarines Rodrigo Balines Caranan, Pasacao Not indicated

Sur Macario Castillo Caranan, Pasacao Not indicated
Genaro Cañaveras Caraycayon, Tigaon Not indicated
Masbate Elsie Bello Gangcao, Baleno Not indicated

Gibson Gader Madbad, Cawayan Not indicated
Roberto Escarcha Buenasurte, Pio V. Not indicated
Corpuz
Region 6
Aklan Aklan State University Banga Anglo/Cross
Iloilo Tomas Hautea San Dionisio Upgraded
Negros Occ. V-4 Farm Valladolid Upgraded/

Anglo
Lino Pabera Candoni Alpine/
Upgraded
Nonie Lovina Pulupandan Upgraded
Region 7
Cebu Bethlehem Holaysan Pikit, Mandaue City Not indicated

Visayas Goat Raisers Pandan, Naga Not indicated
Assn.
Jun Veloso Dakit, Barili Not indicated

Region/
Bobby Lozada Dakit, Barili Not indicated

Ramon Jarque Danao City Not indicated
Jojo Oquias Danao City Not indicated
Region 8
Leyte Benjamin Garcia Tabango Not indicated

Tomas Cabahug San Isidro Not indicated
TUPA Farm Villaba, Leyte Not indicated
Region 9
Zamboanga Monito Bernardo Lapas, Ayala District Anglo Nubian

Pag-asa MPC Pasobolong, Dist III Anglo Nubian
Elpedio Wee Guisao, Dist III Upgraded
Ramon Lariosa Panunsulan, Anglo Nubian/
Isabela City Upgraded
Region 10
Bukidnon Atty. Mabao Goat Farm Valencia Anglo-Nubian

Expedito Pique Goat Dalwangan, Anglo-Nubian
Farm Malaybalay
Camiguin RIC Guinsiliban Guinsiliban Graded

RIC Mambajao Mambajao Graded
Misamis Or. Olivia Luna Carmen, CDO Graded/Anglo

Nubian
Gayramon Farm Poblacion, Balingsag Anglo Nubian
Region 11
Davao Antonio Perez Mati Anglo Nubian/

Oriental Boer
Davao del Sur Mindanao Baptist Bansalan Anglo Nubian

Center
Franklin Magabilen Kiblawan Anglo Nubian
Yap Goat Farm Malita Anglo Nubian
Region 12
Sarangani Mula Goat Farm Maasim Not indicated

Salansang Farm Maasim Not indicated
Sevellano Farm Alabel Not indicated
Sadavao Farm Alabel Not indicated
South Sacdalan Farm Alamada Not indicated

Cotabato Tuban Farm Midsayap Not indicated
Garcia Farm Kidapawan City Not indicated

Region/
Sultan French Farm Tacurong City Not indicated

Kudarat Salvador Farm Tacurong City Not indicated
Farcia Farm Tacurong City Not indicated
Gen. Santos Dacera Farm Gen. Santos City Not indicated

City Mirabueno Farm Gen. Santos City Not indicated
Cotabato City Y.I. Livestock Farm Cotabato City Not indicated
Region 13
Agusan del Eddie Villegas Taguibo, Butuan City Crossbreed

Norte Amor Ecleo Sumili, Butuan City Crossbreed
Winnie Arsella Bugsukan, Butuan City Crossbreed
Dionesio Makinano Lapaz, Santiago Upgraded
Simplicio Moldex, Jr. San Isidro, Santiago Upgraded
Agusan Remigildo Santuya Prosperidad Upgraded

del Sur Vilma Malinao San Francisco Upgraded
Eliliano Rodriguez Rosario Anglo-Nubian/
Boer
Bebiano Bentoso Bunawan Upgraded
Surigao Loreto Ordoña La Paz, Bayabas Upgraded

del Sur Evelyn Juan Carpenito, Tagbina Upgraded
Bislig City Dev’t. Proj. Sta. Cruz, Bislig City Nubian/Graded
Surigao City Esther Lanquino San Roque, Surigao City Upgraded
a
LDD-BAI, Department of Agriculture, 2003.

Appendix 3
A Sample of Lactation Record

Appendix 4
Some Processed Products from Goat Milk
Queso de Piña
Queso de piña is a fresh soft cheese with pineapple tidbits developed

to encourage the use of goat milk and pineapple, raw materials that are
easy to produce in the farmer’s backyard. It is a highly nutritious milk
product consisting of 11–13% protein. 17–18% fat, 1.4–5% salt, and
64–66% moisture.
Ingredients:
2 L fresh goat milk
3 teaspoons salt
2 teaspoons DTRI-IFS-6 milk coagulant
1/4 cup finely cut pineapple tidbits
Procedure:
1. Strain the milk into a saucepan.
2. Add the salt and stir to dissolve it.
3. With continuous stirring, heat the mixture to 75oC and immediately
cool it to 38oC.
4. Quickly mix the milk coagulant with warm milk and leave it
undisturbed for 30 minutes.
5. Cut the coagulated milk into 1-in cubes and set it aside for
10 minutes.
6. Remove three cups free whey, stirring the curd occasionally.
7. Mix the finely cut pineapple tidbits with the curd and transfer the
mixture to a perforated tray lined with a cheese cloth.
8. Level the curd and cover with cheesecloth.
9. Drain for one hour.
10. Slice the cheese into desired size and serve or wrap it in waxed
paper or banana leaves.

Jubilee Cheese (Phil. Pat. UM5712)
Jubilee cheese is soft cheese made out of goat milk and spiced with
nutmeg. It has a smooth body characterized by brown specks of
nutmeg. This may be eaten fresh or ripened in the refrigerator overnight
for better flavor.
Ingredients:
5 L goat milk
10 tablespoons DTRI-IFS-6 milk coagulant or its substitute
1/2 teaspoon level nutmeg
Procedure:
1. Strain the milk using a nylon cloth into a saucepan.
2. Add salt and stir gently until completely dissolved.
3. Heat over a low flame, stirring gently until steam or vapor is seen
rising from the milk surface or until about to simmer.
4. Immediately place the saucepan in a basin of cold or tap water and
stir the milk lukewarm.
5. Add the milk coagulant and stir for one minute.
6. Cover and leave the milk undisturbed for 30–40 minutes or until
coagulation takes place.
7. Cut the coagulated milk or coagulum into 1-in cubes (curd) and allow
it to settle for 5–10 minutes.
8. Remove the liquid that separates (whey) by means of a scoop or
dipper without disturbing the curd.
9. Gently stir the curd to enhance the separation of whey and continue
removing whey until it amounts to 2 1/2 L or 10 cups.
10. Mix the nutmeg powder with the partially drained curd.
11. Scoop the special curd into a perforated tray lined with cheese cloth.
12. Level curd thickness.
13. Cover with cheesecloth and allow whey to drain for one hour.
14. Cut the cheese into desired sizes and serve or wrap in plastic sheets
or banana leaves.

Soft Cheese or Kesong Puti
Ingredients and utensils:

8 2/3 cups (2 L) goat milk
2 teaspoons IFS-6 milk coagulant
3 tablespoon table salt
saucepan or casserole
ladle and kitchen knife
basin and thermometer
perforated plastic tray, colander, or mold
banana leaves or waxed paper
cheesecloth and stove
Procedure:
1. Add salt to the milk and stir until completely dissolved.
2. Strain through a clean cheesecloth.
3. Stirring gently, heat the salted milk to 75oC to destroy disease-
producing organisms that may be present. At this temperature,
steam or vapor will be seen rising from the milk surface.
4. Cool it immediately to 37–38oC by placing it in a basin of tap water.
Stir gently.
5. Make sure that the milk is now lukewarm (37–38oC). While stirring
it, distribute the coagulant evenly on its surface and mix well for
about 30 seconds.
6. Cover and leave the milk undisturbed for 30 minutes. A firm,
smooth, and homogeneous coagulum or clot should form within this
period. It is ready for cutting when it breaks into a smooth and clean
cut when a knife is inserted into the clotted milk and gently lifted.
7. Cut the coagulum into 1-in cubes.
8. Allow it to settle for 10 minutes.
9. With a ladle, scoop out the free liquid (whey) that separates until
about 4 1/3 cups (1 L) have been removed. Have the curds stirred
gently once or twice to enhance separation of whey.
10. Line a perforated tray or colander with a cheesecloth, place it in a
basin and transfer the curds into it.
11. Level the curd to have a uniform thickness.
12. Cover it with a cheesecloth and let the curd drain for one hour or until
it is of the desired firmness.
13. Slice the cheese into desired size and shape.
14. Wrap it in banana leaves or waxed paper.

The soft cheese may be eaten fresh immediately or it can be ripened
in a refrigerator for about three days to develop its flavor before
consumption.
Blue Cheese
The popular blue-veined Roquefort cheese is traditionally made

from sheep’s milk and the blue mold starter Penicillium roqueforti.
This and other blue-type cheeses from cow’s milk are imported items
in our local supermarkets and are very expensive. To encourage and
promote local production of this type of semihard cheese from goat milk,
a modified home-scale method that can be easily expanded into large
scale and tapped for income generation has been developed.
Using 5 L goat milk, this recipe was so designed that the housewife
can do it at home by using ordinary kitchen utensils and without
disrupting her household chores. It yields about 12–13% ripened blue
cheese at the end of 7–10 weeks ripening at 15oC. The cheese has the
blue venation throughout its interior, piquant flavor, moldy aroma, and a
slightly salty taste that normally characterize a blue cheese. It is highly
nutritious with 16–20% total protein, 29-33% fat, 47–50% moisture, and
3.3.5% salt. Generally, goat milk blue cheese has a stronger flavor and
aroma than the cow milk blue cheese of the same age.
Ingredients:
5 L goat milk
25 cc lactic starter
25 cc IFS-6 milk coagulant
1/4 g or about 1/3 teaspoon spores of Penicillium roqueforti
suspended in 25 cc water
1 g or about 1/4 teaspoon calcium chloride dissolved
in 25 cc water
48 g or about 3 1/2 tablespoon coarse table salt
divided into three portions
Utensils:
saucepan, 5-L capacity
2 small colanders
2 metal plates with tiny holes to fit rectangular basin
2 plastic cylindrical hoops with open ends, 4" x 4"
4 plastic cups 2 1/2" diam, and 2" high

2 basins, one rectangular and fitted with cheesecloth for cover
Stainless steel or aluminum skewers, ladles, knife, thermometer,
strainer, and stove
Procedure:
1. Strain the milk into a saucepan.
2. Heat milk to 63oC over a low flame with gentle stirring. Maintain
this temperature for 30 minutes.
3. Transfer saucepan to the sink or basin with cold water and stir milk
slowly to cool it down to 31–32oC.
4. Shake the bottle of lactic starter and mix it with the milk. Add the
calcium chloride solution and spore suspension. Mix well.
5. Add the milk coagulant and mix for 30 seconds. Cover pan and
leave the milk undisturbed for 1 1/2 hours.
6. Using a sharp knife cut the coagulated milk into 1-cm cubes and let
curd settle for one hour.
7. Invert curd gently with a ladle. Repeat inversion every 30 minutes
during the next one hour.
8. Arrange four plastic cups filled with water in the basin to support the
perforated plate and place the hoops on the plate.
9. Scoop the curd and whey with the colander, stir once and drain for
one minute.
10. Fill the hoops with the partially drained curd and allow to drain for
30 minutes.
11. Cover the hoops with another perforated plate and invert them being
held between the two plates. Repeat inversion twice at 30 minutes
interval.
12. Leave the hooped curd to drain overnight in the refrigerator at about
10–15oC.
13. On the following day, sprinkle both top and bottom of cheese blocks
with the first portion of salt. Return cheese to the refrigerator.
14. On the third day, remove cheese blocks from the hoops. Rub the
second portion of salt all over the cheese surface and refrigerate.
Repeat the salting and refrigeration on the fourth day. During the
fifth and sixth days, just invert the cheese blocks.
15. On the seventh day wash the cheese with clean water to remove
excess salt. Let cheese drain for one hour.
16. With a skewer, pierce the cheese on its side, ½ in apart, halfway
through the block.

17. Overlay the bottom of the basin with one cup water and replace the
four plastic cups filled with water to support the perforated metal
plate.
18. Arrange cheese on this plate, cover with a fitted cheesecloth, and
leave it to develop molds in four weeks in the refrigerator. Invert
cheese blocks twice a week.
19. Wash cheese with water and a fine bristle brush to remove molds
on the surface. Drain overnight.
20. Wrap it with cutwrap or cellophane and ripen cheese for an
additional 2–3 weeks at 10–15oC. At the end of ripening, unwrap
the cheese, which is now ready for consumption.

Appendix 5
Some Culinary Recipes using Goat Meat
Calderetta
Ingredients:
1 kg chevon meat, cut into pieces
2 cups water
½ cup vinegar
2 teaspoons black pepper
8 pieces parsley, chopped
2 pieces bay leaves
4 pieces chili (hot pepper), chopped
2 teaspoons sugar
1 bulb onion, sliced
4 pieces garlic, chopped
2 tablespoons all purpose flour
2 teaspoons soy sauce
2 tablespoons lard
1 lobe goat liver
Procedure:
1. Mix the vinegar and the seasoning, except garlic and soy sauce in
a jar.
2. Soak the goat meat in this mixture overnight.
3. When ready to cook, remove the chevon and bay leaves from the
liquid and heat the liquid.
4. Roll the goat meat in flour and brown it in the lard with chopped
garlic.
5. Pour liquid mixture over the meat and boil until meat is tender.
6. Roast or boil liver and pound it as a paste, add a little water and strain
into the stew.
7. Before serving, add soy sauce and thicken the liquid with flour.

Adobo sa Gata
Ingredients:
½ kg meat
50 ml vinegar
5 g garlic
½ pieces bay leaf
1 g ground pepper
5 g salt
2 g MSG (vetsin)
1 pieces medium-sized coconut
1 cup water for extraction of cream
1.0 cup water for extraction of milk
Procedure:
1. Place meat, vinegar, garlic, bay leaf, ground pepper, salt, and MSG
in a deep sauce pan.
2. Bring to a boil and let simmer to tenderize meat.
3. Add coconut milk and evaporate to dryness while stirring. When
sauce is reduced, add coco cream, and boil while stirring constantly
until cream is cooked.
Estofado
Ingredients:
1 kg chevon meat (meat and bones)
2 ½ tablespoon soy sauce
¼ tablespoon salt
2 tablespoons vinegar
1 tablespoon anisado wine
¼ cup tomato sauce
1 ¼ tablespoon sugar
1 teaspoon ground black pepper
1 cup water
2 tablespoons cooking oil
1 piece onion
¼ teaspoon MSG

Procedure:
1. Soak chevon in three tablespoon vinegar for 30 minutes.
2. Drain from the vinegar.
3. Marinate in soy sauce, salt, vinegar, anisado wine, tomato sauce,
sugar, black pepper. Add water.
4. Cook in pressure cooker for 20 minutes till tender.
5. Saute onion and chevon in oil. Add marinade. Simmer for a few
minutes until sauce is thick.
Kilawen
Ingredients:
1 kg goat meat preferably with skin
4 pieces green onions
1 cup vinegar
1–2 tablespoon sugar
2 thumb-size ginger, finely chopped
Procedure:
1. Blanch meat and cut into small pieces.
2. Add vinegar.
3. Chop onions and ginger.
4. Add sugar.
5. Mix meat and ingredients very thoroughly, salt to taste.
6. Let it stand for 1–2 hours before serving.
Papait
Ingredients:
1 kg internal organs (tripe, small intestines, spleen, kidney, etc.
lean meat may also be included)
3–4 cups (may be decreased to one cup if plenty of soup is not
desired) water to taste salt
1 bulb onion, medium size
½ teaspoon MSG
1 teaspoon black pepper
1 cup chyme or
5 drops bile

Procedure:
1. Blanch meat and cut into strips of about 1 x 2 cm.
2. Boil meat.
3. Remove water after about five minutes of boiling.
4. Brown meat.
5. At one side of the pan, brown the onions, then add salt.
6. If inherent fat is too small, add small amount of lard to brown onions.
7. Meanwhile, strain chyme, in cheese cloth.
8. Add water, chyme and/or bile and all the other spices.
9. Boil until tender.
10. Serve hot.
Roast Chevon
Ingredients:
1 teaspoon salt
2 tablespoons sugar
2 tablespoons garlic
1 piece (medium and big) onion
4 tablespoons water
¼ teaspoon MSG
3 tablespoons tomato catsup
1 teaspoon anisado wine
1 tablespoon soy sauce
½ teaspoon ground black pepper
1 kg chevon (meat and bones)
Procedure:
1. Mix all the ingredients and marinate chevon for one hour.
2. Place slices of meat in skewer.
3. Using a turbo broiler, put on top of the rack inside the cooking pan.
4. Cover the turbo broiler and set temperature at 375°F for 45 minutes.

Barbecued Goat (Paradise Farm Style)
Procedure:
1. Dig a hole or pit in a dry firm ground about 1-m deep and 1 m2. Place
a layer of larger river stones 15–20 cm deep in the bottom inclining
upwards on the sides as far as they will go without falling. Place
paper and tinder in the bottom and pile firewood on top until the hole
is filled. Then light the fire.
2. While firewood is burning, slaughter the goat, skin it carefully so the
hair does not touch the flesh, and after bleeding and cleaning the
carcass, cut it into large pieces.
3. Sprinkle or brush the pieces of meat with barbecue sauce or soy
sauce and add salt and pepper. Wrap each large piece with banana
leaves.
4. When the fire has burned down to coals and the stones are almost
red hot, place an iron grill over the coals or cover with dry sand, then
place the banana-wrapped meat over it.
5. Immediately cover the hole with iron sheets and shovel earth on top
1/3 of a meter high extending 1/3 of a meter around the edges to
keep heat inside.
In 6–8 hours, the meat will be tender, juicy, and piping hot, and can
be left in the pit longer until ready to serve.

Appendix 6
Some Processed Products using Goat Meat
Corned Chevon
Ingredients:
54.1 g salt
11.5 g praque powder
12.6 g sugar
1000 ml water
cooking ingredients good for 1 kg meat at 20° salinity
.3 g laurel leaves
.1 g garlic, dehydrated
2.0 g MSG (vetsin)
5.0 g black pepper, whole
.1 g oregano, powder
3 cups water
Procedure:
1. Cut the meat into small pieces.
2. Dissolve the curing ingredients in 1,000 ml of water.
3. Put the meat in the curing solution and cure in the chiller for three
days.
4. Put all the cooking ingredients in a piece of white cloth and tie it
tightly.
5. Rinse the cured meat and place in a pressure cooker.
6. Pressure cook for 45 minutes at 15 psi.
7. Mince the cooked corned meat.

Tapa
Ingredients:
1 kg chevon (cut thinly)
1 ½ tablespoon vinegar
1 ½ tablespoon salt
1 tablespoon sugar
3 pieces garlic, chopped
1 ½ tablespoon soy sauce
½ tablespoon black pepper
The next day, dry the meat on bamboo sticks under the sun.
Procedure:
1. Cut the meat very thinly.
2. Soak it overnight in the mixture (ingredients). Use the above
proportion for every kilogram of goat meat.
3. Dry the meat on bamboo sticks under the sun.
Canned Chevon Calderetta
Meat Material:
4,000 g goat meat
Ingredients:
1,500 g Potato, fresh
624.75 g Tomato paste
700 g Liver spread
350 g Pickle
300 g Red bell pepper
351.75 g Oil
141.22 g Garlic
297.50 g Onion
100 g Salt
13 g MSG
10 g Chili
9.10 g Ground black pepper
80 g Sugar

148 g Vinegar
2125 g or 9.5 cups Water
Procedure:
Precooking:
1. Marinate goat meat (chevon) in 3 tablespoons vinegar and half of
the amount of the garlic for at least 30 minutes.
2. Pressure cook the drained meat for 10 minutes.
3. Fry siling labuyo in cooking oil and remove from pan.
4. In the same pan, saute the remaining garlic and onions. Add the
tomato paste, water, and broth recovered from the pressurized
meat.
5. Add potatoes, bell pepper, liver paste, and chopped fried siling
labuyo.
6. Season with salt, pepper, and MSG.
Canning:
1. Make sure that the cans are free of any dirt, dust and rust.
2. Place 35–40 g of pressurized meat into the cans.
3. Thereafter, hot-fill the cooked sauce into the cans up to level
approximately ¼ inch away from the lid.
4. Seal the cans filled with precooked calderetta.
5. Place the sealed cans in the pressure cooker and cook the product
for 73 minutes at temperature 115.6°C.
6. After sterilization the cans will be cooled in chlorinated
(0.5–10 ppm) water.
7. Air-dry the cooled cans.

Appendix 7
Different Uses of Goatskin Leather
Uses of Goatskin Leather Description
z Clothing leather z Purely chrome tanned or

combination tanned, thin, soft and
supple grain leather suedes
z Fancy leather for wallets, z Vegetable, synthetic or

purses, diaries, book spines, combination tanned leather
other fancy goods
z Glazed kid for ladies shoes z Chrome tanned, soft, supple and
fine grained upper leather
z Gas meter leather z Combination tanned
z Imitation kid z Skins not suitable for glazed kid
z Lining leather for inner z Relatively thin vegetable,

part shoes synthetic, chrome or combination
tanned leather.
z Patent leather for shoes, z Side leather finished with

handbags and other fancy polymethane lacquer by the
leather goods BAYGEN process.
z Suedes for shoes z Chrome tanned side leather or side

and clothing split (suede splits) buffed on the
flesh side for shoes and clothing.

ISSN 0115-7833
ISBN 971-20-0522-4

Goat Farming 2004

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OFFICE OF THE EXECUTIVE DIRECTOR

Very truly yours,

Philippines Recommends Series No. 24-D

PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY

PHILIPPINE AGRICULTURE AND RESOURCES RESEARCH

LIVESTOCK DEVELOPMENT COUNCIL

Los Baños, Laguna

The 2003 Goat Farming Committee. The Philippines

Philippine Copyright © by PCARRD, 2004.

G oats, being small animals, are popularly raised by smallholder

P CARRD wishes to acknowledge the cooperation and assistance

The Philippine Goat Industry 1

1 Directory of nucleus and multiplier farms for goats under the

1 Goat population, volume, and value of production, 1992–2002

1 Goat inventory by farm type in million head, Philippines, 2002

Dr. Cesar C. Sevilla

Dr. Patricio B. Ancheta Dr. Elaine L. F. Lanting

Dr. Mafeo B. Bejo Dr. Ma. Excelsis M. Orden

Ms. Josefina A. Contreras Dr. Mario S. Suba

Dr. Emilio M. Cruz Dr. Edwin C. Villar

Abortion – premature birth

The country’s goat industry is generally of the smallholder type or

Fig. 1. Goat inventory by farm type in million head; Philippines, 2002

PHILIPPINES RECOMMENDS FOR GOAT FARMING 1

442.7 Region VII

Fig. 2. Distribution of inventory by region in thousand head, 2002

increased from 2.3 M in 1992 to 3.3 M in 2002, with an average annual

Goat farming offers several advantages, foremost of these are the

z Goats, being small animals, require only a small initial investment

2 PHILIPPINES RECOMMENDS FOR GOAT FARMING

Population Volume Value

1992 2,306 59.67 1,908

z Goats can thrive even on browse because they can digest

PHILIPPINES RECOMMENDS FOR GOAT FARMING 3

Problems that hamper the productivity and full development of the

z Lack of and high cost of quality breeder stocks;

Prospects and Opportunities

The goat subsector faces a bright future. Demand for meat is

4 PHILIPPINES RECOMMENDS FOR GOAT FARMING

PHILIPPINES RECOMMENDS FOR GOAT FARMING 5

Goat production requires simple facilities and level of management.

The system of goat production in the country can be categorized

This is the usual method of goat raising in Asia, including the

6 PHILIPPINES RECOMMENDS FOR GOAT FARMING

Fig. 4. Extensive goat production.

PHILIPPINES RECOMMENDS FOR GOAT FARMING 7

Complete confinement of animals is practiced (Fig. 5). Hence,

Fig. 5. Intensive goat production.

8 PHILIPPINES RECOMMENDS FOR GOAT FARMING

This system shows varying degrees of compromise between

Fig. 6. Semi-intensive goat production.

PHILIPPINES RECOMMENDS FOR GOAT FARMING 9

This system can be either extensive, intensive, or semi-intensive. It

z Increased soil fertility because of the goat manure and urine;

Fig. 7. Goat-mango integrated system.

10 PHILIPPINES RECOMMENDS FOR GOAT FARMING

The success of a goat enterprise will primarily depend on the kind

PHILIPPINES RECOMMENDS FOR GOAT FARMING 11