Milking Goats With a Milking Machine

Milking Goats

It is not necessary to tell once again how useful goat milk is for the human body, especially for children. Therefore, many farmers, knowing this, are raising goats. This business can generate excellent income if approached correctly.

It is not necessary to tell once again how useful goat milk is for the human body, especially for children. Therefore, many farmers, knowing this, are raising goats. This business can generate excellent income if approached correctly. Novice farmers may wonder whether it is more efficient to milk goats by hand or with milking equipment. If your farm has up to 5 goats, then there is little point in buying a goat milking machine. But if there are more animals, then you cannot do without a special device. Let’s talk about how to properly milk a goat with a milking machine, where to buy it, and what to look for when choosing a machine.

Pulsating goat milking machine is a machine that simulates hand milking. It is very important that such a device is fully consistent with the imitation of the process of feeding a kid. Mode of operation, tactile sensations, should be as close to natural as possible. If all these conditions are met, then in this case you can achieve good results: increase milk yield, reduce the risk of various diseases of the animal. A high-quality device and compliance with the rules for its use is the key to success.

Stages of milking goats

  1. Before starting work, the udder of the animal and the milking device should be well disinfected.
  2. Before connecting the milking machine to the udder, it is necessary to wipe the teats dry to avoid the development of diseases in other animals.
  3. After the device is connected, it is necessary to ensure that the vacuum is set to the standards specified by the manufacturer. The suspension part should fit snugly against the udder; no air leaks should be allowed. It is very quick to connect the suspension part, about one minute after the udder has been processed.
  4. It is very important to avoid overmilking. The operator must see that the milk flow has decreased, which means that it is necessary to turn off the machine.
  5. Under no circumstances should the teat cups be ripped off the animal’s udder while the machine is running. You can damage the teats very badly, and the udder recovery process is very long and difficult.
  6. After each milking procedure, be sure to wash the milking machine – do not allow bacteria and microorganisms to grow in it.

If you follow the correct algorithm for milking a goat with a milking machine, you can easily get high milk yield and achieve an increase in the efficiency of your farm. To do this, it is enough just to follow all the recommendations for the operation of the equipment that the manufacturer indicates and you should not have any problems with milking.

Feeding of Cows – Concentrated and Succulent Feeds

Feeding of Cows

Concentrated feed

Concentrated feed includes all cereals, legumes, as well as cakes, meal, bran, etc. Concentrated legumes contain a lot of carotene. Oats, barley, wheat bran are recommended to be fed with peas, soybeans, beans.

The nutritional value of concentrated feed is high: 1 kg of oats contains 1 feed unit and about 100 g of protein, 1 kg of soy contains 1.29 feed units and more than 200 g of protein.

Concentrated feed is given to animals in dry form or in the form of a chatterbox. It is impossible to exceed the norms of feeding animals for concentrated feed: this worsens the eatability of other feed.

Succulent feed

This group of feed includes fodder and sugar beets, potatoes, fodder and red carrots, rutabagas, turnips, as well as melons – squash, pumpkin, fodder watermelon.

Succulent feeds have a pronounced milk-driving effect: they, in particular, are used for milking in the first months after calving. Juicy forages acquire the greatest value in winter. All varieties of carrots contain a large amount of carotene, potatoes – starch, beets – sugar. Depending on milk yield, cows are fed up to 30 kg of juicy feed per day.

Root crops and root tubers are stored in dry trenches, piles, storage facilities at a temperature of 1-2 ° C. Root crops, root tubers and melons can be ensiled either whole or chopped together with the grass.

How and What To Feed a Calf?

Calf milk should be given paired or warmed up to 37 ° C.

In the first 10-15 days, the calf is watered four to five times and make sure that he drinks 0.5-0.8 liters of colostrum or milk at one time; in the following days they give him much more milk, and the number of feedings is reduced to three times a day. If the calf does not drink the entire portion, it is not necessary to force it.

After 5-6, and sometimes after 8-10 days, colostrum loses its valuable qualities and becomes milk. From now on, in addition to whole milk, the calf can be given oat jelly and be sure to accustom it to mineral feed (after the calf has learned to eat concentrated feed and hay). It is best to put a mixture of 15 g of chalk, 10 g of bone meal and 5 g of pure table salt in the calf’s feeder. This mixture can be added to concentrates.

From the very first days of life, the calf should be given boiled water cooled to the temperature of fresh milk. The calf is given water to drink 2 hours after it has drunk the next portion of milk.

A 16 to 20 day old calf can be hay trained. Hay should not be left in the trough for a long time because it spoils quickly if it is wet with calf saliva. Hay must be changed every day.

Succulent feeds for the calf are fed from 10-15 days of age. The best juicy food in winter is carrots. In the first days, it is better to grind carrots on a grater and give 100-200 g per day, in the following time, finely chop.

From 2-3 weeks of age, the calf should be gradually accustomed to concentrated feed, best of all – to sifted oatmeal. If for some reason this is impossible, increase the portions of oatmeal jelly: pour the unseeded oatmeal with hot water, stir thoroughly and leave for 30 minutes. The resulting chatterbox is squeezed through a sieve, salted (U2 teaspoons of salt per 1 liter of liquid) and, stirring constantly, boiled until the mass thickens. From 1 kg of oatmeal, about 1.5 kg of jelly is obtained.

Production of Goat Meat

Production of Goat Meat

Meat products. Goat meat has been consumed since ancient times. In terms of meat productivity, goats are somewhat inferior to sheep. The lowest productivity is in specialized dairy goats.

Goat meat is lighter in color than mutton, white fat, intermuscular fat deposits are poorly expressed. Good meat is obtained from young stock, queens and fattened castrates. Early castration is desirable so that there is no specific smell characteristic of adults.

With intensive feeding, the kids reach the slaughter weight by the age of 6 months and produce juicy and tender goat meat. It is more expedient to slaughter young animals at the age of 1.5 years. During the spring-summer fattening, the weight of queens increases by 25%, and of goats – by 34%.

Castrates grow rapidly during the grazing period: the average daily gain is 98-112 g. The live weight of yearlings increases from 22 to 40 kg, 2-year-olds – from 40 to 60 kg, adults – from 66 to 88 kg. The meat reaches a high quality. Carcasses have uniform watering and well-developed muscle layer.

Interior goat fat

Livestock breeders know the health benefits of goat fat. After slaughter, the interior fat is salted, knocked down into several small lumps and dried in the sun. One piece of fat thrown into hot milk is enough to successfully overcome colds.

Due to the fact that, along with meat, high-quality skin (goat) is obtained, it is recommended to slaughter animals in the autumn period – from September to November. The technology for slaughtering goats is the same as for sheep.