Dairy Goat Management SEASONAL TIPS & TRICKS GUIDE

 

 

‘bleated-into, grassy spaces’ | Norfolk Archaeological Trust

 

This dairy goat management calendar is designed as a guide to assist you in preparing for each season. Some breeds and breeders may have unique needs or practice out-of-season breeding. Always seek the advice of your small ruminant veterinarian and never disregard professional advice or delay seeking professional veterinarian assistance because of something you read on this website.

 

SPRING 

PREPARE FOR KIDDING

  • Have kidding area cleaned and bedded with fresh straw several days before the doe’s due date.
  • Get supplies ready:
    • A good light in the delivery area.
    • A clean bucket for water.
    • Surgical scrub such as Nolvosan, or a bottle of mild detergent (e.g. Dawn, Ivory, Joy) for cleaning hands and the vulva of the doe.
    • Obstetrical lubricant (Lubrisept, K-Y) and, if possible, disposable obstetrical gloves for assisted births.
    • Dry towels for cleaning and rubbing kids.
    • Iodine (7% tincture) for dipping navels. A small jar or film canister for individual use is handy. Dip navel immediately after birth, and repeat in 12 hours.
    • Scissors and dental floss for umbilical cord.
    • Keep frozen colostrum from a safe, CAEV-free source. To heat-treat colostrum, heat colostrum to 135ºF in a double boiler or water bath and maintain temperature for one hour.
    • Clean bottle and nipple for feed­ing colostrum.
    • Feeding tube (12-18 French) and large syringe (35-60 cc, with cath­eter tip) for giving colostrum to weak kids.

DISEASE PREVENTION

  • Tape doe’s teats one week before due date with teat tape. This will prevent kids from possibly nurs­ing a transmittable diseased doe.
  • Segregate disease-positive parturient does from the rest of the herd to prevent horizontal transmission from infected genital secretions.
  • Remove kids from doe immediately after birth.
  • It is advised to bathe each kid in warm water with a mild detergent (e.g. Dawn, Ivory, Joy) to remove any vaginal secretions from the doe. Thoroughly dry kid with a warm hair dryer until completely dry.
  • Feed colostrum from a safe source within the first couple hours after birth. Give 10% of kid’s body weight within 18 hours (e.g., 13 oz. for an 8 lb. kid). Then feed pasteurized milk, disease-free milk, or milk replacer.

NUTRITION FOR THE DOE

  • Have pregnant does on a rising plane of nutrition in late gestation, i.e., good quality grass hay, supple­ment with some leafy alfalfa. Grad­ually increase grain ration in last few weeks to provide energy.
  • Work with your veterinarian or livestock nutritionist about increased energy and calcium needs during gestation.

DISEASE PREVENTION: DOES

  • Be sure does are boostered for CDT in last 4-6 weeks prior to due date. Consult your veterinarian for advice on selenium supplementation for does and kids in deficient areas.
  • Deworm doe 1-2 weeks postpartum.

DISEASE PREVENTION: KIDS

  • Begin Coccidiosis preventive or start monitoring fecals by three weeks of age.
  • CDT series at 4, 8, and 12 weeks of age.
  • Begin strategic deworming at 6-8 weeks.

SUMMER

  • Be sure kids receive their CD-T boosters (e.g., 8 – 12 – 16 weeks).
  • Wet weather has given parasites a big boost in many areas. Practice strategic helminth (worm) control in all groups of animals. Doses of deworm­ers in goats are usually 2X the cow or sheep dose (4X the cattle dose for Fenbendazole–PanacurR). In the case of Ivomec, use the oral formulation. Resistance to all dewormers is appearing, so monitor success with quantitive fecal exams.
  • Rotate pastures every several weeks or allow forage to grow to 6-8” tall before reintroducing animals. Another common practice is to allow another species to graze the pasture while goats have been rotated off.
  • Coccidiostats for kids.
  • Check for external parasites; keep animals clipped and clean.
  • Be careful with grain overload dur­ing peak lactation, and when get­ting ready for show. Increases in concentrate feed must be made gradually, over a couple of weeks.
  • Be sure fresh water is always present. Consumption goes way up in warm weather, and during lactation.
  • Monitor presence of poisonous plants which may have grown within reach of animals.
  • When hauling in hot weather, provide good ventilation. While traveling, will animals have fresh air and water?
  • At show time, be careful not to “over-udder” a doe as she can develop an allergic reaction to backed-up milk under pressure and be at risk for developing mastitis.

PRE-BREEDING BUCK PREPARATION

  • Administer Vitamin-E/Selenium in Selenium-deficient areas.
  • Keep feet trimmed.
  • Offer a diet of forage and increasing amounts of concentrate in late summer.

FALL 

THE BUCK

  • Check and trim feet. Treat foot rot as necessary.
  • Check teeth on older bucks.
  • Shorten or remove scurs prior to breeding season.
  • Clip belly. Examine penis and prepuce for injuries and inflammation.
  • Check general body condition. Improve nutritional status if too thin.
  • Perform fecal and de-worm as needed.
  • Bo-Se in selenium-deficient areas.

THE DOE

  • Check and trim feet before rainy season.
  • Correct body condition before breeding, especially if she is too fat. Fat around the ovaries may cause poor fertility. In general, corrections in body condition (too thin, too fat) are easier and safer to make before the doe is dried off.
  • Bo-Se in selenium-deficient areas.
  • Perform milk cultures to pick up subclinical mastitis. (Contact your testing lab for specific instructions.)
  • Consider dry-treating the herd, where mastitis has been a persistent problem.

THE HERD

  • Offer good quality loose minerals.
  • Check fecals in different age categories (does, kids) – to evaluate parasite loads. Treat accordingly.
  • Consider fall strategic deworming, coming off summer pasture.
  • Disease Testing: Kids over 6 months old, new additions to the herd, any animals of questionable value or con­dition.
  • Cull animals of questionable value or con­dition to reduce feed costs and maximize indoor space for the winter.

WINTER

  • Pregnancy check does early enough to be able to rebreed this season if open.
  • Booster vaccinations (Clostridium perfringens C & D, and Tetanus) in mid- to late-gestation at least 4 to 6 weeks prior to kidding. This pro­motes high colostral antibody levels at parturition.
  • Booster Vitamin E-Selenium in mid- to late gestation, in Selenium deficient areas. This bolsters uterine muscle tone and helps prevent uterine inertia and retained placentas.
  • Get does into their desired body condition while they are still milking; e.g., if too fat, gradually reduce grain before drying up. There will be fewer problems with pregnancy toxemia if weight changes are made while doe is still metabolically active.
  • Pregnant does should get plenty of exercise. Fit and trim does are easier to freshen, less susceptible to pregnancy toxemia.
  • Keep an eye on geriatric animals for weight loss and chilling.
  • Routine foot care for all animals.
  • Monitor for external parasites (lice) during this period where animals may spend more time indoors with less sunlight.
  • Eliminate moldy feed.
  • Get to know and enjoy your animals better during this slow time!

 

Pork Loin Cook in Milk – Popular Traditional Gourmet Recipe


This classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious.

The recipe requires less than 30 minutes Preparation time and over 2 hours Cooking time, Serves 6-8

Ingredients:

For the Pork

  • 4 tbsp olive oil
  • 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
  • 2 onions, sliced
  • 2 small or 1 large garlic bulb, cut horizontally through the middle
  • 100g/3½oz butter
  • 3–4 cloves
  • pinch freshly grated nutmeg
  • 2 cinnamon sticks
  • 10 black or mixed peppercorns
  • 4–5 bay leaves
  • 2 litres/3½ pints goats milk
  • 2 lemons, thick strips of zest and juice only
  • salt and freshly ground black pepper

To serve

  • 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded
  • 2 tbsp olive oil

Directions:

  • Preheat the oven to 150C/130C Fan/Gas 2.
  • For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours.
  • Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be.
  • To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside.
  • Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender.
  • Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.

Pumpkin Bread with Sage and Brown Butter – Popular and Easy Bread Recipe

Pumpkin Bread | Tangled Up In Food

 

You can make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking, which strike a perfect sweet-and-savory balance.

 

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.

 

This recipe requires 20 minutes Preparation time and 60 minutes Cooking time, 24 Servings

 

Ingredients:

 

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon allspice
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 cup light brown sugar
  • 1/2 cup whole goats milk
  • 16 ounces pumpkin puree
  • 2 sprigs sage
  • 1 cup unsalted butter

 

Directions:

  • Preheat the oven to 350 degrees.
  • Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
  • Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
  • In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
  • Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
  • Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
  • Bake for 60-70 minutes or until a toothpick comes out clean.
  • Let them cool, then slice and serve!

*Notes – Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.