Steps to Silage Making - Part 1

Silage is the key winter feed in this part of the world and on many goat farms, provides the chief form of forage all year round.  Putting the correct steps in place at this time of year will provide sufficient quantities of high quality silage for your goats.  High quality silage also plays a key role in reducing feed costs as less concentrates are required.  It has been shown that silage quality has significant effects on feed intake, milk yield, milk quality and body condition score in goats. 

 

Step 1. Have a plan

 

Farmers that consistently make good quality silage always have a plan in place.  This requires short term planning (e.g. spring management and fertiliser application) and long term planning (e.g. sward quality, soil fertility) to maximise yield  and quantity of silage.

 

Step 2.  Check soil fertility

 

Studies have shown that soil P & K concentrations as well as pH (lime requirement) have been depleted in recent years. This is reflected in sub-optimal grass growth and consequently light yields at target harvest dates. 

 

Step 3. Establish targets for silage quality

This will vary depending on the type of animal being fed with low productivity animals needing poorer quality silage than high performance animals.  Therefore a suckled meat goat herd kidding in Spring will require lower quality silage (65 DMD) than high yielding lactating goats (75DMD). 

 

Step 4. Graze out the silage fields.

Graze silage swards short in late Autumn, or graze them in Spring to avoid a build-up of a low digestibility butt.   The dead butt has a digestibility of just 40-50% which will have a negative effect on silage DMD. Typically dairy goat herds are not grazed outdoors therefore try to take a cut of grass off your silage area before applying fertiliser for silage.

Step 5. Spread Fertiliser

1. Apply total nitrogen (N) at from 115-150 kg/ha or (92-120 units/acre) for old and reseeded pastures, respectively. This can be done from the combined input of bagged fertiliser (e.g. CAN, urea, etc.) and slurry.   However, most goat farms will not have access to slurry and therefore must concentrate on using bagged fertiliser.

2. Apply fertiliser evenly and as early as feasible

3. Slurry (where available) should only be spread on bare stubble or very short grass

4. There is little real advantage to the silage sward from splitting the application of N fertiliser.

Colostrum - Liquid Gold

Colostrum is the first milk produced by the doe after birth. It is much thicker than subsequent milking with a yellowish colour.  It tends to be much higher in protein, vitamins and minerals than regular milk and provides an extremely high nutrient diet to the newborn kid.  But it’s the immunoglobulins that are the most important component of colostrum.  At birth, kids have virtually no immunity to pathogens present in its new environment.  However, the immunoglobulins present in high quality colostrum can provide passive immunity.  The doe produces immunoglobulins to protect itself from any diseases it has been exposed to.  Therefore if the doe is moved to the nursery area a number of weeks before kidding, it should develop immunoglobulins against any pathogens in the area and pass these to the newborn kid in the colostrum.  This also means that kids should only be fed colostrum sourced on their own farm.  This will prevent possible transmission of infection (CAE, Johnes) from other farms.  In order to maximise immunity the doe should also be vaccinated against clostridial diseases approximately four weeks before kidding.

There are three keys to feeding colostrum:

1.                   Feed colostrum as soon as possible after birth.

At birth the intestine of the kid is not mature and can absorb the large immunoglobulin proteins, but this capability diminishes rapidly (gut closure) and is virtually gone after 24 hours. In addition, the kid begins to produce digestive enzymes shortly after birth which can break down the immunoglobulins and destroying their ability to prevent disease.  However due to its very high nutritional value, there may still be some benefit in feeding colostrum for a number of days where available.

2.                   Feed approximately 1 litre

Most literature proposes that a kid should receive 10% of its bodyweight in colostrum in the first 24 hours.  However the more colostrum a kid receives, the more antibodies and high energy nutrition it also receives.  Therefore work to the rule of feeding the kid about 50mls of colostrum per kg of bodyweight every 4 hours.  For a 4kg kid this is 200ml every 4 hours and will provide at least 1 litre in the first 24 hours after birth.

3.                   Feed high quality colostrum

The concentration of immunoglobulins in the colostrum diminishes rapidly after birth, therefore the sooner it is harvested from the doe, the better.  In addition, the udder begins to ‘bag up’ with milk after birth and this dilutes the effect of the colostrum. 

If you are lucky enough to have colostrum that is surplus to your requirements, then it may be stored for future use.  It should be refrigerated immediately and stored for up to two days.  Alternatively it can be frozen for up to a year.  Place in small quantities in ice cube trays and move to zip lock bags once frozen.  Larger quantities can again be stored in zip lock bags, but remember to allow space for expansion and it is always a good idea to double bag in case the first punctures.  It should be thawed gently in a warm water bath in order to protect the immunoglobulins – if the water is too hot to put your hand into, it’s too hot for the colostrum.

If there is simply no goat colostrum available then there may be no alternative but to feed cow colostrum.  Ideally this should be sourced on the same farm, but this may not be possible. Therefore obtain it from healthy, disease free animals to prevent importing diseases, particularly Johnes Disease.  It would also be hugely beneficial if the cows were vaccinated against clostridial diseases.

Aran Island Goats' Cheese Up and Running!

I'm delighted to see Cáis Gabhair Arann is well and truly up and running.  I first spoke to Gabriel Faherty a few years back and was really impressed with his ideas and determination in getting his business off the ground.  Starting a farm-to-fork food business is a huge challenge anywhere, but must have had particular logistical issues when located on an island.  However, this idea is particularly well thought out in that it uses all of the assets available - Gabriel produces milk from his own herd of goats, makes cheeses that are clearly identifiable as being produced on the Aran Islands and perhaps most notably a visitor centre which should add a very substantial additional element to the business, particularly during the summer months.  There are some lovely pictures on the Aran Islands Hotel Facebook page which check out here.

 

The farm is featured on Bliain in Inis Mór on TG4 this coming Sunday 9th of February at 9.30pm so be sure to tune in.  You can also follow Gabriel on Twitter @AranGoatCheese.

 

I want to wish Gabriel, his family and staff every success and I look forward to visiting them in the near future. 

High Hopes for 2014

May I take this opportunity to wish each one of you a Happy New Year.   I know it’s somewhat belated coming on the last day of January but I can confirm that the Goat Blog will be much busier this year, with a mix of news, information and more technical updates.

I really feel this is going to be a big year for the Irish Goat Industry, with much stronger communication and cooperation between farmers and processors, Teagasc, the Department of Agriculture and all the farming and food organisations.  Hopefully this will all get under way in the next few weeks with a meeting of some of the interested parties to get the ball rolling. I’ll keep you updated with any developments.

The report on my trip to the Goat Expo is also nearing completion and I’ll make it available here in the next few weeks.  It will include summaries of all the seminars I attended but I will also have more detailed information also available for each of them.  There will also be lots of photos of the competitions and all of the breeds that were on show.

Finally I would like to extend my sincerest thanks to each of you.  As a result of our work keeping the public updated via social media, myself and a number of my colleagues were offered a Staff Excellence Award.  No matter where you’re located - in Ireland or beyond – many, many thanks for all the hits on this page.  I will do my very best to develop and drive this Blog from strength to strength and I look forward to your contributions and experiences as part of this.

Cian

Shortage of Milk Leading to Shortage of Cheese

Following on from the article in the Irish Times last Monday I thought I might take this opportunity to maybe clarify the issues that it addressed and perhaps some of the comments attributed to me.  

It would certainly appear that there will be a shortage of goat’s cheese in the coming months.  From discussing the matter with a number of cheese makers it is evident that certain lines of cheese or batches that tended to be made at a certain time of year were not made this year.  The reason for this is a shortage of milk actually available for processing – in Ireland and beyond.  At present we have approximately 20 commercial scale liquid milk units in the country, but this figure has fallen by four in the last 18-24 months and will shortly become five.  It’s a simple equation to calculate that this is a reduction of about one fifth of our main suppliers of goat’s milk. 

The goat industry in Ireland has been going through a difficult period in recent years.  A historically undersupplied market received a number of new milk producers and consequently prices fell and remained inconsistent for a number of years.  It is only recently as supply fell off that prices have increased and steadied somewhat.  

A second reason is finding a secure and consistent outlet for milk.  It's important to consider that no goat farmer in Ireland is working off a written contract. All producers supplying either Glenisk or a cheese maker are doing so by way of a 'gentleman's agreement' as such. There are no quotas either so there is no security of outlet or supply on either side.

Finally the on-farm factors are also very important to consider.  Certainly we can strive to improve general husbandry practices such as nutrition and health but improving the genetic makeup of our herd is an absolute imperative.  There are a number of farms with highly yielding, high genetic merit goats but this is an exception rather than a rule.  Most animals on Irish farms simply do not have the genetic programming to perform and yield like their British or European counterparts.  This is a factor that could be improved drastically in a short number of years with correct recording, selection and breeding.

Although I did not actually call ‘for more support for (the) goat sector’ as is suggested in the article it is certainly true that goat farmers find themselves left out on a limb in comparison to other farm enterprises.  Although governed by the exact rules that cover, for example, TB testing in dairy cows there is no specific reference to goats within the ‘Compensation Arrangements for TB and Brucellosis’.  In addition, goats are classed along with sheep for identification and movement they are not eligible for any of the sheep schemes or programmes such as the Grassland Sheep Scheme or the Sheep Handling Scheme.  It also must be said that the employment embargo and a significant cut to budgets have had a very substantial effect on Teagasc’s ability to provide advisory resources for this sector and particularly the development of discussion groups which have been so successful in other areas.

It is obviously true that goat farming will never be a major sector in Irish farming but if properly nurtured and developed it could provide a very viable alternative enterprise for Irish farmers, particularly those on small acreages. In addition, with a significant portion of the world’s population relying heavily on the goat for their primary source of milk and meat, one has to believe there is definite potential for the goat industry to contribute to Food Harvest 2020.  We here in Ireland are world leaders in the technologies that produce the highest quality beef, lamb and dairy products. If applied correctly to the goat industry there is no doubt it would develop new high value products for sale into already receptive markets.

Blas na hÉireann/National Irish Food Awards

The National Irish Food Awards were held over the weekend and I'm delighted to say a number of our goat producer colleagues have been rewarded for their hard work and dedication to quality Irish food.  In the dairy milk section Galway Goat Farm took the top award for their goats' milk.  This is a relatively new enterprise and exemplifies how excellence can be achieved in a short length of time through hard work and determination.  (You can read an excellent article on their farm here).  Galway Goat Farm pipped Orchard Cottage of Ballinhassig, Co. Cork who won second place in the same category for their Organic Raw Goats' Milk.  It came as no surprise reading through the list of winners to see that the Finegan's had done it again, winning yet another award - this time a Chef's Choice - for their Boyne Valley Blue cheese.  

My heartiest congratulations go to Anne & Larry, the Desmond family and Jenny & Michael and wishing you continued success in the future.

US National Goat Expo 2013

This week sees the 2013 National Goat Expo taking place in Bloomington, Illinois and I'm delighted to say that I've been given the opportunity to attend.  The Expo offers an unrivalled opportunity to see top class goats of every shape and variety with a huge number of show classes for goats of every breed and age.  It is also an excellent opportunity to learn as the event will include seminars and workshops on everything goat related including health, nutrition, reproduction, pasture management, product marketability and more.  There aren't many training opportunities in Ireland so I hope to attend as many of these as possible. I hope to see you there!

Don't forget the bucks!

This time of year sees the start of the natural breeding season in this part of the world.  It’s a time for ensuring your breeding stock are in top condition and for culling out those that are below their best or may cause future problems.  Simple checks of the teeth and udders and assessing body condition score will guarantee that your does are in peak physical condition before the season begins.  However, it’s also incredibly important to assess your males.  Remember if you are using one male for every 20 or even 30 females and he is not performing to his best (or at all!), it will have a huge effect on reproductive performance and of course on farm profitability.  There are a few simple pointers that will ensure your buck is ready and fit for action:

Body Condition Score

A buck needs a body condition score of at least 3.5 before the start of the breeding season.  If below this, extra supplementation is vital to get him in top condition.  This should be a high protein feed as protein is very important in sperm production.  This supplementation should be continued right throughout the breeding period as his mind will be on more important matters and bucks can lose up to 17% of their bodyweight over the course of the season.

Genitalia

The scrotum should be examined for abnormalities.  The testicles produce the sperm and should be large, symmetrical and firm - like a clenched bicep.  Any irregularities such as lumps or softness may indicate a problem.  Running alongside the testicle is an area called the epididymis. It is spongy to the touch and is the area where sperm is stored. Again, check that it is present and is without irregularities.  In newly purchased males the penis should also be examined to make sure it emerges without any problem.

Feet

The feet should be trimmed (and treated where necessary) four weeks before the breeding season. Particular care should be taken with the rear feet as these take the entire weight of the buck during the mating process.  

Brisket

This is an area often overlooked but is subject to a lot of pressure, particularly as the male mounts the females.  Check for irregularities and soreness as these will lead to a reluctance to mount.

Vaccines & Dosing

Ensure the buck has received his booster for clostridial diseases and consider dosing for leptospirosis.  A dewormer should also be administered a month before the breeding season.

Libido

As the season commences, keep a close eye on the activities of your male.  Libido is not often a problem with goats but will lead to a very significant reduction in pregnancy rates if it does occur.

Have you any more tips or ideas? The huge experience of all goat farmers is an amazing resource to be tapped into so please feel free to give your own hints on how to maximise the reproductive performance of your farm!

Goat Artificial Insemination Course

Do you know how to artificially inseminate a goat? Artificial insemination allows easier access to much superior genetics and a wider variety of breeds than might usually be available and also helps maintain the biosecurity of a herd.  Christine Ball of Goat Genetics is running a training course on Wednesday 25th and Thursday 26th of September.  The course is kindly hosted by Ian Johnson of Ashbourne, near Derby in the UK and will have both theory and practical sessions. Understandably places will be limited so if you are interested contact Christine by email peaclond@talktalk.net.

Irish Kid Goat Gets Gourmet Treatment

I've long been a fan of Neven Maguire of MacNean House & Restaurant in Blacklion, Co. Cavan and I've been lucky enough to both eat and stay here on a number of occasions. The experience is simply the pinnacle of Irish food and hospitality.

Neven’s obvious appreciation for the exceptional quality of food we have in this country has always been reflected through his books and television work and I was delighted to recently see Kid Goat added to the MacNean House menu.  The dish reads as follows:

Kid Goat - Smoked Loin , Confit Leg & Foie Gras Terrine & Braised Shoulder Bon Bon.

Not only does it sound delicious but is visually stunning, you can check it out here. It is wonderful to see one of Ireland’s best and most loved chefs giving quality Irish goat meat the recognition it deserves and demonstrating the potential of this exceptional product.  I wish Neven and his team continued success.

Wild Irish Goat Conservation Assistant Required!

I've brought the Old Irish Goat Society to your attention before, but there is now a rare chance to get up close and personal with the animals themselves as applications are being sought for a Wild Irish Goat Conservation Assistant.  This position is being offered as a JobBridge Internship and for anyone who has unfortunately found themselves out of work, is an excellent opportunity for anyone with a genuine interest in either goats or the conservation of Irish species.  You can get more details on the Old Irish Goat Society Website or from JobBridge.

Calling for Vets!

One of the major challenges when goat farming in Ireland is looking for expertise when your goats fall ill.  The fact that goat farms are generally widely dispersed means that finding a vet who has knowledge and experience in dealing with goats isn't always straightforward.  In the UK they have a veterinary goat society (www.goatvetsoc.co.uk) but we aren't blessed with the same resource here.  To this end I have been in touch with Peter Bishton in Veterinary Ireland and he has been very helpful. I have received a number of contacts as a result of his work, and have listed them on the Goat Hub page.  So far the list is quite short so if anyone else has been lucky enough to find a vet with knowledge or experience when dealing with goats please let me know and I'll add them to the list.  Hopefully we'll soon have a nationwide database of goat-wise vets!

Old Irish Goat Society

Hi again! It's great to be back posting after a very busy few weeks running two goat courses in Thurles and Navan.  I recently heard of a very important project to preserve the Old Irish Goat.  In recent years it was discovered that the breed was rapidly heading for extinction and a group of concerned individuals came together to preserve and promote the breed.  This is not just a heritage project either, there are plans to assess it's use in domestication.  Many of the goat breeds typically found on farms in this country are poorly suited to the Irish climate and the Old Irish Goat may well be capable of bringing traits of real value to the Irish goat industry.  The society have a very comprehensive and interesting site which you can check out here.

Introduction to Goat Farming Course

I'm delighted to say that I'll be running two goat farming courses in the very near future.  Each course will take place over four days from 9.30 to 4.30 each day and will involve two farms visits per course.  The dates and venues are as follows:

Thurles Office    Tuesday 26^th and Wednesday 27^th February AND Tuesday 12^th and Wednesday 13^th March.

Navan Office      Tuesday 5^th and Wednesday 6^th March AND Tuesday 19^th and Wednesday 20^th March.

 The areas to be covered include:

· Housing & Fencing

· Feeding & Nutrition

· Reproduction

· Health and Disease

· Kid Rearing

· Dairy Goat Husbandry

· Meat Goat Husbandry

· It is also proposed to include a module on Product Development

The proposed charge of €150 is required by Monday 18^th of February and confirmation of each course will issued to applicants by Thursday 21^st of February.  If you are interested in attending please contact me by email for an application form.  I hope to see you there!

Bord Bia Small Business Open Day

Firstly I'd like to start by wishing you all a very happy new year.  2012 was a difficult year but I'm confident that with increased partnership and cooperation between us all 2013 can prove to be much more positive and a very firm footing for strong progress in the future.  For those of you who have started your own business or are thinking of doing so Bord Bia are holding a Small Business Open Day in the Crowne Plaza Hotel in Blanchardstown on Wednesday January 23rd.  A wide range of topics will be covered including Bord Bia services and opportunities in Irish and UK markets.  There will also be a showcase of service providers and an opportunity to network with like-minded individuals.  You can find out more about this event here and download the agenda for the day here.