How to Feed Goats

Feed is the largest cost associated with raising goats. It can affect herd reproduction, milk production and kid growth. Late gestation and lactation are critical periods for doe nutrition. Nutrition level determines kids growth rates. Goats not receiving adequate nutrition are more prone to disease and will fail to reach their full potential.

Goats require energy, protein, vitamins, fiber and water. Energy is the most limiting nutrient, while protein is the most expensive. Imbalances of vitamins and minerals can limit animal performance and lead to various health problems. Fiber maintains a healthy rumen enviroment and prevents digestive disturbances. Inadequate water intake can cause various health problems.

WATER - Water is the cheapest feed ingredient and often the most neglected. Goats should have free access to clean fresh water at all times. It is critical that they have an adequate supply of water in the Winter months. A mature goat will consume between 3/4 to 1 1/2 gallons of water per day.

PASTURE AND BROWSE- Pasture and browse are the most economical source of nutrients for goats. Pasture tends to be high in energy and protein in its vegetative state. As the pasture plants mature the palatability and digestibility decline, making it important to rotate pastures to keep plants in a vegetative state. Some of the best pastures for goats are Bahiagrass, millet, sorghum, sudan grass and a mixture of a grain, grass and clover. During the early part of grazing season, browse tends to be higher in protein than ordinary pasture. Goats are natural browsers and select plants at their most nutritious state. Goats that browse have less problems with internal parasites.

HAY- Hay is the primary source of nutrients for goats during the winter months. Hay varies in quality and the only way to know the nutritional content is to have it analyzed by a forage testing laboratory. Legume hays- alfalfa, clover, lespedeza- tend to be higher in protein; this also depends on which cutting it is.

Briers and such - Goats love eating multifloral rose bushes, green briers, poison ivy and just about every type of unwanted brush located on your property. Many herds are used specifally to "clean" up overgrown property, which can be more economical than hiring people to do the job.


VITAMINS AND MINERALS- Many mierals are required by goats. The most important are salt, calcium and phosphorus. Vitamins are needed in small amounts. Goats require vitamins A, D, and E. Offer a pre-mix of loose minerals free choice; goats will consume more if loose is available.

GRAIN- It is often necessary to feed grains when forage alone cannot provide enough nutrients. CREEP FEEDING and supplemental feeding of kids does increase growth weight, but should only be done to the extent that increases profits. There are two types of feed- carbon and protein. Carbon or 'energy' feeds include cereal grains- corn, barley, wheat, oats, milo, and rye- various by products feeds such as fat, soybean hulls and wheat middlings. Protein supplements may be of animal or plant origin and include soybean meal, cottonseed meal and fish meal. 14% CP to 16% CP will usually fill the nutritional requirement for various classes of goats.

The Best Way to Select and Store Corn

From a food safety standpoint, we recommend selection of corn that has not been exposed to any substantial amount of heat. Exposure to excess heat can increase the susceptibility of fresh corn to microbial contamination. If you are shopping in the grocery store, your safest bet is corn that is being displayed in a refrigerated produce bin. Next safest would be corn that, while not refrigerated, is still being displayed in a cool store location, out of direct sun and not near a heat source. These same recommendations apply for corn in a farmer's market or roadside stand. Here display of corn in the shade and out of direct sunlight can be important from a food safety standpoint.

Look for corn whose husks are fresh and green and not dried out. They should envelope the ear and not fit too loosely around it. To examine the kernels, gently pull back on part of the husk. The kernels should be plump and tightly arranged in rows. Due to changes that have occurred over time in commercial corn production, corn has become a food where quality is especially important. Over 70% of all corn found in U.S. grocery stores has been genetically modified in the form of herbicide-tolerant, or HT corn, or the form of insect-resistant, or Bt corn. (Bt corn gets its name from the transfer of a gene from the soil bacterium, Bacillus thuringiensis, into the corn. A protein toxin produced by this bacterium helps to kill certain insects that might otherwise eat the corn.) While there is no large scale human research on GE corn and its health impact, we share the concern of many researchers about the introduction of novel proteins into food and their potential for increasing risk of adverse reactions, including food allergies. One way to avoid these potential GE risks is to select certified organic corn, since GE modifications are not allowed in certified organic food.

Traditionally to enjoy the optimal sweetness of fresh corn, it was recommended to eat it the day of purchase. New varieties allow you 3 days to still enjoy its full flavor. Store corn in an air-tight container or tightly wrapped plastic bag in the refrigerator if you do not intend to cook it on the day of purchase. Do not remove its husk since this will protect its flavor. Fresh corn freezes well if placed in heavy-duty freezer bags. To prepare whole ears for freezing, blanch them first for five minutes depending. If you just want to freeze the kernels, first blanch the ears and then cut the kernels off the cob at about three-quarters of their depths. Frozen whole corn on the cob will keep for up to one year, while the kernels can be frozen for two to three months.