ISSN 2284-7995, ISSN Online 2285-3952


Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 4
Written by Iulian VLAD, Marius MAFTEI, Elena POGURSCHI, Mirela CĂRĂTUȘ STANCIU

Exploitation of specialized goats in Romania is a growing concern among breeders. The explanation can be attributed to the initial intervention on the milk quota and more recently due to the new agricultural policies. Thus, performing animals that are exploited for milk production such as Murcia Granadina breed are imported. This breed is distinguished mainly by the quality of milk, but also by the performance achieved in the environment. The study shows how to adapt the Spanish breed to the type of semi-intensive farm in southern Romania. Specific body measurements were performed, basic indices, prolificacy, and production performances were determined. This was followed up the process of youth growth as well as the quantitative and qualitative performance of milk obtained at Agrivalahia - Conteşti farm, Dâmboviţa County. The study was carried out within the framework of the CAPRIPLUS project, which aims to achieve qualitative performance for a higher milk. The main body size results show: live weight 45.58±0.73 kg, as an average, withers height 67.02±0.33 cm, the height at the crupper 65.25±0.36 cm, oblique body lengt 67.25±0.82 cm, head length 22.51±0.12 cm, head width 13.19±0.19 cm, chest width 17.05±0.31 cm, croup width 17.55±0.17 cm, thoracical perimeter 76.89±0.84 cm and cannon bone perimeter 7.84±0.15 cm. These dimensions correspond to a population with a typical dolicomorphic conformation. There are also typical hypo-eumetric dimensions (developed skeleton, high profile, straight upper line, fine head). These data are also confirmed by basic body indices which was determinate. Milk production is only 440.4 ± 0.18 liters for a period of 185 days of average lactation. Daily average milk production is 2.4 liters. However, milk quality gives a much better breed advantage for its average fat of 5.16% and about 2.95% for protein. This type of milk is suitable for the preparation of a certain type of cheese and specialties.

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© 2019 To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“.

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