Waring Creek

Introducing Jasper: our herd sire - TR23341

Fri, 28 Aug 2009 14:21:00 -0400

This is Treeline Jasper, born April 11/08. Jasper is a registered pure Boer buck.

He has beautiful dark colouring, with a small marking on his knee and upper back as well.

He was bred by the Treeline Boers (www.treelineboers.com).

On August 27, 2009 a type evaluation was done on Jasper by classifier Karen Kolkman - General Manager of the Canadian Meat Goat Association (www.canadianmeatgoat.com).

Jasper was given a score of VERY GOOD, which is the highest ranking for a buck under 3 years of age!

Jasper continues to grow well and he is looking forward to November! This is when he will be able to meet his 20 brides and lose his virginity! If you would like to breed your does to Jasper, please contact us at 613-393-1818. We have a special low introductory stud fee at this point in time, until his prodigy enter the show ring! (Jasper is 18 months old in these photos)

For Jasper's full pedigree: please click here

Jasper's Parents

Jasper's sire is Sugarfield Strategy (below):

From Sugarfield Farms, Strategy is showing great thickness and strength. He has some colour genetics in him, as he's sired a few kalahari kids. He is a year and a half in this picture. He is sired by Sugarfield Prodigy and his grandsire is Ram H Tipper (2005 Supreme Champion of Canada). Strategy's dam is Sugarfield Phoebe, who is sired by Ram H Tanker (Sire of Champions).

Jasper's dam (above ) was first time mom Treeline Jenny. Jenny descends from Dreamweaver Ace and Nutbrown Foxy.

Chevon Recipes - The "New" Red Meat

Wed, 26 Aug 2009 19:39:00 -0400

Chevon or goat meat is what we produce, but very few of us newcomers have experience cooking and serving goat meat. I hope to use this part of the blog, to learn from you as well as post receipts that I have found. Please blog/post your recipe reviews, your own recipes and also any restaurants that you know of that serve goat meat!

Goats fulfill the protein needs of over 80% of the world's population in the form of milk, cheese and meat. Countries such as Pakistan, Iran, India and regions such as the middle east depend upon the goat for their sustenance. Immigrants to a new country always bring along with their religious beliefs and culture, their eating habits with them. We got cabbage rolls from the Polish, Yorkshire Pudding from the British and cannelloni from the Italiansâ�¦..Today in 2009, we are seeing more, and more new Canadians from regions of the world that eat goat such as Southern Asia and Africa. For the people in the Muslin community the goat must be slaughtered according to Halal rituals. Our friends in the Greek, Jamaican and Jewish community enough goat as part of their cultural eating experience also.

Interestingly enough, Stats Canada (who measure almost anything), has seen the consumption of red meat down from 1996-2007 EXCEPT for lamb and goat which showed an increase. They presume this trend is due to an increased number of new immigrants who eat goat, as well as a recent awareness that goat meat is good for you.

As a WASP (white anglo-saxon protestant), I have not had much exposure to goat meat. Upon trying it recently I was pleased to discover a rich, mild, beefy meat, textured similarly to a tender pot/chuck roast. It didnâ�"t taste like chicken!!!

Now, back to goat meat. Why should us WASPs be eating goat? Well, goat meat or chevon is good for you. Goat meat has Â½ the fat than similarly prepared beef, but similar protein content. Goat meat has 40% less saturated fat than chicken, even with the skin removed.

3 oz meat	Calories	Fat (grams)	Saturated Fat (grams)	Protein (mg)	Irion (grams)
Goat/Chevon	122	2.58	0.79	23	.3.
Beef	245	16	6.8	23	2.9
Pork	310	24	8.7	21	2.7
Lamb	235	15	7.3	22	1.4
Chicken	120	3.5	1.1	21	1.5

Why is it then it is still not seen in many grocers, butchers or menus. Any good restaurant will have rack of lamb, but menus with goat are few and far between. It has started to be a novelty item at some restaurants.

A recent article in the New York Times (http://www.nytimes.com/2009/04/01/dining/01goat.html) tells the story of this reporter converting to goat meat.

The only restaurant I have been lately that has served goat meat is â�SThe Rude Nativeâ�— in Oakville, Ontario, Canada. (http://www.rudenative.com/). Do you know of any others?

If you can find goat at a restaurant near you, try one of these recipes. Let me know what you think.

Tips for cooking goat meat:
Cook it
- low temperature
- slow
- moist (add water, broth, oil)

Here are some Recipes

Thanks to

-Canadian Meat Goat Association

-Celeste Chevrerie

-Dragonfly Boer Goats and other recipe sites

Marinades for Goat and Lamb

Mint Raspberry Marinade: Combine 1/3 cup of olive oil, 2 tablespoons raspberry vinegar, 1 tablespoon of chopped fresh mint and 1 garlic clove, minced.

Soy Ginger Marinade: Combine 1/4 cup lemon juice, 1/4 cup soy sauce, 1/4 cup honey, 1 teaspoon grated ginger and 1 garlic clove, minced.

Meyer Lemon Marinade: Combine juice from 2 Meyer lemons, 2 TBS minced garlic, fresh basil, fresh oregano, fresh thyme and salt and pepper to taste.

Tejano Marinade: Combine 2 TBS minced garlic, 2 tsp ground cumin, 1 tsp cumin seeds, 2 tsp dried oregano, 2 TBS sesame seeds, 1 TBS vanilla extract, 1/2 cup fresh lemon juice, 1 TBS salt, 1 tsp freshly ground black pepper, Â¼ cup olive oil.

Yogurt Curry Marinade: Combine 1/3 cup plain yogurt, 2 teaspoons curry powder, 1 garlic clove, minced and 1 1/2 teaspoons lemon pepper

Chevon Loin With Rosemary

5 tbsp olive oil

Â¼ cup dry red wine

2 tbsp chopped fresh rosemary

2 large cloves garlic pressed/pureed

2 small shallots, diced

Â½ tsp each salt and pepper

4 prime chevon loins

Fresh rosemary sprigs

Wisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowel. Place chevon loin in a large plastic resealable bag, our marinade over the meat to coat. Refrigerate 6 hours to overnight.

Preheat grill to medium high or 375 degrees F. Remove chevon from marinade, shaking off excess and pat dry. Let stand at room temperature for 1/2 hour. Season chevon with salt and pepper. Lightly oil grill. Grill chevon to desired doneness, about 4-8 minutes per turn depending on thickness for medium rare.

Garnish - serves 4

Chevon Rack

1 Frenched Rib Rack

1/2 cup Dijon mustard

4 cups Panko bread crumbs

Kosher salt

Black pepper

1 tablespoon dried rosemary

1 tablespoon dried thyme

Aluminum Foil

6 tablespoons olive oil

Preheat oven to 350 degrees. Place Panko and herbs into a food processer. Pulse and run until crumbs are fine about 2 1/2 cups. Spread Dijon on both sides and ends of meat. Pat Panko mixture on the chops. Wrap individual rib with aluminum foil making sure there is no meat or membrane on rib. Reduce oven to 300 degrees. Heat oil in a saute pan over medium heat. Brown rack on both sides until golden. Place rack in oven and roast for about 6 minutes or until internal temperature is 125 degrees for medium rare.

Vegetable Chevon Soup

2 lbs of chevon stew meat, browned

1 small onion cubed and browned with meat

8-10 cups water

3 tbsp beef soup base

1 tbsp vegetable soup base

1/2 (16oz) bag of frozen peas

1/2 (16oz) bag of frozen baby white corn

1 14.5oz can of green beans - drained

3/4 cup of cut fresh baby carrots

1 14 ounce can diced tomatoes drained

Fresh chopped basil and thyme to taste

Optional - 15 fresh cleaned mushroom caps cut in half

Bring water to boil.... add chevon and onions when completely browned, Reduce heat and simmer for 45 to 60 minutes. Add rest of ingredients into soup... before serving add 1 can diced tomatoes and drained.

Serve with a nice leafy salad, Rosemary Potato Bread and of course, a glass of your favorite wine.

For variations you can also add any left over vegetables such as asparagus, boiled potatoes, even shredded cabbage. When adding left over vegi's ... add these when you add the can of diced tomatoes and allow to simmer approx 10 more minutes to thoroughly heat.

Chevon Crock Pot Roast

2.5 lb roast

3 cups water

3 tbsp dry beef bouillon

4 large red potatoes cubed

2 cups baby peeled carrots

1 small onion chopped

Put ingredients in crock pot in morning and let simmer all day.

Bar-B-Que Kabobs

2 lbs of stew meat (will feed 4) that is marinated in your favourite marinate

1 each red, yellow, green, bell peppers cut into 2 inch squares

1 pound mushroom caps

2 pounds small zucchini

20 medium cherry tomatoes

Thread marinated meat and vegetables onto skewers, alternating meat and vegetables in any pattern that you wish. Bar-B-Que the Kabobs over the grill on a low heat giving everything a chance to cook.

Tequila and Lime Loin Roast

Mix tequila and lime juice mixed as a marinade.Generously pour the marinade all over that loin roast, roll it around in the marinade, cover and refrigerate for 24 hours. When ready to cook... preheat oven to 350 degrees. Place the roast in a deep roast pan with a lid or aluminum foil. Add 1/2 inch of water to the bottom of the roast pan. Place in your preheated oven and cook slowly. The roast in the photo was a 2 pound roast and it cooked for 3.5 hours. The key is to keep it moist. Check to make sure the water has not cooked off and keep the roast pan covered

Spiced Chevon Koftas

2 tbsp minced ginger root

2 cloves garlic minced

1 jalapeno pepper, seeded or minced (Can substitute 1 hot green chili)

1 egg yolk

2 tbsp vegetable oil

1 tbsp cornstarch

1/2 tsp salt and tumeric

1/4 tsp ground coriander

1 lb ground chevon

In a large bowel stir together all of the ingredients. Divide into 8 portions and shape each into a ball. Thread onto skewers, squeezing each into a 3 inch sausage shape. Place on greased grill over medium-high heat and close lid and cook turning once for about 15 minutes or until they are lightly browned and no longer pink inside. Service with raw onions, pitas and sour cream or plain yogurt.

Chevon Roast

1 Rolled and tied shoulder roast

Kosher salt

Black pepper

3/4 cup brown sugar

1/4 cup honey

1/4 cup orange juice

Preheat oven to 350 degrees. Place roast on a deck in a small open roasting pan. Season the chevon shoulder with salt and pepper. Cook for 30 minutes. Prepare the glaze. Combine brown sugar, honey, orange juice and oregano. Mix well to form slightly thick syrup. Remove roast from oven and apply glaze all over roast. Add water to pan. Baste with remaining glaze during cooking. Roast for 60 to 75 minutes. Test with meat thermometer (140 degrees for rare, 160 for medium rare). Roast should look well browned and glisten.

Chevon Souvalki

2 lbs boneless leg or loin pr prime chevon cut into 1 in cubes

2 medium omions peeled and cut into quarters

3 firm roma (plum) tomatoes

1 yellow and 1 green pepper cut into 1 inch squares

3-5 Greek pitas

1/2 cup feta cheese

Marinade

1/2 c olive oil

4 TBS lemon juice

1/4 c white wine

Salt and pepper

4 TBS garlic pureed

3 bay leaves

Add vegetables and meat to marinade and soak overnight in fridge. The next day allow them to come to room temperature and remove from marinade. Thread meat onto skewers alternating with vegetables. Broil over hot charcoal from about 10-15 minutes. Serve in warm pitas with roma tomatoes, tzatziki and feta if desired.

Goat Vindaloo (Indian Dish)

1 tsp cumin seeds

1 tsp coriander seeds

10 whole dri ed red chilies

1/2 cinnamon stick

8 whole cloves

6 green cardamom pods

10 black peppercorns

6 garlic cloves, minced

2 piece fresh ginger, peeled and minced

2 TBS white vinegar

1/2 lemon, juiced

Â¼ tsp salt

2 lbs. boneless goat shoulder, well trimmed and cut into 1 inch cubes (kabobs)

2 very ripe medium tomatoes, quartered (or 1 can whole peeled tomatoes)

2 medium onions, quartered

3 TBS canola oil

1 tsp salt (or to taste)

1/2 cup water

For the spice taste, combine the cumin, coriander, red chilies, cinnamon, cloves, cardamom and peppercorns in a spice grinder and grind into a coarse powder. Dump out into a large ceramic or glass bowl and stir in the turmeric, garlic, ginger, vinegar, lemon juice and 1/2 tsp salt. Add goat and stir with a spatula to coat the meat with the paste.

Cover and let marinate in the refrigerator at least 2 hours or up to 4 hours. Meanwhile, combine tomatoes and onions in food processor and puree; set aside. Heat oil in large, heavy-bottomed casserole over medium-high heat. Add goat with marinade and cook, stirring often, for 10 minutes. Add tomato-onion puree and salt, and stir well. Bring to a boil. Add water as needed to cover the meat. Return to boil, turn heat down and simmer, covered, until the meat is tender (about 1 hour). Taste for salt and serve hot.

Lamb or Goat Stew with Peanut Sauce

2 TBS light olive oil

1-1 1/2 lbs.lamb shoulder, trimmed of excess fat & cut into 1-½ inch pieces

1 clove garlic, minced

1/4 cup smooth peanut butter

3 TBS low-sodium soy sauce

3 TBS dark brown sugar

2 TBS fresh lemon juice

1 TBS molasses

1/8 tsp cayenne pepper

1/2 C water

1/4C chopped roasted peanuts

2 TBS chopped fresh cilantro (garnish)

Salt & pepper, to taste

Warm olive oil in a small frying pan over medium-high heat. Add lamb and brown quickly on all sides. Using a slotted spoon, transfer to crockpot. Add the garlic and saute for a minute, then add peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne, scraping up brown bits and stirring with a whisk. Add water and pour over lamb in the crock. Cover and cook on LOW for 6-8 hours. At end of cook time, stir in peanuts and cilantro. Season to taste. Serve hot over brown jasmine rice or couscous.

Riblets with Fresh Figs

2 pounds lamb or goat riblets

4 TBS olive oil

1 large onion. chopped

1 TBS flour

2C dry white wine

1 pound whole figs

Salt & pepper to taste

Cut riblets in to 2. pieces and brown in oil. Add onion and cook until caramelized. Sprinkle flour over top and blend well. Add wine slowly and mix to thicken. Reduce heat. Place figs in with the meat. Cover and simmer one hour.

Sikbadj (Stew with Dates and Apricots)

Serves 12

2 large onions, coarsely chopped

Sunflower oil

3 lbs. boned leg or shoulder

2 tsp cinnamon

1 tsp allspice

Salt and pepper

3 medium eggplants, cubed

12 oz dried dates, pitted

4 oz (or more) dried apricots

8 oz blanched almonds

2 TBS sesame seeds

Fry onions in large saucepan in 3 TBS oil. Trim the meat of fat and cut into 1-1/2. pieces. Add to onion and brown. Cover with water, bring to boil, add cinnamon, allspice, salt and pepper and simmer covered for about 1 hour. Meanwhile, sprinkle plenty of salt on the eggplants and let them degorge their juices. When meat is very tender,

rinse the eggplants and add them to the stew with a bit of water (if necessary). After another 20 minutes, add dates and apricots and cook for another 10-20 minutes until the eggplants and fruits are soft. Fry almonds in oil until browned and toast sesame seeds in a dry frying pan until lightly colored. Serve stew sprinkled with almonds and sesame seeds on large shallow plate.

Chevon Curry

1 large onion

1 tbsp minced ginger

2 tbsp minced garlic

2 tbsp curry paste (mild, medium or hot)

1 tsp cinnamon

1 tsp ground cumin

Marinade

2 TBS curry powder

1/4 c fresh lemon juice

4 tbsp vegetable oil

3 cups water

1 lb cubed chevon

Salt and pepper

1 cup lite coconut milk

2 cups drained chopped tomatoes

1 tbsp lemon juice

2 cups baby spinach

4 cut lychee nuts

Marinate chevon overnight in marinade. Next day, heat oil and sautÃ© onions until soft and add garlic and ginger and sate another 5 minutes. Stir in curry paste, cinnamon and cumin. Cook until fragrant, about 1 minute. Add meat and marinade and 3 cups of water. Simmer until tender and water is evaporated. When meat is tender (might need to add more water and simmer longer), add coconut milk and tomatoes. Bring to boil and reduce heat and simmer until thickened. Remove from heat and add rest of ingredients.

Chevon Meat Loaf

5 lbs ground chevon meat

3 large onion medium chop

2 red pepper, seeded medium chop

2 yellow pepper, seeded medium chop

5 cloves garlic, finely chopped

3 tablespoons dried basil

4 tablespoons dried oregano

½ cup ketchup

5 slices bread

1 Â½ cup milk

5 eggs beaten

Kosher salt and black pepper

2 TBS olive oil

Preheat oven to 350 degrees. Chop onion, peppers and garlic. Saute onions and peppers until soft and add garlic. Cook 5 to 8 minutes or until garlic releases its flavor. Don't brown. Transfer to a bowl to cool. Crumble Bread in a bowl and add the milk so the bread absorbs the milk. In a large bowl, break up the chevon and add onions, peppers and garlic- mix well with clean hands. Spread herbs, ketchup and eggs - mix well. Add bread/milk mixture to chevon and mix well with clean hands. Take 3 tablespoons and cook in saute pan to taste adjust the seasoning, if needed. Make loaf or use a loaf pan. Cover loosely with aluminum foil and cook for 45 minutes, then uncover cook for another 20 minutes until internal temperature is 160 degrees. Pull from oven and pour fat out of loaf pan. Let rest for 15 minutes before slicing.

Chevon Blade Chops

4 Blade Chops

3 cups all purpose flour

Kosher salt

Black pepper

1 10 oz pearl onion

1 lb baby carrots

1 lb small fingerling potato

1 15 oz can of diced tomatoes with basil, oregano and garlic

¼ cup olive oil

Chicken stock

Preheat oven to 325 degrees. Salt and pepper chops, dredge in flour. In a Dutch oven, brown chops and add 1 inch of chicken stock. Cover and place on middle rack of oven for 2 hours. After 80 minutes, add onions, carrots, potatoes and tomatoes. Continue cooking until fork tender.

Leg of Prime Chevon â�" stuffed with cheese, prosciutto and portabella mushrooms

1 butterflied leg of Prime Chevon

Marinade:

6 tbsp balsamic vinegar

1/2 c fresh lemon juice

2 tbsp lemon zest

1/2 c olive oil

2/3 cups fresh basil chopped

2 tbsp shallots chopped

Salt and pepper to taste

Stuffing:

14 ounces goat cheese

11 slices prosciutto

Grated zest and juice of 1 lemon

2/3 cup white part of leeks diced

3 tbsp garlic finely chopped

3 tbsp onion

1 tsp thyme

Salt and pepper

2 portabella mushrooms diced

2 tbsp vegetable oil

2 tbsp butter

Marinade meat for 24 hours in fridge. Combine cheese, garlic, lemon juice and zest and thyme and set aside. Put oil and butter in hot saute pan and carmelize, onion, leeks and mushrooms. Remove from heat and allow to cool than add to cheese mixture. Remove meat from marinade and pat dry. Place skin side down and season with salt and pepper, Spread cheese mixture evening over the meat leaving about a 1/2 inch border from the edge. cover the cheese mixture with thinly sliced prosciutto.

Roast at 350 degrees until desired doneness

Chevon Hind Shanks

4 Shanks

Kosher salt

Black pepper

3 cups all purpose flour

Â½ cup olive oil

1 lg Spanish onion chopped

1 cup chopped celery

1 lb baby carrots

5 sprigs of fresh rosemary

8 sprigs of fresh lemon thyme

2 bay leaves

1 15 oz can of diced tomatoes

Chicken stock

Preheat oven to 325 degrees. Salt and pepper shanks. Heat Â¼ cup of oil over medium heat. Dredge shanks in flour. Brown shanks on all sides and set aside. Add rest of oil to pan. SautÃ© onions, celery and carrots until onions are translucent and carrots are browned. Add herbs and tomatoes and simmer for about 8 minutes. Place tomato mixture in Dutch oven. Place shanks on top of mixture. Add enough chicken stock to cover cup to 1 Â½ inch. Cover and cook for 2 to 2 1/2hours or until fork tender. Remove herbs and shanks. Puree Â¼ of tomato mixture and add back on pan in order to make gravy. Serve over polenta*.

Chevon Roast

Boneless leg of chevon

5 cloves garlic minced or garlic powder

6 lg sprig of fresh rosemary

6 lg sprig of fresh sage

Kosher salt

Black pepper

8 tablespoons olive oil

Preheat oven to 350 degrees. Rub salt, pepper, garlic and 2 tablespoons of olive oil on side of chevon leg. Rub and place 3 rosemary and 3 sage sprigs inside. Roll and tie salt and pepper outside of leg. Heat 4 tablespoons of oil on medium heat. Sear leg on all sides, including ends to seal in juices. Place rosemary and sage into the butcher twine. Reduce oven to 300 degrees. Place leg onto an open deck pan and put in middle of oven. Cook for 1 Â½-2 hours or until thermometer reads 150 degrees for medium-rare. Let rest for 15 minutes or longer. Remove twine and internal rosemary and sage. Carve and enjoy.

Chevon Stew

5 lbs of chevon stew meat

Cumin

Kosher salt

Black pepper

4-5 cups all purpose flour

2 large Spanish onions

2 red peppers seeded chopped

3 paplano peppers seeded chopped

5 cloves garlic chopped

2 15 oz cans of diced tomatoes

3 bay leaves

2 tablespoons thyme

3 lbs of mushrooms cut into quarters

Chicken stock

Olive Oil

In a cast iron skillet heat enough oil to coat bottom of skillet by 1/8â�—. Sprinkle chevon with cumin, salt and pepper. In batches, dredge meat in flour and brown. Transfer browned meat to a bowl and add another 1/8â�— of oil and brown meat. Repeat until all meat is browned. Add onions and pepper, cook slowly over medium heat. Add garlic and cook for 5 minutes. Deglaze pan with chicken stock. Transfer stew meat with juices to cooking pot. Add tomatoes and veggie mixture. Braise for 3 hours at 325 degrees. Add mushrooms and cook until â��fork tenderâ�" (about 30-40 minutes). Serve over egg noodles.

Chevon Chops

8 Loin/Rib chops

Kosher salt

Black Pepper

Cinnamon

1 8oz can of crushed pineapple in juice

Â½ cup jalapeno jelly or apricot jam

Â¼ cup fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon Colmanâ�"s dry mustard

Sprinkle chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small sauce pan. Bring to boil until jelly is melted. Grill chops, turn, baste, then turn and baste again. Baste as often as you wish to get the crust you like.

Polioencephalomalacia (PEM) It can happen to a goat you know!

Mon, 17 Aug 2009 00:10:00 -0400

After getting home at 10 pm one Saturday evening, after dinner out with friends, I thought I would just check on the does and their kids. No particular reason; usually they are just fine. Perhaps just by the grace of God....

As always upon my arrival into the run-in I was met with a great chorus of goat noise. Always hopeful for some alfalfa or some grain (even though they were feasting of fresh pasture all day), the does clustered to the door as I tried to make my way in. I saw Michelle, one of our most vocal, demanding new Boer does (7 months old) standing off to the side, gazing outside in the paddock.She seemed to be leaning against the wall.

I thought, how strange! This is the doe that demands attention and is perhaps the most friendly.

"Hey, Michelle", I said as I made my way through the does. "What's up?"

I reached for her to give her a quick pat. Not looking at me, she bleated and turned to walk away. Immediately I noticed a very strange gait, quite stiff legged in the back end.

Possibly an injury? I continued to watch her. She made her way into the group, now stopping and seemingly stretching her back legs behind her, much like a dog would do after waking from a nap. I thought maybe she was trying to urinate.

Ok, so much for the good outfit time to go in the house and change into barn clothes and give one of our goat mentors a call. Suzanne answered her phone, despite being out of town. She thought it was unlikely a urinary calculi since it was rare in females and also that we do give free choice mineral. Keep her in a sick-pen with lots of water and check on her in the morning, was her advice. Sounds good.

Back I go to the barn. On arrival I could hear such a bawling going on! All of the goats were excitedly jumping around, and Michelle was lying on her side screaming her head off. All 4 legs were very, very stiff. I got on the phone---Suzanne said, call the vet. As I was waiting for the vet to call back, Michelle got quiet. I thought she had gone unconscious. I flagged my hand in front of her wide opened eyes, but she did not blink nor did she respond.

After a few minutes she started to bleat again and was struggling to get up, then her whole body would spasm.

The vet arrived; the same age as my daughter, with admittedly almost no goat experience. The goat was non-mobile, blind, abnormal eye movements with light pen and a slight temperature. Every once and awhile she would stiffen and spasm with her head pulled back.

The working differential:

-brain abscess (slightly elevated temperature, but goat was a bit too old to have an infection via umbilical cord)

-brain injury (but they are goats! They are always butting their heads together)

-"Goat Polio" (what????)

The vet administered three injections: 1) intravenous in jugular vein anti-inflammatory Dexamethasone 2mg 2) intravenous in jugular vein-- antibiotic Trivetrin 3 mL 3) intramuscular Thiamine 0.3mL

I lifted Michelle into a pen and laid her on a fresh bed of straw. (As an interesting aside, I should not have left her on her side! I have learned since this time that if a goat is unconscious you should prop them up using bales of straw so that they are lying on their sternum. If they lie on their side, they will bloat.)

As the vet and I were cleaning up, I glanced over at Michelle. She was sitting up like a dog! I called to the vet who came and had a look. "Why is she doing this?" I asked. "No idea", said the vet. It had been less than 30 minutes since the injections.

Within another 5 minutes, Michelle was standing. Wobbly yes, but standing. Whatever we gave her worked it seemed. She was still blind, but standing.

Now there was a dilemma do we give all the does a shot of Thiamin just to be safe? Everyone else seemed fine. It was 1 o'clock in the morning. NO, we decided. The vet gave me a syringe of Thiamine to use in case any other does were showing symptoms when I went back out early the next morning.

No one else got sick. Michelle received the same injections the next two mornings, but IM. By the 3rd day she had her vision back and rejoined the herd. She is back 100%. She survived Polioencephalomalacia! Michelle's was caused by probably too many carbs she was pigging out on the grain, pushing her sisters away from the bin with her dominant personality PLUS out on new fresh rich pasture.

Polioencephalomalacia or "Goat Polio" as it is abbreviated to, is an important neurologic metabolic disorder. It is also called Laminar Cortical Necrosis or Cerebral Cortical Necrosis. Basically the brain becomes inflamed and swollen and eventually necrotic. This is what I found out about it:

Animals affected	-goats -sheep -cattle -camelids -solitary or whole herd
Nervous System Symptoms	-head pressing -grinding of teeth -disorientated; aimless wandering -arch their necks back and stare upwards "Star gazers" -circling -blindness -abnormal involuntary eye movement characterized by alternating smooth pursuit in one direction and rapid saccadic movement in the other (nystagmus) -muscle tremors -overreaction or jumpy when touched -unable to stand and goes down on its side with head thrown back -legs rigidly extended -excitement seen but is usually replaced with dullness -convulsions
Other Symptoms	-sudden loss of appetite -don't want to drink -depression -no fever - +/- diarrhea -normal or slightly reduced rumen motility -animal stands or sits alone -respiration and temperature normal -heart rate depressed
Cause	-non-infectious 1) Breakdown of vitamin B1 (thiamine) -thiamine deficiency in diet or an inhibition of thiamine activity -thiaminases are produced by gut bacteria OR ingested from a plant (bracken fern) -field cases are uncommon because plants are unpalatable and the goats won't eat them 2) High sulfur intake -from water, forage (turnips, rape, mustard, oil seed meals, Canada thistle, kochia, lambsquarter can accumulate sulphur in high quantities) -feed (byproducts of corn, sugar cane, sugar beet due to addition of sulfur containing acidifying agents)
Etiology	-mold on feed that breaks down vitamin B1 -animals on high grain ration -change in management practices -overdosing of amprolium wormers
Age	-fast growing kids -young adult goats
Treatment	Two dosages suggested: 1) Goat Health Handbook -thiamine injections 5-10 mg/.kg with 1/2 dose given IV and ½ dose given IM -additional ½ doses given IM every 12 hours until animal has recovered 2) Merck Veterinary Manual -thiamine injections 10-20 mg/kg IM or SC with initial treatment administered IV -dexamethasone 1-2 mg/kg IM or SC (anti inflammatory to reduce cerebral edema)
Outcome	-if caught early, complete recovery can be expected -longer duration of acute signs = poorer outcomes and higher mortality -if goat shows little improvement in 2-3 days, slaughter should be considered -if not treated on time, most animals will die within 48 hours
Prevention	-none known -dietary supplementation 3-10 mg/kg feed has been suggested, but not carefully researched yet -not scientifically proven, but one goat owner suggest a "handful of German black sunflower seeds added to your goats diet each day as these seeds are high in thiamine, the roughage is good for the rumen and the oils in the seeds good for the coat"
Human Health Concerns	-none
Differential Diagnosis	-toxemia, -Type D clostridial enterotoxemia (focal symmetric encephalomalcia) -listeriosis

Goat Grain

Sun, 16 Aug 2009 19:46:00 -0400

Goat Nutrition

For an animal that folk lore says eat tin cans, goats seem to require quite a special diet. Sometimes I feel like Gordon Ramsey on Hell's Kitchen. What can I make that they will like, is the best possible quality for the lowest possible price. (We are trying to make money, right?)

I must admit, this has been the longest and steepest learning curve for me. What I would like to cover in this section is the concentrates or grain. No matter how controversial this subject is, I would think that all goat keepers would agree that hay alone is not enough; especially for kids (I will cover creep feed in another section).

The decision to feed grain must be based on whether you can adequately provide the nutrients necessary just on what is growing in your pasture (or forage). The amount of nutrients necessary is based on what you have the goats for; supplements can allow the meat or dairy goat to reach their full production potential. Also it can make a healthier animal.

Let's just talk about grain. There are two types: carbonaceous and proteinaceous what the heck is the difference?

	Carbonaceous	Proteinaceous
Also known as	"energy feeds"	"protein supplements" -amino acids content
What is in them?	-cereal grains: corn, barley, wheat, oats, milo, rye	-soybean meal, cottonseed meal, fish meal
Be aware	-high in phosphorus -low in calcium -this can cause: Males urinary calculi Females milk fever	-quantity is more important that quality -goats don't store excess protein and it is eliminated (as nitrogen) by their kidneys
Other	-does not need to be processed	- amino acids for optimum muscle growth

Complete Goat Feeds

Positive

Negative

-pelleted (better for fussy eaters as they can't pick out what they like) or textured

-balanced

-can contain additives to prevent and control such diseases as coccidiosis

-easy

-expensive

-very difficult to have a complete ration

Making my own Goat Feed

How much grain do I feed and what the heck is a Pearson Square?

Ok... so once I understood that hay can't supply all of the nutrients my goats need, then how do I supplement them affordably. AFFORDABLY is the operative word. Yes there are complete feeds, and yes my goats love them, but they are very expense. Is there another way of doing it? And what would that be?

Here are the steps:

1) Determine the hay you are going to use.

This was huge for us! We don't grow our own, so we had to go out to the local farming community and find hay. The decision on type, price and size of bales we wanted to handle had to be made.

2) Have the hay analyzed by your local feed store.

The feed store might have a core sampler that you can borrow. There are a few designs, but basically you put a plastic bag over one end and shove the sharp barrel of it deep into your hay bale. Do at least a dozen cores. Take it to your feed store and they will send it off to be analyzed at a cost of about $25. If you have more than one type of hay, you will have to have analysis done of them all.

3) Have the Ruminant nutritionist at your selected feed company design a custom feed for you. (Lake Country, Purina, Shur-Gain)

Use all of the resources you can. If you are offering a free choice mineral, then it is possible you don't need them to add as much of these supplements to your custom mix as would be in the pre-mixed, off the shelf variety. This will save money. Do a cost analysis and compare.

The draw back to this is that you will have to order probably at least 1 tonne. They will put it in bags for you, or you could have them deliver it and put it in a grain bin.

4) OR Design one your self

If you are lucky and have the property to grow your own grains, you can design your own feed. For example, if you grow barley, you can mix it with a pre-mix mineral to come up with a complete feed for your animals.

Even if you don't have your own feed, you can buy corn or barley by the tonne (about $180-200). If you don't mind hand-mixing, you can add your minerals to it in batches and store in cool, dry containers.

OK, getting back to the Pearson Square.

This is an interesting little tool designed to help you determine what percentage of protein you need in your ration based on your protein source. For example; Let us say you want a 16% protein ration. Put the number 16 on the middle of this box, like this:

Now on in the first column on the left, but the protein content of your barley and your protein supplement you will be buying from the store. For this example barley protein is 11% and the protein supplement I am buying has 37.5% protein in it.

Now this is where it gets interesting and you have to do some math. Pretend that there are diagonal arrow going from the 11 down through the 16 and ending up in box b, and a diagonal arrow going from 37.5 through 16 and ending up in box a. The square would look like this:

SUBTRACT 16 -11 and but the answer is 'b' square. (Answer is 5) SUBSTRACT 37.5-16 and but the answer is 'a' square (answer is 21.5)

ADD the amounts in the 'a' square + 'b; square = 'c', the total quantity. (21.5 + 5 = 26.5)

This next part is cool! (Math geek alert!)

Now, what you want to do is figure out the how much barley (as a percentage) will be in your ration and how of your protein supplement (as a percentage) will be in your ration. For barley, put a/c and protein supplement put b/c here is your answer:

21.5/26.5 = 81% barley

5.26.5 = 19% supplement.

To get a 16% ration mix you will need to make up a mixture that contains 81% barley and 19% protein supplement. Cool!

When should I feed grain?

During the off season, when they are on hay

-while on hay during the off-forage season, grain is necessary to meet the animals nutrient requirements

Breeding Season

-"FLUSHING" This is a term that describes giving extra protein to your does just before and during the breeding season

-can translate into higher fertility and ovulation rates.

-done by moving them into lush pasture OR ½-1 lb of grain or protein supplement per day

Late Gestation

-poor nutrition prior to delivery can cause pregnancy toxemia (ketosis), low birth weight kids, poor milk production

Lactation

-greatest nutritional demand on does (especially young moms and moms of triplets)

Kids

-"CREEP FEED" provided to nursing kids to enable faster growth

- can be started as early as 10 days

-needs to be fresh and highly palatable with about 20% crude protein

6. Drought, Poor Quality Forage

- advisable to feed a supplement

-if hay costs are high, more economical to supplement with corn, barley and/or protein supplements

Guidelines for feeding Grain

DO not feed large amounts at once and feed hay first
DO not feed finely ground grains feed grains whole as cracked or finely ground grain can increase the risk of acidosis
NEVER change rations abruptly when selling a goat send home a bag of what you are using with the new owners
LOTS of feeder space -- goats get quite excited at graining time and can hurt each other getting to the food

Why blog about goats?

Sun, 16 Aug 2009 16:12:00 -0400

Well, this is my first attempt at blogging. What we (I) hope to accomplish with setting up this forum is for goat farmers to have a place to come as a community and share information; good and bad, useful and useless, interesting and perhaps sometimes boring.... No holds barred. My husband and I are novice goat keepers. That would be novice with a capital "N". We have been the recipients of some great help by local goat keepers, namely Dina and Sonia and Suzanne. We have scoured the web looking at some great websites and not so great but as you know, not everything on the web is gospel. Even among the experts, such as farmers with years of experience and veterinarians there are varying and conflicting opinions. What I hope is that you will come to this site not only to get other keepers help, opinions and experiences, but to share your own. Everyone has a story. Let's network! Everyone has experience that someone else has not perhaps something that and could possibly help someone or some goat in the future. Please tell others about this site. Let's work together as a community to make healthier, happier goats as well as to create good business opportunities and have some fun!

Waring Creek

Introducing Jasper: our herd sire - TR23341

Chevon Recipes - The "New" Red Meat

Polioencephalomalacia (PEM) It can happen to a goat you know!

Goat Grain

Why blog about goats?

Polioencephalomalacia (PEM) It can happen to a goat you know!