Registration Number
0226U001845,
(0124U002017)
, R & D reports
Title
To investigate the adaptability of alpine goats of French selection in the conditions of Prikarpattya farms.
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Дослідити адаптаційну здатність кіз альпійської породи французької селекції в умовах господарств Прикарпаття
Head
Kuziv Markiian I., Доктор сільськогосподарських наук
Registration Date
02-02-2026
Organization
Institute of Animal Biology of the National Academy of Agrarian Sciences of Ukraine
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To investigate the adaptive capacity of alpine goats of French selection based on the expression of their breeding features in the conditions of the Prikarpattya region.
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Imported Alpine goats of French selection under the conditions of the Prykarpattya region, according to the developed adaptation index, were characterized by a medium level of adaptation. Imported goats and their offspring during the rearing period under the conditions of Prykarpattya were characterized by high live weight indicators, which at one year of age amounted to 37.4 and 38.7 kg, respectively. The number of kids per 100 does in the studied animals, depending on generation and kidding, ranged from 155.4 to 200.0%. In most cases, the offspring of three generations exceeded the imported goats in milk yield but were inferior in milk fat and protein content. Imported goats in the herd were used for an average of 3.5 lactations, with most of them being culled due to reproductive dysfunction (30.3%). To increase milk productivity, the selection of goats by live body weight should be carried out starting from 3 months of age, which is confirmed by correlation analysis of these indicators. When first insemination of goats, special attention should be paid to their live body weight, since based on relative variability it was established that milk yield depends to a greater extent on live body weight at first successful insemination than on the age at first successful insemination. When improving productive qualities, selection for milk yield and fat and protein content in milk should be carried out taking into account the inverse relationship between them. The relative variability of fat and protein content in milk indicates that selection for one of these traits will contribute to their simultaneous improvement.
Product Description
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Yelyzaveta I. Fedorovych
Vasil B. Todoriuk
Taras V. Chokan
Mariia S. Stetsyshyn
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2026-02-02
