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While the local (Damascus and Mamber) will generally graze, all the are kept under confinement (Landau et al., 1995). At pasture, the local breeds differ in their feeding selectivity ( Glasser et al., 2012 ), which offers an opportunity to test the interaction between genetic background and diet on milk composition and quality.
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SOURCE: Farmer & Cowboy Magazine – goats
NOTE: The Alpine goat is a highly valued breed known for its excellent milk production, adaptability, and hardiness. Originating from the French Alps, these goats have gained popularity worldwide due to their robust nature and prolific dairy capabilities. This guide delves into the various aspects of raising and managing Alpine goats, providing farmers with the knowledge necessary to maximize the potential of their herds.
Historical Background
The Alpine goat breed, also known as the French Alpine, has a rich history that dates back to the French Alps. These goats were selectively bred for their milk production and adaptability to mountainous terrains. The breed was introduced to the United States in the early 20th century and quickly became one of the most popular dairy goat breeds due to its high milk yield and versatile nature.
Physical Characteristics
Appearance
Alpine goats are medium to large-sized animals with a well-balanced, sturdy build. They have straight profiles and erect ears. Their coats can come in a variety of colors and patterns, including:
Cou Blanc: White front quarters and black hindquarters.
Cou Clair: Light-colored front quarters and darker hindquarters.
Cou Noir: Black front quarters with white or gray hindquarters.
Sundgau: Black with white facial stripes, white lower legs, and a white rump.
Pied: Spotted or mottled with any combination of colors.
Size and Weight
Mature Alpine bucks typically weigh between 170 and 250 pounds, while does weigh between 125 and 160 pounds. They stand around 30 to 40 inches tall at the shoulder. Their robust build contributes to their resilience and adaptability in various farming environments.
