Dairy goats have long been considered an important source of income for rural populations, providing the opportunity for profitable and sustainable diversity for small farms.

Their importance is also increasing in intensive feeding systems and in large farms. They are highly adaptable due to their unique feeding habits and have become popular livestock animals in a range of environments, from temperate grasslands to subtropical, semi-arid and mountainous areas.

Moreover, goat milk products are finding a growing acceptance in the world market and research has increased in feeding strategies for improved productivity and quality. Examining all aspects of dairy goat feeding and nutrition, this book represents a long awaited review of recent scientific research and updated techniques.

Chapters discuss aspects such as the modelling and production of goat's milk as well as the estimation of nutrient requirements and food intake of goats.

CONTENTS:

SECTION ONE: Nutrition and Quality of Goat Milk

SECTION TWO: Mathematical Modelling of Goat Lactation Curves

SECTION THREE: Lipids of Goats Milk: Origin, Composition and Main Sources of Variation

SECTION FOUR: Protein Components of Goat Milk

SECTION FIVE: Aromatic and Nutritonal Quality of Goat Milk

SECTION SIX: Energy and Protein Requirements of Goats

SECTION SEVEN: Feed Intake

SECTION EIGHT: Feeding Behaviour and Intake of Goats Browsing on Mediterranean Shrublands

SECTION NINE: Grazing Management of Dairy Goats on Mediterranean Herbaceous Pastures

SECTION TEN: Feeding Management of Dairy Goats in Intensive Systems

SECTION ELEVEN: Goat Nutrition for Fibre Production

SECTION TWELVE: Metabolic and Nutritional diseases