REPRODUCTION OF SHEEP AND GOAT

REPRODUCTION OF SHEEP AND GOAT



Normal reproductive caharacteristics Age at puberty

Age to breed Heat periods

Gestation period



The importance of fertility in animal breeding



The importance of fertility in animal improvement

Fertility traits of ewes and goats

Estrous rate Ovulation rate Pregnancy rate

Lambing / Kidding rate Lamb / Kid production Litter Size

Single lambing / kidding rate

Twinning rate

A. The factors related to animals

1. Breed 2. Age

3. Body structure (Live weight, body condition)

4. Birth weight

5. Prenatal and postnatal survival 6. Anatomical disorders

7. Some diseases

Factors affecting reproduction

B. The factors related to environment

1. Season 2. Nutrition

3. The other environmental factors

I. Animal Improvement

a. Selection

b. Crossbreeding

II. Environment Improvement

1. Nutrition improvement (and flushing) 2. Early breeding

3. Shortened lambing interval a. Lambing twice a year

b. Lambing three times in two years

Increasing Fertility

Growth and Meat Production



Growth could be defined as the increase in size of

bones, muscles, internal organs, and other parts of

the body until the animal reaches its full mature

size. Growth is the normal process in prenatal and

postnatal periods.

Growth and Meat Production

Age in months

Live Weight

Daily live weight gain

Figures: Meat yield is the most important production of small ruminants (Photos were taken by the author)

Growth and Meat Production

Figure: The cuts of carcass (Yakan and Ünal, 2010)

Growth and Meat Production

1 Leg 2 Foreleg 3 Back 4 Loin 5 Neck

6 Breast+ Flank

Meat Production

Table: Some slaughter traits of Akkaraman, Morkaraman and Turkish Merino sheep breeds (Teke and Ünal, 2009)

Genotypes P val Akkaraman ue

(n= 6) KAF₂

(n= 6)

KAB₁ (n= 6)

CAF₂ (n= 6)

CAB₁ (n= 6) Slaughter weight (kg)

Hot carcass weight with tail (kg) Cold carcass weight with tail (kg) Dressing percentage

Cold dressing percentage Non- carcass components (as % of slaughter weight) Head

Feet

SkinHeart + lungs + liver Spleen

Kidney

Digestive tract (full) Digestive tract (empty) Distribution of fat Omental fat weight (g)

Kidney + pelvic fat weight (g) Tail fat weight (kg)

Back fat thickness over MLD (mm) MLD area (cm²)

45.43 ± 0.47 22.95 ± 0.45 22.39 ± 0.40 50.52 ± 0.32 49.28 ± 0.13

4.07 ± 0.36 1.87 ± 0.11 13.12 ± 0.56

4.03 ± 0.17 0.23 ± 0.09 0.28 ± 0.06 22.10 ± 1.10 10.30 ± 0.75

510 ± 26^a 134 ± 21^a 3.68 ± 0.03^a

3.5 ± 0.21 14.67 ± 0.74

45.12 ± 0.42 22.57 ± 0.33 22.06 ± 0.15 50.02 ± 0.41 48.89 ± 0.33

4.23 ± 0.27 2.06 ± 0.15 11.44 ± 0.61

4.39 ± 0.23 0.26 ± 0.07 0.27 ± 0.07 21.50 ± 1.25

9.33 ± 0.86

650 ± 32^b 190 ± 19^b 1.44 ± 0.05^bc

5.2 ± 0.16 14.15 ± 1.14

45.23 ± 0.40 22.29 ± 0.17 21.79 ± 0.17 49.28 ± 0.36 48.18 ± 0.27

4.60 ± 0.41 2.17 ± 0.12 10.90 ± 0.49

4.47 ± 0.18 0.28 ± 0.07 0.30 ± 0.05 22.02 ± 0.95

9.99 ± 0.91

713 ± 36^c 289 ± 22^c 1.12 ± 0.04^b

6.3 ± 0.11 13.02 ± 0.57

45.33 ± 0.36 22.69 ± 0.23 22.28 ± 0.19 50.06 ± 0.51 49.15 ± 0.17

4.50 ± 0.36 1.92 ± 0.13 11.71 ± 0.63

4.41 ± 0.16 0.30 ± 0.06 0.30 ± 0.08 21.20 ± 1.35

9.40 ± 0.78

585 ± 0.19^ab 158 ± 20^ab 2.19 ± 0.06^c

4.3 ± 0.22 14.07 ± 1.44

45.10 ± 0.16 21.77 ± 0.22 21.11 ± 0.34 48.25 ± 0.24 46.79 ± 0.28

4.54 ± 0.45 1.77 ± 0.16 12.08 ± 0.52

4.65 ± 0.19 0.31 ± 0.08 0.24 ± 0.07 22.76 ± 2.10 10.70 ± 1.10

620 ± 0.17^b 196 ± 17^b 1.52 ± 0.06^bc

4.8 ± 0.17 12.78 ± 1.02

ns^d ns^d ns^d ns^d ns^d

ns^d ns^d ns^d ns^d ns^d ns^d ns^d ns^d

**

**

**** ns^d

Table: Some slaughter traits of Akkaraman, Kıvırcık x Akkaraman and Chios x Akkaraman crossbreds (Ünal et al., 2006)

Genotypes P value

A KAF₂ KAB₁ CAF₂ CAB₁

Proportion of carcass cuts (out of 100) Leg

Foreleg Back Loin Remainder

Composition of carcass cuts (out of 100) Lean in leg

Fat in leg Bone in leg Lean in foreleg Fat in foreleg Bone in foreleg Lean in back Fat in back Bone in back Lean in loin Fat in loin Bone in loin Lean in remainder Fat in remainder Bone in remainder

Composition of whole carcass (out of 100) Lean in carcass

Fat in carcass Bone in carcass

36.13 ± 0.70 19.49 ± 0.45 9.55 ± 0.34 7.35 ± 0.24^a 27.48 ± 0.51

63.32 ± 1.47 15.43 ± 0.41^a 21.25 ± 0.49 61.34 ± 1.71 13.44 ± 0.47 25.21 ± 0.54 48.71 ± 0.91 22.64 ± 0.52 28.65 ± 0.61 52.48 ± 0.57^a 23.40 ± 0.47 22.70 ± 0.43^a 47.17 ± 0.43^ab 18.24 ± 0.41 34.80 ± 0.71^a

56.17 ± 0.86 17.31 ± 0.51 26.52 ± 0.47

34.25 ± 0.95 17.81 ± 0.41 10.54 ± 0.38 9.52 ± 0.23^b 27.88 ± 0.49

62.18 ± 1.56 17.34 ± 0.47^ab

20.34 ± 0.55 61.28 ± 1.60 15.88 ± 0.50 22.84 ± 0.59 42.58 ± 0.87 25.84 ± 0.56 31.58 ± 0.66 56.91 ± 0.61^b 24.47 ± 0.52 18.09 ± 0.41^ab

51.50 ± 0.49^a 23.28 ± 0.40 25.22 ± 0.67^b

56.04 ± 0.93 20.59 ± 0.52 23.37 ± 0.42

34.72 ± 0.83 18.21 ± 0.38 9.59 ± 0.35 10.19 ± 0.25^b

27.49 ± 0.57

59.83 ± 1.90 22.67 ± 0.43^b

20.37 ± 0.52 62.84 ± 1.57 13.66 ± 0.43 21.86 ± 0.60 44.85 ± 0.95 24.74 ± 0.49 30.41 ± 0.67 59.47 ± 0.63^b

23.68 ± 0.56 16.84 ± 0.39^b 51.60 ± 0.56^a 20.28 ± 0.47 28.11 ± 0.73^b

56.02 ± 0.89 20.26 ± 0.56 23.89 ± 0.45

35.04 ± 0.71 18.52 ± 0.51 10.11 ± 0.37 8.70 ± 0.29^ab 27.63 ± 0.59

64.55 ± 1.25 13.40 ± 0.44^a 22.05 ± 0.53 62.98 ± 1.63 12.43 ± 0.52 24.59 ± 0.56 50.26 ± 0.91 19.17 ± 0.57 30.57 ± 0.59 53.94 ± 0.66^ab

24.24 ± 0.53 21.82 ± 0.41^a 48.81 ± 0.42^ab 20.73 ± 0.45 30.46 ± 0.76^ab

55.91 ± 0.97 20.23 ± 0.55 23.86 ± 0.48

34.15 ± 0.89 19.71 ± 0.47 10.36 ± 0.39 8.37 ± 0.25^ab 27.41 ± 0.54

60.36 ± 1.43 15.43 ± 0.47^a 24.21 ± 0.54 63.49 ± 1.67 13.49 ± 0.56 23.02 ± 0.51 47.18 ± 0.97 23.59 ± 0.59 29.23 ± 0.61 54.49 ± 0.57^ab

23.72 ± 0.55 22.44 ± 0.45^a 43.67 ± 0.40^b 21.74 ± 0.46 34.59 ± 0.69^a

54.14 ± 0.95 18.57 ± 0.59 27.29 ± 0.49

ns^c ns^c ns^c

* ns^c

ns^c

* ns^c ns^c ns^c ns^c ns^c ns^c ns^c

* ns^c

*

* ns^c

*

ns^c ns^c ns^c

Table: Some carcass traits of Akkaraman, Kıvırcık x Akkaraman and Chios x Akkaraman crossbreds (Ünal et al., 2006)

Meat Quality



pH



Water holding capacity (% liquid expelled)



Cooking loss



Tenderness



Moisture



Dry matter



Ash content



Protein



Meat color (L*a*b* system: lightness, redness and yellowness)



Fatty acid composition



Cholesterol

Items Kesim Ağırlığı (kg) P 30

(n=6) 35

(n=6) 40

(n=6) 45

(n=6)

pH 0 h MLD 6,506± 0,08 6,288± 0,06 6,376± 0,04 6,330± 0,09 -

MSM 6,833± 0,05^a 6,673± 0,04^b 6,480± 0,04^c 6,686± 0,04^b ***

45 min MLD 6,100± 0,07 6,090± 0,08 6,065± 0,07 5,946± 0,05 -

MSM 6,496± 0,08 6,271± 0,06 6,278± 0,08 6,300± 0,07 -

24 h MLD 5,525± 0,03^a 5,701± 0,03^b 5,715± 0,06^b 5,700± 0,03^b **

MSM 5,700± 0,08 5,828± 0,04 5,818± 0,04 5,871± 0,05 -

Water holding

capacity (%) 24 h 9,90± 1,11 10,53± 0,85 10,47± 1,15 13,07± 0,99 -

48 h 10,73± 1,36 12,77± 0,63 11,67± 1,33 12,67± 0,84 -

72 h 10,77± 1,59 13,57± 0,95 11,30± 0,83 13,80± 0,38 -

Cooking loss (%) 24 h 30,27± 1,53 31,54± 1,14 28,97± 1,18 31,99± 0,46 -

48 h 31,36± 1,38 31,40± 0,98 27,35± 1,41 30,22± 0,91 -

Tenderness (kg / cm²) 3,942± 0,33 5,038± 0,70 4,734± 0,68 3,627± 0,80 -

Moisture (%) 75,08± 0,38 74,33± 0,41 74,66± 0,35 74,38± 0,24 -

Dry matter (%) 24,92± 0,38 25,66± 0,41 25,33± 0,35 25,62± 0,24 -

Ash (%) 1,41± 0,09 1,22± 0,02 1,32± 0,07 1,38± 0,06 -

Protein (%) 22,51± 0,33^a 24,68± 0,53^b 22,97± 0,47^a 22,22± 0,25^a **

Color L*

a*

b*

40,21± 0,81 17,29± 0,86 6,40± 0,32

40,98± 0,62 18,80± 0,35 7,87± 0,37

37,91± 1,70 19,15± 0,35 7,20± 0,37

39,12± 0,79 18,23± 0,74 6,55± 0,29

- --

Table: some meat quality characteristics of Bafra sheep breed (Yakan and Ünal, 2010)

Traits Slaughter weights (kg) P

30 35 40 45

C10:0 0,598± 0,13 0,549± 0,22 0,314± 0,02 0,194± 0,09 -

C12:0 0,539± 0,07^a 0,406± 0,07^ab 0,216± 0,01^b 0,327± 0,07^ab *

C13:0 0,032± 0,00 0,020± 0,00 0,016± 0,00 0,071± 0,13 -

C14:0 5,266± 0,66^a 3,745± 0,40^b 3,011± 0,27^b 2,285± 0,67^b **

C15:0 0,955± 0,22^a 0,471± 0,08^ab 0,574± 0,08^ab 0,396± 0,09^b *

C16:0 26,484 ±1,73 26,739± 1,04 25,717± 1,17 24,302± 0,97 -

C16:1 2,607± 0,62 1,563± 0,33 1,956± 0,26 1,465± 0,68 -

C17:0 1,630± 0,62 1,464± 0,21 0,988± 0,27 0,609± 0,16 -

C18:0 15,614± 1,19 15,556± 0,64 15,062± 1,89 16,398± 1,07 -

C18:1 38,526± 2,72 41,151± 1,10 42,577± 0,76 43,626± 2,83 -

C18:2 (ω6) 4,949± 1,65 6,078± 1,18 6,138± 0,80 7,554± 0,78 -

C18:3 Δ^6,9,12 (ω6) 0,090± 0,01^a 0,173± 0,06^b 0,067± 0,02^a 0,087± 0,01^a *

C18:3 Δ^9,12,15 (ω3) 0,201± 0,02 0,215± 0,04 0,230± 0,05 0,239± 0,02 -

C19:0 0,250± 0,07 0,137± 0,02 0,234± 0,03 0,107± 0,05 -

C19:1 0,292± 0,08 0,278± 0,12 0,137± 0,05 0,141± 0,01 -

C20:0 0,376± 0,13 0,156± 0,06 0,331± 0,05 0,413± 0,10 -

C20:1 0,401± 0,15 0,055± 0,00 0,156± 0,04 0,208± 0,01 -

C20:2 (ω6) 0,216± 0,05 0,163± 0,03 0,222± 0,03 0,254± 0,01 -

C20:3 Δ^8,11,14 (ω6) 0,307± 0,05 0,415± 0,03 0,256± 0,04 0,387± 0,27 -

C20:3 Δ^11,14,17 (ω3) 0,706± 0,25 0,367± 0,11 0,407± 0,13 0,424± 0,25 -

C20:4 (ω6) 1,908± 0,50 1,325± 0,22 1,649± 0,24 1,520± 0,21 -

C22:0 0,043± 0,00 0,046± 0,00 0,047± 0,00 0,052± 0,01 -

C22:5 (ω3) 0,104± 0,03 0,121± 0,02 0,140± 0,04 0,138± 0,08 -

Table: Fatty acid composition (in percent) of Bafra sheep breed (Yakan and Ünal, 2010)

ω6: Omega 6, ω3: Omega 3

ΣSFA 51,468± 2,04^a 49,067± 1,27^ab 46,264± 0,72^b 45,119± 1,07^b *

ΣMUFA 41,695± 2,22 42,881± 1,36 44,765± 1,00 45,372± 2,52 -

ΣPUFA 6,615± 1,17 8,005± 1,15 8,881± 0,44 10,592± 0,63 -

ΣTUFA / ΣSFA 0,952± 0,07^a 1,044± 0,05^ab 1,116± 0,03^b 1,243± 0,09^b * ΣPUFA / ΣSFA 0,129± 0,02^a 0,165± 0,02^ab 0,191± 0,01^ab 0,234± 0,01^b * Σω6 / Σω3 7,466± 1,11^a 11,601± 1,59^b 10,783± 1,75^ab 12,281± 0,81^b * Total cholesterol (mg/100 g) 59,17± 10,65 53,80± 11,02 55,80± 10,01 63,00± 5,38 -

AI 1,02± 0,34 0,83± 0,06 0,71± 0,04 0,61± 0,09 -

TI 1,08± 0,21 0,99± 0,04 0,90± 0,03 0,87± 0,08 -

Table: Sums and ratio based on fatty acids of Bafra sheep breed (Yakan and Ünal, 2010)

SFA saturated fatty acids, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids, TUFA total unsaturated fatty acids, DFA

desirable fatty acids (C18:0 + TUFA), Nutritive value C18:0 + C18:1/C16:0, n6/n3 C18:2n6 + C18:3n6 + C20:2n6 + C20:4n6/C18:3n3 +

C20:3n3 + C22:6n3, AI atherogenic index, TI thrombogenic index