Goat

"Billy goat" redirects here. For the Lance Corporal in the Royal Welsh, see William Windsor (goat). For the urban legend, see Curse of the Billy Goat.
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This article is about the domesticated species. For other species, see Capra (genus). For other uses, see Goat (disambiguation).
Domestic Goat
Conservation status
Domesticated


The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the Bovidae family and is closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of goat.[1]

Goats are one of the oldest domesticated species. Goats have been used for their milk, meat, hair, and skins over much of the world.[2] In the twentieth century they also gained in popularity as pets.[3]

Female goats are referred to as does or nannies, intact males as bucks or billies; their offspring are kids. Note that many goat breeders prefer the terms "buck" and "doe" to "billy" and "nanny". Castrated males are wethers. Goat meat from younger animals is called kid or cabrito, and from older animals is sometimes called chevon, or in some areas “mutton”. A goat is useful to humans either living or dead, first as a renewable provider of milk and fiber, and then as meat and hide. Some charities provide goats to impoverished people in poor countries, because goats are easier and cheaper to manage than cattle, and have multiple uses. In addition, goats are used for driving and packing purposes.

For instance, the intestine is used to make "catgut", which is still in use as a material for internal human surgical sutures and strings for musical instruments. The horn of the goat, which signifies wellbeing (Cornucopia), is also used to make spoons.[20]


The taste of goat kid meat is similar to that of spring lamb meat;[21] in fact, in the English-speaking islands of the Caribbean, and in some parts of Asia, particularly Pakistan and India, the word “mutton” is used to describe both goat and lamb meat. However, some compare the taste of goat meat to veal or venison, depending on the age and condition of the goat. Its flavor is said to be primarily linked to the presence of 4-methyloctanoic and 4-methylnonanoic acid.[22] It can be prepared in a variety of ways including stewed, baked, grilled, barbecued, minced, canned, fried, curried, or made into sausage. Due to its low fat content, the meat can toughen at high temperatures without additional moisture. One of the most popular goats grown for meat is the South African Boer, introduced into the United States in the early 1990s. The New Zealand Kiko is also considered a meat breed, as is the myotonic or "fainting goat", a breed originating in Tennessee.
Milk, butter and cheese


Goats produce approximately 2% of the world's total annual milk supply.[23] Some goats are bred specifically for milk. If the strong-smelling buck is not separated from the does, his scent will affect the milk.

Doe milk naturally has small, well-emulsified fat globules, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow milk; therefore, it does not need to be homogenized. Indeed, if the milk is going to be used to make cheese it is recommended that it is not homogenized as this changes the structure of the milk impacting the culture's ability to coagulate the milk and the final quality and yield of cheese.[24]

Dairy goats in their prime, which is generally around the third or fourth lactation cycle, average 6 to 8 pounds (2.7 to 3.6 kg) of milk production daily (roughly 3 to 4 US quarts (2.7 to 3.6 liters)) during a ten-month lactation, producing more just after freshening and gradually dropping in production toward the end of their lactation. The milk generally averages 3.5 percent butterfat. A doe may be expected to reach her heaviest production during her third or fourth lactation.[25]

Doe milk is commonly processed into cheese, butter, ice cream, yoghurt, cajeta and other products. Goat cheese is known as chèvre in France, after the French word for "goat". Some varieties include Rocamadour and Montrachet.[26] Goat butter is white because goats produce milk with the yellow beta-carotene converted to a colorless form of vitamin A.
-Wikipedia