INCLUSION OF PEAS AS PROTEIN SOURCES IN THE DIET OF DAIRY GOATS IN ORGANIC BREEDING
Zvonko Antunovic, Josip Novoselec, Zeljka Klir, Mislav Didara
Faculty of Agriculture in Osijek, Department of Animal Science, P. Svacica 1 d, 31000 Osijek, Croatia
zantunovic@pfos.hr
The aim of this paper is to explore the possibility of inclusion grain of peas (Pisum sativum spp sativum) in the rations of lactating dairy goats in organic breeding. The research was conducted with 14 goats, French Alpine breed. Goats were in the third lactation, average age 4 years and with regard to feeding divided into two groups. The control group of goats (C) was fed with a mixture of concentrated feed (800g/day) and alfalfa hay ad libitum, while in the experimental group (E) peas (15% in the mixture) was included in exchange for corn. Weighing and taking the body measurements as well as control milking and sampling of goats milk were conducted at the beginning and end of the research (from 70 to 100 lactation days). In goat milk content of fat, proteins, lactose, dry matter and urea as well as the number of somatic cells and microorganisms were determined. Inclusion of peas in the food of the E group of goats led to a positive impact on the indices of physical development and exterior characteristics as well as achieved greater body mass and smaller losses in the body weight during lactation, but differences between groups were not significant. In the E group compared to the C group of goats higher amount of milk was found but without significant difference, while milk urea concentration was significantly higher, which was to be expected due to better feed rations. With regard to the achieved better production effects in goats fed with the addition of peas (15% in food), we suggest inclusion as a protein source in food of goats in lactation from organic breeding.
Keywords: peas; goats; organic breeding; production
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