Monday, June 4, 2012

The Kinder Goat

 Kinder goats originated in the United States in the state of Washington, in the mid 1980's. They are a cross between a registered Nubian and a registered Pygmy. 

The first offspring from this cross are first generation kinders. The offspring from first generation kinders are second generation. They continue increasing one generation more than the lowest generation parent until fifth generation kinders, they become registered kinders.

Kinders are a small size goat with does reaching a maximum height of 26" and bucks a maximum of 28". They are feed efficient and able to thrive on much less feed than many breeds. Kinders are aseasonal breeders and can be bred as early as 8 months of age if they are at least 60 pounds. Kinders are a dual purpose breed used for both a dairy animal and meat. 

With their gentle disposition and small size, they are easy for both adults and children to train and handle and make wonderful companians.

 Nutrient Composition of Goat Meat

Goat meat has been established as a lean meat with favorable nutritional qualities, and it's an ideal choice for the health-conscious consumer. Table 1 compares the nutrient values of prepared goat meat, chicken, and other red meats consumed in the United States.

 Table 1. Nutrient Composition of Goat and Other Types of Meat1, 2

 Nutrient  Goat  Chicken  Beef  Pork Lamb 
 Calories 143  165 193 206 192
 Fat (g) 3.03  3.57 9.73 8.14 9.26
 Saturated Fat (g) 0.93 1.01 3.527 2.87 3.59
 Protein (g) 27.1 31.02 26.34 30.94 25.46
 Cholesterol (mg) 75  85 83 96 86
[1] Per 3 oz. of cooked meat
[2] USDA Nutrient Database for Standard Reference, Release 22 (2009)

As shown in table 1, goat meat is lower in calories, total fat, saturated fat, and cholesterol than traditional meats. Less saturated fat and less cholesterol mean healthier red meat for the health-conscious consumer. Additionally, goat meat has higher levels of iron (3.7 mg) when compared to a similar serving size of beef (1.7 mg), pork (1.1 mg), lamb (1.42.2 mg), and chicken (1.0 mg).

Comparatively, goat meat also contains higher potassium content with lower sodium levels. Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb.
Goat meat offers more nutritional value, greater health benefits, and is an ideal choice to be considered as "the other red meat."

As the health benefits of goat becomes more widely known among the general population, the demand for alternative low-fat red meat should also continue to increase.

Proteins and lipids are the two most significant categories in terms of providing important health benefits related to goat milk nutrition.

For protein, the following factors are considered significant:
  • higher levels of the essential amino acids
  • higher nutritional value due to the structural differences of proteins in goat milk versus cow's milk
  • potential for less allergenic reactions
  • much lower levels, and potential lack of, the alpha-s1-casein protein, promoting digestibility and less allergenic reaction
  • absence of the protein agglutinin, which causes fat globules to stick together
For lipids, the benefits are primarily derived from:
  • smaller fat globule size, promoting digestibility
  • fat globules remain homogenized, due to lack of agglutinin
  • significant proportion of medium chain triglycerides (MCT), which are recognized as highly beneficial to a range of health issues
Regardingvitamins, goat milk is considered a better source than cow's milk for vitamin A, niacin and B6. Commercial goat milk ingredients typically contain added vitamin D, just as cow's milk does.
The minerals in the composition of goat milk are seen as significant in the areas of calcium, phosphorus, potassium, magnesium, manganese and selenium. Levels of other minerals are comparable to those in cow's milk. Minerals in goat milk seem to have better bioavailability, however.

Source:  Harmony Hill Fiber Farm