Organic way of goat breeding and goat production

Abstract

Today, domestic goats are widespread throughout the world, with the exception of extremely cold areas. They are most represented in countries with extensive agricultural production, but in the last decade their population has also grown in richer countries, where there is a trend of increasing consumption of goat meat and milk. Goat meat is a food rich in proteins, vitamins and minerals, and contains very little fat, especially cholesterol. However, the biggest advantage, apart from the extremely high quality nutritional values, is that this type of meat does not have opposite religious and cultural aspects of consumption. Organic goat production is essentially reduced to returning to the original way of breeding through natural - grazing diet. Today's grazing is essentially different from the previous extensive grazing and is reflected in the fact that this diet is now approached from the modern aspect of sustainable agricultural production, which includes all elements of preservation and improvement of grazing areas, their cultivation, floristic composition and above all, avoiding chemical contaminants that would endanger the quality of the obtained green mass and thus the residual effect in the meat and milk of goats. Having in mind the pronounced trend of increasing the production and consumption of goat meat in the world and in Serbia, the aim of this paper is to show the impact of grazing as an organic way of obtaining the quality of goat meat.