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Kentucky has millions of acres of grasslands most of which are suitable for forages production, which is a critical resource for profitability and sustainability of small-scale goat production. The last decade has seen tremendous growth in goat production, especially in meat goats. Kentucky State University is uniquely positioned to assist in this area, and has dedicated itself to developing a sustainable meat goat production system for small scale producers through its research and extension activities.

Assistant Assistant professor Dr. Ken Andries heads up research efforts related to the production of meat goats for the College of Agriculture, Food Science, and Sustainable Systems with the help of co-investigator Frederick Bebe. In recent years, goat research at Kentucky State University has focused on forage based production and breed selection.

Currently, Dr. Andries and his team are looking at the estimation of genetic parameters of birth to weaning traits in meat goats involving collection and analysis of data for correlation and heritability estimates, and the analysis of weaning and post-weaning fecal samples to determine breed and sex differences in parasite resistance. Their research also analyzes the effectiveness of grazing management practices (e.g. rotational grazing/animal and soil health) to reduce parasite exposure.

Research looks at alternative forages and breed comparisons as well. Current results show that the Spanish goat is a hardier breed of goat than the Boer breed, but they are slower growing resulting in more kids surviving to weaning but at lighter weights. The Savanna breed appears to be between the Boer and Spanish for survival but has good growth and muscle traits similar to the Boer. This research indicates that use of the Savanna genetics should be able to help improve survival traits and maintain growth and muscle that is desired for market.

Dr. Ken Andries, Assistant Professor

Goat research at KSU focuses on forage-based production and breed selection

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