Affiliation:
1. Dicle Üniversitesi Ziraat Fakültesi Zootkni Bölümü
2. VAN YUZUNCU YIL UNIVERSITY, FACULTY OF AGRICULTURE
Abstract
This study aimed to investigate the survival rate and growth performance of the kids of Damascus x Kilis goat F1 bred under intensive conditions. 37 male and 33 female kids of 54 dams (Damascus x Kilis F1 goats) in an enterprise of intensive dairy goat breeding in the Bismil district of Diyarbakır province were used in the study. The birth weight of kids and their monthly weights up to 7 months of age were determined. In the study analyzing the growth and development characteristics of kids of Damascus x Kilis F1 goats up to 210 days of age, it was determined that their mean live weights on the 0th (birth), 30th, 60th, 90th, 120th, 150th, 180th, and 210th days were 3.96±0.124, 7.47±0.306, 10.99±0.506, 13.71±0.592, 15.54±0.643, 24.08±1.019, 22.22±1.033, and 27.51±1.168 kg for males, respectively; whereas, the mean live weights of females were 3.40±0.128, 6.46±0.312, 9.61±0.490, 12.29±0.584, 15.79±0.772, 22.40±0.856, 22.60±0.809, and 24.11±0.937 kg, respectively. Given the type of birth, the mean live weights were found to be 4.12±0.124, 7.42±0.338, 11.29±0.549, 13.89±0.691, 16.51±0.764, 24.08±1.132, 24. 31±1.146 and 26.92±1.269 kg in singleton kids, and 3.28±0.103, 6.58±0.289, 9.42±0.418, 12.20±0.459, 14.83±0.608, 22.51±0.745, 22.74±0.753, and 24.90±0.915 kg in twins, respectively. Also, in the study the effect of sex and birth type on various period weights was analyzed and it was found that birth type had a significant effect (P<0.005) on birth weight, and live weights on the 60th and 90th days, while the effect of sex was insignificant. When the survival capacity of the kids was analyzed, the kids were observed to die at the time of birth, but there was no death in the later periods and the survival capacity was found to be 100% from birth until the 210th day.
Funder
Dicle Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü
Publisher
International Journal of Agriculture Environment and Food Sciences
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