Bioltechnologic Tools Goat as a Model to Evovle Embryo and Nuclear Trasfer Techniques

.Introduction  Past century saw many techniques like micro-surgery of embryos, embryo co-culture, in vitro fertilization and production of monozygotic twins, chimeras besides cryo preservation and vetrification techniques for preserving goat embryos. The recent micro injection techniques made possible cloning and DNA transfer and production of animal clones like modern day “Dolley”. Various reproductive and genetic [...]

Goat Girl, or, The Milking Life [Casaubon's Book]

Goat Girl, or, The Milking Life [Casaubon's Book] (Our new buckling, Cadfael, bred by our friends Jamey and Carol at Weathertop Farm (who are a great place to start if you are looking for little goats.) We arrived at their place recently about three minutes after he was born! Note: This is a repeat from [...]

Did You Know Your Cashmere Sweater Came From The Belly Of A Goat?

You know that favorite cashmere sweater you have?  It feels so soft and buttery against your skin when you wear it doesn’t it?  You know if you take care of it the sweater will last forever.  And it is so warm!  All in all it’s a fantastic garment isn’t it? And it should be because [...]

Boer Goat

Initially the Boer goats were originated in the year 1900s for meat production in South Africa. The name Boer, a dutch word means ‘farmer’. It was breed from the indigeneous goats of the Namaqua Bushmen and the Bantu tribes. The growth rate of Boer goats has been rapidly increasing due to its quality and it [...]

Cashmere Sweaters – Why Goat Hair Is So Expensive

You’ve got two of them.  Maybe more.  They are your favorites.  Of course I’m talking about your cashmere sweaters.  Have you ever worn or owned anything that is so soft and so warm.  You know you always stand out in a crowd one you have one of them on.  They scream soft buttery luxury [...]

Goat cheese

Goat cheese BELGRADE — The medallions of breaded artisan chevre arrive crisp in a golden salty crust, with an oozy, tangy filling and a side of tomato jam. Read more on The Montana Standard