Akademik Veri Yönetim Sistemi
International Balkan Agricuture Congress, Çanakkale, Türkiye, 16 - 19 Ekim 2024, Çanakkale, Türkiye, 16 - 19 Ekim 2024, ss.256, (Özet Bildiri)
While goat breeding is done for home consumption and as a source of income for low-income segments around the world, in developed countries, products produced from goats are consumed as “niche products”. Previous studies have determined that the goat breed raised in our country causes changes in the breeding and environment in which the goat lives. For example, hair goats maintain lower quality conditions compared to other goat breeds. While consumer demands and legal regulations determine the status of the food product in the market, it is observed that these regulations do not apply to the environment of the animals from which the product is obtained. Today, it is observed that expectations from the food industry go beyond quality production and also relate to the environment in which the animals whose products are consumed live. In short, today, when consumers are more conscious, there is a need for evaluations in terms of animal welfare and business quality. In Çanakkale, which is the breeding center for Turkish Saanen Goats in our country, the enterprises where this breed is bred most intensively are the Ezine and Bayramiç districts. In this study, information obtained from visits to different enterprises dealing with goat breeding and at different lactation stages in Ezine and Bayramiç districts was used. In this context, a business quality score was created by evaluating shelter conditions, general condition of animals, feeding conditions, animal welfare, health protection practices, and milking and milk hygiene. Farms with a score below 72 points are classified as “Low”, those between 72-82 are classified as “Medium”, and farms with a score above 82 points are classified as “High” quality. Evaluations and milk sampling were made in the “Early”, “Middle”, and “Advanced” stages of lactation. As a result, milk fat (P<0.0001), total dry matter content in milk (P<0.0001), fat content in kefir obtained from milk (P=0.0004), total dry matter content in kefir (P=0.0007), and kefir pH (P=0.0191) were found to be statistically significant. In general, it has been observed that farms with higher values have higher farm quality scores. This means that the number of animals in the group called “low” quality is lower. In future studies, it is recommended to investigate the effects of the scores obtained as a result of more comprehensive research in more farms until the final product. Keywords: Intensive farm quality, milk fat, kefir fat, dry matter content, ph in kefir