Table 2 Characteristics of goat rearing in the different study areas
From: Characterization and typology of goat production systems in Algeria based on producers survey
Variables | Â | N | % |
|---|---|---|---|
Profile of the farm | Private | 134 | 95.04 |
| Â | Cooperative | 5 | 3.55 |
| Â | State | 2 | 1.42 |
Goat herd size | Reduced (< 100 head) | 135 | 95.74 |
Medium (100–300) | 5 | 3.55 | |
Important (300–1000) | 1 | 0.71 | |
Breeding method | Semi-sedentary | 45 | 31.91 |
Sedentary | 71 | 50.35 | |
Transhumant | 25 | 17.73 | |
Livestock component | goat | 10 | 7.09 |
Sheep and goat | 111 | 78.72 | |
Goat and Cattle | 10 | 7.09 | |
Sheep, goat and cattle | 20 | 14.18 | |
Gender Type | Male | 20 | 14.18 |
Female | 121 | 85.82 | |
The goat house | Classic goat's cheese (Z'riba) | 75 | 53.19 |
Covered goat's milk products | 30 | 21.28 | |
Semi-open goat house | 36 | 25.53 | |
Separation into batches | Yes | 35 | 24.82 |
No | 106 | 75.18 | |
Hygiene of the premises | Good | 10 | 7.09 |
Intermediary | 50 | 35.46 | |
Dirty | 81 | 57.45 | |
Importance of the goat for the breeder | Main | 26 | 18.44 |
Secondary | 30 | 21.28 | |
Marginale | 85 | 60.28 |