How to: clinical examination of the goat

The population of goats in the UK had risen steadily in recent years, and there is a high chance that a vet in general practice will have something to do with these fascinating and characterful farmed species. The UK goat sector is one of the most diverse within the agricultural setting, being comprised of three main commercial elements: dairy, meat and fibre; with the remainder falling into the varied categories of pedigree and/or show stock, public attraction stock, small holder stock and those kept exclusively as pets. The general vet practitioner has to be aware of the varied circumstances, management practices and surroundings in which these animals are kept.

Goats have evolved as browsers rather than grazers, unlike our other common domesticated ruminants, and given free choice they would preferentially range over large areas to consume their pick of many different plant species to ensure a satisfactory vitamin, mineral and protein intake (Matthews, 2009). Goats will refuse to eat plants that have been contaminated with the scent of their own species, urine or faeces, and in this way greatly reduce parasite ingestion. This, coupled with their browsing inclination, and their ‘heads up’ approach to feeding, avoids the bulk of pasture-based parasites, which tend not to climb above 15 cm. However, this means that goats have not evolved the ability to develop an acquired immunity to gastrointestinal parasites (Matthews, 2009). In intensive systems, goats remain ‘fussy’ eaters and can distinguish between bitter, salt, sweet and sour tastes and will refuse seemingly similar batches of feed because of slight variations in flavour. Goats do have a higher tolerance for bitter tasting feeds, probably the result of their browsing ability and foraging of bark, leaves and woody shrubs (Matthews, 2009).