The Murcia-Granada goat is a native breed originated in the southeast of Spain (Murcia, Almería, Granada and Alicante). Some years ago it was introduced to Argentina, Brazil, Mexico and Venezuela. Animal have also been exported to North Africa. In Spain it has been selected for rusticity, high performance and for its excellent milk production.

Characteristics:
The Murcia-Granada has a small-medium size with a live weight near 30-50 kg for females and 50-60 kg for males. It has a uniform black to brown color skin and hair. Females have short and thin hair but longer and stronger in males. Males have usually pronounced beard and are horned. The ears are of medium size and erect. The tail is short and erect. The udders are large, well-shaped and with well-placed teats. The extremities are thin but solid and of medium size.

Two variety are found: “Veguesi” from irrigated and flat land, and “Montana” from mountains areas. Veguesi goat is better milk producer than Montana and is larger, coloration is similar on both varieties.
The Murcia-Granada is well adapted to the hot and dry conditions of the semiarid areas of southeastern Spain. It is the most productive domestic animal in this climate because of its ability to maintain a high milk production under less than ideal conditions. The Murcia-Granada flocks graze adverse terrain and feed on the by-products of the agro alimentary industry with a very good transformation index. This breed produces near 500 kg of milk in 280 days of lactation, with a composition of fat (5.3%) and protein (3.4%) better than other breeds in Mediterranean areas. Most of milk production in Spain is used for cheese production.
At the moment, the number of Murcia-Granada in southeast of Spain is about 400,000 animals, which 150,000 are in the region of Murcia.
Breed Organization:
The responsibility for maintenance, promotion, standardization and official testing of Murcia-Granada goat belong to the “Asociación Española de Criadores de Cabras de Raza Murciano-Granadina” –ACRIMUR- (Spanish Association of Murcia-Granada Breeders).

Origin and location
The Alpine breed is reared in all the areas of France where goats are usually to be found. It is particularly widespread in the middle valley of the Loire and its tributaries, in the valleys of the Saône and the Rhône and in the Poitou-Charentes region. In Savoy, the birthplace of the breed, there is still considerable activity in the breed. The Alpine is today the most widely used breed in France with 55% of the females in the Milk Recording.

Aptitudes and uses

The Alpine goat is medium sized and produces large quantities of milk. It is hardy and adapts perfectly to indoor systems, or to being at pasture or in mountain conditions.
Its coat is short, and the fawn-colored animal is the most widespread. Strains with many colors can also be found.
The chest is deep, the pelvis wide and straight. The limbs are strong and the lean joints give good legs. The udder is voluminous, well attached at the front and at the rear, and retracts well after milking. The teats, which stand out from the udder, are directed forwards and are approximately parallel.

Performances

Since the 1970s, the French Alpine goat have been selected within the framework of a collective scheme for the improvement of milking qualities. With a recorded foundation stock of more than 165,000 goats, of which 40,000 are artificially inseminated, the French Alpine has performances which are vastly superior to similar varieties used in other countries of the world.

The Limousin is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd book was established in France in 1886. With the mechanization of agriculture in the twentieth century, numbers declined. In the 1960s, there were still more than 250,000 heads.
Calves born at birth are underweight, which in turn reduces childbirth problems. The high ratio of meat to bone and low fat causes outstanding performance of the limousine carcass. The ratio of meat to waste such as bone and fat in these cows is excellent. In some carcasses 80% yield has been observed.

The Brown Swiss or American Brown Swiss is an American breed of dairy cattle. It derives from the traditional triple-purpose Braunvieh of the Alpine region of Europe, but has diverged substantially from it. Milk yield was measured in 2013 at 10231 kg per year; the milk has about 4% butterfat and 3.5% protein and is suitable for making cheese.

 In the twentieth century the Brown Swiss became a world breed, with a global population estimated in 1990 at seven million head. It has been much used for cross-breeding and has influenced a number of modern breeds.