The Murciana-Granadina 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.
It is a breed with a clear black coat ,no white hair is acceptable.
The weight of the males ranges between 50 and 70 Kg and that of the females between 40 and 55 kg.
Head of medium size, triangular with live expression, ears of average size and erectile, the males can present knob.
The aptitude of the breed is clearly dairy, producing a milk with a high cheese yield where the average productions in animals from 2nd parturition onward are 530 liters per normalized lactation (210 days), the fat averages between 5.6- 5.8% and those of protein between 3.6-3.8%.
There are herds where 25% of their animals exceed 715 liters as well as individuals of more than 1000 liters obtaining a maximum of 1294 liters.
The high cheese yield of the breed together with its rusticity and ability to take advantage of agricultural by-products and the agri-food industry, makes it totally competitive with other improved foreign breeds much larger and with more complex food requirements.
Meat production is not the main objective of this breed, although the quality of the meat is nationally recognized, being one of the most valued meats in the markets. Generally the kids are slaughtered between 25-40 days with a weight of 6-8 Kg and a yield to the carcass of 50-55%.
The Murciana-Granadina 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 agroalimentary 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.