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CATTLE, in the narrow sense - farm animals, artiodactyl mammals belonging to the species Bos taurus(lat. bos - cow or ox; taurus - bull) of the bovid family (Bovidae). In a broader sense, all other representatives of the genus are also considered cattle. bos, i.e. banteng ( B. javanicus), the domesticated form of which is called bali, gaura ( B. gaurus) and its domesticated form gayala, kouprey ( B. sauveli) and yak ( B. grunniens). It should be noted that some experts include in this genus the American bison, European bison and Asian buffalo, while others consider cattle in the narrow sense of the word as two independent species - humpless B. taurus and hunchbacked B. indicus, or zebu. The extinct wild ancestor of cattle is often considered a separate species - tour, or primitive bull ( B. primigenius).
Cattle ( B. taurus) is characterized by a large, dense physique. The horns, present in both sexes and never shed, are usually set far apart on the skull and grow mostly laterally. There are also individuals and breeds with hereditary polled (hornless). Immature animals have 20 milk teeth, adults (by about 34 months) have 32 permanent teeth. There are no upper incisors and canines: instead, the edge of the jaw is covered with fibrous connective tissue and a layer of hard keratinized epithelium. When feeding, the animal grabs the grass with its lips and tongue and tears it off by jerking its head, or bites with the help of the lower front teeth and the hard upper gum, or uses both of these mechanisms at once. The absence of the upper front incisors does not allow cutting the grass to the level of the soil. At the end of the tail, used partly to ward off flies and other insects, is a tassel of long hairs.
Cattle are ruminants with a four-chambered stomach. Freshly swallowed food is only lightly chewed, swallowed and enters the first section of the stomach, called the scar. After some time, the food bolus, together with the material from the second gastric chamber - the mesh - burps into the oral cavity in the form of the so-called. chewing gum and this time is chewed more thoroughly. The process of swallowing, belching and chewing the same portion of food can be repeated several times, the number of which depends on the quality of the latter. This mechanism is necessary for the efficient breakdown of plant food by microorganisms inhabiting the rumen. Its microbial digestion (fermentation) is required for the assimilation of the main part of plant food, in particular cellulose, which is not affected by the digestive juices of the animal itself. Sufficiently fermented gum enters the following gastric chambers and intestines for further digestion and absorption. Cm. COMPARATIVE ANATOMY.
The body length of animals, excluding the tail, is usually 1.8–3.2 m with a height at the withers of 1.0–1.6 m and a weight of 450–1000 kg. Bulls, as a rule, are larger than cows, and champions are known with a height of 1.8 m and a weight of 1350 kg, while adult females of the smallest breeds are only 85 cm high and weigh 90 kg.
Puberty usually occurs at 9-12 months: this age depends on the breed and the physical condition of the animal, but such young individuals are usually not allowed to mate. There is no special breeding season for cattle, and mating can take place all year round. Pregnancy (pregnancy) lasts about nine months (277–280 days) and ends with calving, i.e. the birth of usually one calf, less often - twins. The mother feeds the young for up to nine months (for meat breeds, as a rule, up to six to eight months), but it can be taken away from her at about three months of age, when he begins to eat grass. Sexually mature heifers do not give milk: first they must mate and give birth to a calf. After calving, lactation lasts approximately 11 months, provided that suckling milk is fed or milked regularly. After the cessation of lactation and the onset of the so-called. after the dry period, the cow must be fed again (usually after a two-month rest): milk will appear with the next calving. Most calves and almost all bulls in dairy breeds are slaughtered for meat. Although individual specimens can live up to 20 years or more, the ability to reproduce normally lasts only about 12 years.
Cows are called polyestrus females because they have several estrous (sexual) cycles during the year; each of them lasts an average of 21 days, although this period is rather unstable. During the cycle, a series of successive changes at the cellular and hormonal levels occur in the genitals of the cow in preparation for the fertilization of the egg and pregnancy. The period of sexual receptivity (i.e., the positive reaction of the female to the male), called estrus, or hunting, occurs towards the end of the cycle and lasts an average of 18 hours, although its duration varies greatly. Ovulation, i.e. the release of an egg ready for fertilization from the ovary usually occurs approximately 10 hours after the end of the hunt.
A sexually mature male is called a bull, a sexually mature female is called a cow, immature individuals are called calves. An immature male is called a bull, and a young female is called a heifer until the first fertilization, after which she is considered a heifer until calving (during the gestational period). Bulls-castrati who have reached adulthood, i.e. from about two years of age, they are called oxen. Castration of males is carried out to reduce their aggressiveness in the herd or when used as pack and draft animals. In the case of the birth of opposite-sex twins, the female almost always becomes sterile, since the male hormones secreted by the second fetus suppress the normal development of the female genital organs. Such females, outwardly resembling gobies, are called freemartins.
History of domestication.
Numerous fossil remains of aurochs, the wild ancestors of cattle, have been found in Western Asia, North Africa and Europe. These animals were not found on other continents. European tours, the oldest remains of which are about 300,000 years old, reached 1.8–2.1 m at the withers, i.e. were significantly larger than domestic cattle, and were distinguished by long, often massive horns. The animals used for bullfighting (Camargue cattle, Spanish fighting bulls) are somewhat similar to them: these breeds are considered primitive, not modified by selection specifically for draft work or the production of milk and meat. Probably the first domestication of aurochs occurred in Southwest Asia no later than 8500 years ago. Wild aurochs lasted longer in Europe than in Asia and Africa: the last female belonging to this species lived under protection in the Jaktorów Forest near Warsaw and died in 1627.
Man hunted the tour in the same way as other wild animals. Domestication (domestication) occurred gradually as the need for a reliable source of food near the sites arose. For many centuries, man has used both domestic and wild aurochs, but the value of the first has constantly increased, and the second has fallen. Cattle played an important role in the development of the civilization of the Old World: these animals not only served as working, beef and dairy cattle, but were also revered by some peoples as sacred. Usually, regardless of their immediate use, they symbolized wealth and prosperity. Cattle were the universal medium of exchange and are still used for this purpose by some tribes.
Wild and early domesticated tours were used only for meat, but with the growing dependence of people on agriculture, they began to be used mainly as a labor force: for many centuries, oxen served as the main draft animals and in many countries remain so to this day.
In the early stages of domestication, all cattle were long-horned: this form of cattle spread from Southwest Asia and the Balkan Peninsula to Africa (ca. 7,000 years ago) and Central Europe (ca. 5,000 years ago). The first short-horned cattle are almost as old, with bones that are 7,000 years old. The small, short-horned animals of Western Europe became known as Celtic or Iberian cattle: they spread to North and West Africa and the rest of the European continent. Most modern European and American dairy and meat-and-milk breeds are descendants of this particular Celtic cattle.
Humpbacked cattle are divided into zebu (a hump on the front of the back, i.e. in the region of the thoracic vertebrae) and sanga (the hump is moved forward - into the cervicothoracic region). The hump has evolved as an adaptation to environmental conditions (it is considered an adaptation to a very hot climate, when it is better that fat deposits with heat-insulating properties are not distributed throughout the body, but are concentrated in a small area) and under the influence of targeted selection. Apparently, humpback cattle are not inferior in antiquity to European short-horned ones, but their remains can be traced only over the past 4500 years. It appeared either in Southwest Asia or in India, and by about 1500 BC. penetrated into Mesopotamia (northern Iraq, southwest Iran), Southeast Asia and Africa.
Creation of breeds.
Probably the first attempts at thoughtful selection were made in ancient Rome. A few centuries later, Great Britain, the Netherlands, France and Switzerland became the centers of cattle improvement. Especially great work in this direction was carried out in the British and Channel Islands. R. Bakewell in England was the first to demonstrate that the traits of cattle (and sheep) can be effectively changed in the desired direction by crossing, inbreeding and selection. His work, which began in 1760, aroused great interest, and the methods he proposed are still widely used by breeders.
On the basis of local herds, livestock breeders began to create cattle with certain characteristics. This is how breeds appeared, i.e. genetically resistant varieties resulting from artificial selection.
Cattle perform three main economic tasks - they provide meat, milk and serve as draft power. According to available estimates, it now accounts for approx. 50% of the world's meat and approximately 95% of milk; as a labor force, cattle have lost their importance in industrialized countries, but retains it in the underdeveloped regions of Asia and Africa.
Cattle are able to adapt to almost any climate and landscape. The humpless type prevails in the Northern Hemisphere, especially in the temperate zone, as well as in many areas of South America, in East and South Africa and Australia. Humpback zebu cattle dominate the tropics and subtropics. In the same place, hybrids between humpbacked and humpless types of cattle have proven themselves well in terms of adaptability and productivity. The Sanga type, probably the result of such ancient crosses, is found almost exclusively in Africa, especially in the south and east of the continent, although some breeds of this type, such as the Afrikaner, have been introduced to other regions. Already at the dawn of scientific breeding of cattle in the 18th and 19th centuries. one of her most striking achievements has been in the creation of new breeds by crossing traditional British breeds with tropical zebu. During the colonial era, British cattle were brought to overseas countries, where they were expected to be no less productive than at home. In many cases, these hopes were justified. For example, Jersey cows, the second largest dairy cattle in the world after the Holstein-Friesian, easily adapted to subtropical and even tropical climates; well established away from England and the Hereford breed of meat direction. However, in the 20th century admixture of zebu blood to temperate cattle continued at a rapid pace, which led to the creation of many new breeds, especially in the southern United States, in Australia and South America. In the latter region, crossbreeds of zebu with Kriol cattle are widespread - unusually hardy descendants of Portuguese and Spanish cattle brought to the subcontinent by the first European settlers. To create new beef breeds, Brahman humpback cattle were crossed with such well-known humpless breeds as Charolais, Shorthorn, Hereford, Limousin, Aberdeen Angus and others. and humpless ones such as the Brown Swiss, Jersey, Friesian, Shorthorn, Hereford, etc.
main breeding areas.
Cattle are bred wherever agriculture is practiced. Its total number in the world is approximately 1.3 billion heads, of which 193 million in India, 153 million in Brazil and 100 million in the USA. In New Zealand, this figure is more than twice the population of the country, in Ireland and Argentina - almost twice , and in Costa Rica, Bolivia and Mongolia is approximately equal to the population. Feral cattle, usually in the form of very small herds, are found in France, Spain, the USA, Canada, the Dominican Republic, Colombia, Australia and some other countries.
As a rule, beef breeds, which are kept in larger herds and require less care than dairy cattle, dominate in regions where vast areas are occupied by pastures, relatively few laborers, and soil and climatic conditions do not favor more intensive agriculture. The United States is the world's leading beef producer and at the same time its main consumer: about a quarter of all its world production is used here. India, despite its huge cattle population, produces relatively little beef due to religious prohibitions and cultural traditions; here cattle mainly give milk and are used as labor power.
Latin America.
Central and South America and the West Indies provide about a quarter of the world's beef production. The local breed here is the Kriol breed (close to the now rare Texas Longhorn), leading from Spanish and Portuguese cattle. These animals, brought here by Europeans, quickly adapted to new conditions and, almost without competition, formed huge herds that eventually spread to the south of the United States. The introduction of British beef breeds has had a major impact on local livestock production, especially in Argentina and Uruguay, where their breeding has laid the foundation for a strong export-oriented meat industry. In the 19th century Criollo cattle gradually dissolved among these temperate breeds, and in the 20th century. began to actively interbreed with zebu imported from India, so that there are quite a few purebred Kriol animals left. Dairy cattle play an important role in Cuba, Puerto Rico, Jamaica, the coastal plains of Peru, southern Brazil, and locally in Costa Rica, Argentina and Chile. In Jamaica, even a successful tropical dairy breed was created, called the Jamaica Hope.
Australia and New Zealand.
In Australia, dairy farms are concentrated in areas with high rainfall, but the dairy herd here has been greatly reduced in the second half of this century. Milk production is one of the most important areas of the New Zealand economy, especially on the North Island, where the Friesian and Jersey breeds predominate. In this country, the Taurindicus breed was created, combining the resistance to heat of Sahiwal zebu and the high productivity of Friesian cows. Friesian-Sahiwal cattle and meat and dairy zebu have been bred in Australia.
Australia is much better known as a producer of beef than milk and is one of the world's leading exporters of it. Traditionally meat was given here by the old British breeds, however, as in other regions, large but lean cattle bred in continental Europe, such as Charolais, are increasingly competing with them. In the northern part of Australia, experiments are actively being carried out on crossing humpless breeds with zebu-shaped ones, in particular the American Brahman, Pakistani zebu and South African sanga (Afrikaner).
Africa.
The main commercial cattle breeding is concentrated in the south and east of this continent, where traditional British breeds form the basis of the livestock. However, there is now a bolder use of the characteristics of well-adapted local cattle, such as the Ndama breed and other humpless short-horned animals of West Africa, one of the advantages of which is an increased resistance to nagana, a severe disease of cattle that resembles human sleeping sickness and is also spread by tsetse flies. South Africa gave breeds of machon and nguni - meat and meat and dairy, respectively; several new breeds have also been created here, including the highly productive Bonsmar cattle, based on the Sangi Afrikaner, which forms the basis of local beef cattle breeding. Boran beef cattle originating in East Africa are bred mainly in Kenya, where highly productive Sahiwal zebu from Pakistan are now increasingly crossed with British dairy breeds. Indian zebu also play a significant role in the economy of Africa, which has long been famous for the variety of local cattle, many of which are distinguished by bizarre appearance, in particular huge horns and skins of unusual color and pattern. The imposing horns of the Ankole breed (called Watusi in the USA), bred mainly in the lake region of East Africa, in the 20s of the 20th century. provided them with a worthy place in European zoos.
Asia.
There are over 500 million cattle in Asia, plus some 145 million Indian buffaloes, several million yaks, and quite a few domesticated gaurs and bantengs. In the north of the continent, cattle are predominantly humpless, with the European type predominating in the west, and the Asian type in the east, i.e. in Siberia, Mongolia, western China and Korea. Japanese cattle are also humpless, Asian and European in origin. Humpback cattle dominate Southeast Asia and the Indian subcontinent. Several very good zebu breeds have been developed in India and Pakistan and are used for crossbreeding with humpless cattle in the southern United States, Latin America and Australia. In Southeast Asia, domesticated gaurs (their local names are gayal, mithun and dulong) and bantengs (Balinese cattle) are found. The latter are of significant economic importance in places. Cattle play a smaller role in the Middle East, where zebu are gradually being replaced by humpless animals in the direction of the north and west. Traditionally, Asian cattle, with the exception of the Indo-Pakistani dairy breeds, were used mainly as pack and draft cattle, although China and Japan created their own meat breeds.
Europe.
In Western Europe, the main producers (and consumers) of beef are Germany and France. Some French breeds, in particular large Charolais and Limousin cattle, traditionally considered draft animals, were actively introduced to other countries and began to be widely used there for meat. The center of dairy farming in Western Europe is the Benelux countries, which produced the world-famous black and white cows, which in various regions formed the Holstein and Friesian types of cattle, which now make up the bulk of the world's dairy herd. In the British Isles, the dairy herd has recently declined, due in part to increased milk yields per animal; in some places the production and export of beef remains important.
USA.
In the US, the way beef cattle are managed varies according to the available forage and the landscape. There are four main regions of its breeding. The most important of them is the western one, i.e. an area with little rainfall west of the Mississippi River. Here the extensive method prevails: cattle are kept mainly in large herds on natural pastures, using only a small additional feeding in the winter. In more fertile valleys and areas with developed irrigation, grain fattening is also widely used, often in large feedlots (feedlots). The second region is the Central States Corn Belt, where there is a lot of highly productive arable land. Here, a large number of Western cattle are distilled for fattening grain, hay and silage to produce premium beef. Breeding herds of the meat direction and meat and dairy cattle are also kept here. The third region, covering the Appalachians and the Great Lakes region, is famous for forage crops (especially valuable pasture cereals used on the vine and in the form of hay), but the terrain here is rugged, and the growing season is relatively short due to the northern geographic location. This is a zone of intensive, and not extensive, as in the west, animal husbandry, primarily in areas with a high population density. Local herds are usually smaller in size and kept on mixed farms. The fourth region is the Cotton Belt of the Southeastern States, an area where cattle suffered greatly until the 20s of the 20th century. from the boofilus mite, but rapidly increased beef production after World War II. Most of the animals here are fattened on pastures or on extensive feedlots.
MAIN BREEDS OF WORLD IMPORTANCE
Meat breeds.
Modern breeds of this direction are the result of approximately 300 years of breeding work aimed at creating animals that are able to convert feed into high-quality beef and veal with maximum efficiency. Dairy production of beef cows is maintained at a level that ensures only the rearing of young animals, since the physiological processes associated with the formation of milk and meat are completely different. Traditionally, beef cattle of British breeds created in the 18th and 19th centuries were the most common and popular. It was these animals that became the basis of meat production in America and Australia, especially when they began to export (often back to the UK) large quantities of canned, salted, chilled and frozen beef. British breeds also played a significant role in some regions of Asia, in East and South Africa, continental Europe, in the territory of the former USSR and in Japan.
Shorthorn.
This breed was created in the north-east of England, in the counties of Durham and Yorkshire. One of its former names - teeswater - comes from the river Tees flowing in these parts. Shorthorns were formed no later than the 16th century, probably on the basis of local cattle, such as black Celtic, as a result of their crossing with Dutch dairy animals. A studbook for shorthorns was established in 1822 and is the first for cattle. At first, English breeders did not strive for narrow specialization, but then, especially in Scotland, the emphasis was placed on meat productivity, and meat shorthorns appeared, and the line, in which milk quality was improved, gave meat and dairy shorthorns.
The breed first came to America from England in 1783. From 1817 to 1860, a large number of these animals were imported, and shorthorns became the most numerous cattle in the eastern United States. In 1880-1900, Scottish meat shorthorns became especially popular. In the 19th century this breed also spread in Australasia and continental Europe, especially in France, and in the 20th century. meat and meat-and-milk shorthorns have appeared in South America, South Africa, New Zealand and Russia. They were used not only to improve other breeds, but also to create new ones, such as the Belgian Blue, the Bonsmar in South Africa, the Droutmaster and Murray Gray in Australia, the Maine Angevin in France, and the Santa Gertrude in the USA. Modern shorthorns are red, white, red and white, or most often red roan (a combination of red and white hair).
Hereford.
This name was given to the breed in the place of its origin - the English county of Herefordshire on the border with Wales. It began with one of the types of red cattle bred in the 18th century. in some southern and western parts of England. Improvement work was first carried out in the direction of increasing size and muscle strength in order to use animals as draft power and a source of meat; special attention to their milk productivity has never been paid. The English stud book of this breed was established in 1846. Like the Shorthorns, the Herefords have won recognition throughout the world, and their characteristic white head is present in all descendants obtained from crossing with other cattle. The breed has adapted very well to a much hotter climate than in England, and now it is probably the most numerous and widespread beef cattle on the planet. Another 20-30 other breeds were influenced by him, especially in North America and Russia. Herefords have a red body, a white head (especially the front), neck, underparts, legs and tail tuft. The breed is famous primarily for its large size, strength and adaptability to pastures of various types.
Aberdeen Angus.
This originally polled cattle was created in the north-east of Scotland - in the regions of Brechin (Forfarshire) and Buchan (Aberdeen) by crossing two similar lines called Angus-Doddis and Buchan-Hamlis. Selection began before 1800, but the breed was finally formed in the period from 1800 to about 1875. The Scottish stud book for it was started in 1879. Except for the red line created in the USA, the color of typical Aberdeen Angus is solid black (white underbelly is allowed) . The breed is famous for its rapid maturation, good fatness and high carcass quality. These animals were exported in large numbers to mainland Europe, North and South America, Australia, New Zealand, South Africa and Japan. They were used to create many new breeds, in particular, Brangus, Jamaican Black, Murray Gray, Vocalap, Africanhus, Barzon, etc.
Braman.
The American Brahmin, Jamaican Brahmin, and Indo-Brazilian breeds are descended from the Indian Zebu, specifically the Gir, Ongul (Nellur), Kankredt, and Mysore breeds. These animals were first brought to America in the 19th century, and by the 80s of the 20th century. About a million American Brahmins have been recorded so far, which, in turn, have been introduced to many subtropical and tropical regions, including Australia and the Philippines. American Brahmins, crossbred with traditional British humpless cattle, have given rise to many highly productive beef and dairy breeds that are resistant to tropical climates and typical insects. The most important and most developed of them are the Santa Gertrude in the USA and the Droutmaster in Australia, but others are also widely known, by the name of which it is easy to guess their origin: Brangus (Braman + Aberdeen Angus), Brahorn (+ Shorthorn), Braford (+ Hereford) and Charbray (+ Charolais). In Australia, Red Sindhi and Sahiwal zebu from the Indian subcontinent have been experimentally crossed with the Afrikaner Sanga from South Africa, and the American Brahmin and Santa Gertrude from the United States. This trend towards the creation of new heat-tolerant breeds based on Asian humpback zebu and European humpless cattle is one of the most promising trends in the global beef and dairy farming. The Santa Gertrude cattle was created by crossing Brahmins with Shorthorns. Breeding work, which began around 1910, continued especially intensively after 1920, and in 1940 this breed was officially registered by the US government as having about 3/8 Brahman and 5/8 Shorthorn blood (this proportion leads to the virtual disappearance of the hump typical of the zebu). Good dimensions and quality of the carcass are combined with resistance to heat and harmful insects. The cattle of the Santa Gertrude breed are large, strong, red.
Breeds of continental Europe.
In recent years, some large French breeds that produce lean beef have been growing in popularity. These are, as a rule, originally draft animals, originating mainly from the central and southern parts of the country. Internationally, the creamy white Charolais and dark fawn Limousin cattle are best known; less important are the Salers (red), light Aquitaine (yellowish color) and blue Belgian breeds. Some Italian animals are also beginning to gain popularity, especially from the group to which the white Kian breed belongs, probably the tallest in the world. She was crossed in the USA with other breeds, receiving, for example, Kiangus. From the Swiss Alps comes a multi-purpose fawn-white Simmental cattle, also highly valued throughout the world. Large numbers of these animals have been imported into the United States for over a century. In addition, they gave rise to various variegated breeds in Europe, China, Russia and Australia. Alpine Pinzgauers, distinguished by their beautiful red and white color, and yellow cattle from the central and southern parts of Germany have spread far beyond their homeland, while the hairy, long-horned Highland breed from Scotland is popular only among amateurs who agree to put up with the very slow achievement of marketable sizes by these animals. . Some old breeds, such as the ruby-red Devonian (there is also a meat-and-milk Devonian in the USA), which were once found at least as often as Herefords, are now noticeably reducing their livestock in many places. The larger yellow South Devon cattle used to be heavily exported from Britain and enjoyed more success abroad than at home, but the number of these animals is also declining.
Dairy breeds.
Domestic animal milk has been used by humans for at least 6000 years, and during all this time one of the main, if not the main, source of it was cattle.
Holstein-Friesian breed.
These cattle come from the Netherlands, mainly from the provinces of North Holland and Friesland, where the mottled black and white cattle predominate. The names of the breed (Holstein, Friesian, Holstein-Friesian), as well as its appearance and use, depend on the country of breeding. In the USA it was introduced mainly between 1850 and 1886. For many years the European form, commonly called the Friesian here, was regarded as a meat and dairy breed, producing good beef, while in Europe it became the main dairy breed. In North America, a new form arose from the same animals, spreading especially in Canada, where it began to specialize mainly in the production of milk. Recently, these larger, leaner, highly productive animals, called Holsteins, are in many places replacing the traditional Friesian form of meat and dairy. The name "Holstein" itself originated in North America, perhaps because in the 19th century. Dutch cattle often got there from the ports of Schleswig-Holstein in northwestern Germany. Holstein-Friesian animals are easy to recognize by their color. They are variegated black and white (sometimes there are red and white Frisian individuals), and they can be almost white with a few small black spots, and almost black, but with white undersides, lower parts of the legs and tail tassel. Holstein cattle are the largest among the dairy breeds, consuming a very large amount of roughage. Its milk yield is higher, but the fat content of milk is lower than that of other leading dairy breeds. Milk is usually white with small fat globules.
Jersey breed.
These animals are bred on the island of Jersey in the English Channel off the coast of France. Perhaps their ancestors got there from Brittany and Normandy. Already in 1789, local authorities issued a law prohibiting the import of breeding stock, and after that the breed was maintained in a purebred state. Jersey cows have been introduced to many countries and seem to thrive even in the subtropics and tropics. In Their characteristic color is from light red to dark brown, although there are also red, gray and black specimens. The color may be solid or with white markings. In fawn animals, the head, upper body and front of the legs are usually darker, and there is a ring of "flour" coloring around the lips. The tail tuft is black, white, or two-tone. The animals are relatively small, thin-boned, with a characteristic depressed forehead. They do not trample the pasture and traditionally graze tied to a stake in their homeland. Jersey cows are "nervous", but with proper care they become very obedient. They give less milk than other leading breeds of the dairy direction, but the content of fat and protein in it is the highest. The milk is yellowish with large fat globules, so the cream floats very quickly and forms a clear border with the skimmed fraction.
Guernsey breed.
This cattle comes mainly from the islands of Guernsey and Alderney in the English Channel. Like the Jersey, it was often called Alderney in the past, but the breed is officially registered as Guernsey. Most animals are fawn with small white areas, but reddish individuals are also found. Guernsey cows give slightly more milk than Jersey cows, but their fat content is lower. It is yellower in color than other breeds. Fat globules are large, the cream quickly floats, clearly separating from the fat-free fraction.
Ayrshire breed.
This cattle comes from Scotland. The breed was created on the basis of English and Scottish animals in the 18th century. and for a long time remained in Scotland the main producer of milk. Like other British cattle, it has been introduced to many countries of the world, including Canada, where it came from England in the 19th century, and to the USA, mainly in the 20th century. Ayrshire cows are characterized by lyre-shaped horns and a variegated red and white color, with the red color varying from light brownish to very dark. In the first quarter of our century, Americans preferred almost white animals of this breed, and in the second quarter, the demand for individuals with a greater proportion of red color increased. Ayrshire cows are smaller than Holstein-Friesian, but larger than Guernsey. They are shy and often nervous. In terms of milk yield and fat content, they occupy a middle position between Holstein-Friesian and Guernsey cows. Milk is white with relatively small fat globules.
Brown Swiss breed.
This cattle, also called simply Brown or simply Schwyz, comes from Switzerland, mainly from the canton of Schwyz. The breed is very ancient, created simultaneously as a pack and meat and dairy breed. At the beginning of this century, her milk production was improved and she is now one of the top five dairy breeds in North America (along with the Holstein, Jersey, Guernsey and Ayrshire). As the name indicates, the typical color is brown, of various shades, in most animals it is solid, in some with white marks. In darker individuals, the hair around the lips, on the ears and along the back is usually somewhat lighter than elsewhere. In terms of size, these cows are in second place after the Holstein-Friesian. They are very calm, sometimes even seem lethargic. In terms of milk yield, fat content, color of milk and the size of fat globules, the Brown Swiss breed is close to the Ayrshire.
Secondary dairy breeds.
The main dairy breeds discussed above in many countries have strongly pressed, sometimes almost to the point of extinction, local dairy cattle. So, meat and dairy shorthorns, once popular no less than the Holstein-Friesian pied, are now far from being in the first roles in most places of their traditional breeding. Among other minor dairy and meat-and-dairy breeds, the red polled cows from the east of England deserve special mention, which, like the English red beef cattle, acquired greater importance away from their homeland, serving, in particular, as the basis for the creation of several new breeds in Latin America and in Jamaica. Another heavily exported dual-purpose breed is the small, short-legged dexters from the southwest of Ireland, still highly valued by poor peasants in many parts of the world. Large Danish red dairy cattle have been used to create many red cattle breeds in the Baltic region and beyond. In Canada and the USA, large meat and dairy Normandy cows from the north of France are also bred - red and white with characteristic red “glasses” - and red Saler cows from the mountainous regions of southern France.
In the Indian subcontinent, especially in Pakistan, excellent meat and dairy zebu are known, which are very well adapted to local conditions and supply large cities with milk. The working-meat-and-milk Gir breed from India is one of the best milk producers in this country. It was actively exported, especially to Brazil, and was used to create Indo-Brazilian and American Brahmin beef cattle. The two most important dairy breeds in Pakistan are the Red Sindhi and the reddish-brown Sahiwal, whose blood flows in the veins of the Australian meat and dairy zebu (a hybrid of the Sahiwal, Red Sindhi and Jersey animals), the Australian Friesian Sahiwal and the highly productive dairy breed of the tropics Jamaica Hope, obtained when crossing a jersey with a Sahiwal bull.
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Bull of the Hereford breed.
Cattle (cattle)- subfamily Bulls (Bovinae). The main purpose of cattle is the production of meat and milk, as well as traction. Today, there are about 1.3 billion heads of cattle.
Classification
Craniological classification
Craniological classification - classification according to the shape and parameters of the skull. On this basis, the following types of cattle are distinguished:
- Primitive(narrow-minded). The Asian tur is considered the wild ancestor of this type.
- wide-browed(lobed). It is distinguished by strongly developed frontal bones, a wide and long skull. The Asiatic tour is also considered a wild ancestor of this type.
- short-horned. The main difference of this type is short and straight horns. The European tour is considered to be the wild ancestor of the type.
- short-headed. The facial part of the skull of this type is shortened, the distance between the eye sockets is wide. This type is also considered to be a descendant of the European aurochs.
- straight-horned. The head of cattle of this type is narrow, with a short forehead and a concave occipital crest. The horns are directed upwards, curved in the form of a crescent. The ancestor of this type is the African tour.
- horned(hornless). The main feature of this type is the absence of horns. The origin of this type of cattle has not yet been clarified.
Classification of livestock by age and sex. livestock types
- oxen- castrated at an early age, males older than three years.
- cows- calving females.
- Bulls- uncastrated males older than three years.
- Gobies- young males older than three months, but not older than three years.
- Bull-calves- castrated males over three months old, but not older than three years.
- Dairy calves- animals of both sexes aged from 14 days to three months, fed mainly with milk.
- Chicks- noncalving females.
- heifers- first calving females.
- heifers- productively inseminated heifers.
The main breeds of cattle
- Hereford breed
- Aberdeen Angus
- dutch breed
- Kholmogory breed
- Red steppe breed
- Ayrshire breed
- Yaroslavl breed
- Simmental breed
- Sychevskaya breed
- Swiss breed
- Kostroma breed
Number of cattle in Russia
According to the All-Russian Agricultural Census of 2006, as of July 1, 2006, the number of cattle in Russia was 23,514.2 thousand heads. Of them:
- 11225.5 thousand heads in agricultural organizations
- 979.5 thousand heads in peasant (farm) enterprises and individual entrepreneurs
- 11309.2 thousand heads in non-profit associations of citizens
The share of meat breeds in Russia accounts for 1.5% of the total number of cattle. 98% of beef comes from dairy cows.
CATTLE
in the narrow sense - farm animals, artiodactyl mammals belonging to the species Bos taurus (lat. bos - cow or ox; taurus - bull) of the bovid family (Bovidae). In a broader sense, all other representatives of the genus are also considered cattle. bos, i.e. banteng (B. javanicus), the domesticated form of which is called bali, gaura (B. gaurus) and its domesticated form gayala, kouprey (B. sauveli) and yak (B. grunniens). It should be noted that some experts include American bison, European bison and Asian buffalo in this genus, while others consider cattle in the narrow sense of the word as two independent species - humpless B. taurus and humpbacked B. indicus, or zebu. The extinct wild ancestor of cattle, the tour, or primitive bull (B. primigenius), is often considered a separate species. Cattle (V. taurus) are characterized by a large, dense physique. The horns, present in both sexes and never shed, are usually set far apart on the skull and grow mostly laterally. There are also individuals and breeds with hereditary polled (hornless). Immature animals have 20 milk teeth, adults (by about 34 months) have 32 permanent teeth. There are no upper incisors and canines: instead, the edge of the jaw is covered with fibrous connective tissue and a layer of hard keratinized epithelium. When feeding, the animal grabs the grass with its lips and tongue and tears it off by jerking its head, or bites with the help of the lower front teeth and the hard upper gum, or uses both of these mechanisms at once. The absence of the upper front incisors does not allow cutting the grass to the level of the soil. At the end of the tail, used partly to ward off flies and other insects, is a tassel of long hairs. Cattle are ruminants with a four-chambered stomach. Freshly swallowed food is only lightly chewed, swallowed and enters the first section of the stomach, called the scar. After some time, the food bolus, together with the material from the second gastric chamber - the mesh - burps into the oral cavity in the form of a so-called. chewing gum and this time is chewed more thoroughly. The process of swallowing, belching and chewing the same portion of food can be repeated several times, the number of which depends on the quality of the latter. This mechanism is necessary for the efficient breakdown of plant food by microorganisms inhabiting the rumen. Its microbial digestion (fermentation) is required for the assimilation of the main part of plant food, in particular cellulose, which is not affected by the digestive juices of the animal itself. Sufficiently fermented gum enters the following gastric chambers and intestines for further digestion and absorption.
See COMPARATIVE ANATOMY. The body length of animals, excluding the tail, is usually 1.8-3.2 m with a height at the withers of 1.0-1.6 m and a weight of 450-1000 kg. Bulls, as a rule, are larger than cows, and champions are known with a height of 1.8 m and a weight of 1350 kg, while adult females of the smallest breeds are only 85 cm high and weigh 90 kg. Puberty usually occurs at 9-12 months: this age depends on the breed and the physical condition of the animal, but such young individuals are usually not allowed to mate. There is no special breeding season for cattle, and mating can take place all year round. Pregnancy (pregnancy) lasts about nine months (277-280 days) and ends with calving, i.e. the birth of usually one calf, less often - twins. The mother feeds the young for up to nine months (in meat breeds - as a rule, up to six to eight months), but it can be taken away from her at about three months of age, when he begins to eat grass. Sexually mature heifers do not give milk: first they must mate and give birth to a calf. After calving, lactation lasts approximately 11 months, provided that suckling milk is fed or milked regularly. After the cessation of lactation and the onset of the so-called. after the dry period, the cow must be fed again (usually after a two-month rest): milk will appear with the next calving. Most calves and almost all bulls in dairy breeds are slaughtered for meat. Although individual specimens can live up to 20 years or more, the ability to reproduce normally lasts only about 12 years. Cows are called polyestrus females because they have several estrous (sexual) cycles during the year; each of them lasts an average of 21 days, although this period is rather unstable. During the cycle, a series of successive changes at the cellular and hormonal levels occur in the genitals of the cow in preparation for the fertilization of the egg and pregnancy. The period of sexual receptivity (i.e., the positive reaction of the female to the male), called estrus, or hunting, occurs towards the end of the cycle and lasts an average of 18 hours, although its duration varies greatly. Ovulation, i.e. the release of an egg ready for fertilization from the ovary usually occurs approximately 10 hours after the end of the hunt. A sexually mature male is called a bull, a sexually mature female is called a cow, immature individuals are called calves. An immature male is called a bull, and a young female is called a heifer until the first fertilization, after which she is considered a heifer until calving (during the gestational period). Bulls-castrati who have reached adulthood, i.e. from about two years of age, they are called oxen. Castration of males is carried out to reduce their aggressiveness in the herd or when used as pack and draft animals. In the case of the birth of opposite-sex twins, the female almost always becomes sterile, since the male hormones secreted by the second fetus suppress the normal development of the female genital organs. Such females, outwardly resembling gobies, are called freemartins.
History of domestication. Numerous fossil remains of aurochs, the wild ancestors of cattle, have been found in Western Asia, North Africa and Europe. These animals were not found on other continents. European tours, the oldest remains of which are about 300,000 years old, reached 1.8-2.1 m at the withers, i.e. were significantly larger than domestic cattle, and were distinguished by long, often massive horns. The animals used for bullfighting (Camargue cattle, Spanish fighting bulls) are somewhat similar to them: these breeds are considered primitive, not modified by selection specifically for draft work or the production of milk and meat. Probably the first domestication of aurochs occurred in Southwest Asia no later than 8500 years ago. In Europe, wild aurochs lasted longer than in Asia and Africa: the last female belonging to this species lived under protection in the Jaktorów forest near Warsaw and died in 1627. Man hunted the aurochs in the same way as other wild animals. Domestication (domestication) occurred gradually as the need for a reliable source of food near the sites arose. For many centuries, man has used both domestic and wild aurochs, but the importance of the first has constantly increased, and the second has fallen. Cattle played an important role in the development of the civilization of the Old World: these animals not only served as working, beef and dairy cattle, but were also revered by some peoples as sacred. Usually, regardless of their immediate use, they symbolized wealth and prosperity. Cattle were the universal medium of exchange and are still used for this purpose by some tribes. Wild and early domesticated tours were used only for meat, but with the growing dependence of people on agriculture, they began to be used mainly as a labor force: for many centuries, oxen served as the main draft animals and in many countries remain so to this day. In the early stages of domestication, all cattle were long-horned: this form of cattle spread from Southwest Asia and the Balkan Peninsula to Africa (ca. 7,000 years ago) and Central Europe (ca. 5,000 years ago). The first short-horned cattle are almost as old, with bones that are 7,000 years old. The small, short-horned animals of Western Europe became known as Celtic or Iberian cattle: they spread to North and West Africa and the rest of the European continent. Most modern European and American dairy and meat-and-milk breeds are descendants of this particular Celtic cattle. Humpbacked cattle are divided into zebu (a hump on the front of the back, i.e. in the region of the thoracic vertebrae) and sanga (the hump is shifted forward - into the cervicothoracic region). The hump has evolved as an adaptation to environmental conditions (it is considered an adaptation to a very hot climate, when it is better that fat deposits with heat-insulating properties are not distributed throughout the body, but are concentrated in a small area) and under the influence of targeted selection. Apparently, humpback cattle are not inferior in antiquity to European short-horned ones, but their remains can be traced only over the past 4500 years. It appeared either in Southwest Asia or in India, and by about 1500 BC. penetrated into Mesopotamia (northern Iraq, southwest Iran), Southeast Asia and Africa.
Creation of breeds. Probably the first attempts at thoughtful selection were made in ancient Rome. A few centuries later, Great Britain, the Netherlands, France and Switzerland became the centers of cattle improvement. Especially great work in this direction was carried out in the British and Channel Islands. R. Bakewell in England was the first to demonstrate that the traits of cattle (and sheep) can be effectively changed in the desired direction by crossing, inbreeding and selection. His work, which began in 1760, aroused great interest, and the methods he proposed are still widely used by breeders. On the basis of local herds, livestock breeders began to create cattle with certain characteristics. This is how breeds appeared, i.e. genetically resistant varieties resulting from artificial selection. Cattle perform three main economic tasks - they provide meat, milk and serve as draft power. According to available estimates, it now accounts for approx. 50% of the world's meat and approximately 95% of milk; as a labor force, cattle have lost their importance in industrialized countries, but retains it in the underdeveloped regions of Asia and Africa. Cattle are able to adapt to almost any climate and landscape. The humpless type prevails in the Northern Hemisphere, especially in the temperate zone, as well as in many areas of South America, in East and South Africa and Australia. Humpback zebu cattle dominate the tropics and subtropics. In the same place, hybrids between humpbacked and humpless types of cattle have proven themselves well in terms of adaptability and productivity. The Sanga type, probably the result of such ancient crosses, is found almost exclusively in Africa, especially in the south and east of the continent, although some breeds of this type, such as the Afrikaner, have been introduced to other regions. Already at the dawn of scientific breeding of cattle in the 18th and 19th centuries. one of her most striking achievements has been in the creation of new breeds by crossing traditional British breeds with tropical zebu. During the colonial era, British cattle were brought to overseas countries, where they were expected to be no less productive than at home. In many cases, these hopes were justified. For example, Jersey cows, the second largest dairy cattle in the world after the Holstein-Friesian, easily adapted to subtropical and even tropical climates; well established away from England and the Hereford breed of meat direction. However, in the 20th century admixture of zebu blood to temperate cattle continued at a rapid pace, which led to the creation of many new breeds, especially in the southern United States, in Australia and South America. In the latter region, crossbreeds of zebu with Kriol cattle are widespread - unusually hardy descendants of Portuguese and Spanish cattle brought to the subcontinent by the first European settlers. To create new beef breeds, Brahman humpback cattle were crossed with such well-known humpless breeds as Charolais, Shorthorn, Hereford, Limousin, Aberdeen Angus and others. and humpless ones such as the Brown Swiss, Jersey, Friesian, Shorthorn, Hereford, etc.
main breeding areas. Cattle are bred wherever agriculture is practiced. Its total number in the world is approximately 1.3 billion heads, of which 193 million in India, 153 million in Brazil and 100 million in the USA. In New Zealand, this figure is more than twice the population of the country, in Ireland and Argentina - almost twice , and in Costa Rica, Bolivia and Mongolia is approximately equal to the population. Feral cattle, usually in the form of very small herds, are found in France, Spain, the USA, Canada, the Dominican Republic, Colombia, Australia and some other countries. As a rule, beef breeds, which are kept in larger herds and require less care than dairy cattle, dominate in regions where vast areas are occupied by pastures, relatively few laborers, and soil and climatic conditions do not favor more intensive agriculture. The USA is the world's main beef producer and at the same time its main consumer: about a quarter of all its world production is used here. India, despite its huge cattle population, produces relatively little beef due to religious prohibitions and cultural traditions; here cattle mainly give milk and are used as labor power.
Latin America. Central and South America and the West Indies provide about a quarter of the world's beef production. The local breed here is the Kriol breed (close to the now rare Texas Longhorn), leading from Spanish and Portuguese cattle. These animals, brought here by Europeans, quickly adapted to new conditions and, almost without competition, formed huge herds that eventually spread to the south of the United States. The introduction of British beef breeds has had a major impact on local livestock production, especially in Argentina and Uruguay, where their breeding has laid the foundation for a strong export-oriented meat industry. In the 19th century Criollo cattle gradually dissolved among these temperate breeds, and in the 20th century. began to actively interbreed with zebu imported from India, so that there are quite a few purebred Kriol animals left. Dairy cattle play an important role in Cuba, Puerto Rico, Jamaica, the coastal plains of Peru, southern Brazil, and locally in Costa Rica, Argentina and Chile. In Jamaica, even a successful tropical dairy breed was created, called the Jamaica Hope.
Australia and New Zealand. In Australia, dairy farms are concentrated in areas with high rainfall, but the dairy herd here has been greatly reduced in the second half of this century. Milk production is one of the most important areas of the New Zealand economy, especially on the North Island, where the Friesian and Jersey breeds predominate. In this country, the Taurindicus breed was created, combining the resistance to heat of Sahiwal zebu and the high productivity of Friesian cows. Friesian-Sahiwal cattle and meat and dairy zebu have been bred in Australia. Australia is much better known as a producer of beef than milk and is one of the world's leading exporters of it. Traditionally meat was given here by the old British breeds, however, as in other regions, large but lean cattle bred in continental Europe, such as Charolais, are increasingly competing with them. In the northern part of Australia, experiments are actively being carried out on crossing humpless breeds with zebu-shaped ones, in particular the American Brahman, Pakistani zebu and South African sanga (Afrikaner).
Africa. The main commercial cattle breeding is concentrated in the south and east of this continent, where traditional British breeds form the basis of the livestock. However, there is now a bolder exploitation of the characteristics of well-adapted local cattle, such as the Ndama breed and other humpless short-horned animals of West Africa, one of the advantages of which is an increased resistance to revolver, a severe disease of cattle that resembles human sleeping sickness and is also spread by tsetse flies. South Africa gave breeds of machon and nguni - meat and meat and dairy, respectively; several new breeds have also been created here, including the highly productive Bonsmar cattle, based on the Sangi Afrikaner, which forms the basis of local beef cattle breeding. Boran beef cattle originating in East Africa are bred mainly in Kenya, where highly productive Sahiwal zebu from Pakistan are now increasingly crossed with British dairy breeds. Indian zebu also play a significant role in the economy of Africa, which has long been famous for the variety of local cattle, many of which are distinguished by bizarre appearance, in particular huge horns and skins of unusual color and pattern. The imposing horns of the Ankole breed (called Watusi in the USA), bred mainly in the lake region of East Africa, in the 20s of the 20th century. provided them with a worthy place in European zoos.
Asia. There are over 500 million cattle in Asia, plus some 145 million Indian buffaloes, several million yaks, and quite a few domesticated gaurs and bantengs. In the north of the continent, cattle are predominantly humpless, with the European type predominating in the west, and the Asian type in the east, i.e. in Siberia, Mongolia, western China and Korea. Japanese cattle are also humpless, Asian and European in origin. Humpback cattle dominate Southeast Asia and the Indian subcontinent. Several very good zebu breeds have been developed in India and Pakistan and are used for crossbreeding with humpless cattle in the southern United States, Latin America and Australia. In Southeast Asia, domesticated gaurs (their local names are gayal, mithun and dulong) and bantengs (Balinese cattle) are found. The latter are of significant economic importance in places. Cattle play a smaller role in the Middle East, where zebu are gradually being replaced by humpless animals in the direction of the north and west. Traditionally, Asian cattle, with the exception of the Indo-Pakistani dairy breeds, were used mainly as pack and draft cattle, although China and Japan created their own meat breeds.
Europe. In Western Europe, the main producers (and consumers) of beef are Germany and France. Some French breeds, in particular large Charolais and Limousin cattle, traditionally considered draft animals, were actively introduced to other countries and began to be widely used there for meat. The center of dairy farming in Western Europe is the Benelux countries, which produced the world-famous black and white cows, which in various regions formed the Holstein and Friesian types of cattle, which now make up the bulk of the world's dairy herd. In the British Isles, the dairy herd has recently declined, due in part to increased milk yields per animal; in some places the production and export of beef remains important.
USA. In the US, the way beef cattle are managed varies according to the available forage and the landscape. There are four main regions of its breeding. The most important of them is the western one, i.e. an area with little rainfall west of the Mississippi River. Here the extensive method prevails: cattle are kept mainly in large herds on natural pastures, using only a small additional feeding in the winter. In more fertile valleys and areas with developed irrigation, grain fattening is also widely used, often on extensive feedlots (feedlots). The second region is the Central States Corn Belt, where there is a lot of highly productive arable land. Here, a large number of Western cattle are distilled for fattening grain, hay and silage to produce premium beef. Breeding herds of the meat direction and meat and dairy cattle are also kept here. The third region, covering the Appalachians and the Great Lakes region, is famous for forage crops (especially valuable pasture cereals used on the vine and in the form of hay), but the terrain here is rugged, and the growing season is relatively short due to the northern geographic location. This is a zone of intensive, and not extensive, as in the west, animal husbandry, primarily in areas with a high population density. Local herds are usually smaller in size and kept on mixed farms. The fourth region is the Cotton Belt of the Southeastern States, an area where cattle suffered greatly until the 20s of the 20th century. from the boofilus mite, but rapidly increased beef production after World War II. Most of the animals here are fattened on pastures or on extensive feedlots.
MAIN BREEDS OF WORLD IMPORTANCE
Meat breeds. Modern breeds of this direction are the result of approximately 300 years of breeding work aimed at creating animals that are able to convert feed into high-quality beef and veal with maximum efficiency. Dairy production of beef cows is maintained at a level that ensures only the rearing of young animals, since the physiological processes associated with the formation of milk and meat are completely different. Traditionally, beef cattle of British breeds created in the 18th and 19th centuries were the most common and popular. It was these animals that became the basis of meat production in America and Australia, especially when they began to export (often back to the UK) large quantities of canned, salted, chilled and frozen beef. British breeds also played a significant role in some regions of Asia, in East and South Africa, continental Europe, in the territory of the former USSR and in Japan.
Shorthorn. This breed was created in the north-east of England, in the counties of Durham and Yorkshire. One of its former names - teeswater - comes from the river Tees flowing in these parts. Shorthorns were formed no later than the 16th century, probably on the basis of local cattle, such as black Celtic, as a result of their crossing with Dutch dairy animals. A studbook for shorthorns was established in 1822 and is the first for cattle. At first, English breeders did not strive for narrow specialization, but then, especially in Scotland, the emphasis was placed on meat productivity, and meat shorthorns appeared, and the line, in which milk quality was improved, gave meat and dairy shorthorns. The breed first came to America from England in 1783. From 1817 to 1860, a large number of these animals were imported, and shorthorns became the most numerous cattle in the eastern United States. In 1880-1900, Scottish meat shorthorns became especially popular. In the 19th century this breed also spread in Australasia and continental Europe, especially in France, and in the 20th century. meat and meat-and-milk shorthorns have appeared in South America, South Africa, New Zealand and Russia. They were used not only to improve other breeds, but also to create new ones, such as the Belgian Blue, the Bonsmar in South Africa, the Droutmaster and Murray Gray in Australia, the Maine Angevin in France, and the Santa Gertrude in the USA. Modern shorthorns are red, white, red and white, or most often red roan (a combination of red and white hair).
Hereford. This name was given to the breed in the place of its origin - the English county of Herefordshire on the border with Wales. It began with one of the types of red cattle bred in the 18th century. in some southern and western parts of England. Improvement work was first carried out in the direction of increasing size and muscle strength in order to use animals as draft power and a source of meat; special attention to their milk productivity has never been paid. The English stud book of this breed was established in 1846. Like the Shorthorns, the Herefords have won recognition throughout the world, and their characteristic white head is present in all descendants obtained from crossing with other cattle. The breed has adapted very well to a much hotter climate than in England, and now it is probably the most numerous and widespread beef cattle on the planet. Another 20-30 other breeds have experienced his influence, especially in North America and Russia. Herefords have a red body, a white head (especially the front), neck, underparts, legs and tail tuft. The breed is famous primarily for its large size, strength and adaptability to pastures of various types.
Aberdeen Angus. This originally polled cattle was created in the north-east of Scotland - in the regions of Brechin (Forfarshire) and Buchan (County of Aberdeen) by crossing two similar lines called Angus-Doddis and Buchan-Hamlis. Selection began before 1800, but the breed was finally formed in the period from 1800 to about 1875. The Scottish stud book for it was started in 1879. Except for the red line created in the USA, the color of typical Aberdeen Angus is solid black (white underbelly is allowed) . The breed is famous for its rapid maturation, good fatness and high carcass quality. These animals were exported in large numbers to mainland Europe, North and South America, Australia, New Zealand, South Africa and Japan. They were used to create many new breeds, in particular, Brangus, Jamaican Black, Murray Gray, Vocalap, Africanhus, Barzon, etc.
Braman. The American Brahmin, Jamaican Brahmin, and Indo-Brazilian breeds are descended from the Indian Zebu, specifically the Gir, Ongul (Nellur), Kankredt, and Mysore breeds. These animals were first brought to America in the 19th century, and by the 80s of the 20th century. About a million American Brahmins have been recorded so far, which, in turn, have been introduced to many subtropical and tropical regions, including Australia and the Philippines. American Brahmins, crossbred with traditional British humpless cattle, have given rise to many highly productive beef and dairy breeds that are resistant to tropical climates and typical insects. The most important and most developed of them are the Santa Gertrude in the USA and the Droutmaster in Australia, but others are also widely known, by the name of which it is easy to guess their origin: Brangus (Braman + Aberdeen Angus), Brahorn (+ Shorthorn), Braford (+ Hereford) and Charbray (+ Charolais). In Australia, Red Sindhi and Sahiwal zebu from the Indian subcontinent have been experimentally crossed with the Afrikaner Sanga from South Africa, and the American Brahmin and Santa Gertrude from the United States. This trend towards the creation of new heat-resistant breeds based on Asian humpback zebu and European humpless cattle is one of the most promising trends in the global beef and dairy farming. The Santa Gertrude cattle was created by crossing Brahmins with Shorthorns. Breeding work, which began around 1910, continued especially intensively after 1920, and in 1940 this breed was officially registered by the US government as having about 3/8 Brahman and 5/8 Shorthorn blood (this proportion leads to the virtual disappearance of the hump typical of the zebu). Good dimensions and quality of the carcass are combined with resistance to heat and harmful insects. The cattle of the Santa Gertrude breed are large, strong, red.
Breeds of continental Europe. In recent years, some large French breeds that produce lean beef have been growing in popularity. These are, as a rule, originally draft animals, originating mainly from the central and southern parts of the country. Internationally, the creamy white Charolais and dark fawn Limousin cattle are best known; less important are the Salers (red), light Aquitaine (yellowish color) and blue Belgian breeds. Some Italian animals are also beginning to gain popularity, especially from the group to which the white Kian breed belongs, probably the tallest in the world. She was crossed in the USA with other breeds, receiving, for example, Kiangus. From the Swiss Alps comes a multi-purpose fawn-white Simmental cattle, also highly valued throughout the world. Large numbers of these animals have been imported into the United States for over a century. In addition, they gave rise to various variegated breeds in Europe, China, Russia and Australia. Alpine Pinzgauers, distinguished by their beautiful red and white color, and yellow cattle from the central and southern parts of Germany have spread far beyond their homeland, while the hairy, long-horned Highland breed from Scotland is popular only among amateurs who agree to put up with the very slow achievement of marketable sizes by these animals. . Some old breeds, such as the ruby-red Devonian (there is also a meat-and-milk Devonian in the USA), which were once found at least as often as Herefords, are now noticeably reducing their livestock in many places. The larger yellow South Devon cattle used to be heavily exported from Britain and enjoyed more success abroad than at home, but the number of these animals is also declining.
Dairy breeds. Domestic animal milk has been used by humans for at least 6000 years, and during all this time one of the main, if not the main, source of it was cattle.
Holstein-Friesian breed. These cattle come from the Netherlands, mainly from the provinces of North Holland and Friesland, where the mottled black and white cattle predominate. The names of the breed (Holstein, Friesian, Holstein-Friesian), as well as its appearance and use, depend on the country of breeding. In the USA it was introduced mainly between 1850 and 1886. For many years the European form, commonly called the Friesian here, was regarded as a meat and dairy breed, producing good beef, while in Europe it became the main dairy breed. In North America, a new form arose from the same animals, spreading especially in Canada, where it began to specialize mainly in the production of milk. Recently, these larger, leaner, highly productive animals, called Holsteins, are in many places replacing the traditional Friesian form of meat and dairy. The very name "Holstein" originated in North America, perhaps because in the 19th century. Dutch cattle often got there from the ports of Schleswig-Holstein in northwestern Germany. Holstein-Friesian animals are easy to recognize by their color. They are variegated black and white (sometimes there are red and white Frisian individuals), and they can be almost white with a few small black spots, and almost black, but with white undersides, lower parts of the legs and tail tassel. Holstein cattle are the largest among the dairy breeds, consuming a very large amount of roughage. Its milk yield is higher, but the fat content of milk is lower than that of other leading dairy breeds. Milk is usually white with small fat globules.
Jersey breed. These animals are bred on the island of Jersey in the English Channel off the coast of France. Perhaps their ancestors got there from Brittany and Normandy. Already in 1789, local authorities issued a law prohibiting the import of breeding stock, and after that the breed was maintained in a purebred state. Jersey cows have been introduced to many countries and seem to thrive even in the subtropics and tropics. Their characteristic color is from light red to dark brown, although there are also red, gray and black specimens. The color may be solid or with white markings. In fawn animals, the head, upper body and front of the legs are usually darker, and there is a ring of "flour" coloring around the lips. The tail tuft is black, white, or two-tone. The animals are relatively small, thin-boned, with a characteristic depressed forehead. They do not trample the pasture and traditionally graze tied to a stake in their homeland. Jersey cows are "nervous", but with proper care they become very obedient. They give less milk than other leading breeds of the dairy direction, but the content of fat and protein in it is the highest. The milk is yellowish with large fat globules, so the cream floats very quickly and forms a clear border with the skimmed fraction.
Guernsey breed. This cattle comes mainly from the islands of Guernsey and Alderney in the English Channel. Like the Jersey, it was often called Alderney in the past, but the breed is officially registered as Guernsey. Most animals are fawn with small white areas, but reddish individuals are also found. Guernsey cows give slightly more milk than Jersey cows, but their fat content is lower. It is yellower in color than other breeds. Fat globules are large, the cream quickly floats, clearly separating from the fat-free fraction.
Ayrshire breed. This cattle comes from Scotland. The breed was created on the basis of English and Scottish animals in the 18th century. and for a long time remained in Scotland the main producer of milk. Like other British cattle, it has been introduced to many countries of the world, including Canada, where it came from England in the 19th century, and to the USA, mainly in the 20th century. Ayrshire cows are characterized by lyre-shaped horns and a variegated red and white color, with the red color varying from light brownish to very dark. In the first quarter of our century, Americans preferred almost white animals of this breed, and in the second quarter, the demand for individuals with a greater proportion of red color increased. Ayrshire cows are smaller than Holstein-Friesian, but larger than Guernsey. They are shy and often nervous. In terms of milk yield and fat content, they occupy a middle position between Holstein-Friesian and Guernsey cows. Milk is white with relatively small fat globules.
Brown Swiss breed. This cattle, also called simply Brown or simply Schwyz, comes from Switzerland, mainly from the canton of Schwyz. The breed is very ancient, created simultaneously as a pack and meat and dairy breed. At the beginning of this century, her milk production was improved and she is now one of the top five dairy breeds in North America (along with the Holstein, Jersey, Guernsey and Ayrshire). As the name indicates, the typical color is brown, of various shades, in most animals it is solid, in some with white marks. In darker individuals, the hair around the lips, on the ears and along the back is usually somewhat lighter than elsewhere. In terms of size, these cows are in second place after the Holstein-Friesian. They are very calm, sometimes even seem lethargic. In terms of milk yield, fat content, color of milk and the size of fat globules, the Brown Swiss breed is close to the Ayrshire.
Secondary dairy breeds. The main dairy breeds discussed above in many countries have strongly pressed, sometimes almost to the point of extinction, local dairy cattle. So, meat and dairy shorthorns, once popular no less than the Holstein-Friesian pied, are now far from being in the first roles in most places of their traditional breeding. Among other minor dairy and meat-and-dairy breeds, the red polled cows from the east of England deserve special mention, which, like the English red beef cattle, acquired greater importance away from their homeland, serving, in particular, as the basis for the creation of several new breeds in Latin America and in Jamaica. Another heavily exported dual-use breed is the small, short-legged dexters from the southwest of Ireland, still highly valued by poor peasants in many parts of the world. Large Danish red dairy cattle have been used to create many red cattle breeds in the Baltic region and beyond. In Canada and the USA, large meat and dairy Normandy cows from the north of France are also bred - red and white with characteristic red "glasses" - and red Saler cows from the mountainous regions of southern France. In the Indian subcontinent, especially in Pakistan, excellent meat and dairy zebu are known, which are very well adapted to local conditions and supply large cities with milk. The working-meat-and-milk Gir breed from India is one of the best milk producers in this country. It was actively exported, especially to Brazil, and was used to create Indo-Brazilian and American Brahmin beef cattle. The two most important dairy breeds in Pakistan are the Red Sindhi and the Sahiwal of a reddish-brown color, whose blood flows in the veins of the Australian meat and dairy zebu (a hybrid of the Sahiwal, Red Sindhi and Jersey animals), the Australian Friesian Sahiwal and the highly productive dairy breed of the tropics Jamaica Hope, obtained when crossing a jersey with a Sahiwal bull.
Collier Encyclopedia. - Open society. 2000 .
If you ask any person what animal they associate agriculture with, the most likely answer would be "cow". Indeed, among domestic animals, these animals are one of the most important and most common, but in the scientific literature it is customary to replace their name with the term "cattle". This substitution is explained simply - in addition to ordinary cows, originating from the wild round, other representatives of the bovine family were also domesticated: Indian buffalo, yak, banteng, gaur. All these animals are capable of producing crossbreeds with cows, which blurs the species boundaries. In addition, they have a similar physiology, so all domesticated bovines are called cattle.
Ankole Watussi cattle.
Among all types of cattle, it is precisely the descendants of the aurochs that predominate in quantitative terms: the world number of cows has exceeded 1.3 billion heads. The remaining species are significantly inferior to them in numbers and are distributed locally in the centers of domestication. The domestication of wild aurochs took place in two stages. The first to pay attention to the huge ungulates were the inhabitants of Asia: about 8 thousand years ago, cows were first bred in Northern India. Europeans, independently of the Indians, tamed wild aurochs 3 thousand years later. Thus, cows became domesticated later than goats and sheep, and there were reasons for that. The fact is that it was easier to catch small animals, and in the process of taming they caused less trouble. But huge tours, capable of actively defending themselves, were simply dangerous for people. Only after the keeping technology was worked out on small ungulates, people dared to tame the mighty stags.
Subsequently, the resettlement of cows proceeded in two ways. In Asia, these animals penetrated south and east (together with buffaloes), partly north into the Himalayas (the yak was domesticated there). Here they enjoyed popularity and honor up to deification, however, they did not undergo radical external changes. In addition, through Egypt and the Middle East, these animals came to Africa, where they became an important object of cattle breeding among a number of tribes.
In Europe, the largest livestock was first in Greece, where they occupied a prominent place in ancient culture. For example, the mythical monster Minotaur had, according to legend, the body of a man and the head of a bull. In the myth of the abduction of Europa, Zeus also turned into a bull to steal the girl he loved. On the occasion of the victory among the Greeks, it was customary to make a solemn sacrifice - a hecatomb, during which exactly 100 bulls were supposed to be slaughtered as a gift to the gods. Moreover, we owe the appearance of cows ... acrobatics! The first acrobats were not circus gymnasts at all, as we now imagine them. These were courageous people who performed in the arena with an angry bull, through which they made virtuoso jumps. And only later these games turned into a safe and beautiful sport.
The beauty and power of bulls are embodied in several monuments installed in different cities of the world.
Since the Middle Ages, cows have become the main agricultural animal in almost all countries of Europe, and here they have also undergone the greatest genetic changes, resulting in the emergence of highly productive modern breeds. Later, breeding animals were brought to North and South America, New Zealand, and Australia. Now the best and largest herds of dairy cows are in Holland, Germany, Switzerland, Israel, New Zealand. The USA, Argentina, Brazil, Uruguay invariably hold the leadership in beef cattle breeding. This geographical division is not accidental, it is explained by some physiological characteristics of cattle.
Compared to other herbivores, cattle require more feed per unit weight, which makes keeping them less profitable. The low profitability of cows is redeemed by the large size of the carcass and the high yield of meat. They digest roughage better than goats and sheep, but at the same time they also need more water.
Dairy cows have a particularly high need for water, which is why highly productive dairy farming thrives only in temperate climates.
The stomach of cows is four-chambered, and the food in it is digested in several stages. First, the food eaten enters the so-called scar, from where, after 30-40 minutes. reflexively burps back into the mouth. The repeated chewing of food is called chewing gum. The chewed food again enters the stomach and moves to the next section - the abomasum. This is where digestion actually takes place. Two more departments, a book and a grid, specialize in the assimilation of liquid food (milk, water). The volume of the stomach in cows can reach up to 200 liters! This colossal organ is home to a huge population of bacteria and ciliates that break down cellulose. It is thanks to them that cattle is able to most fully absorb the nutrients of the plant mass. One cow can eat up to 70-100 kg of feed per day.
Among other features, relatively early sexual maturity should be noted. So, heifers acquire the ability to mate already at the age of 7-9 months, that is, like goats, which are significantly inferior to cows in size. True, in farms, animals are allowed to mate later - from 15-18 months. Pregnancy in cows lasts 285 days. Usually a cow brings one calf, twins and triplets come across less often. The largest number of normally developed fruits was 8 pieces. After calving, a cow is able to give milk for up to 10 months, after which a period of forced rest and the next calving follows. Dairy cows are difficult to start (interruption of lactation), the world record belongs to the cow of the Guernsey breed, which after calving was milked for 8 years! The high reproductive load also causes a relatively quick failure of cows and bulls. On an industrial scale, animals are used for 3-5 seasons, after which the milk yield drops and keeping the cow becomes unprofitable. At the same time, with good care, record-breaking animals can maintain high productivity up to 10 or even 19 years. In Finland, Denmark, Germany, Holland, they traditionally take care of the longevity of cows and even insert artificial teeth into elderly animals. For example, 80% of the world record holders with lifetime milk yields over 100 tons now belong to the Netherlands. In general, cows can live up to 20-30 years, and the age of the oldest centenarian was 78 years.
Cow's milk has no equal in taste, so it accounts for 84% of world production, another 12% comes from buffalo milk and only the remaining part from the milk of other types of livestock. Cow's milk is indispensable in the production of cream, sour cream and butter. The meat of cows is tougher than that of other animals, but it contains relatively little fat, so beef is considered one of the most useful varieties of this product. The rigidity of the meat is eliminated by the early slaughter of fattened young animals, resulting in a tender veal. Due to the high content of hemoglobin, beef has a dark color, but at the same time it is also distinguished by a high concentration of iron. For this reason, it is recommended to use it for people suffering from anemia, engaged in heavy physical labor. In addition, cattle serve as a supplier of a number of delicacy products: beef tongues and "marbled" beef with an even distribution of fat between muscle fibers. The technology for obtaining such meat was developed in Japan and even got its own name - Kobe. It makes a strong impression on an unprepared person: according to Kobe, calves are kept in soundproof rooms with limited mobility (they are hung from the ceiling with straps). So that the animals do not suffer from cramped conditions, they are given daily massages, fed exclusively with grain, drink beer and sake, and play classical music. It is not surprising that the price of such meat on the market reaches 140-180 € per kg. Traditionally, beef is most popular in English-speaking countries; in England, USA, Canada, Australia, New Zealand, a good steak is valued above any other meat dishes.
Horn bracelets.
Other raw materials worth mentioning are leather and horns. If the former is used for furniture upholstery, the manufacture of belts and shoes, then horns are now almost never used as a raw material. But in ancient times, they were used to make dishes (hence the “horn of plenty”), powder flasks, musical instruments (hunting horn), jewelry, salt shakers, snuff boxes, hair combs. The horn has a pleasant smooth texture and warmth, it replaced modern plastic for our ancestors.
Cattle are not only productive animals, but also excellent draft power. Due to the large muscle mass, the bulls have a high carrying capacity and endurance, but are slow, therefore they are used for transporting bulky goods and for plowing.
Arba harnessed to a pair of zebu.
In order to make the bulls more obedient and manageable, castration is carried out; emasculated working animals are called oxen. In the old days they were widespread, for example, oxen were the main transport of the Chumaks, who delivered salt from the Black Sea coast, they also pulled the heavy wagons of the first American settlers across the endless prairies of North America. Oxen are no longer found in developed countries, but draft cattle are still popular in Asian countries. Buffalo and zebu races are held here annually, and in different versions of the competition, the driver can ride on an elegant cart or slide barefoot through the mud, holding on to the tails of animals.
Buffalo racing on about. Bali (Indonesia).
By the way, the sluggishness of cows is greatly exaggerated. If desired, these animals can be trained to ride under the saddle and even jump over obstacles.
The daughter of a Bavarian farmer, Regina Mayer, tamed the cow Luna to jump over barriers.
Although we usually think of cattle as purely practical animals, they also play a prominent role in the entertainment industry. First of all, it is worth mentioning the bullfight - the successor of the ancient Greek games with bulls. There are two varieties of this fun in the world: in the Spanish bullfight, the bullfighter is obliged to kill the animal in front of the audience, in Portuguese, either the bullfighter or the horse rider opposes the bull, and the victory is counted by the number of injections, that is, the bull leaves the arena alive. In both cases, a person fights only with young and inexperienced animals, which are released into the arena for the first time, and special blunt nozzles are put on the horns of the victim. The obvious injustice of this balance of power caused a lot of criticism from animal advocates, so now bullfighting is prohibited. Now the Spaniards, thirsty for thrills, take their souls in running with the bulls. Here, man and animals are on an equal footing, which does not negate the risk and stupidity of this event. Several dozen bulls are released from the pen and driven through the streets of the city, and the men run away from them, trying to keep as little distance as possible with the animal. Embarrassed by the stampede and screams, the bulls somehow manage to hook on the horns or trample a couple of people.
The bull run is held in the Spanish city of Pamplona.
Americans do not lag behind the temperamental southerners, their entertainment originates from the usual work processes that cowboys performed on farms. Over time, riding bulls, catching calves with a lasso, and managing a herd on horseback turned into independent disciplines of rodeo. Although this sport does not look bloodthirsty at all, it is very far from humane treatment of animals. During the breakage of bulls and the catching of calves, injuries often occur, both in people and in cattle, and in terms of severity they are not inferior to each other. Cow fights look the most innocent. These competitions are held in Switzerland and only heifers participate in them. Animals simply butt heads, figuring out which of them is worthy of being the leader, at the end of the battle, the participants part with the world.
"Battle of the Queens" - traditional cow fights in Switzerland.
In connection with such a diverse and long-term use, cattle have undergone significant external changes. Now in the world there are more than 1000 breeds of bulls, 121 breeds of zebu, 38 breeds of buffalo, as well as several breeds of yaks, gayals and bantengs. A brief description of the types of cattle and a description of the most famous breeds are given below.
Bulls and cows
They are descended from the extinct aurochs. Depending on the degree of genetic closeness to the wild ancestor, primitive and highly productive breeds are distinguished. Primitive breeds are most often high-legged, narrow-minded, have horns directed forward or upward. Highly productive breeds, as a rule, are massive, broad-browed, have short horns directed to the sides, or completely without horns (horns). In general, the shape of the horns is a very variable sign ...
in some animals they can reach incredible sizes.
The bull of the Texas long-horned breed named Jay R. is listed in the Guinness Book of Records as the owner of the longest horns - they reach 227 cm. Since the horns grow all their lives, and the bull is still young, they will become even longer in the future.
The color of cows and bulls is one-color (black, white, red, red) or piebald with a certain pattern of spots. The coat of all breeds, except for the Scottish Highland, is short. Weight varies widely. In the largest bulls, the mass can exceed 2 tons. Recently, there has been a trend towards breeding mini-breeds that can be grown in small private farms. One such cow requires minimal care, but can provide milk for an entire family.
Archie, a 29-month-old goby, is recognized as the smallest in the world. His height is only 76.2 cm.
According to the productive purpose, the breeds are divided into dairy, meat-and-milk, and meat.
dairy breeds
Holstein (Holstein-Frisian) - bred in the 19th century in Holland and Northern Germany, improved in the USA. Representatives of this breed of medium size: height at the withers 140-155 cm, weight of bulls 960-1200 kg, cows 670-750 kg. Animals are most often polled, rarely have short, slightly curved horns. The color is black-and-white, occasionally red-and-white individuals come across. Gobies are suitable for fattening for meat, the yield of which is 50-55%. Cows have a pronounced milky constitution: a huge bowl-shaped udder is firmly attached to the abdominal wall. The average milk yield is 7000-8000 kg of milk per year, for the best representatives of the breed it exceeds 10,000 kg per year, the absolute world record belongs to the cow Juliana, who gave 30,805 kg of milk per year! The fat content of milk in different populations varies from 3 to 3.9%. The productive indicators of this breed speak for themselves, therefore Holstein cows are the most common dairy cattle in the world. They are found everywhere and have been used in breeding a number of other breeds (for example, black-and-white). However, high productivity also leads to high demands on the conditions of detention, these cows are quite sensitive to stress.
Holstein cow.
Ayrshire - like other breeds, its name comes from the place of origin, the county of Ayrshire in Scotland. The breed was finally formed in the 19th century, now it is the leader in popularity in the northern countries (Canada, Finland, Sweden). It is distinguished by a strong constitution, excellent adaptability to a cold climate and not too large sizes: height at the withers 122-130 cm, weight of bulls 800 kg, cows 450-570 kg. The horns are large, lyre-shaped, directed upwards. The color is red-and-white, occasionally red and white animals come across. Meat yield is 50-55%. In the Ayrshire breed, large milk yields (4000-8000 kg of milk per year) are successfully combined with high milk fat content (4.1-4.5%). Other indicators of its quality are also pleasing - a high content of proteins and a low content of somatic cells. Animals of this breed are precocious, hardy, easily adapt to the harsh climate, but do not tolerate heat well. Ayrshire cows are somewhat shy and can act aggressively.
Ayrshire dairy cattle.
Dutch - one of the oldest dairy breeds, bred in the 18th century in the Netherlands. Among the breeds of this direction, it stands out for its compact, but dense physique, strong constitution. Height at the withers 125-140 cm, weight of bulls 900-1000 kg, cows 550-600 kg. Animals are hornless. The color is black-and-white, the spots are very large and form characteristic zones on the body: the front and rear parts of the body are black, in the middle there is a wide white belt. Meat yield is 52-60%. Milk yield reaches an average of 3500-5000 kg of milk per year. Dutch cows have strong, cupped udders and well-shaped teats adapted to machine milking. They were used to breed a number of dairy breeds, including the Ayrshire. Animals of this breed are precocious and easily adapt to different climates, but are susceptible to a number of dangerous diseases (leukemia, tuberculosis).
Dutch cows in the pasture.
Jersey - bred in the 18th-19th centuries on the British island of Jersey. It is distinguished by a delicate, dry constitution, small size: height at the withers 120-130 cm, weight of bulls 600-700 kg, cows 350-400 kg. Animals are polled, rarely have short thin horns. The color is red, light brown with lightened areas at the end of the muzzle, around the eyes, belly and legs, sometimes the muzzle and neck have a dark gray tint. Cows of this breed are distinguished not only by their low weight, but also by relatively modest milk yields (3000-3500 kg per year). This disadvantage is more than offset by the record high fat content: in ordinary animals it is 5-6%, in the best representatives of the breed it reaches 10%, and the record was 14%! In fact, Jersey cows produce cream, so they are considered indispensable in those farms that specialize in the production of butter. These cows are widely used for crossbreeding to increase fat in other breeds. Due to their small mass, they do not trample pastures; moreover, they are undemanding, but nervous and require delicate handling.
Jersey cow.
Meat and dairy breeds
Simmental - formed over hundreds of years in the valley of the Swiss river Simma, officially approved in 1926. Animals of proportional build, with a wide body, deep chest, developed dewlap and heavy thick skin. Height at the withers 140-160 cm, weight of bulls 850-1300 kg, cows 550-900 kg. The horns of these cows are regular in shape. Most often there is a fawn-motley and red-motley suit, less often fawn and red. Despite the versatility, the milk yield of these cows is not inferior in size to dairy cows. On average, a cow gives 3500-5000 kg per year, and record holders 10,000-14,000 kg with a fat content of 3.8-4.1% (sometimes up to 6%). The yield of meat in the carcass is 55-65%. Animals are unpretentious, easily adapt to various climatic conditions, digest roughage well, rarely get sick, and are distinguished by a calm character. Simmentals are used to improve meat qualities in dairy and milk-meat breeds.
Representative of the Simmental breed.
Gray Ukrainian - one of the oldest breeds, leading its origin directly from the tour. It was formed in the Middle Ages by folk selection in the steppes of Europe. Similar breeds originated from gray Ukrainian cattle: Hungarian gray, Gascony, Maremma. All of them are quite high-legged, have a narrow chest, a long neck and long lyre-shaped horns pointing upwards. The color is exclusively gray, calves are born fawn. All these breeds are now few in number, and some are endangered. The reason for this is versatility, because these animals were used not only for the production of milk and meat, but also as draft animals. Because of this, gray Ukrainian cattle cannot boast of high weight and milk yield. Weight of bulls 800-850 kg, cows 450-550 kg. The annual milk yield is 2100-2800 kg of milk with a fat content of 4.2-4.5%. However, animals compensate for these shortcomings with other advantages. They are extremely unpretentious, hardy, easily adapt to cold and hot climates, eat the lowest quality feed, are prolific, calm, intelligent, and most importantly, resistant to such dangerous diseases as tuberculosis, leukemia, and even plague. After the bulls and oxen were no longer used to transport goods, their mighty strength was unclaimed and the breed fell into decline. In some countries, these cattle are trying to breed as exotic native animals.
Hungarian gray cattle is descended from the Ukrainian gray breed.
scottish highlands - bred in Scotland based on local stock. This breed cannot be called popular, but in terms of exoticism it surpasses all others. In winter and summer, these cattle are grazed on scarce northern pastures, as a result of which they have developed an abundant coat that reliably protects from the cold. The guard hair of Scottish highland cows reaches a length of 30 cm, and under it lies a short but dense undercoat. The constitution of animals approaches that of meat: they have a short head with a wide forehead, long horns, at first growing to the sides or forward, and in old age they bend upward. The most common color is red and red, less common are black, white, fawn individuals. The meat of these cows is lean, with a high content of protein and iron. Scottish highland cattle are very unpretentious, easily adapting to cold climates, use pastures efficiently, and have a calm disposition. At the same time, cows can be aggressive due to their pronounced maternal instinct. This breed is often kept in zoos and nature reserves as attractive pets.
Scottish highland cow with calf.
It would seem that it could be more exotic than Scottish cattle, but the breeders do not sit idly by, and “fluffy cows” have already appeared on one of the Iowa farms. True, they have not yet been formalized into a separate breed and exist only as a selection group. But the lack of official status, these animals more than atone for their unusual appearance. "Fluffy cows" are compact, come in black, red, piebald colors, and most importantly, they have a thick, moderately long coat. Thanks to special care, their coat forms a perfectly even plush surface that emphasizes the outlines of the body.
"Fluffy bull" selection by Matt Lautner.
Ankole-watussi (watussi) - another specific breed bred by folk selection in Africa. These are large animals of red or red-and-white color. Weight of bulls 540-730 kg, cows 430-540 kg. The main distinguishing feature of the breed - incredibly long horns, growing either up or to the sides. Their length can exceed 2 m, in some individuals they are also very thick. So, the world record for this indicator is 103 cm in circumference.
The horns are hollow inside, therefore, despite their huge size, they do not cause inconvenience to their owners. On the contrary, the network of blood vessels located inside the horn allows you to effectively cool the body.
Watussi cow herd.
meat breeds
Shorthorn - The breed originated in Scotland in the 18th century. The name of these cows in translation means "short horn" and indicates a characteristic detail of their appearance. The constitution of these cows is of a pronounced meat type: an elongated, wide and rounded body, a short massive neck, a shortened head, a strongly protruding chest, and well-developed muscles. The skin is thick, soft, loose, the coat is sometimes curly. The height at the withers reaches 128-130 cm, the weight of bulls is 900-1000 kg, cows 410-720 kg. Despite the small udder of cows, with good care, they can produce up to 3500-4500 kg of milk per year. The slaughter yield is 68-72%, the meat is of excellent quality: juicy, tender with fine fibers and pronounced marbling. The breed is early maturing, but demanding on the conditions of detention. Being natives of the north, shorthorns do not tolerate the steppe climate well, and besides, they are infertile.
Shorthorn bull.
Hereford - The breed originated in the 18th century in the English county of Herefordshire. Animals of this breed are squat, with short and strong legs, a wide, barrel-shaped body, a deep chest, a short neck, and a wide forehead. The horns are short, polled specimens are often found. The color is red with a white head, legs and belly. The skin and coat are thin. Height at the withers 124-130 cm, weight of bulls 850-1000 kg, cows 550-650 kg. On average, cows produce 1000-1200 kg of milk per year with a fat content of 3.9-4%. The meat yield is 58-70%. The meat is tender, juicy, high-calorie, with pronounced marbling.
Hereford cow.
Zebu
A kind of livestock, outwardly close to primitive breeds like the gray Ukrainian. The main difference between zebu and ordinary cows - a large hump at the withers, similar to a camel's. True, this hump is filled not with adipose tissue, but with connective tissue. This unusual appearance led scientists to look for the wild ancestors of the zebu, but they were never found. In the end, the researchers concluded that the zebu descended from the aurochs as a result of a mutation that was steadily passed down from generation to generation. Zebu have become widespread in India and the countries of Southeast Asia, where they compete with buffaloes in terms of numbers, they were also brought to South America and Africa. The selection of these animals is carried out separately from cows, although there are also hybrids between ordinary cattle and zebu. The main directions of zebu breeding - meat and meat and dairy, in addition, they are used as draft animals. Compared to cows, zebu are somewhat less milky and massive, they are more high-legged and mobile, less early and prolific. They compensate for these shortcomings with unpretentiousness, good-naturedness, excellent adaptability to a hot climate and a number of specific diseases.
Miniature zebu.
buffaloes
In the domesticated state, only Indian buffaloes are known. The breeds of these animals do not have such pronounced morphological differences as in cows, since they are used both as draft animals and as productive ones. In connection with the taboo on the consumption of cattle meat in India, buffalo selection was carried out mainly in the dairy direction. The milk of these animals differs in taste and chemical composition from cow's, it is used for the production of the famous Italian mozzarella cheese. In addition to Italy, in Europe, buffaloes are kept in Hungary and Transcarpathia (Ukraine). Compared to cows, these animals are more thermophilic and attached to water. At the same time, they are distinguished by unpretentiousness and resistance to a number of tropical diseases.
Preparing a rice field for sowing in Vietnam. Buffaloes, who themselves are very fond of water, are indispensable for working in a humid climate.
The body type is similar to small cows, but they have long hair on the underside of the body, as well as a tail with long hair, similar to a horse. Most often there are wild black yaks, brown and piebald individuals are less common.
Yak under the saddle.
The mass of males reaches 800 kg, females - up to 300 kg. The main direction of their selection - dairy. For a year, a female can give 300-400 kg of milk with a fat content of 6-7%. Yaks are also indispensable as draft and pack animals. One individual can carry up to 100 kg of payload on its back, rising to a height of up to 6000 m. At this height, a person feels obvious signs of a lack of oxygen and noticeably weakens, while yaks remain operational. Among all types of cattle, these animals are the most frost-resistant, so they can spend all year round on pastures and in open pens. In addition, yaks are suppliers of specific raw materials. - wool (she goes to make blankets and ropes) and ... manure. If cow manure is considered a by-product, then in the highlands, yak manure is indispensable as a fuel. Crossbreeds of yaks with ordinary cows and zebu are known.
Domestic yaks wandering on a high mountain glacier.
bantengs
An Asian variety of cattle that originates from a wild animal of the same name. Outwardly, bantengs are very similar to domestic fawn cows. Since they are limited in distribution in the countries of Southeast Asia, due to the beliefs of the local population, they are not bred for meat. The use of banteng is somewhat similar to the use of buffaloes: they are raised for milk production and as draft animals.
It should be noted that among other types of cattle, these animals stand out for their meek and calm disposition.
Gayali
Another variety of Asian "cows". They are descended from a large wild bull - gaura. Compared to their wild ancestors, gayals look shorter, but more massive. They are characterized by short, thick horns. Guyal coloring can copy wild (dark brown body and light legs) or be piebald. Due to the large mass of gayals, they are bred for meat by those inhabitants of India who do not profess Hinduism and eat beef. The meat of these animals has excellent taste, and the milk is high in fat. Like bantengs, gayals are distinguished by good-naturedness and phlegm, they are used for plowing and transporting goods. At the same time, they are the smallest variety of cattle. Probably, such unpopularity is explained by the narrow range of their wild ancestor. Hybrids of gayals with ordinary cows are known.
Bison and bison
They breed well in captivity, breeding of bison is especially widely practiced, the meat of which is supplied to the trading network under the original name (just like bison meat, not beef). Nevertheless, these animals can be called cattle only conditionally, since they are not considered domestic in the full sense of the word. Known hybrids of bison with cows - bison.
There are 250 cow breeds in the world. Cattle are popular due to their high productivity. Farmers try to choose the most productive types in order to obtain high-quality milk and meat. When choosing a variety of cows, it is necessary to take into account the peculiarities of its residence, care, feeding and reproduction. This knowledge will help to properly raise the animal and create optimal living conditions for it.
Characteristics and types
All types of cows are classified into:
- Meat.
- Dairy.
- Combined or dairy and meat.
The first type is characterized by rapid weight gain and low productivity. They are grown for the purpose of slaughter, they are unsuitable for milk production. A characteristic feature of beef cows is tender and soft meat. Animals of the dairy type are not able to boast of such indicators. Their body is elongated, and the cow herself is able to consume about a centner of hay per day. This is due to the high productivity of dairy cows. During the day they are milked at least 2 times, which allows you to get an impressive increase in milk. Animals of the combined type are universal, their meat is tasty and high-calorie, and the amount of dairy product obtained is not lower than that of dairy breeds.
Reference. The most common are 17 breeds of cows. The features of each of them will be discussed in detail.
Dutch
The most ancient breed is the Dutch. Its distinguishing feature is high productivity, due to which the animal has become widespread in 33 countries. A feature of the Dutch variety is considered to be a proportionally developed torso, strong muscles and short legs. The modern appearance of cattle was formed only by the 20th century. One animal is capable of producing about 4000 liters of milk annually, and the fat content of raw materials is 4%. Another plus of the Dutch cow is the rapid development. A newborn calf weighs 40 kg, and an adult is gaining about 550 kg. In bulls, the weight exceeds the declared figure by 2 times.
Simmental
This breed is from Switzerland. The animal has developed muscles and gives excellent milk. This is due to grazing in alpine meadows surrounded by lush green grass. Thanks to the intervention of specialists, the Simmental type became universal. It is considered the most common in the Russian Federation. The performance of the Simmental breed is at a high level, one animal is able to "give" 5000 liters of milk per year. When kept in special conditions, the presented indicator reaches 9000 liters.
Ayshirskaya
The Ayshire cow breed originates from Scotland. The animal is popular due to the rapid growth of the young. It is noteworthy that the breed has a small mass, but the performance is high. On average, the weight of one individual is 450 kg, and the amount of milk is 5000 liters per year. The fat content of the resulting dairy product ranges from 4-4.3%.
In addition, it is adapted to living in harsh climatic conditions. Growing and keeping an animal at high ambient temperatures is difficult. Increased rates negatively affect the general well-being of the animal and the quality of the raw materials produced.
Jersey
Individuals of the Jersey type are considered the most ancient representatives of cattle. The first animals appeared on the territory of England, the authorities forbade mixing them with other breeds. Today, the Jersey type is distributed throughout the world.
Important! A distinctive feature of individuals is increased aggressiveness. Care must be taken when caring for them.
As for productivity, this indicator is at a low level. Milk is non-fat, and its amount is negligible. In a year, one individual produces no more than 3500 liters of milk, in some cases its fat content reaches 7%.
Shvitskaya
The Schwyz type refers to the dairy and meat direction. Its homeland is Switzerland, hence its name. Individuals are brown in color and have short horns. In Russia, the first livestock appeared in the distant 19th century. On average, the weight of one individual is 600 kg, the weight of bulls reaches 900 kg. With proper care, one cow produces 4500 liters of milk per year, with a fat content of 3.7-3.8%.
Holstein
The Holstein cow breed originates from America. It is considered one of the most highly productive. Useful "properties" of the animal were noticed by German farmers, which increased its popularity in Germany. The mass of the animal is 600 kg, the productivity per year goes beyond 7000 liters. Milk has a moderate fat content, not exceeding 3.7%. To increase productivity, the breed is crossed with black-and-white, this allows you to increase the amount of dairy product up to 200 liters.
Kholmogorskaya
The Kholmogory variety is a representative of the dairy type. When growing an animal, a special bias is made on the quantitative indicators of the produced raw materials and its percentage of fat content. To this end, farmers are forced to create special care conditions. With proper feeding, one individual is able to produce 6000 liters of milk per year, while the weight of an adult cow is 550 kg.
Kholmogory breed
black-and-white
The black-and-white variety was created during the Soviet Union. The wide popularity of cattle is due to high productivity and high-quality meat. This breed has a non-standard body, large size and deep chest. In a year, one individual produces 6000 liters of milk, the fat content of which is 3.5%. To increase the level of productivity, many farmers carry out breeding work.
Kostroma
The Kostroma breed belongs to the milk-meat type. The first individuals were bred on the territory of the Russian Federation, by crossing the Algauzian and Swiss varieties. The Kostroma type was officially approved in 1945.
This breed has a gray or brown color. At the same time, the animal is large, with a powerful and muscular physique. The productivity per year is 5000 liters of milk, with a fat content of 3.7-3.9%. The mass of a cow does not exceed 650 kg, and a bull - 900 kg.
Yaroslavskaya
The Yaroslavl variety is considered one of the best on the domestic market. Dairy-type cattle produce 5000 liters of milk per year, and their fat content exceeds the standard 4%. Distinctive features of the breed - "glasses" around the eyes and white color. The animal has underdeveloped muscles with angular shapes. A unique feature of the Yaroslavl species is the ability to live in harsh climatic conditions.
Red steppe
This kind of cattle originated from the picturesque steppes of Ukraine. In farming, it is known as the hardiest and most productive breed. Individuals can adapt to any climatic conditions, without a negative impact on the amount of production.
The weight of the animal is not more than 520 kg, the productivity per year is 5000 liters of milk. As for meat qualities, they are not sufficiently developed. To increase the level of productivity of raw materials, the red steppe variety is crossed with the Angler variety.
Hereford
The Hereford breed is popular all over the world, the amount of milk produced is minimal. A distinctive feature of the presented type is the high quality of meat. Marble products are in great demand. The animal is able to live in any conditions and quickly adapt to the climate. On average, life expectancy is 18 years, and the weight of an individual is 850 kg. Bulls are in a more developed weight category, up to 1350 kg.
Bestuzhevskaya
Among all breeds of cows, Bestuzhevskaya occupies an honorable place. It belongs to the meat and dairy type, grown exclusively at home. It gained particular popularity from the beginning of the 19th century. A distinctive feature is a bright red color, turning into a brown tint. The average weight of heifers is 500 kg, bulls - 800 kg. One individual gives 3500 liters of milk annually, with a fat content of 4%.
Lebedinskaya
The Lebedinsky variety belongs to the meat and dairy class and is characterized by high productivity. It was bred in 1930 in Ukraine, it is distinguished by a gray-brown color with a massive body. The mass of bulls is up to 1000 kg, and heifers no more than 550 kg. Milk productivity does not exceed 6000 liters of milk, with a fat content of 3.8-3.9%. The main advantage of the Lebedinsky variety is a high weight gain and rapid development.
Tagil
A distinctive feature of the Tagil breed is heterogeneity. There is no standard "external" appearance and color. Many individuals are similar to representatives of the Dutch breed, others closely merge with local cattle. The weight category of animals does not exceed 600 kg for heifers and 900 kg for bulls. Every year, one individual gives about 4500 liters of milk with a fat content of 4.2%. Meat quality is at a high level.
Kurgan
The Kurgan breed belongs to the meat and dairy type. For the first time, the animal was bred in 1949 on the territory of the Russian Federation, by crossing local cattle with individuals of the Yaroslavl and Tagil varieties.
The weight category of heifers is 550 kg, bulls - 900 kg. Productivity per year does not exceed 3200 liters of milk, with a fat content of 3.9-4%. The main advantages of the Kurgan type are high precocity, adaptability to any climatic conditions and good meat qualities.
Conclusion
All breeds of cows in Russia are popular due to their productivity and meat qualities. When choosing a variety of cattle, it is necessary to take into account its future purpose and its own capabilities. Regardless of the fitness of the breed, each breeding individual requires special conditions of detention. Not only productivity, but also the well-being of animals depends on the correct feeding, care and additional “options”.
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