Cf cattle bio_div

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Cf cattle bio_div

  1. 1. Diversity In Different Cattle Breeds By: Casey Fiehler
  2. 2. North American Dairy Cattle Breeds Ayrshir 11 different breeds of dairy breeds Brown Swiss Canadienne Dutch Belted Guernsey Holstein Jersey Kerry Milking Short horn Dexter Red Poll
  3. 3. Ayrshire Coloring: red and white Average Weight: 1,200 lbs Average Gallons per Day: 5-6.5 Butter Fat: 3.9% Protein: 3.3% Originated From: Scotland Environment: harsh winters & rocky terrain Known for: good udders, small fat molecules in the milk (easier to digest, makes creamy cheese)
  4. 4. Brown Swiss Coloring: light brown or gray/silver with a white muzzle and a dark nose Average Weight: 1,300-1,400 lbs Average Gallons per Day: 5.3-9 Butter Fat: 4.0% Protein: 3.5% Originated From: Switzerland Original Environment: harsh climate, slopes of the Alps in Switzerland Known for: large quantity of milk, long lifespan, sturdiness & strength, ability to stay in lactation longer than other breeds, best milk for cheese market (due to high protein and large quantity), quiet temperament Notes: large calves, may have difficulty calving first time
  5. 5. Dexter Coloring: black, brown and red (most are black) Average Weight: 600-700 lbs Average Gallons per Day: 1 1/2-2 1/2 Butter Fat: 4% Protein: ? unknown Originated From: Ireland Known for: smaller cow (400 lbs of meat), lean meat, perfect small-farm cow, strength (can be trained to pull things), birthing without assistance, longevity (can keep calving/milking for up to 15 years), smaller fat globules in the milk (easier to digest), good mothers–will nurse 2-3 calves from other cows Note: can carry a gene that leads to dwarfism, will lead the cow to have stillborn calves with a deformed “bull dog” face (can check for this with a DNA test)
  6. 6. Guernsey Coloring: white and brown, orangish-red Average Weight: 1,100-1,200 lbs Average Gallons per Day: 4.6-5.5 Butter Fat: 4.5% Protein: 3.5% Originated From: British Isle of Guernsey Known for: good disposition, yellow milk because of extra Carotene/Vitamin A, few problems with calving, quick breeders, early maturation
  7. 7. Holstein-Friesian Coloring: black and white or red and white Average Weight: 1,400-1,500 lbs Average Gallons per Day: 8-10 (some say up to 14!) Butter Fat: 2.5-3.6% Protein: 3.1% Originated From: Germany Original Environment: grass pastures Known for: large quantity of milk, used in almost all commercial operations
  8. 8. Jersey Coloring: light brown, gray, brown, cream or black Average Weight: 900-1,000 lbs Average Gallons per Day: 4-6 Butter Fat: 4.9% Protein: 3.7% Originated From: Britain’s Isle of Jersey Known for: best disposition of all dairy cows, easy calving, early maturation, high fertility, rich and creamy milk, hardy, not great beef but ok
  9. 9. Red Poll Coloring: red or red and white Average Weight: 1,200-1,250 lbs Average Gallons per Day: 4-5.25 Butter Fat: 4-4.75% Protein: 3.5% Originated From: England Environment: lush grass, sandy beaches and marshland Known for: good for beef and milk, early to mature, long life, hardiness, docile temperament, ability to gain weight from grass, good fertility, healthy calves, endangered
  10. 10. Canadienne Color: Black, brown, tan, or russet with a pale fawn muzzle and udder. Many have a lighter colored stripe along the back. The black-tipped horns curve up and turn back -toward each other. Average Weight: Cows weigh about 1,100 pounds, and bulls about 1,600 pounds. Milk -production: Averages about 15,000 pounds per lactation, Butterfat: 4.35% Protein: 3.7% Originated: Normandy and Brittany Environment: They will thrive in pasture rather than on expensive imported Known For: Most significant is the breed’s ability to produce milk on poor forage and under very challenging conditions.
  11. 11. Dutch Belted Color: black or occasionally red with a bright white belt around its middle. Average weight: Bulls range up to 2000 pounds and cows from 900-1500 pounds. Milk production: 12,000-15,000 pounds of rich milk per lactation period. Butter fat: 3.5-5.5%. Protein: unknown Originated from: Holland Environment: Known for: The breed’s fertility / reproductive efficiency is claimed to exceed that of the Holstein. Calving difficulties are not common. Because of the stockier frame of the breed, crossbreeding will produce a higher beef yield than through the average dairy cow, rendering the Dutch Belted a viable all-
  12. 12. Kerry Color: Mostly black in color with a little white on the udder. The horns are whitish with dark tips. Average Weight: 780-1000 pounds Milk Production: 7000-8000 pounds, but can occasionally exceed 10,000 pounds Butter Fat: 4% Protein: 3.24% Originated From: Ireland Environment: Marginal pastures of the hill districts of southwestern Ireland do quite well on poor pasture. Known For: One of the oldest breeds in Europe. Its milk is ideal for ice-cream making
  13. 13. Milking Shorthorns Color: red, red with white markings, white, or roan. Average weight: 640 to 680 kg (1,410 to 1,500 lb). Milk production: 7,000 kg (15,000 lb) in an annual lactation of 305 days Butter fat: 3.8% Protein: 3.3% Originated from: Great Britain Environment: Valley of the Tees River Known for: Milking/Dairy Shorthorn cattle are also known for high levels of fertility, grazing efficiency, and ease of management that result in the breed being high suitable for low-input dairy operations in various production environments. Milking Shorthorns are known for their durability, longevity, and ease of calving as well as their versatility in a number of production environments.
  14. 14. Beef Cattle Breeds Black Angus Red Angus Herefordshire Piedmontese Waguyu Charolais cow Brangus
  15. 15. Angus Modest or higher degree of marbling Medium or fine marbling texture "A" maturity 10 to 16 square-inch ribeye area Less than 1,000-pound hot carcass weight Less than 1-inch fat thickness Moderately thick or thicker muscling No hump on the neck exceeding 5 cm (2") Practically free of capillary rupture No dark cutting characteristics Usually black or red in color
  16. 16. Herefords Greater weight for age and rate of gain either at pasture or on yard feeding The ability to command top prices in the markets as finished beef or as store cattle A higher selling price for breeding stock Greater economy of gain in feeding High percentage of calf crops Lower wintering costs Docility and ease of management Lower labor costs Early maturity and longevity
  17. 17. Piedmontese Early maturing and long living High fertility levels Calving ease High feed efficiency Climate adaptability High dressing percentages High cutability Beef with lower fat and cholesterol
  18. 18. Waguyu Calving ease Generous ribeye size Finer meat texture No excessive back fat Wagyu are very fertile: bulls have a high servicing capacity at a young age, and heifers reach sexual maturity at a young age Wagyu cattle have docile temperaments and are easy to handle and move The breed is hardy and adaptive to different environments. Wagyu are being raised across the United States with ease.
  19. 19. Charolais cow Charolais are good for growth and uniformity They have superior natural live weight gain for age Tremendous muscling and conformity Easy to manage in terms of temperament Ease of calving The ability to fit into any system – grass based or intensive Charolais delivers a distinct color code, Charolais cross calves have dominant color markings which provides a guarantee of their parentage
  20. 20. Brangus Resistant to heat and high humidity Hardy in cold climates Good mothers Resistance to ticks and bloat A good forager Rapid weight gain Average to slightly late maturing A carcase without excessive fat
  21. 21. Fistulated Fistulated cow: is a cow with an intentional hole in it for scientific research. In 1822, a Canadian suffered a wound that refused to heal, but the man otherwise was in fine health. His doctor discovered that the digestive process could be observed directly through the hole. The discovery spread, and for over 150 years, fistulation has been used to observe digestive processes in living animals, with the first recorded scientific use on animals dating to 1833. In modern days, scientists install a plastic device called a 'cannula' into the side or stomach of an animal which allows them access to the various organs. In the case of the Davis fistulated cows, they observe how fast the cow digests various foods and what chemical/biological processes the food undergoes. To learn more about fistulation there is a video link below. http://www.youtube.com/watch?v=-ban6fHArBU

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