Pedigree Dairy Breeds : Irish Moiled

History

The Irish Moiled is one of the rarest cattle breeds which originated in Ireland. Traditionally a dairy cow, it has earned the reputation as a truly dual purpose breed, producing both high quality beef and milk from poor quality grazing. 

In the 20^th Century the breed declined in numbers as it was superseded by new more specialised breeds. 

Photo courtesy of Ystrad Traditional Organics,www.ystradorganics.co.uk

The decline was so dramatic that by the 1970's the breed had been reduced to less than 30 females maintained by two breeders in Northern Ireland - David Swan of Dunsilly and James Nelson of Maymore. 

The Society was formed in 1926 to develop and improve the breed. In 1982 the Society was revived with the encouragement of the Rare Breeds Survival Trust. The breed has enjoyed valuable research and guidance from both the Trust and the Genetics Department of Liverpool University. 

The Society has a well established DNA testing programme to ensure validity of pedigrees and the integrity of this important gene pool. 

In 2008 a breed conservation strategy was launched. It is hoped that this strategy will help maintain the genetic base of the breed and also reduce to a minimum any increase in inbreeding within the breed. 

Today there are approximately 140 members of the Society with over forty breeders on the mainland of Great Britain and the others being in Northern Ireland and the South of Ireland.

Characteristics

The Irish Moiled is a hornless breed with a varied colouration, characteristically red in colour marked by a white line or 'finching' on the back and under parts, but can vary from white with red ears to nearly all red. The name Moile is derived from the Gaelic language and relates to the distinctive dome or mound on top of the head. The Irish Moiled is of medium size for example, a mature cow can weigh up to 650kg. 

Photo courtesy of Ystrad Traditional Organics,www.ystradorganics.co.uk

They are generally easy to handle with a placid docile temperament. 

Irish Moiled bulls are normally of an excellent temperament making their use in even the smallest herds commonplace. Surplus males sell well as steers finishing between 20-24 months on good quality forage diet to grade 03, at carcass weights from 220-260 kg. Where forage is poor, supplements will be required, but care must be taken to avoid them becoming over fat. The beef is of superb quality with a distinctive flavour. Rapidly growing specialist markets for the beef exist both in Great Britain and Ireland. 

The Irish Moiled cow can be relied upon to produce a calf every 12 months if kept in good health and body condition and is running with a bull. Artificial insemination is also successful. They will calve to a continental bull without difficulty and have sufficient milk to do a good job with the cross calf. They will continue to breed satisfactorily until at least ten years of age. Many have continued to 15 years and beyond. 

Tradition has it that they are "big bellied" to consume and digest large quantities of poorer quality forage which was their traditional diet. They are ready browsers, especially of willow ash and ivy, which makes them ideal in extensive or conservation grazing situations. 

In the dairy, yields of up to 5000 litres are being recorded on these extensive systems. In the suckler herd the cow will "milk off her back" to give the calf the best start in life. 

They are sound in hoof and leg and at home on most types of terrain. Moileds grow a thick winter coat and out-winter happily although being a heavy animal they will 'poach' soft ground. Silage or hay will be needed for out-wintering in most situations. Mineral supplements are advisable although concentrates should not be required unless cows start winter with no fat on their backs. 

Female calves are either retained within the herd or find a ready market with other breeders of pedigree Irish Moileds.

Photo courtesy of Ystrad Traditional Organics, www.ystradorganics.co.uk

Statistics

Dual purpose breed

Easy calving

Longevity

Great tasting beef

Hardy and will out winter

Easy to handle

Distribution

This breed in being conserved and produced in Ireland and Great Britain. 

Original Article Here

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Pedigree Dairy Breeds : Illawarra

History

Illawarra cattle have taken their name from the Australian aboriginal word for a piece of land 50 miles south of Sydney, land locked between the Pacific Ocean and what was once a near impenetrable escarpment which rears abruptly to the west. 

In Australia dairying began as an industry in the 1840's, up till then cattle had mainly been produced for beef.

The early settlers had for the most part, cleared the Illawarra area with the assistance of convict labour. All breeds, types and colours of cattle had been introduced into the area. 

Cattle grants from Government and private herds reached the Illawarra. These included Longhorn Durhams, Shorthorn Durhams, Red Lincolns, Red Ayrshires and Jerseys. However, three members of the Osborne family from Northern Ireland had, since 1829, laid the foundations of a dairy industry, and in doing so, the evolution of the breed the Australian Illawarras. The Osbornes imported the best cattle, promoted the first Agricultural Show at Wollongong and encouraged others in forming a dairy industry. 

The Australian and Californian gold rushes provided the impetus for an expansion of the industry and the Illawarra area took up the demand for butter and other dairy products, and dairy has remained an important Illawarra industry ever since. 

The Illawarra breeders were credited with having a flair for stockbreeding and an “eye for a good beast”. The 1860's saw increased recording of breeding details and facts, which noted the importation of several outstanding bulls bought to suit the environment. 

In 1898 the embargo was lifted allowing a fresh wave of cattle imports. Breeders introduced Jersey, Guernsey, Kerri Dexter, Friesian, Shorthorn and Ayrshire bloodlines and it was from this amalgamation that the Australian Illawarra dairy cattle descended. 

One Ayrshire bull, from Victoria, named “The Earl of Beaconsfield” proved outstanding when mated with cattle of the Illawarra. The progeny was magnificent and amongst the most celebrated was a cow called “Honeycomb”. Claimed to be Champion Dairy Cow of the world in the early nineties, she was also invincible in the show ring and winner of all the milk and butterfat awards. This was the cow that inspired the Illawarras, and the breeding programs began revolving around Red and Roan Shorthorns and Ayrshire bulls. Studs became more prevalent and spread to many other parts of Australia including Queensland. 

In 1910, dairymen met at Kiama to establish another Herd Book, under the title Illawarra Dairy Cattle. 

Milking Shorthorn and Illawarra Dairy Cattle Societies continued to flourish and expand throughout all Australian States. In Queensland the two breed Societies amalgamated to form the Illawarra Dairy Cattle Association of Queensland. This lead to further interstate amalgamations until, after protracted negotiations over many years, a national body called The Australian Illawarra Shorthorn Society was formed in Brisbane in 1930. For many years they were referred to as the Illawarra Shorthorns, or “the A.I.S. cattle”. 

Now the term Illawarras is commonplace and the Society is called The Illawarra Cattle Society of Australia. The “Shorthorn” was dropped from the name because it caused confusion to some overseas buyers, who associate Shorthorn with dual-purpose animals. International recognition has consolidated the breed worldwide.

Characteristics

Illawarra cattle can be a rich red colour with a bit of white on the flanks or roan, other colours such as broken colours or black and brindle are not allowed. The breed has strong dark hooves and dark pigmentation which helps protect from skin cancers and sunburnt teats. They are a medium sized animal with a confirmation that increases in depth towards the hindquarters with a sharp, clean outline. 

Illawarras produce large quantities of milk in excess of 40 litres per day, the milk has moderate fat and high protein. Other favourable attributes of this breed are its adaptability to varying climatic conditions, the calving ease being one of the most noticeable features as they calve unattended and their pelvic formation being suited to the job. Illawarra cows can keep producing calves every year into their early teens which overall provides a very sound investment.

Statistics

Produce large quantities of milk, many in excess of 40 litres/day

Very adaptable to climatic conditions

Calving ease with superior pelvic formation

Longevity, can keep producing till their early teens

Strong pigmentation, less skin cancers

Good temperament

Distribution

Illawarras are one of the top ranking dairy cattle breeds in Australia. 

Original Article Here

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Pedigree Dairy Breeds : Holstein

History

The Holstein breed originated in Europe. The major historical developement of this breed occured about 2000 years ago in what is now the Netherlands and more specifically in the two northern provices of North Holland and Friesland which lay on either side of the Zuider Zee. The original stock were the black animals and white animals of the Batavians and Friesians, migrant European's who settled in the Rhine Delta region about 2,000 years ago. For many years, Holsteins were bred and strictly culled to obtain animals which would make best use of grass, the area's most abundant resource. The intermingling of these animals evolved into an efficient, high-producing black-and-white dairy cow.

Characteristics

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

Holsteins are most quickly recognized by their distinctive colour markings and outstanding milk production. Holsteins are large cattle with colour patterns of black and white or red and white. 

A healthy Holstein calf weighs 90 pounds or more at birth. A mature Holstein cow weighs about 1500 pounds and stand 58 inches tall at the shoulder. 

Holstein heifers can be bred at 15 months of age, when they weigh about 800 pounds. It is desirable to have Holstein females calve for the first time between 24 and 27 months of age. Holstein gestation is approximately nine months. 

While some cows may live considerably longer, the normal productive life of a Holstein is six years. 

Average production for all Holsteins enrolled in official U.S. production-testing programs in 1987 was 17,408 pounds of milk, 632 pounds of butterfat and 550 pounds of protein per year. 

There is growing interest in the polled factor in dairy cattle. All breeds have some polled (naturally hornless) cattle. A number of Red & White breeders have shown a special interest in developing polled cattle. A large number of polled young sires, both red and red factor are currently in sampling.

Statistics

Holsteins have the highest milk productions in the world. They have an unequalled genetically anchored achievement ability which has no biological ceiling. Genetic improvements of 1 to 2 percent per year are totally realistic. 

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

They adapt to all management and utilisation systems. They can be stabled, but are equally suitable for grazing. They can be kept on grassland or in mixed farming systems with bi-annual grazing, or be stabled throughout the year. Neither does it matter whether they are kept in high-lying or low-lying area. Not only are Holstein suitable for low-cost farming systems, they are also eminently suitable as dairy industry cows in intensive farming, which requires the stabling of cows. 

However, Holsteins, compared to natural breeds, are not as resistant to heat and diseases when in difficult agro-ecological areas. Their reaction to such conditions is a reduced production capacity. Experience has taught that they exhibit divergent adaptation abilities, which should therefore receive attention from a technical point of view when breeding. In the case of cross-breeding with natural breeds the calves show a higher heat tolerance and higher production figures are achieved than in the case of cross-breeding with other cultural breeds. 

Holsteins produce vigorous calves distinguished by rapid growth, early maturity and easy care. If they are managed well, they exhibit no fertility problems. 

They are good-natured, are easy to handle and can be stabled without any problems. They are also resistant to stress, exhibit a herd mentality and are not solitary animals. 

Holsteins are more than just a dairy breed. The animal also contribute to the meat supply worldwide, have a high growth percentage in the fattening sector and produce meat with a fine fibre. In industries aimed exclusively at milk production, they are cross-bred with beef breeds for a better quality veal. 

Top producing Holsteins milking twice a day have been known to produce up to 67,914 pounds of milk in 365 days. unexcelled production, greater income over feed costs, unequaled genetic merit, and adaptability to a wide range of environmental conditions Such convincing evidence of genetic superiority has created an active export market for Holstein genetics. Currently, live Holstein females and males and frozen embryos and semen are being exported to more than 50 countries and used extensively to improve foreign food supplies and dairy producer incomes.

Comparative

Genetic Relationships between Lifetime Profit and Type Traits in Spanish Holstein Cows, PDF format

Photo courtesy of West Port Holsteins,www.westportholsteins.ca

Distribution

Holsteins can now be found on every continent and in almost every country. 

Original Article Here

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Pedigree Dairy Breeds : Guernsey

History

The Guernsey originated on the small Isle of Guernsey, situated in the English Channel just off the coast of France. There is no concrete evidence as to the development of the Guernsey before the 19th Century but there may be some truth in the theory that the Isigny cattle of Normandy and the Froment du Léon breed from Brittany were ancestral relatives of the modern Guernsey. Indeed the Jersey, the Guernsey and the Froment du Léon are the only members of the Channel Island sub type of European Blond cattle. 

The Guernsey was first recorded as a separate breed around 1700. In 1789, imports of foreign cattle into Guernsey were forbidden by law to maintain the purity of the breed although some cattle evacuated from Alderney during World War II were merged into the breed (Spahr and Opperman, 1995). 

The Guernsey breed built its reputation for the production of quality milk from grass during the 19th and early 20th centuries and then exported cattle to found significant populations in several other countries. From an original mixed foundation, island breeders concentrated on improving the stock by eliminating faults and making their cattle more homogeneous. All this was based mainly on visual appearance supplemented by some milk recording. 

Guernsey's renown as an unique producer of rich yellow coloured milk gave her the title "Golden Guernsey".

Characteristics

Photo courtesy of Hoards Dairyman farm,http://hoards.com

The colour of the Guernsey varies from yellow to reddish-brown with white patches. They have a finely tuned temperament, not nervous or irritable. Physically the breed has good dairy conformation and presents the visual impression of a plain animal bred for utility rather than good looks. The cow weighs 450 to 500 kg slightly more than the average weight of the Jersey cow which is around 450 kg (1000 pounds). The bull weighs 600 to 700 kg. They have an attractive carriage with a graceful walk, a strong back, broad loin, wide rump and deep barrel, strong, attached udder extending well forward, with the quarters evenly balanced and symmetrical. Heifers generally come into milk at about two years of age. The average weaning weight of heifers and bull calves is 75 kg. The Guernsey bull has an attractive individuality, revealing ample vigour and masculinity. It has smooth-blending shoulders showing good refinement, strength and even contour.

Statistics

• Guernseys are efficient converters of feed to product, being of intermediate size, Guernseys produce their high quality milk while consuming 20 to 30 percent less feed per pound of milk produced than larger dairy breeds.
• Guernseys are capable of High Milk Flow.

  Photo courtesy of The English Guernsey Cattle Society, guernseycattle.com

• Guernseys reach reproductive maturity at an early age and can calve at 22 months of age. This provides an early return on investment.
• Guernseys produce calves big at birth, which are easy to rear.
• Guernseys are well known for having the minimum of calving complications.
• Guernseys are adaptable to all climates and management systems and lack any known undesirable genetic recessive's.
• Her fawn and white coat enhances her heat tolerance and reduces heat stress, which adds to her ability to maintain production levels anywhere.
• They are docile and have an ideal Dairy Temperament.

Comparative

Milkiness

Research carried out in USA has shown that 60% of Guernseys carry the Kappa Casein 'B' gene. This is of real economic benefit to cheese plants, giving a firmer curd, increased volume and better cheese characteristics. 

Guernsey milk contains 12% more protein, 30% more cream, 33% more vitamin D, 25% more vitamin A and 15% more calcium than average milk. 

96% of Guernsey cows carry the protein Beta Casein A2 in their milk. There is some anecdotal evidence that this protein MAY be better for the health of some people than the Protein Beta Casein A1 that is found in most other milks. PDF 

UK NMR Annual Report 1997/1998
	Butterfat%	Protein%
Guernsey	4.81%	3.59%
Holstein	4.02%	3.19%

Calving

Research has shown that Guernseys have the lowest incidence of calving difficulty of any of the major dairy breeds. This is witnessed by the fact that there is no need for AI companies to indicate 'Calving Ease' bulls in the Guernsey breed. Trials have shown that Guernseys also calve easily even when crossed with heavier beef breeds.

Distribution

Photo courtesy of The English Guernsey Cattle Society,guernseycattle.com

Today, numbers of Guernsey's are decreasing slightly due to the increase in popularity of the Holstein, but it remains a popular breed and is bred in the UK, the USA, Canada, South Africa, Australia and New Zealand. 

Original Article Here

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Pedigree Dairy Breeds : Girolando

History

The origins of the first Girolando date from the 1940's, compared to other breeds it is a relatively young breed. 

Photo courtesy of Fazenda Morro Da Mandioca, www.morrodamandioca.com.br

Around the 1940's Brazilian farmers began to cross the Gir intensively with the Dutch, looking for two breeds which complemented each other to serve as an improved breed for the Brazilian market requirements at that time. 

Production and popularity of this breed as been sped up due to its high productivity in terms of fertility and efficiency plus, the efforts of the governmental project for improvement called 'Program Girolando'. 

In 1989 the Ministry of Agriculture together with the representing associations, drafted the standards for the breeding of Girolando to be 5/8 Holtein and 3/8 Gir.

Today the Girolando is responsible for 80% of milk produced in Brazil.

Characteristics

The Girolando takes its looks from the Holstein and the Gir, it can be black and white in colour but it can vary depending on the percentage of each in the cross. Their ears are large like Gir.

Female Girolando have physiological and morphological characteristics perfect for the production in the tropics (udder capacity and support, size of teats, factors intrinsic to the milk, pigmentation, thermo-regulatory capacity, strong hooves and legs, forage conversion, reproductive efficiency).

Girolandos start producing calves at around 30 months, the peak of milk production is at 10 years and they can keep on producing til about 15 years. The interval between births is around 410 days.

The average production of milk per lactation is 3,600 kg (two milkings/day) in 305 days, with 4% fat, accumulating a lifetime production over 20,000 kg of milk. 

Males have adaptability (efficient foraging, resistance to diseases and pests, speed of weight gain), can perform comparable to any specific industrial crossing for meat, when placed in similar situations in breeding. 

In tests it has shown that average weight gain per day is 1kg, plus it has length and thickness with an even distribution of fat to produce a good carcase.

Statistics

Hybrid vigour

Quiet disposition

Good milk production even in hotter climates

Adaptability

Longevity

Fertility and calving ease

Meat yield

Distribution

Photo courtesy of Girolando da Setão,www.gruposertao.com.br

The Girolando is mainly produced in Brazil and is gaining popularity.

Original Article Here 

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Pedigree Dairy Breeds : Friesian

History

The exact origins of the breed are difficult to determine but it is known that in the 18^th century, herds of small black-and-white cattle were brought into northern Holland and Friesland from northern Jutland to replace animals that had fallen victim to disease and flooding. 

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

These animals were crossed with the existing Dutch cattle and formed the basis of the Friesian. 

Before the establishment of the Netherlands herdbook in 1873 and the Friesland herdbook in 1879, both black-pied and red-pied animals were maintained separately. The preference for black-pied cattle, particularly in the United States, led to the further segregation of red-pied animals and presently this colour variation only exists in small number in the Netherlands. 

Production levels of this breed declined during the 1950's when excessive emphasis was placed on correct colour pattern. During the 1970's Holsteins were imported from the United States and used to improved the milk production. This resulted in larger animals with a more pronounced dairy characteristics. The mixing of these two breeds is such that now many Friesians are 25% to 75% Holstein. 

The modern Friesian is pre-eminently a grazing animal, well able to sustain itself over many lactations, on both low lying and upland grassland, being developed by selective breeding over the last 100 years. Some outstanding examples of the breed have 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon. 

As the Friesian is mainly a dairy breed, surplus male animals are highly regarded, as they are producers of high quality lean meat, whether crossed with a beef breed or not. Beef cross heifers have long been sought after as the ideal suckler dam replacement.

Characteristics

The Friesian can be one of two coat colour types, white with black patches (the common colour) or white with red patches. They are very similar in size and confirmation to the Holstein.

The Friesian is a renowned dairy breed with some outstanding examples of the breed having 12 to 15 lactations to their credit, emphasising their inherent natural fecundity. In response to demand, protein percentages have been raised across the breed and herd protein levels of 3.4% to 3.5% are not uncommon. 

One of the great strengths of the British Friesian is the ability of the male calf to finish and grade satisfactorily, either in intensive systems, or as steers, extensively.

Statistics

Photo courtesy of Lismulligan British Friesians,www.lismulligan-friesians.co.uk

1) Calve more frequently
2) Calve more often in their lifetime
3) Need less replacements
4) Provide valuable male calves
5) Have lower cell counts
6) Have higher fat and protein percent

They are also known for their:

Versatility

Quality milk

High lifetime yields

High quality lean meat

Distribution

This breed is generally found in the Netherlands, USA and the UK, although semen exports are on the increase to grass based systems of milk production. 

Original Article Here

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Pedigree Dairy Breeds : Estonian Red

History

Estonian Red cattle have evolved from continuous crossbreeding of the the native Estonian cattle with the Angler and Danish Red cattle. This crossbreeding started in the middle 1800's with the aim to create a breed which produced milk with a high fat content and an increased yield. Later on more attention was focused on weight and body size. The first Estonian Red animals were entered in the herdbook in 1885. 

The Estonian Red started to spread throughout Estonia towards the end of the 19^th Century although a great number of herds perished during World War 1 and 2. In 1916 there were 269,000 cows which was reduced to 225,000 by 1920. A strong advocate of the breed Jaan Mägi set up the Estonian Angler Breeders' Society in 1919 to help the breed, and in 1928 he renamed the breed to what it is known today, the Estonian Red, it has been gaining popularity ever since. 

In 1993 the European Red Dairy Breed Association was set up in Denmark which aims to improve Red breeds to make them more economical, provide opportunities for breeders and increase communication between European Red cattle breeders with the Estonian Red being one of the five breeds. This breed is also part of the International Red Cow Club.

In the last 10 years seven different breeds have been used to inprove this breed, these are, Angler, Danish Red, Swiss, Red Holstein, Norwegian Red, Ayshire and Swedish Red and White. The Estonian Red is now fully restored to its popular position and is fully competitive with the Estonian Holstein, as now it accounts for 63.3% of all cattle in Estonia.

Characteristics

The Estonian Red is medium in size with a strong frame. The coat colour is red and can range from light to dark, the bulls tend to be dark. 

Some body measurements are as follows; withers height 127.5cm, chest depth 70cm, chest width 45.5cm, oblique body length 157.9cm, heart girth 195.6cm, cannon bone girth 18.3cm. 

The mature cows weigh 450 to 550 kg with a maximum of 780 kg and mature bulls weigh 800 to 900 kg again an approximate maximum of 1000 kg. Calves at birth weigh 31 to 33 kg. 

The milk yield of 164,900 evaluated cows was 3456 kg with 3.92% fat. The production of Estonian Red cattle at 77 breeding farms is as follows; average milk yield per cow 3784 kg, fat content 3.98%, protein content 3.30%. In 12 high producing herds the average milk yield per cow during a 305 day lactation amounts to 4127-5029 kg, and fat content is 3.90-4.18%. There are 25 record holders in these herds: including cow 5338 - 5^th lactation, 9610 kg milk, 4.14% fat; cow 4519 - 7^th lactation, 8554 kg of milk, 4.47% fat; cow 2431 - 2^ndlactation, 7806 kg milk, 4.65% fat. 

Improvement of the Estonian Red is being carried out by pure breeding and by crossbreeding with the Danish Red and the Angler. The new type with Angler blood should have the following performance; milk yield not less than 7000 kg with 4.0% fat, milking rate 1.9 kg per minute, live weight of cows over 600 kg and wither height of at least 140cm.

Statistics

High milk yield

Increased milk fat content

Strong conformation

Good udder traits

Distribution

This breed is produced in Estonia. 

History

Estonian Red cattle have evolved from continuous crossbreeding of the the native Estonian cattle with the Angler and Danish Red cattle. This crossbreeding started in the middle 1800's with the aim to create a breed which produced milk with a high fat content and an increased yield. Later on more attention was focused on weight and body size. The first Estonian Red animals were entered in the herdbook in 1885. 

The Estonian Red started to spread throughout Estonia towards the end of the 19^th Century although a great number of herds perished during World War 1 and 2. In 1916 there were 269,000 cows which was reduced to 225,000 by 1920. A strong advocate of the breed Jaan Mägi set up the Estonian Angler Breeders' Society in 1919 to help the breed, and in 1928 he renamed the breed to what it is known today, the Estonian Red, it has been gaining popularity ever since. 

In 1993 the European Red Dairy Breed Association was set up in Denmark which aims to improve Red breeds to make them more economical, provide opportunities for breeders and increase communication between European Red cattle breeders with the Estonian Red being one of the five breeds. This breed is also part of the International Red Cow Club.

In the last 10 years seven different breeds have been used to inprove this breed, these are, Angler, Danish Red, Swiss, Red Holstein, Norwegian Red, Ayshire and Swedish Red and White. The Estonian Red is now fully restored to its popular position and is fully competitive with the Estonian Holstein, as now it accounts for 63.3% of all cattle in Estonia.

Characteristics

The Estonian Red is medium in size with a strong frame. The coat colour is red and can range from light to dark, the bulls tend to be dark. 

Some body measurements are as follows; withers height 127.5cm, chest depth 70cm, chest width 45.5cm, oblique body length 157.9cm, heart girth 195.6cm, cannon bone girth 18.3cm. 

The mature cows weigh 450 to 550 kg with a maximum of 780 kg and mature bulls weigh 800 to 900 kg again an approximate maximum of 1000 kg. Calves at birth weigh 31 to 33 kg. 

The milk yield of 164,900 evaluated cows was 3456 kg with 3.92% fat. The production of Estonian Red cattle at 77 breeding farms is as follows; average milk yield per cow 3784 kg, fat content 3.98%, protein content 3.30%. In 12 high producing herds the average milk yield per cow during a 305 day lactation amounts to 4127-5029 kg, and fat content is 3.90-4.18%. There are 25 record holders in these herds: including cow 5338 - 5^th lactation, 9610 kg milk, 4.14% fat; cow 4519 - 7^th lactation, 8554 kg of milk, 4.47% fat; cow 2431 - 2^ndlactation, 7806 kg milk, 4.65% fat. 

Improvement of the Estonian Red is being carried out by pure breeding and by crossbreeding with the Danish Red and the Angler. The new type with Angler blood should have the following performance; milk yield not less than 7000 kg with 4.0% fat, milking rate 1.9 kg per minute, live weight of cows over 600 kg and wither height of at least 140cm.

Statistics

High milk yield

Increased milk fat content

Strong conformation

Good udder traits

Distribution

This breed is produced in Estonia. 
Original Article Here

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