breeds of dairy cattle

Photo by Lynn Betts courtesy of USDA Natural Resources Conservation Service.

BREEDS OF DAIRY CATTLE

Agriscience 102

Applied Agricultural Science and Technology

#8396

TEKS: (c)(4)(C)


Introduction

There is not a best breed of dairy cattle; however, a certain breed may be better adapted to certain environmental conditions and market demands.


Each of the breeds has certain advantages.

It is a matter of weighing the advantages against the disadvantages when selecting a breed.


An important consideration to remember is that there are outstanding cows in every breed and the differences among breeds may be of less importance than the differences among individual animals within the breeds.


When the breed that is best suited to the production program has been selected, major emphasis should then be placed upon the breeding or selecting of individual cows which will be most productive.


The person making the selection should always keep in mind that utility, adaptation, and productive capacity are important qualities to consider when selecting a breed.


The six major breeds of dairy cattle are:

• Ayrshire,

• Brown Swiss,

• Guernsey,

• Holstein,

• Jersey, and

• Milking Shorthorn.

Ayrshire

The Ayrshire breed was developed in Scotland and the first cattle were imported to the United States in 1822. Photo by Bill Tarpenning courtesy of USDA Photography Center.

In color, Ayrshires may be red with white markings and the red (or reddish-brown/mahogany) may vary in shade from very light to almost black.

Photo by Bill Tarpenning courtesy of USDA Photography Center.

Ayrshire cattle are medium-sized; a cow should weigh 1,200 lbs. at maturity.

Ayrshires are noted for having excellent shape and attachment of udders and are also known for having good feet and legs.


At one time, the horns of Ayrshire cattle were a trademark of the breed.

When properly managed, the horns would curve outward then up and slightly back.

The horns are not very practical, so most Ayrshires are dehorned as calves.

Ayrshires are strong and rugged.

They are good at adapting to all management systems and have a strong ability to rustle and forage for themselves under adverse feeding or climatic conditions.

In fact, few other breeds can match this ability.

Ayrshires are good producers, with an average milk yield of 16,942 pounds.

The Dairy Herd Improvement Association (DHIA) recorded their milk fat percentage as 3.8.


Brown Swiss

The Brown Swiss breed is one of the oldest and purest dairy breeds and is descended from cattle used on the mountain slopes of Switzerland.

They were the first to come to America in 1869 at Belmont, Massachusetts.


The color of Brown Swiss cattle varies from a light brown with gray or silvery tones to very dark brown.

The muzzle and stripe along the backbone are generally light in color. Photo by Bill Tarpenning courtesy of USDA Photography Center.

The Brown Swiss is a large breed of cattle.

A mature cow on average weighs about 1,500 pounds.

These cattle show strength and good feet and legs, which aid in the longevity of the cattle.

Brown Swiss cattle are noted for their quiet, docile temperament and are easily managed.


Another strong attribute of the Brown Swiss is its ability to do well in all weather conditions.

Brown Swiss do well in hot climates, but also thrive in conditions like in their native Switzerland.

Today, most Brown Swiss are found in Wisconsin, Iowa, and Ohio.

Another valued characteristic of the Brown Swiss is its ability to produce milk year after year.

Brown Swiss have an average milk yield of 19,385 pounds and a milk fat percentage of 3.98.

Guernsey

The Guernsey breed was imported to the United States from the small island of Guernsey, off the coast of France, in 1840.


The color of Guernsey cattle is fawn, with white markings clearly defined.

The muzzle is buff or flesh colored, the switch should be white and the skin pigmentation should be yellow.

Photo by man vyi courtesy of Wikipedia.

Guernseys are considered intermediate in size; they are not as large as Holsteins, but are larger than Jerseys.

A mature cow averages 1,150 pounds in weight.


Guernseys are often characterized as having uneven top lines and smaller, unshapely, and less attached udders.

Because of the use of artificial insemination, improvements have been made in these areas.

Photo by Ken Hammond courtesy of USDA Photography Center.

The disposition of a Guernsey cow is active, but not nervous.

However, a Guernsey bull has a more nervous disposition than that of the cow.


This breed is often referred to as the “Golden Guernsey” because of the yellow color of its milk.

The milk is high in protein, loaded with beta-carotene, and quite often sells at a premium on the market because of its golden color.

Guernseys are efficient producers of milk with an average milk yield of 14,667 pounds and an average of 4.4% milk fat.


Holstein

Holstein cattle originated in the two northernmost provinces of the Netherlands, West Friesland and North Holland.

The Holstein was imported to the United States in 1852.


Holstein cattle have color patterns of black and white and some red and white; no solid colored animals are accepted for registry.

Photo by Ken Hammond courtesy of USDA Photography Center.

The Holstein is the largest of the dairy breeds; the average weight for a cow is 1,500 pounds.

Some Holstein cows obtain extra fleshing when dry, but lose the excessive flesh when lactation begins.

Holstein cows should have straight top lines and long, level rumps.

Photo by Keith Weller courtesy of USDA Agricultural Research Service.

In temperament, Holstein cows are generally quiet and docile, but bulls can be vicious.

Steers of this breed or crosses with beef breeds feed out well and produce desirable beef carcasses for slaughter.

Holsteins have a large capacity for roughage and thrive on good pastures.


Photo by Scott Bauer courtesy of USDA Agricultural Research Service.

Holstein cows are excellent producers averaging a milk yield of 23,675 pounds.

They have a milk fat percentage of 3.63.


Holstein cattle are the dominant breed of dairy cattle in the milk production industry due to their unexcelled production, greater income over feed costs, unequaled genetic merit, and adaptability to a wide range of environmental conditions.

Holstein cattle also lead the dairy cattle industry in registration with more than 19 million Holsteins registered in the Holstein Herd Book.

Photo by Jeff Vanuga courtesy of USDA Natural Resources Conservation Service.

Jersey

The Jersey breed originates from the island of Jersey in the English Channel.

The Jersey is one of the oldest breeds and was first imported to the United States in the 1850s.


Jerseys vary in color from light tan to dark fawn, with darker shadings around the head and legs.


The Jersey is the smallest of the dairy breeds; the mature weight of cows average 950 pounds.

In conformation, the Jersey closely approaches the true dairy type.


Good character is reflected in straight top lines, level rumps, sharp withers, and excellent udders, both in attachment and in shape.

Characteristically, Jerseys are noted for a dished face.

Photo by Peggy Greb courtesy of USDA Agricultural Research Service.

The disposition of the Jersey cow is inclined to be nervous and sensitive, but she is generally docile under good management conditions.

The bulls, however, are known for having the least docile temperament.

The Jersey, compared to larger breeds, is more tolerant of heat stress.

While Jerseys do not produce a large amount of milk, they produce more pounds of milk per pound of body weight than any other breed.

The milk fat tests of Jerseys average about 4.62% fat and their average milk yield is 16,306 pounds.

Milking Shorthorn

The Milking Shorthorn breed originated in the Tees River Valley in northeastern England over 200 years ago.

These cattle were imported to the United States in the 1790s.

Milking Shorthorns are not a separate breed of cattle, but are a segment of the Shorthorn breed.

These cattle were bred as dual-purpose animals.

They were used for milk production, as well as, beef production.

Milking Shorthorns are red, red and white, white, or roan in color.

These cattle are larger in frame and tend to stand considerably higher off the ground than does the beef type; they are more angular and longer in the body.

Milking Shorthorns show some evidence of dairy character and are more nervous and flighty than their beef relatives.

A Milking Shorthorn cow in production should weigh 1,400 pounds.

Milking Shorthorns, on average, do not produce as much milk and milk fat as cows of other dairy breeds.

Their average milk yield is 16,098 pounds and their milk fat is 3.55%.


The use of highly controlled selection and breeding programs based on performance records has resulted in increased milk production.

Trends in Dairy Production


In many areas, a trend toward purchasing herd replacements of proven parentage has greatly increased production.

Also, where replacements are raised, artificial insemination provides for the use of semen of proven sires by all breeders.


Embryo transfer is also more popular in dairy production programs since it allows for more offspring from outstanding dairy cattle.


Another trend is breeding dairy cattle to beef bulls, particularly the exotic breeds, as there is a demand for such crosses by commercial beef producers in crossbreeding programs.


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2007

breeds of dairy cattle

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