1. 1 Dairy Cattle Production (95313, 95314) Instructor: Dr Jihad Abdallah Topic 2: Breeds of Dairy Cattle

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3. 3 US Breeds of Dairy Cattle 93.4% 3.6 % 0.3 % 0.8 % 0.5 % 1.4 %

4. 4 1. Holstein-Friesian Red and White Holstein cow Black and White Holstein cow

5. 5 The Holstein-Friesian breed originated in the Netherlands in the northern province of Friesland and in nearby northern Germany. Selection and breeding that resulted in the Holstein- Friesian breed started about 2,000 years ago. The breed is commonly called Holstein in North America (the United States and Canada) and called Friesian in other parts of the world. History

6. 6 It is the most widespread dairy breed in the world. About 90 percent of all dairy cattle in the United States are of Holstein breed ( about 1,500,000 registered Holsteins in the United States).

7. 7 Description Holsteins are black and white. A recessive gene occasionally causes a red and white color to appear. The switch (tail) has white on it. Solid black or solid white animals are not registered. Off colors include black on the switch, solid black belly, one or more legs encircled with black that touches the hoof at any point, and black and white intermixed to give gray spots. The horns incline forward and curve inward. They are of medium length and taper toward the tips.

8. 8 Holsteins are the largest of the dairy breeds. Mature cows weigh about 1,500 pounds (680 kg) and bulls weigh about 2,200 pounds (998 kg). Cows have large udders. Holsteins have excellent grazing ability and a large feed capacity. The cows are generally quiet but the bulls can be mean and dangerous. Holsteins are adaptable to a wide range of conditions. Description

9. 9 Holsteins rank first among the dairy breeds in average milk production per cow in USA at 14,500 pounds (6,577 kg). They average about 3.5 percent milkfat and rank fifth among the dairy breeds in average milkfat produced per cow.

10. 10 2. Brown Swiss

11. 11 History The Brown Swiss breed originated in Switzerland. They were developed in the Alps. They are probably one of the oldest of the dairy breeds. It is believed that no outside breeding was used in the development of the breed after records were kept.

12. 12 History Brown Swiss were first imported into the United States in 1869. Only a small number have ever been imported into the United States (about 25 bulls and 130 cows). All of the approximately 820,000 registered Brown Swiss in the United States are descendants of those importations.

13. 13 Description Brown Swiss are solid brown, ranging from light to dark. The nose and tongue are black. The horns incline forward and slightly upward. They are of medium length and taper toward black tips. The Brown Swiss are large-framed cattle. Mature cows weigh about 1,500 pounds (680 kg) and bulls about 2,000 pounds (907 kg). The heifers mature more slowly than other dairy breeds. Brown Swiss have a quiet, docile temperament. They are considered to be good grazers.

14. 14 Description Brown Swiss are the longest lived of the dairy breeds. They have a high heat tolerance. Bulls of this breed have been used recently in beef crossbreeding programs. Brown Swiss rank second among the dairy breeds in average milk production per cow at 12,100 pounds (5,488 kg). They average about 4.1 percent milkfat and rank third among the dairy breeds in average milkfat produced per cow.

15. 15 3. Ayrshire

16. 16 History The Ayrshire breed originated in the county of Ayr in the southwestern part of Scotland. The breed was developed during the last part of the eighteenth century. No known direct importations were used in the development of the breed. Animals were selected that had the desired traits and were mated to produce the color and type wanted by the breeders.

17. 17 Description The Ayrshire may be any shade of cherry red. Other colors are mahogany, brown, or white. White may be mixed with red, mahogany, or brown. The preferred color is a distinctive red and white. Objectionable colors are black or brindle. The horns curve up and out. They are of medium length, small at the base, and tapered toward the tips. Ayrshires have straight lines and well-balanced udders. The udders are attached high behind and extend forward. The teats are medium in size.

18. 18 Description Ayrshires are vigorous and strong. They have excellent grazing ability. Mature cows weigh about 1,200 pounds (544 kg). Mature bulls weigh about 1,800 pounds (816 kg). Ayrshires rank third among the dairy breeds in average milk produced per cow at 11,700 pounds (5,307 kg). They average about 4 percent milkfat, and rank fourth among the five dairy breeds in average milkfat produced per cow.

19. 19 4. Guernsey

20. 20 History The Guernsey breed originated on the Isle of Guernsey, which is located in the English Channel off the Coast of France. The development of the breed began about 1,000 years ago. Monks on the Isle of Guernsey crossed two breeds of French dairy cattle. These were the Fromond du Leon from Brittany and the Norman Brindles from Normandy. The Guernsey breed was developed through selection of desired traits.

21. 21 Description The Guernsey may be any shade of fawn with white markings. Black and brindle colors are objectionable. The skin is yellow. The horns curve outward and to the front. They are medium in length, small and yellow at the base, and taper toward the tips. The Guernsey is an early-maturing breed. They are adaptable and have a gentle behavior. Mature cows will weigh about 1,100 pounds (499 kg) and bulls about 1,800 pounds (816 kg).

22. 22 Description Guernseys rank fourth among the dairy breeds in average milk production per cow at 10,600 pounds (4,808 kg). They average about 5 percent milkfat and rank second among the dairy breeds in average milkfat produced per cow. Guernseys produce milk that is golden in color.

23. 23 5. Jersey

24. 24 History The Jersey breed originated on the Isle of Jersey, which is located in the English Channel off the coast of France. It is not known what cattle were the source of the breeding stock that was developed into the Jersey breed. One theory is that the breed developed from early cattle from Normandy and Brittany in France. A law was passed on the Isle of Jersey in 1763 that prohibited the importation of cattle from France. Selection for desired traits developed the breed without further outside breeding after that time.

25. 25 Description Jerseys are cream to light fawn to almost black in color. Some animals have white markings. The muzzle is black. The switch and tongue may be black or white. The Jersey is the smallest of the dairy breeds. Mature cows weigh about 1,000 pounds (453 kg) and bulls weigh about 1,600 pounds (725 kg). The horns curve inward and are inclined forward. They are of medium length and taper toward the tips.

26. 26 Description Jersey cattle have excellent udders that are well attached. They are adaptable and efficient users of feed. Jerseys have excellent grazing ability even on poor pastures. The cows may be somewhat nervous and the bulls can be mean and very aggressive. Jerseys are early maturing and have excellent dairy type. Jerseys rank fifth among the dairy breeds in average milk production per cow at 10,000 pounds (4,536 kg). They average about 5.4 percent milkfat and rank first among the dairy breeds in average milkfat produced per cow.

27. 27 Other Breeds

28. 28 Milking Shorthorn Montbéliard

29. 29 Linebacks Canadienne Dutch Belted

30. 30 Milk Production Facts BreedPercent Butterfat Pounds Butterfat Pounds Milk Production Holstein 3.66703 19,185 Ayrshire 3.95569 14,398 Jersey 4.75618 13,020 Brown Swiss 4.03606 15,062 Guernsey 4.57611 13,363