Meat and dairy cows: characteristics and productivity

When breeding cattle, the main task of the farmer is to choose the right breed that can quickly adapt to climatic conditions and will be highly productive.

Dairy and meat breeds of cows are considered universal in this regard. Let’s consider the most popular varieties of this type and their features.

Distinctive features

Beef and dairy cattle are bred more often in specialized enterprises producing products for mass consumption. Meat and dairy representatives are more in demand in private farms and medium-sized farms.

The main features that distinguish combined cattle from specialized cattle:

• versatility – they can be bred to obtain high milk yields and meat products;
• undemanding regarding diet – unitary breeds require the selection of a specific diet, which is not always beneficial;
• mating can be done within the breed and with representatives of the unitary type with the preservation of parental qualities;
• high adaptive capacity allow keeping cows even in cold regions with poor feed.

Bestuzhevskaya

The breed was obtained by selection of Shorthorn, Dutch and local Russian breeds. Representatives of the Bestuzhev breed reach 120-130 cm at the withers. They are distinguished by a strong build. The color of the coat is red. Their main advantage is strong immunity.

The breed is resistant to such dangerous diseases as leukemia and tuberculosis. The breed is very economical in maintenance, showing good productivity with a diet consisting of roughage.

By 20 months, cows gain weight of 400-700 kg, bulls – over 1 ton. Meat yield is within 60%. A Bestuzhevskaya cow produces 3000-5000 liters of milk per year. The fat content of dairy products is average – 3,8-4%. With an improved diet, the fat content reaches 5,5%.

Advantages:

• unpretentiousness;
• resistance to diseases;
• comparatively good milk production qualities.

Disadvantages:

• comparatively small indicators for meat products;
• low fat milk;
• low slaughter yield.

Krasnogorbatovskaya

The species was obtained in Russia by crossing local cattle and Tyrolean representatives.

The height of Krasnogorbatovsky cattle is up to 120 cm at the withers. The constitution is compact.

The animals are predominantly red in color, with occasional specimens with white spots. They are valued by breeders for their resistance to brucellosis, tuberculosis, and leukemia.

At 20 months, females reach a weight of 600 kg, bulls – 900 kg. The meat yield from the carcass is 50%. A female produces 3000 liters of milk per year.

The low yield of dairy products is compensated by their high quality and fat content within 6%.

Kostroma breed

The Kostroma breed of cattle was obtained in Russia by crossing local highly productive individuals.

The height of the Kostroma cow is 120 cm at the withers. Representatives of this variety have a proportional body, muscles are clearly visible. The main colors are red and gray. There are also individuals with different combinations of these colors.

By 20 months, females gain 550–700 kg, bulls — 900 kg. Meat yield — 70%. Milk productivity — 4000–7000 l per year. Milk fat content — 3,9%. The products are distinguished by an increased amount of lactose — 5%.

Advantages:

• the productive characteristics of both types of products are incomparable with other breeds;
• excellent taste of meat and milk;
• high slaughter yield – over sixty percent;
• unusually rapid weight gain.

Disadvantages:

• compliance with the feeding and grazing regime is mandatory;
• Early calving can affect the health of the offspring and milk production.

Shvitskaya

The variety is one of the oldest. It was formed in Switzerland. Among other representatives, it stands out for its unpretentiousness in nutrition. The height of sexually mature individuals is 130 cm at the withers. The compact body is set on short legs. The color is gray, blue.

The weight of a female at one and a half years is about 800 kg, a bull – 1200 kg and more. Meat yield from the carcass is 60%. Milk productivity is 4000-5000 l/year. Milk fat content is 3,8%.

Advantages:

• ability to adapt to almost any climatic conditions;
• endurance;
• high viability.

Disadvantages:

• demanding in terms of care and feeding;
• relatively low slaughter yield;
• There are some defects in the shape of the udder.

Simmental

The species originated in Switzerland.

During the selection process, several subspecies of Simmental cows were bred.

All representatives have a strong constitution. They reach 140 cm at the withers. The main color is fawn-motley, with a predominance of red.

The weight of a cow is 500-700 kg, a bull – 1000 kg. The meat yield from the carcass is 70%. Milk productivity is 3500-4000 l/year. The fat content of the products is 4%.

Advantages:

• unpretentiousness in care and feeding;
• possibility of maintenance in many regions of Russia;
• good productive qualities;
• endurance and vitality.

Disadvantages:

• comparatively low fat content of dairy products;
• dependence of productivity on the growing region;
• high bone and carcass content and, accordingly, relatively low slaughter yield.

Caucasian brown

The variety was bred in the Caucasus by crossing local representatives and Swiss, Kostroma, Lebedinsky cows. Tall, strong individuals reach 130 cm at the withers. Representatives of this species are colored in different variations of brown.

The weight of females reaches 500–600 kg, bulls — 800–900 kg. Meat yield — from 50%. Milk productivity — 3500 l/year. Fat content of products is 3,5%.

Advantages:

• unpretentiousness in maintenance;
• relatively high productivity;
• the ability to produce two to three calves per calving;
• lower food consumption than other dairy and meat breeds.

Disadvantages:

• low slaughter yield (up to sixty percent);
• food selectivity.

Arnautskaya

The breed was developed in the foothills of Kazakhstan. Individuals of this breed are small, strong-built, with short, powerful legs. The height of an adult Araut cow is 130–150 cm. The color is predominantly brown.

The weight of a cow is 600–700 kg, a bull – over 1 ton. Meat yield is 60%. Milk productivity is 4000–5000 l/year. Fat content is 3,5–4%.

Advantages:

• good meat and milk productivity;
• possibility of breeding in high-altitude conditions.

The main disadvantage is the possible defect of the front limbs.

Lebedinskaya

The breed was developed in Ukraine by crossing local Sumy representatives and Swiss cows. The height fluctuates between 130–150 cm. The build is dense, the legs are of medium length. The color is light brown and light gray.

The weight of a mature female is 550 kg, male – 850-900 kg. Meat yield is 55-60%. Milk productivity is 4000-5000 l/year, with an improved diet – 12 l. Fat content of products is 500%.

Advantages:

• good productive characteristics;
• rapid growth of young animals;
• unpretentiousness in maintenance;
• high slaughter yield (about sixty-five percent).

Disadvantages:

• relatively low fat content of dairy and meat products;
• Underdevelopment of the udder and incorrect positioning of the limbs are rare.

Yakutskaya

The variety was bred in Yakutia. It differs from other representatives of the meat and dairy type by its small size. Their height is only 110 cm. The body is compact, shortened legs are placed wide. Pedigree individuals do not have clear color parameters.

The mature weight of a cow is 360 kg, that of a bull is 550 kg. Meat yield is 53%. Milk yield per year is 1300–1500 liters with a fat content of 6%.

Yorkshire breed

The variety was bred in Yorkshire. The height at the withers is 130 cm. The build is powerful, the legs are of medium length. The predominant color is mottled red.

At 20 months, a cow reaches a weight of 500 kg, a bull – 800–900 kg. Meat yield is 45–50%. Milk productivity is 4500–5000 l/year. Milk fat content is 4,5%.

Yurinskaya

The Yurinskaya breed usually has brown or red coat of various shades. Cows weigh 415-500 kg, bulls weigh up to 750 kg.

Cows produce milk with a fat content of 3,8-4,2%, and the milk yield is usually 2500-3000 kg. Cows of this breed are able to maintain their milk productivity up to the eighth lactation and beyond.

Content at home

During the warm period, cattle spend all their time outdoors. The diet at this time consists of pasture feed. In winter, cattle are moved to insulated, draft-proof cowsheds. The premises must be equipped with a ventilation system and a place for waste.

The floor is made of concrete and must be covered with hay or straw bedding.

The diet for winter looks something like this:

• 20 kg of hay;
• 10 kg of haylage;
• 5-6 kg of vegetables;
• up to 18 kg of compound feed;
• vitamins and minerals.

Once a week, the premises are cleaned and the top layer of bedding is replaced. Every day, all individuals must be examined for injuries and signs of illness independently. Routine examinations by a veterinarian are carried out once every 3-4 months.

Pregnant heifers are kept separately, providing them with more comfortable conditions and carefully selecting their diet. Preventive deworming is carried out once every six months.

Conclusions