In which region of Russia is meat and dairy production and top 10 breeds developed?

The meat and dairy sectors of agriculture are narrow-profile areas that are engaged on an industrial scale. Animals provide only milk or meat, but show high productivity. Meat and dairy business - mixed specialization. Cattle that provide milk and meat are raised on private farms for their own needs. Before buying, you need to learn more about the breeds of dairy cows and in which areas they are bred.

Content

1 Features of the direction
2 The best meat and dairy cows
3 Subtleties of keeping at home

Features of the direction

The performance of dual purpose cows may differ in favor of meat or dairy products, and exterior imperfections reduce meat quality. Differences between meat and dairy cows from narrow-profile:

versatility;
unpretentiousness in nutrition;
maintaining productivity in cold climates.

Meat and dairy breeds can be crossed with narrowly targeted.

The best meat and dairy cows

In domestic farms, 10 meat and dairy breeds are most often grown.

Bestuzhevskaya

The breed appeared in the 18th century in the village of Repyevka on the farm of the breeder Bestuzhev. Local cows were crossed with Shorthorn, Dutch and Simmental breeds. The resulting specimens were distinguished by an elongated body, larger size, and strong bones. Color - all shades of red, including cherry, with white spots on the belly, head and chest.

Pros and cons

high fat content of milk - 3.8-4.1 percent, reaching 5.5 percent;

milk yield per cow - 3-5 tons per year;

the weight of the bulls is 900-1200 kilograms;

the gain of calves is 700-900 grams per day, by the year they weigh 500 kilograms;

lack of genetic predisposition to tuberculosis and leukemia.

roof-like sloping sacrum - complicates childbirth;

interception behind the shoulder blades - weakens the constitution of the body, back deflection appears;

saber-set legs - shorten the steps, the load on the back increases.

Animals are highly reproductive, unpretentious in care and feeding. Valuable meat is obtained from cows with a straight, wide back. The shortcomings of the exterior attribute the Bestuzhev breed to the dairy type. It is bred at home - in the Ulyanovsk region, as well as on the farms of the Samara and Penza regions.

Krasnogorbatovskaya

The breed was bred in the Nizhny Novgorod region as a result of crossing local and Tyrolean cows. The cross is distinguished by a strong and dense constitution. Color - cherry red. Krasnogorbatovskaya breed is mainly a meat direction.

Pros and cons

output after slaughter - 62 percent;

average milk yield per year - 5 tons;

high fat milk - 4.5-5 percent;

resistance to brucellosis, tuberculosis.

saber hind legs;

lumbar deflection;

lowered sacrum;

underdeveloped udder lobes.

Krasnogorbatovskaya breed is bred on the farms of the Nizhny Novgorod, Ivanovo and Vladimir regions.

Kostroma breed

A variety of cows with a dual orientation was approved after the end of the Great Patriotic War. She was raised on the Karavaevo farm. The selection used the Yaroslavl, Swiss and Algaus breeds. As a result, individuals with a wide body, powerful skeleton and prominent muscles appeared. The coat is colored in light and dark shades of gray. Kostroma cows are highly productive breeds.

Pros and cons

fast growth;

the standard weight of bulls is 850-950 kilograms and reaches a ton;

the female gives 4-5 tons of milk per year with a fat content of 3.7-3.9 percent;

longevity - live 25 years;

consistently high milk yield throughout life;

early puberty - at 13 months.

milk is slowly expressed due to the irregular shape of the udder, which makes machine milking difficult;

decrease in milk yield with a lack of succulent feed in the diet.

Kostroma cows are adapted to a harsh climate and increase their milk yield on cheap coarse forage.

Expert opinion

Zarechny Maxim Valerievich

Agronomist with 12 years of experience. Our best cottage expert.

In addition to the Kostroma region, farms in the Ivanovo and Vladimir regions are engaged in breeding the breed.

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Swiss breed

The ancestors of the Swiss cows are local Swiss and short-legged ancient Eastern livestock. As a result of selective selection, a Swiss breed with voluminous loose muscles, a wide chest, a shorter body and large horns arose. The coat is colored in a light gray shade, dark brown is less common. The back from withers to tail is lighter than the sides and belly.

Pros and cons

fat milk - 3.8 percent;

annual milk yield of one cow - up to four tons;

the weight of the bulls is 950 kilograms;

meat product yield - 60%.

with a deviation from the norm of content and nutrition, milk productivity decreases;

hand milking only.

Females have underdeveloped udders, so milk is pumped at too low a speed for milking machines - 1.3 liters per minute. Swiss cows need free grazing in the summer in fields planted with legumes and red clover. Therefore, for good nutrition, you will need to organize an artificial pasture. Also, the diet should contain hay, silage, fresh vegetables and bran, as well as a sufficient amount of water.

Farms of the Tula, Bryansk, Smolensk, Nizhny Novgorod regions, as well as the Krasnodar Territory, are engaged in breeding the Swiss breed.

Simmental breed

The name comes from the Simmental Valley, where the breed was bred from Swiss and Scandinavian cattle. Russian breeders crossed foreign animals with local cows and raised regional modifications of the breed - the Urals, Far Eastern, Siberian, Volga. Color - fawn, variegated with a red tint, with a white tail tip, light horns and hooves.

Pros and cons

high productivity is preserved in temperate and tropical latitudes;

easily adapt to changes in nutrition;

diseases are mild.

prolonged puberty;

a large fruit often leads to the death of first-calf heifers;

high feed intake.

Females are ready for mating in the second year of life. The daily norm of dry food for the Simmental is 7 kilograms, and for juicy food - 4 kilograms. Pregnant and dairy cows need more food. The Simmental breed is widespread in the Urals, southern Siberia, in all regions of the European part of Russia, except for the northwestern district.

Caucasian brown

The motherland of the cows is the Caucasus, and the ancestors are Kostroma, Lebedinsky and Schwyts.Animals are distinguished by their strong constitution and brown color.

Pros and cons

high fertility;

valuable milk is used in the production of delicacies.

meat yield - 50 percent;

exterior flaws;

demanding content.

Caucasian cows bring up to three calves per litter. The Caucasian variety requires grazing on an artificial pasture with wheat, rye and alfalfa in the highlands. Therefore, it is common in Dagestan.

Arautskaya

The Kazakh breed is characterized by a strong build with short legs and a brown color.

Pros and cons

bulls weigh up to a ton;

average annual milk yield - 4-5 tons;

fat content of milk - 3.5-4 percent.

pregnant cows consume more feed;

prone to infection with helminths, ticks.

The Araut cow is an unpretentious animal that is suitable for grazing without a leash.

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Lebedinskaya

The breed was bred by Ukrainian breeders by crossing Sumy cows and Swiss. Features of the Lebedinskaya variety are well-developed muscles, straight legs and a large udder. Color - light gray or light brown.

Pros and cons

rapid weight gain;

high milk yield - 5 tons per year.

low fat content of milk - 3.8 percent.

Lebedinsky cows are common in the central regions of Russia.

Yakutsk

The ancestors of the breed are the sacred humpbacked zebu cows, common in India. Therefore, the exterior of animals is distinguished by a convex withers and long warm hair. Yakut cattle are on the verge of extinction. For partial preservation, they were crossed with Simmental.

Pros and cons

marbled meat;

fast weight gain;

a record fat content of milk - 11 percent.

low milk yield - 1500-2000 kilograms per year;

due to the small number, it cannot be bred for meat.

Thoroughbred livestock is available only in the Novosibirsk nursery at the Research Institute of Agriculture and in individual private farms. Yakut cows are the most unpretentious, they survive in a frost of -50 degrees and a meager diet.

Yorkshire breed

The variety was developed by Scottish farmers in the 19th century. The horns of bulls with curved ends resemble a lyre in shape. Color - red-motley, less often black, chocolate.

Pros and cons

the udder is well developed, milk is quickly removed, so you can set up hardware milking;

suitable for year-round grazing;

early maturing - females are ready to mate at 14 months;

animals consume less feed, but maintain a high milk yield.

shy;

need a lot of water.

To produce a liter of milk, a Yorkshire cow needs 880 grams of feed, while other breeds need 5 kilograms. Salt and chalk should be given to pregnant cows. The distribution area is the northern regions of Russia.

Subtleties of keeping at home

Basic information about the maintenance of meat and dairy cows is shown in the table:

Content type	Stable-pasture
Feeding mode	In winter 3-5 times a day, in summer open access to feed in the pasture, when fattening food should always be available
Drinking mode	In summer 1-2 times a day, in winter - after meals
Fattening for meat	Four to ten months
Milking	2-3 times a day, if there is a lot of milk - more often, but always at regular intervals and at the same time
Vaccination	Salmonellosis - at the age of one month. Anthrax - 1.5-4 months. Foot and mouth disease - from 3 months and annually throughout life. Rabies - at 6 months.

Livestock of dual orientation can be kept on free pasture with wintering in stalls or permanently kept in the barn and taken out for a walk.The barn should be kept clean and the litter should be changed as often as necessary to maintain fresh air in the barn.