Features of the Montbéliard breed of cows

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In the 18th century, the ancestors of Montbeliard heifers were brought to France from Switzerland. Montbeliard cows have been carefully selected for a century. The breeders' goal was to breed special heifers that would produce milk suitable for making local cheeses. The results of the work were presented at the World Exhibition in Paris. Montbéliard received universal approval and recognition. Such a cow has become a desirable choice for small and large factory farms.

Montbéliard breed of cows

Such representatives of cattle were kept on farms in the mountainous regions of France and were used mainly as dairy cattle. Later, Montbéliard animals began to be imported to other European countries, to Africa and even Australia. The distribution of the species is associated with the unpretentiousness of the Montbeliard cattle in feed and the ability to quickly acclimatize.

Animal appearance

The Montbeliard breed has the following external characteristics:

1. Red and variegated suit.
2. Proportional body build.
3. Body length 1.62-1.65 m.
4. Height at withers 1.4 m.
5. The body weight of an adult is 600-650 kg, that of a bull is 1-1.2 tons.
6. The head is large, the back is wide, the chest is deep (the dewlap in bulls is widened).
7. The Montbeliard heifer has a large udder, shaped like a bowl.

The cattle of Montbéliard have a long life expectancy and good health.

Careful selection has allowed the French to obtain highly yielding individuals. Milk is characterized by an optimal ratio of protein and fat, increased concentration of vitamins and minerals. The lactation process in heifers of this species is long and generous enough.

Gobies of this breed are also a valuable meat species. The experts recognized the high quality of the meat.

Milk yield characteristics

The fat content of the milk of Montbéliard heifers is 4%, the protein content in it is 3.45%. A Montbéliard cow produces up to 8,000 kg of milk per year. A cow gives a large amount of product per milk yield. Lactation lasts 305 days. Milk production indicators are stable, they can change slightly with changes in the diet. The fat content of milk always remains constant.

The Montbéliard heifer produces milk that tastes great. It is used for the industrial production of elite varieties of cheese, cottage cheese, and yoghurts. The dairy product from Montbéliard cattle is in great demand due to its excellent taste and nutritional value.

Characteristics of meat

Cows of this breed are in good health, therefore their meat is of high quality. Meat characteristics of this breed:

1. High slaughter yield, up to 65-68% (the ratio of carcass slaughter weight to animal body weight before slaughter).
2. Low fat content in meat.
3. The meat is red in color.
4. The back of the carcass consists of premium meat, its percentage is large.

Representatives of the Montbéliard breed are rapidly gaining weight.The bull gives an increase in one day from 1 to 1.5 kg, depending on the feed.

Sperm of Montbéliard bulls for livestock improvement

The seminal fluid of bulls of this breed is used for artificial insemination of cows of the same species, to improve the meat and dairy characteristics of other breeds, and to create new types of livestock. Crossing is carried out in several ways:

1. Absorption crossing. Two different breeds of cattle are mated with each other to improve the characteristics of an unproductive species.
2. Variable crossing. It is used to obtain highly productive animals. Hybrid females are mated with bulls of the original species. The increase in the viability of hybrids persists for many generations.

Alternating crossbreeding is used on large farms to improve the number of livestock of different breeds. Rapid breeding of a breed depends on proper insemination and good livestock management.

How to feed Montbéliard cows properly

Montbéliard is unpretentious in food. Animals absorb even roughage, but for the healthy growth of the livestock, you need to make the diet rich in vitamins, microelements and a sufficient carbohydrate content.

If the cow is fed properly, milk yield will be high and weight gain will be maximized. An unbalanced diet will lead to a decrease in the level of protein in milk and a deterioration in its taste. For young heifers after the first calving, calves and malnourished animals after an illness, the amount of feed is increased.

Milking technique for this breed of cows

High yielding cows require more frequent milking. For them, the number of meals is increased. You need to feed thoroughbred cattle 3 times a day at regular intervals.

It is also important to follow the feeding rules for the healthy growth of calves. Colostrum calves are fed 4 times a day, from the tenth day of life - 3 times. For feeding calves use:

1. Root vegetables (rich in carbohydrates).
2. Corn silage (rich in vitamins and carbohydrates, which are easily absorbed by a young body).
3. Hay (coarse fiber for normal digestion).
4. Concentrated feed.
5. Boiled water for calves 4-7 days old.
6. Raw, purified water for older calves.

The quality of feed for cows and calves must be of high quality. Six month old calves can be fed like adult livestock. The main thing is to pay attention to the completeness and variety of the diet.

Conclusion

Montbéliard is an elite individual.

Breeding cattle have high productivity rates. The semen of the inseminating bulls of the Montbéliard breed is used to improve other breeds and to breed new productive species.

This breed of cows has its own characteristics and its own nuances in the content, which are important to know. The Montbéliard cow is a meat and dairy individual, and therefore is considered the most optimal choice for a large farm. It is possible to get such animals only if the condition is met: they are provided with everything they need, which is important for the successful development and weight gain.