White cows


In the legends of the ancient Greeks before the mortal inhabitants of the Earth was a white bull. It was the image of the god Zeus. The magnificent animal made an impression with color. It is therefore not surprising that the Greeks in their fantasies saw the main deity in such a way. For a modern person it is much more important that light varieties of cattle give the greatest amount of meat. They have excellent health and longevity. There are several breeds of cattle with such data.

White Aquitanian breed - champion meat productivity

Among the white colored cows, the Aquitanian breed is most known. Breeders brought it relatively recently - in 1962. The task of selection was the creation of hardy, strong animals that can give a lot of meat. The goal was achieved, the slaughter yield of cattle of this variety is 65-70%. At the same time the white bull can weigh 1500 kg, and the cow's weight reaches 700 kg. The meat is of high quality, minimal fat and excellent taste. He is considered a diet food.

The name of these animals comes from the name of the province of Aquitaine, which is located in the south of France. It was there that the first time began to cross local cows and bulls in order to create cattle with certain qualities. For this, three breeds were used:

  • white pyrenean;
  • Goranskaya;
  • persean.

Representatives of these breeds of the locals have long used as a pig animals, the number of their main qualities include excellent health and longevity.

The merits of a new breed from Aquitaine

The white bull of the Aquitanian breed has various shades in color: from light wheat shades to soft white. The inner side of the legs, abdomen, nose mirror, lower legs, as a rule, have a pure white color.

Among the merits of "Aquitans" can be attributed to their endurance and good health. They are well tolerated in both heat and cold. Very unpretentious. They do not have any special needs for feeding and care. But to achieve maximum meat productivity, animals need to stay as long as possible in open areas.

A white cow from Aquitaine does not have high milk production. The aquitane has a small udder. This breed was specially created for the production of meat, so cow's milk, they give a little, and it is used mainly for feeding young.

The number of calves that a white cow can bring in all its life is approximately 11-12. Moreover, weight gain in young animals can reach two kilograms per day. This is a kind of record for modern animal husbandry.

Porcelain bull Chianine

This unusual name white bull, first bred in the Tuscan Chiana Valley in Italy, received because of its color, reminiscent of porcelain. Animals of this variety are not only white, some of them have a beautiful cream-colored coat.

White bull kyanine is considered the largest in the world. At the same time, he has a very good-natured character, which is a rarity among the bull family.

Chianine is valued for tasty, lean, dietary meat. He is considered even the best in the world. In contrast to the relatively young Aquitanian breed, this cattle has existed for several thousand years. The only change that breeders have tried to achieve is an increase in the size of animals. For this, they were crossed with Podolsk breed and achieved impressive success.

Now the bull is 180 cm at the withers, and the cow is 160. Moreover, they have very little fat, a lot of weight is achieved due to the muscles.

Belgian Blue - promising breed

Among the Belgian cows there are many individuals that have a white or so light blue color that it looks snow white. Although there are instances and black.

Like white cows of other breeds, the Belgian blue is bred for meat. It is considered the most promising meat breed of our time. These animals have a very large muscle mass. Moreover, muscle growth does not stop throughout life.

This is due to a kind of anomaly - a gene mutation that regulates myostatin production. This protein blocks excessive muscle growth, but if the substance in the animal is small, they grow without restriction.

The Belgian Blue was bred in the 19th century, but even today representatives of the breed are used to produce high quality meat. The weight of these relatively low animals reaches 1250 kg. The weight of females is 800-900 kg. The percentage of slaughter yield - 80.

Unlike other varieties of beef cows, the Belgian blue has high milkiness, which can reach 4000 liters in 250 days of lactation.

Auliekol breed of cows

Representatives of this species are more likely to have a light gray color than pure white. But since they also belong to animals that give a lot of meat, we will pay attention to them too.

These beautiful animals were bred in Kazakhstan at the end of the twentieth century. For breeding, breeders used three breeds:

  • Kazakh white-headed;
  • Charolais;
  • Aberdeen Angus.

As a result, received animals whose meat meets high quality standards. The peculiarity of auliekol breed is the absence of horns in about 70% of bulls. In winter, cattle, regardless of gender, receive a nap. A warm fur coat helps them to tolerate frosts easily, and without weight loss.

These are very unpretentious animals, they are undemanding to feed. It is convenient to graze them in open spaces; cattle do not disperse as long as there is suitable food in the pasture. The weight of a bull reaches 1050 kg, cows - 560 kg. Percent of a slaughter exit - 60. This breed of KRS is very convenient to plant in the conditions of a continental climate at big differences of temperatures.

Charolais meat cows

This breed of light color was formed in the French province of Charolais about 200 years ago. They are characterized by a very large muscle mass. The weight of bulls reaches 1700 kg, cows can weigh 1000 kg. The weight of calves after birth is 70 kg. Animals have a very impressive and in their own attractive appearance.

In addition to the light cream color of the skin, they are distinguished by a wide forehead, short neck and head, powerful muscles look like "drifts". They have a significant height at the withers, it averages 135 cm. Even female individuals are surprised by their impressive appearance.

The white cow of Charolais has almost no subcutaneous fat, the meat is dietary, lean. Slaughter yield reaches 70%. Farmers are attracted by the unpretentiousness of the Sharolese breed. Animals quickly gain weight, even if they are fed with inexpensive feeds - hay, silage, haylage, without using concentrates specifically designed for meat cows.

In Russia, all five breeds are bred, but the Aquitaine, Sharolez and Auliekol breeds are especially well adapted to our conditions.

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