Krasnogorbatovskaya breed of cows is considered one of the best native Russian cows. The ladybug managed to take a leading position due to its high productivity and good health.
- About the breed
- Origin <
- Development <
- Modern usage
- Pros and cons of the breed
- Standards and weaknesses
- Food <
- Additional information
- Progeny growth
- Nuances performance
- Milk quality
About the breed
Krasnogorbatovsky The ova belong to the meat and dairy industry and are bred everywhere in Ukraine, in Mordovia, Chuvashia and in most regions of Russia. is the birthplace of Krasnogorbatovskie burenushki. The breed was bred after crossing local livestock in the 19th century. For mating, an improved species of Great Russian cows, called Prioksky cows, was selected, and animals with exclusively red color were taken. The Tyrolean breed, whose milk is famous for its high fat content, took part in the selection and came from Switzerland.
As a result, individuals who were not afraid of frost and resistant to various diseases, including to brucellosis, tuberculosis, leukemia.
The breed was officially approved in 1926. Breeding work was continued, however, from the 70s of the last century, breeders began to dispense only with domestic specimens, abandoning the “imported ones.”
Inside the breed itself, the most productive livestock without any impurities of other species was selected.
Over time, on an industrial scale, the Krasnogorbatovskaya burenka gave way to dairy individuals, so the total number of this livestock decreased markedly.
For comparison, back in 1964, yourself at home (Nizhny Novgorod) specific EU cows accounted for 31.1%, but now has fallen to 4,7%.
There was even talk about their disappearance, and therefore today they are under the protection and the best bulls semen samples stored at the National Bank of genetic fund. Pedigree farms in the Vladimir and Nizhny Novgorod regions still practice their purebred breeding.
However, with regard to private farms and small farming organizations, everything is not so sad. Demand for them remains until now, because, despite the growing competition, among all cattle, the Krasnogorbatovsk cows do not lose their advantages.
Pros and cons of the breed
So, what is the breed of private breeders attracted?These are mainly the following factors:
- compact size (small rooms are suitable for keeping it, it’s easy to operate);
- excellent quality of meat and dairy products;
- easy care;
- low-cost feeding and the possibility of free grazing;
- good health (even in severe frosts).
A significant disadvantage of these slingshots there is a limited territory of keeping, as well as their small number
The very name of the Kransogorbatov cow speaks of its coloring: they are only red color, although the accepted standards do not exclude the presence of spots on the udder, abdomen and tail. Males are usually brighter, painted in a rich red color, sometimes bordering on a black tint. The horns at the base are light, and at the ends a transition to a dark color is noticeable.
The breed is quite small: its average height is only 120-123 cm, and its mass is not more than 460 kg. Of course, there are exceptions when the Krasnogorbatovskaya female individual gains up to 800 kg, and the bull – all 1000 kg. The muscles of the animals are well developed.
In general, they have the correct constitution of the body, as well as a light but strong skeleton. The body is elongated, the back is straight, the limbs are low, but with a strong hoof, the neck and chest are wide. The head is small. The tip of the nose is pink.
The shares in the udder are equally developed, the udder itself is medium in size. Nipples are brought together, have a conical shape.
Standards and weaknesses
The raised back of the trunk, straight legs and high long tail are the standards in the characterization of this breed.
The appearance defects include saber limbs, sagging in the back and the so-called hyperemia. Also, in some cows, the middle lobes of the udder are developing very poorly.
The general requirements for caring for the Red-humped cow are the same as for all other cows. They are simple, but must be performed regularly:
- the animal must be systematically cleaned or bathed in the summer season;
- the udder should be kept in perfect cleanliness, washing it before and after each milking;
- if necessary, the hooves are cut to the pets;
- observe the daily routine: cleaning, feeding, watering, etc.
The room where the cow is kept, equipped in advance, before the onset of winter, they must be insulated. The feeders are cleaned very carefully, leaving no leftovers, which afterwards begin to deteriorate and emit bad smells.
Eat cattle about 3 times a day, with the exception of freshly females : they are fed 4 times. If a cow needs to be milked, it is not fed until the beginning of this process.
The total daily mass of coarse feed is divided into several doses, it is not recommended to give everything at once. Cereals and juicy food are laid in the morning and evening.The standard sequence in the feed looks like this: concentrated, succulent and after coarse feed.
After succulent food, the cow can be watered. Water should not be too cold, from 10 ° C and not lower than the temperature in the stall.
When it comes to pasture on meadows, the veterinarian inspects the animals. They should not have any contagious diseases. Change of food is carried out gradually, so that from an unaccustomed habit the digestive upset does not happen. When driving cattle into the pasture, the owners throw food into the feeders so that they do not go hungry.
Newborn calves usually weigh 23-29 kg, but by the age of 6 months they gain 150 kg, and some manage to grow up to 650 kg.
Cow gives milk with a fat content of about 4-5%, less often – 6%, protein content in it – up to 4%. The size of milk yield also varies: from 2700 to 6000 kg, sometimes 8000 kg milk. In high slaughter yield: from 50 to 62%.
In conditions of good feeding, the animal grows fat quickly. The owners, whose goal is intensive fattening, achieve a gain in live weight of up to 1 kg per day. But even with a decrease Red-horned cows may remain well-fed for a long time.
Until the sixth lactation, milk yield from the bovines continues to increase, but already on the 7th milk yield the milk yield drops, however, only slightly.
Dairy products stand out for their excellent taste characteristics. A high percentage of protein and fat makes it possible to make high-quality hard cheese and delicious cream from milk.