Description, Kalmyk breed cows, photo, characterization, breeding at home
Homeland these cows is considered the south-east Russia, where they began to live more than 300 years ago. Sole opinions about the origin of this breed does not exist. Opinions are divided: some experts say that to them are irrelevant Indian cows, while others – Mongolian. However, all converge at one, they were kept under natural outdoor conditions.
Growing in the steppe conditions led to the fact that the Kalmyk cows became very strong and unpretentious. They are characterized by good health and stamina. Severe winter and summer wind allowed only the strongest survive, so that the breed acquired properties are well retain heat and accumulate fat.
The body is constructed in such a way that the animal is big and strong, muscular. The head is long with a broad forehead and big horns in the form of a crescent; neck is not long, sagging; broad chest, big, bulging front. The limbs are short, rough skin, durable; udder underdeveloped. Well-developed muscular system, bones, large and heavy. The coat is short, strong red-brown with light spots on the forehead and stomach.
An adult cow is gaining about 550 kg and bulls and 900 kg provided good grazing and supplementary feeding. Born animal with a weight of 20-30 kg, and begin to gain weight. Approximately 3 years gaining its basis weight and then almost added to body weight. Kalmyk cows tend to accumulate fat, so the meat becomes quite bold. The bulk of the fat is deposited on the internal organs, so the meat goes to the extent of fatty, tasty and healthy. Can be obtained from the animal to 70% high quality meat products.
The udder is developed poorly, so the milk is almost not receive. During the period of lactation milk to feed the calf, so he quickly dialed strength and immunity is formed. Milk turns small (up to 1200 kg per year), but it is fat – 4.5%, so the calves grow quickly.
Kalmyk breed is unique in that it is not diluted. Work on improving the quality of individual animals within the breed. Improve the quality of meat only: musculature, weight, shape.