Cattle

I

Introduction

Cattle, common term for the domesticated herbivorous mammals that constitute the genus Bos, of the family Bovidae, and that are of great importance to humans because of the meat, milk, leather, glue, gelatin, and other items of commerce they yield.

Modern cattle are divided into two species: Bos taurus, which originated in Europe and includes most modern breeds of dairy and beef cattle, and Bos indicus, which originated in India and is characterized by a hump at the withers (between the shoulder blades). The latter are now widespread in Africa and Asia, with lesser numbers imported into North America (primarily in the southern United States), Central America, and northern and central South America.

The general characteristics of cattle can be provided through their classification. They belong to the order Artiodactyla (even-toed, hoofed mammals) and the suborder Ruminantia (four-compartmented stomachs and a decreased number of teeth, with the upper incisors missing). Like others of the family Bovidae, they have a pair of hollow, unbranched horns that they do not shed. Other Bovidae that are so closely related to true cattle that they can still interbreed include the bison, gaur, Indian and African buffalo, and yak.

II

Domestication and Modern Breeds

European cattle are probably descended from the wild cattle, Bos primigenius, of Europe and were first domesticated in south-eastern Europe about 8,500 years ago. The zebu, or Brahman, cattle, Bos indicus, were domesticated in southern Asia about the same time or a little later. Early records indicate that cattle were used as draught animals, and for milk, meat, sacrifice, and sport. Some of these early uses have continued in modified forms to the present day, such as in bullfighting, the sacrifice of animals for religious purposes, and the consideration of cows as sacred.

The concept and formulation of modern breeds of cattle began in the United Kingdom, in northern Europe, and on the Channel Islands during the mid-1800s, and most modern breeds were developed in the latter half of that century. Cattle with similar characteristics, however, were present in these areas even before the concept of breeds became dominant. Today, about 274 important recognized breeds exist as well as many other varieties and types that have not attained breed status.

III

Dairy Cattle

Dairy cattle are those breeds that have been developed primarily to produce milk. Specialist dairy cattle are characteristically lean, fairly fine-boned animals with substantial udders. They need to be capable of breeding regularly, have udders that are not too pendulous, and have strong feet to withstand walking to and from the milking parlour, sometimes on rough roads. Major breeds of dairy cattle are the Holstein-Friesian, Ayrshire, Brown Swiss, Guernsey, and Jersey. The Holstein-Friesian came from Holland and adjacent areas; the Ayrshire from Scotland; the Jersey and the Guernsey from the Channel Islands off the coast of France; and the Brown Swiss from Switzerland. Among the major dairy breeds of Bos indicus found primarily in India are the Gir, Hariana, Red Sindhi, Sahiwal, and Tharparker.

The major breeds show distinctive characteristics that may be used for identification. The Holstein-Friesian is the largest; a mature cow weighs at least 675 kg (1,500 lb). It is followed in size by the Brown Swiss, Ayrshire, and Guernsey. The Jersey is the smallest, with mature cows weighing 450 kg (1,000 lb). Breeds also differ in colour. The Holstein is black and white, although some animals may be red and white; the Brown Swiss varies from a very light greyish-brown to dark brown; and the Ayrshire can be red, brown, or mahogany with white. The Guernsey is fawn, with white markings and a yellow skin, and the Jersey may vary from a light grey to a very dark fawn, usually solid in colour but sometimes with white spots.

Breeds also differ with respect to the volume of milk produced and the milk composition. Holstein-Friesians produce the largest volume, averaging 7,890 kg (17,400 lb), followed by the Brown Swiss, Ayrshire, Guernsey, and Jersey. Milk from the Jersey contains the highest concentration of fat (5 per cent), followed by that of the Guernsey, Brown Swiss, Ayrshire, and Holstein (3.61 per cent). See Dairy Farming.

IV

Beef Cattle

Beef cattle were bred and selected primarily for the production of meat, and many breeds have been developed or adapted for special conditions. Beef breeds carry considerable muscle especially around the loins and hindquarters, where it has greatest monetary value. Substantial bones and large frames are needed to carry this. The conversion of forage in the diet to meat is an important ratio for beef cattle. The major breeds of beef cattle are Hereford, Polled Hereford, Aberdeen Angus, Charolais, Brahman, and Simmental. Other important breeds include the Devon, originally from England but now found in Australia; the Galloway and Highland from Scotland; the Limousin, Normandy, and Maine-Anjou from France; the Gelbvich from Germany; Italy’s Chianina; Australia’s Murray Grey; and the Bonsmara and Drakensberger from South Africa.

Herefords are characterized by a red coat colour and a white face. Polled Herefords have the same characteristics, but are hornless (polled). Aberdeen Angus are solid black in colour and are polled; the Charolais are white or cream-coloured. The Brahman is usually white in colour, with large droopy ears, and a large dewlap (the large fold of skin around the neck). The Simmental ranges in colour from red and white, through fawnish-yellow, to plain white.

American breeders have successfully crossed various breeds to create several new breeds. These include the Beefmaster (from the Brahman, Hereford, and Shorthorn) and the Brangus (from the Brahman and Angus).