Dairy cattle
Dairy Cattle
Dairy cattle (pronunciation: /ˈdeɪri ˈkætl/) are cattle breeds that are primarily raised for milk production. The principal dairy breeds are the Holstein, Jersey, Guernsey, Ayrshire, and Brown Swiss.
Etymology
The term "dairy cattle" is derived from the Middle English "deierie" (related to milk production) and the Old English "cy" (a cow).
Breeds
- Holstein: Known for their distinctive black and white markings and high milk production.
- Jersey: Smaller dairy cattle known for the high butterfat content of their milk.
- Guernsey: Known for their golden milk, they are efficient converters of feed to milk.
- Ayrshire: Known for their hardiness and ability to adapt to different management systems.
- Brown Swiss: Known for the high protein content in their milk and their docile temperament.
Dairy Production
Dairy cattle are typically milked twice a day, with milk production peaking at around 40-60 days after calving. The milk is then processed into a variety of dairy products, including cheese, butter, and yogurt.
Health and Care
Proper care of dairy cattle involves regular veterinary check-ups, a balanced diet, and adequate exercise. Common health issues include mastitis, lameness, and metabolic diseases.
Environmental Impact
Dairy cattle farming has a significant environmental impact, including greenhouse gas emissions, water pollution, and land degradation. Sustainable farming practices are essential to mitigate these effects.
External links
- Medical encyclopedia article on Dairy cattle
- Wikipedia's article - Dairy cattle
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski