| Breeds |
Origin |
Size |
Colour |
Milk Production |
General |
| Holstein-Friesian: |
-Developed in the province of Friesland in the Netherlands
-History dates back to nearly 2,000 years to Roman times
-The cattle first arrived in Canada with the United Empire Loyalists but imports occurred until 1881 |
-Largest of the dairy breeds
Cows weigh from 500-725kg (1100-1595lbs)
-Bulls weigh from 800-1200kg (1760-2640lbs) |
-Holsteins have clear, black & white or red & white markings
-Most common are white and black |
-Holsteins produce more milk than any other breed
-Butterfat content is the lowest (3.7%)
-The protein content is 3.22% |
-The Holstein breed is the most popular breed in Canada
-80% of dairy farms in Canada have Holsteins |
| Ayrshire: |
-Developed in the County of Ayr in South western Scotland
-It was recognized as a breed as early as 1814 but was further improved by breeding the native Scottish cattle with Dutch, West Highland and Channel Island Cattle
-The breed was brought to Canada with the first Scottish settlers in the early 1800s |
-Second largest of our common dairy cattle breeds
-Cows weigh from 408-567kg (900-1250lbs)
-Bulls weight from 635-907kg (1400-2000lbs) |
-Aryshires may have distinctive red and white markings but also may shade through to brown |
-Ayrshires produce an average of 6,428kg of milk with butter fat & protein tests at 4.0% & 3.4% respectively
-It’s not uncommon to see Ayrshires producing over 10,000kgs of milk per lactation or 80,000kg or more in a lifetime |
-The body conformation of the Ayrshire is sharp and angular
-Noted for large, uniform and strongly attached udders
-Ayrshires are very hardy, good grazers & will generally rustle forage better than other breeds |
| Guernsey: |
-The breed was developed in the Islands of Sark, Alderney & Guernsey in the Channel Islands (between England & France)
-The original animals were brought over from France
-The first Guernseys were brought to Canada in 1878 by the Minister of Agriculture, Sir John Abbott
-Most Guernseys are found in Ontario now |
-Guernsey is also a smaller breed with cows weighing around 450-600kg (1000-1300lbs) and bulls from 590-907kg (1300-2000lbs) |
-The colour of this breed varies but mostly fawn or red with white patches |
-Guernseys are medium milk producers and is best known for the quality of its milk
-The amount of milk produced is in between the Ayrshire and the Jersey with butterfat tests of 5% and protein content of 3.6%. |
-The breed is earlier maturing than the Holstein & Ayrshire
-Guernseys are best suited to areas where pasture is plentiful
-The Guernsey breed is noted for its docile disposition which makes them easy to handle |
| Jersey: |
-Developed on the Island of Jersey, a small island in the Channel Islands
-First Jersey’s were brought to Canada from the Royal herd at Windsor in 1868 by R.H. Stephans of Montreal. |
-Smallest of the dairy breeds, with cows weighing 400-500kg (900-1100lbs)
-Bulls weigh from 499-726kg (1100-1600lbs) |
-The breed is usually fawn brown colour but the colour may range from silver through grey, dark fawn, brown and black
-A light ring around the muzzle is a breed characteristic |
-Jersey’s are also medium milk producers with a high butterfat content (5-6% & protein 3.96%) |
-The Jersey is the most refined of the dairy breeds
-Jersey's are thought to have originated from Africa which stands to reason why they have a high heat tolerence. |
| Brown Swiss: |
-One of the oldest recognized breeds of dairy cattle
-Originated in Switzerland and was developed from 12 different strains of cattle into a uniform breed
-Brought to Canada in 1888 |
-One of the larger dairy breeds
-Cows range from 590-817kg (1300-1800lbs)
-Bulls maturing 817-1180kg (1800-2600lbs) |
-These cows are a shade of brown varying from silver to dark and usually have dark tips on the nose, ear and tail |
-They are medium milkers
-About 4% butterfat content & 3.5% protein |
-Although the breed is considered dual purpose in Europe; breeders here in Canada selected stock for their milk producing abilities
-Their milk has the highest protein (casein) to fat ratio of any of the breeds
-That makes it very good for cheese production
-Early records in Europe recorded the pounds of cheese per lactation rather than the milk yield
-Breeding stock was selected using cheese production
-The popularity of the breed has increased recently because of its beef qualities providing producers with better prices for cull heifers and calves than what is normally received for dairy carcasses |
| Dairy Shorthorn: |
-Developed in the counties of Durham, Northumberland and York in England
-Breed type evolved around 1780
-The first importations to Canada were 4 bulls brought to New Brunswick around 1825 |
-Mature cows weigh 586-772kg (1300-1700lbs)
-Mature bulls weigh 818-1045kg (1800-2300lbs) |
-Shorthorns colours are red, white and roan |
-A mature Shorthorn cow will produce slightly less milk than a Jersey
-Butterfat content of 3.8% & a protein content of about 3.3% |
-The Dairy Shorthorn is a Dual Purpose breed of cattle that supplies a liberal amount of both milk and beef
-While it was one of the most popular milking breeds early in the century, it is not common now |
