DAIRY CATTLE BREEDS AND PROGRAMS FOR GENETIC IMPROVEMENT
History of Dairy Cattle Breeds
Record Keeping (AHDIS) - The Key to Herd Management and Genetic Improvement
How Genetic Improvement is Achieved (sire selection, etc.)
WHY HOLSTEINS ARE THE DOMINANT DAIRY BREED
Holstein dairy cows are by far the most numerous on dairy farms in Canada and the United States. The popularity
arises for a variety of reasons.

Holstein cows produce the most milk per year on an individual cow basis

Holstein cows produce milk with lower fat test and adequate protein to meet consumer demands

Holstein cows are efficient producers of milk

Holstein cows are docile, have an amiable temperament and are easily managed in groups

Holstein cows produce calves which are healthy and energetic at birth, thereby reducing the amount of care needed to keep them
alive
HISTORY OF DAIRY CATTLE BREEDS
Dairying is an ancient occupation dating to 9000 B.C. Dairy cows arrived in North
America during the 1600's and changed very little until the late 1800's. Prior to selection
for increased milk production, cows were generally from dual-purpose breeds raised for
meat and milk. Currently, more than 95% of all dairy cows in Canada are Holstein. The
Jersey, Guernsey, Ayrshire, and Brown Swiss breeds make up the remaining proportion.
To more quickly access information, click on the breed of choice. Addresses of the breed
associations follow each breed discussion.
ORIGINS OF THE BREEDS
Cattle belong to the family Bovidae, a subdivision of the suborder Ruminantia (ruminants, or cud-chewing animals) of the order
Artiodactyla (even-toed ungulates, or animals with so- called cloven hooves). The members of the family Bovidae, which also includes
the sheep, goats, and true antelopes, are distinguished from other ruminants, such as deer and camels, by the possession of permanent
horns with a bony core. Domestic cattle belong to the genus Bos, subgenus Taurus. The subgenus Taurus consists of two species: Bos
(Taurus) typicus which consists of domesticated cattle without humps and Bos (Taurus) indicus which consists of cattle having humps
such as zebu cattle. Four subspecies of Bos (T.) typicus were the forerunners of the modern cattle breeds, and two of these, Bos (T.)
typicus primigenius and Bos (T.) typicus longifrons, were involved in the development of the five major dairy breeds. The members of
the first subspecies were large, standing 6 to 7 feet in height at the withers, and had long, strong, forward curving horns. The forehead
and face were long and narrow. In contrast, the members of the second subspecies were much smaller than the other subspecies, the
horns and face were shorter, and the forehead was longer and broader.
Classification can also be made according to the "purity" of the animal:
Purebred is defined as having ancestry which can be traced back through all lines to the foundation animals of the breed.
Grade is defined as having the major characteristics of the breed but not having pure ancestry.
Crossbred is defined as having originated from the mating of two distinct breeds.
Ayrshire
The wild ancestors of the Ayrshire breed were Bos (Taurus) typicus
primigenius and B. (T.) typicus longifrons. Ayrshire was the latest breed
to develop; its chief development took place after 1750, long after the
other breeds were well established, in the county of Ayr in southwestern
Scotland. Cattle from Holland and the Channel Islands and the Teeswater
cattle from northern England were the basis of the Ayrshire breed.
The climate in the county of Ayr is cold and damp during a large part of
the year. There was relatively little forage available during the
development of the breed, because the soils of Ayr are not very fertile.
This circumstance selected animals of extreme hardiness and good foraging ability. The Ayrshire is larger
(mature size of 550 kg) than the Guernsey and the Jersey and its colour varies from red and white to mahogany
and white. The latter colour combination is more prevalent among bulls. The Ayrshire is somewhat more nervous
than cattle of other breeds. The birth weight (30 to 35 kg) of the calves is relatively low, so they have only
moderate value for veal purposes, but cull cows and surplus animals do have moderate beef value, because the
animals fatten quite well and have white body fat. The milk-fat percentage is approximately 4%, and the nonfat
solids percentage is lower than that of the Guernsey and the Jersey.
The Ayrshire breed is noted for its style and symmetry, its characteristic upturned horns, and the symmetry and
attachments of the udder. In the development of the breed, emphasis was placed on the shape of the udder, and
the Ayrshire excels in this characteristic in comparison with other breeds. Ayrshires are adaptable to different
regions of the country and different kinds of management.
Ayrshire Breeders Association of Canada, P.O. Box 188, 21111 Lakeshore Road, St. Anne de Bellevue, Quebec, H0X 1C0, 518398- 7970
Alberta Ayrshire Breeders' Club, c/o Florence Briggs, R.R.#1, Gibbons, Alberta, T0A 1N0, 403-998-3122
Brown Swiss
The Brown Swiss, oldest of the dairy breeds, descended from the wild
subspecies Bos (Taurus) typicus longifrons. Bones that closely resemble
the skeleton of the modern Brown Swiss cow were found in ruins in
Switzerland and have been dated at 4000 B.C. The Brown Swiss is the
second heaviest (mature size of 650 to 700) dairy breed, not quite
reaching the size of the Holstein. The colour is brown and varies from
very light to very dark. White or off-colour spots above the underside of
the belly or a white core in the switch are not desired by purebred
breeders, and the colour patterns are designated on registration papers.
The Brown Swiss is a docile animal with a notable tendency to
stubbornness. Because of its relatively large size, the high birth weight (40 to 45 kg) of its calves, and its white
body fat, the Brown Swiss is nearly as good as the Holstein for beef and veal purposes. Brown Swiss mature and
reach peak production at a later age than do cattle of the other dairy breeds.
Brown Swiss were developed on the mountain slopes of Switzerland, where grazing begins in the spring at the
foot of the mountain and proceeds up the rugged mountain slopes during the summer. In the fall, the cows are
returned to the valleys and are housed in barns throughout the winter. During the spring, summer, and fall, their
feed is limited to the grass on the mountain slope. Grazing on mountain slopes has produced an excellent grazing
ability in this breed. The hardy breed originally served as a source of milk, meat and labour. Because the breed
was developed primarily for cheese production, a large volume of milk with a low milk-fat percentage has been
emphasized. The protein to fat ratio in milk of Brown Swiss cows is believed to make the milk the best for
cheesemaking. Modern Brown Swiss cows have a long herd life and good heat tolerance.
Brown Swiss Association of Canada, 350 Speedvale W., Unit 9, Guelph, Ontario, N1H 7M7, 519-821-2811
Alberta Brown Swiss Association, c/o Melvin A. Foote, M&D Farms, Box 503, Fort MacLeod, Alberta, T0L 0Z0, 403-553-2125
Guernsey
The Guernsey is slightly larger (mature size of 500 kg) than the Jersey,
fawn in colour with white markings clearly defined, but its type
characteristics are similar to those of the Jersey. The milk-fat percentage
and the total nonfat solids percentage are slightly lower than those of the
Jersey, but the colour of the milk is more yellow because of a higher
carotene content. The Guernsey calf is slightly larger at birth (30 to 35 kg) than the Jersey calf but still require
careful attention in early life. Their small size and the yellow colour of their body fat cause Guernseys to be
relatively undesirable for beef and veal. Guernseys mature slightly later than Jerseys, and their grazing ability is
not quite as strong.
The Guernsey was developed from wild cattle of the subspecies Bos (Taurus) typicus longifrons on the island of
Guernsey, another Channel Island between France and Britain. The foundation stock of Guernseys, like that of
the Jerseys, is believed to have come from Brittany and Normandy. The island of Guernsey, which is only 24
square miles in area, is located approximately 22 miles northwest of Jersey. The island slopes to the north;
consequently, the climate is slightly colder than that on the island of Jersey. The main agricultural enterprises on
the island are flowers and truck crops grown in greenhouses. The pasture conditions and the management of the
cows on the island of Guernsey are comparable to those on the island of Jersey. The herds are small and the
cows are tethered. Guernseys are characteristically rather docile. Guernseys are slightly less refined than the
Jerseys, but the breed is also noted for uniformity of type. In 1824, laws were enacted which prohibited bringing
cattle to the island except for immediate slaughter. In 1830 a scale of points was adopted on the island of
Guernsey for the evaluation of animals prior to the establishment of registration which officially began in 1879.
Milk was used primarily for butter; therefore, high milk-fat percentage was selected for in the development of
the breed.
Canadian Guernsey Association, 368 Woolwich Street, Guelph, Ontario, N1H 3W6, 519-836-2141
Alberta Guernsey Breeders' Association, c/o Carol Lybbert, Box 1003, Glenwood, Alberta, T0K 2R0, 403-626-3375
Holstein-Friesian
The largest and the most prevalent of the five dairy cattle breeds in
Canada is the Holstein-Friesian. The terms Holstein and HolsteinFriesian are used interchangeably to designate the breed. The ideal size
of the cow is 600 to 700 kgs and that of the bull is 1000 kgs. Holsteins
are noted for producing the largest volume of milk with the lowest milkfat percentage. The lowest milk-fat percentage is also accompanied by
the lowest nonfat solids percentage. Holsteins should have clearly
defined black-and-white (occasionally red-and-white) markings.
Purebred animals that are solid black, are solid white, have black in their
switch, have a solid black belly, have black encircling any leg that
touches the hoof, have black from hoof to knee or hock on any leg, or have black and white intermixed to give a
colour other than distinct black and white are registered in the Holstein-Friesian Association herd book with the
suffix "OC," designating off colour, added to their name and the letter "B" preceding the registration number.
Purebred Holstein-Friesians coloured red and white, and all of their red-and-white progeny, are registered in a
separate Red-and-White Herd Book kept by the Holstein-Friesian Association with the word "Red" suffixed to
the official name of the animal.
The Holstein-Friesian is well adapted for beef purposes because it makes relatively fast growth and probably
produces the best carcass of the dairy breeds. The calves at birth (40 to 45 kg) are the largest of the five dairy
breeds, and this, in addition to the white colour of the body fat, makes Holsteins better suited for veal purposes
than the other dairy breeds. The Holstein does not mature as early as the Jersey, Guernsey, or Ayrshire.
The Holstein originated in Holland, in the provinces of North Holland and West Friesland. The breed was
developed from the wild ancestor Bos (Taurus) primigenius and has been bred in Holland for at least 2,000 years.
Holland is noted for its fertile soil and abundant rainfall, which result in excellent pastures. Thus the poor grazers
could forage as well as the good grazers, so the Holstein has not been forced, by circumstance, to develop the
grazing ability of some of the other breeds, notably the Ayrshire. The winters in Holland are rather cold, and the
cows need to be stabled. The barns and the homes were frequently under the same roof, which necessitated the
development of docile animals. In addition, cows were often milked (and on some farms, still are) on pasture
which again dictated the necessity of having docile animals displaying even and amiable temperament. When the
breed was being developed, the milk produced by Holsteins was used primarily for cheese making. The
production of cheese requires relatively large quantities of milk, consequently, the development of the breed
emphasized the selection of cows with high milk yields and relatively low milk-fat percentages.
Holstein Association of Canada, Box 610, Brantford, Ontario, N3T 5R4, 519-756-8300
Alberta Holstein Association, c/o Lorie Kamps, Box 1522, Lacombe, Alberta, T0C 1S0, 403-782-3957
Jersey
The smallest of the dairy breeds is the Jersey. Jersey milk has the highest
milk-fat percentage and nonfat solids percentage of the five major dairy
breeds. Because of its relatively small size (mature size of 450 to 500 kg),
the Jersey does not have a high value for meat and veal purposes. In
addition, the body fat has a yellow colour, which is considered an
undesirable character in meat. Jerseys are noted for having a highly
developed nervous system, therefore, they are sensitive and react quickly
to stimuli. The Jersey bull is very likely to be more vicious than bulls of
other breeds. Jerseys are the earliest maturing dairy cattle, and they reach peak milk production earlier than
cattle of other breeds. Calves are usually 25 to 30 kg at birth and usually require careful attention in early life.
Jerseys are descendants of the wild ancestor Bos (Taurus) typicus longifrons; they are believed to have
descended from cattle of that subspecies from Brittany and Normandy. The breed was developed on the island of
Jersey, which is one of the Channel Islands located between France and England. The area of the island is only
approximately 62 square miles. Much of the agriculture was devoted to the production of potatoes, tomatoes, and
greenhouse products. The chief feed for cows was pasture, and the grasses grow very luxuriantly. Cows were
usually tethered on the pasture and received a limited quantity of concentrates, therefore, were partially selected
for good grazing ability. During the development of the breed, butter was the major product produced from milk.
Consequently, emphasis was placed on selecting cattle that produced large volumes of fat in the milk. The milk of
the Jersey cow has a characteristic yellow colour because of a high carotene content. Ayrshires, Brown Swiss,
and Holsteins have a greater ability to convert carotene to vitamin A and thus their milk does not have the yellow
colour typical of the milk of Jerseys and Guernseys.
Jerseys are fawn in colour with or without white and are also noted for being uniform in type, because
registration of animals that did not have desirable type characteristics was not allowed on the island of Jersey. In
addition, cattle were restricted from importation except for slaughter starting in 1789, which has allowed for
considerable time for the development of a uniform breed.
Jersey Cattle Association of Canada, 350 Speedvale W., Unit 9, Guelph, Ontario, N1H 7M7, 519-821-1020
Alberta Jersey Cattle Club, c/o D. Rush, R.R.#1, Crossfield, Alberta, T0M 0S0, 403-946-5630