Agriscience 102
Applied Agricultural Science and Technology
8396
Class Notes Key
Breeds of Dairy Cattle
TEKS: (c)(4)(C)
INTRODUCTION
There is not a best breed of dairy cattle; however, a certain breed may be better adapted to certain
environmental conditions and market demands and, from these standpoints, is better for a particular
individual. Each of the breeds has certain advantages, and it is a matter of weighing the advantages
against the disadvantages when selecting a breed.
An important consideration to remember is that there are outstanding cows in every breed, and the
differences among breeds may be of less importance than the differences among individual animals
within the breeds. When the breed that is best suited to the production program has been selected, then
major emphasis should be placed upon the breeding or selecting of individual cows which will be most
productive. The person making the selection should always keep in mind that utility, adaptation, and
productive capacity are important qualities to consider in selecting a breed.
The six major breeds of dairy cattle are the Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey, and
Milking Shorthorn. Other dairy breeds of North America that are found in smaller numbers are the
Canadienne, Dutch Belted, Kerry, Milking Devon, and Norwegian.
AYRSHIRE
The Ayrshire breed was developed in Scotland, and the first cattle were imported to the United States in
1822. In color, Ayrshires may be red with white markings, and the red (or reddish-brown mahogany)
may vary in shade from very light to almost black.
Ayrshire cattle are medium sized, and a cow should weigh 1,200 pounds at maturity. Ayrshires are noted
for having excellent shape and attachment of udders and also known for having good feet and legs. At
one time the horns of Ayrshire cattle were a trademark of the breed. When properly managed, the horns
would curve outward then up and slightly back. The horns are not very practical, so almost all Ayrshires
are dehorned as calves. The animals are strong and rugged. They are good at adapting to all management
systems and have a strong ability to rustle and forage for themselves under adverse feeding or climatic
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conditions. In fact, few other breeds can match this ability. They are good producers, with an average
milk yield of 16,942 pounds. The Dairy Herd Improvement Association recorded their milk fat
percentage as 3.8.
BROWN SWISS
The Brown Swiss breed is one of the oldest and purest dairy breeds and is descended from cattle used on
the mountain slopes of Switzerland. They were first introduced into America in 1869 at Belmont,
Massachusetts. The color of Brown Swiss cattle varies from a light brown with gray or silvery tones to
very dark brown. The muzzle and stripe along the backbone are generally light in color.
The Brown Swiss is a large breed of cattle. A mature cow on average weighs about 1,500 pounds. These
cattle show strength and good feet and legs, and it is the combination of these characteristics that aid in
the longevity of the cattle.
Brown Swiss cattle are noted for their quiet, docile temperament and are easily managed. Another strong
attribute of the Brown Swiss is its ability to do well in all weather conditions. They do well in hot
climates, but also thrive in conditions like their native Switzerland. Today, most of the breed are found
in Wisconsin, Iowa, and Ohio. Another valued characteristic of the Brown Swiss is its ability to produce
milk year after year. Brown Swiss have an average milk yield of 19,385 pounds and a milk fat
percentage of 3.98.
GUERNSEY
The Guernsey breed was imported to the United States from the small island of Guernsey off the coast
of France in 1840. The color of Guernsey cattle is fawn with white markings clearly defined. The
muzzle is buff or flesh colored, and the switch should be white. The skin pigmentation should be yellow.
Guernseys are considered intermediate in size; they are not as large as the Holstein but are larger than
the Jersey. A mature cow averages 1,150 pounds in weight.
The Guernsey is often characterized as having uneven top lines and smaller, unshapely, and less
attached udders. Because of the use of artificial insemination, improvements have been made in these
areas.
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The disposition of a Guernsey cow is active, but not nervous. However, a Guernsey bull has a more
nervous disposition than that of the cow.
This breed is often referred to as the "Golden Guernsey" because of the yellow color of its milk. The
milk is high in protein, loaded with beta-carotene, and quite often sells at a premium on the market
because of its golden color. Guernseys are efficient producers of milk with an average milk yield of
14,667 pounds and an average of 4.4 percent milk fat.
HOLSTEIN
Holstein cattle originated in the two northernmost provinces of the Netherlands. These two provinces are
West Friesland and North Holland. The Holstein was imported to the United States in 1852. Holstein
cattle have color patterns of black and white and some red and white. No solid colored animals are
accepted for registry.
The Holstein is the largest of the dairy breeds. The average mature weight for a cow is 1,500 pounds.
Some Holstein cows obtain extra fleshing when dry, but lose the excessive flesh when lactation begins.
Holstein cows should have straight top lines and a long, level rump.
In temperament, Holstein cows are generally quiet and docile, but bulls can be vicious. Steers of this
breed or crosses with beef breeds feed out well and produce desirable beef carcasses for slaughter.
Holsteins have a large capacity for roughage and thrive on good pastures. Holstein cows are excellent
producers and produce an average milk yield of 23,675 pounds. They have a milk fat percentage of
3.63.
Holstein cattle are the dominant breed of dairy cattle in the milk production industry. The reasons for
their domination are unexcelled production; greater income over feed costs, unequaled genetic merit,
and adaptability to a wide range of environmental conditions. Holstein cattle also lead the dairy cattle
industry in registration with more than 19 million Holsteins registered in the Holstein Herd Book.
JERSEY
The Jersey breed originates from the island of Jersey in the English Channel. The Jersey is one of the
oldest breeds. They were first imported to the United States in the 1850s. Jerseys vary in color from light
tan to dark fawn with darker shadings around the head and legs.
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The Jersey is the smallest of the dairy breeds. The mature weight of cows average 950 pounds. In
conformation, the Jersey closely approaches the true dairy type. Good character is reflected in straight
top lines, level rumps, sharp withers, and excellent udders, both in attachment and in shape.
Characteristically, Jerseys are noted for a dished face.
The disposition of the Jersey cow is inclined to be nervous and sensitive, but she is generally docile
under good management conditions. The bulls however are known for having the least docile
temperament. The Jersey, compared to larger breeds, is more tolerant of heat stress. While Jerseys do
not produce a large amount of milk, they produce more pounds of milk per pound of body weight than
any other breed. The milk fat tests of Jerseys average about 4.62 percent fat, and their average milk yield
is 16,306 pounds.
MILKING SHORTHORN
The Milking Shorthorn breed originated in the Tees River Valley in northeastern England over two
hundred years ago. These cattle were imported to the United States in the 1790s. Milking Shorthorns are
not a separate breed of cattle, but are a segment of the Shorthorn breed. These cattle were bred as dualpurpose animals. They were used for milk production as well as for beef production.
Milking Shorthorns are red, red and white, white, or roan in color. These cattle are larger in frame and
tend to stand considerably higher off the ground than the beef type does and are more angular and longer
in the body. They show some evidence of dairy character and are more nervous and flighty than their
beef relatives.
A cow in production should weigh 1,400 pounds. Milking Shorthorns on the average do not produce as
much milk and milk fat as cows of other dairy breeds. Their average milk yield is 16,098 pounds, and
their milk fat percentage is 3.55.
The use of highly controlled selection and breeding programs based on performance records has resulted
in increased milk production. In many areas a trend toward purchasing herd replacements of proven
parentage has greatly increased production. Also, where replacements are raised, artificial insemination
provides for the use of semen of proven sires by all breeders. Embryo transfer is also more popular in
dairy production programs since it allows for more offspring from outstanding dairy cattle. Another
trend is breeding dairy cattle to beef bulls, particularly the exotic breeds, as there is a demand for such
crosses by commercial beef producers in crossbreeding programs.
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