Krasnogorbatovskaya breed of cow
The Krasnogorbatovskaya breed of cows is considered one of the best native Russian burenki. The ladybug was able to take a leading position due to its high productivity and good health.
Krasnogorbatovskaya breed of cows
About the breed
Krasnogorbatovsk cows belong to the meat and dairy direction. They are bred everywhere in Ukraine, in Mordovia, Chuvashia and in most regions of Russia.
The Gorbatov district, which is part of the Nizhny Novgorod province, is the birthplace of the Krasnogorbatov burenushki. The breed was bred after crossing local livestock in the 19th century. For mating, an improved species of Great Russian cows, called Prioksky cows, was selected, and animals with exclusively red color were taken. The Tyrolean breed, whose milk is famous for its high fat content, also took part in the selection.
As a result, it was possible to obtain individuals that are not afraid of frost and resistant to various diseases, including to brucellosis, tuberculosis, leukemia.
The breed was officially approved in 1926. Breeding work was continued, however, already from the 70s of the last century, breeders began to manage only domestic copies, abandoning the "imported" ones.
Inside the breed itself, the most productive population is selected without the admixture of other species.
Over time, on an industrial scale, the Krasnogorbatovskaya burenka gave way to dairy individuals, so the total number of this cattle has decreased markedly.
For comparison, back in 1964, in their homeland (Nizhny Novgorod), the proportion of cows was 31.1%, but now it has fallen to 4.7%.
They even talk about their disappearance, in connection with which today they are under protection, and the samples of the best bull calf's seed are stored in the Republican Gene Fund Bank. Pedigree farms in Vladimir and Nizhny Novgorod regions still practice their purebred breeding.
However, with regard to private farms and small farmers' organizations, everything is not so sad. Demand for them remains to this day, because, despite the growing competition, among all cattle, the Krasnogorbatov cows do not lose their advantages.
Pros and cons of the breed
So, what attracts the breed of private livestock breeders? These are mainly the following factors:
- compact sizes (small rooms are suitable for keeping it, it’s easy to manage);
- excellent quality meat and dairy products;
- easy care;
- low-cost feeding and the possibility of free grazing;
- good health (even in severe frosts).
A significant disadvantage of these slings is the limited territory of detention, as well as their small number
The very name of the Kransogorbatovskaya cow speaks of its color: they are only red, although the accepted standards do not exclude the presence of spots on the udder, abdomen and tail. Males are usually brighter, painted in a rich red color, sometimes bordering on a black tint. The horns at the base are light, and at the ends a transition to a dark color is noticeable.
The breed is quite small: its average height is only 120-123 cm, and its mass is not more than 460 kg. Of course, there are exceptions when the Krasnogorbatovskaya female individual gains up to 800 kg, and the bull - all 1000 kg. The musculature of animals is well developed.
In general, they have the correct constitution of the body, as well as a light but strong skeleton. The body is elongated, the back is straight, the limbs are low, but with a strong hoof, the neck and chest are wide. The head is small. The tip of the nose is pink.
Shares in the udder are equally developed, the udder itself is of medium size. Nipples are brought together, have a conical shape.
Standards and weaknesses
The raised back of the torso, straight legs and high long tail are the standard in characterizing this breed.
The disadvantages of appearance include saber limbs, sagging in the back and the so-called hyperemia. Also, in some cows, the middle lobes of the udder develop extremely poorly.
The general requirements for caring for the Krasnogorbatovskaya cow are the same as for all other cows. They are simple, but must be performed regularly:
- the animal must be systematically cleaned or bathed in the summer season;
- the udder should be kept in perfect cleanliness, washing it before and after each milking;
- if necessary, the hooves are cut to the pets;
- observe the daily routine: cleaning, feeding, watering, etc.
The room where the cow is kept is equipped in advance, they must be insulated before the onset of winter. The feeders are cleaned very carefully, leaving no leftovers, which then begin to deteriorate and emit bad smells.
Horned meat is eaten about 3 times a day, with the exception of freshly females: they are fed 4 times. If a cow needs to be milked, it is not fed until the start of this process.
The total daily weight of coarse fodder is divided into several doses, it is not recommended to give everything at once. Cereals and juicy food are laid in the morning and evening. The standard sequence in feed looks like this: concentrated, juicy and after coarse feed.
After succulent food, the cow can be watered. Water should not be too cold, from 10 ° C and not lower than the temperature in the stall.
When the time comes for pasture on the meadows, the veterinarian examines the animals. They should not have any contagious diseases. Change of food is carried out gradually, so that from an unaccustomed habit the digestive upset does not happen. When driving cattle into the pasture, the owners throw food into the feeders so that they do not go hungry.
Newborn calves usually weigh 23-29 kg, but by the age of 6 months they are gaining 150 kg, and some manage to grow up to 650 kg.
A cow gives milk with a fat content of about 4-5%, less often - 6%, the protein content in it - up to 4%. The size of the milk yield also varies: from 2700 to 6000 kg, sometimes 8000 kg of milk. High slaughter yield: from 50 to 62%.
In conditions of good feeding, the animal grows fat quickly. The owners, whose goal is intensive fattening, achieve a set of live weight up to 1 kg per day. But even with a decrease in the nutritional value of the diet and its quantity, the Red Horbat cows can remain well-fed for a long time.
Until the sixth lactation, milk yield from the cows continues to grow, but already on the 7th milk yield, milk yield decreases, however, slightly.
Dairy products stand out for their excellent taste characteristics. A high percentage of protein and fat makes it possible to make high-quality hard cheese and delicious cream from milk.