Brown Swiss is a milk-and-flesh variety that is native to the Swiss Alps, mainly in Valais. The local short-horned cattle are bred under long-term selection and breeding conditions under good husbandry and management conditions.

1. Appearance characteristics

The coat is brown, from light brown, grayish brown to dark brown, with a light or white band around the nose, and the nose, tongue, tip, tail, and hooves are black. The head is short and wide, the amount is slightly sunken, the neck is short and thick, the crest is undeveloped, the chest is deep, the backline is straight, the jaw is wide and flat, and the limbs are strong and firm, and the breasts are well-proportioned and well-developed. Adult bulls weigh 1,000 kg and cows 500-550 kg.

2. Production performance

Swiss brown cows have an annual milk production of 2 500 to 3 800 kg, a milk fat percentage of 3.2% to 3.9%, an 18-month live weight of 485 kg, and a slaughter rate of 50% to 60%. In the United States in 1906, Swiss brown cattle were bred into dairy products. In 1999, U.S. dairy cows used Swiss cows for an average milk production of 9,521 kg (in adult equivalents) on 305 days.

Swiss brown cows mature later, generally only 2 years old to breed. Resistance to rough feeding, strong adaptability, the United States, Canada, the former Soviet Union, Germany, Poland, Austria and other countries have bred, about 6 million heads in the world. Swiss brown cow played an important role in the breeding of Xinjiang brown cattle.

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