The Normande is a domestic cattle breed native to Normandy in northwestern France. It is primarily grown for its milk, which is high in saturated fat and ideal for producing cheese and butter, as well as its marbled and delicious beef. It is a global breed of cattle that has been distributed to multiple regions and can be found in any continent. In aspects of national cattle stock, the Normande is the third-largest French dairy breed. It is found throughout its native-born Normandy region and a large portion of Western France.
Normandes have been distributed all, across the globe but they have had the most popularity in South America, where they were first adopted in the 1890s. These cattle emerged as being one of the best dual intent breeds in the world. There are now over five million purebreds and numerous Normande crossbreds in the country. There are 1.6 million purebreds in Columbia alone, with the remainder mostly in Brazil, Ecuador, Paraguay, and Uruguay. They are a sturdy and flexible breed that has performed well in beef operations in the Andes Mountains at altitudes of up to 13,000 feet. With her strong feet and legs, the Normande cow can move long distances over rugged terrain to transform native roughages economically.
Normande Cattle Advantages
They have outstanding body thickness and rib spring while retaining exceptional body size. Additionally, these cattle have a very clean front and a fierce top-line. Normande cattle mature sexually early and exhibit superior fertility, high milk yield, motherhood ability, and long-term survival. They have size-able pelvic areas and calve easily, displaying excellent vigor and the majority of calves weigh between 70 and 95 pounds at birth. An average of around 14,000 pounds of milk is produced with 3.5% butterfat per lactation. The Normande has a higher percentage of muscle to bone mass, which translates into a higher yield of meat per carcass.Â
Normande Cattle Disadvantages
Overall, the Normande is renowned for its vigor and fitness. It has a solid structure and few hereditary issues. When this breed is raised in unnatural environments, it develops the bulk of its health problems. Obesity would be a result of the energy-dense rations needed to keep single-purpose dairy breeds alive in the Normande. This can result in lameness, calving problems, and metabolic problems. Normande cattle need plenty of exercises and a forage-based diet to remain healthy.
Normande Cattle Facts
Normande is a big-bodied animal: cows weigh 700 to 800 kg, and, on the other hand, bulls commonly weigh 1100 kg. Red-pied or speckled coats are most common, but black-pied or blonde coats are also possible. The head is frequently white, and the surrounding area of the eyes is frequently dark, giving the image of being "spectacled." The muzzle is dark and the skin is smooth.
The Normandes have a longer life expectancy and are very fertile. It is generally kept on the grass in Normandy, but it is well adapted to other environments. It has excellent resistance to ultraviolet (UV) radiation and extreme heat/cold. It has good adaptability to mechanical milking.
Normande Cattle Milk Production
Normande cows fed a high forage diet yield between 14,000 and 15,000 pounds of milk per lactation at a protein content of 3.6 percent and a fat content of 4.4 percent. Numerous cows yield upwards of 22,000 pounds of milk, and some even achieve 30,000 pounds.
Normande Cattle Weight
Normande cattle are large-bodied animals, with cows weighing 700 to 800 kg and bulls weighing 1100 kg. This average of weight may variate depending upon the feed and raising environment.
Normande Cattle Origin
The Normande breed evolved from cattle introduced to Normandy by Viking conquerors in the ninth and tenth centuries. Over more than 1000 years, this variety became a dual-purpose cattle breed to satisfy the milk and dairy demands of northwest French people. In 1883, France began compiling its current herd book. Despite the fact that the breed was decimated during World War II by the Allied invasion of Normandy, there are now 3 million Normandes in France. In France, their current role is to supply the cheese industry with rich milk whilst maintaining its excellent carcass quality.
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