Hereford — iibso ama iibi

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History of the Hereford breed. The blood of this cattle flows in the veins of many breeds. They are called cows without defects. One of the oldest and most popular breeds of cattle. The breed got its name based on geographical principles. They first appeared in the 18th century in the English county of Herefordshire on the border with Wales. Before that, in the southern and western regions of England, not large red cattle were raised, but the characteristic of the rural area was the Welsh, and it was also the Welsh border cattle, large black cows. It was the red bulls and Welsh cows that became the ancestors of the Hereford breed. The Welsh provided good milk yields even though they grazed in harsh conditions in mountainous areas with sparse vegetation, which gave them endurance. The improvement of the cattle was aimed at making the animal even stronger and using them not only as a source of meat but also as draft animals. In Herefordshire in 1738, Benjamin Tomkins Sr. began commercial breeding of Herefords. Therefore, he is considered the founder of the breed. In 1817, Hereford cattle were first exported to the USA. Since the beginning of the 20th century, Herefords have spread worldwide, and breeders are constantly working on improving the breed, particularly focusing on constitution and muscle mass. Exterior. Dark red coat with shades of cherry color, but the head, neck, withers, brisket, belly, lower part of the limbs, and tail tip are white. This is a characteristic feature of Herefords, inherited by all descendants of this cattle. The body structure is typical for all beef breeds. The animals have a barrel-shaped, wide, and deep body, muscular shoulders, a voluminous back and loin, a wide and straight hindquarters with well-developed musculature. The brisket protrudes significantly. The average height is 125 cm. The depth of the chest is 72 cm. The chest circumference is 197 cm. The diagonal length of the body is 153 cm. In summer, the coat is short, while in winter it lengthens. The skin is elastic, and the nose mirror is light pink. Dairy traits are not significantly expressed. The horns are straight or drooping down, light-colored with darkening closer to the tips. There is also a polled type of cattle. The average weight of adult bulls is 800-1300 kg, cows 450-600 kg, but can sometimes reach 800 kg. The age of the first calving is 24-30 months. Cows with twins are also encountered. Conditions of keeping. The best option for Herefords is free-range grazing on pastures.

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Soo gal

Maxaa lagu quudiyaa

Diet. The diet includes hay, and occasionally they can be treated with oats. They are so undemanding that they can eat just straw. The breed is adapted to various pastures and gains weight well; for a 1 kg increase, Hereford calves consume 5.3-6.2 feed units. In the fields, Herefords are capable of eating any grass, including coarse and tough weeds. This does not affect the quality of the meat, so during the spring-autumn period, the basis of the diet consists of green grass. In general, they eat everything. Meat obtained from grass-fed pastures is tastier, more natural, and the bacteria in the rumen and other stomach compartments function properly on a grass diet. Livestock breeders note that Herefords are so undemanding that they can survive on hay alone, but this is an extreme option. Overall, the livestock's diet varies by season and includes hay, silage, bran, grain, and sometimes oats. Animals gain weight quickly on grass-based feeds; bulls are given legume and cereal hay. Many note that pasture conditions are sufficient for the livestock's full nutrition, and Herefords do not require supplementary feeding, but each livestock breeder has their own practices, so concentrated coarse feed, bone meal, root vegetables, particularly beet pulp, and mineral supplements and phosphorus are also found in the diet.

Sifooyinka jireed

Miisaanka labka: 125–145 kg

Miisaanka dheddigga: 114–135 kg

Dhererka labka: 800–1300 cm

Dhererka dheddigga: 450–600 cm

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