The Brown Swiss Cow: A Breed Overview

  The Brown Swiss Cow's History

According to most dairy historians, Brown Swiss or Braunvieh cattle are the earliest of all dairy breeds. The lovely brown cows originated in the northeastern area of Switzerland. Bones discovered in the ruins of Swiss lake dwellers date back to around 4000 BC and resemble the skeleton of today's brown Swiss cow. Documentary evidence indicates that the Benedictine monks of Einsiedeln Monastery began breeding these cattle around 1000 years ago.

The canton of Schwyz was the site of the majority of the early development of the Brown Swiss, and the breed is often referred to as Schwyer or Brown Schwyzer in Switzerland.

All of the cantons where the breeds originated are populated by German-speaking people, and evidently enormous cattle were brought in from Germany to enhance the cattle of Switzerland, which were generally undersized until around 1860. As a result, the Swiss Brown is also known as Braunvieh.

Switzerland, the Brown Swiss' native nation, is a harsh and hilly country with a total size of around 15,940 square miles. However, around 25% of the region is covered by rocks, lakes, rivers, snow-capped mountains, and glaciers, and there are only about eight million acres of fertile land, half of which is utilized for hay and grazing. For many years, Switzerland has been known as a cheese-producing country, and in the summer, many dairy cattle are moved into the alpine areas and fed on the rich pastures and meadows created by the frequent rains.

Extreme terrain and weather have led to a breed of cattle that is known all over the world for its many unique traits. The Brown Swiss is the second-biggest dairy breed in the world, with over 8 million registered cattle and a population of over 14 million.

Characteristics of a brown Swiss cow

The Braunvieh, or Brown Swiss, is light brown with a creamy white snout and black nose and dark-blue eye pigmentation that helps it withstand intense sun radiation. Brown Swiss cattle are horned or polled, with short, white horns that darken at the tip. Brown Swiss are powerful, versatile, long-lived, prolific breeders, well-balanced, and have excellent hooves and limbs.

 

This breed produces high-quality milk and beef.

 

 Due to its high milk, protein, and butterfat output, milk producers worldwide are adding Brown Swiss to their herds regularly. They can milk longer than other breeds because of their perfect feet and legs.

Cheesemakers love brown Swiss milk. Brown Swiss milk is great for liquids and cheese because of its volume and protein. For making most cheeses, Brown Swiss breeders have the optimum fat-to-protein ratio.

 

Facts

• Brown Swiss milk has the closest protein-to-fat ratio of any dairy breed.

• Feet and legs: strong, firm, black feet and well-structured legs imply Brown Swiss cattle have minimal issues. This is one reason many Brown Swiss may keep producing until they are 12–15 years old.

• Brown Swiss are known for enhancing productivity and strength when crossed with other dairy breeds or beef breeds. This is true from the tropics to the alps.

• Braunvieh bulls may breed at 12–14 months because of their early scrotal and testicular development.

• Quiet Temperament: The association's dairymen, who have dealt with several breeds, all agree that these cattle are gentle and curious.

• Brown Swiss are known for their longevity. The breed matures longer than others, although cows peak in their 5th or later lactations. The Brown Swiss may reach this level because of their strength.

• Strength and Hybrid Vigor: Brown Swiss cows are strong. Brown Swiss owners seldom lose cows to metabolic issues or other causes.

The United States Meat Animal Research Center

Braunvieh-cross females generated 5% more weaning weight than Hereford-Angus crosses and 4% to 11% more than other Continental crosses. Any commercial cow-calf operator who can increase the pounds of calf weaned per cow exposed by 4 to 11% has a huge chance to boost herd profit. This calf weight per cow-exposed advantage and the 7% rise in conception rate from Braunvieh bulls make Braunvieh genetics economically advantageous. Braunvieh's advantage in calf 200-day weight per cow

Milk

US Meat Animal Research Center research indicates why Braunvieh and Braunvieh-cross females make excellent moms. The date shows that they rebreed and calve often and milk enough to wean heavy calves.

calving, and fertility

• Increased calf survival rates of 10 to 15% due to calving
• Increased growth rates in calves produced via crossbreeding, ranging from 4 to 11%
• Increased weight at weaning as a result of increased milk consumption: 4–11%
• increased fertility by 10-15%

 Bull

The Meat Animal Research Center of the United States

An example of proven Braunwald fertility comes from the Texas A&M Study Facility in Uvalde, Texas. As part of a research endeavor, the center produced five Braunvieh bulls and five bulls of another heat-tolerant breed, for a total of 266 cows that were crossbred. When the calves' DNA was analyzed to determine which breed their fathers were, the research center discovered that 68 percent of the calves were descended from Braunvieh bulls.

Female Braunvieh and hybrids with the Braunvieh breed reach sexual maturity at a younger age than other breeds. It was discovered at the United States Meat Animal Research Center (MARC) in Clay Center, Nebraska, that the average age of puberty for Braunvieh cross heifers was 332 days, and that the percentage of Braunvieh cross heifers that were pregnant at 550 days was 93%. Both of these figures were found to be very high. The contrast between the Braunvieh cross females and the other breed crosses in this MARC research is shown graphically by these figures, which are graphed.

Meat

At the US Meat Animal Research Center, cows that were crossed with Braunvieh gave birth to calves that were 4% heavier per cow.

 

Braunvieh bulls weigh 1,800–2,500 pounds and heifers 1,100–1,500 pounds. Braunvieh females and bulls pass on their muscle quality, growth rate, and feed conversion to their offspring. Braunvieh and Braunvieh-cross cattle have a low cost of gain and may be taken from feedlots at a live weight that eliminates the days on feed other Continental breeds need to attain marketable condition.