Guernsey

An overview of the Guernsey (Cattle breed)

1. GUERNSEY

2. ORIGIN Island of Guernsey, off the coast of France. Assumed to have descended from French cattle, but actual origin is not known. Fairly substantial evidence indicating occasional mixing with other breeds during its early development. Cattle of Brittany x Cattle of Normandy

3. DISTRIBUTION UK, USA, Canada, South Africa, Australia and New Zealand. Were taken to the UK in considerably large numbers but because of their COMPARATIVELY small numbers, a re of little importance. In the USA, popular in New York, Massachusetts, Pennsylvania, Wisconsin, Minnesota, Ohio, Indiana and Michigan. Their rapid increase in popularity is owed to the American Guernsey Cattle Club.

4. MORPHOLOGICAL CHARACTERISTICS Common colors: Reddish yellow, lemon or orange fawn with white markings. May be solid colored. The white markings are usually found on the face, flanks, legs and switch but may be on any part of their bodies. Yellow color of the ears is an indication of the richness of the milk. Strong back, broad loin, wide rump and a deep barrel .

5. Golden skin. Amber feet. Udder extends well forward with evenly balanced and symmetrical quarters. Large teats making them very suitable for hand milking. Skin slightly more yellowish than normal, indicative of high butterfat producing capabilities

6. Usually horned (short arching horns) though polled strains exist . Breeders prefer a cream colored muzzle. Horned strain Polled strain

7. More coarsely boned and irregular than the Jersey but not to as great an extent as the Holstein- Friesian. At one point in time, were very similar to the Jerseys, though the Guernseys were said to be larger. Similar in size to the Ayrshire. At least 45 kg heavier than the Jersey: ADULT BODY WEIGHT (kg) GUERNSEY JERSEY AYRSHIRE Bull 600- 700 544- 771 635- 907 Cow 450- 500 363- 408 454

8. Bulls : Smoothly blending shoulders showing good refinement and even contour. Average weight at birth: 40- 50 kg

9. DIFFERENCES BETWEEN GUERNSEY AND A FEW OTHER BREEDS Closest relative to the Jersey but is larger. Jersey

10. May be confused with the Ayrshire. Ayrshires are slightly larger. More deeper in color. Less long face. Guernsey Ayrshire

11. DAIRY CHARACTERISTICS Good temperament: Docile and alert. Neither nervous nor irritable. Do not mature as early as the Jersey. Start yielding milk by the age of 26- 28 months.

12. Produces golden colored milk , a result of a high level of carotene (reduces the risk of certain cancers). Butter and cream made from this milk is also distinctly golden . For this reason, mixed with the milk of other breeds to impart the color.

13. 96% of Guernseys carry the protein b - casein A 2 . This breed is the h ighest producer of A 2 milk.

14. The Jersey provides richer milk while the Guernsey produces more milk. Average lactation milk yield: 6500 litres Average fat content: Around 4.8 % (35% of TDS as compared to the 34.5% of TDS of the Jersey).

15. ADVANATGES Early maturing. Calving ease Lowest incidence of calving difficulties among the major dairy breeds.

16. Adaptability Capable of adapting to any climate. Their coat color enhances their heat tolerance. Performs well irrespective of the rearing method employed. Popular in crossbreeding programs Guernsey✕ Zebu→ Cattle with the size, docility, capacity as a draught animal and high milk yield of the Guernsey. Also shows tropical tolerance. Guernsey✕ Jersey→ Hardier cattle which produce large quantities of milk and whose calves have a greater livability Guernsey✕ HF

17. Longevity Live and produce for a longer period of time. Efficiency Efficient converter of feed . Temperament Extreme docility makes them the easiest breed to work with. Free from recessive genetic disorders.

18. Milk quality 33% more Vitamin D 30% more cream 25% more Vitamin A (reduces the risk of certain cancers) 15% more calcium 12% more protein High protein and butterfat milk Economic processing into butter, cheese and ice cream . The cheese yield breed k casein B gene- firmer curd, more volume and better cheese characteristics .

19. REFERENCES "Dairy Cattle and Milk Production" by Clarence H. Eckles "Livestock Production Management" by N. S. R. Sastry and C. K. Thomas www.lbcentre.com.au www.livestockconservancy.org www.thebeefsite.com www.motherjones.com www.motherearthnews.com www.khoji.com www.worldguernseys.org www.wordpress.com www.wikihow.com www.thejudgingconnection.com www.animalcorner.co.uk

20. PICTURE REFERENCES: www.cattlesite.com www.guernsey-butter.com http://en.m.wikipeida.org/wiki/File:Guernsey_cow.jpg www.hist-geo.co.uk www.commons.wikimedia.org www.guernsey.co.nz www.worldguernseys.org http://gogd.tjs-labs.com/galleryview?product=MILK www.gloucestercitizen.co.uk www.cookipedia.co.uk http://observer.case.edu/golden-guernsey-piccadilly/ www.familycow.proboards.com www.guernseycresticecream.com http://4thebest.clickondetroit.com/place/6824-guernsey-farms-dairy

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