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The Maine-Anjou is a beef cattle of French descent. It developed in the fertile, northwestern part of the country with resources enough to support a large multipurpose cattle breed. Though the modern usage of the Maine-Anjou tends toward the beef industry, they were originally developed as both a beef and milk producing animal-sometimes even used for draft purposes.
This multifunctionality is not hard to believe when one actually sees a fullblooded Maine-Anjou. They are a very large, well muscled breed with red spotted bodies. The Maine-Anjou began as the hybridization of cattle form the Mancelle and Durham regions.
Count de Falloux started this cross in , with promising results. These cattle sold well at market and by were making their presence known through French agricultural trade fairs. The breed society formed in , but by changed its name to the Society of Maine-Anjou Breeders, reflecting its geographical location. Maine-Anjou influence entered the United States via artificial insemination.
In many herds, half the cows are milked and the other half raise two calves each. The Maine-Anjou is one of the larger breeds developed in France, with mature bulls weighing from to pounds on the average. Mature cows will range from to pounds. The coloring is a very dark red with white markings on the head, belly, rear legs and tail.
White on other parts of the body is also common. These cattle were then introduced to the United States through artificial insemination. The Maine-Anjou is the largest of the French breeds. Although they are used for both meat and milk, they are best developed as beef producers. Their colouring is dark red and white, with the head always predominantly red and the eyes always surrounded by red colouring.
Maines can also be utilized to breed for or select against other specific traits. Crossed with white-faced cattle, the Maine influence produces dark pigmentation around the eyes. This reduces the occurrence of cancer eye and pink eye.
- Beef Cattle Discovery - Breeds - Maine Anjou | Animal & Food Sciences
Maine-Anjou - Wikipedia -
The Maine-Anjou breed originated in France in the 19th century, taking their name from the Mayenne and Anjou river valleys in which they were maine cattle. In France the breed has evolved as a dual-purpose breed, where the cows are selected for their milk production, and bull calves are fed for market. The maine cattle colouring is very dark red with white markings on the head, belly, rear legs and tail. White on other parts of the body is also common.
The first Maine-Anjou arrived in Canada in and later through artificial insemination the breed entered the United States. Inthe Canadian Maine-Anjou Association was formed. Advantages to breeding Maine-Anjou are high rates of gain, feed efficiency, adaptability to climatic extremes, superior carcass quality, docility, and smooth muscling. Bulls адрес страницы known for being: high gainers, maine cattle a quiet disposition, sound conformation and the ability maine cattle be horned, polled or scurred.
Females are recognized for their: quiet disposition, strong milking ability, maternal instincts, extreme longevity 10 years or moreeasy calving ability and high fertility. Crossbreeding with Maines adds: stretch, growth rate, quiet disposition and more pounds at weaning to a herd. Maines can also be utilized maine cattle breed for or select against other specific traits. Crossed with white-faced cattle, the Maine influence produces dark pigmentation around the eyes. This reduces the occurrence of cancer eye and pink eye.
Maine cattle recessive red gene maine cattle be utilized to maintain your preferred colour pattern. Breeds Maine Anjou.
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