Transcript Charolais.pptx

Charolais
By: Maria and Aaron
Breed Characteristics
• They are usually white in color with a pink muzzle
and pale hooves.
• There are now Charolais cattle being bred black and
red in color.
• They are good milkers, they medium to large framed
beef cattle with a very deep and broad body.
• The bulls weight 1200 to 1650 kg while cows weight
750 to 1250 kg
• Cows average 125 cm while bulls average 145 cm
• Females aren’t as muscular as males
History
• The Charolais originated in west-central to southeastern France, in
the old French provinces of Charolles a young Mexican industrialist of
French name and ancestry, Jean Pugibet and shipped two bulls and
10 heifers to Mexico in 1930, The first Charolais to come into the
United States are believed to be two bulls, Neptune and Ortolan in
June 1936
• The exact origins of the Charolais are lost to us but it must have been
developed from cattle found in the area Claude Mathieu
• The average lifespan is 15 years
• Their purpose has been meat like meat products because superior
growth rate, muscle development, high killing out percentage and
meat eating quality
Daily Care
• Cost from about 1500 to 2500
• Open fields, plenty of space, in the
country
• They are identified by the tag on their
ear
• Need a healthy place to live, nice green
grass
• They have a diseases like BVD( bovine
viral diarrhaea) and must get
vacccinations for it
Anatomy
Digestive system
Respiratory system
Anatomy
Skeletal system
Circulatory system
Anatomy
Muscular system
Reproductive system
Production Techniques
Reproduction:
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1. Select replacements from those heifers born early in the calving season. They are out of
the reproductively efficient cows and will be older and heavier at breeding time.
2. Know actual weaning weights and feed to reach minimum target weight. Weight at
breeding time is critical for breeding success.
3. Start breeding 20 to 30 days ahead of the cow herd. This allows special attention at calving
and allows "extra" time before rebreeding for second calf.
4. Breed replacements for 45 to 60 days. Remove bull immediately.
5. Pregnancy test 60 days after the end of breeding season and cull all open heifers.
6. Keep replacements in a group to themselves. Mix with mature cows only after they are
bred with third calf.
7. Use sire summaries and EPDS when selecting sires and ensure positive maternal trait
results.
Breed registrations:
To be Registered in the Charolais Assoc- the
heifer would have had to come out of papered
stock.
Males have to be 31/31 to be Registered.
Females 15/16
Production Techniques
Growth stages:
Resale value:
91$ Per hundred weight
Calf: newborn offspring that depends on milk and
mother for growth.
Heifer: female bovine that has not had a calf. First
time heifer: a female that has given birth
to her first offspring.
Cow: female that has given birth second calf, she will
remain a cow until the end of the life
cycle.
Yearling: can either be a female or a male that has
reached a year old.
Bull: sexually mature (at about 12 months of age)
intact male bovine, he will remain a bull until either
castration when he will be called a (steer )or until the
end of his life cycle.
Meat Production
Meat cuts:
Non natural or natural fed?
http://aggiehorticulture.tamu.edu/organic/files/2011/01/R
ick-Machen-Niche-Market-Beef.pdf
citations
http://www.ansi.okstate.edu/breeds/cattle/ch
arolais/
http://www.thecattlesite.com/breeds/beef/11
/charolais/overview
http://cattle-today.com/Charolais.php
http://www.bing.com/search?q=charolais&src
=IE-TopResult&FORM=IE10TR#