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Montbéliarde
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The Montbéliarde (French pronunciation: [mɔ̃beljaʁd]) is a breed of red pied dairy cattle from the area of Montbéliard, in the département of Doubs, in the Bourgogne-Franche-Comté region of eastern France. It is used mainly for dairying and particularly for cheesemaking.
History
[edit]The name Montbéliarde was first used by Joseph Graber in 1872, when exhibiting a group of cattle at the Langres agricultural competition.[1] Before this the local stock from indigenous multipurpose breeds such as Fémeline and Tourache (later known as Comtoise) had been improved by Mennonite farmers from Switzerland, and named Franco-Swiss. In 1889, the breed was accepted officially, and a stud book was founded. Since 1980, the breed has been selected for good roughage conversion. After 1900, many cattle were sold to the Midi region and Algeria.
In the 1970s, Red Holstein was crossed into the breed.[citation needed] At the same time, they sporadically crossed with Fleckvieh bulls, but this was not very successful. In the 1990s, Montbéliarde cattle were used for crossing into the Danish Red cattle and Vorderwalder Cattle breeds.[citation needed]
Characteristics
[edit]
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The animals are red pied with white heads and short horns, and of dairy type. Mature cows weigh 600 to 700 kg (1,300 to 1,500 lb) and stand about 145 cm (57 in) tall at the withers, and mature bulls weigh 900 to 1,200 kg (2,000 to 2,600 lb).[2] The milk is particularly well suited to cheesemaking because of a high frequency of kappa casein BB variants,[3] giving higher yields of cheese. Being of less extreme dairy type than modern Holsteins, the cows have lower milk yields, but better longevity and fertility and lower cell counts in the milk, indicating lower mastitis incidence.
Uses
[edit]Montbéliarde cattle are mainly a dairy breed, but have better beef characteristics than Holstein cattle. France has nearly 400,000 recorded Montbéliarde dairy cows, with an average adult annual lactation of 7,486 litres (1,978 US gallons) at 3.9% butterfat and 3.45% protein.[4] The milk protein is of a type well suited to cheesemaking, and some herds are fed a hay-based diet to produce milk specifically for this purpose. Cull cows and bull calves are worth more than Holsteins. The breed has spread to many countries and is becoming popular for crossing with Holsteins to give improved longevity and fertility.
Notes
[edit]- ^ Organisation for the Selection of the Montbéliarde Breed[permanent dead link]
- ^ Montbéliarde Cattle Society of Ireland Ltd.
- ^ [1][permanent dead link] Montbéliarde Crossing With Holsteins Ansc 3221 December 7, 2001 Bob Leuer and Brandi Wilson pp 12-14
- ^ Montbéliarde UK Archived 2011-02-27 at the Wayback Machine
External links
[edit]- Montbéliarde
- (in French) Article on montbéliarde cattle.
Montbéliarde
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History
Origins
The Montbéliarde breed originated in the Franche-Comté region of eastern France, particularly around Montbéliard in the Doubs department, during the early 18th century. It descends from Bernoise cattle imported by Swiss Mennonites from the Bernese Oberland who settled in the area to escape religious persecution around 1708. These migrants brought dual-purpose cattle suited to the local mountainous terrain and dairy production needs, initially referring to the animals as Alsatian cattle due to the region's proximity to Alsace.[7][8][9] Genetically, the Montbéliarde belongs to the Jurassic branch of cattle, derived from the ancient Bos frontosus lineage, which forms the basis of the Pie Rouge group of breeds. This heritage links it closely to Swiss and Austrian strains like the Simmental and Fleckvieh, emphasizing robustness and productivity in both milk and meat. Early development involved methodical selection by local farmers to adapt the breed to the Jura Mountains' climate and pastures, focusing on traits such as hardiness and milk yield for regional cheese production, including Comté.[8][10] By the mid-19th century, the breed's distinct identity emerged through targeted breeding practices, leading to its renaming as Montbéliarde around the 1850s to reflect its primary geographic origin. The first public exhibition under this name occurred in 1872, marking initial recognition among breeders. This period solidified the breed's foundation as a dual-purpose animal, with influences from local French strains enhancing its conformation for sustained dairy output in the challenging alpine environment.[8][10]Development and Recognition
The Montbéliarde breed traces its roots to the 18th century, when Swiss farmers from the Bernese Oberland, including Mennonite immigrants, settled in the Montbéliard region of eastern France and introduced hardy Bernese cattle adapted to mountainous conditions. These animals were crossed with local breeds such as the Féméline and Tourache to enhance dairy and meat qualities, leading to a population known initially as "Franco-Swiss" or Alsatian cattle. Through methodical selection by local breeders emphasizing robustness, milk production, and fertility, the breed began to distinguish itself in the Franche-Comté area, particularly in the Haute-Saône and Doubs departments.[10][2][11] By the mid-19th century, the cattle had evolved into a more uniform type and were increasingly referred to as Montbéliarde, reflecting their regional origin. The first public showcase occurred in 1872 at the Couthenans fair, where animals explicitly named "Montbéliarde" were exhibited, marking an early step toward formal identification. This period saw intensified breeding efforts by Franche-Comté farmers and representatives to standardize the breed's traits, including its characteristic red-and-white markings and dual-purpose aptitude, amid growing interest in agricultural exhibitions across France.[10][11] Official recognition came in 1889 at the Paris Universal Exhibition, where the Montbéliarde was admitted as a distinct breed, prompting the creation of its first herdbook to track pedigrees and genetic progress. This milestone was driven by advocates including veterinarian Boullard and Minister of Agriculture Jules Viette, who supported breeders' petitions to the French Ministry of Agriculture. The recognition solidified the breed's status, facilitating organized selection programs and exports, while establishing it as a cornerstone of French dairy farming in the following decades.[10][11]Crossbreeding and Modern Influences
The Montbéliarde breed emerged through early crossbreeding efforts in the 18th century, when Swiss Mennonite settlers from the Bernese Oberland introduced hardy Bernese cattle—closely related to the Simmental breed—into the Franche-Comté region of eastern France. These imports were crossed with local dual-purpose cattle, including the Tourache breed, to adapt to the limestone plateaus and mountainous terrain of the Jura massif, enhancing resilience and productivity in challenging conditions.[2][10] By the mid-19th century, systematic selection refined these crosses, leading to the breed's formal recognition at the 1889 Paris Universal Exhibition and the establishment of its herdbook that same year, marking the shift toward a specialized dairy orientation.[6] In the 20th century, modern influences began shaping the Montbéliarde through targeted genetic infusions, particularly since the 1960s with the introduction of Red Holstein bloodlines to increase milk yield and protein content without compromising fertility or longevity. This crossbreeding aimed to balance high-volume production with the breed's traditional strengths in cheese-making suitability, such as for Comté and Emmental, while maintaining somatic cell count resistance to mastitis. Artificial insemination, adopted widely from 1949, facilitated these improvements, alongside progeny testing of bulls starting in 1958, which accelerated selection for functional traits like calving ease and udder health.[2][6][12] Contemporary breeding programs continue to emphasize genomic selection, implemented since 2009 within the French dairy framework, to enhance traits such as protein yield, fertility, and survival. As of the early 2010s, averages included 229 kg protein per lactation, 55% conception rate via AI, and 32.8% survival to the fourth lactation or beyond; more recent data from 2024 indicate protein content around 3.35% in controlled herds.[13][6][14] Managed by organizations like the UPRa Montbéliarde (established 1997) and O.S. Montbéliarde (since 2007), these efforts incorporate genotyping for markers like the Kappa Casein B allele (frequency of 37%), promoting genetic diversity and export viability, with over 700,000 semen doses shipped annually as of 2013.[6][10] The breed's role in global crossbreeding, often with Holstein for hybrid vigor in fertility and longevity, further underscores its modern adaptability, with studies through 2019 showing sustained genetic gains from genomic tools.[15]Characteristics
Physical Appearance
The Montbéliarde is readily identifiable by its distinctive red-and-white piebald coat, featuring large, bright red spots predominantly on the upper body against a white background that extends to the lower body, head, limbs, and tail.[6] The red coloration is typically vivid and uniform, though slight variations such as reddish-pink hues may occur, with pale mucous membranes adding to its characteristic look.[16][11] This coloration pattern closely resembles that of red-and-white Holstein cattle but is adapted to the breed's origins in the mountainous Franche-Comté region of France.[17] In terms of size, mature Montbéliarde cows typically weigh between 650 and 800 kg and stand 145 to 150 cm at the sacrum, while bulls reach 1,000 to 1,200 kg.[6] The breed exhibits a robust, large-statured build suited to rugged terrains.[3][11] Its conformation includes a straight topline, deep chest, and long, wide, slightly sloping rump, contributing to an overall balanced and muscular frame that supports both dairy and beef production.[6] The head is slender with a straight profile and large muzzle, often white with possible red markings around the eyes or cheeks, while the neck is neat with a small dewlap and lyre-shaped horns.[6][2] Limbs are straight and sturdy, with wide, flat hocks and light-colored hooves, enhancing the breed's sure-footedness on uneven ground.[6] In females, the udder is a notable feature for appearance, characterized by a very long fore attachment, high and wide rear udder, horizontal floor above the hocks, and medium-sized, cylindrical teats that are centrally placed and slightly inward-pointing.[6]Body Conformation and Productivity Traits
The Montbéliarde is a medium-to-large-framed dairy breed characterized by a robust and well-balanced conformation that supports both milk production and longevity. Adult cows typically weigh 650–800 kg and stand 145–150 cm at the sacrum, while bulls reach 1000–1200 kg and exhibit strong bones with good body capacity.[6] The breed features a deep chest, straight topline, long and wide sloping rump, deep flanks, and muscular thighs, contributing to its structural soundness and adaptability to varied environments.[6] Limbs are straight with lean hocks and slightly angled pasterns, and the udder is notably strong, with a long fore attachment, high and wide rear attachment, horizontal floor, and medium-sized, centrally placed teats, which facilitate efficient milking and reduce mastitis risk.[6][2] In terms of productivity, Montbéliarde cows are renowned for their high milk volume combined with excellent protein content, averaging 6,671 kg of milk per 305-day lactation with 3.43% protein and 3.89% fat, yielding 229 kg protein and 259 kg fat.[6] This composition, enhanced by a 37% frequency of the favorable B variant of kappa-casein, promotes superior cheese yield and coagulation, making the breed particularly suited for specialty cheeses like Gruyère.[6][2] Fertility is strong, with an average artificial insemination success rate of 55%, and the breed demonstrates exceptional longevity, with 32.8% of cows reaching a fourth lactation or more—far surpassing many other dairy breeds.[6][2] As a dual-purpose breed, Montbéliardes also excel in beef production, with young bulls achieving daily gains of 1200–1300 g and carcasses weighing around 352 kg at slaughter, featuring low fat and high saleable meat yield (73.5%).[6] Cull cows and young stock produce high-quality carcasses with dressing percentages of 52–58%, minimal excess fat, and good conformation, often classified as R in the EUROP system, reflecting the breed's balanced genetics for both dairy and meat efficiency.[6][3]| Trait | Adult Cows | Adult Bulls |
|---|---|---|
| Weight | 650–800 kg | 1000–1200 kg |
| Height at sacrum (cows) / withers (bulls) (cm) | 145–150 | 148 |
| Chest Depth | 75–78 cm | N/A |
| Rump Length | 55–58 cm | N/A |
Uses
Dairy Production
The Montbéliarde breed is primarily utilized for dairy production, with nearly all cows in the population dedicated to milk output, making it the second most prevalent dairy breed in France. This breed excels in producing milk with balanced composition suited to both fluid milk and cheese manufacturing, particularly in grassland-based systems or intensive operations involving maize silage. Its adaptability to varied feeding regimes contributes to consistent performance across diverse environments, from mountainous regions to lowland farms.[6] In 2023, the average gross lactation yield for Montbéliarde cows was 7,807 kg of milk over 328 days, with a fat content of 39.1 g/kg and protein content of 33.3 g/kg. These figures reflect a focus on solids-corrected milk rather than maximum volume, resulting in an energy-corrected milk yield that supports economic viability in cheese-oriented dairying. Adult cows in later lactations often achieve higher outputs, averaging around 7,874 kg per 324-day lactation, with 38.9 g/kg fat and 34.5 g/kg protein.[6] The breed's longevity enhances productivity, as 32.8% of cows reach a fourth lactation or beyond, compared to 22% for other major dairy breeds, allowing for sustained output over multiple years.[6] Montbéliarde milk is particularly valued for cheesemaking due to its superior coagulation properties and high cheese yield. The breed has a high frequency of the kappa-casein B allele (55% in females), which promotes faster rennet coagulation and firmer curds, increasing cheese recovery by approximately 2.2% compared to Holstein milk. Elevated calcium levels further improve curd structure and melting characteristics, while the fat-to-protein ratio of 1.19 falls within the optimal 1.15–1.20 range for producing textured, aromatic cheeses. This genetic profile, combined with low somatic cell counts from strong mastitis resistance, minimizes defects in aged cheeses and supports production of protected designation of origin (PDO) varieties such as Comté, Morbier, Reblochon, and Emmental.[19][6]Beef and Dual-Purpose Applications
The Montbéliarde breed is recognized as a dual-purpose cattle type, primarily selected for dairy production but also valued for its contributions to beef output through calves, young bulls, and cull cows. This versatility enhances farm profitability by providing revenue streams from both milk and meat, particularly in systems where dairy operations integrate beef marketing. In France, where the breed originated, Montbéliarde genetics are used to produce high-quality beef that meets market demands for lean, tender meat with good conformation.[6] In beef production, Montbéliarde young bulls demonstrate strong growth performance, achieving average daily gains of 1,200–1,300 g/day under intensive feeding regimes. Carcasses from these bulls typically weigh around 352 kg, with a dressing percentage of 56–58%, outperforming Holstein counterparts at 320 kg carcass weight. Conformation scores under the EU SEUROP system classify 75% of young bull carcasses as R grade and 24% as O grade, indicating robust muscularity and balanced proportions. Genetic parameters from large-scale analyses (n=156,226 bulls) show moderate heritability for carcass weight (0.19) and conformation (0.23), supporting selective breeding to maintain these traits alongside dairy goals.[6][20] Meat quality from Montbéliarde beef is characterized by low fat content and high yields of saleable portions, making it suitable for premium markets. Cutting-room fat averages 1.6%, compared to 2.2% in Holsteins, resulting in 73.5% saleable meat yield versus 69.1%. The breed's finer bone structure and 52% hindquarter proportion contribute to less waste and greater value in noble cuts. Cull cows, often marketed at 650–750 kg live weight with 52–54% dressing rates, provide additional beef income, adding economic value equivalent to 2.85 pence per liter of milk produced in integrated systems.[6] Dual-purpose applications extend to crossbreeding programs, where Montbéliarde sires are mated with Holstein dams to improve beef traits in offspring. Such crosses yield calves valued at £400 for bulls and £300 for heifers at 8–10 weeks, with purebred Montbéliarde calves fetching £265 and British Blue crosses up to £430. Economic studies highlight the breed's superiority in profitability over pure Holsteins, driven by better reproductive efficiency (92.7% pregnancy rate) and lower replacement costs in grass-based systems. These attributes make Montbéliarde genetics particularly advantageous in regions like Ireland and France, where beef-on-dairy strategies address surplus calf markets.[21][22]| Trait | Montbéliarde Young Bulls | Holstein Comparison |
|---|---|---|
| Carcass Weight (kg) | 352 | 320 |
| Saleable Meat Yield (%) | 73.5 | 69.1 |
| Cutting-Room Fat (%) | 1.6 | 2.2 |
| Hindquarter Proportion (%) | 52 | 50 |