Characteristics and production
CHARACTERISTICS
The Grey Alpine / Grauvieh is a typical breed of mountain cattle that gives excellent production of milk and meat. The animals are of medium size and weight and have a correct locomotor apparatus with very strong hooves. They are rustic, frugal, have a strong instinct for finding their own food, and are able to convert even coarse vegetation efficiently. The Grey Alpine / Grauvieh is a breed with long life expectancy and excellent fertility.
MILK
The quality of milk produced by the Grey Alpine Breed / Grauvieh makes it suitable both for transformation into cheese and for direct consumption. Among the Italian mountain cattle breeds, the Grey Alpine / Grauvieh has the best milk quality-quantity ratio, providing larger quantities of useful matter.
The latest functional checks showed an average production of 50 quintal with excellent fat and protein percentages. This production should be regarded as decidedly good, taking account of the medium size and weight of the animals and of the non-intensive breeding farm conditions.
|
AVERAGE PRODUCTION IN 2022 |
| closed lactations |
milk kg
|
fat %
|
proteins %
|
|
|
Primiparous animals
|
1.561 |
4.640
|
3,90 |
3,44
|
|
Second calving
|
1.332 |
5.319
|
3,81
|
3,40
|
|
Third calving or more
|
3.320 |
5.6259
|
3,75
|
3,32
|
|
All
|
6.213 |
5.330
|
3,80
|
3,36
|
One of the main aims of selection is to maximise the quantity of milk produced without reducing the fat and proteins. To achieve these aims the mothers and fathers of bulls are selected on the basis of a special Milk Quality Index, among other factors. Attention is also paid to the qualitative composition of the milk: the genotype of the k-casein and ß-lacto globulin fractions of all reproducers are determined.
MEAT
The Grey Alpine / Grauvieh has good “weight gaining” qualities. This is especially marked among medium-to-heavy bullocks, which have an average daily gain of about 1,200 g, very good carcass shape characteristics, production on slaughter of around 58% and excellent meat quality. Even cows at the end of their careers sell very well on local markets.
