Belgian Blue

Belgian Blue

History

As the name implies, Belgian Blue cattle originated in central and upper Belgium. During the second half of the 19th Century Shorthorn bulls were exported from the UK to Belgium to improve the native population which was primarily of the dairy type (red-pied and black-pied cattle). Some sources also cite the introduction of Charolais breeding throughout the 19^th Century.

Between 1920 and 1950 there was active selection for this dual purpose type of animal. 1950 to 1960 saw a move to favour animals with heavier muscling. The real break through came in the 1960's with the development of the extreme double muscling characteristics. As a result of skilful selection, the 'Blue' as we know it today was born.

The Belgian Blue cattle are also known as Race de la Moyenne et Haute Belgique, Belgian Blue-White, Belgian White and Blue Pied, Belgian White Blue, Blue, Blue Belgian.

Characteristics

Photo courtesy of Belgian Blue Sires, www.belgianbluesires.com

The Belgian Blue is a large sized animal with rounded outline and prominent muscles. The shoulder, back, loin and rump are heavily muscled. The back is straight, rump is sloping, tail set is prominent and skin is fine. It has fine but strong legs and walks easily.

Their colour can range from white, blue roan, black or a combination of them, the colour red is present in some genotypes. The breed is known for its quiet temperament.

The weight of an adult bull ranges from 1100 and 1250kg for a height at the withers of 1.45m to 1.50m. It is by no means rare to see animals of more than 1300kg. Cows can reach a weight of 850 to 900kg and can exceed 1.40m.

The muscle is a natural development for the breed. They are not born with that extreme muscle, but start developing that muscle at 4 to 6 weeks old.

Belgian Blue Beef is famous for its impressive muscling which is commonly referred to as "double muscling". Belgian Blue Beef outclasses all other beef breed in carcass yield (up to 80%). When used in crossbreeding programs of other dairy or beef breeds, it increases carcass yield from 5 to 7 % compared to the maternal line.

Extensive research has shown that Belgian Blues possess a gene which suppresses the production of myostatin, a protein that normally inhibits muscle growth after a certain point. Pure Belgian Blues carry two copies of this gene; in crossbreeding, one copy is usually transmitted and serves to increase carcass weight in the offspring of a cross-breeding program.

As a result the Belgian Blue carcase produces a high yield of saleable meat with a boning out % in excess of 85%.

Statistics

Photo courtesy of Belgian Blue Sires, www.belgianbluesires.com

As a modern beef breed, the Belgian Blue is outstanding for its:

• Ease of Calving
• Short gestation period
• Good mobility and structure
• Excellent temperament
• Hyper-developed muscling
• High degree of conformity
• Precocity, good size
• Capacity for young meat development
• High food efficiency for fattening
• Facility for cross-breed calving

The average age at first calving is 32 months, 75% of cows calving for the first time between 28 and 35 months. Two year old calving has also been successful. The average is 23 months, 75% falling between 22 and 24 months.

Comparative

European comparisons between the Belgian Blue and Charolais found the Belgian Blue to have a higher muscularity, milk yield and daily gain. The Belgian Blue animals were also older at sexual maturity.

There is a common misconception in the cattle breeding industry that the Belgium Blue has a poor calving record and that many are calved via caesarean. This only occurs in pedigree breeding on stud farms when purebreds are calved to purebreds which is mainly done in Belgium.
Internationally the Belgium Blue is used as a terminal sire for meat production. When used as a terminal sire the results show that this breed is easier calving when compared to breeds such as Simmental, Charolais and even Friesian calves born to Friesian cows mated to Friesian bulls.

Results of studies conducted in Belgium show that the carcass characteristics of the Belgian Blue were expressed in the crossbreds whose commercial value was then substantially increased. The observation explains the growing interest for the Belgian Blue breed as a terminal sire, its carcass composition and it's growth potential.

Meat

In an extensive 3 year test, done by the USDA at the Meat Animal Research Center, Clay Center, Nebraska, the Belgian Blue crossbred cattle were tested with the industry standard Warner-Brazner shear test for tenderness. The Belgian Blue cattle had a lower shear value than the Hereford-Angus contemporary average, 12.8 versus 12.9, with comparable tenderness and flavor on the sensory panel. Belgian Blue cattle also exhibited less than half the fat cover, .21 inch cover versus .45 inch cover, a 53% reduction. Belgian Blue is on line for the new standards. The Belgian Blue also showed 16% less marbling and 14.2 more ribeye area than the average carcass.

Distribution

The Belgian Blue is gaining popularity as a beef breed around the world and can now be found in Europe, Brazil, America, Canada and New Zealand.

References (the above information was cited from the following sites)

www.ansi.okstate.edu
www.belgianblue.co.uk
www.belgianbluesires.com

Calf rearing

 Calf rearing

Why calf management is important in cattle management.

Today's calf will be a good dairy cow tomorrow. Therefore, proper feeding of calves is essential.

In order to obtain an animal with high productivity, the animal must reach the required body growth at a certain age from an early age.

The average birth weight of a calf is about 7% of the adult body weight of that species.

This body weight should be approximately 10% of the adult weight at the time of weaning.

For this the daily growth rate of the calf should be maintained between 600-750g.

Proper calf control is required to maintain that growth rate of the calf.

The average calf is about 18-20 months old and about 75% of its body weight is required to conceive.

Failure to do so will result in weakening of the calf, poor production of the heifer and poor physical condition.

If not properly controlled in the early stages of the animal, the pups will not be able to reach the required body weight within the appropriate age range.

As a result, sexual maturation is delayed.

Then the economic loss to the farm is inevitable due to the delay in conceiving those animals.

The initial stage of calf control is the calving stage.

It is very important that the place where the calf is born is clean.

That place

100-150 square feet,

Dry and hot,

Well ventilated and well lit,

It is best to use a straw mat.

If the placenta becomes dirty

The calf is at risk of developing naval & joint ill disease.

The germs that enter the mother's uterus can lead to uterine infections and placental abruption, which can lead to fertility problems in the mother.

  

After childbirth,

First remove the calf from the mother.

The calf should be cleaned.

The first step is to clean the baby's nostrils

In some cases, the pelvic floor rupture during childbirth, otherwise the pelvic girdle should be cut about 2 inches below the pelvis.

It should be tied tightly with a thread above the cutting point.

As soon as the pecan vine is cut, the pecan should be immersed in a disinfectant.

For this you can use tinchar iodine, providone iodine, cochineal oil.

The calf should then be weighed.

The birth weight of the calf is very important in the control of the calf.

The average birth weight of a calf should be between 6-8% of the adult body weight of that type of animal.

However, the birth weight of twins can be as high as 5-6%.

If the birth weight of the calf is much less than that value, the calf needs special care.

Then the calf should be given colostrum and breast milk.

For this purpose, raw milk or artificial colostrum mixture can be given.

Milking can be done in a bucket or bottle.

After giving colostrum, the calf can be placed in a cage.

For this, the calf should be marked after being placed in the cage

Ear marking

Tattooing can be done

The control can then be divided into several main sections until the calf is weaned.

Feeding the pups.

Providing housing for pups.

Disease control in pups.