Cattle are domestic artiodactyl ruminants of the bovid family of the true bovine genus. It produces more than half of all meat, as well as almost all the milk and dairy products. Cattle hides are the best raw material for leather, from which shoes, etc. are made.
Cattle include several various types, the main ones: cattle themselves, zebu, buffalo and yak. The most common are cattle themselves; in second place is the zebu, which is bred mainly in Asia, in third place is the buffalo, which is bred in Asia, Africa and Southeast Europe. The yak is distributed only in the highlands of Asia.
Actually cattle. About 50 breeds and breed groups of cattle are bred in the CIS. Each breed is adapted to certain natural conditions: one feels good in the mountains, the other in the steppe, one tolerates cold well, the other tolerates heat. Some breeds produce a lot of milk, while others produce high-quality meat. Some breeds do not have a clearly defined specialization and are considered combined - meat-dairy and milk-meat.
The main dairy breeds that are bred in our country: black-and-white, Kholmogory, red steppe, Yaroslavl, Tagil, brown Latvian, Jersey.
Dairy cattle have an elongated, narrow body and high legs, highly developed lungs, heart, digestive organs and mammary glands. This structure of the body and individual organs of a dairy cow is adapted for processing feed into milk. A cow can eat up to 100 kg of grass and other feed per day and process it into milk. The muscles of dairy cattle are more moderately developed. During fattening, fat is deposited mainly on internal organs and under the skin.
The oldest Russian breed of dairy cattle is the Kholmogory. It was bred in the 17th century. peasants of the Kholmogory district of the Arkhangelsk province by breeding local cattle, as well as crossing them with bulls of the Dutch breed. This breed is adapted to northern climate and long-term stabling. Nowadays, Kholmogory cattle are bred in many northern and central regions, including Moscow and adjacent regions. Kholmogory cattle are black and white. It is large (live weight of cows is 450-550 kg, bulls - 800-900 kg). In advanced farms, Kholmogory cows produce 5000-5500 kg or more of milk per year.
In Ukraine, in the southern regions of Russia, as well as in some areas Western Siberia and Kazakhstan, the red steppe breed is widespread, one of the many dairy breeds. It thrives in hot, dry climates and on steppe pastures. Cattle of this breed are predominantly light red in color, the live weight of cows is 400-500 kg, of bulls - 800-900 kg, the cows are distinguished by good milk production. In our best farms, the milk yield of cows of this breed reaches an average of 5000 kg or more per year.
In many farms in the central and western regions of the Russian Federation, as well as in the regions of the Urals, Siberia, Far East, Ukraine, Belarus, Lithuania, Estonia, Uzbekistan, the black-and-white breed is bred, bred in our country by crossing local cattle with black-and-white cattle breeds of Dutch origin.
The black-and-white breed is considered unsurpassed in milk production. The best cows produce 15-20 thousand kg or more of milk per lactation. The animals are well adapted to housing and grazing and are in good health.
Meat breeds common in the Russian Federation include Kalmyk, Kazakh Whitehead, Shorthorn, Hereford, Aberdeen Angus, Charolais, etc. Many other meat breeds are bred in other countries. Characteristics beef cattle - rapid growth, early maturity, ability to fatten in at a young age and provide good meat, juicy and tender, with thin layers of fat. Beef cows produce little milk.
The oldest meat breed, the Shorthorn, was bred in the 18th century. in England. Shorthorns are distinguished by their high precocity and very good quality meat. Bulls fed for meat are capable of producing 1200-1400 g of weight gain per day, which is twice the normal weight gain of dairy cattle. Animals of this breed come in red, gray or roan (a mixture of white and red hair) colors, with a wide, massive body on low legs. The head is small, with short horns. Shorthorns are common in many countries in Europe, America and Australia. They have been imported to Russia since the last century and are now bred in Bashkiria, Rostov and Voronezh regions.
In England, following the Shorthorn, several more meat breeds were bred - Hereford, Aberdeen-Angus, Galloway, Highland, etc. Of these, Hereford and Aberdeen-Angus cattle are also bred in the Russian Federation.
In the USSR, a new beef breed was developed by crossing local Kazakh cattle with Hereford cattle. She received the name Kazakh white-headed. This breed is well adapted to the hot, dry climate of Kazakhstan, Orenburg region, is distinguished by early ripening and is not inferior in meat quality to English meat breeds. Of our meat breeds, the Kazakh White-headed is the most common and ranks first in number.
In second place is the Kalmyk breed of red color with a white head, erect horns, distinguished by exceptionally good health and endurance. These cattle, together with the nomadic Kalmyk tribes who migrated from Asia, appeared in the Lower Volga region in early XVII V. Here in the Astrakhan steppes, animals graze all year round, obtaining food from under the snow in winter.
We have many breeds of combined productivity - Schwyz (and its derivatives - Kostroma, Lebedinskaya, Alatau, Caucasian and Carpathian brown), Simmental (and its derivative - Sychevskaya), Bestuzhevskaya, Kurgan, Red Gorbatovskaya, etc. With good feeding and proper maintenance, this cattle produce good meat, and cows can produce quite a lot of milk.
Among the breeds of combined productivity, the first place in terms of the number of heads is occupied by the Simmental. It is bred in many areas from the West to the Far East and from central regions to Ukraine and the Caucasus. The breed was bred in Switzerland and is considered a mountain cattle, but it also thrives in steppe regions. This breed began to be imported to Russia in the last century. Simmentals are very large animals of a fawn-variegated (yellow-motley) color with a characteristic broad-browed head, a wide body on high legs. The average live weight of Simmental cows is 600-700 kg, and that of bulls is about 1000 kg; individual bulls weigh up to 1200 kg or more. Simmental cows produce 3000-3500 kg of milk per year, in the best farms - up to 5000 kg. Fat in milk is 3.8-4%.
The dairy and meat Swiss breed is widespread. It, like the Simmental, was bred in Switzerland and brought to Russia in the last century. By crossing local cattle with Swiss cattle, Soviet cattle breeders developed several new highly productive breeds. Among them, the Kostroma cow is the most famous for its high milk yield.
A wonderful Russian meat and dairy breed - the Bestuzhevsky - is distributed in several regions along the middle reaches of the Volga. This breed was bred in the last century from the crossing of several Russian and foreign breeds - local, Dutch, Shorthorn, Simmental, etc. Bestuzhevka inherited good milk production from Dutch cattle, high meat qualities from Shorthorns, size and working qualities from Simmentals, and from local - good acclimatization abilities. Bestuzhev cattle produce an average of 2500-3000 kg of milk per year, they mature quickly and fatten quickly.
Livestock breeders continue to work on new breeds, trying to breed even more productive animals that are better adapted to local natural conditions.
But even in the case when livestock is fully adapted to natural conditions, it is always possible to increase its productivity by constantly selecting the best animals for the tribe or crossing with other breeds (see Breed of animals, Breeding of farm animals, Zoning of animal breeds).
Zebu.
Zebu is the closest relative of ordinary cattle. It is distinguished by a highly developed muscle-fat hump on its back. In newborn calves, the hump is underdeveloped; in adult animals, especially bulls, the height of the hump reaches 30-40 cm.
There are two varieties of zebu - Asian short-horned and African long-horned. The most common zebu is in India, where there are several different breeds of the dairy and working varieties. The colors of zebu are varied, like those of our cows, but red and white predominate. Zebu tolerates hot climates very well and is little susceptible to a number of diseases, including blood parasitic diseases - the scourge of cattle in hot countries. Therefore, the zebu is irreplaceable here.
In terms of milk productivity, zebu is inferior to ordinary cattle. The milk yield of zebu cows is on average 500-700 kg per year, but the milk fat content is high - 5-6%, and in some animals - 7-8%. With ordinary cattle, zebu produces quite fertile hybrids. In this way, livestock breeders are developing new, highly productive breeds of livestock for hot areas. The Azerbaijani zebu is bred in Transcaucasia, and in Central Asia- zebu cattle. Our zebu breeds are relatively small, the live weight of cows is 250-350 kg.
Buffalo.
Buffaloes are quite different from ordinary cattle in the structure of their heads, thick horns diverging to the sides, sparse hair, and a short body with a deflated rump. The behavior of buffaloes has its own characteristics: they love to lie in water, immersed up to their necks, and try to spend the entire hot part of the day like this. Buffaloes do not tolerate heat well because the sweat glands in their skin are poorly developed. The love of swimming often leads to the fact that animals harnessed to a cart, having encountered a pond or just a puddle on the way, lie down in the water, and it is not easy to raise them.
There are two types of buffalo - African and Asian. The Asian buffalo is bred in the Transcaucasus, as well as in Bulgaria, Romania, and Yugoslavia.
Buffaloes are very hardy, large and strong animals; they are used for field work and for transporting heavy loads. The best buffaloes produce little milk - 800-1000 kg per year, but it contains 8-9% fat. The meat of adult buffaloes is tough, but that of young animals is somewhat better. Buffalo leather has earned the reputation of being the most durable; shoe soles are made from it.
The yak has thick and long hair, especially on the belly and sides. Its tail with a large brush resembles a horse's. High withers give the impression of a hunchback. Yak is smaller than ordinary cattle. The yak has a unique grunt-like voice, which is why it is called the grunting bull. Thanks to its thick wool, the yak easily tolerates severe frosts and can live under conditions for a long time. open air. Long, coarse hair on its belly and sides allows it to lie on the snow. Yaks are common in the highlands of Asia, where other types of livestock cannot exist. In the CIS, yaks are bred in Kyrgyzstan, Tajikistan, Buryatia, and the Gorno-Altai region. Yaks are used as pack and dairy cattle. The amount of milk produced by a yak cow is small - 300-400 kg per year, but it is very fatty (5-6% fat).
Milk and meat productivity of livestock. The amount of milk yield of cows different types different. In bison, bison and others wild species There is only enough milk to raise one calf, and cows of the least productive breeds of livestock are capable of producing 6-10 kg per day, and 600-800 kg per year. For cows of Kholmogory, Kostroma and other breeds, the average milk yield is 15-20 kg per day, and per year - 4000-5000 kg. Some cows are capable of producing 50-60 kg or more of milk per day (see Lactation).
Animals of specialized meat breeds grow very quickly, gaining weight by 900-1000 g per day, and the best - by 1300-1500 g. A newly born good calf meat breed weighs 25-30 kg, after 12 months its weight is already 400 kg, and by 15-16 months it weighs half a ton. In the carcass of well-fed animals specific gravity There are more muscles and fat, less bones and tendons. In this case, the fat is distributed in the thickness of the muscles in thin layers, which makes the meat juicy and tasty. Unfed animals have little fat in their meat, and their muscles are dry and hard. Such meat is tasteless and less nutritious. Cattle are slaughtered for meat at different ages. Good meat is produced by fattened animals at 16-18 months of age. The meat of older animals is rougher. Very good, tender and tasty meat comes from well-fed young animals under one year of age.
Feeding and keeping of cattle. Cattle, like other ruminants, can eat feed containing a large number of fiber - hay, straw, grass.
In summer, the main food for livestock is pasture grass. Highly productive cows need to supplement with freshly cut grass, silage or concentrates. In winter, livestock are fed hay, silage, haylage, straw, chaff, succulent feed - silage, root crops - and concentrates. Table salt, chalk, and bone meal are added to the feed. The amount of feed given depends on the weight, age, size and productivity of the animals.
Calves are fed differently. There are several ways to raise calves: suckling under their mothers, under nursing cows, and hand-feeding. In beef cattle breeding, where cows are not milked, calves are raised under their mothers for up to 5-8 months. In dairy farming, group rearing of calves under nurse cows is practiced. To do this, choose a calm, healthy cow and allow 3-4 calves under her at the same time. The calves stay with the wet nurse for 3-3.5 months and at the same time receive additional feeding - hay, root vegetables, concentrates. Then they are transferred to plant food, and allowed under the nurse new group calves Under one cow, from 7-8 to 10-12 calves are raised during the year. This method reduces labor costs for raising young animals, and calves always receive fresh milk, which is very important for their health.
The most common method is hand feeding of calves. Each calf is given food depending on its weight and age. This method, although it requires more labor, allows you to use feed more economically.
Depending on climatic conditions, livestock are kept either indoors or in open stalls. Natural conditions Our country does not allow livestock to be kept outdoors all year round. To protect it from cold autumn rains, winter blizzards and frosts, special premises are built - cowsheds, calf sheds. In the southern regions, buildings are of a lighter, semi-open type, in the form of sheds; in the northern regions they are warm, with thick walls, ceilings and floors. Buildings for livestock are equipped with harnesses, water supply with automatic drinking bowls, and electric lighting (see Livestock farm, Animal husbandry).
In most farms, livestock are tied indoors in winter. Only for 1.5-2 hours a day is he allowed to go for walks in the pens near the stockyards. Some farms practice free-stall livestock keeping. The animals are kept in spacious barnyards and can freely go out into the pens, where they eat rough and succulent food. This method is more suitable for keeping young animals, as well as beef and fattening cattle.
Over 50% of all livestock income comes from livestock farming. Cattle breeding is a source of the most nutritious food products - milk and meat. For a long time, the human diet included milk processing products - kefir, yogurt, sour cream, butter and other dairy products. Milk contains all the necessary nutrients in an easily digestible form: fat, protein, sugar, minerals, enzymes, etc.
Beef is a valuable food product containing all the nutrients of animal origin necessary for humans. In accordance with scientifically based nutritional standards, the share of beef in the human diet should be 40-45% of total meat consumption. A number of important products are also obtained from cattle. by-products: food products: offal - liver, kidneys, lungs, etc.; animal fat, gelatin, natural sausage casings; non-food products: leather, cosmetics, buttons, brushes, surgical threads, soap, violin strings, etc.; medications: rennet, adrenaline, thrombin, insulin, heparin, estrogen, etc.
In terms of quantity and quality, leather obtained from cattle ranks first among the leathers of farm animals.
Due to the peculiarities of digestion (multi-chamber stomach), cattle are able to effectively use cheap bulky plant feed, processed products from the sugar, oil-extractive and other industries. Cattle make good use of feed containing a large amount of fiber; they are processed 2-3 times better than by pigs and horses.
When it comes to paying for feed, a dairy cow is considered the most profitable. To produce 1 kg of milk, 1-1.2 feed units are consumed, 50% of the feed energy is spent on milk production, and about 17% is spent on live weight gain in fattening cattle. In terms of efficiency of feed energy absorption, cattle are inferior to pigs and poultry, but the livestock diet also consists of cheap feed.
One of the characteristics of cattle is their rapid acclimatization in different breeding areas. Due to biochemical processes in the rumen associated with the release of heat, large body weight (500-700 kg) and other anatomical and physiological characteristics, cattle tolerate low temperatures well.
Cattle breeding is closely related to crop production. By eating voluminous feed rich in fiber, cattle produce a large amount of manure, which is used as a valuable organic fertilizer (7-8 tons of manure are obtained from one cow per year).
Cattle are characterized by late maturity. Sexual maturity, depending on precocity and breed, occurs at 6-8 months, but heifers are inseminated at 17-18 months, pregnancy lasts 285 days, as a rule, cows give birth to one calf. The natural lifespan of a cow is 20-36 years. But for breeding and production purposes, cattle are used for a short time (cows are 10-12 years old, stud bulls are up to 7-8 years of age). Since their productivity and fertility decrease with age. But the most valuable producers use 16-20 years.
Before purchasing a cow, try to calculate not only the possible costs and possible profits, but also your capabilities. A good “dairy” cow gives a significant profit, but care also requires a lot of effort: cleaning, milking, harvesting, preparing feed (for one cow you will need 20 centners of hay, concentrates, succulent feed), building an insulated barn (calculating 20 square meters for one cow).
Will you be able to handle cattle? If difficulties do not frighten you, decide on the breed. Which ones are preferable? Of course, it is difficult to choose from the existing 250 breeds. It is important here But when choosing, consider the main indicators of a healthy dairy animal: thin and elastic skin, straight back, light head, strong limbs, widely spaced hind legs. The shape of the udder is extremely important. It should be voluminous, cup-shaped. You should not take a cow with a “goat” (dangling) udder - do not expect large milk yields here.
The black-and-white color is especially popular and is found throughout the country. It is worth paying attention to it simply because it is so widespread. Here there is high adaptability to the vagaries of the weather, high milk yield, and “decent” weight (up to 500 kg). Red steppe cows are identical in productivity (more often found in the south). Of the ancient dairy breeds, the Yaroslavl and Kholmogory are well-recommended.
But the Swiss and Simmental breeds, related to meat and dairy, produce twice as much milk (up to 12,000 l).
Large ones can usually be milked until the 15th lactation (less often - until the 17th). The peak occurs in the fourth and fifth lactation, then milk yield slowly declines.
Physical maturity occurs at seven months, but heifers cannot be bred. The first mating is recommended from one and a half years. Pregnancy lasts up to 295 days. One calf (or heifer) is born, rarely two.
Cattle require special attention in winter. By the beginning of winter, the cow is usually pregnant, but she can still be milked (milking stops two months before the expected date of birth). Keep the cow's barn clean and dry. Good ventilation and lighting are important. Some livestock breeders prefer to open the door for ventilation. In winter, this is undesirable. Firstly, such “ventilation” will not be enough for a long time, and secondly, all the accumulated heat will be released. Therefore, take care of ventilation. But keep in mind: it will only be effective if the walls are insulated. If the walls are left “as is” (not insulated), dampness in the barn will be ensured (and at the same time diseases). The simplest ventilation is made from plank pipes, separated along their entire length by two cross-shaped partitions. The width of the pipe is 50 cm. Fresh air enters the first two holes, polluted air enters the other two.
Another less preferable method of ventilation is a frame that opens in a window (on the side of the stall and behind). With this arrangement, the cold air will not cool the animal much.
Windows located on the south side will become an additional source of not only light, but also heat. By the way, place the doors also from the south.
Do not place feeders on the floor. It is better to hang them half a meter from the ground (or build separate stands for the feeders). The volume of the feeder should accommodate at least one serving. The structures should not interfere with the cow (she should lie down and get up freely).
For drinking (and the cow should drink plenty and only fresh water) a separate barrel is placed. The water is completely renewed every day, since due to food residues falling from the cow’s muzzle, the water can become rotten, as a result of which the cow will become poisoned.
in winter optimal temperature in the barn - 6-11 °C.
If the room temperature is sub-zero, then water is brought several times a day in a separate bucket.
Cattle, when treated in a friendly, affectionate manner, become attached to the owner and even easily learn the basic skills of “decent” behavior. And how healthy are milk products! But you need to take into account that it requires both money and effort...
Domestic cows contain in rural areas almost everywhere, except for the northern regions. The hooves of these cows are more rounded than those of the bison. If the length of the tracks of a bison and a domestic cow turn out to be the same, then the imprint of the cow's hoof will be almost a centimeter wider than the bison's.
Traces of a domestic cow, prints of the front and hind legs respectively
In cows, the hoof begins to gradually round from about half its length, while in the bison only the end of the hoof is rounded. The jagged trail appears slimmer. The gait is smoother. The trail path is narrower. Looking at the tracks of the bison, you feel that the animal passed in “good sports uniform", with a confident, strong gait. Cows have a looser gait.
The average size of the footprints of adult cows is 11.5 × 10.5 or 12.5 × 12 cm. The main method of movement is a leisurely step, the step length is about 60 cm. Domestic cows run mainly at a trot and usually over short distances. The droppings of these animals were seen by everyone who happened to be in the countryside. These are large, blurry “cakes”, sometimes thicker, sometimes more liquid. Fresh droppings are olive green in color. As it dries, it becomes covered with a hard crust and brightens in the sun.
In some areas of the Caucasus you can see domestic buffalo- descendants of wild Asian buffaloes, the domestication of which occurred almost in the third millennium BC. These powerful, heavy animals reach a height of almost 2 m and weigh up to 1200 kg. Domestic buffaloes are used mainly for draft work, in the countries of Southeast Asia - for cultivating rice fields, hauling wood and other heavy work. In addition, buffaloes are also used for meat, and milk is obtained from buffaloes.
Buffalo tracks are larger, longer and more pointed than cow tracks. They would resemble the footprints of a large one, but in an elk both halves of a cloven hoof are approximately the same length and on many prints traces of lateral toes - stepsons - are visible. The buffalo's hoof is asymmetrical, one side is noticeably longer than the other, and stepsons are not visible on the tracks. The dimensions of a buffalo footprint are approximately 14×12.5, the step length is 80–95 cm. The domestic buffalo, like its wild ancestors, who, by the way, still live in India, likes to stay near the water and bask for a long time, lying in shallow water or in liquid mud, with only his head exposed.
Buffalo droppings are huge, blurry heaps, similar to the dung of domestic cows, but more impressive in size.
In the Altai mountains and some other mountainous regions of Russia, they keep domestic yaks. These shaggy bulls reach almost the same size as buffalos - height at the withers is about 2 m, body weight up to 1000 kg. The wild yaks from which they descend are the inhabitants of Tibet, inhabiting treeless highlands, gravelly semi-deserts and mountain valleys, rising into the mountains to heights of up to 5200 m above sea level. The footprint of the front foot of a domestic yak is 11 x 10 cm, the back one is slightly smaller, 10x8.5 cm. The step is short, about 40 cm. Even when walking, the yak usually follows the footprint, hitting the print of the front foot with its back foot. Its front hoof is more regular in shape than that of a cow, and more closely resembles the footprint of a bison, although some asymmetry of the right and left sides of the hoof is noticeable. The droppings of this animal are more like bison than cow.
Since ancient times, people have raised cows and small cattle. For each type of animal it is necessary to create certain conditions of detention. With proper management of livestock farming, a farmer can increase the existing livestock several times in a short period of time.
Features of animal husbandry
To breed large and small, you need to have a fairly large plot of land. Livestock farms rent large plots of land for this purpose. In domestic breeding, livestock are placed on existing territory. At the same time, the cows need to be provided with a sufficiently large stall and walking area. Goats and sheep need less territory.
The issue of lack of space determines what kind of cattle and small ruminants will be raised.
Livestock breeding
Livestock includes large and small livestock. The former includes different breeds of cows. Small ones are represented by goats and sheep. Before breeding any type of animal, you need to evaluate your capabilities.
A very profitable business. Just two animals can bring in good income and fully recoup the costs of their maintenance. Before you get animals, you must:
- Find out what breeds exist and which are found in a particular region.
- Decide on the place where the animal will be kept. If you plan to graze a cow in the summer, then you need to provide her with a place to sleep: a shed, a barn. For winter maintenance you will need a warm room and a walker.
Having decided on the place of detention, they decide on the choice of breed. This is not easy, because there are many different representatives cattle.
Cow breeds
Those who have never dealt with cows are advised to select a breed that is unpretentious to the climate. At the same time, do not forget that the cow must give a lot of milk.
- Hereford cattle. It is famous all over the world because it is unpretentious to the climate. The animals are red in color and have white spots all over their bodies. This breed grows quickly and has a high reproduction rate. After 1.5 years, the young animals reach sexual maturity.
- The Limousin breed also has a red color, but it is more hardy and easy to care for. Limousin cows are distinguished from others by their high fertility: they can bear up to three calves per calving.
- Animals acclimatize well and quickly gain weight. In the warm season they have a smooth coat, but in winter it becomes curly and thick.
- The most common breed is the Simmental. The profitability of its maintenance is almost one hundred percent.
There are other breeds of cows that are excellent for keeping in different climate zones.
MRS: goats
One of the very first animals that humans tamed was the goat. These animals adapt perfectly to any climatic conditions, unpretentious in content.
Goats provide various products: fluff, meat, milk, skins.
Among goats of the downy direction there are:
- The Don breed. From one animal you can get up to one and a half kilograms of fluff about ten centimeters long.
- Orenburg goat. This is the largest downy animal. thin, long, but it is not elastic and elastic enough. Because of this feature, fluff from Orenburg breeds is mixed with the products of other goats, most often those from the Don region.
There are goats that are kept for milk. The most common breed is the Russian goat. She is light in weight and produces on average about four liters of milk per day. Saanen goats have higher milk production. When well maintained, they can produce up to eight liters of milk per day. These small cattle have a large constitution and quite a lot of weight.
MRS: sheep
Sheep are very early maturing animals. Their puberty occurs by the age of six months. For one lambing, a ewe gives birth to from one to three lambs, in rare cases there can be four. Moreover, lambing occurs twice a year. Because of this feature of sheep, they pay back their costs very quickly.
Sheep are not just small livestock that reproduce quickly. These animals grow well. By the age of four months, the young weigh approximately half the weight of an adult. For example, if an adult sheep, according to breed standards, should weigh eighty kilograms, then a young sheep at 4 months will weigh about forty kilograms.
All small cattle are divided into wool and meat. The first type has subspecies: coarse-haired, fine-haired, semi-fine-wooled, etc.
Private owners and farmers most often breed the Romanov breed. It is distinguished by its universal purpose and high fertility. Professionals recommend starting small cattle breeding with this breed, as it is unpretentious and adapts well to any climatic zone.
Conclusion
Breeding any animal is hard work. Animals need to be fed, wool removed, milked, manure removed, and grazed. They need space to keep them; food is prepared for them. All this is hard work, which not everyone can do.