Guernsey cattle

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Guernsey cattle,

breed of dairy cattle developed on the islands of Alderney, Guernsey, and Sark near the north coast of France. First imported to the United States in about 1830, they are fawn-colored with white markings and are of medium size. Their milk is golden in color and rich in vitamin A. The average milk yield is a little higher than that of the Jersey, but the butterfat content is slightly lower.

Guernsey Cattle

 

a breed of dairy cattle, developed in England on the island of Guernsey at the turn of the 18th century by crossbreeding red and variegated cattle of Normandy with small red cattle of Brittany. Its appearance is typical for dairy cattle. The build is compact, and the bone structure is delicate. The color is red, sometimes with a brown cast; there are white markings on the belly and legs. Weight of bulls, 700-750 kg; of cows, 450-500 kg. Milk yield is 3,000-3,600 kg, with a record maximum of 11,000 kg. Fat content of the milk is 4.5-5.0 percent. The cattle can adapt to various conditions. They are widespread in England, the USA, and other countries. Guernseys were brought into Russia but never became widespread.

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It was the orange and white of a Guernsey cow, huddled knee deep in a flooded ditch on the shoulder of the highway.
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