Brown Swiss
The Brown Swiss are a breed of domestic cattle .
The breeding of this breed began in the 15th century in the Einsiedeln monastery in Central Switzerland , from there it spread to Tyrol . Since the mid-1960s, the native population has been converted to the current Brown Swiss by crossing in American-bred Brown-Swiss . Except in Switzerland, east of the Brünig-Napf-Reuss line , the Brown Swiss are mainly kept in South Tyrol , in Austria in Vorarlberg , West Tyrol and Upper Styria and in Germany in Swabia and Allgäu . The breed with no or very little Brown-Swiss crossbreeding is still being bred as the Original Brown Swiss (OBV).
The brown cattle are uniformly brown to gray-brown cattle with a black, light-edged mouth . Its horns are light with a dark tip. The cows weigh approx. 550–750 kg with a height at the withers of 138–152 cm, bulls approx. 1000–1300 kg. The Braunvieh (also called Brown Swiss) is now a dairy-based dual-use breed with a high milk yield, which varies between 7,200 (mountain regions) and 12,000 liters per year depending on the location. The daily weight gain of fattening bulls is 1.2 kg in intensive fattening. The high milk protein content of 3.5 to 4.5 percent should be emphasized. Brown cattle are number 1 in many countries in terms of useful life and lifetime production.
Montafon Brown Swiss
The Montafoner Braunvieh , a breed of cattle from southern Vorarlberg, also belongs to the Braunvieh .
These are medium-weight, muscular, mostly medium to dark brown animals with a light eel line . Cows weigh around 500–600 kg, bulls around 750–1000 kg. The Montafoners were widespread in the 19th century and were then increasingly converted to Brown Swiss through crossbreeding.
