Jordanal Farms
Especially characteristic for dairy cows are small skin folds on the neck, with direction from the crest of the neck downwards.
Crease at the base of the tail of dairy cows should be thin and flexible, as the cow meat type, on the contrary, it is thick and firm as a result of accumulated fat here.
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It should be noted that all cows at all skinfold at the root of the tail in the last period of pregnancy, especially in the last days of pregnancy, is very flexible and easily extensible.
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This circumstance when choosing dairy cows must also be borne in mind. When choosing a cow, you must also make sure that the statement of the hind legs are not embarrassed udder, as it prevents the development of it. In addition, the broad alignment of the hind legs and even desirable, because it usually happens with a wide rump and well-developed pelvis, and this addition problem easier calving and, therefore, healthy offspring.
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The wide and deep chest, volume, similar in shape to the barrel body with widely spaced and steeply curved edges - are also essential for the proper storage of dairy cows. Volumetric breast indicates a healthy, properly-developed respiratory system, and a big belly - the ability of cows to take significant amounts of feed and recycle it into more valuable products.
At what breed of dairy cattle should stay? This question is extremely important for every host, so as to adequately address its profitability depends on dairy farming.
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The most beneficial to us in the great majority of cases are, of course, local breeds. Gradually improving feed and educate youngsters properly, you can subsequently choose the local breed of good dairy herd, which gives a good income.
Feeding the horses.
Oats.
Of all fodder for the horses must be regarded as the best oats, as it contains all the essential nutrients in the best proportions and digested after only two hours after feeding, whereas the barley during this time being only a little noticeable effect of gastric juice, and rye and wheat are almost without change.
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