| 翻訳と辞書 |
| Aubrac cattle ： ウィキペディア英語版 |
Aubrac cattle
The Aubrac is a very old French breed of cattle used for beef. Tan in color, with long lyre-type horns, Aubracs are a tough breed with high resistance to disease, high longevity and easy calving. Though primarily a beef breed, the milk from Aubrac cattle is also used to make traditional Laguiole cheese.
==History==
The Aubrac is a very old French beef cattle breed with 150 years of breeding history. After centuries of breeding selection by French monks, it was decided to open a herd book in 1893. It was the golden age of the breed. Cows spent the winter in the farm and gave birth to calves. At the end of spring the cows went to the mountains, where rich grass and flowers give the best milk to make a cheese named Laguiole. At the farm, young bulls were bred to became draft oxen. 300,000 Aubrac existed at this time. At the end of World War II, the popularity of oxen saw a decline, and after the 1950s, milk was more cheaply produced by new breeds like Braunvieh or Holstein cows. With the previous niches now filled by other breeds, the Aubrac became a beef breed. Today, around 3000 cows are inscribed in the French studbook, the whole population in France representing approximately 10,000 cows. In Germany there are 2,500 cows, half of them inscribed in a studbook.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Aubrac cattle」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|