French ‘Cheese’ (Continued from Page 16) Producers in that state, said Chateau, are crossing the breed with Holsteins to increase the fertility and longevity of the calves. Additionally yearling heifers are going to the feedlot and showing a two-pound-per day growth rate and posting impressive feed conver sion statistics. Studies on milk production are in progress, he said, since this year is the first year that Normande cross breds have reached milking age in the U.S. “Because it is a dual-purpose breed, the animals have increased fertility and longevity and are stronger, which is why people in grazing circles are interested,” Chateau said. Crossbreeding is set to become important in the U.S. for all types of setups, however, he said. Normande crossbred offspring, believes Chateau, will be the “crosses of the future for both grazing and confine ment operations.” Adding Normandes To The Herd Arvid and Kathleen Kobosky, New Alexandria, Westmoreland County, have been in the dairy farming business for 25 years. The couple began with Jerseys, then introduced Ayrshires, then Holsteins to their herd. Now the Kobosky’s barn holds 14 different breeds of dairy cattle, many of them French or German breeds. Kobosky started with the Normande breed to put vi tality, health, and components into the herd. “Plus I just like to be different,” said Kobosky, who has been to France three times: twice for Normande conventions and once for a Tarentaise convention. Breed The Koboskys milk 45-50 cows with 90-100 head total. They rent their ground and buy all their feed, which consists of corn silage and baled hay. They oper ate with a freestall barn and milking parlor. Eight years ago, “I saw an advertisement for semen for the breed, which was formerly imported into the U.S. strictly as beef animals,” he said. “I thought, ‘why couldn’t I milk them?’, so I got semen from a beef association.” Since the semen the association offered was geared toward the beef breeds, Kobosky is working on breed ing a more ideal udder on his calves. “They’re big strong animals,” said Kobosky. “They have strong chests and good feet and legs.” Temperament is another characteristic that attracts Kobosky to the breed. “They are so friendly,” he said. “You can’t get rid of them. When you walk through the barn they constantly have their noses in your back pocket.” All French breeds, in fact, according to Kobosky, THE ROAST'A'MATIC Grain Roaster & Cooler Unit it superior to other methods of heat processed grain (Turn to Page 19) - On the farm drying - Oil and lecithin arc retained ~ Destroys herbicide build-up ~ By-pass protein increased Have your soybeans, corn, wheat, oats, sorghum and barley, roasted, cooled and stored on your farm SGHNUPP’S GRAIN ROASTING, INC. 416 Union Rd., Lebanon, PA 17046 1*800*452*4004 717*865*6611 David N, Groff Rt. #3, Lewtsburg, PA 570-568-1420 Contact us for the availability of roasted com and soybeans. - Increased digestahility - Molds are destroyed ~ Toxic enzymes are minimized ~ Palatahihty is enhanced
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