Salers In France
Salers
(pronounced Sallair) are the native cattle of the Auvergne, an isolated
mountainous plateau, the Massif Central, of South Central France. Since
altitudes rise from 2,500 to 6,000 ft. the weather is variable and harsh with a
high rainfall. Not surprisingly the breed is hardy and the Salers mahogany
coloured coat is thick and weather resistant.
Salers are one of the oldest distinct breeds in
the world. There is plenty of evidence of early settlement of the area by stock
breeder farmers in the Neoloitic era (9,500 to 4,500 years ago) becoming denser
in the Bronze Age circa 4,000 years ago. While it would be naive to consider any
modern breed, including the Salers, as having evolved since that time
uninfluenced by migration patterns and by neighbouring cattle (present Limousin
& Aubracs) the nature of the Salers habitat lends itself to a high generic
isolation. In the mid 19th century Durham Shorthorns and other breeds were
imported into the Salers area to 'improve' the local cattle. However, this was
challenged by a local vet M. Tyssandier d'Escous. He proposed a selection from
within the native stock as a basis for improvement and he can be considered as
the father of the modern breed structure. His statue stands in the middle of the
picturesque medieval village of Salers from which the breed derives its name.
Modern genetic analysis shows that the effect of this importation, if any, was
very small. Indeed one study shows that there is 400 times more Shorthorn blood
in Charolais than Salers. The genetic distance of Salers from other breeds
explains the notable hybrid effect (heterosis) evident when for example
Charolais bulls are used on Salers cows or when Salers bulls are used on
Simmental or Angus cows. In contrast, in France, Limousin crosses are considered
to have no advantages and Aubrac crosses to be frankly undesirable. With most
breeds that Salers characteristics are rather dominant e.g. low calf birth
weight.
Until
the 1960's the region and its cattle remained very isolated, this perpetuated
the historic cheese and weanling system. Since the area was too remote to supply
a liquid market the Salers milk was converted to high quality/ high value cheese
(St. Nectaire and Cantal for example) particularily when the cattle and the
stockmen moved to summer grazing and the burons in the mountains (the "Estive").
Selection was for cheese quality milk and conformation. In upland conditions
where meal feeding is minimal cow average 3,000-4,000 litres at 3.58% butterfat
and 3.3% protien while simultaneously weaning a 300kg suckler calf. Heifer
calves are generally kept on, some for replacements but mostly for sale ,
in-calf to lowland farmers at 2½to 3 years old. While lucrative this historic
system is labour intensive, not least since milk let down is poor without a few
preliminary sucks and the presence of the calf (attached to the left front leg)
during milking. Thus milk herds now constitute 10-15% of the Salers population.
Nevertheless most French breeders consider the preservation of the nucleus
important to retain the breeds milk capacity.
(pronounced Sallair) are the native cattle of the Auvergne, an isolated
mountainous plateau, the Massif Central, of South Central France. Since
altitudes rise from 2,500 to 6,000 ft. the weather is variable and harsh with a
high rainfall. Not surprisingly the breed is hardy and the Salers mahogany
coloured coat is thick and weather resistant.
Salers are one of the oldest distinct breeds in
the world. There is plenty of evidence of early settlement of the area by stock
breeder farmers in the Neoloitic era (9,500 to 4,500 years ago) becoming denser
in the Bronze Age circa 4,000 years ago. While it would be naive to consider any
modern breed, including the Salers, as having evolved since that time
uninfluenced by migration patterns and by neighbouring cattle (present Limousin
& Aubracs) the nature of the Salers habitat lends itself to a high generic
isolation. In the mid 19th century Durham Shorthorns and other breeds were
imported into the Salers area to 'improve' the local cattle. However, this was
challenged by a local vet M. Tyssandier d'Escous. He proposed a selection from
within the native stock as a basis for improvement and he can be considered as
the father of the modern breed structure. His statue stands in the middle of the
picturesque medieval village of Salers from which the breed derives its name.
Modern genetic analysis shows that the effect of this importation, if any, was
very small. Indeed one study shows that there is 400 times more Shorthorn blood
in Charolais than Salers. The genetic distance of Salers from other breeds
explains the notable hybrid effect (heterosis) evident when for example
Charolais bulls are used on Salers cows or when Salers bulls are used on
Simmental or Angus cows. In contrast, in France, Limousin crosses are considered
to have no advantages and Aubrac crosses to be frankly undesirable. With most
breeds that Salers characteristics are rather dominant e.g. low calf birth
weight.
Until
the 1960's the region and its cattle remained very isolated, this perpetuated
the historic cheese and weanling system. Since the area was too remote to supply
a liquid market the Salers milk was converted to high quality/ high value cheese
(St. Nectaire and Cantal for example) particularily when the cattle and the
stockmen moved to summer grazing and the burons in the mountains (the "Estive").
Selection was for cheese quality milk and conformation. In upland conditions
where meal feeding is minimal cow average 3,000-4,000 litres at 3.58% butterfat
and 3.3% protien while simultaneously weaning a 300kg suckler calf. Heifer
calves are generally kept on, some for replacements but mostly for sale ,
in-calf to lowland farmers at 2½to 3 years old. While lucrative this historic
system is labour intensive, not least since milk let down is poor without a few
preliminary sucks and the presence of the calf (attached to the left front leg)
during milking. Thus milk herds now constitute 10-15% of the Salers population.
Nevertheless most French breeders consider the preservation of the nucleus
important to retain the breeds milk capacity.
