Cattle Problems Explained: Thirty Original Essays, 1880, by J. W. Clarke

[librarian]

This excerpt is probably too long to remain interesting to many people, but I often find the common sense of the 19th century to be helpful.  The gist of the author's point is that active, native cattle that live in situations that require exertion to obtain food, are more muscular than cattle that are raised under more confined conditions. Vigor, Fertility and Beef Quality, he says, derive from muscle-not fat. Early maturity and the tendency to fatten easily is a consequence of diminished development of muscle, and vitality suffers.
SO, I have often wondered what will be the unintended consequences of management intensive rotational grazing.  According to this author, weak cattle and insipid meat will transpire.
Also, we see a pattern of more robust cattle in Canada.  Perhaps the reason is as simple as exercise and exposure over generations, in effect extensive grazing.
He further suggests, in other chapters, that improvement in grade crosses comes not from the side of the cross which is given to early maturity and fat accumulation, but from the increase in muscularity transmitted by the more rugged side, usually the cow. 
Shorthorn x Galloway or Shorthorn x Devon being examples.
http://books.google.com/books?id=kDFFAAAAYAAJ&pg=PA124&focus=viewport&output=text

Origin Of Character In Old Breeds Of Cattle.
Natural Conditions Giving Rise to Their Peculiarities.

All cattle that continue long in distinct locations having peculiar features of climate, topography, soil, etc., acquire peculiar character from the influence of the local conditions they grow in. This could not be otherwise, as the forces affecting growth and character, such as cold and damp, and abundance and quality of feed, vary more or less in every locality. What appears highly probable is, that nearly or quite all the best breeds of cattle and horses are chiefly formed and originate under local influences, combined with unconscious selection, previous to their becoming generally known, specially selected, or much disseminated. Accordingly, we shall try to point out certain prominent and, in some cases, peculiar traits in a number of long-known British breeds of cattle, and others; and to give such explanations as seem applicable of the conditions or influences that gave origin to their leading or most obvious characteristics. A few underlying facts and principles may be noted.
Parts of the system, i. e., kinds of growth, are vital or necessary to life in proportion to their vascularity, to the quantity of blood and blood vessels they contain, as well as to their contractility and active use. Thus, while fat is inelastic, containing little blood, all animal motions result from active muscular elasticity, while half the circulation of the body is contained in the muscular tissues, and nearly all of it in organs that are muscular in their structure, thus making circulation and nutrition both dependent upon the muscular tissues and their extent, according to that of the general muscular structure. In some cases, disproportionate sizeis caused in certain parts by largely increased use of the muscles, and increased blood supply, according to increased motion and demand. This is seen in the large hindquarters of cows that yield much milk for their size; the large supply of blood in the hind-quarter artery system, and the capacity of the arteries being augmented by increased quantities of blood to supply the increasing demand in forming milk. In such formed cows the gradual increase of blood in the hind parts leaves the fore parts reduced in proportion, so giving rise to the wedge-shaped form.

This modification of form may take place to some extent after maturity; but generally at mature age, which varies somewhat, full growth is attained. Hence, though the proportion of parts may be somewhat altered, there is no general increase in growth after mature age; and as a widely general rule the general muscular development in cattle of any breed is according to the extent of their regular activity during the growing period, or until mature age is reached.

Abundance of accessible feed undoubtedly reduces the extent of voluntary exercise, causing a corresponding reduction in muscular proportion to total size, in this way developing the fat-forming tendency by reducing activity. But in reducing muscular proportion by reducing activity, thus increasing size at the expense of muscle, the circulation, vigor, activity, and breeding capacity are all diminished.

When enlargement in size takes place, with reduced activity, vigor and constitutional vitality, or power to live, is reduced as muscular proportion is diminished.

applied to Shorthorns

The Short-horn Cattle were formerly known as the Durhams, which were previously known as the Teeswaters, showing several changes in name, while there have also been changes in style, form, and color. The origin of color cannot be traced beyond the influence of transmission. In consequence of many modifications, the Short-horns are plastic in constitution. As they stand, the character of the breed is somewhat varied, which is due to influences that are unimportant. They are eminently the breed of wealthy amateurs, as— while they are not suited to common, or scant food, or to poor or thin soils—they do well where feed is rich and abundant, where there is but little exposure. In Ohio, Kentucky, and Illinois, where bone-forming material is abundant in the blue grass pastures, the Short-horns become large in frame, fine in figure, and picturesque in appearance. But circumstances alter cases; for, on the dry ranges of California, where the grass is only scattering, several herds of Short-horns have been subject to different local influences—without either blue grass or abundance of any kind of feed—the result being that they have been reduced to about the size of the Ayrshires, while their muscular proportion is much increased, as shown in their rounded low forms, and activity. In fact, their increased activity in quest of necessary food has developed corresponding muscularity, which shows an improvement in the chief source of vigor and breeding power; while it eminently proves the influence of activity as the natural means of increasing or restoring muscular proportion and constitutional power; either to endure necessary exposure without injury, or as the basis of reproductive ability and food value.

 

[GoWyo]

This is way more fascinating than sulfur toxicity.

 

[Pleasant Grove Farms]

obviously, cattle that are left to survive in compromised conditions are hardier, more athletic, breed and calve easier because of the law of nature...
"survival of the fittest".
they would be "harder" in that their muscling would be more developed, minimal body fat; like a body builder (no steroids!);
but in our market, where internal and external fat deposits are desirable, not practical.

 

[librarian]

Well, to be even more of a  nerd, I will address that issue with his remarks on crossing:  The thing that interested me was his idea that the source of improvement in Shorthorn crosses had been misunderstood to come from the pure-blooded side of the cross.
One must remember that there was profound culture clash between the English gentry, a class that commonly owned Shorthorns, and the Scots, a traditional free roaming cattle culture disenfranchised by the English aristocracy.  I would not be surprised if Mr. Clarke was a Scot.

Results Of First And Other Crosses. page 91
Influence of Crossing on Meat Quality, and on Breeding Power.

During several generations last past, the practice of crossing, or using thoroughbred bulls on common cows, or the best of them, has been widely advocated, and to a considerable extent carried into practice, particularly by the use of Short-horn bulls—and latterly of Herefords—in the West. The first cross in this way seems to give satisfaction; but the reason has not, to our mind, been sufficiently explained. If our memory is not at fault, experiments have been somewhere made in breeding with second, third, and fourth cross grades, but only with increasingly unsatisfactory results, the further the cross was separated from the direct influence of the common cow side in the cross. And this, as well as the benefits of crossing, or what is lost in one cross or gained in another, requires further explanation; and fortunately the temper of the times is to search out defects, as well as the sources of excellence, without regard to breed or personal preferences. In this spirit we will try to explain some of the fundamental facts and influences that lead to success or failure in certain crosses, which may suggest some things that are necessary in making other crosses.

The muscular parts of horses and cattle naturally comprise half their weight, and probably contain much more than half the vascular organs and blood circulation. The muscles or muscular organs are vital, or necessary to life; while fat, accumulating without organization is not vital, as it can be dispensed with without endangering life. The vascular system is generally in proportion to muscularity, while the latter is the source of power and activity; and is only maintainable by activity or exercise, as under inaction the muscles waste away—particularly muscles that are active during locomotion and in breathing—and their disorganized substance goes to form fat by mere accretion. The vascular system and vital circulation are, also, reduced according as muscle—which supplies the lean basis of flesh in meat-food—is diminished in quantity or total extent.

The muscular, active breeds of cattle—the Devons, for instance—have become muscular from their greater and continued activity, necessitated, probably, in gathering food; while fat-forming cattle, like many of the Shorthorns, have become fat-forming from their indolence or inactivity, whether voluntary or enforced, or arising from the abundance of their food. The fat-forming tendency in Short-horns, or other breeds of cattle, has been so long established as to be transmissible to their progeny—even to their grades, a fact that is well known.

In good common cattle we have fairly full muscularity —acquired by necessary and long-continued activity; and this supplies the muscular or lean basis of meat in their beef product. In numbers of large Short-horns the proportion of muscle is much smaller than in common cattle, and still smaller than that of the North Devons.

It is very important that vital or muscular growth be transmitted; and the influence of the cow in transmission is as strong as that of the bull, this being necessarily so as to vital growth like muscle, in comparison with non-vital or stored-up fat.

When Short-horn bulls are used on common cows the leading tendencies of both muscle and fat-forming are combined, in the first cross or grade. But though the first cross animal inherits sufficient muscle to form a fair proportion of lean, or flesh basis in the beef, the muscle of the first cross grade is, nevertheless, very considerably reduced below the proportion in the cow side of the cross; a fact which deserves close consideration...

We may also say that Colling improved the beef quality of such of his cattle as were concerned, by the acquisition of more muscle from the famous Galloway dip, or cross, and if the Chillingham cattle are as muscular and vigorous as common cattle, Earl Tankerville is now acting wisely in doing the same thing with some of his Shorthorns...

Many other variations and combinations might be suggested, but the proportions and changes already shown are sufficient to suggest what is lost in breeding power in making certain crosses, and what is lost or may be gained in meat value from different or more muscular combinations...

When fat can be increased without reducing exercise and muscle, breeding power will not be materially impaired. But if muscle and exercise be- reduced while the proportion or quantity of fat is increased, in such conditions, breeding power will be reduced, because power and activity, the quantity of vital blood and the secretions derived from it, are reduced generally in the degree that muscle itself is diminished.

The grades from the first cross of Short-horns on common cattle, though their muscle is reduced 15 per cent below the common cattle standard, fatten readily, while they retain sufficient muscle to bear considerable exercise; and their fattening easily is one source of their popularity. Their beef is considerably more juicy than that of pure Short-horns, which is another source of their popularity. But the juicy quality of their beef comes from the muscular or cow side in crossing, from increase of muscle and its contained flavors and juices in the meat. And all grades of Short-horns, as well as full-blooded animals, will increase their fertility, and improve their meat quality as they increase their exercise, muscle, and vital circulation.

It will be remembered that Messrs. Colling and Bates, the noted Short-horn breeders, were both shrewd enough to acquire muscle, when they thought it would invigorate, by resorting to more muscular cattle for infusion of new blood, and increase in the extent of blood circulation..
It has been intimated by others that when the grades of a breed are superior to the pure-bred, or full-blooded animals, used in a cross, improvement cannot be expected from employing such full-blood animals, within the limits of the breed, which is equivalent to saying that when an improvement has been made in the grade,—and not being derived from the inbred or full blood,—it must have been derived from the common cattle, or whatever cattle were crossed upon. This shows that the improvement in grades, as compared with full-blooded sires, or dams, comes from the more muscular side, or animal employed in a cross. We believe this was said in reference to Jersey crosses, and have shown the natural basis from which grades derive qualities that are superior to those of pure bred or inbred cattle, in several important particulars. Such results go to show that the real sources of improvement have not been fully understood, or if understood— by such men as Colling and Bates—have not been explained, or acknowledged by breeders generally.