“Butter Cow” Breeding in Kyrgyzstan

“Butter Cow” Breeding in Kyrgyzstan

“Butter Cow” Breeding in Kyrgyzstan- “Butter cow” breeding brought from China to the country for the first time at the beginning of the 19th century is now widespread. “Tibet cow” or the so called “butter cow” farming known by cold-resistant body and its thick skin is widespread in the higher parts of Tengri mountains in Kyrgyzstan.

Kyrgyzstan ( Civil Initiative )- “Butter Cow” Breeding in Kyrgyzstan- “Butter cow” breeding brought from China to the country for the first time at the beginning of the 19th century is now widespread. “Tibet cow” or the so called “butter cow” farming known by cold-resistant body and its thick skin is widespread in the higher parts of Tengri mountains in Kyrgyzstan. Pasture and Animal Research Institute Deputy Director Dr. Manasbek Kasmaliyev who conduct scientific studies on butter cows in Kyrgyzstan said that butter cows brought from China for the first time at late 18th century and early 19th century.

Kasmaliyev stated that following the Soviet Union’s disintegration the number of butter cows decrease to 16 thousand in Kyrgyzstan said that the number of butter cattle rate begins to increase 2 to 5 percent since 2000 and noted that the current number is around 31 thousand. Kasmaliyev by reminding butter cattle raised in Tajikistan, China, Mongolia, Afghanistan, India and Siberia as well as Kyrgyzstan said, “Other butter cattle breeds should be brought from Mongolia, China, Tibet and Xinjiang Uyghur Autonomous Region. We need investors to do the business of Butter cow beef exports.

We have enough springs.”Kasmaliyev stating that butter cattle attracted the interest of animals breeder in the country due to not need special food, stable and caring said that the meat of these animals fed with the herbs used in the treatment of many diseases grow in the higher parts of the mountains is organic and reliable. Kasmaliyev stated that despite growing in the country, meat of butter cattle recognition rate is “very low” among people said that “The fact that the red color of meat is concerned buyers. But the color in the meat of butter cows is due to the presence of globulin which is a blood protein that regulates body.”

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