By Patricia D. Stroup

Jerseys, Holsteins and Jersey-sired crossbreds (third from left) all make their home at Borges Dairy in California.
 
 
 
 
 
 
 
 

The crossbreeding program at Borges Dairy, Tulare, intrigued participants in the recent Hilmar Cheese Company producer tour. The Borges family has been breeding its Holstein heifers to Jersey bulls to help with calving ease since 1981.

 “We noticed we were having a lot of calving problems with our Holstein heifers,” says David Borges. “After we started breeding our Holstein heifers to Jersey bulls, we have had to pull calves on very few heifers.”

After their first calving, all the Holsteins are bred back to Holstein. But, because they have found the crossbred calves (generation F1) to take after the Jersey in size, the Borges continue to breed the crosses to Jerseys.

“I think it’s a myth that each generation decreases in quality,” notes David. “We have not experienced that.”

He thinks a contributing factor to the maintenance of quality in crossbreds is the use of A.I., which Borges uses for all cows. Because the crosses and their offspring are continually bred to Jersey, a segment of the herd becomes, essentially, Jersey after several generations. The crossbreds and “Jerseys” are housed together, separate from the Holstein herd. All dry cows are housed together.

The Borges use a different ration for the Holstein herd versus the Jersey (and crossbred) herd. He is pleased with the crossbred production, with a rolling herd average of 18,000 lbs. milk and up to 4.8% fat. His Holstein herd averages about 21,000 lbs. milk with 4.0% fat.