The Tibetan Cow, locally known as “Palang,” is a unique dairy animal classified under the mammalian class and bovine family. This ruminant livestock plays an essential role in the agricultural landscape of Tibet, thriving predominantly in the river valleys of eastern and southern Tibet. Tibetan Cows inhabit elevations below 4,500 meters, adapting to semi-arid cool, semi-humid cool, semi-humid warm, humid warm, and humid hot climatic zones, with a particular preference for semi-arid cool and semi-humid cool areas below 3,500 meters.
Characteristics of Tibetan Cows
Tibetan Cows are small in stature, with narrow forequarters and fine bones, yet they boast well-developed mammary glands. Their robust limbs and brisk gait make them perfectly suited for grazing in mountainous terrains. The coat colors of these cows range from apricot yellow and black to red-brown variations. They reach sexual maturity early, with breeding possible at around 1.5 years of age. Key reproductive traits include:
| Trait | Description |
|---|---|
| Estrous cycle | 21 days |
| Estrus duration | 18-36 hours |
| Gestation period | 280-285 days |
| Lifespan | Approximately 25 years |
Physical Dimensions:
| Metric | Adult Male Cows | Adult Female Cows |
|---|---|---|
| Height | 93-115 cm | 90-105 cm |
| Length | 105-125 cm | 95-117 cm |
| Chest Circumference | 130-160 cm | 130-150 cm |
Dairy Production of Tibetan Cow
The Tibetan Cow has a lactation period of about five months. During summer, they produce 1.5-2.5 kg of milk daily, with a fat content of approximately 5%. Each cow yields 12.5-15 kg of butter annually, highlighting their importance as a dairy resource in agricultural communities.
Geographic Distribution
Tibetan Cows constitute only 3.35% of the total livestock population in Tibet, with their distribution more pronounced in regions emphasizing agriculture. Notable statistics include:
| Region | Percentage of Total Cow Population |
|---|---|
| Chamdo | 31.7% |
| Shannan | 25.6% |
| Lhasa | 26.01% |
| Shigatse | 14.86% |
| Nyingchi | 26.01% |
| Nagqu | 1.16% |
| Ngari | 0.67% |
Medicinal Uses in Tibetan Medicine
Various parts of the Tibetan Cow hold medicinal value in traditional Tibetan medicine:
| Part Used | Medicinal Properties and Uses |
|---|---|
| Tibetan Cow Gallstone | Anticonvulsant, antipyretic, analgesic, cardiotonic, hepatoprotective. Treats high fever, epilepsy, throat ulcers, jaundice, hepatitis, and echinococcosis. |
| Cow Bile | Sedative and detoxifying agent. Improves eyesight and treats poisoning and eye diseases. |
| Cow Meat | Clears bile heat and alleviates mixed bile disorders. |
| Tibetan Cow Testicles | Strengthens kidneys, relieves back pain, and urinary issues. |
| Cow Milk | Boosts strength, nourishes lungs, alleviates asthma, clears heat, and treats various ailments like chronic fever and excessive phlegm. |
Conclusion
The Tibetan Cow is more than just a source of dairy; it is a cornerstone of Tibetan agriculture and traditional medicine. Its adaptability to diverse climatic zones, valuable dairy production, and medicinal uses underscore its significance in Tibetan culture and livelihood. Promoting awareness of this unique bovine breed Dzo can help preserve its legacy and sustain its contributions to the Tibetan way of life.