History
The Limousin breed can trace its history back at least 16,000 years, when images of its ancestors were painted on the walls of caves near the village of Montignac in central France.In the adjacent Limousin region, cattle adapted naturally to its harsh landscape and highly variable climate. A few centuries ago, when the cattle were used increasingly for draught, selection pressures replaced natural evolution resulting in the breed we now call Limousins becoming large-framed and
muscular animals.The first Limousin herd book was established in France in 1886, and significant exports of Limousins out of France did not occur until the 1960s. The first Limousins arrived in Australia in 1975 and they can now be found in 70 countries on all continents.
In their original form, which is still maintained as the breed standard in France, Limousins are horned and have a rich gold coat with lighter colouring around the muzzle, eyes, legs, underside and hind quarters. Over the past two decades, polled and black Limousins have been bred.
The history version other
The history of Limousin cattle may very well be as old as the European continent itself. Cattle found in cave drawings estimated to be 20,000 years old in the Lascaux Cave near Montignac, France, have a striking resemblance to today's Limousin. These golden-red cattle are native to the south central part of France in the regions of Limousin and Marche. The terrain of the homeland has been described as rugged and rolling with rocky soil and a harsh climate. Consequently, the growing of field crops was very difficult at best and emphasis was placed on animal agriculture. Limousin cattle, as a result of their environment, evolved into a breed of unusual sturdiness, health and adaptability. This lack of natural resources also enabled the region to remain relatively isolated and the farmers free to develop their cattle with little outside genetic interference.During these early times of animal power, Limousin gained a well-earned reputation as work animals in addition to their beef qualities. Rene Lafarge reported in 1698, "Limousin oxen were universally renown and esteemed both as beasts of burden and beef cattle." At the end of their work life, these animals were then fattened for slaughter.
Traditionally, French cattle were kept in a confinement or semi-confinement situation. However, Limousin cattle spent the majority of their time outdoors in the harsh climate of the region. This was a source of great pride to the breeders. The cows calved year round, outdoors, to bring in a regular source of income and the heifers were bred to calve at three years of age. In the winter, the entire herd was outside and whatever the season, the cattle were handled on a daily basis.
French Developments
Once in the 1700s and again in the mid-1800s, an attempt was made by a small number of French Limousin breeders to crossbreed their cattle in hopes of gaining both size and scale. In 1840, several breeders crossbred their Limousin with oxen of Agenaise variety.
The resulting animals were taller, having more volume of muscling in their hindquarter. Unfortunately, these crossbred cattle proved not to be economical as they needed a larger amount of feed than could be provided in the majority of the region. Only near Limoges, where manure and fertilizers were plentiful and growing field crops was widespread, did these cattle prosper.Limousin breeders admitted their mistake and then concentrated upon improving the breed through natural selection. A leader in the natural selection movement was Charles de Leobary and his herdsman, Royer. Through a very tough, selective process, these two developed an outstanding herd of "purebred" Limousin. From 1854 to 1896 the de Leobary herd won a total of 265 ribbons at the prestigious Bordeaux Competition, one of France's finest cattle shows.Limousin cattle made a deep impression in French cattle shows during the 1850s. The first show wins were at the Bordeaux Fair where Limousin tooksecond and third places. The cattle belonged to the already mentioned de Leobary herd. Furthermore, in 1857, '58 and '59, Limousin animals topped other breeds in some of the first carcass competitions at the farm produce competition held at Poissy, near Paris. The reputation of Limousin as meat animals was firmly established. Today, Limousin cattle are still referred to as the "butcher's animal" in France.
The widespread use of natural selection made it important to record the bloodlines of the outstanding Limousin bulls and females. So, in November of 1886, the first Limousin Herd Book was established. Louis Michel presided over the herd book, the objective of which was to ensure the uniformity of the breed. Michel and his 11 fellow herd book commissioners were extremely rigid in the selections. Between 1887 and 1890, the commission met six times and out of 1,800 animals presented for registration from 150 different farms, only a total of 674 (117 males and 497 females) were accepted for registration.
The formation of the herd book had other important consequences. Once established, the French government then established shows solely for Limousin cattle. As with their counterparts today, these shows provided tremendous exposure for the breed as the many valuable traits of these beef cattle were presented for all to see.
By July of 1914, the total number of animals registered in the herd book was 5,416. It is interesting to note the herd book has been reorganized twice since it was founded, once in 1923 and again in 1937. Both times these reorganizations were used to redefine the characteristics of the breed, making the breeders more selective, this improving the quality of the animals.
Through the late 1800s and early 1900s, Limousin breeders paid close attention to morphological characteristics as the breed developed. The medium size of these cattle as compared to other European breeds was, and is still, an outstanding breed trait. They also selected for the dark golden-red hide with wheat colored underpinnings. French records also show a great deal of emphasis was stressed upon deep chest, a strong top-line, well-placed tailhead and strongly-muscled hindquarter. The end result was an efficient, hardy, adaptable animal that was extremely well-suited for its only intended purpose - to produce meat.
Across the Atlantic
As the breed developed in France, cattlemen in North America were looking to Europe to improve their native beef cattle here in the United States. In the late 1800s, English breeds such as the Hereford, Shorthorn and Angus were imported and crossed on native cattle, most of them of Spanish background. In the early 1900s Charolais were imported into Cuba and Mexico and were first introduced into the United States in the early 1930s.
The acceptance of Charolais, combined with the use of crossbreeding as a tool to increase beef production, lead to the investigation of many other Europeanbreeds, including Limousin, by North American cattlemen. One of the first exposures in this country concerning Limousin cattle was in the early 1960s in an issue of the Western Livestock Journal when a Canadian wrote of his impressions after returning from a trip to France. As more cattlemen traveled toEurope, they came back talking about an impressive "new" beef breed they had seen...Limousin.
Cattle from France were not eligible for importation into the United States, as France was a hoof-and-mouth disease affected area. However, the Canadian government did agree to accept French cattle after they had successfully completed a strict three-step quarantine program. Before the cattle left France they were held in a three-month quarantine, then once arriving in Canada they were kept on Grosse Isle of the cost of Nova Scotia or St. Pierre Island in the Gulf of St. Lawrence for another three-month period. Finally, the cattle were required to successfully pass a 30-day "on the farm" quarantine. Once they passed the quarantine, semen could be shipped throughout North America.
The first Limousin imported to Canada was Prince Pompadour, a son of Baron bred at the highly-respected Pompadour Estate of France. Through the efforts of Adrien de Moustier of France (later to found Bov Import, Inc.) and others, the bull arrived in November of 1968. An impressive bull, Prince Pompadour had been selected by noted French breeder Emil Chastanet as a herd bull for his operation. After his arrival, Prince Pompadour was brought to the United States to be part of Limousin exhibitions at various cattle shows and did much to draw attention to the breed.
The first Limousin bulls imported permanently into the United States did not arrive until the fall of 1971. Until this time, the Canadian government had not permitted any Limousin bulls to leave the country except for short periods for exhibition purposes, and then only if the owners posted a large bond that was refunded when the animal returned to Canada. The first U.S. import, Kansas Colonel, was born and raised in Canada and was imported by Bob Haag of Topeka, Kansas, for a group of Kansas Limousin breeders.
The first Limousin semen was available from Prince Pompadour in July of 1969. After being evaluation by J.J. "Bud" Prosser at the International Beef Breeders facility near Denver, semen was picked up by Colonel E.J. Geeson of Agate, Colorado. A retired Air Force officer, Geeson used the semen on his Angus cows on his ranch east of Denver.After the importation of Prince Pompadour to Canada, another group of Limousin bulls followed in 1969. This shipment contained Decor, Diplomate, Dandy, Prairie Danseur and Prairie Pride. These bulls were the base upon which the breed began its long climb up, finding good acceptance on the part of cattlemen.
Limousin Performance
Limousins are renowned for their longevity, hardiness, low maintenance costs, and are prolific and efficient producers of healthy, lean, tender meat.
Some of the most comprehensive research comparing cattle types was published recently, which puts figures on what Limousin breeders have known for decades. In one long-term trial involving nine cattle breeds, Limousins were twice as efficient at converting feed into retail meat from weaning to slaughter as Angus and Hereford.
Other trials indicate that Limousin meat tenderness, flavour and juiciness are similar to Angus and Hereford meat.
Limousin Muscling Gene
The Myostatin gene, or more accurately the protein it produces, actively suppresses muscle growth. Two Myostatin genes are found in all animal species, and their regulatory effect on muscle development is generally diminished when a variant (mutation) occurs; this leads to increased muscling and reduced fat deposition.
Variants of the gene have been identified in several animal species, with at least ten Myostatin variants identified in cattle. The most extreme variant is associated with Belgian Blue cattle.
In 1998, a less extreme variant of the gene, known scientifically as F94L, was identified as the most likely cause of Limousin's unique muscling and tenderness qualities. Limousin carcases are consistently over 60% of liveweight, with retail meat yield on the carcase frequently exceeding 70%, and reaching close to 80% in some circumstances. The extremely high meat yield is attributed to increased muscling, finer bone structure, and low fat compared with British breeds.
Recently, researchers at the University of Adelaide in collaboration with other Australian and New Zealand researchers quantified the effect of the F94L gene. In a cross and back-cross breeding program, the scientists established that cattle with two copies of the F94L gene (which almost all Limousins have) had higher weight of prime cuts by 14 - 19%, higher overall meat yield by 6 - 8%, and meat tenderness improved by 6 - 11%, when compared with cattle without the gene.
Growing Popularity
Cross-breeding with British breed cattle exploits Limousin's muscling, tenderness, efficiency and health benefits, maximises hybrid vigour, and also enables producers to target markets that require higher levels of fat. Producers and processors benefit from the higher yield and lower trim wastage associated with Limousin and Limousin-cross meat, and consumers benefit from its healthier qualities.
Limousins have been growing rapidly in popularity as a terminal sire in many countries. In the UK, home of British breeds, 34% of all terminal sires are Limousins, a figure that eclipses the combined totals of the next two most popular sires, Charolais and Angus. Limousins have held the top UK sire position for the past 12 years.
In Australia, Limousin and Limousin-cross steers have been beating most of the competition in recent years, chalking up impressive all-breed wins and places in major on the hoof and carcase competitions around the country.
For the boldness of furthermore please visit the site of following:
http://www.salimousin.com.au
http://www.ansi.okstate.edu
http://en.wikipedia.org
In their original form, which is still maintained as the breed standard in France, Limousins are horned and have a rich gold coat with lighter colouring around the muzzle, eyes, legs, underside and hind quarters. Over the past two decades, polled and black Limousins have been bred.
The history version other
The history of Limousin cattle may very well be as old as the European continent itself. Cattle found in cave drawings estimated to be 20,000 years old in the Lascaux Cave near Montignac, France, have a striking resemblance to today's Limousin. These golden-red cattle are native to the south central part of France in the regions of Limousin and Marche. The terrain of the homeland has been described as rugged and rolling with rocky soil and a harsh climate. Consequently, the growing of field crops was very difficult at best and emphasis was placed on animal agriculture. Limousin cattle, as a result of their environment, evolved into a breed of unusual sturdiness, health and adaptability. This lack of natural resources also enabled the region to remain relatively isolated and the farmers free to develop their cattle with little outside genetic interference.During these early times of animal power, Limousin gained a well-earned reputation as work animals in addition to their beef qualities. Rene Lafarge reported in 1698, "Limousin oxen were universally renown and esteemed both as beasts of burden and beef cattle." At the end of their work life, these animals were then fattened for slaughter.
Traditionally, French cattle were kept in a confinement or semi-confinement situation. However, Limousin cattle spent the majority of their time outdoors in the harsh climate of the region. This was a source of great pride to the breeders. The cows calved year round, outdoors, to bring in a regular source of income and the heifers were bred to calve at three years of age. In the winter, the entire herd was outside and whatever the season, the cattle were handled on a daily basis.
French Developments
Once in the 1700s and again in the mid-1800s, an attempt was made by a small number of French Limousin breeders to crossbreed their cattle in hopes of gaining both size and scale. In 1840, several breeders crossbred their Limousin with oxen of Agenaise variety.
The resulting animals were taller, having more volume of muscling in their hindquarter. Unfortunately, these crossbred cattle proved not to be economical as they needed a larger amount of feed than could be provided in the majority of the region. Only near Limoges, where manure and fertilizers were plentiful and growing field crops was widespread, did these cattle prosper.Limousin breeders admitted their mistake and then concentrated upon improving the breed through natural selection. A leader in the natural selection movement was Charles de Leobary and his herdsman, Royer. Through a very tough, selective process, these two developed an outstanding herd of "purebred" Limousin. From 1854 to 1896 the de Leobary herd won a total of 265 ribbons at the prestigious Bordeaux Competition, one of France's finest cattle shows.Limousin cattle made a deep impression in French cattle shows during the 1850s. The first show wins were at the Bordeaux Fair where Limousin tooksecond and third places. The cattle belonged to the already mentioned de Leobary herd. Furthermore, in 1857, '58 and '59, Limousin animals topped other breeds in some of the first carcass competitions at the farm produce competition held at Poissy, near Paris. The reputation of Limousin as meat animals was firmly established. Today, Limousin cattle are still referred to as the "butcher's animal" in France.
The widespread use of natural selection made it important to record the bloodlines of the outstanding Limousin bulls and females. So, in November of 1886, the first Limousin Herd Book was established. Louis Michel presided over the herd book, the objective of which was to ensure the uniformity of the breed. Michel and his 11 fellow herd book commissioners were extremely rigid in the selections. Between 1887 and 1890, the commission met six times and out of 1,800 animals presented for registration from 150 different farms, only a total of 674 (117 males and 497 females) were accepted for registration.
The formation of the herd book had other important consequences. Once established, the French government then established shows solely for Limousin cattle. As with their counterparts today, these shows provided tremendous exposure for the breed as the many valuable traits of these beef cattle were presented for all to see.
By July of 1914, the total number of animals registered in the herd book was 5,416. It is interesting to note the herd book has been reorganized twice since it was founded, once in 1923 and again in 1937. Both times these reorganizations were used to redefine the characteristics of the breed, making the breeders more selective, this improving the quality of the animals.
Through the late 1800s and early 1900s, Limousin breeders paid close attention to morphological characteristics as the breed developed. The medium size of these cattle as compared to other European breeds was, and is still, an outstanding breed trait. They also selected for the dark golden-red hide with wheat colored underpinnings. French records also show a great deal of emphasis was stressed upon deep chest, a strong top-line, well-placed tailhead and strongly-muscled hindquarter. The end result was an efficient, hardy, adaptable animal that was extremely well-suited for its only intended purpose - to produce meat.
Across the Atlantic
As the breed developed in France, cattlemen in North America were looking to Europe to improve their native beef cattle here in the United States. In the late 1800s, English breeds such as the Hereford, Shorthorn and Angus were imported and crossed on native cattle, most of them of Spanish background. In the early 1900s Charolais were imported into Cuba and Mexico and were first introduced into the United States in the early 1930s.
The acceptance of Charolais, combined with the use of crossbreeding as a tool to increase beef production, lead to the investigation of many other Europeanbreeds, including Limousin, by North American cattlemen. One of the first exposures in this country concerning Limousin cattle was in the early 1960s in an issue of the Western Livestock Journal when a Canadian wrote of his impressions after returning from a trip to France. As more cattlemen traveled toEurope, they came back talking about an impressive "new" beef breed they had seen...Limousin.
Cattle from France were not eligible for importation into the United States, as France was a hoof-and-mouth disease affected area. However, the Canadian government did agree to accept French cattle after they had successfully completed a strict three-step quarantine program. Before the cattle left France they were held in a three-month quarantine, then once arriving in Canada they were kept on Grosse Isle of the cost of Nova Scotia or St. Pierre Island in the Gulf of St. Lawrence for another three-month period. Finally, the cattle were required to successfully pass a 30-day "on the farm" quarantine. Once they passed the quarantine, semen could be shipped throughout North America.
The first Limousin imported to Canada was Prince Pompadour, a son of Baron bred at the highly-respected Pompadour Estate of France. Through the efforts of Adrien de Moustier of France (later to found Bov Import, Inc.) and others, the bull arrived in November of 1968. An impressive bull, Prince Pompadour had been selected by noted French breeder Emil Chastanet as a herd bull for his operation. After his arrival, Prince Pompadour was brought to the United States to be part of Limousin exhibitions at various cattle shows and did much to draw attention to the breed.
The first Limousin bulls imported permanently into the United States did not arrive until the fall of 1971. Until this time, the Canadian government had not permitted any Limousin bulls to leave the country except for short periods for exhibition purposes, and then only if the owners posted a large bond that was refunded when the animal returned to Canada. The first U.S. import, Kansas Colonel, was born and raised in Canada and was imported by Bob Haag of Topeka, Kansas, for a group of Kansas Limousin breeders.
The first Limousin semen was available from Prince Pompadour in July of 1969. After being evaluation by J.J. "Bud" Prosser at the International Beef Breeders facility near Denver, semen was picked up by Colonel E.J. Geeson of Agate, Colorado. A retired Air Force officer, Geeson used the semen on his Angus cows on his ranch east of Denver.After the importation of Prince Pompadour to Canada, another group of Limousin bulls followed in 1969. This shipment contained Decor, Diplomate, Dandy, Prairie Danseur and Prairie Pride. These bulls were the base upon which the breed began its long climb up, finding good acceptance on the part of cattlemen.
Limousin Performance
Limousins are renowned for their longevity, hardiness, low maintenance costs, and are prolific and efficient producers of healthy, lean, tender meat.
Some of the most comprehensive research comparing cattle types was published recently, which puts figures on what Limousin breeders have known for decades. In one long-term trial involving nine cattle breeds, Limousins were twice as efficient at converting feed into retail meat from weaning to slaughter as Angus and Hereford.
Other trials indicate that Limousin meat tenderness, flavour and juiciness are similar to Angus and Hereford meat.
Limousin Muscling Gene
The Myostatin gene, or more accurately the protein it produces, actively suppresses muscle growth. Two Myostatin genes are found in all animal species, and their regulatory effect on muscle development is generally diminished when a variant (mutation) occurs; this leads to increased muscling and reduced fat deposition.
Variants of the gene have been identified in several animal species, with at least ten Myostatin variants identified in cattle. The most extreme variant is associated with Belgian Blue cattle.
In 1998, a less extreme variant of the gene, known scientifically as F94L, was identified as the most likely cause of Limousin's unique muscling and tenderness qualities. Limousin carcases are consistently over 60% of liveweight, with retail meat yield on the carcase frequently exceeding 70%, and reaching close to 80% in some circumstances. The extremely high meat yield is attributed to increased muscling, finer bone structure, and low fat compared with British breeds.
Recently, researchers at the University of Adelaide in collaboration with other Australian and New Zealand researchers quantified the effect of the F94L gene. In a cross and back-cross breeding program, the scientists established that cattle with two copies of the F94L gene (which almost all Limousins have) had higher weight of prime cuts by 14 - 19%, higher overall meat yield by 6 - 8%, and meat tenderness improved by 6 - 11%, when compared with cattle without the gene.
Growing Popularity
Cross-breeding with British breed cattle exploits Limousin's muscling, tenderness, efficiency and health benefits, maximises hybrid vigour, and also enables producers to target markets that require higher levels of fat. Producers and processors benefit from the higher yield and lower trim wastage associated with Limousin and Limousin-cross meat, and consumers benefit from its healthier qualities.
Limousins have been growing rapidly in popularity as a terminal sire in many countries. In the UK, home of British breeds, 34% of all terminal sires are Limousins, a figure that eclipses the combined totals of the next two most popular sires, Charolais and Angus. Limousins have held the top UK sire position for the past 12 years.
In Australia, Limousin and Limousin-cross steers have been beating most of the competition in recent years, chalking up impressive all-breed wins and places in major on the hoof and carcase competitions around the country.
For the boldness of furthermore please visit the site of following:
http://www.salimousin.com.au
http://www.ansi.okstate.edu
http://en.wikipedia.org
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