The Limousin is a very old brood; it may take originated anywhere from 16000 to 13000 years ago as dated by cavern drawings in the French Lascaux Cave . It was adult in the central Marche and Limousin regions of southern France . The expanse is relatively isolated and the cattle brood was allowed to grow with fiddling to no external influences. Due to its environment, the Limousin attained superlative hardiness and adjustability.
In the 1700s and 1800s, in that location were attempts at producing a larger strain of the Limousin . The resulting cattle while being more massive likewise required increased amounts of feed. The bigger Limousin was not an economically audio selection and then it was abandoned and breeding programs were allowed to develop naturally, their aim beingness higher quality in the medium framed animals. One of the key cattle breeding programs belonged to Charles de Leobary, who through rigorous choice established a herd of cattle that at its fourth dimension was the image of the Limousin breed. The success of his breedings led to the Limousin being known from then on as the French "butcher's animals". The first Limousin Herd Books were written in 1886. Its entries were chosen with such scrutiny that less than half of all animals applying for registration were really accepted. The adoption of a herd book, prompted creation of Limousin exclusive cattle shows in French republic .
Limousin cattle form part of the European Continental cattle breeds. These breeds of cattle are sometimes considered exotics in the United states of america , equally their introduction to North America was much later than most British breeds. The Limousin entered the American continent initially in Canada in 1968. The commencement Limousin balderdash imported into the US in 1971 was named Kansas Colonel. Previously Limousin genetics were attained using imported semen, mostly from Canada 's Prince Pompadour. The North American Limousin Foundation, founded in 1968 is before long the largest Limousin association in the earth.
Limousin cattle highlight three important traits inside their brood: excellent feed efficiency, adaptability and loftier carcass yield. The carmine or gilded colored cattle are good foragers and in feedlots are well able to convert feed into mass. The carcass of the Limousin yields good cutability and it is usually said that they are genetically "trimmed". The meat is tender and fine fibered because of their low fatty levels.
The point where the Limousin could be discredited is also the point at which its breeders have taken the initiative to dramatically improve the breed. Due to the difficult terrains in which the Limousin originated, information technology adult a volatile temperament in lodge to guarantee its survival. Limousins accept been known to clear loftier fences with great ease and to exist more often than not rather unpredictable. In 1998, the North American Limousin Foundation created a temperament EPD. This EPD rates the docility of the cattle assuasive breeders to select for the calmer animals and cull those who continue with difficult disposition. Speaking to ranchers and breeders of the cattle, it is quickly noted that the nature of these cattle is non up to par with their reputation. The temperament has improved significantly, so much that some have cattle that can "eat out of their hands". 1 must take into account the Limousin is a muscular animal whose sole movements will have a more meaning impression than cattle of smaller mass. While a reputation of beingness volatile may precede them, experience with these animals will pigment a different impression.
The heavy musculature of the Limousin is a highly heritable trait. One of the nearly successful crosses involves the Angus—it is an ideal cross for consumers and producers. The hybrid will benefit from heavier Limousin muscling, high efficiency and Angus polledness and marbling. From a consumer point of view the resulting beef will include the highly desired Angus gustation and the leaner cuts of the Limousin .
All in all, the Limousin cattle have much to offering ranchers. They are excellent source for introducing mass into the lighter breeds while maintaining relatively low nativity weights. The days of the legendary wild Limousin have drawn closer to an end as selection has favored the more than reliable animals. In an era where bacteria cuts of beef are the standard, the Limousin should non be overlooked as an excellent choice of beefiness cattle.
National Limousin Associations and Registries
North American Limousin Foundation
7383 S. Alton Way
Suite 100
Englewood, CO 80112
(303) 220-1693
(303) 220-1884 FAX
References
Herman Symens from LIMI-Gene
Marker Anthony from Riverview Limosuins
North American Limousin Foundation
International Limousin Council
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