The Limousin is a very former breed; it may accept originated anywhere from 16000 to 13000 years ago as dated by cavern drawings in the French Lascaux Cavern . It was developed in the central Marche and Limousin regions of southern French republic . The expanse is relatively isolated and the cattle breed was allowed to grow with little to no external influences. Due to its environment, the Limousin attained peak hardiness and adaptability.
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 too required increased amounts of feed. The bigger Limousin was not an economically sound option then it was abandoned and breeding programs were allowed to develop naturally, their aim being higher quality in the medium framed animals. One of the primal cattle breeding programs belonged to Charles de Leobary, who through rigorous choice established a herd of cattle that at its time was the prototype of the Limousin breed. The success of his breedings led to the Limousin being known from so on as the French "butcher'due south animals". The start 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 actually accustomed. The adoption of a herd book, prompted creation of Limousin exclusive cattle shows in French republic .
Limousin cattle class office of the European Continental cattle breeds. These breeds of cattle are sometimes considered exotics in the United States , as their introduction to Northward America was much later than most British breeds. The Limousin entered the American continent initially in Canada in 1968. The first Limousin bull imported into the U.s. 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 soon the largest Limousin clan in the world.
Limousin cattle highlight three important traits within their brood: excellent feed efficiency, adjustability and high carcass yield. The blood-red or golden colored cattle are adept foragers and in feedlots are well able to convert feed into mass. The carcass of the Limousin yields skillful cutability and it is commonly 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 as well the betoken at which its breeders have taken the initiative to dramatically ameliorate the breed. Due to the difficult terrains in which the Limousin originated, information technology developed a volatile temperament in guild to guarantee its survival. Limousins take been known to articulate high fences with great ease and to be generally 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 choose those who keep with difficult disposition. Speaking to ranchers and breeders of the cattle, it is apace noted that the nature of these cattle is not up to par with their reputation. The temperament has improved significantly, so much that some accept cattle that tin can "eat out of their hands". One must take into account the Limousin is a muscular animal whose sole movements will have a more pregnant impression than cattle of smaller mass. While a reputation of beingness volatile may precede them, experience with these animals will paint a different impression.
The heavy musculature of the Limousin is a highly heritable trait. Ane of the most 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 bespeak of view the resulting beefiness will include the highly desired Angus taste and the bacteria cuts of the Limousin .
All in all, the Limousin cattle have much to offer ranchers. They are excellent source for introducing mass into the lighter breeds while maintaining relatively low birth weights. The days of the legendary wild Limousin have drawn closer to an terminate as selection has favored the more than reliable animals. In an era where leaner cuts of beef are the standard, the Limousin should not be overlooked equally an fantabulous choice of beef 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
Mark Anthony from Riverview Limosuins
North American Limousin Foundation
International Limousin Council
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