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{{Short description|Breed of cattle}} |
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{{merge|Piedmontese beef|date=January 2011}} |
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{{Use dmy dates|date=November 2023}} |
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{{use list-defined references|date=July 2013}} |
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{{Use British English|date=September 2014}} |
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{{Infobox cattle breed |
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| name = Piedmontese |
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| image = Race piemontaise.JPG |
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| image_alt = A white cow with a bell on her neck |
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⚫ | | image_caption = A Piedmontese cow on Alpine pasture near [[Castelmagno]] |
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| status = |
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| altname = Piemontese |
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| country = Italy: [[Piemonte]] region |
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| distribution = world-wide |
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| standard = [http://www.anaborapi.it/en/index.php?option=com_content&view=article&id=44:standard-of-the-breed&catid=5:the-piemontese-breed&Itemid=7 ANABORAPI] (Italy) |
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| use = {{unbulleted list|Formerly triple-purpose, draught, meat and milk |now raised primarily for meat}} |
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| nickname = |
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| maleweight = 700–850 kg<ref name=bigi/> |
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| femaleweight = 520–550 kg<ref name=bigi/> |
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| maleheight = 130–135 cm<ref name=bigi/> |
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| femaleheight = 131–132 cm<ref name=bigi/> |
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| skincolor = |
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| coat = white or wheaten with grey shading; black skin and switch |
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| horn = horned |
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| subspecies = |
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| note = |
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}} |
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⚫ | [[image:Piemonteser Bulle.jpg|thumbnail|A Piedmontese bull]] |
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The '''Piedmontese''' ({{lang-it|'''Piemontese'''|italic=no}} or {{lang|it|'''razza bovina Piemontese'''}}) is a [[breed]] of domestic cattle that originated in the region of [[Piedmont]], in north-west Italy. The calves are born [[fawn (colour)|fawn coloured]], and turn grey-white as they mature. Piedmontese cattle carry a unique gene mutation identified as an inactive [[myostatin]] [[allele]] that causes [[hypertrophic]] muscle growth, or [[double muscling]]. [[Purebred]] Piedmontese cattle are [[homozygous]], meaning they have two identical alleles present for this unique gene. They have garnered attention from breeders of beef cattle in other parts of the world, including North and South America. A small group of select Piedmontese bulls and cows were imported into Canada in the late 1970s, and into the United States in the early 1980s, and were used as the foundation breeding stock to develop a new breed of beef cattle known as [[North American Piedmontese cattle]]. |
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==History== |
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[[image:Piemonteser Bulle.jpg| |
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The '''Piedmontese''' ({{lang-it|'''razza bovina Piemontese'''}}) is a [[breed]] of [[cattle]] from the region of [[Piedmont]], in north-west [[Italy]]. The calves are born fawn in colour, turning grey-white as they mature. |
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Until the late nineteenth century there were numerous local types of Piedmontese cattle, including the Canavese, the Della Langa, the Demonte, the Ordinario di Pianura and the Scelta di Pianura. They were triple-purpose cattle, raised principally for [[draught animal|draught power]], but valued also for meat and milk. A [[Breed registry|herd-book]] was opened in 1877,<ref name="Breed">{{cite web | url=http://www.piemontais.ca/english_pages/thebreed.html | title=The Breed | publisher=Canadian Piedmontese Association | accessdate=20 December 2014}}</ref> [[selective breeding]] towards a dual-purpose type began, and the Piedmontese became relatively uniform in character. The postpartum hypertrophic muscle growth characteristic, known as "''groppa di cavallo''" or "horse rump", first appeared in 1886 in the [[comune]] of [[Guarene d'Alba]]. It was not in accordance with the then breed standard, and only later attracted the interest of breeders and scientists.<ref name=bigi/> |
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The breed developed through [[natural selection]] followed by the normal processes of [[domestication]] and, particularly from the late nineteenth century when the characteristic postpartum hypertrophic muscle growth ([[double muscled|‘double muscling’]]) first appeared, through [[selective breeding]]. The first [[Breed registry|herd-book]] was opened in 1877. |
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At the beginning of the twentieth century there were about 680,000 Piedmontese cattle in Italy; by 1985 this had fallen to about 600,000.<ref name=bigi/> In 1957 the number registered in the herd-book was 851; by the end of 2011 it had risen to 267,243.<ref name=aia/> In 2008 the total number in Italy was estimated at 300,000, of which 230,000 were registered.<ref name=bigi/> |
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The cattle are raised both for their [[milk]], which is used for a number of the region’s traditional cheeses ([[Castelmagno (cheese)|Castelmagno]], [[Bra (cheese)|Bra]], [[Raschera]], and [[Toma Piemontese]]), and for meat: [[beef]] from the Piedmontese cattle is seen as a premium product. |
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==Use== |
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The Piedmontese breed carries the gene for inactive [[myostatin]], which increases muscularity, and also reduces the fat content while improving tenderness in the beef. This low fat beef is also lower in calories, higher in protein and contains a higher percentage of the good Omega 3 Fatty Acids. The fullblood population is considered homozygous for this in-active myostatin gene.The beef from Piedmontese and Piedmontese-cross cattle is consistent for these qualities of leanness and tenderness because it is a genetic influence rather than an environmental effect. |
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In Italy, the Piedmontese is a dual-purpose breed: the cattle are raised for their [[milk]], which is used in the production of several traditional cheeses of the region, including [[Castelmagno (cheese)|Castelmagno]], [[Bra (cheese)|Bra]], [[Raschera]], and [[Toma Piemontese]];<ref name="anaborapi"/><ref name="Oklahoma"/> and are also raised for meat, as [[beef]] from Piedmontese cattle is seen as a premium product.<ref name="Oklahoma">{{cite web |author=Department of Animal Science, [[Oklahoma State University]] |title=Piedmontese |work=Breeds of Livestock |url=http://www.ansi.okstate.edu/breeds/cattle/piedmontese/index.htm |publisher=Oklahoma State University Board of Regents |date=1994{{ndash}}2005 |accessdate=24 December 2014 |archive-url=https://web.archive.org/web/20130617215606/http://www.ansi.okstate.edu/breeds/cattle/piedmontese/index.htm |archive-date=17 June 2013 |url-status=dead }}</ref> |
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The herd in Piedmont numbers some 273,000 head of cattle. |
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==Muscular hypertrophy== |
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<!-- NOT what the source says In the [[United States]], Piedmontese beef is regulated by the [[USDA]], which requires that organisations involved in the sale of Piedmontese beef meet labelling and nutritional verification requirements. -->Piedmontese beef is meat from cattle having one or two copies of the ''inactive'' [[myostatin]] gene. This attribute provides a higher lean-to-fat ratio, as well as less [[Marbled meat|marbling]] with less connective tissue than meat from cattle having the "active" version of the gene.<ref name="wheeler"/> The active-myostatin gene acts as a "governor" on muscle growth; myostatin is a protein that instructs muscles to stop growing. In effect, when inactive, as it is with Piedmontese cattle, it no longer prevents muscle development which is what allows for the hypertrophic condition sometimes referred to as "double muscling".<ref name="napa"/> |
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Animal breeds developed as [[homozygous]] for myostatin deficiency may have reproduction problems due to their unusually heavy and bulky offspring, and require a more expensive diet and special care, including veterinary supervision. These factors may make it uneconomic to raise them. Piedmontese beef has a place in the specialist market because of its unusual properties, but may be at a disadvantage in the bulk market.<ref name=smet/> |
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== See also == |
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== References == |
== References == |
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{{reflist|refs= |
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<ref name=aia>[http://www.aia.it/CMSContent/RelazionePresidente2011_sito.pdf Quadro economico e relazione attività 2011] (in Italian). Associazione Italiana Allevatori. p. 98. Accessed May 2014.</ref> |
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* {{cite web|url= http://www.anaborapi.it/default_en.htm |
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|title=Associazione Nazionale Allevatori Bovini di Razza Piemontese |accessdate=2006-12-02 |
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|language=English}} |
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* {{cite web|url=http://www.ansi.okstate.edu/breeds/cattle/piedmontese/index.htm |
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|publisher=[[Oklahoma State University College of Agricultural Sciences and Natural Resources]] |
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|title=Breeds of Livestock - Piedmontese Cattle|accessdate=2006-12-02}} |
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* {{cite web|url=http://www.piemondo.it/gastronomia/bovina_piemontese.htm |
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|author=Piera Genta (ed.) |
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|publisher=Torino Magazine / Piemondo |
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|title= La Razza Bovina Piemontese |
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|accessdate=2006-12-02 |
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|language=Italian}} |
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<ref name=anaborapi>[http://www.anaborapi.it/index.php?option=com_content&view=article&id=45:razza-bovina-piemontese&catid=5:piemontese-presenta&Itemid=7 La Razza bovina Piemontese] (in Italian). Associazione Nazionale Allevatori Bovini di Razza Piemontese (ANABORAPI). Accessed July 2013.</ref> |
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== External links == |
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* Agraria.org [http://www.agraria.org/razzebovinecarne/piemontese.htm Razze bovine: Piemontese] {{it}} |
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* [http://www.piemontese.org.uk/ British Piemontese Cattle Society] |
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* [http://pauscattle.org/index.html Piedmontese Association of the United States] |
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* [http://www.irishpiemontesesociety.com/ Irish Piemontese Society] |
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* [http://www.prodottitipici.com/prodotto/6273/bovino-piemontese.htm prodottitipici.com :: Bovino piemontese] {{it}} |
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* Regione Piemonte. [http://www.regione.piemonte.it/agri/biodiversita/zootecnia/piemontese.htm Piemontese: Origine e sviluppo della razza] {{it}} |
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<ref name=bigi>Daniele Bigi, Alessio Zanon (2008). ''Atlante delle razze autoctone: Bovini, equini, ovicaprini, suini allevati in Italia'' (in Italian). Milan: Edagricole. {{ISBN|9788850652594}}. p. 54–55.</ref> |
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<ref name=napa>[http://www.piedmontese.org/Beef%20Attributes.html Piedmontese, the Myostatin Breed: Beef Attributes]. The North American Piedmontese Cattle Association (NAPA). Accessed July 2013.</ref> |
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<ref name=smet>Stefaan De Smet (2004). Double-muscled animals. ''Encyclopedia of Meat Sciences''. Eds. W.K. Jensen, C. Devine & M. Dikeman. Oxford: Elsevier. {{doi|10.1016/B0-12-464970-X/00260-9}}. p. 396–402.</ref> |
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<ref name=wheeler>T.L. Wheeler, S.D. Shackelford, E. Casas, L.V. Cundiff and M. Koohmaraie (December 2001). [http://www.animal-science.org/content/79/12/3069.full.pdf The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris]. ''Journal of Animal Science'' '''79''' (12): 3069–74. {{PMID|11811461}}.</ref> |
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{{cattle-stub}} |
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}} |
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[[de:Piemonteser Rind]] |
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[[fr:Piemontese]] |
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[[it:Razza bovina piemontese]] |
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[[lt:Piemontesai]] |
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{{Cattle breeds of Italy}} |
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[[nl:Piemontese]] |
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[[pms:Rassa piemontèisa]] |
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Other names | Piemontese |
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Country of origin | Italy: Piemonte region |
Distribution | world-wide |
Standard | ANABORAPI (Italy) |
Use |
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Traits | |
Weight |
Female:
520–550 kg[1] |
Height |
Female:
131–132 cm[1] |
Coat | white or wheaten with grey shading; black skin and switch |
Horn status | horned |
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The Piedmontese (Italian: Piemonteseorrazza bovina Piemontese) is a breed of domestic cattle that originated in the region of Piedmont, in north-west Italy. The calves are born fawn coloured, and turn grey-white as they mature. Piedmontese cattle carry a unique gene mutation identified as an inactive myostatin allele that causes hypertrophic muscle growth, or double muscling. Purebred Piedmontese cattle are homozygous, meaning they have two identical alleles present for this unique gene. They have garnered attention from breeders of beef cattle in other parts of the world, including North and South America. A small group of select Piedmontese bulls and cows were imported into Canada in the late 1970s, and into the United States in the early 1980s, and were used as the foundation breeding stock to develop a new breed of beef cattle known as North American Piedmontese cattle.
Until the late nineteenth century there were numerous local types of Piedmontese cattle, including the Canavese, the Della Langa, the Demonte, the Ordinario di Pianura and the Scelta di Pianura. They were triple-purpose cattle, raised principally for draught power, but valued also for meat and milk. A herd-book was opened in 1877,[2] selective breeding towards a dual-purpose type began, and the Piedmontese became relatively uniform in character. The postpartum hypertrophic muscle growth characteristic, known as "groppa di cavallo" or "horse rump", first appeared in 1886 in the comuneofGuarene d'Alba. It was not in accordance with the then breed standard, and only later attracted the interest of breeders and scientists.[1]
At the beginning of the twentieth century there were about 680,000 Piedmontese cattle in Italy; by 1985 this had fallen to about 600,000.[1] In 1957 the number registered in the herd-book was 851; by the end of 2011 it had risen to 267,243.[3] In 2008 the total number in Italy was estimated at 300,000, of which 230,000 were registered.[1]
In Italy, the Piedmontese is a dual-purpose breed: the cattle are raised for their milk, which is used in the production of several traditional cheeses of the region, including Castelmagno, Bra, Raschera, and Toma Piemontese;[4][5] and are also raised for meat, as beef from Piedmontese cattle is seen as a premium product.[5]
Piedmontese beef is meat from cattle having one or two copies of the inactive myostatin gene. This attribute provides a higher lean-to-fat ratio, as well as less marbling with less connective tissue than meat from cattle having the "active" version of the gene.[6] The active-myostatin gene acts as a "governor" on muscle growth; myostatin is a protein that instructs muscles to stop growing. In effect, when inactive, as it is with Piedmontese cattle, it no longer prevents muscle development which is what allows for the hypertrophic condition sometimes referred to as "double muscling".[7]
Animal breeds developed as homozygous for myostatin deficiency may have reproduction problems due to their unusually heavy and bulky offspring, and require a more expensive diet and special care, including veterinary supervision. These factors may make it uneconomic to raise them. Piedmontese beef has a place in the specialist market because of its unusual properties, but may be at a disadvantage in the bulk market.[8]
Media related to Piedmontese cattle at Wikimedia Commons
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