Traits of the breed Double muscle factor

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1 The Piemontese cattle breed is a beef breed of medium size that converts forage very well into beef and has a high dressing out percentage. The quantity of commercial cuts is higher than that of bigger-sized breeds. It has very fine bones, a fine and elastic skin, a low quantity of external fat and lean and tender, but tasty meat. The bulls have a grey or pale fawn coat, with black hairs on the head (especially around the eye sockets), on the neck, the shoulders, the distal regions of the limbs and sometimes on the lateral faces of the body and the hind limbs. The cows have a white or pale fawn coat with shades of grey or pale fawn. At birth the coat of the calves is of a deep pale fawn colour. The tongue, the palate and the external mucosae are black. The cows are of a medium size ( kg), at birth the calves weigh on average from 40 to 45 kg. The male fattening calves are ready for slaughtering at a weight of kg when they are about month old, the females at about kg when they are about months old. 1 / 5

2 Despite their size, the weight gain of Piemontese cattle is high, reaching 1.4 kg a day in the calves between weaning and slaughtering, when feeding and environmental conditions are optimal. The indices of the food conversion are extremely high and confer to the Piemontese a feeding efficiency which is definitely superior to all the other beef breeds. The dressing out percentage is very high, on average 67-68% in the fattening calves, with peaks of 72%, thanks to the extremely fine bones and the low quantity of external fat. The conformation of the carcasses is excellent: they are always classified S and E of the S-EUROP classification. The milk production of the Piemontese is sufficient to suckle the calf; this as a consequence of the double-purpose selection applied on the breed in the past. Some of the Piemontese breeders use the milk for cheese production. The cheeses "Castelmagno", "Bra", "Raschera" and many of the "Tome" coming from the valleys of the region Piemonte are produced with Piemontese milk. Double muscle factor The particular characteristic of the Piemontese cattle breed is the muscular hypertrophy, better known as the 'double muscle factor'. The double muscle factor appeared at the beginning of last century and spread progressively over the breed up to a point in which nearly all the Herd-book animals possess this characteristic and a very high percentage of the breed as a whole. From a genetic point of view, the double muscle factor has always been considered a natural mutation which can occur in living organs, even if the probability is very low. The spreading of the 'double muscle' over the breed was originally possible thanks to the selection carried out by the breeders and later this has been carried on by ANABORAPI. In recent times the techniques of the molecular genetics have made it possible to verify which is the gene in question and which type of mutation has taken place. It was discovered that the mutation interests the gene of the myostatin located on chromosome 2 and that the mutation which has taken place in the Piemontese breed is different from the ones of other breeds. 2 / 5

3 dressing decrease to Breeding can herding kg. frequently grass pulses. The mountain environmental breeders where the The be mutation calves Piemontese or meat. they bred breeding system. dry out transfer of pastures. are remain the feed percentage, causes conditions. usually easily open quantity is cow (or of their until a The silage), long-living a can housing herds weaned considerable Piemontese the a breed of thanks be On confined inter-muscular autumn supplemented to bred the system. has at the breed to planes favourably mountains rearing on cows age excellent that increase The heights stall of fat is adapts system feeding with 4-6 traditionally and not housing of during of of food months feed-stuff the only over of the very as is connective conversion the very in muscular is 2000 well when normal done plane summer that simple open to meters. masses many in they consists fibres. tissue, but and stall herding months weigh hill a different adapts housing certain consists Furthermore and giving pastures mainly between for consequently a to amount climates alpine major and semi-open of mainly but cereals less most 160 it tenderness pasturing, also of causes and diverse forage, on of and that the 200 a housing straw The both knowledge findings, back. domestication mountains the traditional Piemontese origin as These Pleistocene the a rock fibre boxes and level that findings inscriptions started stall the source, of cattle - the meat housing Piemontese and deep indicate - other breed populated often therefore flavour and litter. systems vast is produced fossil the Their seems and its lake before the biggest ancestor remnants dressing feeding and whole on fattening have marshy other Italian Piedmontese a is out farm cattle a based regions very percentage, calves antique beef zones itself. breed antique are represented of history feed-stuff area, of the gradually with the though origin. Euro-Asiatic where of Aurochs high the made From a it being on quality kind is breed not one of type, archaeological of continent replaced cereals common has characteristics, side natural which been the and by barrier. already traced open hay or 3 / 5

4 In another pre-existent Piemontese. This into journey Gradually cattle various breed. period in ethnic the was sectors one, between Aurochs Piedmontese group the forming Zebu, of penetrated the and a which medium European the new 'trap': Zebu breed originated massively the and continent population Alps that superior blocked showed into West-Pakistan. the Palaeolithic, mixed still the Piemontese unknown. and way clear formed and about characteristics The The territory staying reason over 25 migratory time became and for of this the mixed wave 000 the Piemontese inevitable. rapid present years with finished migration the ago, its 4 / 5

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