PIEDMONTESE EMBRYOBOV BREED
The Piedmontese bovine breed is an autochthonous bovine breed of Piedmont, but with very ancient origins. From archaeological finds, rock inscriptions and fossil remains it is assumed that the current Piedmontese breed bovine derives from a cross between the Aurochs type bovine breed already present in the Pleistocene in the north-western areas of present-day Piedmont and a breed of Zebu' originating from the Indian continent (western Pakistan) which migrated to Europe 25,000/30,000 years ago. The breed has good adaptability to breeding in different altitude areas from the plains to pastures high altitude. From this also derives a high longevity. Due to its robustness and strength, in the past this breed was also used for work and for the production of milk. Compared to other meat breeds, the milk production is however greater and often a once the needs of the calf have been covered, the breeder uses the milk for the production of typical cheeses of the region such as toma, castelmagno, raschera. since the sixties to identify the specimens most suitable for this purpose. A type of bovine was therefore selected (part of the Piedmontese breed) the so-called "fassona" or double rump" New paragraph
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CHARACTERISTICS
This peculiar characteristic of the Piedmontese breed called muscular hypertophy or double rump or Fassone was discovered due to a natural mutation of the gene that codes for myostatin, a protein that limits muscle growth. The diffusion of this mutation was then selected by the breeders and by the selection center of the Piedmontese breed "ANABORAPI" bulls since the mid-twentieth century up to a point where almost all the animals in the herd book possess this characteristic and a very high percentage of the breed as a whole. THE quality of the meat is therefore linked to this particular morphological characteristic expressed by muscular hypertrophy at the level of the thighs and buttocks, but almost all over the body and by a complex of anatomical peculiarities (thin skin adhering to the muscles, small head, long trunk, short tail and thin, slender but robust stighi) such as to configure the Piedmontese breed of cattle among the best breeds in the world for the production of meat. Furthermore, the almost total absence of subcutaneous fat makes the meat of this breed tender and lean and particularly renowned. The characteristics of meat, the yield at slaughter, the adaptation to the most marginal lands, the longevity, the robustness have meant that this breed has gradually been bred also in other Italian regions and in Italy in 2017 it was the third most bred bovine breed
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GROWTH OF THE BREED
At the end of the eighties of the twentieth century in Canada, starting from cattle from Piedmont, a local bovine breed was obtained today known as North American Piedmontese which later spread also in the United States of America. At the end of the nineties it was started a project for the qualitative and quantitative improvement of beef production in China as the aptitude of the Piedmontese breed is now widely recognized for the purpose of improving the final product both in the first generation crossbreed and in the three-way crossbreed (see ART Bosticco) as well as in China, the breed is appreciated above all for its role as a crossbreed. From statistical analyzes on the sales of Piedmontese breed semen, it is evident that many countries (Morocco, Venezuela, Equador, USA) appreciate this breed and the possibilities of spreading the breed through the export of the breed. and embryos are in any case ways to be followed by both institutions and private individuals.
