Cow limousine breed

Characteristics of cows Limousine breed, photos, description

Characteristics of cows limousine breed, photos, description

Breed cows limousine findings in the central French region of Limousin in the province. The area with a cold climate and a highly developed animal husbandry. Creating breed cows limousine began in the mid 18th century. In the early 19th century in the aforementioned province decided to improve the quality of the meat, the cows among the rocks on its territory and to turn them into meat, dairy workers breed. And start working in this direction. Over time, we began to work actively to improve the quality of their meat. The best representatives of this type of steel export exhibitions. In the middle of the 19th century have focused on meat characteristics and growth of the cows. In livestock breeding bulls are highly evaluated in quality, calves received from him, and from the beginning of the 20th century continued to improve the meat began to create related groups.

Since the second half of the 20th century began fattening Limousine breed, they were fed in their stalls, with the further killing of starting from 8 – 10, 10 – 12 months and weighs 500 kg, and to have quality young meat, then another 3 – 4 months weighing 140 – 170 kg.

The color red on the back, on the belly light. The head is small with a wide frontal part. Trunk volume, udder round, muscles well developed. Cows undemanding to care for, hardy, prolific, have a good meat, good attitude to the changing climate. Number of milk production at the rock of 1500 – 1800 kg live weight of calves at 6 – 8 months reaches 240 – 300 kg. Already have an annual individual excellent marbled meat.

At a cost of breed content individuals it is considered useful among livestock. In our country the Limousin breed cows appeared in 1961, and the Republic of Belarus in Brest region on the farm “Priozersky” already had a breeding herd. In the view of France has the second highest number in the country, competing with such a popular breed as “Charolais” at the speed of worldwide distribution. And one and the other crosses with milk to create a new meat breeds.

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