The North American Piedmontese Cattle Association (NAPA) PO Box 1915 Billings, Montana 59103 Email NAPA@yourlink.ca Piedmontese NEWS Earth Fare Video Featuring Montana Ranch Brand all natural program '09 Redding Record, California article on the successes of Silva Piedmontese at the NAPA National Show in Denver, CO. - Jan. 2008 "Gone Flabby" - published in BEEF magazine, by Wes Ishmael, on Dr. Duane Wulf's analysis of Beef Quality Audits, discussing the importance of Yield Grade and muscling in the beef industry. Genetics of Color Variation (PDF) by T.A. Olson, Animal Science Dept. Univ. of Florida The Inheritance of Horns and Scurs By C.K. Allen Do you want to know what the Italian AI Sires weighed at birth, their yearling weights, and height, etc ? A great deal of valuable information is posted on the ANABORAPI website. Bulls are ranked by Calving Ease, Growth and Breeding value indexes. By clicking HERE you will open the page with the weights & measures of all the AI Sires...(note metric conversions below) To convert kg (kilograms) to pounds, multiply by 2.205 [example 41 kgs X 2.205 = 90.4 pounds] To convert cm (centimeters) to inches, multiply by 0.3937 [example 129 cm X 0.3937 = 50.79 inches] Reported from ANABORAPI, Italy ~ as of January 2003, all fullblood Piedmontese A.I. sires used in Italy in the past 30 years have been tested for Myostatin. All have been confirmed to carry 2 copies of the gene ! Remember to visit the Italian Association website to see the on-line AI Sire Catologe - just click on this link. In 1994, the most recent Italian study on the milk production traits of the breed in that country are explained in this report from ANABORAPI: The Piemontese used to be a double purpose, beef and milk, breed in the past. In more recent times the number of Piemontese cows milked declined, due to specialization for beef production and to the higher work requirements for milking. The number of Piemontese cows still milked is around 20-25 %. Since 1976 Piemontese cattle have been considered as beef specialized animals, therefore cows are not systematically controlled for milk production anymore. Last information available about milk production are from a research conducted by the University of Torino in 1994 involving a sample of 15 herds milking 252 cows. Average milk production, referred to a 250 days lactation, was 1364 kg in the first lactation, around 1600 kg in second and later lactations. Average butterfat and protein contents were respectively 3.64 % and 3.45 %. The variants of protein more favourable for cheese making as type B of b-lactoglobulin and type B of k-casein were present in the milk with higher frequency compared to less favourable variants, indicating the good quality of milk from Piemontese cows for cheese. As we do not have individual information for milk production of cows, we cannot provide any advise about sire bloodlines more suitable for milking purposes. info@anaborapi.it www.anaborapi.it To read more about the production capabilities of Piedmontese, go to our History of the Breed page....   The above picture shows a young Piedmontese bull in Chile, South America, going to his Angus cows.

Articles Of Interest Just click on any underlined link to open that article. You may want to hit your REFRESH button to make sure you are seeing the most recent additions... Piedmontese Celebrity Chefs Dinner, BLT Prime, New York - June 9, 2010 Can Piedmontese Beef Help Lower Your Cholesterol !?... One Man's Story Muscling In On Markets - article Sept/09 BEEF Magazine featuring LakeView Piedmontese of South Dakota 86:83:0 Carcass Performance - Piedmontese Raise The Bar Beef Industry Target 70:70 - Piedmontese Yield & Quality Grades Together President Obama visits Yellowstone Park & dines on Piedmontese Beef Piedmontese Beef At Food & Wine Classic - Aspen, Colorado, 2009 Piedmontese Beef Wins BIG in New Zealand Myostatin & Genetics In Piedmontese: Two Ways To Profit - article as a PDF file Feature article, with front cover - April 2008 Tri-State Livestock News "The Cattle Journal". (click the image to enlarge) Piedmontese Crosses Average Yield Grade 1 [slaughter data] Collagen in Piedmontese (beef & leather) by Vicki Johnson Dr. Koohmaraie has commented to NAPA that the Piedmontese non-functional myostatin provides a much more dramatic positive effect on beef tenderness than any other genetic feature he is aware of at this time... (read more here) Effects of 0 -1 -and 2 alleles of Piedmontese Myostatin on Tenderness... Quote: "Piedmontese inheritance on meat tenderness were all due to myostatin genotype. Piedmontese mh/mh (2 alleles for myostatin) bulls could be used as terminal sires to produce mh/+ progeny with improved carcass value due to improved tenderness in the four muscles studied." Fatty Acids in Piedmontese Beef... (quote from full USDA report: "For consumers concerned about the healthfulness of the lipids (fats) they consume, the Piedmontese 2-copy genotype produced the leanest product with lipids that were composed of the most beneficial fatty acid profile of the genotypes compared." [Rule, Rule, Short, Grings, McNeil] The complete Myostatin Brochure HERE (PDF file) The effects of the Myostatin gene on carcass performance: [Opens in PDF] USDA research comparison between 0-copy Piedmontese heritage cattle, 1-copy and 2-copy Piedmontese cattle. "To our knowledge, no other study has addressed the question of what proportion of the effects on meat tenderness of the Piedmontese breed was due to myostatin genotype and what proportion was due to other genes that had diverged in frequency due to selection, drift, or mutation over time in this breed. Our data indicate that myostatin genotype accounts for all of the effects on tenderness of Piedmontese." Myostatin Gene in General: Scientific American: Gene Doping [ GENETIC ENGINEERING ] Gene therapy for restoring muscle lost to age or disease is poised to enter the clinic, but elite athletes are eyeing it to enhance performance Can it be long before gene doping changes the nature of sport? Quote: "Nature has already provided examples of the effects of myostatin blockade in the Belgian Blue and Piedmontese cattle breeds, both of which have an inherited genetic mutation that produces a truncated, ineffective version of myostatin. These cattle are often called double-muscled, and their exaggerated musculature is all the more impressive because an absence of myostatin also interferes with fat deposition, giving the animals a lean, sculpted appearance. Myostatin Gene makes German toddler into "super-boy" - June 2004 news report from Associated Press - read the report on the MSNBC page by clicking here....and use your BACK button to return to this page General Articles of Interest 2009: Grass Fed Beef Resource - the Ohio Small Farm Institute presents the Grassfed Notebook online. July 2, 2008 - The Country Today, Wisconsin: Piedmontese article covering the work of breeders Keith Schnese and Tom Shear. (PDF file) REPORT: June 6 - 8, 2008 Field Days at Lake Andes, SD .March 3, 2008 - Billings Gazette Front Page: Rancher finds market for "free" beef [Montana Ranch Brand] Emtman Brothers of WA receive the 2007 Vim Wright Stewardship Award. AgWeek - Sept.18, 2006 Montana Natural Beef Program Livestock Photography Tips - Taking pictures in the pasture... Getting Your Cattle Weights Without A Scale Whole Genome Cattle Project - MMI Click HERE to open a PDF file with several pages of information on the new Tru-Tenderness and Tru-Marbling Tests available through MMI in 2007. Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat by M. Koohmaraie The Aurochs - Bos Primigenius Yield & Quality Grades Pay Premiums to Piedmontese viewed as a webpage. Managing Calving viewed as a webpage. Research confirms that the Piedmontese beef contains high amounts of the Essential Fatty Acid 18:2 - CLA. Read more about the benefits of CLA here...."A fat that reduces cancer, heart disease and body fat.." Beef Cattle Research Up-date - Spring, 2004 - Dr. H. Ritchie Calpain - Calpistatin in Piedmontese Marbling in Double Muscled Steers - 2003 article courtesy of "AlbertaBeef." Tattoo Instructions - Very Informative (viewed as a webpage) "Nowadays Piemonte beef is recognised as among the best in the world..." click HERE to visit the website Delicious Italy - to learn about traditional Piemonte Cuisine. In El Raigon, finally a steakhouse that can be highly recommended. July11, 2004 - Quote: "Steaks emerge from the charcoal and almond-wood grill about as perfect as I've found: ... All the steaks are from the Piedmontese breed." Can You Have Your Beef & Eat it, Too ? July 2004 USDA-ARS ResearchReport-http://www.ars.usda.gov/is/AR/archive/jul04/beef0704.htm

The Links below will open Evaluation Summaries from the USDA Research at MARC (Germ Plasm Evaluations). To read the Introduction, click HERE....This report is a "Breeds of Livestock Comparison" of some 27 different breeds/categories, including Piedmontese. The results here are all from 'half-blood' Piedmontese 1-copy for myostatin; which post the highest dressing percent, the largest rib-eye area, and highest retail product percent.

Table 1 - Mating Plan

Table 2 - Biological Types (4 criteria)

Table 3 - Birth weight, calving to weaning performance

Table 4 - Post weaning daily gain, carcass dressing percent...

Table 5 - Carcass weight, Rib-eye measure...

Table 6 - Retail Products percent & weight, trim percent...

 

 

 PIEDMONTESE BEEF IS THE STAR AT CELEBRITY CHEFS DINNER IN LA

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