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Belgian Blue
Belgian Blue is a breed of beef cattle from Belgium. These cattle are referred to in French as ''フランス語:Race de la Moyenne et Haute Belgique'', or, more commonly, ''フランス語:Blanc Bleu Belge''. Alternative names for this breed include Belgian Blue-White; Belgian White and Blue Pied; Belgian White Blue; Blue; and Blue Belgian.〔(Oklahoma State University breed profile )〕 The Belgian Blue's extremely lean, hyper-sculpted, ultra-muscular physique is termed, "double-muscling". The double-muscling phenotype is a heritable condition resulting in an increased number of muscle fibers (hyperplasia), instead of the (normal) enlargement of ''individual'' muscle fibers (hypertrophy).
This particular trait is shared with another breed of cattle known as Piedmontese. Both of these breeds have an increased ability to convert feed into lean muscle, which causes these particular breeds' meat to have a reduced fat content and increased tenderness. The Belgian Blue is named after their typically blue-grey mottled hair colour, however its colour can vary from white to black.
== History ==
The condition was first documented in 1808 by a livestock observationist named George Culley.〔 The breed originated in central and upper Belgium in the nineteenth century, from crossing local breeds with a Shorthorn breed of cattle from the United Kingdom.〔 It is also possible that Charolais cattle were cross bred as well.〔 Belgian Blue cattle were first used as a dairy and beef breed. The modern beef breed was developed in the 1950s by Professor Hanset, working at an artificial insemination centre in Liege province. The breed's characteristic gene mutation was maintained through linebreeding to the point where the condition was a fixed property in the Belgian Blue breed. 〔 In 1978 the Belgian Blue cattle were introduced to the United States through a man by the name of Nick Tutt, a farmer from central Canada who immigrated to west Texas showing surrounding Universities of this cattle.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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