Genetic parameters for meat quality traits of Australian lamb meat |
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| Affiliation: | 1. The Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2351, Australia;2. NSW Department of Primary Industries, Agricultural Research Centre, Trangie, NSW 2823, Australia;3. School of Rural and Environmental Science, University of New England, Armidale, NSW 2351, Australia;4. Department of Agriculture and Food WA, Baron Hay Court, South Perth, WA 6151, Australia;5. NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia;6. Murdoch University, 90 South Street, Murdoch, WA 6150, Australia;7. CSIRO Animal, Food and Health Science, Private Bag 16, Werribee, VIC 3030, Australia;8. South Australian Research and Development Institute, Naracoorte, SA 5271, Australia;9. Department of Primary Industries Victoria, 600 Sneydes Road, Werribee, VIC 3010, Australia;10. Meat and Livestock Australia, CJ Hawkins Building, University of New England, Armidale, NSW 2351, Australia;11. Centre for Statistical and Survey Methodology, University of Wollongong, Wollongong, NSW 2522, Australia |
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| Abstract: | Genetic parameters were estimated for a range of meat quality traits recorded on Australian lamb meat. Data were collected from Merino and crossbred progeny of Merino, terminal and maternal meat breed sires of the Information Nucleus programme. Lambs born between 2007 and 2010 (n = 8968) were slaughtered, these being the progeny of 372 sires and 5309 dams. Meat quality traits were found generally to be of moderate heritability (estimates between 0.15 and 0.30 for measures of meat tenderness, meat colour, polyunsaturated fat content, mineral content and muscle oxidative capacity), with notable exceptions of intramuscular fat (0.48), ultimate pH (0.08) and fresh meat colour a* (0.08) and b* (0.10) values. Genetic correlations between hot carcass weight and the meat quality traits were low. The genetic correlation between intramuscular fat and shear force was high (− 0.62). Several measures of meat quality (fresh meat redness, retail meat redness, retail oxy/met value and iron content) appear to have potential for inclusion in meat sheep breeding objectives. |
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