Understanding the impact of sire lean meat yield breeding value on carcass composition, meat quality, nutrient and mineral content of Australian lamb
Matthew I Knight, Kym L Butler, Nick P Linden, Viv F Burnett, Alex J Ball, Matthew B McDonagh, Ralph Behrendt
Meat Science | ELSEVIER SCI LTD | Published : 2020
Advances in genomics and technology measuring body composition are now allowing sheep producers to select directly for increased lean meat yield (LMY) using Australian Sheep Breeding Values (ASBV). This experiment evaluated the impact of sire LMY ASBV on carcass composition, meat quality, nutrient and mineral content for lambs reared at pasture and finished in a feedlot. A 1% unit increase in sire LMY ASBV resulted in progeny that were leaner (0.8%) and had less fat (1.0%) on carcass. There was also a 0.2% reduction in the intramuscular fat content, a 3.2 N increase in meat toughness determined by shear force at day 5 ageing, a reduction in the redness of the fresh meat and a lower iron cont..View full abstract
Awarded by Victorian Department of Jobs, Precincts and Regions and Meat and Livestock Australia
The Victorian Department of Jobs, Precincts and Regions and Meat and Livestock Australia (B.LSM.0045) funded this project.