Genetic parameters for meat quality traits of Australian lamb meat
SI Mortimer, JHJ van der Werf, RH Jacob, DL Hopkins, L Pannier, KL Pearce, GE Gardner, RD Warner, GH Geesink, JE Hocking Edwards, EN Ponnampalam, AJ Ball, AR Gilmour, DW Pethick
Meat Science | Published : 2014
The CRC for Sheep Industry Innovation is supported by the Australian Government's Cooperative Research Centres Programme, Australian Wool Innovation Ltd. and Meat & Livestock Australia. The authors gratefully acknowledge the contributions of the many research staff involved with the Information Nucleus programme, as well as the generous support provided to the programme by Australian sheep breeders. This programme has been a very large collaborative effort involving teams of scientists and technical officers from 7 different research agencies working at 9 Information Nucleus flock sites, 7 abattoirs, and 7 laboratories across Australia. Individual people are not listed simply because of the number involved, but their contributions are duly acknowledged. Flock management and data collection have been an essential part of this study that would not have occurred without the dedication and efforts of these people.