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Genetic and production factors that influence the content of intramuscular fat in the meat of prime lambs
Conference paper   Peer reviewed

Genetic and production factors that influence the content of intramuscular fat in the meat of prime lambs

D.W. Pethick, L. Pannier, G.E. Gardner, G.H. Geesink, A.J. Ball, D.L. Hopkins, R.H. Jacob, S.I. Mortimer and K.L. Pearce
EAAP Scientific Series, Vol.127(1), pp.673-674
Wageningen Academic Publishers
3rd EAAP International Symposium on Energy and Protein Metabolism and Nutrition (Parma, Italy, 06/09/2010–10/09/2010)
2010
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Abstract

The content of intramuscular fat (IMF) in lambs belonging to different production systems in Australia (Western Australia, New South Wales, South Australia and Victoria) and the effects of genetic and non-genetic factors on IMF content in lamb meat were determined. It was shown that site, sex, sire type and kill group within site and hot carcass weight had significant effects. Lambs at Katanning in Western Australia had a higher IMF percentage compared to those from other sites. Female lambs has 0.20% higher IMF compared to males and Merino sired lambs had 0.42% higher IMF compared to terminal and maternal sired lambs. There were marked differences between kill groups within each site. Hot carcass weight had a positive relationship with IMF, with levels increasing by 1% across the 20 kg range in carcass weight. In conclusion, both genetic and non-genetic factors significantly affect IMF content in lamb meat.

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