Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

G.E. Gardner; A. Williams; A.J. Ball; R.H. Jacob; G. Refshauge; J. Hocking Edwards; R. Behrendt; D.W. Pethick

doi:10.1016/j.meatsci.2014.07.031

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Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

Journal article

Open access

Peer reviewed

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

G.E. Gardner, A. Williams, A.J. Ball, R.H. Jacob, G. Refshauge, J. Hocking Edwards, R. Behrendt and D.W. Pethick

Meat Science, Vol.99, pp.89-98

2015

DOI: https://doi.org/10.1016/j.meatsci.2014.07.031

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Abstract

Pre-slaughter live weight, dressing percentage, and hot standard carcase weight (HCWT) from the 2007, 2008, 2009 and 2010 birth-years of the Information Nucleus Flock Lambs (n. =. 7325) were analysed using linear mixed effects models. Increasing the sire breeding value for post-weaning weight (PWWT), and c-site eye muscle depth (PEMD), and reducing the sire breeding value for fat depth (PFAT) all had positive impacts on HCWT. The magnitude of the PWWT effect was greater in pure bred Merinos compared to Maternal and Terminal sired progeny. The improved HCWT resulting from increased PEMD was entirely due to its impact on improving dressing percentage, given that it had no impact on pre-slaughter live weight. There were marked differences between sire types and dam breeds, with pure-bred Merinos having lower pre-slaughter weight, reduced dressing percentage, and lower HCWT than progeny from Terminal and Maternal sired lambs or progeny from Maternal (1st cross) dams.

Details

Title: Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth
Authors/Creators: G.E. Gardner (Author/Creator) - Murdoch University
A. Williams (Author/Creator) - Cooperative Research Centre
A.J. Ball (Author/Creator) - University of New England
R.H. Jacob (Author/Creator) - Agriculture and Food
G. Refshauge (Author/Creator) - New South Wales Department of Primary Industries
J. Hocking Edwards (Author/Creator)
R. Behrendt (Author/Creator) - Department of Environment, Land, Water and Planning
D.W. Pethick (Author/Creator) - Cooperative Research Centre
Publication Details: Meat Science, Vol.99, pp.89-98
Publisher: Elsevier BV
Identifiers: 991005540859207891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences