Genetic parameters for meat quality traits of Australian lamb meat

S.I. Mortimer; J.H.J. van der Werf; R.H. Jacob; D.L. Hopkins; L. Pannier; K.L. Pearce; G.E. Gardner; R.D. Warner; G.H. Geesink; J.E. Hocking Edwards; E.N. Ponnampalam; A.J. Ball; A.R. Gilmour; D.W. Pethick

doi:10.1016/j.meatsci.2013.09.007

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Genetic parameters for meat quality traits of Australian lamb meat

Journal article

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Genetic parameters for meat quality traits of Australian lamb meat

S.I. Mortimer, J.H.J. van der Werf, R.H. Jacob, D.L. Hopkins, L. Pannier, K.L. Pearce, G.E. Gardner, R.D. Warner, G.H. Geesink, J.E. Hocking Edwards, …

Meat Science, Vol.96(2), pp.1016-1024

2014

DOI: https://doi.org/10.1016/j.meatsci.2013.09.007

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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.

Details

Title: Genetic parameters for meat quality traits of Australian lamb meat
Authors/Creators: S.I. Mortimer (Author/Creator) - Poultry CRC
J.H.J. van der Werf (Author/Creator) - University of New England
R.H. Jacob (Author/Creator) - Department of Agriculture and Food WA, Baron Hay Court South Perth, WA 6151, Australia.
D.L. Hopkins (Author/Creator)
L. Pannier (Author/Creator) - Murdoch University
K.L. Pearce (Author/Creator) - Murdoch University
G.E. Gardner (Author/Creator) - Murdoch University
R.D. Warner (Author/Creator) - Commonwealth Scientific and Industrial Research Organisation
G.H. Geesink (Author/Creator) - University of New England
J.E. Hocking Edwards (Author/Creator)
E.N. Ponnampalam (Author/Creator) - Department of Environment, Land, Water and Planning
A.J. Ball (Author/Creator) - University of New England
A.R. Gilmour (Author/Creator) - University of Wollongong
D.W. Pethick (Author/Creator) - Murdoch University
Publication Details: Meat Science, Vol.96(2), pp.1016-1024
Publisher: Elsevier BV
Identifiers: 991005542669207891
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