Sire carcass breeding values affect body composition in lambs — 2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography

F. Anderson; A. Williams; L. Pannier; D.W. Pethick; G.E. Gardner

doi:10.1016/j.meatsci.2016.02.013

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Sire carcass breeding values affect body composition in lambs — 2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography

Journal article

Peer reviewed

Sire carcass breeding values affect body composition in lambs — 2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography

F. Anderson, A. Williams, L. Pannier, D.W. Pethick and G.E. Gardner

Meat Science, Vol.116, pp.243-252

2016

DOI: https://doi.org/10.1016/j.meatsci.2016.02.013

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Abstract

This study assessed the effect of paternal Australian Sheep Breeding Values for post weaning c-site eye muscle depth (PEMD) and fat depth (PFAT), and post weaning weight (PWWT) on the composition of lamb carcasses. Composition was measured using computed tomography scans of 1665 lambs which were progeny of 85 Maternal, 115 Merino and 155 Terminal sires. Reducing sire PFAT decreased carcass fat weight by 4.8% and increased carcass bone by 1.3% per unit of PFAT (range 5.1 mm). Increasing sire PEMD reduced carcass fat weight by 3.8% in Maternal and 2% in Terminal sired lambs per unit of PEMD (range 4.3 and 7.8 mm), with no impact on bone. Increasing sire PWWT reduced carcass fat weight, but only at some experimental locations. Differences in composition varied between sire types with Maternal sired lambs having the most fat and Merino sired lambs the greatest bone weight. Genetic effects on fatness were greater than the environmental or production factor effects, with the converse true of bone.

Details

Title: Sire carcass breeding values affect body composition in lambs — 2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography
Authors/Creators: F. Anderson (Author/Creator)
A. Williams (Author/Creator)
L. Pannier (Author/Creator)
D.W. Pethick (Author/Creator)
G.E. Gardner (Author/Creator)
Publication Details: Meat Science, Vol.116, pp.243-252
Publisher: Elsevier BV
Identifiers: 991005542879507891
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