Genetic and production factors that influence the content of iron and zinc in the meat of prime lambs
Pannier, L., Gardner, G.E., Ball, A.J., Hopkins, D.L., Jacob, R.H., Mortimer, S.I., Pearce, K.L. and Pethick, D.W. (2010) Genetic and production factors that influence the content of iron and zinc in the meat of prime lambs. In: 3rd EAAP International Symposium on Energy and Protein Metabolism and Nutrition, 6 - 10 September, Parma, Italy pp. 671-672.
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The objective of this study was to estimate the levels of iron and zinc in lambs from Merino and crossbred ewes from different genotypes and production systems in Australia (Western Australia, New South Wales, South Australia and Victoria) and to determine the genetic and non-genetic factors that affect iron and zinc concentrations. It was shown that site, sex and kill group within site significantly affected iron content. Lambs in Cowra and those in Kirby (both in New South Wales) had the lowest and highest levels, respectively. Females had 4% higher iron concentration than males and those slaughtered at a later age had higher iron levels. For zinc, site, sire and kill group within site had significant effects. At sites except for Cowra had higher zinc levels. Maternal sired lambs had 5% more iron than Merino and terminal sired lambs, and lambs of groups slaughtered at a later age generally had a higher zinc concentration. In conclusion, both genetic and non-genetic factors have a significant effect on the iron and zinc contents of lamb meat.
|Publication Type:||Conference Paper|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
|Publisher:||Wageningen Academic Publishers|
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