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Genetic parameters for eating quality traits of Australian lamb

Mortimer, S.I., Swan, A.A., Pannier, L., Ball, A.J., Jacob, R.H., van der Werfand, J.H.J. and Pethick, D.W.ORCID: 0000-0002-3255-7677 (2015) Genetic parameters for eating quality traits of Australian lamb. In: 21st Conference of the Association for the Advancement of Animal Breeding and Genetics, 28 - 30 September 2015, Lorne, Victoria

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Genetic parameters were estimated for 5 sensory (overall liking, tenderness, juiciness, flavour and liking of odour) and 2 objective eating quality (EQ) traits (intramuscular fat, IMF, and shear force, SF), measured on loin and topside meat cuts (except IMF) produced by progeny from the Information Nucleus of the CRC for Sheep Industry Innovation. Heritabilities for sensory traits were low to moderate for loin and moderate to high for topside cuts. Loin IMF was highly heritable while SF was moderately heritable in both cuts. Genetic correlations among the sensory EQ traits were all positive and high (0.72-1.00). Genetic correlations between loin IMF and sensory traits were moderately positive and lowly positive for loin and topside respectively. SF had stronger, negative correlations with sensory EQ traits in the topside than in the loin. Overall liking may be improved more so through selection on IMF in the loin and SF in the topside.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Life Sciences
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