Good news for consumers who savour tender, juicy lamb has been revealed in the latest research results from Industry & Investment (I&I) NSW - sheep genetics can help produce more lamb which better satisfies market demand.
The Cooperative Research Centre for Sheep Industry Innovation (Sheep CRC) Information Nucleus (IN) project aims to develop genetic tools which producers can use in their breeding programs to increase production and profitability.
I&I NSW research scientist, Sue Mortimer, said meat samples from the Sheep CRC IN flock’s 2007 and 2008 drops indicated that some desirable meat traits were genetically inherited.
“The key objectives are to improve the lean meat yield, meat quality traits, consumer acceptability, eating quality and nutritional value of lamb
“Initial analysis of lean meat yield and tenderness indicates that these meat traits could be used in sheep genetic improvement programs.
“We aim to refine the genetic parameters based on further analysis of IN flock drops to establish Australian Sheep Breeding Values (ABSVs) which can be used to boost production and target meat quality traits,” Dr Mortimer said.
Annually up to 2000 animals are sampled across Australia including IN flock drops from the Cowra Agricultural Research and Advisory Station and Trangie Agricultural Research Centre (TARC), with collection and analysis continuing for lambs born up to 2011.
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