Genetics the secret to better chops
GOOD news for consumers who savour tender, juicy lamb has been revealed in the latest research results from Industry & Investment NSW – sheep genetics can help produce more lamb which better satisfies market demand.
The Co-operative Research Centre for Sheep Industry Innovation Information Nucleus project aims to develop genetic tools which producers can use in their breeding programs to increase production and profitability.
I&I NSW research scientist, Dr Sue Mortimer, said meat samples from the Sheep CRC IN flock’s 2007 and 2008 drops indicated 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,” Dr Mortimer said.
“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.”
Producers can contact Dr Mortimer at TARC (02) 6880 8008 to find our more about the Sheep CRC IN project.