Genetic Parameters for Eating Quality Traits of Australian Lamb

S I Mortimer; Andrew Swan; L Pannier; Alexander Ball; R H Jacob; Julius H Van Der Werf; David W Pethick

Genetic Parameters for Eating Quality Traits of Australian Lamb

S I Mortimer, Andrew Swan, L Pannier, Alexander Ball, R H Jacob, Julius H Van Der Werf, David W Pethick

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

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.

Original language	English
Title of host publication	Proceedings of the Association for the Advancement of Animal Breeding and Genetics
Editors	Kim Bunter, Tim Byrne, Hans Daetwyler, Susanne Hermesch, Kathryn Kemper, James Kijas, David Nation, Wayne Pitchford, Suzanne Rowe, Matt Shaffer, Alison van Eenennaam
Place of Publication	Armidale, Australia
Publisher	Association for the Advancement of Animal Breeding and Genetics (AAABG)
Pages	209-212
Volume	21
ISBN (Print)	9780646945545
Publication status	Published - 2015
Event	AAABG 2015: 21st Conference of the Association for the Advancement of Animal Breeding and Genetics - Lorne, Australia Duration: 28 Sept 2015 → 30 Sept 2015

Conference

Conference	AAABG 2015: 21st Conference of the Association for the Advancement of Animal Breeding and Genetics
City	Lorne, Australia
Period	28/09/15 → 30/09/15

Keywords

Animal Breeding

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Mortimer, S. I., Swan, A., Pannier, L., Ball, A., Jacob, R. H., Van Der Werf, J. H., & Pethick, D. W. (2015). Genetic Parameters for Eating Quality Traits of Australian Lamb. In K. Bunter, T. Byrne, H. Daetwyler, S. Hermesch, K. Kemper, J. Kijas, D. Nation, W. Pitchford, S. Rowe, M. Shaffer, & A. van Eenennaam (Eds.), Proceedings of the Association for the Advancement of Animal Breeding and Genetics (Vol. 21, pp. 209-212). Association for the Advancement of Animal Breeding and Genetics (AAABG). http://www.aaabg.org/aaabghome/AAABG21papers/Mortimer21209.pdf

Mortimer, S I ; Swan, Andrew ; Pannier, L et al. / Genetic Parameters for Eating Quality Traits of Australian Lamb. Proceedings of the Association for the Advancement of Animal Breeding and Genetics. editor / Kim Bunter ; Tim Byrne ; Hans Daetwyler ; Susanne Hermesch ; Kathryn Kemper ; James Kijas ; David Nation ; Wayne Pitchford ; Suzanne Rowe ; Matt Shaffer ; Alison van Eenennaam. Vol. 21 Armidale, Australia : Association for the Advancement of Animal Breeding and Genetics (AAABG), 2015. pp. 209-212

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title = "Genetic Parameters for Eating Quality Traits of Australian Lamb",

abstract = "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.",

keywords = "Animal Breeding",

author = "Mortimer, \{S I\} and Andrew Swan and L Pannier and Alexander Ball and Jacob, \{R H\} and \{Van Der Werf\}, \{Julius H\} and Pethick, \{David W\}",

year = "2015",

language = "English",

isbn = "9780646945545",

volume = "21",

pages = "209--212",

editor = "Kim Bunter and Tim Byrne and Hans Daetwyler and Susanne Hermesch and Kathryn Kemper and James Kijas and David Nation and Wayne Pitchford and Suzanne Rowe and Matt Shaffer and \{van Eenennaam\}, Alison",

booktitle = "Proceedings of the Association for the Advancement of Animal Breeding and Genetics",

publisher = "Association for the Advancement of Animal Breeding and Genetics (AAABG)",

note = "AAABG 2015: 21st Conference of the Association for the Advancement of Animal Breeding and Genetics ; Conference date: 28-09-2015 Through 30-09-2015",

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Mortimer, SI, Swan, A, Pannier, L, Ball, A, Jacob, RH, Van Der Werf, JH & Pethick, DW 2015, Genetic Parameters for Eating Quality Traits of Australian Lamb. in K Bunter, T Byrne, H Daetwyler, S Hermesch, K Kemper, J Kijas, D Nation, W Pitchford, S Rowe, M Shaffer & A van Eenennaam (eds), Proceedings of the Association for the Advancement of Animal Breeding and Genetics. vol. 21, Association for the Advancement of Animal Breeding and Genetics (AAABG), Armidale, Australia, pp. 209-212, AAABG 2015: 21st Conference of the Association for the Advancement of Animal Breeding and Genetics, Lorne, Australia, 28/09/15. <http://www.aaabg.org/aaabghome/AAABG21papers/Mortimer21209.pdf>

Genetic Parameters for Eating Quality Traits of Australian Lamb. / Mortimer, S I; Swan, Andrew; Pannier, L et al.
Proceedings of the Association for the Advancement of Animal Breeding and Genetics. ed. / Kim Bunter; Tim Byrne; Hans Daetwyler; Susanne Hermesch; Kathryn Kemper; James Kijas; David Nation; Wayne Pitchford; Suzanne Rowe; Matt Shaffer; Alison van Eenennaam. Vol. 21 Armidale, Australia: Association for the Advancement of Animal Breeding and Genetics (AAABG), 2015. p. 209-212.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Genetic Parameters for Eating Quality Traits of Australian Lamb

AU - Mortimer, S I

AU - Swan, Andrew

AU - Pannier, L

AU - Ball, Alexander

AU - Jacob, R H

AU - Van Der Werf, Julius H

AU - Pethick, David W

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - Animal Breeding

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M3 - Conference contribution

SN - 9780646945545

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BT - Proceedings of the Association for the Advancement of Animal Breeding and Genetics

A2 - Bunter, Kim

A2 - Byrne, Tim

A2 - Daetwyler, Hans

A2 - Hermesch, Susanne

A2 - Kemper, Kathryn

A2 - Kijas, James

A2 - Nation, David

A2 - Pitchford, Wayne

A2 - Rowe, Suzanne

A2 - Shaffer, Matt

A2 - van Eenennaam, Alison

PB - Association for the Advancement of Animal Breeding and Genetics (AAABG)

CY - Armidale, Australia

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Y2 - 28 September 2015 through 30 September 2015

ER -

Mortimer SI, Swan A, Pannier L, Ball A, Jacob RH, Van Der Werf JH et al. Genetic Parameters for Eating Quality Traits of Australian Lamb. In Bunter K, Byrne T, Daetwyler H, Hermesch S, Kemper K, Kijas J, Nation D, Pitchford W, Rowe S, Shaffer M, van Eenennaam A, editors, Proceedings of the Association for the Advancement of Animal Breeding and Genetics. Vol. 21. Armidale, Australia: Association for the Advancement of Animal Breeding and Genetics (AAABG). 2015. p. 209-212

Genetic Parameters for Eating Quality Traits of Australian Lamb

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