Multibreed genomic evaluation for sensory eating quality of lamb using consumer assessments

This paper reports updated genetic parameter estimates for correlations between consumer eating quality and carcase traits for Australian sheep. Seven consumer sensory-assessment traits (tenderness, flavour, juiciness, smell, overall liking, star rating and MQ4 index) were collected on loin and topside cuts (n ~ 6,500). Heritability estimates (ℎ²) were low to moderate for these traits (0.09 < ℎ² < 0.26), with the topside cut having slightly more genetic variation than the loin. Genetic correlations (𝑟̂ _g) between sensory traits were high within cuts (𝑟̂ _g > 0.96) and across cuts (𝑟̂ _g > 0.73). There were moderate to high genetic correlations between the consumer sensory and the objective eating quality traits (intramuscular fat and shear force), and low to weakly negative correlations between the sensory traits and carcase lean meat yield. These estimates will be used to revise selection indexes and develop breeding values for consumer eating quality.