Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter
P Alexandri1, S F Walkom1, G E Gardner2
1AGBU, A Joint Venture of NSW Department of Primary Industries and University of New England, 2351 Armidale, Australia; Advanced Livestock Measurement Technologies project, Meat & Livestock Australia, 40 Mount Street, North Sydney, NSW 2060, Australia.
Meat Science
|October 5, 2024
Summary
Improving lamb meat tenderness requires accurate genetic parameters. Data editing and accounting for post-slaughter factors enhance the prediction of shear force breeding values, boosting genetic evaluations.
Area of Science:
- Animal Breeding and Genetics
- Meat Science
Background:
- Selecting for meat tenderness, measured by shear force, is crucial for lamb value and consumer satisfaction.
- Post-mortem factors like pH and temperature influence shear force, complicating genetic evaluations.
Purpose of the Study:
- To investigate the impact of data editing and post-slaughter covariates on genetic parameters for shear force in sheep.
- To improve the accuracy of genetic evaluations for meat tenderness.
Main Methods:
- Analyzed data from 32,223 sheep, applying data editing techniques to remove extreme values and contemporary groups.
- Incorporated post-slaughter covariates such as hot carcass weight and C-site fat depth into genetic models.
- Assessed model predictability by regressing estimated breeding values against offspring performance.
Main Results:
- Data editing reduced residual variance and slightly decreased additive genetic variance, improving progeny performance prediction.
- Models including hot carcass weight, and both carcass weight and fat depth, showed better predictability.
- Identified limitations in current recording practices for accounting for environmental factors affecting shear force.
Conclusions:
- Rigorous data editing is essential for accurate genetic evaluations of shear force in sheep.
- Incorporating relevant post-slaughter covariates can enhance the prediction of breeding values for meat tenderness.
- Improvements in data recording are needed to mitigate biases from abattoir environmental factors.
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