The Information Nucleus: Genetically Improving Australian Lamb Production

Abstract

Progress with the implementation of the Information Nucleus and Next Generation Meat Quality programs of the CRC for Sheep Industry Innovation is described in relation to the estimation of quantitative genetic parameters for meat production and consumer-relevant traits. The traits have importance for the prediction of lean meat yield, understanding the biochemistry of meat quality traits, consumer acceptability, eating quality acceptability and nutritional value of lamb. Measurements of a comprehensive range of carcass, meat and growth traits are nearing completion on 2007 drop progeny and have commenced on 2008 drop progeny, with records available from up to 2000 animals within each drop. Initial analyses of carcass and meat traits (predicted lean meat yield and tenderness) indicate that sufficient genetic variation exists in novel meat traits which could be used in sheep genetic improvement programs.