News

Livestock Updates 2008

New trial looking at genetics to improve lamb quality

Media release : 16th June 2008

The influence of genetics on lamb quality is being investigated by the Department of Agriculture and Food as part of the as part of the CRC for Sheep Industry Innovation.

This research will be highlighted as part of the department’s Agribusiness Livestock Updates on July 1 and 2.

Department research officer Robin Jacob said to position Australian lamb as a premium meat that was profitable to produce, it was necessary to understand the genetic basis of meat yield, eating quality and nutritional value.

“It is important to provide Australian farmers with the tools to better understand how the genetic basis can impact on the quality of Australian lamb,” Dr Jacobs said.

“Over the next five years, this project aims to gain a better understanding of the genetic background to yield, eating quality and nutritional value.”
Dr Jacobs said a lamb carcase consisted of meat, fat and bone.

“The meat yield of a lamb denotes the percentage of a carcase that can be sold as meat. Lambs that have a high meat yield are efficient to produce and process,” he said.
“Being able to predict meat yield also allows for better sorting of carcases for cutting purposes.”

Dr Jacobs said consumers were also interested in enjoyment, convenience and nutritional value, in addition to value and efficiency.

“Enjoyment relates to eating quality, and measures tenderness and flavour.
“Nutritional value relates to content of nutrients like omega-3 fatty acids and minerals such as iron and zinc.”

Dr Jacob said approximately 2000 lambs would be slaughtered each year for five years.

“They include merino and crossbred lambs, which will be sourced from nucleus flocks based at eight sites across Australia - Katanning, Struan, Turretfield, Rutherglen, Hamilton, Cowra, Armidale and Trangie,” he said.

“At slaughter, the meat yield will be measured along with traditional carcase measurements.

“A range of samples will be collected and tested for new or novel eating quality and nutritional value traits. These traits include tenderness, shear force, compression and collagen content, colour, shelf life, pH, iron, zinc, and omega-3 fatty acid content.

“The first crossbred lambs were slaughtered in December 2007 this is expected to continue until the end of May 2008. Merino lambs will be slaughtered later in 2008.”

Agribusiness Livestock Updates is being held at the University of Western Australia Club and is supported by Australian Wool Innovation.

Sheep

Dr Robin Jacob is using merino lambs as part of the research trial looking at lamb quality.

Media Contacts

Dr Robin Jacob, research officer,	9368 3470 and 0427 191 215
Katrina Bonser/Lisa Bertram, media liaison	9368 3937/9368 3325