Genetic parameters for meat quality traits of Australian lamb meat

被引：117

作者：

Mortimer, S. I. ^{[1
,2
]}

van der Werf, J. H. J. ^{[3
]}

Jacob, R. H. ^{[4
]}

Hopkins, D. L. ^{[5
]}

Pannier, L. ^{[6
]}

Pearce, K. L. ^{[6
]}

Gardner, G. E. ^{[6
]}

Warner, R. D. ^{[7
]}

Geesink, G. H. ^{[3
]}

Edwards, J. E. Hocking ^{[8
]}

Ponnampalam, E. N. ^{[9
]}

Ball, A. J. ^{[10
]}

Gilmour, A. R. ^{[11
]}

Pethick, D. W. ^{[6
]}

机构：

[1] Cooperat Res Ctr Sheep Ind Innovat, Armidale, NSW 2351, Australia

[2] Agr Res Ctr, NSW Dept Primary Ind, Trangie, NSW 2823, Australia

[3] Univ New England, Sch Rural & Environm Sci, Armidale, NSW 2351, Australia

[4] Baron Hay Court, Dept Agr & Food WA, S Perth, WA 6151, Australia

[5] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia

[6] Murdoch Univ, Murdoch, WA 6150, Australia

[7] CSIRO Anim Food & Hlth Sci, Werribee, Vic 3030, Australia

[8] South Australian Res & Dev Inst, Naracoorte, SA 5271, Australia

[9] Dept Primary Ind Victoria, Werribee, Vic 3010, Australia

[10] Univ New England, Meat & Livestock Australia, Armidale, NSW 2351, Australia

[11] Univ Wollongong, Ctr Stat & Survey Methodol, Wollongong, NSW 2522, Australia

来源：

MEAT SCIENCE | 2014年 / 96卷 / 02期

关键词：

Intramuscular fat; Lamb; Tenderness; Meat colour; Minerals content; Fatty acid composition; SCOTTISH BLACKFACE SHEEP; FATTY-ACID-COMPOSITION; RETAIL SHELF-LIFE; LONGISSIMUS MUSCLE; COLOR STABILITY; INFORMATION NUCLEUS; CARCASS COMPOSITION; FINISHING SYSTEMS; INTRAMUSCULAR FAT; EATING QUALITY;

D O I：

10.1016/j.meatsci.2013.09.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Genetic parameters were estimated for a range of meat quality traits recorded on Australian lamb meat Data were collected from Merino and crossbred progeny of Merino, terminal and maternal meat breed sires of the Information Nucleus programme. Lambs born between 2007 and 2010 (n = 8968) were slaughtered, these being the progeny of 372 sires and 5309 dams. Meat quality traits were found generally to be of moderate heritability (estimates between 0.15 and 0.30 for measures of meat tenderness, meat colour, polyunsaturated fat content, mineral content and muscle oxidative capacity), with notable exceptions of intramuscular fat (0.48), ultimate pH (0.08) and fresh meat colour a* (0.08) and b* (0.10) values. Genetic correlations between hot carcass weight and the meat quality traits were low. The genetic correlation between intramuscular fat and shear force was high (-0.62). Several measures of meat quality (fresh meat redness, retail meat redness, retail oxy/met value and iron content) appear to have potential for inclusion in meat sheep breeding objectives. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：1016 / 1024

页数：9

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