National Coordinator – Proof of Concept of Lean Meat Yield and Eating Quality Producer Demonstration Sites

Summary

The value of the new research breeding values (RBVs) for lean meat yield (LMY), intramuscular fat (IMF), tenderness (SF5), dressing percentage and carcase eye muscle depth and c-fat was determined in 16 prime lamb and three Merino production systems.  Lambs were finished according to normal on-farm practices for seven supply chains and processed through 13 plants nationally.
The new LMY and eating quality RBVs can be used with confidence in the terminal lamb industry.  In terminal lamb production systems, all seven RBVs evaluated increased the correlated trait.  In particular, a 1% increase in sire LMY RBV resulted in a 0.3% increase in terminal lamb LMY; a 1% increase in sire IMF RBV resulted in a 0.57% increase in terminal lamb IMF; and a 1N increase in sire SF5 RBV resulted in a 0.7N increase in terminal lamb SF5.  There were no negative effects of the RBVs on liveweight or liveweight gain.
The new RBVs have significant value to lamb processors and supply chains.  The RBVs can be used to add confidence to product eating quality claims.  Nevertheless, although the RBVs are good predictors of comparative LMY and EQ within supply chains, they do not guarantee absolute values – these are affected by environment, sex and processing factors.  It is essential that good processing controls are in place to ensure product integrity.
 
Project B.SCC.0184 delivered objective measurement of shear force (5 days aged) on lamb loins collected from three sites in NSW as part of the national  Lean Meat Yield & Eating Quality Producer Demonstration Site project.  Results are aggregated and reported in B.SCC.0144 - National Coordinator – Proof of Concept of Lean Meat Yield and Eating Quality Producer Demonstration Sites.