Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.

Intramuscular fat percentage (IMF%) has been shown to have a positive influence on the eating quality of red meat. Selection of Australian lambs for increased lean tissue and reduced carcass fatness using Australian Sheep Breeding Values has been shown to decrease IMF% of the Muscularis longissimus lumborum. The impact this selection has on the IMF% of other muscle depots is unknown. This study...

Improving Lamb Lean Meat Yield

Heritability Estimates for Retail Colour Stability of Lamb Meat

CRC for Sheep Industry Innovation, University of New England, Armidale, NSW 2351 Industry & Investment NSW, Trangie Agricultural Research Centre, Trangie, NSW 2823 Department of Agriculture and Food WA, South Perth, WA 6150 Department of Primary Industries, Werribee, Victoria 3030 Present address: Food and Nutritional Sciences, CSIRO, Werribee, Victoria 3030 Murdoch University, Perth, WA 6150 S...

Genetic parameters for lean meat yield, meat quality, reproduction and feed efficiency traits for Australian pigs 2. Genetic relationships between production, carcase and meat quality traits

Data from 1799 Large White and 1522 Landrace boars were used to obtain genetic correlations between production, carcase and meat quality traits. Variance components were obtained by REML procedures applying an average information algorithm. Traits analysed included average daily gain from 3 to 18 weeks of age (ADG1) and average daily gain, feed intake and feed conversion ratio from 18 to 22 wee...

conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb

گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...