Effects of available nutrition and sire breeding values for growth and muscling on the development of crossbred lambs. 2: Composition and commercial yield
R. S. Hegarty A F , D. L. Hopkins B , T. C. Farrell C , R. Banks D and S. Harden EA NSW Department of Primary Industries Beef Industry Centre of Excellence, Armidale, NSW 2351, Australia.
B NSW Department of Primary Industries, Centre for Sheep Meat Development, Cowra, NSW 2794, Australia.
C University of New England, Armidale, NSW 2351, Australia.
D Meat and Livestock Australia, Armidale, NSW 2351, Australia.
E NSW Department of Primary Industries, Tamworth Agricultural Institute, Tamworth, NSW 2340, Australia.
F Corresponding author. Email: roger.hegarty@dpi.nsw.gov.au
Australian Journal of Agricultural Research 57(6) 617-626 https://doi.org/10.1071/AR04276
Submitted: 16 November 2004 Accepted: 14 October 2005 Published: 20 June 2006
Abstract
Carcasses from 56 lambs representing male progeny of 3 sires selected for muscling (M sire-type), 3 sires selected for postweaning weight (G sire-type), and 3 control sires (C sire-type) were evaluated. Lambs had been raised on low (LOW) or high (HIGH) planes of available nutrition from 10 days of age to approximately 8 months when they were slaughtered at an average cold carcass weight (CCW) of 21.4 kg. When adjusted for CCW, M lambs had more lean tissue in the loin, a greater depth and width of the M. longissimus thoracis et lumborum at the 12th rib, and a greater weight of major hindlimb muscles than did G or C lambs. Although there was no difference in GR tissue depth due to sire-type at an adjusted CCW, there was less total fat in the carcass of M lambs and the amount of fat in the carcass of M lambs on HIGH nutrition was not greater than that on LOW nutrition, as it was for C and G lambs. This reduced propensity of M lambs to deposit fat in the carcass in response to HIGH nutrition was particularly evident in the loin, with fat-trim from the loin decreasing for M lambs in response to HIGH nutrition, whereas fat trim increased for C and G lambs compared at an adjusted CCW.
Acknowledgments
Technical support for this study was provided by Stuart McClelland, Reg Woodgate, Bill, Johns, Steve Sinclair, David Stanley and Joe Brunner (NSW Department of Primary Industries). Thanks to Dr R. Woolaston and Dr A. Gilmour for assistance in preparation of the manuscript. The study was funded by NSW Department of Primary Industries and Meat and Livestock Australia under the Management Solutions Program.
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