NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
NSW Department of Primary Industries, Trangie Agricultural Research Centre, NSW 2823, Australia.
Meat Sci. 2014 Nov;98(3):544-55. doi: 10.1016/j.meatsci.2014.05.012. Epub 2014 May 24.
Subtle breed differences exist for meat quality traits and the Merino does stand out, although many comparisons are confounded by production site or lack of processing intervention. Despite this, the Merino does seem to have a propensity to produce meat with a higher pH and reduced colour stability under extended ageing. Use of the Merino in a crossbreeding system not only provides benefits from hybrid vigour, but also overcomes the meat quality constraints of pure Merinos. Genetic evaluation for lamb production has enabled impressive genetic gains, but an overemphasis on lean meat production has had to be addressed to counter adverse effects on meat quality traits like eating quality. In this regard, the development of genomic selection has provided a methodology for accurate prediction of genetic merit and applying balanced breeding objectives. The potential for negative meat quality effects has stemmed adoption of non-castration approaches, but ensuring that lamb is young when slaughtered does provide brand integrity.
品种间存在微妙的肉质差异，而美利奴羊确实与众不同，尽管许多比较因生产地点或缺乏加工干预而受到混淆。尽管如此，美利奴羊似乎确实有倾向于生产 pH 值较高和在延长陈化过程中颜色稳定性降低的肉。在杂交繁育系统中使用美利奴羊不仅可以从杂种优势中受益，还可以克服纯种美利奴羊的肉质限制。对羔羊生产的遗传评估实现了令人印象深刻的遗传进展，但为了应对肉质性状（如食用品质）的不利影响，不得不解决对瘦肉生产的过分强调。在这方面，基因组选择的发展为准确预测遗传优势和应用平衡的育种目标提供了一种方法。采用非去势方法的潜在负面影响，但确保羔羊在屠宰时年轻确实提供了品牌完整性。
