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1. Genetic correlations between wool traits and meat quality traits in Merino sheep1

Author

Mortimer, S. I., primary, Hatcher, S., additional, Fogarty, N. M., additional, van der Werf, J. H. J., additional, Brown, D. J., additional, Swan, A. A., additional, Jacob, R. H., additional, Geesink, G. H., additional, Hopkins, D. L., additional, Edwards, J. E. Hocking, additional, Ponnampalam, E. N., additional, Warner, R. D., additional, Pearce, K. L., additional, and Pethick, D. W., additional

Published
2017
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2. Genetic correlations between wool traits and carcass traits in Merino sheep1

Author

Mortimer, S. I., primary, Hatcher, S., additional, Fogarty, N. M., additional, van der Werf, J. H. J., additional, Brown, D. J., additional, Swan, A. A., additional, Jacob, R. H., additional, Geesink, G. H., additional, Hopkins, D. L., additional, Edwards, J. E. Hocking, additional, Ponnampalam, E. N., additional, Pearce, K. L., additional, and Pethick, D. W., additional

Published
2017
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4. A review of the genetic and epigenetic factors affecting lamb survival

Author

Brien, F. D., primary, Cloete, S. W. P., additional, Fogarty, N. M., additional, Greeff, J. C., additional, Hebart, M. L., additional, Hiendleder, S., additional, Edwards, J. E. Hocking, additional, Kelly, J. M., additional, Kind, K. L., additional, Kleemann, D. O., additional, Plush, K. L., additional, and Miller, D. R., additional

Published
2014
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7. Opportunities for genetic improvement of lamb survival

Author

Brien, F. D., primary, Hebart, M. L., additional, Smith, D. H., additional, Edwards, J. E. Hocking, additional, Greeff, J. C., additional, Hart, K. W., additional, Refshauge, G., additional, Bird-Gardiner, T. L., additional, Gaunt, G., additional, Behrendt, R., additional, Robertson, M. W., additional, Hinch, G. N., additional, Geenty, K. G., additional, and van der Werf, J. H. J., additional

Published
2010
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8. Quality of lamb meat from the Information Nucleus Flock

Author

Warner, R. D., primary, Jacob, R. H., additional, Edwards, J. E. Hocking, additional, McDonagh, M., additional, Pearce, K., additional, Geesink, G., additional, Kearney, G., additional, Allingham, P., additional, Hopkins, D. L., additional, and Pethick, D. W., additional

Published
2010
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17. Tunicamycin reduces wool growth by slowing the mitotic activity of wool follicles

Author

Davies, S. C., Williams, I. H., White, C. L., and Edwards, J. E. Hocking

Abstract

Reductions in wool growth have previously been observed in ewes exposed to low levels of corynetoxins, the causal agents of annual ryegrass toxicity. In this experiment, tunicamycin, a commercially available and closely related toxin, was infused into an isolated area of skin on the abdominal flank. Eleven sheep were continuously infused for 5 days with saline on one side and a total dose of either 35 or 350 µg tunicamycin/kg affected skin on the other side. Both fibre length (P < 0·05) and fibre diameter (P < 0·01) were reduced by tunicamycin treatment. Cell division in the wool follicle bulb was also reduced by tunicamycin (P < 0·005), indicating that the toxin is able to have a direct effect on the follicles and their ability to produce wool. The permeability of the vascular system increased in the skin tissue treated with tunicamycin, but only at the highest toxin dose (P < 0·05); therefore, poor nutrient supply to the follicle may be a minor contributor to reduced wool growth. The direct effect of tunicamycin on the wool follicle explains why wool growth is reduced by low levels of corynetoxins independently of, and prior to, effects on the whole animal. skin, sheep, toxicity.

Published
1997

18. Carcass composition and meat quality of equally mature kids and lambs.

Author

Santos, V. A. C., Silva, S. R., and Azevedo, J. M. T.

Subjects
LIVESTOCK carcasses, MEAT quality, KIDS (Goats), LAMBS, MEAT industry, HYDROGEN-ion concentration
Abstract

Carcass composition and meat quality attributes of 55 suckling kids (27 males and 28 females) and 57 suckling lambs (28 males and 29 females) of Portuguese native breeds were investigated. These suckling kid and lamb meats are European meat quality labels produced according to "Cabrito de Barroso-PGI" and "Borrego Terrincho-PDO" specifications, respectively. Female kids were slaughtered at 9.1 ± 0.36 kg of BW, and male kids were slaughtered at 10.4 ± 0.37 kg of BW, corresponding to 20.1 and 17.7% of maturity, respectively. Female lambs were slaughtered at 8.6 ± 0.53 kg of BW, and male lambs were slaughtered at 9.9 ± 0.23 kg of BW, corresponding to 19.9 and 17.1% of maturity, respectively. At 24 h postmortem, various yield and quality measurements were collected. The left sides of the carcasses were dissected into muscle, subcutaneous fat, intermuscular fat, and bone. Final pH, instrumental color (L*, a*, b*), carcass measurements, and kidney knob and pelvic fat were also determined. Samples of LM were taken from the lumbar and thoracic cuts for intramuscular and meat quality determinations. At 72 h postmortem, a sample of LM was used for cooking losses and Warner-Bratzler shear force determination. Suckling lambs had greater dressing proportion than suckling kids (P < 0.01). Carcass fatness was not affected by species (P> 0.05), but females had greater kidney knob and pelvic fat proportion than males (P < 0.01). Lambs had greater proportions of the highly valued leg cut and lower proportions of shoulder, anterior rib, and neck cuts than kids. Dis-section results indicated that kid carcasses had greater muscle content and lower dissected fat and bone than lambs. Kids had greater (P < 0.001) muscle ultimate pH value than lambs (5.8 ± 0.02 vs. 5.6 ± 0.02). Males had greater (P < 0.05) muscle ultimate pH value than females (5.7 ± 0.02 vs. 5.6 ± 0.02). The kid meat was significantly lighter (P < 0.05) and less yellow (P < 0.001) than the lamb meat. Kids presented less cooking losses (P < 0.001) than lambs, and shear force value was significantly greater (P < 0.01) in lamb meat. The kid meat had significantly more moisture (P < 0.001) and less intramuscular fat content (P < 0.001) than lambs. At this maturity stage, there were significant differences on both carcass and meat quality attributes of suckling kids and lambs, possibly due to inherent differences between species. [ABSTRACT FROM AUTHOR]

Published
2008
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19. International Sheep and Wool Handbook

Author

D. J. Cottle and D. J. Cottle

Subjects
Wool industry, Sheep industry, Woolen and worsted manufacture
Abstract

Covering a broad range of topics relevant to the sheep and wool industry, this newly expanded edition—containing 11 new chapters and a more international scope—discusses future developments in all areas and provides an in-depth review of the meat aspects of the market. Separated into five distinct sections, the comprehensive survey summarizes the major world sheep and wool industries, biological principles, management, production systems, and the preparation, processing, and marketing of meat and wool. References and web links at the end of each chapter present further sources of information. From paddock to plate and farm to fabric, this overview is a must-have for all those involved in the trade, including producers, brokers, exporters, and processors.

Published
2010

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