Search

Your search keyword '"Edwards, J. E. Hocking"' showing total 19 results
Start Over Author "Edwards, J. E. Hocking"
19 results on '"Edwards, J. E. Hocking"'

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
Full Text
View/download PDF

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
Full Text
View/download PDF

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
Full Text
View/download PDF

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
Full Text
View/download PDF

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
Full Text
View/download PDF

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. Genetic parameters for meat quality traits of Australian lamb meat.

Author

Mortimer SI, van der Werf JH, Jacob RH, Hopkins DL, Pannier L, Pearce KL, Gardner GE, Warner RD, Geesink GH, Edwards JE, Ponnampalam EN, Ball AJ, Gilmour AR, and Pethick DW

Subjects
Adipose Tissue metabolism, Animals, Australia, Body Weight genetics, Color, Dietary Fats metabolism, Fatty Acids, Unsaturated genetics, Fatty Acids, Unsaturated metabolism, Humans, Hydrogen-Ion Concentration, Iron metabolism, Meat standards, Minerals metabolism, Nutritive Value, Oxidation-Reduction, Stress, Mechanical, Breeding, Diet, Meat analysis, Phenotype, Sheep, Domestic genetics
Abstract

Genetic parameters were estimated for a range of meat quality traits recorded on Australian lamb meat. Data were collected from Merino and crossbred progeny of Merino, terminal and maternal meat breed sires of the Information Nucleus programme. Lambs born between 2007 and 2010 (n=8968) were slaughtered, these being the progeny of 372 sires and 5309 dams. Meat quality traits were found generally to be of moderate heritability (estimates between 0.15 and 0.30 for measures of meat tenderness, meat colour, polyunsaturated fat content, mineral content and muscle oxidative capacity), with notable exceptions of intramuscular fat (0.48), ultimate pH (0.08) and fresh meat colour a* (0.08) and b* (0.10) values. Genetic correlations between hot carcass weight and the meat quality traits were low. The genetic correlation between intramuscular fat and shear force was high (-0.62). Several measures of meat quality (fresh meat redness, retail meat redness, retail oxy/met value and iron content) appear to have potential for inclusion in meat sheep breeding objectives., (© 2013.)

Published
2014
Full Text
View/download PDF

19. Pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs.

Author

Devine CE, Lowe TE, Wells RW, Edwards NJ, Edwards JE, Starbuck TJ, and Speck PA

Abstract

The effect of electrical stimulation of lamb carcasses (n=269) or its absence (n=257) on shear force of m. longissimus thoracis et lumborum (LT) was monitored during ageing in pasture-fed merino lambs (n=526). The lambs were slaughtered on four different days allowing durations of between one to 10 days of recovery from pre-slaughter handling (yarding, weighing and crutching) that affected ultimate pH (pH(u)). The right LT was removed 20-40min post-slaughter, tightly-wrapped in cling film (prevents the muscle cross-section increasing and thus minimising shortening) and rapidly cooled to 15°C to enter rigor mortis and age. At 0, 4, 24 and 72h post-slaughter, pH measurements and samples for shear force measurement were taken. Pre-slaughter handling had a significant negative effect on pH(u) and several days recovery were required for pH(u) to reach values associated with optimal meat quality as reflected by pH(u). Lambs with one and three days recovery (no significant difference between them) had a pH(u)>5.7 in 50% of the muscles and 19.4%>pH(u) 5.8. Whereas, in lambs with 8-10 days recovery (no significant difference between them), only 8% had a pH(u)>5.7 and 3.1%>pH(u) 5.8. Within each slaughter day electrically stimulated lambs were always more tender than non-stimulated lambs. For non-stimulated muscles at 72h, shear force values >40N occurred for 11.2% of the muscles: for electrically stimulated muscles at 72h, shear force values >40N occurred for 1.9% of the muscles. The rates of tenderisation were slower for intermediate pH(u) values resulting in higher shear force values at all ageing durations. With ageing at 72h for intermediate pH(u), non-stimulated muscles (n=38) 17.64% were >40N and for stimulated muscles (n=34), 7.9% were >40N.

Published
2006
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results