@conference {3672, title = {Intramuscular fat content of New Zealand lamb M. longissimus lumborum}, booktitle = {Proceedings of the New Zealand Society of Animal Production}, volume = {77}, year = {2017}, month = {06/2017}, pages = {189-193}, address = {Rotorua}, abstract = {

The content of intramuscular fat (IMF\%) in lamb is an important trait for the lamb-meat value chain. Not only is IMF\% an import-ant energy reserve for replacement stock, IMF\% is an important driver of lamb-meat eating quality. A growing body of research shows an antagonistic relationship between muscle growth traits and fat content across the lamb carcass (including IMF\%). The New Zealand sheep industry has selected for muscle growth traits for decades to improve production efficiency and reduce extremes of carcass fatness historically observed, but the impacts on IMF\% levels in New Zealand lamb have not been widely investigated.

This paper aims to stimulate discussion on lamb IMF\% by reporting on levels of IMF\% observed in the M. longissimus lumborum (LL) of 1,705 progeny test lambs raised under extensive, pasture-based production systems across New Zealand, and investigates the relationship between IMF\% and carcass weight, VIAscan{\textregistered}-predicted GR (VSGR) and lean-meat-yield percentage (VSYLD).

The average IMF\% was 2.69\%, (SD = 0.83\%, and ranged between 0.91-6.42\%). IMF\% is positively correlated with carcass weight and VSGR and negatively correlated with VSYLD. Considerable variation exists in lamb IMF\%, highlighting the opportunity to manage IMF\% through genetic improvement and optimised on-farm management.

}, issn = {1176-5283}, author = {Craigie CR and Agnew MP and Stuart AD and Shorten PR and Reis MM and Taukiri KR and PL Johnson} }