Program Leader
Professor Dave Pethick
Murdoch University
Tel: 08 9360 2246
Email – d.pethick@murdoch.edu.au
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To read about the program scroll down below 'Latest Updates'.
Measuring meat science phenotypes
Processing has been completed for the 2011 drop lambs from the Trangie and Cowra sites. More than half of the 2011 drop lambs have been processed from the Rutherglen, Struan and Katanning sites. For the lambs from the Katanning site this has included CT scanning. No lambs have been processed as yet from the Armidale, Hamilton and Narrogin (Dorper) sites.
Shear force measurements have been completed for the 2010 drop lambs and data forwarded to sites for uploading. Freeze drying of samples has been completed for LCFA and IMF samples from 2010 drop lambs in preparation for long chain fatty acid (LCFA) and intramuscular fat (IMF) analyses. Consumer sensory analyses completed for 2010 drop INF lambs, 2009 drop yearlings and 2010 drop Dorper lambs.
Myoglobin assays have been completed (100% of samples) for 2009 drop lambs. ICDH, mineral and glycogen assays are continuing being 40%, 50% and 30% complete respectively for 2009 drop lambs. Glycogen assays from 2009 drop are also continuing being 70% complete.
This project has found the calpistatin gene region to contain SNPs which significantly influence the tenderness of lamb in all major breeds. These new SNPs can be measured directly or imputed from the standard 50K SNP chip and should improve the genomic prediction of shear force which until now has been problematical. There are also SNPs in the genes for the long chain Omega 3 biosynthetic pathway that have a significant association with intramuscular fat.
Lean meat yield and supply chains
Lean meat yield
Our plans to assess technologies for measuring lean meat yield are progressing.
Lamb Supply Chain Group
At its last meeting in February the group had discussions including a session aimed at improving genetics and supply chain efficiency. There were some limited opportunities identified for collaboration around the measurement of lean meat yield. These projects will occur outside the CRC and one is under way using DEXA technology with Graham Gardner. There was also a whole day work shop (the second undertaken) on the development of a ‘lamb futures’ concept – this concept has now reached a more realistic and workable plan that could see the lamb futures becoming a reality. The goal of lamb futures would be to help supply chains forward buy/sell at reduced risk.
Application of meat processing technologies
The Raman spectrophotometry project for predicting shear force has gained support from AMPC in the form of a PhD scholarship. The CRC will now hand this project over to AMPC and the supervisors.
The team responsible for collecting and analysing meat samples from the Information Nucleus flock continue to do a terrific job of collecting and analysing a huge number of samples. There is also good progress in analysing results and plans for another special edition publication.
We anticipate preparation of around 17 research papers defining new knowledge gained in the meat science area over the last two years. These papers are scheduled for publication by July 2012.
Many of the results from this research program are directly applicable to industry and the supply chain program is providing an effective way of ensuring rapid adoption.
There has been good progress in the meat biology project through the identification of a number of important SNPs that explain variation in meat quality – particularly tenderness. The Information Nucleus design team is now considering options for using this new information most effectively in conjunction with the existing 50k SNP product.
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Biological understanding
The new SNP discovery project is now close to completion with some exciting new results. The research SNP panel has now confirmed at least 5 mutations in the calpain/calpistatin axis, which significantly influence tenderness. These SNP can either be measured directly or imputed from the 50K chip and should greatly strengthen our ability to genomically predict the shear force day 5 breeding value of a sire, which has previously been difficult.
Supply Chains
Lean meat yield measurement
The following technologies are being assessed for measuring lean meat yield in abattoirs:
1. Hennessy probe
2. Carometec fat-o-meter probe
3. Ultrasound
4. Carcase Calculator – Chris Smith has completed the first draft of the carcase value calculator. This has been approved for further development, funded directly by MLA.
This further development phase will be done with input from a major processor and retailer.
Lamb Supply Chain Group
The Lamb Supply Chain Group continues to work with supply chains, processors , supermarkets and soft ware and hardware provision companies with an interest in increasing the accuracy of fat measurement and exploring other carcase measurement such as lean meat yield and feedback systems that will enhance supply chain efficiency. Projects include:
Measuring meat science phenotypes
At the abattoir level, INF kills have progressed with most sites having just one kill left to do. Two Dorper kills (220 lambs) have been completed and two Yearling kills have been completed (Katanning and Kirby- 85 lambs) with 3 remaining (Struan, Rutherglen and Cowra).
Laboratory work has seen the 2009 drop shear force analyses completed and long chain fatty acid analysis commenced. Progress for ICDH/glycogen samples continues to be slow with completion expected in September.
Biological understanding
SNP assays of 750 2007 drop animals from Kirby and Katanning have been completed and data will be analysed to determine associations with tenderness and omega 3 phenotypes. The ability to impute the predictive effects of a lower density SNP panel will be tested on INF animals assayed with the 50K chip.
Supplychains
Our plans to assess technologies for measuring lean meat yield are progressing. The bulk of this work should be completed by June 30, 2011. These activities include the following:
A national project is underway, funded by MLA and managed and delivered by the Sheep CRC partners, to develop a skin scoring system with JBS Australia, T&R Pastoral and WAMMCO. The system will consider carcase hygiene and skin value in relation to soiling and will develop an objective language for industry to use in communication and value based trading systems along the supply chain.
The Lamb Supply Chain Group continues to work with supply chains, processors , supermarkets and soft ware and hardware provision companies with an interest in increasing the accuracy of fat measurement and exploring other carcase measurement such as lean meat yield and feedback systems that will enhance supply chain efficiency.
Measuring meat science phenotypes
Slaughtering and laboratory based phenotyping is progressing on schedule.
The following new research breeding values are being released: hot carcase weight, carcase eye muscle depth, carcase C fat, lean meat yield %, intramuscular fat and shear force.
New analysis of biochemical phenotypes, myoglobin and isocitrate dehydrogenase, shows clear relationships between these parameters and intramuscular fat. This underpins the hypothesis that muscle aerobicity is linked to eating quality.
The MLA Board has approved extra CRC funding to underpin further development of a Merino hogget product under a cuts based MSA system. By June 30 2011, 216 Merino hoggets (over 5 sites) from the follower flocks will be slaughtered and cuts collected for consumer evaluation.
Biology and production pathways for desired phenotypes
The first analysis of the consumer eating quality sensory data has been completed. 97 sires were evaluated for consumer scores of both topside and short loin. The range in consumer scores is sufficient to change the final rating (2*,3*,4*, 5*) of the meat meaning some sires can deliver 5* loins while others 4*. The data set will be doubled from INF slaughter lambs in 2011 before final conclusions are released.
Supplychains
Lean Meat Yield measurement
Plans are in place regarding in-plant lean meat yield technology measurement evaluation, including ultrasound, Hennessy probe and X rays – this work should be completed by 30 June, 2011. The Hennessy probe has been evaluated in 4 different abattoirs around Australia and to date the results for its ability to predict C fat and eye muscle depth do not look promising.
Further planning is underway with an abattoir supply company, a processor and the Australian Meat Processor Corporation to evaluate 2 technologies from a European company (Carometec) – this includes a new probe and the development of a cost effective modern vision system (somewhat like Viascan).
Ram Stock Take tool
Sheep Genetics, MLA and CRC have initiated discussions with WAMMCO to undertake an analysis of sires used by a selection of WAMMCO suppliers who entered their carcase competition, using the new Ram Stock Take tool.
Producer Demonstration Sites
The establishment of Producer Demonstration Sites focusing on new meat science traits (eating quality and lean meat yield) is under consideration.
Sheep Skin Scoring System
A project to develop a skin scoring system has been initiated and will consider carcase hygiene and skin value in relation to soiling.
This program will develop and test in industry new technology to underpin the continuous improvement of high quality lamb and sheep meat for domestic and international consumers. The program aims to increase the retail meat yield per head while at the same time improving eating quality and the human nutritional value of the meat. This program will deliver:
i. A range of new meat quality phenotypes to underpin genetic parameter estimation and permit estimation of molecular breeding values (Project 3.1);
ii. An understanding of the biology of the phenotypes that contribute to desired industry outcomes such as increased lean meat yield, improved eating and meat quality (Project 3.2);
iii. Delivery of lean meat yield measures and an increased rate of lean meat yield adoption (Project 3.3); and
iv. Delivery of technologies for improving processing efficiency and quality (Project 3.4).
The case is based on increased supplychain (on farm -> abattoir -> retail -> consumer) efficiencies associated with an increased lean meat yield in slaughter lambs (20% increase on current industry rate of increase in 40% of slaughter lambs). In combination, lamb quality (underpinned by eating quality & human health attributes) will be maintained such that the $ value of lamb meat will be maintained or increased.
