Consumers want food that not only tastes good, but is nutritious; lamb fits the bill delivering key essential nutrients.
Lamb is considered by nutritionists as a good source of iron and zinc, with one standard serve delivering at least 25% of the recommended daily intakes of each. In comparison, both pork and chicken are low in these minerals. Levels of both of these nutrients in sheep are moderately heritable, allowing for selective breeding for these traits in the future.
When you think of essential Omega-3 fatty acids—those nutrients that play an essential role in cardio-vascular health—lamb steps up as a source, providing 10% of the recommended daily intake in one standard serve. Green feed in the diet of sheep plays a major role in accumulating these essential fatty acids.
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Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.
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The question of how the Australian lamb industry will grow its share in the red meat market pie is the focus of a 12-month research project by WA sheep producer and Sheep CRC scientist Kelly Manton-Pearce. Dr Manton-Pearce will travel the world as a 2012 Nuffield Australia Scholarship winner, investigating the issues influencing the size of the national flock, Australia’s lamb industry’s global position, the effect of...
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http://www.sheepcrc.org.au/information/news/growing-lambs-share-of-the-meat-pie-07-02-2012.php
While Lambassador Sam Kekovich is again out fighting ‘un-Australianism’ in the lead up to January 26, the sheep industry’s top researchers are quietly doing their bit to ensure lamb remains the country’s national dish on Australia Day for years to come. By understanding what consumers really want in terms of lamb eating quality, and then using genetic tools to deliver on these taste requirements, the sheep industry...
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http://www.sheepcrc.org.au/information/news/australia-day-lamb-eating-quality-guaranteed-for-the-future-16-01-2012.php
Research at the Trangie Agricultural Research Centre has contributed to a study which has shown that the quality and quantity of loin, topside and round lamb cuts can be boosted by selective breeding. NSW Department of Primary Industries (NSW DPI) research scientist, Sue Mortimer, said the new genetic information revealing the levels of inheritance for a range of lamb carcase composition traits was linked with live animal...
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http://www.sheepcrc.org.au/information/news/sheep-selection-serves-superior-lamb-03-11-2011.php
