Abstract

New Zealand sheep breeding programs currently place high emphases on selection for growth and yield. High growth rates and high meat yield have both been reported as having negative effects on meat quality in pig, beef and poultry (Dransfield & Sosnicki 1999), probably due to changes in muscle structure and metabolism. In contrast, organic pork has shown to be less tender than conventional pork, which is thought to be due to organic pigs growing more slowly (Therkildsen et al. 2012). It is of importance to evaluate these relationships in lamb.

AW, Campbell, G Maclennan, S Lindsay, MR Behrent, I Cheong, and JI Kerslake

Proceedings of the New Zealand Society of Animal Production, Volume 72, Christchurch, 150-151, 2012