Which genes make the best baked dinner?

A project at the South Australian Research and Development Institute (SARDI) is focusing on the qualities that make lamb tender and tasty.

The sheep progeny-testing program, part of a larger study to identify the genes responsible for meat quality traits in sheep, is being funded by Meat and Livestock Australia.

Currently selection of prime breeding stock is based on a number of factors including price, visual appraisal and performance details supplied by the breeder, using a number of breeding management tools such as LAMBPLAN and Total Genetic Resource Management.

Dr Janelle Hocking Edwards, one of the SARDI scientists working on the project, said that the ultimate goal is to be able to determine by testing a blood sample, whether a ram will produce lambs that are good to eat.

SARDI's involvement in the project is on the phenotyping side. Hocking Edwards and her colleague Dr Nick Edwards have bred 1200 lambs from the semen of 14 rams chosen for particular traits.

She explained that the lambs' growth was closely monitored with a number of measurements being made regularly.

Once the lambs were slaughtered, with the help of the Tatiara Meat Company, the scientists measured a number of carcass traits.

From each lamb, meat samples were collected and a series of biochemical and physical tests were performed, looking at quality characteristics such as tenderness.

Hocking Edwards said that eventually, samples would also be rated on taste.

In the meantime, scientists at the University of New England and at biotechnology company Genetic Solutions will be focusing on identifying the genetic markers responsible for quality traits.

"They will use our data to relate to their data to identify suitable rams for breeding," said Hocking Edwards.