Carcass trait phenotype feedback for genomic selection in sheep
Only around half of UK-produced lambs meet target conformation and fat quality specifications
resulting in waste at the farm and processor levels. This livestock genomics project addresses key issues
in primary livestock production by collecting, analysing, and exploiting state-of-the art genomic and new
phenotypic data from meat sheep on hard to measure (HTM) traits, combining carcass and disease for
sustainable sheep improvement. New visual image assessments (VIA) of post-mortem lamb carcass
quality, and novel, in-line meat hygiene records on individuals will be linked to genome-screening
technology to identify superior bloodlines and genomic regions that are more productive and also more
resistant to economically-important disease traits. This allows greater productivity to be acheived
without compromising health and welfare, and explores the best method to deliver genomic solutions
for increases in productivity and efficiency in tandem with improvements in animal health.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.
Solutions for sustainable lamb production and breeding for more taste and less waste to increase food security in the UK and beyond
This project will measure new lamb carcass and meat quality (MQ) traits simultaneously, using non-inva-sive state-of-the-art technologies in live animals and in meat cuts, including computed tomography (CT) and Near Infrared spectroscopy, and use the data in a breeding programme, alongside carcass traits measured routinely in the abattoir, but not currently accessible on an individual lamb basis. Relation-ships between new CT- / NIR- and MQ traits will be investigated. A routine way to measure these traits efficiently on a large number of crossbred lambs will be developed, enabling contemporaneous selec-tion for higher taste/healthier meat/ lower waste using accurate crossbred estimated breeding values. The optimal way to incorporate these new traits into sheep breeding programmes will be investigated. British lamb has a 12-16% market share of red meat consumption. Improving eating quality and production efficiency of home-grown lamb will have a significant impact on the future of the industry.