Genetic relationships between lamb survival and meat traits

Abstract

Correlations between survival traits (expressed by the lamb) and meat traits were estimated from analyses of four years of data (2007-2010) from the Sheep CRC’s Information Nucleus, with records from 20,498 lambs, up to 8,596 dams and 377 sires. Tissue depth at the GR site and eye muscle depth had positive genetic correlations with lamb survival of 0.34±0.05 and 0.17±0.07, respectively, while the genetic correlations of lamb survival with lean meat yield and shear force were unfavourable (-0.33±0.06 and 0.27±0.07, respectively). Selection programs that enhance lean meat yield and reduce tissue depth at the GR site and increase tenderness need to consider the possibility of small correlated genetic losses in lamb survival, although appropriate index selection should be able to manage this risk, as the correlations were low. Conversely, genetic increases in tissue depth at the GR site may be correlated with small improvements in lamb survival.