Genetic related effects on sheep meat quality

Abstract This review examines the influence of sheep genotype on meat quality traits where genotype includes breeds, cross-breeds and major gene effects. Differences in experimental design have constrained some of the robustness of the conclusions which can be drawn from the studies reviewed, but there is good evidence that, Merinos do have a propensity to produce meat with a higher pH and in some cases specific muscles have reduced colour stability. On the other hand, there is some evidence that increasing levels of Merino genetics improves the level of unsaturated fatty acids. There are clear effects of major genes on traits such as tenderness and intramuscular fat and their mechanisms of action and effects on eating quality are worthy of more attention. There is also evidence that sires selected for extremes in breeding values for muscling or fatness will produce progeny with lower eating quality. Recent large studies have indicated that many of the meat quality traits are moderately heritable and, despite some potentially less than desirable genetic correlations between traits, there is scope to incorporate new and novel traits such as shear force (indicator of tenderness), intramuscular fat and omega-3 fatty acids in breeding programs.