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MAGRARIO: A NEW GENOTYPE TO PRODUCE QUALITY SHEEP MEAT

Picardi, L.A.

BAG. Journal of basic and applied genetics, 2021-12, Vol.32 (Issue 2), p.40-47 [Periódico revisado por pares]

Sociedad Argentina de Genética

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  • Título:
    MAGRARIO: A NEW GENOTYPE TO PRODUCE QUALITY SHEEP MEAT
  • Autor: Picardi, L.A.
  • Assuntos: crossing ; feed lot ; lean meat ; ovine
  • É parte de: BAG. Journal of basic and applied genetics, 2021-12, Vol.32 (Issue 2), p.40-47
  • Descrição: Generally there is poor tradition to produce and to commercialize heavy lean lamb carcasses. To achieve a better product for the ovine meat market Ideal (Polwarth) breed ewes were backcrossed to Texel breed rams (breed recognized to reduce carcass fat). Ideal breed (I) is one of the most ordinary breeds in Argentina. However, when their lambs are reared in feed-lot conditions, a high fat content is found in their lamb carcasses. After three generations of backcrosses followed by a breeding program for increase male lamb weaning weight and female fertility a new genotype was obtained for the local ovine meat production systems. This new genotype registered as Magrario (M) was obtained at Villarino Field Station of UNR (Zavalla, Santa Fe, 33º S, 61º W). It was verify that M produced more lean meat than I breed under feet lot conditions. M rams were introduced in flocks of Hampshire Down (HD) breed to evaluate lamb crosses with lean meat. Genotype M was compared under feed lot conditions with HD lambs during two months in the post weaning. Also crosses (MxHD), (MxI) and (IxHD) were evaluated in the same conditions. At the end of the experiment ultrasonic methods were used to evaluate fat depot on Longissimus dorsi. The (MxHD) showed a reduction of 20% respecting to HD. These results suggested that M genotype could be a useful paternal genotype to reduce fat depots when the aim is to produce lamb crosses under feed lot conditions in a short period of time. Key words: ovine, lean meat, feed lot, crossing.
  • Editor: Sociedad Argentina de Genética
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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