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
