Flavour score increased as the sire EBV for fat increased.
There was also an increase in flavour score for meat that
was at a higher temperature when the pH had reached
6.0, with the score increasing by 6.6 units over the range
from 10 to 25 ◦C (Hopkins et al., 2007b). For overall liking
score there was a significant interaction between feeding
level and the sire EBV for fat, with overall liking increasing
as the EBV increased (regression 2.80
±
0.89) for restricted
growth lambs but not for high growth lambs (regression
−0.01
±
0.89) (Hopkins et al., 2007b). This emphasises the
importance of IMF in eating quality. The positive effect of
fat EBV on sensory traits must be balanced by the negative
effect on lean meat production (Hopkins et al., 2007c),
emphasising the need for EBVs to be used in an index. It
should also be stressed that the range in EBVs for a trait will
determine the absolute significance of an effect. For example,
a reduction of 4 sensory points was predicted for the
range in sire EBVs for fat in Hopkins et al. (2007b), which
was less than half the effect for the range of sire EBVs for
muscle in Hopkins et al. (2005b).
Flavour score increased as the sire EBV for fat increased.There was also an increase in flavour score for meat thatwas at a higher temperature when the pH had reached6.0, with the score increasing by 6.6 units over the rangefrom 10 to 25 ◦C (Hopkins et al., 2007b). For overall likingscore there was a significant interaction between feedinglevel and the sire EBV for fat, with overall liking increasingas the EBV increased (regression 2.80±0.89) for restrictedgrowth lambs but not for high growth lambs (regression−0.01±0.89) (Hopkins et al., 2007b). This emphasises theimportance of IMF in eating quality. The positive effect offat EBV on sensory traits must be balanced by the negativeeffect on lean meat production (Hopkins et al., 2007c),emphasising the need for EBVs to be used in an index. Itshould also be stressed that the range in EBVs for a trait willdetermine the absolute significance of an effect. For example,a reduction of 4 sensory points was predicted for therange in sire EBVs for fat in Hopkins et al. (2007b), whichwas less than half the effect for the range of sire EBVs formuscle in Hopkins et al. (2005b).
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