Genetic parameters for various growth, carcass and meat quality traits in a New Zealand sheep population

The heritability estimates and phenotypic variances for the carcass and meat quality traits of New Zealand sheep populations suggest that most traits, apart from pH and meat yellowness, have sufficient phenotypic and genetic variation to enable substantial genetic gains to be achieved through selection. The genetic parameters presented in this study provide a valuable reference to design and/or update a terminal sire breeding program emphasizing meat quality traits. It is important to note that unfavourable genetic correlations identified in this study were low to moderate in magnitude, making it practical to select for favourable genetic progress in all traits or at least to maintain commercially acceptable levels for some traits, if they are measured and balanced in a selection index.