To ensure that our flock remains at low risk of a disease risk we have limited the stock that is introduced in to flock, new genetics being obtained through (frozen semen) artificial insemination and adhering to a strict Biosecurity protocol for any other Rams and stock that are purchased.
Glentanna White Suffolks
All rams are:
- Brucellosis Accredited (3614)
- Vaccinated for OJD (Since 2010)
- Vaccinated for Scabby Mouth
- Vaccinated with with 6 in 1
- Drenched before the sale
Worm Resistance
One of our breeding aims at Glentanna is for worm resistant sheep. We take individual faecal samples from all stud ram lambs and ewe lambs with an aim to minimise drenching. In time our flock will become more genetically resistant to worms.
Sheep Breeding Values Explained
Australian Sheep Breeding Values (ASBV’s) are an estimate of an animal’s true breeding value based on pedigree and performance recorded information. They are essentially a projection of how that animals progeny will perform for a range of traits. This is more effective than raw data as it accounts for environmental (i.e. feed, management, seasonal) effects.
We select with both ASBVs and visually, as both are equally as important. We make sure to collect all this data in the most accurate way possible, ensuring the ASBVs generated from this data are of high accuracy.
Lambplan
Lamb 2020 Eating Quality Index (LEQ)
The Lamb 2020 Eating Quality index is targeted at terminal producers interested in improving the meat eating quality of their prime lambs while continuing to improve production traits in a balanced way. The LEQ index is based on the same production targets as TCP but adds worm egg count (WEC). LEQ now also includes lambing ease.
Eating Quality and Meat Yield
Lean Meat Yield (%) LMY
Rams with more positive LMY ASBVs produce lambs that have a higher Lean Meat Yield percentage at slaughter.
TCP (Terminal Carcass Production Index) This index has been created to assist producers to achieve both gains in their major production traits, such as post-weaning weight and muscling, as well as ensuring consumer satisfaction from lamb is maintained through focusing on key eating quality traits such as shear force (tenderness) and intramuscular fat (marbling). Unlike LEQ this does not include worm resistance (WEC). TCP now also includes lambing ease.
Intramuscular Fat (%) IMF
Rams with more positive IMF ASBVs produce progeny with higher levels of intramuscular fat. (IMF is a measure of the chemical fat percentage in the loin muscle of a lamb and is often referred to as marbling. IMF has been shown to have a significant impact on the flavor, juiciness, tenderness and overall likeability of lamb).
Shear Force (kg) SF5
Rams with more negative SF ASBVs produce lambs with more tender meat. (Shear Force is a measure of the force or energy required to cut through the loin muscle of lamb after 5 days of ageing, the ASBV is reported in deviations of kilograms of force.
Worm Egg Count (%) PWEC & YWEC
Value of an animals genes for carrying worm burdens – a combination of being genetically less likely to pick up worms and being able to cope immunologically with the worm burden. The lower the better.