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Hoggets (ewe lambs aged 4 to 16 months) can be bred from approximately 8 months of age for potentially increased flock production and profit, however most New Zealand hoggets are not presented for breeding and their reproductive success is highly variable. Bio-economic modelling was used to analyse flock productivity and profit in four sets of scenarios for ewe flocks with varying mature ewe (FWR) and hogget (HWR) weaning rate combinations. Firstly, hogget breeding was identified to become profitable when break-even HWRs of 26% and 28% were achieved for flocks with FWRs of 135% and 150%, respectively. Secondly, relatively smaller improvements in FWR were identified to increase profit to the same level as larger improvements in HWR. Thirdly, a high performing flock with FWR and HWR both ≥ the 90th percentile currently achieved commercially, was the most profitable flock modelled. Fourthly, a FWR was identified with which a farmer not wishing to breed hoggets could have the same profit as a farmer with a flock achieving current industry average FWR and HWR. Overall, the relative profit levels achieved by the modelled flocks suggest that more farmers should consider breeding their hoggets, though improvements in FWRs should be prioritised.
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http://dx.doi.org/10.3390/ani11051303 | DOI Listing |
Front Vet Sci
December 2024
College of Coastal Agricultural Sciences, Guangdong Ocean University, Zhanjiang, China.
Background: The fat tail of sheep is an adaptive trait that facilitates their adaptation to harsh natural environments. MicroRNAs (miRNAs) have been demonstrated to play crucial roles in the regulation of tail fat deposition.
Methods: In this study, miRNA-Seq was employed to investigate the expression profiles of miRNAs during different developmental stages of sheep fat tails and elucidate the functions of differentially expressed miRNAs (DE miRNAs).
N Z Vet J
March 2025
Department of Veterinary Clinical Sciences, City University of Hong Kong, Kowloon, Hong Kong.
Aims: To describe rates of and reasons for culling and mortality of ewes between breeding and mid-lactation on New Zealand sheep farms; to investigate associations of these variables with farm demographic variables; and to describe rates of and reasons for culling of ewes at weaning.
Methods: Participants were a convenience sample of 34 farms from across New Zealand. Demographic data were initially collected for each farm via a questionnaire administered in-person to the flock owner or manager.
J Anim Sci
January 2024
School of Environment and Rural Science, University of New England, NSW 2351, Armidale, Australia.
Random regression (RR) models are recommended as an alternative to multiple-trait (MT) models for better capturing the variance-covariance structure over a trajectory and hence more accurate genetic evaluation of traits that are repeatedly measured and genetically change gradually over time. However, a limited number of studies have been done to empirically compare RR over a MT model to determine how much extra benefit could be achieved from one method over another. We compared the prediction accuracy of RR and MT models for growth traits of Australian meat sheep measured from 60 to 525 d, using 102,579 weight records from 24,872 animals.
View Article and Find Full Text PDFAnimal
September 2023
School of Veterinary and Life Sciences, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia.
Feed intake, methane and feed efficiency have important genetic correlations with growth, carcase weights and mature size that need to be considered when breeding for production whilst reducing feed requirements and methane production in the Australian sheep industry. Live weight, growth, fat and muscle have significant antagonistic relationships with feed intake, which may make simultaneous selection for efficiency traits and, growth and meat quality slower. For example, selecting animals that grow faster is known to reduce meat-eating quality.
View Article and Find Full Text PDFJ Proteomics
March 2023
Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.
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