Beef Progeny Test strengthens NZ beef genetics
Mating wrapped up last month at the across-breed Beef Progeny Test on Pāmu’s Kepler Farm in Manapouri.
Now entering its sixth year, the progeny test is a cornerstone of the Informing New Zealand Beef (INZB) programme.
On the farm, Hereford and Angus cows are run side-by-side with crosses undertaken both ways.
This replicates the crossbreeding systems commonly used by commercial beef breeders across New Zealand. Data is collected from conception through to processing including carcase data from calves and reproductive data from heifers born into the programme.
The test retains purebred and first-cross heifer progeny (where commercially viable), evaluating them under natural service for at least their first two matings. Last year's mating at Kepler achieved a record 70% conception rate via artificial insemination.
Beef + Lamb New Zealand's (B+LNZ) head of genetics, Jason Archer says the Beef Progeny Test plays a critical role in creating a stronger future for New Zealand beef farmers and the industry.
"It allows us to evaluate good bulls on the same level playing field while demonstrating the differences and similarities between the breeds, as well as the benefits of hybrid vigour - and the opportunities this presents for ongoing genetic improvement," Archer says.
Breeders of bulls selected for use in the Beef Progeny Test receive detailed information about the performance of their bull's progeny, including processing data.
The across-breed Progeny Test builds on data gathered from the original Beef Progeny Test (2014-2020), which compared bulls across several large-scale commercial beef operations nationwide.
B+LNZ continues to analyse the dataset collected over the course of the original Beef Progeny Test and the current across-breed Beef Progeny Test to provide valuable insights for stud breeders and commercial farmers.
A series of short articles by scientist and ‘data wrangler’ Dr Nicola Dennis brings to life some of these findings.
Topics covered include mature live weight and growth, the genetics of body condition scores, increasing beef marbling without excess external fat, carcase rib fat depth, and how ultrasound scanning can predict marbling in beef.
