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Eat Welsh Lamb & Welsh Beef

Welsh farmers are famous all over the world for producing distinctive, world-class tasting lamb and beef.

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Porc Blasus

In Wales, we do things differently. Our pigs are reared in small herds. And our farmers have visionary yet traditional values.

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Red Meat Hub

The Red Meat Hub provides free resources for teaching young people about where food comes from, cooking and healthy eating. Visit our dedicated health and education sections and take a Food Field Trip with plenty of worksheets, recipes, videos and interactive quizzes.

Visit website
Eat Welsh Lamb & Welsh Beef

Welsh farmers are famous all over the world for producing distinctive, world-class tasting lamb and beef.

Visit website
Porc Blasus

In Wales, we do things differently. Our pigs are reared in small herds. And our farmers have visionary yet traditional values.

Visit website
Red Meat Hub

The Red Meat Hub provides free resources for teaching young people about where food comes from, cooking and healthy eating. Visit our dedicated health and education sections and take a Food Field Trip with plenty of worksheets, recipes, videos and interactive quizzes.

Visit website

A Comparison of the Performance of New Zealand Suffolks with UK Suffolks in a Welsh lowland Environment

Suffolk genetics from New Zealand are being promoted throughout the UK on the basis of their ‘easicare’ attributes. However, the extent to which these genetics contribute to ease of management when run under the same management conditions as UK Suffolk genetics had not been quantified. The objective of this project was to quantify and compare the performance of the progeny of New Zealand Suffolks with UK Suffolks when used as terminal sires on commercial crossbred ewes in a Welsh lowland situation.

 

Aims

This demonstration project compared the performance of progeny of Mule type ewes when sired by either New Zealand Suffolks (preferably 100% NZ breeding) born in the UK, High index (all top 5% index) UK Suffolks or Average UK Suffolks (from non-recorded or average index flocks). Primary performance indicators included slaughter weight, age at slaughter, conformation and fat class as well as benchmarking the ‘ease of management’ traits of lamb vigour, ease of lambing and faecal egg counts.

 

Who did the work?

The project was carried out by the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University in collaboration with industrial partners Innovis Ltd and the Suffolk Sheep Society. The study was funded by HCC, Innovis Ltd and the Suffolk Sheep Society.

 

Results

The full report can be found here.