The Science
Research-backed excellence in every aspect of Margra Lamb production.
Precision Breeding & Animal Science
Advanced genetic analysis and selective breeding programs optimize meat quality traits through data-driven decisions.
- DNA marker analysis for marbling prediction, fat melting point and omega-3
- Genomic selection for tenderness traits
- Performance recording across generations
- Breeding value estimation algorithms
Key Finding
50+ genetic markers analyzed per animal
Fat Melting Point & Bioavailability
Research into intramuscular fat composition reveals why Margra Lamb's 28°C-35°C / 82.4°F-95°F melting point creates superior eating experiences.
- Fatty acid profile optimization
- Melting point temperature analysis
- Flavour compound release studies
- Texture and mouthfeel research
Key Finding
28°C-35°C (82.4°F-95°F) - fat melting point vs 40°C-45°C (104°F–113°F) industry average.
Omega-3 Content vs Other Red Meats
Margra Lamb stands apart with naturally high levels of long-chain omega-3 fatty acids – the same EPA and DHA found in salmon.
- 3x more omega-3s than conventional lamb
- Every serve providing around 30mg of EPA, DHA and DPA
- Pasture-based omega-3 enhancement
- Comparative nutritional studies Bioavailability research
Key Finding
2x higher omega-3 content than conventional lamb.
Research Partnerships
Collaborations with leading universities and research institutions validate our breeding program and meat quality claims.
- University of Tasmania, James Cook University & Newcastle University partnerships
- CSIRO & MLA collaboration projects
- Independent laboratory validation
- Peer-reviewed research publications
Key Finding
8 x Published Peer-reviewed research publications.
"The genetic markers we've identified in Margra Lamb represent a breakthrough in meat quality prediction. This level of precision in breeding is unprecedented in the Australian & Global sheep industry."
Scientific Publications
1. Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau- Aduli AEO 2020. MARGRA lamb eating quality and human health-promoting omega-3 long-chain polyunsaturated fatty acid profiles of Tattykeel Australia White Sheep: Linebreeding and gender effects. Antioxidants 9 (11), Article 587 (IF 6.0) DOI: https://doi.org/10.3390/antiox9111118
2. Pewan SB, Otto JR, Huerliman R, Budd AM, Mwangi FW Edmunds R, Holman BWB, Henry MLE, Kinobe RT, Adegboye OA, Malau-Aduli AEO 2020. Genetics of omega-3 long-chain polyunsaturated fatty acid metabolism and meat eating quality in Tattykeel Australian White lambs. Genes 11 (5), Article 587 (IF 2.8) DOI: https://doi.org/10.3390/genes11050587
3. Pewan SB, Otto JR, Huerliman R, Budd AM, Mwangi FW, Edmunds R, Holman BWB, Henry MLE, Kinobe RT, Adegboye OA, Malau-Aduli AEO 2021. Next generation sequencing of single nucleotide polymorphic DNA-markers in selecting for intramuscular fat, fat melting point, omega-3 long- chain polyunsaturated fatty acids and meat eating quality in Tattykeel Australian White MARGRA lamb. Foods 10 (10), Article 2288 (IF 4.7) DOI: https://doi.org/10.3390/foods10102288
4. Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau- Aduli AEO 2021. Nutritional enhancement of health beneficial omega-3 long-chain polyunsaturated fatty acid in the muscle, liver, kidney, and heart of Tattykeel Australian White MARGRA lambs fed pellets fortified with omega-3 oil in a feedlot system. Biology 10 (9), Article 912 (IF 3.6) DOI: https://doi.org/10.3390/biology10090912
5. Pewan SB, Otto JR, Kinobe RTK, Adegboye OA, Malau-Aduli AEO 2022. Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point and carcass characteristics of Tattykeel Australian White MARGRA lambs. Frontiers in Veterinary Science 9, 933038 (IF 2.6)
DOI: https://doi.org/10.3389/fvets.2022.933038
6. Otto JR, Pewan SB, Edmunds RC, Mwangi FW, Kinobe TK, Adegboye OA, Malau-Aduli AEO 2023. Differential expressions of FASN, SCD, and FABP4 genes in the ribeye muscle of omega-3 oil-supplemented Tattykeel Australian White lambs. BMC Genomics 24: 666 (IF = 3.5) DOI: https://doi.org/10.1186/s12864-023-09771-x
7. Malau-Aduli AEO, Nguyen DV, Le VH, Nguyen QV, Otto JR, Malau-Aduli BS, Nichols PD 2019. Correlations between growth and wool quality traits of genetically divergent Australian lambs in response to canola or flaxseed oil supplementation. PLoS ONE 14(1): e0208229; (IF 2.9) DOI: https://journals.plos.org/plosone/article?id=10.1 371/journal.pone.0208229https://doi.org/10.1186/s12864-023-09771-x
Continuous Validation
Every claim about Margra Lamb's superiority undergoes rigorous scientific validation through independent testing and peer review.
Our quality assurance program includes monthly testing of fat composition, melting points, omega-3 levels, pH measurements, and sensory evaluation by trained panels.
This commitment to scientific rigor ensures that our breeding program continues to deliver measurable improvements in meat quality that translate to superior dining experiences.
Ongoing Quality Testing
Science-Backed Excellence
Experience the difference that decades of research and scientific validation make in every cut of Margra Lamb.
Oberon, NSW Australia