1. Kangaroos to the Rescue
Gus McFarlane
Hasitha Priyashantha
Adriana Llopis

2. What Australia Faces
Driest continent on earth – 80% desert and semi-arid.
History of extensive beef farming practices.
Global warming poses a serious threat to livestock production.

4. Current Issues with Kangaroo Industry
All wild culled, therefore inconsistent supply
Tough meat – most used as pet food
Inconsistent slaughter practices and processing
Never been commercially domesticated

5. Consumption of Kangaroo meat is healthier and more sustainable than eating beef or lamb
Source :

6. Low CH4 emmission
Source: ‘Kangaroos to the Resuce’ New Scientist December pp

7. Naturally adapted Distributed all over the Australian contient
Source :
Distributed all over the Australian contient
Well adapted to dry/harsh conditions

8. Grow well in range environments
Eat less than cow or sheep
Can eat lower quality foods than sheep and cattle
Feed on native vegetation
Very low water requirements
Would require minimum farming inputs

9. More gentle - soft feet, less trampling
Hooves cause damage to vegetation and cause compaction of soils, which leads to erosion.
Kangaroos have padded feet, which are much gentle on the land

10. Healthy meat Low in saturated fat, and is 98% fat free
High in iron, protein, zinc and B-group vitamins
Good source of omega-3 fats, which help reduce the risk of heart disease
Contains conjugated linoleic acid and antioxidant

11. Action Plan
Develop a genetically superior line of meat kangaroos that prospers in semi-intensive farming systems of Australia.
With the benefits of kangaroo in mind, we plan to develop these animals into a sustainable, high quality protein source for Australia and abroard. The overall goal of our Action plan is to develop a genetically superior line of meat kanagroos that will prossper a semi intensive farming environments

12. KANGAROO BREEDING PROGRAM
 Temperament
 Conformation
 Carcass yield
 Feed conversion ratio
 Growth rate (indirectly tenderness)
Measured Traits
 Mothering ability
 Selective mating
 Artificial insemination
 Cross-breeding for hybrid vigour
 Develop both a sire and dam line
Breeding Technologies
 MAS – Marker Assisted Selection
 QTL – Quantitative Trait Loci
Genetic Technologies
 Ensure adequate food is available all year round
 Water supply
 Large fenced areas
Semi Intensive Farming System
The backbone of project will be focus on a accelerated breeding program that is able to develop a high performing meat kanagroos.
We will measure traditional meat breeding characteristics such as feed conversion ration, growth rate, which indirectly effect tenderness as rapidly growing animals are usually salughtered at a younger age and have therefor ehave very tender meat. Carcass yield and conformation, temperament and mothering ability. In addition to traditional breeding strategies, these characteristics will also be correlated with geentic technologies such as QTL and MAS.
Breeding techniques that will be employed, we will look to develop both a sire and dam line. We see if cross breeding is beneficial, such as breding grey kangagroos with red kanagroos to achieve high bred vigor. Also the plan to pioneer an artifical inseminaton technique, however if this doesn’t avail selective mating will be used instead.
Fnally, to maximise the benefits of genetic breeding program we plan to farm these animals in a semi intensive system. Large fences, water and adequte food year round. Most of the year this will mean no additional food is neededto be suppied, however, during dry seasion some forage would be needed.

13. Plan Milestones Phase 1 Phase 2 Phase 3
Experimental herd (e.g. 10 males and 40 females)
Identify feasibility for further development
Phase 2
Investment in semi-intensive farming system
Continue to grow herd size and improve genetics
Phase 3
Commercialisation and expansion
Sale of genetics and meat

14. Risk Assessment
Genetically superior kangaroos could escape and decimate the wild population.
Many years before a return on investment is achieved.
Risk of breeding out nature adaptation to environment.

15. Thank you for listening