Effect of Polymorphism of Calpastatin gene, Age on meat Tenderness for Carcasses in Local Awassi sheep | ||
| Egyptian Journal of Sheep and Goats Sciences | ||
| Article 17, Volume 11, Issue 3, December 2016, Pages 1-2 PDF (905.16 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejsgs.2016.26344 | ||
| Authors | ||
| Wafaa Ismail Ibrahim1; Ali kali2 | ||
| 1College of Agriculture, University of Baghdad, Iraq. | ||
| 2Ministry Of Agriculture. | ||
| Abstract | ||
| ABSTRACT This study was conducted in the farm of animals, of the College of Agriculture, University of Baghdad as well as Genetic Resources Laboratories Unit, Animal Resources Department, Ministry of Agriculture and Biotechnology Research Center, AL- Nahrain University, during the period 15/7/2014 until 01/4/2015.The aim of the study was to determine the genotypes gene of Calpastatin and the statement of the effect of genotypes on the local Awassi sheep carcasses, and studying the relationship of sex of animal with a number of qualitative characteristics of sheep meat. The study used 40 animals of local Awassi sheep (20 males and 20 females) homogeneous reconstructed. The study included blood and flesh samples of Longissimus dorsal muscle (LD) and Femoris muscle Biceps (BF). Polymerase Chain Reaction technique (PCR) and PCR-RFLP were used, by the use of Restriction enzyme MspΙ, to identify the genotypes of the Calpastatin gene . The distribution percentage of polymorphism accounted for gene of Calpastatin in the sample studied of Awassi sheep were 75.00, 22.50 and 2.50% for each of the genotypes MM, MN and NN, respectively. The variation among these percentages were highly significant and the emergence of the two alleles M and N and the repetition of allele M was 0.86 and allele N stood at 0.14. The quality of Organoleptic gene, as the effect of the genotype gene "Calpastatin", was significant (P≤0.05) in recipes of flavor and juiciness. So it distinguish the genotype NN with loudest 5:00 and 3:16 values, respectively, after the genotypes MN and MM excelled both genotypes carriers for the allele N on the pure MM genotype in the recipe of flavor and juiciness. General qualities of tenderness and receptivity was not affected morally with different genotypes of the gene. However, the difference in age was high significantly emerged (P≤0.01) on each sensory qualities (flavor, tenderness, juiciness and public acceptance), reaching the highest value for the recipe flavored at age 2-4 years (4.83). The highest value for the mellowness was at age 1-2 years, It amounted 3.18 and showed the highest value of prescription juiciness at age 1-2 years (2.95), while other ages (2-4 years and more than 4 years) were 2.27 and 2.74, respectively. | ||
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