Genotypic characterization of meat-type lambs expressing the callipyge gene in Turkey: I. Carcass characteristics and retail yield

Authors: VASFİYE KADER ESEN, SELİM ESEN, ORHAN KARADAĞ, ALPER ÖNENÇ, CENGİZ ELMACI

Abstract: This study is set out to evaluate the effects of callipyge (CLPG) gene, attributed to sheep affecting growth and meat quality, on carcass and sensory trait of most preferred meat-type lamb (Kıvırcık, Karacabey Merino, Ramlıç, German Black-Head Mutton × Kıvırcık, Hampshire Down × Merino) in the western part of Turkey. Two datasets were used: (i) 177 lambs (66 males, 111 females) to determine genotype and allele frequencies; (ii) 48 genotypically identified male lambs for the assessment of carcass and meat sensory quality. It was found that homozygous (NN) and heterozygous (MN) conditions of the CLPG gene were observed in all sheep breeds, except Ramlıç which exhibits only NN. No significant differences were observed in CLPG genotypes for slaughter weight, cold carcass weight, and cold dressing percentage (p > 0.05). On the other hand, the effect of genotype on neck percentage was significant (p < 0.01), and lambs expressing CLPG genotype (MN) had a higher neck percentage. Not significantly, but numerically the MN genotype had a higher percentage of the shoulder, rack, and leg than the NN genotype, while the NN genotype had a higher percentage of loin (p > 0.05). Similarly, the effect of genotype on meat quality assessment was not significant (p > 0.05); however, shear force, water holding capacity, and cooking loss of the NN genotype were higher than the MN genotype. Indeed, no interaction between genotype and time was observed on the color parameter of the Longissimus thoracis et lumborum muscle at various storage periods (p > 0.05). The findings suggest that all meat-type sheep breeds (except Ramlıç) were polymorphic, suggesting that heterozygous individuals who received the CLPG mutation from the sire should be adopted in selection programs to improve carcass traits.

Keywords: Callipyge, lamb, primal cuts, carcass, shear force, meat quality

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