Callipyge gene effects on lamb growth, carcass traits, muscle weights and meat characteristics

Small Ruminant Research

Volumn 45, Issue 2, 2002, Pages 89-93

  Abdulkhaliq, A M ^a   Meyer, H H ^b   Thompson, J M ^b   Holmes, Z A ^b   Forsberg, N E ^b   Davis, S L ^b  

^a BIRZEIT UNIVERSITY   (Israel)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Callipyge; Carcass; Gene; Lamb; Meat

Indexed keywords

LAMB; OVIS ARIES;

EID: 0036325027     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0921-4488(02)00086-X     Document Type: Article

References (14)

1. Cutability, fatty acid profiles and palatability of Callipyge and Normal lambs
2. Photoelectric color difference meter
3. Muscle trait inheritance, growth performance and feed efficiency of sheep exhibiting a muscle hypertrophy phenotype
4. The effect of a muscle hypertrophy gene on muscle weights of ram lambs
5. Carcass characteristics of Rambouillet ram lambs with genetic muscle hypertrophy
6. Carcass and cooked meat characteristics of lambs sired by Dorset rams heterozygous for the Callipyge gene, Suffolk rams and Texel rams
7. Identification of a random genetic marker that is linked to a gene causing muscle hypertrophy in sheep
8. Quality characteristics of cooked lamb from Callipyge animals and half-siblings
9. Characteristics of pre-rigor pressurized versus conventionally processed beef cooked by microwaves and by broiling
10. The influence of the Callipyge gene on carcass characteristics of whitefaced and blackfaced lambs