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Article

The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb.

Meat science - 1 Sept 2013

Hope Mitchell, Haynes Fay, Oddy Hutton, Koohmaraie Mohammad, Al-Owaimer Abdullah, Geesink Geert

Abstract excerpt

This study evaluated the effects of the myostatin g+6723G>A mutation on carcass and meat quality traits of lamb (AA: n=5; AG: n=8; GG: n=9). Dressing percentage was positively affected by the mutation with homozygotes for the mutation having the highest yield. Regarding carcass composition, there was a significant increase in the proportional weights of the loin and hindquarter muscles. Objective meat quality...

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Collagen
Food Handling
Food Quality
Meat
Myoglobin
Myostatin

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Sheep, Domestic

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PMID: 23680643
DOI: 10.1016/j.meatsci.2013.03.029

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