Major gene effects3.1. The callipyg

Major gene effects
3.1. The callipyge effect
The callipyge effect is manifested as a major increase in
hindquarter muscling caused by muscle hypertrophy and
was originally identified in USA flocks (Jackson et al., 1993).
The condition is due to a mutation on chromosome 18 and is
expressed in heterozygous animals with maternal imprinting
meaning that the mutation is only expressed when
inherited from the sire (Cockett et al., 1994; Shackelford
et al., 1998). The m. longissimus muscle of callipyge
lambs has much higher levels of shear force (Shackelford
et al., 1997; Taylor and Koohmaraie, 1998; Freking et al.,
1999), with significantly reduced myofibrillar fragmentation
index values indicative of a decrease in protein
degradation (Koohmaraie et al., 1995). It appears that postmortem
proteolysis is delayed in muscle from callipyge
lambs due to higher levels of calpastatin (Koohmaraie
et al., 1995; Geesink and Koohmaraie, 1999). The extent
of proteolysis is also reduced (Geesink and Koohmaraie,
1999), with much less structural disruption of the sarcomere
(Taylor and Koohmaraie, 1998). It appears the effect
is manifested solely through the myofibrillar component
of the m. longissimus muscle with no impact via collagen
(Field et al., 1996). The IMF% is reduced, with no effect on
the rate of pH decline (Koohmaraie et al., 1995), although
there is a change in the proportion and size of muscle
fibres with an increase in the proportion of glycolytic fibres
(Koohmaraie et al., 1995). While there is increased toughness
(Abdulkhaliq et al., 2007) and reduced juiciness of
the m. longissimus from the callipyge lambs there is no
reduction in tenderness in other muscles (Shackelford et al.,
1997; Abdulkhaliq et al., 2002). Increased cooking loss in
meat from callipyge lambs has been reported (Abdulkhaliq
et al., 2007), although not always (Shackelford et al., 1997).

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Major Gene effects
3.1. The Callipyge Effect
The Callipyge Effect is manifested As a Major increase in
Hindquarter muscling caused by Muscle hypertrophy and
was Originally identified in USA Flocks (Jackson et AL., 1993rd).
The condition is Due to a mutation on chromosome 18 and is
expressed in heterozygous. Animals with Maternal imprinting
meaning that only expressed When The mutation is
inherited from The Sire (Cockett et AL., 1994th; Shackelford
et AL., the 1,998th). The m. longissimus Muscle of Callipyge
Lambs has much Higher levels of shearing Force (Shackelford
et AL., one thousand nine hundred and ninety-seven; Taylor and Koohmaraie, the 1998th; Freking et AL.,
one thousand nine hundred and ninety-nine), with significantly reduced myofibrillar fragmentation
index values ​​Indicative of a decrease in protein
degradation (Koohmaraie. et al., 1995). It appears that postmortem
proteolysis is Delayed in Muscle from Callipyge
Lambs Due to Higher levels of Calpastatin (Koohmaraie
et AL., 1995; Geesink and Koohmaraie, 1,999th). The extent
of proteolysis is also reduced (Geesink and Koohmaraie,
the 1,999th), with much less structural disruption of The sarcomere
(Taylor and Koohmaraie, 1998). It appears The Effect
is manifested Solely Through The myofibrillar Component
of The m. Impact Muscle with no longissimus via Collagen
(Field et AL., one thousand nine hundred ninety-six). The IMF% is reduced, with no Effect on
The rate of pH decline (Koohmaraie et AL., 1 995), although
there is a Change in The Proportion and size of Muscle
Fibres with an increase in The Proportion of glycolytic Fibres
(Koohmaraie et AL. ., 1995). While there is increased toughness
(Abdulkhaliq et AL., 2007th) and reduced juiciness of
The m. longissimus from Callipyge The Lambs there is no
Reduction in Tenderness in Other Muscles (Shackelford et AL.,
one thousand nine hundred ninety-seven; Abdulkhaliq et AL., 2,002). Increased Loss in Cooking
Meat from Callipyge Lambs has been Reported (Abdulkhaliq
et AL., 2007th), although Not Always (Shackelford et AL., 1,997).