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    Estimates of genetic parameters for different body weights and muscle and fat depths of Karayaka lambs
    (SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2016) Aksoy, Yuksel; Ulutas, Zafer; Sen, Ugur; Sirin, Emre; Sahin, Aziz
    In the current paper the direct additive and maternal genetic effects on birth, weaning (at 90 days of age), and scanning (at 20 weeks of age) weights and muscle and fat depths of the ribeye area in Karayaka lambs were investigated. Analyses were carried out by the restricted maximum likelihood approach, fitting 6 animal models with various combinations of direct and maternal effects. The best model was chosen after testing for improvement in the log-likelihood values. Direct heritability (h(d)(2)) for all traits decreased when maternal genetic effects were included in the models. The maternal heritability (h(m)(2)) ranged from 0.15 to 0.22 for birth weight, from 0.04 to 0.14 for weaning weight, and from 0.08 to 0.16 for scanning weight. The effects of h(m)(2) on muscle depth and fat depth of the ribeye area were not considered due to their insignificance. The permanent environmental effect of the dam was significant for birth, weaning, and scanning weights. Moderate negative genetic correlations (r(am)) between the direct and maternal genetic effects were observed, which were significant for birth (-0.179 and -0.221), weaning (-0.310 and -0.415), and scanning (-0.116 and -0.141) weights. As a result, h(d)(2) and h(m)(2) can be used as selection criteria for birth, weaning, and scanning weights in Karayaka lambs.
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    Genetic trends of body weight and some scanning traits of Karayaka lambs
    (Agricultural Research Communication Centre, 2018) Ulutas, Zafer; Aksoy, Yuksel; Sahin, Aziz; Sirin, Emre; Sen, Ugur; Kuran, Mehmet
    This investigation was conducted to estimate the breeding values and genetic trends for body weight (BW), scanning fat depth (SFD) and scanning muscle depth (SMD) of Karayaka lambs (n= 1059) at 140 +/- 3.36 day of age. Experiments were conducted in a nucleus flock of Karayaka sheep under a selective breeding program to increase productivity at research farm of Gaziosmanpasa University between the years 2006 - 2011. Breeding values were estimated with ASREML software. While genetic trend for BW and SMD showed a smooth ascending trend, SFD exhibited a descending trend throughout the experimental period. The genetic trend for BW, SFD and SMD of Karayaka lambs were observed as 0.433 kg / year, 0.00686 mm / year and 0.00786 mm / year, respectively. The results showed that applying of a selection program on BW, SMD and SFD characteristics would increase BW and SMD values and decrease SFD value in Karayaka lambs.
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    Murat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs
    (Copernicus Gesellschaft Mbh, 2019) Aksoy, Yuksel; Cicek, Umran; Sen, Ugur; Sirin, Emre; Ugurlu, Mustafa; Onenc, Alper; Kuran, Mehmet
    The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kivircik (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p < 0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p < 0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p < 0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.
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    The relationship between muscle fiber characteristics and some meat quality parameters in Turkish native sheep breeds
    (ELSEVIER SCIENCE BV, 2017) Sirin, Emre; Aksoy, Yuksel; Ugurlu, Mustafa; Cicek, Umran; Onenc, Alper; Ulutas, Zafer; Kuran, Mehmet
    This research was conducted to determine muscle fiber characteristics and its relationship with some meat quality traits in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from lambs of some Turkish native sheep breeds. A total of 36 singleton male lambs were used as experimental pure breed animals of Karayaka (n = 6), Kivircik (n = 6), Middle Anatolian Merino (n = 6), Awassi (n = 6), Morkaraman (n = 6) and Akkaraman (n = 6) breeds. All experimental animals were fed the same diet until they reach to a target weight of 40 kg weight. After the feeding period all lambs were slaughtered and LD and ST muscle samples were collected for determination of some meat quality traits (tenderness, pH, water holding capacity, and colour) and ATPase staining of muscle fibers. Type IIB muscle fiber numbers of Morkaraman sheep were higher than those of other breeds in LD muscle (P < 0.05). Awassi lambs had higher number of (P < 0.05) type IIA fibers and total fiber numbers in ST muscle compared to other breeds. Diameter of type I muscle fiber of ST muscle from Kivircik lambs was higher than those of other breeds (P < 0.05). There were positive correlations between diameters of type I (r = 0.513; P<0.05), type ILIA (r = 0.476; P < 0.05) and tenderness in LD and ST muscles of all breeds. Results of the present study showed that muscle fiber characteristics of lambs of different Turkish native sheep breeds differ and muscle fiber characteristics influence some meat quality traits. (C) 2017 Elsevier B.V. All rights reserved.