03546cam a2200349 a 4500 EG-GiCUC 20250223031624.0 161214s2016 ua dh f m 000 0 eng d EG-GiCUC eng EG-GiCUC eng Deposite Ph.D Cai01.07.03.Ph.D.2016.Mo.B Mohamed Ali Mohamed Ibrahem Zayed Biotechnological applications on camel meat quality / Mohamed Ali Mohamed Ibrahem Zayed ; Supervised Ahmed Farid Ibrahim Elkholy , Mohamed Ali Ibrahim Salem , Mohamed Farag Shehata تطبيقات بيوتكنولوجية على جودة لحوم الإبل Cairo : Mohamed Ali Mohamed Ibrahem Zayed , 2016 122 P. : charts , facsimiles ; 25cm Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Animal Production Eleven growing one-humped male camels (8 Sudani and3 Maghrabi) were used to study their meat quantity and quality in terms of carcass traits, physical properties, chemical composition and histological traits of camel meat to find the relationship between single nucleotide polymorphisms (SNPs) in the growth hormone and Myogenic factor 5 genes and meat characteristics in male dromedary camels.The SNPs identification showed one SNP at the nucleotide number 377 which was a change of T nucleotide to either A or C nucleotide with frequencies of 0.73 and 0.27, respectively. The obtained sequences were converted into amino acid sequences, that conversion proved the change in the codon number 377 from T>A, and the translation into the amino acids from methionine to lysine, this SNP may be used as a candidate gene for meat quality traits in dromedary camel. The effects of MYF5 and GH genes on slaughter weight, dressing percentage, dressing percentage with hump and dressing percentage with Edible parts were significant, and the effect on carcass weight, left fore quarter weight, Left hind quarter weight, four quarters weight, edible parts weight and carcass with hump weight were even highly significant. The effects of MYF5 on neck weight, shoulder as a percentage, foreshank percentage, foreshank bone as a percentage, foreribs percentage, brisket weight, leg weight and loin weight were significant and the effects on carcass component weight, shoulder weight, filet weight and total carcass bone weight and percentage were even highly significant. The results also indicated that GH significantly contributed to the carcass cuts.The obtained sequences of MYF5, GH 3 UTR and 5 UTR were submitted and accepted at the international gene bank and got the accession numbers (KR909026.1, KR909027.1, KR902742.1, KR902743.1, KR902744.1 and KR902745.1).The effects of MYF5 and GH on eye muscle area, protein and fat contents were significant. The effects of GH on cocking loss percentage, thickens of fibers and bundle area were significant to highly significant.The results prove the possibility of using the studied genes in marker assisted selection programs for meat production in camels Issued also as CD Camel meat Dromedaries Growth hormone gene Ahmed Farid Ibrahim Elkholy , Supervisor Mohamed Ali Ibrahim Salem , Supervisor Mohamed Farag Shehata , Supervisor http://172.23.153.220/th.pdf Nazla Revisor Shaima Cataloger ddc TH 58962 58962 ddc 0 CUCL cl210 2024-02-11 Cai01.07.03.Ph.D.2016.Mo.B 01010110070410000 2023-09-22 00:00:00 TH ddc 0 CUCL cl2u8 2024-02-11 Cai01.07.03.Ph.D.2016.Mo.B 01020110070410000 2023-09-22 00:00:00 70410.CD CD