Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Association study and expression analysis of olfactomedin like 3 gene related to meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep

  • Listyarini, Kasita (Graduate School of Animal Production and Technology, Faculty of Animal Science, IPB University) ;
  • Sumantri, Cece (Department of Animal Production and Technology, Faculty of Animal Science, IPB University) ;
  • Rahayu, Sri (Department of Animal Production and Technology, Faculty of Animal Science, IPB University) ;
  • Uddin, Muhammad Jasim (School of Veterinary Medicine, Murdoch University) ;
  • Gunawan, Asep (Department of Animal Production and Technology, Faculty of Animal Science, IPB University)
  • Received : 2021.09.03
  • Accepted : 2022.03.30
  • Published : 2022.10.01
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Abstract

Objective: The objective of this study was to identify polymorphism in olfactomedin like 3 (OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep. Methods: A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population. Results: The findings revealed a novel polymorphism in the OLFML3 gene (g.90317673 C>T). The OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes. Conclusion: The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.

Keywords

Acknowledgement

The authors acknowledge the RISTEKDIKTI for funding this research in 2022 fiscal year (the grant number 001/E5/PG.02.00PT/2022, dated 16 March 2022 WCR (World Class Research). Additionally, the authors sincerly thanks to those colleagues who provided constructive feedback on this manuscript.

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