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All Journal Buletin Peternakan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Animal Production
Listyarini, Kasita
Department Of Animal Production And Technology, Faculty Of Animal Science, IPB University, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Veterinary Other

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Identification of AHSG gene polymorphism and association with flavor and odor compounds of Indonesian lamb meat Septiyawan, Ganda Adi; Listyarini, Kasita; Noor, Ronny Rachman; Roosita, Katrin; Gunawan, Asep
Buletin Peternakan Vol 49, No 1 (2025): BULETIN PETERNAKAN VOL. 49 (1) FEBRUARY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i1.89123

Abstract

Flavor and odor are important factors for consumers to consider the quality of lamb meat. The AHSG Alpha2-Heremans- Schmid Glycoprotein gene is associated with a fatty acid content and is indicated as a gene controlling flavor and odor compounds. The research aims to identify the AHSG gene polymorphism and its association with flavor and odor compounds in Indonesian lamb meat. The sample used in this study was 105 ram samples consisting of 10 Javanese Fat-Tailed Sheep (JFTS), 80 Javanese Thin-Tailed Sheep (JTTS), and 15 Jonggol sheep (JS). The AHSG gene polymorphism was validated using the PCR-RFLP technique with the EagI enzyme EagI. The association of the AHSG gene SNP (g.198655287 G>A) with odor and flavor was analyzed using the T-tests. The AHSG gene polymorphism in Indonesian lamb was polymorphic with three genotypes, i.e., GG, GA, and AA, and in the Hardy-Weinberg equilibrium. The AHSG significance was associated (P<0.05) with skatole compounds (MOA, EOA, MNA, and MI). The AA genotype is recommended for a candidate marker of flavors and odors because it associated with low compound values. The AHSG gene, specifically the SNP g.198655287 G>A, can potentially serve as a genetic marker for lamb meat production by reducing flavor and odor.
Co-Authors Akbanugra Yudhananda Asep Gunawan Cahyo Budiman Cece Sumantri Gilang Kurnia Abdillah Herpina Herpina Ismeth Inounu Jakaria Jakaria Katrin Roosita Mohamad Yamin Muhammad Suhendra, Muhammad Mutasem Ali M. Abuzahra Novita Nur Anggraeni Ratna Sholatia Harahap Raudah Putri Ekawati Ronny Rachman Noor Sarah Tazkya SATRIYAS ILYAS Septiyawan, Ganda Adi Siti Zubaidah SRI RAHAYU Yusuf, Salman