Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of the Indonesian Tropical Animal Agriculture
K. Listyarini
Department of Animal Production and Technology, Faculty of Animal Science, IPB University
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Association of CYP2A6 gene related to the characteristic carcass, commercial cuts, quality of meat and cholesterol of lamb meat R. F. Istiqlal; K. Listyarini; J. Jakaria; C. Budiman; A. Gunawan
Journal of the Indonesian Tropical Animal Agriculture Vol 49, No 3 (2024): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.49.3.204-214

Abstract

As meat-producing livestock, sheep are a benchmark for communities seeking quality and healthy meat. The CYP2A6 gene has emerged as a potential tool for improving lamb meat quality. This study investigated the genetic variability of the CYP2A6 gene and its association with key determinants of lamb meat quality. The research involved 140 male sheep from five breeds: Javanese thin-tail sheep (JTTS), Garut sheep (GS), Jonggol sheep (JS), Barbados cross sheep (BCS), and Compass agrinak sheep (CAS). PCR-RFLP was employed to identify CYP2A6|BsmAI gene polymorphism and the general linear model (GLM) was used to analyze the gene's association with meat quality. The results showed a polymorphism in the CYP2A6 gene (SNP g.49170107 G>T), presenting two genotypes: GG and GT. The analysis results demonstrated that the CYP2A6 gene (P<0.05) significantly correlates with carcass characteristics (live weight, hot carcass weight, carcass percentage, cold carcass weight), commercial cuts, physical meat quality, and cholesterol content. The GT genotype exhibited superior meat quality to the GG genotype, suggesting that the CYP2A6 gene could serve as a valuable genetic marker for enhancing lamb meat quality.
Polymorphism of BGN gene (g.77807325 G>C) and its association with fatty acid and carcass characteristics of Indonesian meat lamb M. F. Amin; C. Sumantri; I. I. Arief; A. Jayanegara; K. Listyarini; R. S. Harahap; A. Gunawan
Journal of the Indonesian Tropical Animal Agriculture Vol 49, No 2 (2024): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.49.2.125-134

Abstract

Fatty acid content and carcass characteristics are two meat quality traits consumers choose to ob tain healthy and high-quality lamb. Genetic improvement of fatty acid content and carcass characteris tics in sheep is important to increase the public appeal of lamb meat. The Biglycan gene (BGN) is a gene that functions to regulate the growth and maintenance of connective tissues, such as bone and cartilage. This study examined the polymorphism of the BGN gene to get a deeper understanding of the correlation between fatty acid content and carcass traits in Indonesian sheep. The PCR-RFLP ap proach was used to detect polymorphism in the BGN gene in meat samples obtained from the longissi mus dorsi region of 115 rams aged between 10 and 12 months. The General Linear Model (GLM) was used test to analyze genotyping through association studies between genotypes and phenotypic attrib utes. The results indicated that the carcass' fatty acid composition, including tridecanoic acid (C13:0), arachidonic acid (C20:4n-6), and polyunsaturated fatty acids (PUFA), as well as the BGN gene with SNP point g. 77807325 G>C (GG and CC genotypes), were significantly (P<0.05) related to these traits. Genotype GG was more associated with carcass percentage traits than other genotypes, whereas genotype CC was best associated with carcass length traits. The BGN gene with SNP point g. 77807325 G>C can be a potential genetic marker for selecting fatty acid (tridecanoic acid C13:0), pol yunsaturated fatty acid (PUFA), arachidonic acid), carcass percentage, and carcass length in sheep meat in Indonesia.
Co-Authors A. Gunawan A. Jayanegara C. Budiman C. Sumantri I. I. Arief Jakaria Jakaria M. F. Amin R. F. Istiqlal R. S. Harahap