Association and Expression of CYP2A6 and KIF12 Genes Related to Lamb Flavour and Odour

Abstract

Cytochrome P450, family 2, subfamily A, polypeptide 6 (CYP2A6) and kinesin-like protein KIF12 (KIF12) genes are predicted as candidate genes which play important roles in lamb flavour and odour. The aim of this study was to analyse the genotype polymorphism of CYP2A6 and KIF12 genes, to study association and expression of these genes with lamb flavour and odour. Identification of genes polymorphism and associations of CYP2A6 and KIF12 genes were performed using PCR-RFLP method and GLM analysis. The PCR-RFLP products of CYP2A6 and KIF12 were digested by restriction enzyme BsmAI and BfaI, respectively. The expression of CYP2A6 gene was performed using qRT-PCR. The results showed that the CYP2A6 and KIF12 genes were polymorphics. The CYP2A6 gene found to have two genotypes (TT and GT), whereas the KIF12 gene found to have three genotypes (CC, CT, and TT). The CYP2A6 and KIF12 genes were in Hardy Weinberg Equilibrium (HWE). Association analysis showed that CYP2A6 (g.49170107 G>T) was significantly (P<0.05) associated with 3-methylindole (MI) or skatole, while KIF12 (g.9617965 C>T) was not significantly associated with lamb flavour and odour. The GT genotype exhibited a greater 3-methylindole (MI) or skatole than the TT genotype (P<0.05). The mRNA expression analysis showed that CYP2A6 mRNA expression was higher (P<0.01) in animals with the TT genotype. These results will improve the understanding of the functions of the CYP2A6 in lamb flavour and odour, especially in term of 3-methylindole (MI) or skatole compound within the liver and will shed light on CYP2A6 as a candidate in the selection of sheep with low lamb flavour and odour.

Polymorphism and Expression of HSD17β13 Gene and Its Association with Lamb Quality of Indonesian Sheep

“…The lamb odor and flavor determination were referring to Listyarini et al (2018) method. The fat content was measured on the longissimus dorsi muscle by using the Soxhlet extraction method.…”

“…Each sample was analyzed in duplicate and relative gene expression was calculated according to the efficiency corrected (Pfaffl, 2001). The geometric mean of the Ct values of two housekeeping genes (GAPDH and β-Actin) for normalization of the target genes were further used for mRNA expression profiling (Listyarini et al, 2018).…”

“…The HSD17β13 gene of SNP g.101 689 913 C>T had no significant association with flavor and odor (Table 5). In Indonesian lamb quality, several genes that affected flavor odor and fatty acid composition were APOA5 (Gunawan et al, 2018), CYP2A6 (Listyarini et al, 2018), BHMT (Munyaneza et al, 2019), and CYP2E1 (Harahap et al, 2020).…”

Identifikasi Keragaman Gen DGAT1 serta Asosiasinya terhadap Karakteristik Karkas dan Sifat Perlemakan Domba

“…Akan tetapi, kontribusi daging domba dalam pemenuhan kebutuhan daging nasional masih rendah dibanding lainnya, yaitu sebesar 2% dibanding daging sapi sebesar 16% (DPKH 2017). Faktor-faktor yang diduga menjadi penyebab rendahnya konsumsi daging domba secara Nasional diantaranya adanya persepsi di masyarakat bahwa daging domba memiiki tingkat off flavour dan odor tinggi atau bau daging yang kurang diminati dan sulit untuk dihilangkan (Gunawan et al, 2019;Gunawan et al, 2018a;Listyarini et al, 2018), mengandung kolesterol dan kandungan asam lemak jenuh tinggi (Gunawan et al, 2019 b ; Gunawan et al, 2018 c ;Hidayati 2015).…”

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

“…Manufacturing lamb meat as a sausage has a great potential in the Indonesian market since it is rarely available. Additionally, sausage is also an alternative lamb meat processing to minimize its strong odor and flavor (Listyarini et al, 2018). Strong odor, known as mutton smell, that associated with lamb meat is attributed to aldehyde, ketone, and volatile compounds found in fat such as 4-methyloctanoic acid, 6-methylheptanoic acid, n-octanoic acid, etc.…”