Identification of the ADH1C|FspI gene polymorphism and its association with flavor and odor in Indonesian local sheep

Sheep meat’s flavor and odor may not be as appealing to Indonesians, necessitating genetic improvements in these aspects. The ADH1C (Alcohol Dehydrogenase 1C) gene significantly influences the conversion of ethanol to acetate in liver tissue, directly impacting sheep meat’s flavor and odor. The purp...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2024-05, Vol.1341 (1), p.12018
Main Authors: Muharram, F, Listyarini, K, Sumantri, C, Budiman, C, Gunawan, A
Format: Article
Language:English
Subjects:
Acetic acid
ADH1C
Alcohol dehydrogenase
Ethanol
Flavor
flavor and odor
Flavors
Gene polymorphism
Genotypes
Meat
Odor
Odors
Polymerase chain reaction
Polymorphism
polymorphisms
Restriction fragment length polymorphism
Sheep
Single-nucleotide polymorphism
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Summary:Sheep meat’s flavor and odor may not be as appealing to Indonesians, necessitating genetic improvements in these aspects. The ADH1C (Alcohol Dehydrogenase 1C) gene significantly influences the conversion of ethanol to acetate in liver tissue, directly impacting sheep meat’s flavor and odor. The purpose of this study was to see how ADH1C gene polymorphisms affected sheep meat flavor and odor in Indonesian sheep. The study utilized a sample of 100 rams, including 10 Javanese fat-tailed (JFT), 78 Javanese thin-tailed (JTT), and 12 Jonggol sheep (JS), all aged between 10 and 12 months. To identify polymorphisms and associations of ADH1C|FspI, the researchers employed Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) and General Linear Model (GLM) tests. The results revealed polymorphisms in the ADH1C gene, with two genotypes observed: CG (440, 275, 165 bp) and GG (440 bp). These genotypes were found to be in Hardy-Weinberg Equilibrium (HWE). Moreover, the ADH1C gene displayed a significant (PG could potentially serve as a marker for selecting Indonesian sheep with a lower flavor and odor.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1341/1/012018