Identifikasi Keragaman Gen APOA5 terhadap Karakteristik Karkas dan Kualitas Daging Domba

Abstract

Gen apolipoprotein A5 (APOA5) adalah pengatur utama metabolisme trigliserida plasma (TG) yang menunjukkan keterlibatan dalam penyakit arteri koroner. Penelitian ini bertujuan untuk mengidentifikasi gen APOA5 pada karakteristik karkas dan kualitas daging pada domba. Sampel yang digunakan adalah 40 domba yang terdiri dari 10 domba ekor tipis(DET), 10 domba komposit agrinak (DCA), 10 domba garut (DG), dan 10 domba jonggol (DJ). Identifikasi gen APOA5 menggunakan Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). Hasil keragaman gen APOA5 bersifat polimorfik pada domba DET, DCA, dan DG, sedangkan DJ bersifat monomorfik. Titik mutasi gen APOA5 berasosiasi (P<0.05) dengan karakteristik karkas, yaitu bobot potong, karkas hangat, persentase karkas, panjang karkas, dan karkas dingin. Selain itu, keragaman gen APOA5 juga berasosiasi signifikan (P<0.05) dengan kualitas daging yaitu pH, keempukan, dan susut masak. Gen APOA5 memiliki kontribusi dalam karakteristik karkas dan kualitas daging pada domba.

The apolipoprotein A5 (APOA5) gene is a key regulator of plasma triglyceride (TG) metabolism indicating involvement in coronary artery disease. This study aimed to identify the APOA5 gene polymorphism and their association on carcass characteristics and meat quality in sheep. The samples used were 40 sheep consisting 10 thin tail sheep (DET), 10 compass agrinak sheep (DCA), 10 garut sheep (DG), and 10 jonggol sheep (DJ). Identification of APOA5 gene were performed using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). The results showed that APOA5 gene diversity were polymorphic in DET, DCA, and DG, while DJ was monomorphic. The mutation the APOA5 gene were significantly associated (P<0.05) with the characteristics of the carcass, carcass weight, warm carcass, carcass percentage, carcass length, and cold carcass. In addition, the diversity of the APOA5 gene was also significantly associated (P<0.05) with lamb quality of the pH, tenderness, and cooking loss. The APOA5 gene has a contribution in carcass characteristics and lamb quality in sheep.