DOI: https://doi.org/10.14710/jitaa.44.1.1-9

Novel variant in the leptin receptor (LEPR) gene and its association with fat quality, odour and flavour in sheep

*A. Gunawan scopus  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
F. W. Pramukti  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
K. Listyarini  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
M. A. Abuzahra  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
J. Jakaria scopus  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
C. Sumantri scopus  -  Department of Animal Production and Technology, Faculty of Animal Science, IPB University , Indonesia
I. Inounu scopus  -  Center Research for Development of Animal Husbandry, Indonesia
M. J. Uddin scopus  -  School of Veterinary Science, The University of Queensland, Australia
Open Access Copyright (c) 2019 Journal of the Indonesian Tropical Animal Agriculture

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Abstract

The aim of this study was to investigate the association and expression of LEPR with fat quality, flavour and odour in sheep. A total of 47 rams were used in this study. Fatty acids composition, BCFA (Branch Chanin Fatty Acids; MNA, MP, MOA, and EOA) and skatole (MI) representing fat quality, flavour and odour in sheep were measured at ages of 10-12 months old. Identification of novel variant and expression analysis of LEPR gene with different fat quality, odour and flavour were performed by PCR RFLP and qRT-PCR, respectively. A SNP in genomic region g.40854778 A>C of the LEPR gene was associated (P<0.05) with fat quality of saturated fatty acids (SFA) including [tricosanoic acid (C23:0) and tetracosanoic acid (C24:0)] and poly unsaturated fatty acid (PUFA) [docosahexaenoic acid (C22:6n3)]. However, the novel variant of LEPR was not significantly associated (P<0.05) with fat content, odour and flavour (MNA, MP, MOA, EOA, and MI). The mRNA expression analysis showed that LEPR mRNA expression was higher (P<0.01) in sheep found at the AA genotype. It could be concluded that variant SNP in the LEPR may contribute to fatty acid composition without influencing odour and flavour traits in sheep.

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Keywords: flavour; LEPR; mRNA expression; odour; variant
Funding: Ministry of Research and Higher Education of Republic of Indonesia and Ministry of Agriculture

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