Genetic polymorphisms of the Olfactomedin-like 3 gene and their association with cholesterol content, mineral composition, flavor and odor in Indonesian local sheep

Abstract

Cholesterol content, minerals composition, flavor, and odor of sheep meat are always key factors for consumers to consider when choosing meat. The quality of sheep meat influences these aspects; otherwise, they are important to consumers when selecting good-quality beef. Thus, genetic improvement programs oriented toward increasing minerals and flavor in sheep meat and decreasing cholesterol are programs to increase consumer interest in these products. The Olfactomedin-like 3 (OLFML3) gene may serve as a genetic marker that influences cholesterol, mineral, flavor, and olfactory qualities in local sheep raised in Indonesia. This research was conducted to analyze this relationship and investigate variations in the OLFML3 gene, as well as the levels or contents of cholesterol, minerals composition, flavor, and odor in local sheep in Indonesia. This research analyzed longissimus dorsi muscle samples derived from 100 male sheep (10-12 months old). Genotyping of the OLFML3|MspI locus was performed using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism, with association analyses conducted via the General Linear Model (GLM) methodology. Three distinct genotypes (CC, TT, and CT) were identified at the OLFML3 gene. Statistical evaluation revealed significant genotype effects on cholesterol concentration (P < 0.05), while statistically insignificant associations were detected for minerals, flavor, and odor (P > 0.05). The TT genotype in sheep was associated with significantly lower cholesterol concentrations than the CC and CT genotypes. The Olfactomedin-like 3 gene’s g.90317673 C>T SNP is a candidate genetic marker for low-cholesterol trait selection in Indonesian local sheep.