目的：本研究的目的是鉴定类olfactomedin3（OLFML3）基因的多态性，以及与肉质的关联分析，car体特征，零售切肉，和绵羊的脂肪酸组成，和OLFML3基因在表型分化绵羊中的表达定量。
方法：共使用328只10至12月龄的公羊，平均体重为26.13kg。使用高通量测序在绵羊中鉴定出一种新的多态性，并使用聚合酶链反应-限制性片段长度多态性（PCR-RFLP）进行OLFML3多态性的基因分型。在328只公羊中，使用代表各种绵羊基因型的100只公羊进行关联研究，并使用一般线性模型分析基因型与表型性状之间的关联。定量实时聚合酶链反应（qRT-PCR）用于表型不同的绵羊群体中OLFML3mRNA的表达分析。
结果：研究结果揭示了OLFML3基因的一个新的多态性（g.90317673C>T）。OLFML3基因揭示了三种基因型：CC，CT,和TT。发现单核苷酸多态性（SNP）与肉质性状（例如嫩度和烹饪损失）显着（p<0.05）相关；car体特征，例如car体长度；零售肉切割，例如腿部的骨盆脂肪，肌肉内脂肪在里脊肉和里脊肉，侧腹和小腿肌肉；脂肪酸组成，如十三烷酸(C13:0)，棕榈油酸（C16：1），十七烷酸(C17:0)，银杏酸（C17：1），亚麻酸(C18:3n3),花生酸（C20：0），二十碳烯酸（C20：1），花生四烯酸（C20：4n6），苯甲酸(C21:0)，和神经酸(C24:1)。TT基因型与较高的肉质水平相关，car体特征，零售切肉，和一些脂肪酸组成。然而,mRNA表达分析在基因型之间没有差异。
结论：OLFML3基因可能是选择优质绵羊肉的潜在候选基因，car体特征，零售肉类切割，和绵羊的脂肪酸组成。
OBJECTIVE: The objective of this
study was to identify polymorphism in olfactomedin like 3 (
OLFML3) gene, and association analysis with meat quality, carcass characteristics, retail meat cut, and fatty acid composition in sheep, and expression quantification of OLFML3 gene in phenotypically divergent sheep.
METHODS: A total of 328 rams at the age of 10 to 12 months with an average body weight of 26.13 kg were used. A novel polymorphism was identified using high-throughput sequencing in sheep and genotyping of
OLFML3 polymorphism was performed using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Among 328 rams, 100 rams representing various sheep genotypes were used for association
study and proc general linear model was used to analyse association between genotypes and phenotypic traits. Quantitative real-time polymerase chain reaction (qRT-PCR) was used for the expression analysis of OLFML3 mRNA in phenotypically divergent sheep population.
RESULTS: The findings revealed a novel polymorphism in the
OLFML3 gene (g.90317673 C>T). The
OLFML3 gene revealed three genotypes: CC, CT, and TT. The single nucleotide polymorphism (SNP) was found to be significantly (p<0.05) associated with meat quality traits such as tenderness and cooking loss; carcass characteristics such as carcass length; retail meat cut such as pelvic fat in leg, intramuscular fat in loin and tenderloin, muscle in flank and shank; fatty acids composition such as tridecanoic acid (C13:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), ginkgolic acid (C17:1), linolenic acid (C18:3n3), arachidic acid (C20:0), eicosenoic acid (C20:1), arachidonic acid (C20:4n6), heneicosylic acid (C21:0), and nervonic acid (C24:1). The TT genotype was associated with higher level of meat quality, carcass characteristics, retail meat cut, and some fatty acids composition. However, the mRNA expression analysis was not different among genotypes.
CONCLUSIONS: The OLFML3 gene could be a potential putative candidate for selecting higher quality sheep meat, carcass characteristics, retail meat cuts, and fatty acid composition in sheep.
