Identifikasi SNP pada Gen CAPN1, MSTN Dan FREM2 sebagai Marka Genetik dalam Peningkatan Kualitas Daging Sapi Bali (Article Review)
DOI:
https://doi.org/10.56630/jago.v6i1.1434Keywords:
Gen; Kualitas Daging; Sapi Bali.Abstract
Sapi Bali merupakan sapi potong asli Indonesia yang memiliki potensi genetik tinggi dalam menghasilkan daging berkualitas dengan persentase karkas lebih besar dibandingkan sapi lokal lainnya. Kualitas daging ditentukan oleh beberapa indikator penting seperti kelembutan, marbling, rasa, dan warna, yang sangat memengaruhi preferensi konsumen dan nilai ekonomi. Seiring kemajuan teknologi molekuler, identifikasi penanda genetik berbasis single nucleotide polymorphism (SNP) menjadi strategi efektif dalam seleksi genetik untuk peningkatan kualitas daging sapi Bali. Penelitian ini merupakan studi deskriptif berbasis tinjauan pustaka dengan data sekunder yang diperoleh dari berbagai publikasi ilmiah yang diakses melalui PubMed, Scopus, Web of Science, dan Google Scholar menggunakan kata kunci “Bali cattle”, “meat quality”, dan “meat quality genes”. Artikel yang dikaji dipilih berdasarkan relevansi, tahun terbit 2010-2024, serta kesesuaian dengan topik genetik sapi Bali. Hasil telaah menunjukkan bahwa gen CAPN1 dan MSTN memiliki beberapa SNP signifikan yang berhubungan dengan kelembutan dan komposisi otot, sedangkan gen FREM2 memiliki satu SNP yang terkait dengan pembentukan jaringan ikat yang memengaruhi tekstur daging. Temuan ini memperkuat potensi penggunaan ketiga gen tersebut sebagai marka seleksi dalam program pemuliaan sapi Bali untuk peningkatan kualitas daging secara genetik.
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