摘要
MyoD基因家族能促使肌肉转化,影响着肉质品质。为了研究MyoD1与肉质性状间的关系,采用PCR-SSCP技术分析杜长大三元杂交猪MyoD1基因第1外显子的单核苷酸多态性。为了将第1外显子(长630bp)全部扩出,故将第1对引物设在MyoD1基因的5′UTR上。结果显示:MyoD1基因5′UTR的119bp处发现G>A的突变,第1外显子387bp处发现C>T突变,经检测这2个突变均为AA和AB基因型,2个变异位点在群体中都是AA型为优势基因型,且都处于Hardy-Weinberg平衡状态。在5′UTR上的突变对猪肌肉的肌内脂肪和pH的影响差异显著(P<0.05),而在第1外显子上突变对本试验所研究的肉质性状影响均不显著(P>0.05)。
MyoD gene family can induce muscle transformation and affect meat quality. PCR- SSCP was used to analyze single mucleotide polymorphism of MyoDI exon 1 in order to study the relationship between MyoD1 gene and meat quality traits in Doroc X Landrace X York hy- brid pigs. The first pair of primers was put in the 51UTR of MyoD1 gene for expanding the full-length of the exon 1 in the gene with 630 bp. The results showed that G〉A and C〉T mutations were found respectively at the 119th bp of the 51 UTR and the 387th bp of exon 1, upon detection of the 2 mutations are AA and AB genotype, 2 loci in the population AA type are as the dominant gene, and have reached the Hardy-Weinberg state of equilibrium. In the 51 UTR mutations were significantly associated with muscle intramuscular fat and pH in pig（P〈0.05）, but no significant association was found for meat quality traits with exon 1 mutation （P〈0.05）.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2012年第4期90-94,99,共6页
Journal of Hebei Agricultural University
