摘要
肌苷酸是影响肉质风味的重要物质基础,其鲜味呈味作用显著,因此影响肌苷酸生成的各种基因都是潜在的候选基因。腺苷琥珀酸裂解酶(ADSL)基因、腺苷-磷酸脱氨酶(AMPD)基因、GARS-AIRS-GART基因、氨基咪唑氨甲酰核苷酸转甲酰基酶/次黄嘌呤核苷酸环水解酶基因(PURH)、谷氨酰胺磷酸核糖焦磷酸酰胺转移酶(GPAT)基因等是与肌苷酸合成代谢相关的基因。文章对以上基因的研究进展进行了分析和论述,以期为肉鸡的分子育种提供参考。
Inosine monophosphate is one of main material basis which have influences on meat flavor,especially,it plays a major role in umami taste of meat, so various genes about inosine monophosphate generation are potential candidate genes. Adenylosuccinate lyase （ADSL） gene, adenosine monophosphate deaminase （AMPD） gene, glycinamide ribonucleotide synthetase, aminoimidazole ribonucleotide synthetase- glycinamide ribonucleotide formyltransferase （GART） （GARS-AIRS-GART） gene, fused IMP cyclohydrolasegene/phosphoribosylaminoimidazolecarboxamide formytransferase （PURH） ,glycinamide ribonucleotide formyltransferase （GPAT）genes are associated with the inosine monophosphate synthesis and metabolism. In this article, these related genes were analyzed and discussed, it could provide reference for further studying in molecular breeding of broilers.
出处
《中国家禽》
北大核心
2015年第3期48-50,共3页
China Poultry
基金
国家"863"重点项目(2011AA100305)
云南省自然科学基金重点项目(2011FA015)
国家自然科学基金项目(31260532)
关键词
肉质风味
肌苷酸
基因
meat flavor
inosine monophosphate
gene
