详细信息
四川牦牛PRSS2基因遗传多态性及其与肉品质性状的关联性分析 被引量:1
Genetic polymorphism of PRSS2 gene and its association with meat quality traits in Sichuan yaks
文献类型:期刊文献
中文题名:四川牦牛PRSS2基因遗传多态性及其与肉品质性状的关联性分析
英文题名:Genetic polymorphism of PRSS2 gene and its association with meat quality traits in Sichuan yaks
作者:单晓雨[1];陆惠娴[1];王君瑜[1];颜黎东[1];田孟鑫[1];孔品晴[1];姜平[1];赵志辉[1]
机构:[1]广东海洋大学滨海农业学院,广东湛江524088
年份:2023
期号:7
起止页码:119
中文期刊名:黑龙江畜牧兽医
外文期刊名:Heilongjiang Animal Science And veterinary Medicine
收录:北大核心、北大核心2020
基金:国家自然科学基金青年基金项目(32002165);广东海洋大学大学生创新训练项目-2020年国家级大创项目(202010566010);广东海洋大学2021年校级教育教学改革项目(010201052106)。
语种:中文
中文关键词:PRSS2基因;单核苷酸多态性;四川牦牛;肉品质;分子标记
外文关键词:PRSS2 gene;single nucleotide polymorphism;Sichuan yaks;meat quality;molecular marker
中文摘要:为了探讨丝氨酸蛋白酶2 (serine protease 2,PRSS2)基因的遗传多态性及其与四川牦牛肉品质性状的相关性,试验采用DNA直接测序法对93头四川牦牛PRSS2基因的遗传多态性进行研究,并使用Haploview 4.2软件对PRSS2基因的多态性位点进行连锁不平衡分析,探讨PRSS2基因单倍型组合个体与肉品质性状的相关性。结果表明:在四川牦牛PRSS2基因中一共发现了6个SNPs位点,分别为I3-151 G>A、I3-328 C>T、E4-53 C>T、E4-110 C>T、I4-87 A>T、I4-127 C>T,其中I3-328 C>T、E4-110 C>T位点与剪切力相关、I4-87 A>T位点与蒸煮损失和pH24 h值相关;I4-127 C>T位点与pH45 min值相关;H4H4单倍型组合个体的红度(a*)显著高于H1H4单倍型组合个体(P<0.05);H1H3和H2H3单倍型组合个体的蒸煮损失显著低于H2H4和H3H3单倍型组合个体(P<0.05);H2H4、H1H2、H1H4和H3H3单倍型组合个体的剪切力显著高于H1H1和H1H3单倍型组合个体(P<0.05)。说明四川牦牛PRSS2基因中存在6个SNPs位点,H4H4、H1H3、H2H3和H1H1单倍型组合可作为筛选牦牛肉肉色、系水力和嫩度的最优单倍型组合。
外文摘要:In order to investigate the genetic polymorphism of serine protease 2(PRSS2)gene and its association with meat quality traits in Sichuan yaks,in the experiment,the genetic polymorphism of PRSS2 gene in 93 Sichuan yaks was investigated by direct DNA sequencing.Haploview 4.2 software was used to analyze the linkage disequilibrium of the polymorphic loci of PRSS2 gene and to investigate the correlation between haplotype combination individuals of PRSS2 gene and meat quality traits.The results showed that a total of six SNPs loci were identified in the PRSS2 gene of Sichuan yaks,namely,I3-151 G>A,I3-328 C>T,E4-53 C>T,E4-110 C>T,I4-87 A>T and I4-127 C>T;among them,I3-328 C>T and E4-110 C>T loci were associated with shear force;I4-87 A>T locus were correlated with cooking loss and pH_(24h)value;I4-127 C>T locus were correlated with pH_(45 min)value;the redness(a^(*))of H4H4 haplotype combination individuals was significantly higher than that of H1H4 haplotype combination individuals(P<0.05);the cooking loss of H1H3 and H2H3 haplotype combination individuals was significantly lower than that of H2H4 and H3H3 haplotype combination individuals(P<0.05);the shear force was significantly higher(P<0.05)in H2H4,H1H2,H1H4 and H3H3 haplotype combination individuals than in H1H1 and H1H3 haplotype combination individuals(P<0.05).The results suggested that there were six SNPs loci in the PRSS2 gene of Sichuan yaks;the combination of H4H4,H1H3,H2H3 and H1H1 haplotypes was used as the optimal haplotype combination for screening yak meat color,water-holding capacity and tenderness.
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