文献类型：期刊文献

中文题名：四川牦牛SLC27A6基因遗传多态性及其对肉品质性状影响的分析

英文题名：Genetic polymorphism of SLC27A6 and its effect on meat quality in Sichuan yaks

作者：陆惠娴[1];于海滨[1];阮梦茹[1];IQBAL Ambreen[1];谢涛[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：2022

期号：13

起止页码：1

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：国家自然科学基金项目(31772562,32002165,32072717);广东省教育厅创新强校工程青年创新人才类项目(2019KQNCX042);广东省教育厅创新强校重点平台项目(2018302)。

语种：中文

中文关键词：牦牛;SLC27A6基因;单核苷酸多态性;肉品质;pH值;蒸煮损失

外文关键词：yaks;SLC27A6 gene;single nucleotide polymorphism;meat quality;pH value;cooking loss

中文摘要：为了探讨溶质载体家族27成员6(solute carrier family 27 member 6,SLC27A6)基因的遗传多态性及其对四川牦牛肉品质性状的影响,试验采用DNA直接测序法对92头四川牦牛SLC27A6基因的遗传多态性进行了研究,使用Haploview 4.2软件对SLC27A6基因的多态性位点进行连锁不平衡分析,最后用SPSS 22.0软件中的LSD法分析SLC27A6基因的基因型及单倍型对肉品质性状的影响。结果表明:在SLC27A6基因第4内含子中发现5个SNPs位点,分别为I4-19114G>A、I4-19160C>T、I4-19262A>G、I4-19480G>A和I4-19644G>A,这5个SNPs位点的AA、TT、AA和AG、AA、AA基因型个体宰后pH_(45 min)值均显著高于同一位点的GG、CC、GG、GG、GG和GA基因型(P<0.05);GA、CT、AA、GA、GA基因型个体的蒸煮损失均显著低于同一位点的AA、TT、AG、AA、AA基因型(P<0.05);5个SNPs位点存在强连锁遗传,在85个个体中发现了H_(1)H_(1)、H_(1)H_(2)、H_(1)H_(3)和H_(2)H_(2)共4种单倍型组合,其中H_(1)H_(1)和H_(1)H_(2)单倍型组合个体的pH_(45 min)值显著高于H_(2)H_(2)单倍型组合(P<0.05),H_(1)H_(2)单倍型组合个体的蒸煮损失显著低于H_(1)H_(1)单倍型组合(P<0.05)。说明5个SNPs位点和H_(1)H_(2)单倍型组合可作为牦牛宰后pH_(45 min)值和蒸煮损失性状的分子遗传标记和最优单倍型组合。

外文摘要：To investigate the genetic polymorphism of solute carrier family 27 member 6(SLC27A6)gene and its effect on meat quality traits of Sichuan yaks,the genetic polymorphism of SLC27A6 gene in 92 Sichuan yaks was studied by DNA direct sequencing method.The linkage dise-quilibrium analysis of SLC27A6 gene polymorphism sites was performed using Haploview 4.2 software.Finally the effects of genotypes and hap-lotypes of SLC27A6 gene on meat quality traits were analyzed by LSD method of SPSS 22.0 software.The results showed that five SNPs loci were found in intron 4 of SLC27A6 gene,which were I4-19114G>A,I4-19160C>T,I4-19262A>G,I4-19480G>A and I4-19644G>A,respectively.The postmortem pH_(45 min) values of AA,TT,AA and AG,AA,AA genotypes at these five loci were significantly higher than those of GG,CC,GG,GG,GG and GA genotypes at the same SNPs loci(P<0.05).The cooking loss of individuals with GA,CT,AA,GA and GA genotypes was significantly lower than that of AA,TT,AG,AA and AA genotypes at the same SNPs loci(P<0.05).Five SNPs loci had strong linkage inheritance.Four haplotype combinations of H_(1)H_(1),H_(1)H_(2),H_(1)H_(3) and H_(2)H_(2) were found in 85 individuals.The postmortem pH_(45 min) value of H_(1)H_(1) and H_(1)H_(2) haplotype combination was significantly higher than that of H_(2)H_(2)(P<0.05),while the cooking loss of the H_(1)H_(2) haplotype combination was significantly lower than that of the H_(1)H_(1)(P<0.05).It indicated that five SNPs loci and H_(1)H_(2) haplotype com-binations could be used as molecular genetic markers and optimal haplotype combinations for pH_(45 min) value and cooking loss traits of yaks after slaughter.