梅山猪等5个群体中钙蛋白酶抑制蛋白基因的多态性及其与肉质和背膘厚的关系  

Analysis of Calpastatin Gene Polymorphism and Its Associations with Pork Quality and Backfat in Five Pig Populations

作　　者：孙立彬 孟和[2] 李婧[2] 李长龙[2] 白春艳[2] 潘玉春[2] 

机构地区：[1]上海市兽医卫生监督管理所,上海200232 [2]上海交通大学农业与生物学院,上海201101

出　　处：《农业生物技术学报》2006年第2期156-161,共6页Journal of Agricultural Biotechnology

基　　金：上海市科技兴农重点攻关项目(沪农科攻字(2003)第1-1号);国家重点基础研究发展计划(973)项目(No.2004CB117502);上海市科学技术委员会技术标准专项(No.02D2005030)资助

摘　　要：钙蛋白酶抑制蛋白(calpastatin,CAST)是钙蛋白酶系统的内源性抑制剂,并且已被确定能影响宰后肉的嫩度。采用PCR-RFLP技术,分析了CAST基因在5个实验群体110头猪中的多态性分布及其与肉质性状和背膘厚间的相关。结果表明,CAST基因存在4个多态位点,且在5个群体中的分布存在极显著差异。在A、B位点上,基因型效应仅对肌肉嫩度有显著影响(P<0.05),而基因效应中基因的加性效应显著(P<0.05),显性效应不显著;在C位点上,基因型效应对所有性状的影响都未达到!"#$(P>0.05)。在D位点上,基因型效应只对背膘厚有显著影响(P<0.05),而基因效应中,基因的显性效应极显著(P<0.01),加性效应不显著。因此,可以把CAST基因作为影响猪肉质性状和屠体性状的候选基因。Calpastatin （CAST） is the endogenous inhibitor of calpain system, which has been found to affect the postmortem tenderization of skeletal muscle. Using PCR-RFLP, the polymorphism of CASTgene in five pig populations （total of 110 pigs）, were analysed, and the relationship between the CAST genotypes and pork quality and backfat was evaluated. The results showed that there were 4 polymorphism sites （A, B, C and D） in CAST gene which presented a significant differences in the five populations. In A and B sites, the genotype effects were significant on pork tenderness only（P〈0.05）; the gene additive effects were significant （P 〈0.05） but the dominant effects were not. In C site, the genotype effects were not significant on all the traits analysed（P 〉0.05）. In D site, the genotype effects were significant on backfat only（P 〈0.05）; the gene dominant effects were significant（P 〈0.05）, but the additive effects were not. It is concluded that CAST gene can be used as a candidate gene for pork quality and carcass quality traits.

关 键 词：肉质性状 钙蛋白酶抑制蛋白基因 候选基因 基因多态性 背膘 

分 类 号：S188[农业科学—农业基础科学]