猪PGC1基因多态性与肉质性状的相关性分析  

Correlative Analysis between Polymorphism of PGC1 Gene and Meat Quality Traits in Swine

作　　者：李碧侠[1] 任守文[1] 王学敏[1] 葛云山[1] 

机构地区：[1]江苏省农业科学院畜牧研究所,南京210014

出　　处：《四川农业大学学报》2007年第3期369-372,共4页Journal of Sichuan Agricultural University

基　　金：江苏省科技厅高技术资助(BG2005305);江苏省农科院基金资助(6110215)。

摘　　要：通过PCR-RFLP方法,检测外来品种大约克猪和江苏地方品种梅山猪、二花脸猪、姜曲海猪以及培育品种苏钟猪共144头,结果表明PGC1基因第8外显子序列经Alu I酶切后存在AA、AT和TT 3种基因型,其中大约克猪中AA基因型占优势,A等位基因频率为0.7,而江苏地方品种猪中,TT占绝对优势。分析PGC1基因型与肉质性状相关发现,AA基因型猪的肉色L、失水率均极显著低于TT基因型(P<0.01);TT基因型猪的蒸煮损失、剪切力和肌纤维直径均极显著低于AA基因型(P<0.01)。The genetic variations of the eighth exon of PGC1 gene were detected with PCR-RFLP- Alu I in 144 pigs including Meishan pig, Erhualian pig, Jiangquhai pig, Suzhong pig and Yorkshire. The results showed that there were three genotypes （AA, AT, TT） and the genotype of AA was dominant in Yorkshire, and the frequency of allele A was 0.7. In the Jiangsu native breeds, the, genotype of TT was dominant. The relation of PGC1 gene and meat quality traits indicated that the value of meat color L and water-losing rate for AA genotype pig were lower than those o{ TIP genotype pig （P （0.01）. Braise rate, shear force and muscle fiber diameter for TT genotype pig were lower than those of AA genotype pig （P 〈 0.01）.

关 键 词：猪 PGC1基因 多态性 肉质性状 

分 类 号：S828.2[农业科学—畜牧学]