Ob基因对松辽黑猪肉质和胴体性状的影响  

Effects of Ob gene on meat quality and carcass traits in Songliaohei pig

作　　者：李毅[1] 张嘉保[1] 赵志辉[2] 武霞[2] 张树敏[3] 金鑫[3] 

机构地区：[1]吉林大学实验动物中心,吉林长春130062 [2]吉林大学畜牧兽医学院,吉林长春130062 [3]吉林省农业科学院畜牧分院,吉林公主岭136100

出　　处：《中国兽医学报》2007年第6期919-921,926,共4页Chinese Journal of Veterinary Science

基　　金：国家振兴东北老工业基地科技攻关项目(2004BA90722);吉林省牧业科技基金项目(2005-23)

摘　　要：以松辽黑猪为研究对象,分析Ob基因对其肉质和胴体性状的影响。测定30头松辽黑猪的9个肉质性状和6个胴体性状,用PCR-RFLP方法检测Ob基因型。结果显示,松辽黑猪TT基因型平均膘厚比CT基因型低,而肌内脂肪含量、瘦肉率则显著高于后者(P<0.05),其他肉质和胴体性状在Ob基因型间没有显著差异(P>0.05)。结果表明,Ob基因的TT基因型对猪的肉质和胴体性状具有显著的正遗传效应。The cpresentrrent study was designed to investigate the effect of Ob gene on meat quality and carcass trait in Songliaohei pig. A total of 30 Songliaohei pigs were slaughtered at about 88 kg bodyweight. 9 meat quality traits and 6 carcass traits were assayed for each pig. Ob gene was scored by PCR-RFLP. The value of intramuscular fat and meat factor for TT genotype pig were higher than those of CT genotype （P〈0.05）. Average backfat of TT genotype pig were lower than those of CT geneotype（P〈0.05）. These results indicated that ob gene had good genetic effects on Songliaohei pig meat quality and carcass traits.

关 键 词：OB基因 肉质 胴体 松辽黑猪 

分 类 号：S852.23[农业科学—基础兽医学] S828[农业科学—兽医学]