H-FABP基因的多态性和营养因素对猪肉质的影响  

Effects of H-FABP gene polymorphisms and nutritional factors on pork quality

作　　者：李长龙[1,2] 萨晓婴[2] 孟和[1] 潘玉春[1] 

机构地区：[1]上海交通大学农业与生物学院动物科学系,上海201101 [2]浙江省医学科学院,浙江省实验动物中心,杭州310013

出　　处：《遗传》2009年第7期713-718,共6页Hereditas（Beijing)

基　　金：上海市科技兴农重点攻关项目(编号: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(编号:2006CB102102,2004CB117502)

摘　　要：遗传和营养因素都能影响猪肉的品质。但是,到目前为止同时研究遗传和营养因素对肉质影响的报道很少。在本研究中,136头PIC5系杂交猪,体重65kg,被随机分成4组,各组分别给予不同日粮。在饲养35d、体重大约90kg时统一屠宰并且进行肉质测定、H-FABP基因分型及其与肉质性状的关联分析。结果表明:(1)所采用的3种日粮对肉色、屠宰后24h的pH、肌内脂肪和肌肉蛋白含量有极显著的影响;(2)H-FABP基因型对肌内脂肪和肌肉蛋白含量存在极显著的影响;(3)H-FABP基因多态性和营养因素的交互作用对pH和肌内脂肪含量均有显著的影响,对照组的AA基因型具有最高pH值,高维生素E组的AA基因型具有最高肌内脂肪值。实验结果提示在关于猪肉质的育种和生产过程中应该同时考虑营养因素和遗传因素。Pork quality is affected by both genetic and nutritional factors. However, few researches focused simultaneously on the effects of these two kinds of factors. In order to study the co-effects of these two kinds of factors simultaneously, we implemented this experiment, 136 PIC hybrid pigs with about 65 kg body weight were randomly divided into 4 groups; each group was fed with a different kind of rations. After 35 days of feeding, the pigs were slaughtered at about 95 kg body weight and the pork quality was evaluated. Then the polymorphism of H-FABP gene was analyzed and an association analysis was conducted. The results are as follows： （1） feed ingredient has very significant effect on meat color （MC）, pH24, intramuscular fat （IMF, %）, and intramuscular protein （IMP, %）; （2） H-FABP gene polymorphism has very significant effect on IMF （%） and IMP （%）; （3） the interaction between gene and feed ingredient has significant effect on pH and IMF （%）, and pH and IMF （%） were the highest for AA genotype in group 0 and group 1, respectively. These results suggest that both genetic and nutritional factors should be concerned in the improvement of pork quality.

关 键 词：H—FABP 营养因子 猪肉品质 PCR—RFLP 

分 类 号：S828[农业科学—畜牧学]