延边黄牛DECR1基因的多态性及与肉质性状的相关分析  

Relationship between the Polymorphisms of DECR1 Gene and Meat Quality Traits in Yanbian Yellow Cattle

作　　者：李静[1,2] 曹阳[2] 梁桂英[3] 金海国[2] 严昌国[1] 

机构地区：[1]延边大学农学院,吉林龙井133400 [2]吉林省农业科学院畜牧分院,吉林公主岭136100 [3]长春师范学院生命科学学院,吉林长春130032

出　　处：《安徽农业科学》2009年第34期16783-16785,共3页Journal of Anhui Agricultural Sciences

基　　金："863"项目(2008AA101010);"十一五"国家科技支撑计划项目(2008BADB2B01)

摘　　要：[目的]研究牛DECRl基因对牛肉质性状的影响。[方法]以延边黄牛为研究对象对DECR1基因第5内含子进行SNP分析,并与部分肉质性状、脂肪酸、氨基酸进行相关分析。[结果]发现了g.23473A>G、g.23263A>G两个突变;基因型AA与蒸煮损失、pH24负相关,基因型BB与pH1、肉豆蔻酸、组氨酸、赖氨酸负相关,基因型BB与硬脂酸、亚麻酸正相关。[结论]试验对DECR1的基因特性以及与肉质性状的相关研究有着重要意义。[ Objective ] The effect of cattle gene-DECR1 on the beef quality trait was studied. [ Method ] The SNP analysis of the fifth intron of Yanbian cattle gene-DECR1 was conducted and its relationship with beef quality, fatty acid and amino acid was analyzed. [ Result] Two SNPs （g. 23263A 〉 G and g. 23473A 〉 G） mutations were founded,the genotype AA was negatively related to the cooking loss and pH24 ; the geno- type BB was negatively correlated with pHt, myristic acid, histidine and lysine and genotype BB was positively related to stearic acid and lino- lenic acid. [ Conclusion] It has great significance to research the characteristics of the gene-DECRl and its relation with beef quality.

关 键 词：延边黄牛 DECR1 SNP 肉质性状 

分 类 号：S823.81[农业科学—畜牧学]