猪肉pHI和pHU相关SNP-QTL检测  

Detection of SNP-QTL associated with pork pHI and pHU value

作　　者：蒋隽[1,2] 马海明[2] 柳小春[2] 黄生强[2] 何俊[2] 张细权[1] 

机构地区：[1]华南农业大学动物科学学院,广东广州510642 [2]湖南农业大学动物科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2010年第2期203-205,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金青年项目(30800607);全国优秀博士论文作者专项基金(200972)

摘　　要：以1个丹麦家猪家系为试验材料，对猪全基因组单核苷酸多态性（SNP）标记筛选与猪肉pHI和pHU值有关的QTL．结果发现在6号染色体上存在一个显著影响pHI和pHU值的QTL，与pHI显著相关的QTL的效应为2．6％～8．5％，其中单倍型FLJ30670的贡献率最高，为8．5％，与pHU显著相关的QTL中效应为2．1％~4．3％，都低于pHI有关的效应，其中效应最大的单倍型为FUT1，贡献率为4．3％，估计是猪肉24h酸度变化受外界其他因素的影响更多．Pork pH value is an important trait related to meat quality, the trial has screened the SNP-QTL associated with pork pHI and pHU from genome wide SNP screening in a Danish swine predgree. The result indicated there was a QTL on chromosome 6 which was associated with pork pHI and pHU value signficiantly. Effect value of QTL associated with pHI significantly was between 2.6%-8.5%, FLJ30670 locus had a strong effect on pHI and it took 8.5% of total variation, while effect value of QTL associated with pHU significantly was 2.1%--4.3%, all of which were lower than pHI related effect of them, the FUT1 locus had a strongest effect on pHU and it took the 4.3% of total variation, indicating acidity of pork within 24 h was more likely to be affected by other environmental factors.

关 键 词：猪肉 pH值 单核甘酸多态性 数量性状位点 

分 类 号：S828.2[农业科学—畜牧学]