海南猪杂交效果及海南猪H-FABP基因和MyoG基因5′上游区域的遗传变异研究  

Study of Hybridization Effects of Hainan Pigs and Genetic Variation of H-FABP and MyoG 5'Upstream Sequence of Hainan Pigs

作　　者：吴科榜[1] 李笑春[1] 韩新畴[1] 莫靡 孙进达 陈兴生 陈斌玺 米华存 

机构地区：[1]海南大学农学院,海南海口570228 [2]海南省定安县畜牧兽医局,海南定安571200 [3]海南省畜牧技术推广站,海南海口570203

出　　处：《热带生物学报》2010年第1期67-71,共5页Journal of Tropical Biology

摘　　要：测定了海南猪、海南猪母猪与杜洛克公猪杂交后代的胴体性状、肉质性状,并对脂肪酸结合蛋白(H-FABP)和肌细胞生成素(MyoG)基因的5′上游区域的遗传变异进行了分析。结果表明:杂交黑猪与其母本海南猪相比,活体重、胴体重、屠宰率、胴体长、瘦肉率均有提高,且差异显著(P<0.05),表现出较好的杂种优势;骨率、皮率降低,脂肪沉积性能提高,而眼肌面积、皮厚变化不大。另外,海南猪与杂交黑猪肉质均符合优良肉质标准,杂交黑猪肉在滴水损失、大理石纹、水分、粗蛋白含量等方面优于海南猪,表现出较好的杂种优势。海南猪H-FABP基因5′上游区域和MyoG基因5′上游区域遗传变异的基因型和等位基因频率,为海南猪优良肉质性状的形成提供了遗传学依据。Carcass traits and meat quality traits of Hainan Pigs, Black Pigs （ Hainan Pigs 9 × Duroc 5 ） were measured, and the genetic variation of H-FABP and MyoG 5′ upstream sequence of Hainan Pigs were analyzed. The results indicated that the live weight, carcass weight, dressing percentage, carcass length and lean yield of Black Pigs were higher than that of Hainan Pigs （ P 〈 0.05 ）, bone percentages, skin percentages were lower than that of Hainan Pigs, fat deposition capability was higher than that of Hainan Pigs, and the changes of loin eye area and skin thickness were not significant. The meat quality of Hainan Pigs and Black Pigs attained fine meat quality criteria, drip loss, marbling, moisture, crude protein concentration of Black Pigs were superior to that of Hainan Pigs. The gentype and gene frequency of genetic variation of H-FABP and MyoG 5′ upstream sequence of Hainan Pigs set an important genetic basis for the formation of fine meat quality traits of Hainan Pigs.

关 键 词：海南猪 杂交 肉质 分子机理 

分 类 号：S828.8[农业科学—畜牧学] S813.3[农业科学—畜牧兽医]