苏太猪CAST基因多态性与肉质性状的相关性研究  

Correlation between CAST gene polymorphisms and meat quality characteristics in Sutai pigs

作　　者：刘香[1] 虞德兵[1] 邱新深[1] 方威[1] 张淑敏[1] 孙文星[1] 陈杰[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095

出　　处：《畜牧与兽医》2010年第4期15-18,共4页Animal Husbandry & Veterinary Medicine

基　　金：教育部高等学校博士学科点专项科研基金(新教师基金;B200928)

摘　　要：采用PCR-RFLP方法对72头苏太猪的钙蛋白酶抑制蛋白(calpastatin,CAST)基因遗传多态性与肉质性状的相关性分析。对CAST基因第6内含子上MspⅠ、HinfⅠ、RsaⅠ三种酶切位点进行检测,结果表明:CAST基因第6内含子上,MspⅠ酶切位点的3种基因型间在肌肉的嫩度、pH值、系水力水平指标上均差异显著(P<0.05);HinfⅠ酶切位点的3种基因型间在肌内脂含量指标上差异显著(P<0.05),在肌肉嫩度上差异极显著(P<0.01)。RsaⅠ酶切位点上也发现了3种基因型,但各基因型的不同性状间差异不显著(P>0.05)。In order to identify polymorphisms of the calpastafin （CAST） gene and its correlation to the meat quality, 3 enzyme sites were tested in the sixth intron of the CAST gene by PCR-RFLP. The result indicated that significant differences were found in the tenderness, pH and water holding capacity among the different genotype of CAST Msp I enzyme site （P〈0. 05 ）. In addition, significant differences in the Intramuscular fat content （P〈0. 05） and a very significantly difference in tenderness （P〈0. 01 ） among the different genotype of CAST Hinf I enzyme site were found. Furthermore, no significant differences were found in the meat quality characteristics among the different genotype of CAST Rsa I enzyme site （P〉0. 05）.

关 键 词：苏太猪 多态性 钙蛋白酶抑制蛋白基因(CAST基因) 肉质性状 

分 类 号：S828[农业科学—畜牧学]