清远麻鸡PGC-1α基因多态性与肉质性状的相关性分析  

Correlative Analysis Between Polymorphism of PGC-1α Gene and Meat Quality Traits in Qingyuan Partridge Chickens

作　　者：刘宏祥[1,2] 束婧婷[2] 李慧芳[2] 陈宽维[2] 王金玉[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]江苏省家禽研究所,江苏扬州225003

出　　处：《中国农学通报》2011年第7期314-321,共8页Chinese Agricultural Science Bulletin

基　　金：现代农业产业技术体系建设专项资金(nycytx-42-G1);江苏省自然科学金基金(BK2009177);江苏省家禽科学研究所青年(博士)基金(JQ2009001)

摘　　要：PGC-1α基因是影响肉品质的关键基因,因此对清远麻鸡PGC-1α基因的多态性进行了研究,希望找出对肉品质有较大影响的突变位点,为下一步进行蛋白质功能验证打下基础。利用PCR-SSCP和PCR-LDR方法找出清远麻鸡PGC-1α基因的多态性位点,将所测得的肉品质指标脂肪含量、剪切力和胸肌失水率按照不同基因型进行方差分析与多重比较,分析不同基因型对肉品质的影响。筛查出了清远麻鸡的两个多态性位点SNP1和SNP2,均为G到A的突变。其中SNP1为内含子的突变,SNP2为外显子8上的有义突变。SNP1对肉品质没有显著影响,SNP2对胸肌系水力有显著影响。母鸡的肉品质要高于公鸡的,其中剪切力指标性别之间差异极显著。至于SNP2,AG型的肉品质要好于AA型和GG型的。The PGC-1α gene is the key gene impacting meat quality.The polymorphism of PGC-1α gene was studied in order to find out some mutation sites having more influences on meat quality,which can provide the foundation of next functional verification of protein.The polymorphism sites of PGC-1α gene of qingyuan partridge chickens was found by PCR-SSCP and PCR-LDR.Fat content,shear force and WLR （water lost rate of breast muscle ） tested as meat quality indicators were grouped according to different genotypes.And then analyzing the impact of different genotype on meat quality via analysis of variance and multiple comparison.Two polymorphism sites SNP1 and SNP2 were screened in qingyuan partridge chickens which were both mutated from G to A.SNP1 was in an intron,which had no effect on meat quality.SNP2 was a sense mutation in the exon 8 with a significant effect on WHC （water holding capacity）.Hens ＇ meat quality was better than cocks ＇ ,and there was extremely significant difference between the two sexes as to the shear forces.As for SNP2,the meat quality of AG genotype was better than of AA and GG genotypes.

关 键 词：PGC-1Α基因 肉品质 SSCP LDR 清远麻鸡 

分 类 号：S831.2[农业科学—畜牧学]