牦牛FASN基因多态性及其与肉质性状的相关性研究  

Association between Polymorphism of FASN Gene and Meat Quality Traits in Yak

作　　者：褚敏[1,2] 焦斐[1,2] 吴晓云[1,2] 阎萍[1,2] 梁春年[1,2] 郭宪[1,2] 裴杰[1,2] 丁学智[1,2] 包鹏甲[1,2] 朱新书[1,2] 

机构地区：[1]中国农业科学院兰州畜牧与兽药研究所,兰州730050 [2]甘肃省牦牛繁育工程重点实验室,兰州730050

出　　处：《中国草食动物科学》2014年第1期17-20,共4页China Herbivore Science

基　　金：国家肉牛牦牛产业技术体系(CARS-382);公益行业农业科技专项(201003061);甘南牦牛藏羊良种繁育基地建设及健康养殖技术集成示范(1102NKDA027)

摘　　要：利用PCR-SSCP技术,对甘南牦牛、大通牦牛和天祝白牦牛的FASN基因第3内含子进行SNPs筛选,并将筛选到的突变位点与牦牛部分肉质性状进行相关性分析。结果发现,3个牦牛群体在第3内含子检测到g.5477 C→T的突变,由此产生3种基因型:HH、HG、GG。相关性分析表明,HH基因型和HG基因型个体的脂肪含量显著高于GG基因型个体(P<0.05)。HH、HG、GG 3种基因型对失水率、熟肉率、pH24值和剪切力的影响差异不显著(P>0.05)。The polymorphisms on complete intron 3 of FA SN gene were detected in three yak breeds including Gannan yak, Da- tong yak and Tianzhu White yak by PCR-SSCP, and the association between the polymorphisms and meat quality traits were ana- lyzed. One polymorphism C→T in 5 477 bp was found. Three genotypes named HH, HG and GG were caused by this mutation. Correlation analysis showed that yaks with HH genotype and HG genotype had significantly higher fatty content than the GG geno- type （P〈0.05）.There were no significant difference among three genotypes on water loss, cooked meat percentage, pH24 and shear force （P〉0.05）.

关 键 词：牦牛 FASN基因 SNPS 肉质性状 

分 类 号：S823.85[农业科学—畜牧学]