蓝塘猪和大约克猪TPM_(3)基因单核苷酸多态性分析  

Single nucleotide polymorphism analysis of TPM_(3) gene in Lantang pigs and Yorkshire pigs

作　　者：朱良瑞[1,2] 李加琪[2] 袁晓龙[2] ZHU Liangrui;LI Jiaqi;YUAN Xiaolong(Jingzhou Institute of Technology,Jingzhou 434020,China;South China Agricultural University/Guangdong Provincial KeyLaboratory of Agro-Animal Genomics and Molecular Breeding/National Engineering ResearchCenter for Breeding Swine Industry,College of Animal Science,Guangzhou 510642,China)

机构地区：[1]荆州职业技术学院,湖北荆州434020 [2]华南农业大学动物科学学院/广东省农业动物基因组学与分子育种重点实验室/国家生猪种业工程技术研究中心,广州510642

出　　处：《黑龙江畜牧兽医》2023年第15期47-50,56,共5页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家重点基础研究发展规划项目(G2000016104);广东省自然科学基金团队项目(4205804)。

摘　　要：为了了解蓝塘猪与大约克猪TPM_(3)基因编码序列(coding sequence,CDS)的多态性,试验选择健康肥育蓝塘猪30头和大约克猪35头作为试验动物,采用PCR方法扩增两个猪群的TPM_(3)基因cDNA序列,测序分析其单核苷酸多态性(single nucleotide polymorphisms,SNP)。结果表明:在猪TPM_(3)基因cDNA序列中查找到6个SNPs位点,涵盖猪TPM_(3)基因5′非编码区(UTR)和CDS区;在5′UTR仅存在U-45 SNP位点,为单碱基缺失;在CDS区存在E3-440、E3-452、E4-565、E6-650、E6-658共5个SNPs位点,包括3个单碱基转换,1个单碱基颠换,1个单碱基缺失。E3-440由丙氨酸变为甘氨酸,E3-452由谷氨酸变为甘氨酸,E4-565由异亮氨酸变为缬氨酸,E6-650由异亮氨酸变为苏氨酸,E6-658由亮氨酸变为色氨酸;E3-452与谷氨酸含量关联,谷氨酸作为影响猪肉的主要鲜味物质之一对猪肉风味有影响。说明E3-452可作为影响猪肉鲜味的SNP位点。In order to explore the polymorphism of coding sequence(CDS)of TPM_(3) gene in Lantang pigs and Yorkshire pigs,30 healthy Lantang pigs and 35 healthy Yorkshire pigs in the fattening period were selected as test animals,the cDNA sequence of TPM_(3) gene from two pig groups was amplified by PCR and the single nucleotide polymorphisms(SNPs)were analyzed by sequencing.The results showed that six SNPS were found in the cDNA sequence of porcine TPM_(3) gene,which covered the 5′UTR region and CDS region;one SNP was found in the 5′UTR region of TPM_(3) gene,which was single base deletion;and five SNPs(E3-440,E3-452,E4-565,E6-650 and E6-658)were found in CDS region of TPM_(3) gene,including three single base transitions,one single base inversion and one single base deletion.Among them,alanine changed to glycine acid at E3-440,glutamic acid changed to glycine acid at E3-452,isoleucine acid changed to valine acid at E4-565,isoleucine acid changed to threonine acid at E6-650,and leucine acid changed to tryptophan acid at E6-658.E3-452 was associated with glutamic acid content,and glutamic acid,as one of the main umami substances affecting pork,had an impact on pork flavor.The results indicated that E3-452 could be used as an SNP site affecting pork umami.

关 键 词：蓝塘猪 大约克猪 TPM_(3)基因 单核苷酸多态性 肉质性状 

分 类 号：S828.2[农业科学—畜牧学]