猪个体基因杂合度对肉质的影响  

Effects of individual gene heterozygosity on meat quality traits in swine

作　　者：刘桂琼[1] 姜勋平[1] 熊远著[1] 邓昌彦[1] 屈彦纯[1] 

机构地区：[1]华中农业大学农业部猪遗传育种重点开放实验室

出　　处：《南京农业大学学报》2003年第1期56-60,共5页Journal of Nanjing Agricultural University

基　　金：973国家重大基础研究项目 (G2 0 0 0 0 1610 5 ) ;国家高技术研究发展计划专项经费 ;博士点基金

摘　　要：用分布在 1,2和 6号染色体上的 2 4个微卫星座位估计 14 0头F2 杂种猪的个体基因杂合度 ,并测定了这些个体的系水力 (WHC)、失水率 (WLR)、肌苷含量 (HR)、肌内脂肪 (IMF)、蛋白质含量、股二头肌 pH (pH (B) )、背最长肌 pH (pH (L) )、复合肌 pH (pH (C) ) 8个肉质性状 ,并分析这些性状随个体基因杂合度增加的变化规律。结果表明 ,WHC和HR在个体基因杂合度超过 0 5时随杂合度增加而降低 ;WLR在个体基因杂合度小于 0 6 5时随杂合度增加而增加 ,之后随杂合度增加而降低 ;随个体基因杂合度的增加 ,蛋白质含量的变化不显著 ;IMF在个体基因杂合度小于 0 6 5时呈不规则变化 ,之后随个体基因杂合度增加而增加 ;pH (B)、pH (L)和 pH (C)随个体基因杂合度的增加变化趋势和幅度不明显。A total of 140 F 2 finishing pigs from resource population (Large White×Meishan) were slaughtered at about 88kg BW. 24 microsatellite loci located in chromosome 1 (8 loci), chromosome 2(7 loci) and chromosome 6 (9 loci) were employed to estimate individual gene heterozygosity (IGH). The following traits were measured which were contents of carnine (HR) and protein, pH of longissimus muscle (pH (L)), pH of musculus biceps femoris (pH (B)), pH of complexus (pH (C)), water loss rate(WLR),waterholding capacity (WHC), intramuscular fat, percentage of extractable lipid from the longissimus muscle (IMF). The changing trends of these traits when IGH increased were then analyzed. The results were as follows, WHC and HR decreased when IGH increased if IGH was over 0.5. WLR decreased when IGH increased if IGH was over 0.65, and increased when IGH increased if IGH was under 0.65. No difference was found in the content of protein when IGH increased. IMF changed irregularly when IGH increased if IGH was under 0.65, and increased when IGH increased if IGH was over 0.65. pH (B), pH (L) and pH (C) changed insignificantly when IGH increased. All of which impilied that IGH might be used as assistant indicator in mating when hybridization is performed.

关 键 词：猪 个体基因 杂合度 杂种优势 肉质性状 微卫星座位 

分 类 号：S828[农业科学—畜牧学]