| 摘要: |
| [目的]研究猪HGD基因第14外显子单核苷酸多态性对猪胴体和肉质性状的遗传效应.[方法]以金华×皮特兰资源家系F2代猪为研究材料,用PCR-SSCP方法检测猪HGD基因第14外显子的多态片段,并分析了猪HGD基因型间胴体和肉质性状的差异.[结果]发现了3种基因型(CC、CT和TT).对纯合子个体测序检测发现,在猪HGD基因第14外显子序列EF011080 143 bp处存在C→T的单核苷酸变异,这一变异导致相应的蛋白质序列中脯氨酸(Pro)到丝氨酸(Ser)的替换.在试验猪群中,等位基因C的频率比等位基因T高,为78.3%,CC基因型个体占多数,达67.3%;适合性χ2检验表明,该座位在金华×皮特兰资源家系F2代猪群体中处于非遗传平衡状态.CT基因型猪腿臀重分别较CC和TT基因型猪高0.33和0.45 kg(P＜0.05);CT基因型猪臀背膘厚、眼肌面积、肌肉粗蛋白含量和眼肌电导率分别较CC基因型猪高0.31 cm,3.29 cm2,0.73%和1.38(P＜0.05);CT基因型猪的眼肌pH45、腿臀肌肉pH45和腿臀肌温度分别较CC基因型猪低0.26,0.23和1.21 ℃(P＜0.05).[结论]HGD基因可能是影响猪胴体、肉质性状的主效基因或与主效基因紧密连锁的标记基因. |
| 关键词: 猪 HGD基因；PCR-SSCP；肉质性状；胴体性状 |
| DOI： |
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| 基金项目:湖北省教育厅优秀中青年人才项目（Q200626001） |
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| Single nucleotide polymorphism of porcine HGD gene exon 14 and its association with carcass and meat quality traits |
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| Abstract: |
| 【Objective】 The objective of the present study was to study the genetic effects on porcine carcass and meat quality traits of HGD gene exon 14 SNPs.【Method】 HGD gene exon 14 polymorphic fragments were detected by PCR-SSCP technique using F2 generation from the Jinhua×Pietrain resource family.Association analysis of HGD gene polymorphism with meat quality and carcase traits was conducted.【Result】 Three genotypes (CC,CT and TT) were found.The homozygotes were sequenced and one new polymorphic locus (C→T) was found in HGD gene exon 14 (EF011080,143 bp) which changed the amino acid from Pro to Ser.Allele C (78.3%) was higher than allele T and the individuals of genotype CC was in the majority (67.3%) in the experimental pig populations.The polymorphic site of HGD gene was hot in balance in individuals from the F2 generation of Jianhua×Pietrain resource family by Chi-square analysis. Ham joint weight of CT genotype pigs was higher than that of CC and TT genotype pigs by 0.33 and 0.45 kg respectively (P<0.05).Buttocks fat thickness,area of eye muscle,content of crude protein in muscle and eye muscle conductivity of CT genotype pigs were higher than those of CC genotype pigs by 0.31 cm,3.29 cm2,0.73% and 1.38 respectively (P<0.05).Eye muscle pH45 value,ham joint muscle pH45 value and ham joint muscle temperature of CT genotype pigs were lower than those of CC genotype pigs by 0.26,0.23 and 1.21 ℃ respectively (P<0.05).【Conclusion】 These results indicate that HGD gene may be a candidate gene or a linked marker to a major gene that affects the porcine carcass and meat quality traits significantly. |
| Key words: pig HGD gene PCR-SSCP meat quality trait carcase trait |
