摘要
以延边黄牛为研究对象,采用PCR-SSCP技术与DNA测序相结合的方法,对过氧化物酶体增殖物受体(PPARG)基因Intron1进行SNP检测,并将其与延边黄牛部分肉质性状进行关联分析。结果发现g.26106A→G的突变,形成C、T 2个等位基因和CC、CT、TT 3种基因型,基因型TT对肉亮度CIE L*和眼肌面积有影响且极显著高于CC、CT两个基因型个体(P<0.01),基因型TT对剪切力有影响且显著低于CC、CT两个基因型个体(P<0.05),基因型TT对蒸煮损失也有影响且显著高于CC、CT两个基因型个体(P<0.05),但CC、CT、TT 3种基因型在肉红色度、黄色度及pH24值差异不大。
PCR-SSCP and DNA sequencing methods were conducted to detect single nucleotide polymorphism of Peroxisome proliferator-activated receptor gamma（PPARG） in Jilin native cattle-Yanbian cattle. Correlations between SNP of Yanbian cattle PPARG gene and meat quality traits were analyzed. Sequence analysis showed that the Intron 1 of PPARG gene took a A26106G mutation, and at this locus, Yanbian cattle showed C, T 2 alleles and CC, CT, TT 3 genotypes. The research results suggested： TT genotype individual meat brightness CIE L ＊ and muscle area was significantly higher than the CC and CT individual genotype （P〈0.01）, TT genotype individual shear force was significantly lower than CC and CT individual geno type （P〈0.05）, TT genotype individual also cooking loss was significantly higher than the CC and CT individual genotype （P〈0.05）, but other meat quality traits had no significant differences in between three genotypes.
出处
《食品与机械》
CSCD
北大核心
2014年第3期16-18,53,共4页
Food and Machinery
关键词
延边黄牛
PPARG基因
单核苷酸多态性
肉质性状
关联性
Yanbian cattle
Peroxisome proliferator-activated receptorgamma gene
single nucleotide polymorphism （SNP）
meat qualitytraits
correlation analysis
