猪FUT1基因对肉质和胴体性状的影响

Effects of FUT1 Gene on Meat Quality and Carcass Traits in Swine

测定139头杂交猪(大白猪和梅山猪)的14个肉质性状和8个胴体性状,用PCRRFLP方法检测FUT1基因型。分析猪FUT1基因型间肉质和胴体性状差异,发现AA基因型猪3个部位肌肉pH值均比AG基因型的高,其中pH(LD)达到显著水平(P<0.05)。AA基因型猪肌肉系水力显著高于AG猪的系水力(91.02%vs86.70%,P<0.05)。AA基因型猪的肉色值显著高于AG猪的(P<0.05)。AA基因型猪3个部位肌肉膘厚值均较低,其中最后肋骨膘厚和倒数三四肋骨膘厚分别比AG基因型猪的低4.26mm和3.96mm(P<0.05)。AA基因型猪瘦肉率比AG基因型猪的高3.31%(53.46%vs50.15%,P<0.05)。以上结果表明,FUT1基因的AA基因型对肉质和胴体性状具有显著的正遗传效应,这对于在抗病育种中应用该基因十分有利。

A total of 139 hybrid finishing pigs from Largewhite x Meishan were slaughtered at about 88 kg body weight.Fourteen meat quality traits and 8 carcass traits were assayed for each pig. FUT1 gene was scored by PCR-RFLP.The values of meat pH and meat color for AA genotype pig were higher than those of AG genotype pig （ P^0.05）.Water holding capacity （WHC） of AA genotype pig was higher than that of AG genotype pig（91.02% vs 86.70%, P〈0.05）. Backfat at 6~7 vertebra （BV） and backfat at vertebra-lumbar （BVL） of AA genotype pig were lower than those of AG genotype pig 4.26 mm and 3.96 mm respectively （P〈0.05）. Meat factor of AA genotype pig was higher than that of AG genotype pig 3.31% （53.46% vs 50.15%, P〈0.05）. These results indicated that FUT1 gene had good genetic effects on pig meat quality and carcass traits.