杂种牛CAPN4基因第六内含子的遗传变异与牛肉嫩度的关联分析

Genetic Variation in Intron6 of CAPN4 Gene from Three Bovine Hybrids and the Relationships with Beef Tenderness

以CAPN4基因作为肉牛肉品质嫩度性状的候选基因,利用PCR-RFLP方法在牛CAPN4基因内发现了1个变异酶切位点,为intron6上的HhaI-RFLP。对此多态性片段进行克隆测序分析,结果表明此酶切位点是由于488位的碱基T→C的突变引起。此多态位点有A、B两个等位基因,其频率分别为0.7和0.3,在所研究的群体中,该位点处于Hardy-Weiberg平衡状态。利用最小二乘法拟合线性模型对不同分子标记基因型效应值间肉品质嫩度性状差异显著性检验,结果表明差异不显著(P>0.05)。

One variant restriction site of bovine CAPN4, HaelII-RFLP in intron6, was found by PCR-RFLP method. The polymorphism fragments was cloned and sequenced. The result revealed a single nucleotide substitution of T→C at position 488 for HhaI-RFLP. Frequencies of allele A, B was 0.7 and 0.3 respectively. This locus of CAPN4 gene was at Hardy- Weinberg equilibrium. The association between genotype markers and the corresponding beef tenderness were analyzed by using general linear model （GLM）, the result did not show any significant genotype effect on Warner-Bratzler Shear force of beef tenderness.