草原红牛H-FABP基因单核苷酸多态性及其对肉质的影响

Single Nucleltide Polymorphism of H-FABP Gene and Effect with Meat Quality in Red Steppe

通过选择对肉质性状有影响的优势基因型作为遗传标记,为草原红牛的继续选育提供理论依据。运用PCR-SSCP方法对草原红牛H-FABP基因5′-调控区进行研究,分析其与肉质性状的相关性。草原红牛H-FABP基因5′-调控区136位点一个T碱基的插入突变,142位点发生了G-A转换。相关分析结果表明剪切力在AA和AB、BB基因型间差异极显著(P<0.01),AB与BB基因型间差异不显著(P>0.05),其余肉质性状不同基因型间差异均不显著(P>0.05)。H-FABP基因对草原红牛嫩度有显著影响。

Selected superiority genotype that influenced meat quality trait as molecular genetic marker, which could provide some theoretical basis for Red Steppe further breeding. H-FABP 5＇UTR polymorphisms in 16 Red Steppes was studied used PCR-SSCP. The correlationship was carried out between different genotype and meat quality. The results showed that base T was inserted in 136bp and the transformation of G→A in 142bp. The difference between AA with AB and BB was extremely significant （P〈0.01） in tenderness, but AB and BB was no significant difference （P〉0.05）. The difference between genotype with the others meat quality was not significant （P〉0.05）. The effect was very significant of H-FABP gene to tenderness traits in Red Steppe.