牛肉质性状功能基因组学研究进展

Advancement in Functional Genomics of Beef Quality

功能基因组学的研究使人们能够从分子水平上对牛肉品质进行改良,从而得到优质高档的牛肉.牛的肉质性状与牛肉的经济价值紧密相关,其主要包括嫩度、大理石花纹、多汁性等.鉴于近年来牛肉质性状相关领域的研究比较活跃,利用68篇文献对牛的主要肉质性状的QTL、SNP遗传标记、cDNA文库以及与牛肉质性状相关的基因的研究现状和进展进行了综述.

The progress of functional genomics makes it possible to improve beef quality at molecular level in order to obtain high quality beef.The beef quality traits was closely associated with economic value and it mainly include tenderness,marbling,juiciness and so on.The advancement and present status in the QTL of the main beef quality traits,the genetic makers-SNP,cDNA library and gene that is associated with beef quality traits was reviewed in this paper by using sixty eight references,as the associated area of beef quality traits＇s research was active recently.