影响猪肉质的主效基因和候选基因

Progress in major and candidate genes influencing meat quality traits in pigs

猪肉的品质问题已经引起了生产者和消费者的普遍关注,肉质性状直接影响到肉品的食用价值和经济价值。分子生物学技术的快速发展也促进了人们对于影响肉质相关基因的重视和研究。本文综述了与肉质相关的主效基因(Major Gene)烷氟基因(Hal gene)、单磷酸腺苷蛋白激酶(AMPK)γ3亚基基因(PRKAG3)和酸肉基因(Rendement Napole Gene,RN)以及脂肪酸结合蛋白基因(Fat Acid Binding Protein FABPs)、激素敏感脂肪酶(Hormone-Sensitive Lipase,HSL)基因和脂蛋白脂肪酶(Lipoprotein Lipase,LPL)基因等候选基因(candidate gene)的研究进展。

Abstract.. More attention was paid on meat quality by both consumers and producers. Meat quality traits influenced its economical value directly. The high development of molecular biology had stimulated people＇s care and accelerated their study for genes concerning meat quality. In this paper,the research advance of major genes such as hal gene, PRKAG3 gene, rendement napole gene（RN） and of candidate gene such as fat acid binding protein （FABPs）,hormone-sensitive lipase gene （HSL）,lipoprotein lipase gene （LPL） were reviewed.