鸡GARS-AIRS-GART基因多态性及其与肉质性状的关联性研究

Association of the GARS-AIRS-GART Gene Polymorphisms and Meat Quality Traits in Chickens

【目的】探讨GARS-AIRS-GART基因对鸡肉质风味性状的影响。【方法】以大恒优质肉鸡品系为研究对象,利用PCR-SSCP和测序方法对GARS-AIRS-GART基因的多态性进行研究。【结果】研究结果显示:GARS-AIRSGART基因外显子4有1个SNP位点位于6545处(A→C突变),该位点为错义突变并导致氨基酸序列第173位点由天冬氨酸(Asp)突变为谷氨酸(Glu)。GARS-AIRS-GART-6545SNP位点对鲜味氨基酸含量和肌苷酸含量有显著影响(P<0.05),NN型表现为高肌苷酸含量。【结论】由此推测GARS-AIRS-GART基因可能是影响鸡肉质性状的主效基因或与控制这些性状的QTL连锁。

[Objective] The aim of this study was to detect the impact of the glycinamide ribonucle- otide synthetase （GARS）, aminoimidazole ribonucleotide synthetase （AIRS） and glycinamide ri- bonucleotide formyltransferase （GART） enzymatic （GARS-AIRS-GART） gene on chicken meat flavor traits. [Method] PCR-SSCP and sequencing technology were employed in this study to de- tecte the polymorphisms of the GARS-AIRS-GART gene in Dahen chickens. [Results] One single nucleotide polymorphism was detected in GARS-AIRS-GART gene exon 4 at site 6545 （A--~C）, which, as a missense mutation leading to the amino acid changing from Asp to Glu. Significant as- sociation has been found between GAR^AIRS-GART- 6545 SNP and flavor amino acid content as well as IMP （P〈0.05）. Among the genotypes, NN had higher IMP content. [Conclusion] GARS-AIRS-GART gene may play an importance part in affecting chicken meat quality traits or linked with the related QTLs.