3个杂交牛种H-FABP基因第二内含子的遗传变异与肉品质性状的相关分析

Genetic Variation in Intron2 of H-FABP Gene in Three Bovine Hybrids and the Relationships with Meat Quality Traits

利用PCR-RFLP方法在牛H-FABP基因内发现了1个变异酶切位点,为intron2上的HaeIII-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1006位的碱基C→G的突变引起。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大理石花纹和嫩度性状差异显著性检验,结果表明:牛H-FABP基因中的h等位基因,尤其是hh纯合基因型对牛肉嫩度剪切力值有较大的影响。

One variant restriction sites of bovine H-FABP,HaeIII-RFLP in intron2,was found by PCR-RFLP method. The polymorphism fragments was cloned and sequenced. The result revealed a single nucleotide substitution of C→G at position 1006 for HaeIII-RFLP. The association between genotype markers and the corresponding marbling and tenderness traits were analyzed by using general linear model (GLM) at the level of DNA, the result was the h allele of bovine H-FABP gene intron2, especially homozygous hh showed a highly significant positive effect on Warner-Bratzler Shear force of beef tenderness traits.