[Objective] The aim was to optimize Yanbian cow oocytes mature in vitro and cleavage system after nuclear transfer based on uniform design. [Method] Oocytes were recovered by aspiration method, and oocytes were mature...[Objective] The aim was to optimize Yanbian cow oocytes mature in vitro and cleavage system after nuclear transfer based on uniform design. [Method] Oocytes were recovered by aspiration method, and oocytes were matured in vitro （IVM） with different conditions, and then carried out nucleus transfer, fusion, activation and in vitro culture （IVC） of embryo. Effects of ovary storage temperature, maturation time and follicular diameter size on in vitro maturation and cleavage rates of cow oocytes were compared. [ Result] The best conditions of IVM of Yanbian cow oocytes was that： the oocytes of 8 mm diameter were matured in vitro for 24 hours when the ovaries were stored at 26℃ or 31 ℃. The best cleave conditions after nucleus transfer of oocytes was that： the oocytes of 6 mm or 8 mm diameter were cultured in vitro for 24 hours when the ovaries were stored at 26℃. [ Conclusion] The result has some reference to Yanbian cow and other cow breeding and population expanding propagation.展开更多
[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yello...[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.展开更多
文摘[Objective] The aim was to optimize Yanbian cow oocytes mature in vitro and cleavage system after nuclear transfer based on uniform design. [Method] Oocytes were recovered by aspiration method, and oocytes were matured in vitro （IVM） with different conditions, and then carried out nucleus transfer, fusion, activation and in vitro culture （IVC） of embryo. Effects of ovary storage temperature, maturation time and follicular diameter size on in vitro maturation and cleavage rates of cow oocytes were compared. [ Result] The best conditions of IVM of Yanbian cow oocytes was that： the oocytes of 8 mm diameter were matured in vitro for 24 hours when the ovaries were stored at 26℃ or 31 ℃. The best cleave conditions after nucleus transfer of oocytes was that： the oocytes of 6 mm or 8 mm diameter were cultured in vitro for 24 hours when the ovaries were stored at 26℃. [ Conclusion] The result has some reference to Yanbian cow and other cow breeding and population expanding propagation.
基金Supported by National High Technology Research and Development(863) Program (2008AA101010)The State "Eleventh Five-year" Science and Technology Support Plan(2008BADB2B01)Domestic Animal Germplasm Resources Platform Project (2012) of National Science and Technology Foundation Platform~~
文摘[Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. [Method] The 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. [Result] The loci had close relationship with related detection indices of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of in- dividuals, but the loci was not associated to pH value. 4685 loci was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. [Conclusion] The 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat tenderness.
