遗传 ›› 2005, Vol. 27 ›› Issue (4): 566-570.

• 研究报告 • 上一篇    下一篇

猪FUT1基因对肉质和胴体性状的影响

姜勋平;刘永刚;熊远著;邓昌彦   

  1. 华中农业大学农业部猪遗传育种重点开放实验室 武汉,430070
  • 收稿日期:2004-05-26 修回日期:2004-08-12 出版日期:2005-08-10 发布日期:2005-08-10
  • 通讯作者: 姜勋平

Effects of FUT1 Gene on Meat Quality and Carcass Traits in Swine

JIANG Xun-Ping, LIU Yong-Gang, XIONG Yuan-Zhu, DENG Chang-Yan   

  1. Agricultural Ministry Key Laboratory of Swine Breeding and Genetics, Huazhong Agricultural University, Wuhan, 430070, China
  • Received:2004-05-26 Revised:2004-08-12 Online:2005-08-10 Published:2005-08-10
  • Contact: Xunping Jiang

摘要: 测定139头杂交猪(大白猪和梅山猪)的14个肉质性状和8个胴体性状,用PCR-RFLP方法检测FUT1基因型。分析猪FUT1基因型间肉质和胴体性状差异,发现AA基因型猪3个部位肌肉pH值均比AG基因型的高,其中pH(LD)达到显著水平(P<0.05)。AA基因型猪肌肉系水力显著高于AG猪的系水力(91.02% VS 86.70%,P<0.05)。AA基因型猪的肉色值显著高于AG猪的(P<0.05)。AA基因型猪三个部位肌肉膘厚值均较低,其中最后肋骨膘厚和倒数三四肋骨膘厚分别比AG基因型猪的低4.26 mm和3.96 mm(P<0.05)。AA基因型猪瘦肉率比AG基因型猪的高3.31% (53.46% VS 50.15%,P<0.05)。以上结果表明FUT1基因的AA基因型对肉质和和胴体性状具有显著的正遗传效应,这对于在抗病育种中应用该基因十分有利。

关键词: 胴体, 抗病, 猪, FUT1基因, 肉质

Abstract: A total of 139 hybrid finishing pigs from Large White × Meishan were slaughtered at about 88kg body weight. Fourteen meat quality traits and 8 carcass traits were assayed for each pig. FUT1 gene was scored by PCR-RFLP. The values of meat pH and meat color for AA genotype pig were higher than those of AG genotype pig (P<0.05). Water holding capacity (WHC) of AA genotype pig was higher than that of AG genotype pig(91.02% VS 86.70%,P<0.05). Backfat at 6-7 vertebra (BV) and backfat at vertebra-lumbar (BVL) of AA genotype pig were lower than those of AG genotype pig 4.26 mm and 3.96 mm respectively (P<0.05). Meat factor of AA genotype pig was higher than that of AG genotype pig 3.31% (53.46% VS 50.15%,P<0.05). These results indicated that FUT1 gene had good genetic effects on pig meat quality and carcass traits.

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