关键词: 猪, CAPN1基因, 瘦肉率, 嫩度, PCR-SSCP

Abstract:

In this study, Wild boar, Min pig and Yorkshire were used to investigate the effect of CAPN1 gene on lean meat percentage and tenderness. Seven pairs of primers for exons and 3′ untranslated region of CAPN1 gene were designed according to pig sequences from GenBank. Polymorphisms within exons were detected by PCR-SSCP method. SNPs in 3′ untranslated region were detected by DNA sequencing, and PCR-RFLP method was then developed to screen the population. Totally, 11 SNPs, of which 5 from exons including one missense mutation resulting in amino acid substitution of M/V at the position of 260, 4 from introns and 2 from 3′ untranslated region, were identified. Population genetics analysis showed that the distribution of genotypes among Yorkshire, Min pig and Wild boar were extremely significant difference (P<0.01), while there were no significant difference between Min pig and Wild boar (P>0.05), and extremely significant difference existed between Min pig and Yorkshire (P<0.01). Association of polymorphisms with breed characteristics indicated that the mutations detected by P4, P6 primers and that resulting in the change of HinfⅠrecognition site may be related to lean meat percentage.