关键词: 猪, CAPN1基因, PCR-SSCP, 嫩度性状

Abstract:

In order to further evaluate the relationship between the variations of CAPN1 gene and meat tenderness, the CAPN1 genomic sequences were cloned and sequenced, its CDS was analyzed with PCR-SSCP, and the genotype analyses covered 109 individuals from Wild boar, Min pig and Yorkshire. Fifteen of total 21 introns were cloned. Five pairs polymorphic primers for PCR-SSCP analysis were designed based on the CDS of CAPN1 from GenBank and the cloned introns. Eight SNPs, resulting from single point mutation G to C, C to T, T to C, G to A, G to A, G to A, C to T and C to T at the base position 161 in exon2, 60 in exon5, 96 in exon5, 119 in exon5, 270 in intron8, 83 in exon10, 126 in exon13 and 138 in exon13 respectively, were identified, and 3 of which are missense mutations resulting to amino acid substitutions of S/T, G/E, V/I at the amino acid position of 54, 192 and 363 respectively. χ² analysis showed that the distribution of genotypes among Yorkshire, Min pig and Wild boar are extremely significant difference, while there are no significant difference be-tween Min pig and Wild boar except in the S1 primer. The polymorphic sites may be used as molecular markers for meat tenderness and pork quality.