为了挖掘新的猪肉品质及胴体性状的候选基因, 揭示猪肉质及胴体性状的遗传机制, 文章将丙酸代谢通路作为候选通路, 将通路内基因与猪肉质及胴体性状进行关联分析。实验采用37头三元杂交商品猪作为研究对象, 首次针对丙酸通路中7个基因的36个SNP位点利用SNaPshot方法进行基因分型, 分别用最小二乘模型及MB-MDR模型与肉质及胴体性状进行关联分析。结果发现, 基因PCCB、MUT、MCEE及ACSS2上的4个SNP位点分别与肌内脂肪含量、背膘厚等性状显著相关(P<0.05), ACSS2与猪脂肪含量显著相关; MCEE及MUT与猪的背膘厚显著相关; PCCB基因与脂重显著相关。通过MB-MDR方法检测到多个SNP位点具有互作效应, 并与背膘厚、水分含量、脂肪含量显著相关(P<0.05)。另外, 丙酸代谢通路中的基因间的互作效应对猪肉品质有显著影响。
In order to gain more extensive insight into detailed genetic control mechanisms of porcine meat quality and mine novel candidate genes, this study focused on the relationship between the genes of propanpate metabolism pathway and porcine meat quality as well as carcass traits based on the candidate gene set approach. Thirty-seven DLY pigs were tested in this study. A total of 36 SNPs within 7 candidate genes of propanoate metabolism pathway were genotyped and association analysis was conducted via Least Squares method, Multivariate multiple regression model, and a model-based multifactor dimensionality reduction method (MB-MDR). As a result, four SNPs in genes PCCB, MUT, MCEE, and ACSS1 were significantly associated with DLY pig meat quality or carcass traits (P<0.05). Results of MB-MDR analysis demonstrated that the interactions between multiple SNPs were significantly associated with the backfat thickness, water content, and fat content (P<0.05). ACSS2 was significantly associated with fat content; MCEE and MUT significantly influenced backfat thickness; and PCCB was related to fat weight. Moreover, the interactions between the genes in the propanoate metabolism pathway had remarkable influence in porcine meat quality and carcass traits.
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