延边黄牛ACTA1基因的SNPs检测及其与肉质性状的关联分析

试验旨在研究延边黄牛ACTA1基因的遗传变异，分析其多态性对肉质性状的影响。采用PCR-RFLP和PCR-SSCP方法探讨ACTA1基因多态性及其与肉质性状的关联性。结果发现，延边黄牛ACTA1基因存在2个突变位点:A193G突变，导致氨基酸Arg → Gly的错义突变；A298G突变，导致氨基酸Lys →Arg的错义突变。χ²检验显示，A193G和A298G位点于检测群体中处于Hardy-Weinberg平衡状态（P>0.05）。关联分析显示，延边黄牛ACTA1基因2个突变位点的不同基因型与肌肉中肉豆蔻酸、油酸含量、眼肌面积、大理石花纹等级呈显著相关（P<0.05）。初步认为ACTA1基因对延边黄牛肉质性状有显著影响，可作为延边黄牛新品种早期选择的候选基因。

Polymorphism of ACTA1 Gene and Its Association with Meat Quality Traits in Yanbian Yellow Cattle

This study was aimed to research the gentic variations of ACTA1 gene in Yanbian Yellow cattle, and analyze the influence of genetic polymorphisms on meat quality traits. PCR-RFLP and PCR-SSCP technique were used to analyze the association between the polymorphisms of ACTA1 gene and meat quality traits. The results showed that there were two SNPs, A193G which with replacement of Arg by Gly amino acid, A298G which with replacement of Lys by Arg amino acid. χ² test showed A193G and A298G were in Hardy-Weinberg equilibrium (P>0.05). The association analysis indicated that the genotypes of different mutations in ACTA1 gene were found to be significantly related to myristic acid, oleic acid, loin muscle area, marbling score (P<0.05). ACTA1 gene had potential effects on meat quality traits of Yanbian Yellow cattle, and could be used for candidate gene in early selection of new varieties of Yanbian Yellow cattle.