CAPNl基因4685位点与肉质嫩度相关性研究

目的]探索延边黄牛与草原红牛钙蛋白酶I（CAPNl）基因4685位点对肉质嫩度的影响。方法]采用PCR—RFLP技术对草原红牛、延边黄牛CAPNl基因第14内含予区4685位点进行基因多态性与肉质嫩度进行分析，验证该位点在吉林省地方品种牛中的作用。结果]该位点与肉质嫩度相关检测指标（蒸煮损失、肌纤维直径、剪切力、滴水损失等）密切相关，均表现为T等位基因的存在能够显著提高个体的嫩度水平，但该位点与pH无关。4685位点与屠宰性状（净肉重、胴体重、净肉率等）无关，仅与眼肌面积存在一定的相关性。结论]延边黄牛与草原红牛CAPNl基因4685住点与肉质嫩度存在密切相关。

Close Association between 4685 Loci on CAPN1 Gene and Meat Tenderness

Objective] The paper was to explore the impact of 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle on meat tenderness. Method] 4685 loci in 14th intron region of CAPN1 gene of Yanbian yellow cattle and red steppe cattle was conducted analysis of gene polymorphism and meat tenderness by PCR-RFLP technology, and the effect of the loci on Jilin local cattle breeds was verified. Result] The loci had close relationship with related detection indexes of meat tenderness （cooking loss, muscle fibre diameter, shear force and drip loss）, and the existence of T allele could significantly increase the tenderness level of individuals, but the loci was not associated to pH value. 4685 locl was not associated to carcass traits （carcass weight, net meat weight and carcass yield ratio）, which only had certain correlation with eye muscle area. Conclusion] 4685 loci on CAPN1 gene of Yanbian yellow cattle and red steppe cattle had close association with meat ten- derness.