猪MyoD1基因多态性与肉质性状的相关分析

MyoD基因家族能促使肌肉转化,影响着肉质品质.为了研究MyoD1与肉质性状间的关系,采用PCR-SSCP技术分析杜长大三元杂交猪MyoD1基因第1外显子的单核苷酸多态性.为了将第1外显子(长630 bp)全部扩出,故将第1对引物设在MyoD1基因的5'UTR上.结果显示:MyoD1基因5'UTR的119 bp处发现G＞A的突变,第1外显子387 bp处发现C＞T突变,经检测这2个突变均为AA和AB基因型,2个变异位点在群体中都是AA型为优势基因型,且都处于Hardy Weinberg平衡状态.在5'UTR上的突变对猪肌肉的肌内脂肪和pH的影响差异显著(P＜0.05),而在第1外显子上突变对本试验所研究的肉质性状影响均不显著(P＞0.05).

Relationship between polymorphism of MyoD1 and meat quality traits in pig

MyoD gene family can induce muscle transformation and affect meat quality.PCR-SSCP was used to analyze single mucleotide polymorphism of MyoD1 exon 1 in order to study the relationship between MyoD1 gene and meat quality traits in Doroc×Landrace×York hybrid pigs.The first pair of primers was put in the 5′UTR of MyoD1 gene for expanding the full-length of the exon 1 in the gene with 630 bp.The results showed that G>A and C>T mutations were found respectively at the 119th bp of the 5′ UTR and the 387th bp of exon 1,upon detection of the 2 mutations are AA and AB genotype,2 loci in the population AA type are as the dominant gene,and have reached the Hardy-Weinberg state of equilibrium.In the 5′ UTR mutations were significantly associated with muscle intramuscular fat and pH in pig(P<0.05),but no significant association was found for meat quality traits with exon 1 mutation(P< 0.05).