| 鸡肉质风味性状相关候选基因的研究进展 |
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| 引用本文： | 束婧婷,包文斌,张学余,陈国宏.鸡肉质风味性状相关候选基因的研究进展[J].中国畜牧兽医,2006,33(10):32-35. |
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| 作者姓名： | 束婧婷 包文斌 张学余 陈国宏 |
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| 作者单位： | 1. 扬州大学动物科学与技术学院,扬州,225009
2. 中国农业科学院家禽科学研究所,扬州,225003 |
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| 基金项目： | 国家高技术研究发展计划(863计划) |
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| 摘 要： | 家禽的肉质性状已经成为育种工作者一个重要的研究方向,而影响家禽肉质的因素有很多,如:遗传、营养、环境、疾病等。研究结果表明,肌内脂肪与肉的嫩度及肉质相关;另外,肌苷酸(IM P)是鸡肉质鲜味特性的主要物质基础,影响IM P生成的各种基因都是潜在的候选基因。作者综述了与肌内脂肪及肌苷酸合成代谢相关的脂蛋白脂酶(LPL)、细胞外脂肪酸结合蛋白(EX-FABP)、瘦蛋白受体(OBR)、解偶联蛋白(UCP)、腺苷琥珀酸裂解酶(ADSL)、腺苷一磷酸脱氨酶1(AM PD 1)等基因的研究进展。
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| 关 键 词： | 肉质 候选基因 肌内脂肪 肌苷酸 |
| 文章编号： | 1671-7236（2006）10-0032-04 |
| 收稿时间： | 2006--04--17 |
| 修稿时间： | 2006年4月17日 |
Advances on Candidate Gene of Meat Quality and Flavor in Chicken |
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| SHU Jing-ting,BAO Wen-bin,ZHANG Xue-yu,CHEN Guo-hong.Advances on Candidate Gene of Meat Quality and Flavor in Chicken[J].China Animal Husbandry & Veterinary Medicine,2006,33(10):32-35. |
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| Authors: | SHU Jing-ting BAO Wen-bin ZHANG Xue-yu CHEN Guo-hong |
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| Institution: | 1, College of Animal Science, Yangzhou University, Yangzhou 225009, China; 2. Institute of Poultry Science Chinese Academy of Agricultural Sciences, Yangzhou 225003, China |
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| Abstract: | Meat quality of the chicken has become an important research area to the breeders.There are many factors affecting poultry meat quality,such as: heredity,nutrition,environment and diseases.Many researches indicate that intramuscular fat is related to the meat quality and tenderness.On the other hand,inosine monophosphate acid is one of the key components for meat flavor,so any gene involved in the synthesis of IMP can be viewed as potential candidate gene.In this paper,the research advance of LPL gene,EX-FABP gene,OBR gene,UCP gene,ADSL gene,AMPD1 gene affecting meat quality and flavor in chicken are reviewed. |
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| Keywords: | meat quality candidate gene IMF IMP |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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