长顺绿壳蛋鸡SFRP5基因外显子1的SNPs鉴定及其与常规肌肉品质的关联性分析

分泌型卷曲相关蛋白-5(SFRP5)对畜禽脂质代谢起着至关重要的调控作用.为了探讨鸡SFRP5基因SNPs与肌肉品质的相关性,采用PCR产物直接测序法检测SFRP5基因外显子1的SNPs位点,分析其对长顺绿壳蛋鸡胸肌肌肉品质的影响.结果显示:在SFRP5基因外显子1的CDS区中发现3个SNP沉默突变位点:g.23251...

SNPs identification of Exon 1 of SFRP5 gene and its correlation with conventional meat quality of Changshun Blue-eggshell chicken

Secreted frizzled-related protein 5(SFRP5)plays a crucial role in the regulation of lipid metabolism in livestock and poultry.The purpose of this experiment was to explore the correlation between the SNPs of SFRP5 gene and chicken meat quality.The SNPs of Exon 1 of SFRP5 were identified by PCR products direct sequencing,and its correlation with meat quality of Changshun Blue-eggshell chicken was analyzed.The results showed that three SNPs were found and that they belonged to silent mutation,of which 23251706 C>T was a low polymorphism site,while g.23251882 C>T and g.23252056 C>T were medium polymorphism sites.Allele C and genotype CC of the three loci were in the dominant position,and the genotype distribution of each SNP did not deviate from the Hardy-Weinberg equilibrium.Linkage disequilibrium analysis showed that there was no strong linkage disequilibrium between the three SNP loci.Four haplotypes and ten diplotypes were detected,and haplotype H1 and diplotype H1 H1 had the highest frequency.Correlation analysis showed that the 23251706 C>T locus was significantly associated with cooking loss(P<0.05),and TT genotype was helpful in reducing cooking loss.The g.23252056 C>T locus had a significant effect on water loss rate(P<0.05),and TT genotype helped to improve the muscly water holding capacity.The diplotypes of the three SNP loci combination had a significant influence on the five meat quality indexes of the chest muscle of the chicken,and diplotype H2 H2 was the most useful in improving the meat quality of the chicken.Therefore,our data suggested that the three SNPs of SFRP5 gene exon 1 might have significant effect on the meat quality of the studied chicken,and that they might be potential genetic markers for improvement of meat quality of chickens.