猪FUT1基因对肉质和胴体性状的影响

测定139头杂交猪(大白猪和梅山猪)的14个肉质性状和8个胴体性状，用PCR-RFLP方法检测FUT1基因型。分析猪FUT1基因型间肉质和胴体性状差异，发现AA基因型猪3个部位肌肉pH值均比AG基因型的高，其中pH(LD)达到显著水平(P<0.05)。AA基因型猪肌肉系水力显著高于AG猪的系水力(91.02% VS 86.70%，P<0.05)。AA基因型猪的肉色值显著高于AG猪的(P<0.05)。AA基因型猪三个部位肌肉膘厚值均较低，其中最后肋骨膘厚和倒数三四肋骨膘厚分别比AG基因型猪的低4.26 mm和3.96 mm(P<0.05)。AA基因型猪瘦肉率比AG基因型猪的高3.31% (53.46% VS 50.15%，P<0.05)。以上结果表明FUT1基因的AA基因型对肉质和和胴体性状具有显著的正遗传效应，这对于在抗病育种中应用该基因十分有利。

Effects of FUT1 Gene on Meat Quality and Carcass Traits in Swine

A total of 139 hybrid finishing pigs from Large White x Meishan were slaughtered at about 88kg body weight. Fourteen meat quality traits and 8 carcass traits were assayed for each pig. FUT1 gene was scored by PCR-RFLP. The values of meat pH and meat color for AA genotype pig were higher than those of AG genotype pig (P<0.05). Water holding capacity (WHC) of AA genotype pig was higher than that of AG genotype pig(91.02% VS 86.70%, P<0.05). Backfat at 6-7 vertebra (BV) and backfat at vertebra-lumbar (BVL) of AA genotype pig were lower than those of AG genotype pig 4.26 mm and 3.96 mm respectively (P<0.05). Meat factor of AA genotype pig was higher than that of AG genotype pig 3.31% (53.46% VS 50.15%, P<0.05). These results indicated that FUT1 gene had good genetic effects on pig meat quality and carcass traits.