猪重要胴体性状的遗传定位

为了寻找影响猪重要胴体性状主基因在染色体的位置,我们以大白猪和梅山猪为父母本建立了F2资源家系。随机选留81头F2代个体,经屠宰获得猪胴体性状数据。结合家系个体的48个微卫星标记基因型,用线性模型最小二乘法对各胴体性状进行数量性状基因座（QTL）的区间定位。定位结果表明位于猪染色体（SSC）4号的瘦肉率和瘦肉量QTL达到基因组极显著水平;SSC1、2和4上眼肌面积QTL达到染色体显著水平;位于SSC1和4上的眼肌高度QTL与眼肌面积QTL在同一染色体区域;而眼肌宽度QTL位于SSC6;位于SSC7同一标记区间的皮重、皮率、骨重和骨率QTL表现出很好的一致性,均达到染色体显著水平。SSC6和7的体长QTL达到染色体显著水平。 Abstract: To detect quantitative trait loci (QTL) for body composition traits in pigs, a resource family with three-generation was developed by using Large White grand sires and Meishan grand dams. A total of 81 F2 progenies were phenotyped for body composition. All animals were genotyped for microsatellite markers. The main results are as follows:, the strongest linkages at genome-wise level of lean meat percentage and total meat content were detected on SSC1 and 4. QTLs for loin eye area were located on SSC1, 2 and 4, QTLs for loin eye height on SSC 1 and 4, and QTLs for loin eye width on SSC 6. The best positions estimated for QTLs of skin percentage and of skin weight were in the same marker interval. Two QTLs significant at genome-wise level or highly significant at chromosome-wide level for carcass length were located on SSC6 and 7.     

猪的肉质性状基因定位研究进展

随着生活水平的提高,猪肉的肉质问题已引起消费者和生产者的重视。遗传 因素是改善肉质品质的关键。对猪的肉质性状进行数量性状位点(QTL)定位是当前国际畜禽遗传育种的一个热点。本文较全面地介绍了有关肉质基因定位的情况,包括基本明确的主效基因:氟烷基因和酸肉基因;肌内脂肪的统计分析、候选基因及基因扫描定位结果:以及肌纤维、嫩度、多汁性、失水率、pH值和肉色的定位。同时论讨了肉质检验和基因定位面临的问题。 Abstract:People tend to be interested in meat quality when the standand of living has been increased.Location of quantitative trait loci(QTL)affecting meat quality were performed in many countries.The objective of this review is to provide a detailed introduction of meat quality mapping in pig.It included halothane gene,acid meat gene,intramuscular fat,firmness,fruice,drop loss,pH value and meat color.It also discussed the problems of meat quality testing and QTL mapping.     

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。     

莱芜猪和杜洛克猪肌肉肌球蛋白重链组成对肉质性状的影响

为探讨莱芜猪肌肉肌球蛋白重链(MyHC)慢速氧化型(Ⅰ)、快速氧化型(Ⅱa)、中间型(Ⅱx)、快速酵解型(Ⅱb)组成与肉质性状间的关系, 阐释莱芜猪肉质优良的机理. 本实验在评价肉质性状的基础上, 用荧光定量RT-PCR方法检测莱芜猪和杜洛克猪背最长肌和半膜肌MyHC 4种亚型mRNA的表达量, 并进行相关分析. 结果表明, 莱芜猪背最长肌和半膜肌MyHCⅡa, Ⅱx mRNA表达量显著高于杜洛克猪, MyHC Ⅱb mRNA表达量则显著低于杜洛克猪, 而MyHCⅠmRNA表达量无明显变化. MyHCⅠ, Ⅱa, Ⅱx mRNA表达量与肉色、pH、大理石纹、肌内脂肪含量正相关, 与嫩度剪切值和肌纤维直径负相关; MyHC Ⅱb mRNA的表达量与大理石纹和肌内脂肪含量显著负相关(P<0.05), 与嫩度剪切值极显著正相关(P<0.01), 与肌纤维直径正相关(P>0.05). 由此可见, MyHCⅠ, Ⅱa, Ⅱx, Ⅱb的组成影响肉质性状, 而且其mRNA的表达量与肉质性状, 尤其是与肌肉食用品质显著相关, 也就是说MyHC 4种亚型的mRNA表达量可准确、客观评价肉质.     

早胜牛类群A-FABP基因SNPs及其与胴体品质和肉质性状的相关性分析

研究早胜牛类群A-FABP基因多态性及其与胴体品质和肉质性状的相关性。采用PCR-SSCP方法对5个早胜牛类群(庆阳类群、平凉类群、南德温与庆阳类群杂种、西门塔尔与平凉类群杂种、秦川牛与平凉类群杂种)的A-FABP基因进行多态性分析,分析基因型与胴体品质和肉质性状的相关性。结果显示,A-FABP基因第三外显子区存在c.408GC的突变,并检测到3种基因型GG、GC和CC。胴体性状相关分析表明,GG基因型的胴体重显著低于CC基因型(P0.05);GG基因型屠宰率极显著低于GC基因型(P0.01),显著低于CC基因型(P0.05);GG基因型净肉率显著低于GC基因型(P0.05);GG基因型的眼肌面积显著低于GC和CC基因型(P0.05)。肉质性状相关分析表明,GG基因型失水率显著高于CC基因型个体(P0.05);GG基因型剪切力极显著高于GC和CC基因型(P0.01);GG基因型蒸煮损失和pH均显著高于GC基因型(P0.05),极显著高于CC基因型(P0.01)。A-FABP基因突变位点可作为胴体性状和肉质性状遗传标记。     

丙酸通路基因多态性与猪肉质及胴体性状的关联分析

为了挖掘新的猪肉品质及胴体性状的候选基因,揭示猪肉质及胴体性状的遗传机制,文章将丙酸代谢通路作为候选通路,将通路内基因与猪肉质及胴体性状进行关联分析。实验采用37头三元杂交商品猪作为研究对象,首次针对丙酸通路中7个基因的36个SNP位点利用SNaPshot方法进行基因分型,分别用最小二乘模型及MB-MDR模型与肉质及胴体性状进行关联分析。结果发现,基因PCCB、MUT、MCEE及ACSS2上的4个SNP位点分别与肌内脂肪含量、背膘厚等性状显著相关(P<0.05),ACSS2与猪脂肪含量显著相关;MCEE及MUT与猪的背膘厚显著相关;PCCB基因与脂重显著相关。通过MB-MDR方法检测到多个SNP位点具有互作效应,并与背膘厚、水分含量、脂肪含量显著相关(P<0.05)。另外,丙酸代谢通路中的基因间的互作效应对猪肉品质有显著影响。     

猪PAC克隆的微卫星DNA分离研究

利用(CA)8核心序列,设计锚定引物,采用直接测序法,从单个猪PAC克隆中分离到一个新微卫星DNA。根据该微卫星DNA的侧翼序列,设计了专一引物,在8个猪种40个个体中检测到3个等位基因,片段长度分别为305 bp、307 bp和309 bp。3种等位基因纯合子个体的PCR产物序列分析表明,这3种等位基因分别有12、13和14次CA双核苷酸重复。 Abstract:A novel microsatellite DNA was isolated from a single porcine PAC clone by sequencing the PAC clone directly with (CA)n repeat motif anchored primer.The specific primer pairs flanking the (CA)n repeat region were used to amplify the genomic DNA of 40 individuals from 8 pig breeds,which detected three alleles with the fragment length of 305 bp,307 bp and 309 bp.The PCR product sequencing results of homozygous animals representing three alleles revealed that those three alleles contained 12,13 and 14 CA dinucleotide repeats respectively.     

中外11个猪种A-FABP基因微卫星遗传变异的研究

利用微卫星技术对五指山猪、沂蒙黑猪、汉江黑猪、莱芜猪、北京黑猪、民猪、成华猪、内江猪、二花脸猪、巴马香猪和大白猪11个猪种共420头猪的脂肪细胞脂肪酸结合蛋白基因内含子的微卫星序列的遗传变异进行了研究。研究表明：（1）中国猪种在A-FABP基因微卫星基因座上有极高的的多态性,五指山猪的PIC最高（PIC=0.7904）并检测到11个等位基因,但北京黑猪仅检测到两个等位基因。（2）本实验中,只有北京黑猪、民猪、巴马香猪和大白猪A-FABP基因微卫星在群体中的分布达到平衡状态。（3）群体间的基因分化系数分析表明,中国猪种在该微卫星基因座上分化程度平均约为40.83%。Abstract：The genetic variations of microsatellites in intron 2 of the porcine adipocyte fatty acid-binding protein (A-FABP) genes were investigated in 420 pigs including Wuzhishan pig,Yimeng black pig,Hanjiang black pig,Laiwu pig,Beijing black pig,Min pig,Chenghua pig,Neijiang pig,Erhualian pig,Bama xiang pig and Large White pig.The results suggested as follows：（i）PIC of the Wuzhishan pig breed is the highest（0.7904） and 11 alleles were detected. Compared with Large White pig,Chinese pig breeds showed a great polymorphism of A-FABP microsatellites except Beijing black pig in which only 2 alleles were detected.（ii）Only Min pig, Bama xiang pig, Beijing black pig and Large White pig were in Hardy-Weinberg equilibrium. （iii）The analysis of genetic differentiation showed that the average value of the A-FABP gene differentiation of 10 Chinese pigs is about 40.83%.     

猪显性白毛调控基因（KIT）的研究

猪的白毛色性状由显性基因KIT决定。本文从KIT基因的定位、突变分析、分子基础和作用机制等方面综述了对该基因的研究现状,叙述了KIT基因的研究意义。 Abstract：The dominant coat color in pigs is controlled by KIT gene.The current status of KIT gene is expressed in location、mutation、molecular basis and mechanism.Significance of KIT gene is also discussed in this paper.     

猪的雌雄连锁图谱的比较研究

用统计的方法,对以一个商品猪群为参考家系,采用163个微卫星标记和3个I-型分子标记（RYR1、PRKAG3、PIT1）构建的猪常染色体雌、雄连锁图谱的长度进行了比较。结果表明,常染色体的雌性连锁图谱的总长度为2625.9 cM,雄性连锁图谱的总长度为2259.7 cM,二者比率为1.16 ：1;除了1号和14号染色体以外,其余染色体的雌性连锁图谱的长度均比雄性连锁图谱长。1、3、5、6、7、8、10、11、12、13、14、16、17、18号染色体的雌雄连锁图谱的长度差异极显著（P<0.01）;9号染色体的雌雄连锁图谱的长度差异为显著（P<0.05）;2、4、12、15号染色体的雌雄图谱的长度差异不显著。 Abstract：The difference between the length of female- and male-linkage map, which was created with a reference pedigree based on a commercial porcine population and using 163 microsatellite markers as well as 3 type-I markers (RYR1, PRKAG3, PIT1), was statistic analyzed. The results showed that the total length of female linkage map of autosomes is 2625.9 cM and the total length of the male linkage map is 2259.7 cM; the ratio between the total length of the female- and male-linkage maps is 1.16 ：1; except for the chromosomes 1 and 14, the female linkage maps of the other chromosomes are longer than the male linkage maps. The difference between the length of female- and male-linkage maps of chromosomes 1, 3, 5, 6, 7, 8, 10, 11, 12, 13, 14, 16, 17 and 18 is very significant (P<0.01) and the difference of chromosome 9 is significant (P<0.05); but there is no significance on chromosomes 2, 4, 12 and 15.     

猪钙蛋白酶抑制蛋白基因的基因型与肉质性状的关联性分析

钙蛋白酶抑制蛋白基因是影响猪肉质性状的候选基因之一。本研究以125头地方猪和117头外来猪为材料,研究CAST基因的多态性。结果在CAST基因上检测到一个多态性位点(A876G),并引起了氨基酸残基的改变Lys250 Arg。在地方猪种中仅检测到G (Arg)等位基因,而在外来猪种中A (Lys) 和 G (Arg)两个等位基因均检测到。基因型与肉质性状的关联性分析结果表明,CAST基因型与肌肉的嫩度,屠宰45 min后的pH值及滴水损失存在强相关,又由于地方猪种与外来猪种的肉质性状间存在显著差异。因此,在CAST基因上检测到的多态型位点Lys250Arg的基因型效应有待于进一步研究,并将其有效应用于商品猪生产中。     

Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs

Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.     

苏姜猪OLR1基因多态性及其与肉质性状的关联分析

探讨OLR1基因在苏姜猪群内的遗传多态性,以及该基因多态对苏姜猪猪肉质性状的影响。采用PCR-RFLP技术检测OLR1基因在苏姜猪试验群体中的PstⅠ酶切遗传多态性,运用单因素方差分析方法分析了该多态位点对苏姜猪肉质性状的影响。结果发现,苏姜猪试验群体OLR1基因内含子5区域内发现一个PstⅠ酶切多态性,检测到CC、CD和DD三种基因型,多态信息含量呈现中度多态性。CC型与DD型个体的肌肉失水率、大理石纹间的差异达到显著水平(P<0.05),CD型个体用色差仪测得的b值显著高于DD型(P<0.05)。因此,检测到的OLR1基因PCR-RFLP-PstⅠ多态性与大理石纹等肉质性状存在着显著的相关关系,可以作为肉质性状候选基因在苏姜猪的持续选育中加以应用。     

Effect of myosin heavy chain composition of muscles on meat quality in Laiwu pigs and Duroc

In order to explain the mechanism of high meat quality in Laiwu pigs and investigate the relation between myosin heavy chains (MyHC) composition and meat quality, meat quality analysis was conducted and mRNA expression of MyHC I, IIa, IIx, IIb was quantified by real-time fluorescence PCR in longissimus muscle (LM) and semimembranous muscle of Laiwu pigs and Duroc. The result indicated that, compared with Duroc, mRNA expression of MyHC IIa, IIx in LM and semimembranous muscle of Laiwu pigs was significantly increased, mRNA expression of MyHC IIb was dramatically decreased. However, the expression of MyHC I was not significantly affected by breeds. The correlation between mRNA expression of MyHC I, IIa, IIx in LM and meat color, pH value, marbling, intramuscular fat content was positive, but shear value of LM was negative. The relation between MyHC IIb mRNA expression and marbling, intramuscular fat content was dramatically negative, whereas shear value was strikingly positive, as well as fiber diameter, but without reaching statistical significance. Therefore, the composition of MyHC I, IIa, IIx, IIb affected meat quality, furthermore, expression of MyHC I, IIa, IIx, IIb mRNA prominently influenced meat characteristics, especially edible quality of muscle, suggesting that mRNA expression level of MyHC I, IIa, IIx, IIb can exactly and impersonally estimate meat quality.     

蛋白质组学技术在肉类鉴别及肉质分析中的应用进展

肉制品是人体中蛋白质和多种微量元素的重要来源,但对于肉制品中肉类的鉴别及品质分析的研究受到了传统方法的限制。近年来,蛋白质组学技术的应用极大地推动了肉类鉴别技术的发展,并对肉质形成的潜在分子机制的研究有着深远的影响。主要介绍了蛋白质组学的概念及其研究策略,全面综述了蛋白质组学技术在肉类鉴别和肉质分析中的应用进展,并展望了其研究前景,以期为肉制品的质量控制及肉质影响因素的研究提供理论依据。     

Carcass and meat quality characteristics of Churra and Assaf suckling lambs

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) ‘Lechazo de Castilla y León’, whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.     

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French 'foie gras'. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO2 (40%)-O2 (30%)-N2 (30%), for 2 min followed by phase 2, CO2 > 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n = 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem (L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.     

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

The objective of this study was to compare carcass and meat quality between Barbarine lambs raised on rangelands and those reared indoors. A total of 24 weaned male lambs (23.2 kg) were allotted into two groups. The first group (GS) grazed pasture dominated by natural shrubs and was supplemented with 100 g of concentrate. The second group (HS) received oat hay and 200 to 300 g supplement of the same concentrate in order to obtain the same average daily gain (ADG) as the GS group. Six lambs from each group were slaughtered. Lambs to be slaughtered were randomly identified at the beginning of the trial. Carcass traits (offals percentage, dressing percentage, cuts yield, tissue composition, fatness and conformation) were determined; pH and meat and fat color were measured. Samples from longissimus lumborum were collected to analyze fatty acid composition. The GS group was characterized by a higher offals percentage, associated with higher lungs, heart, liver and kidney percentage. Carcass dressing percentage defined as the rate between hot carcass weight and empty BW was lower by 3.4% in the GS group. No differences were observed for carcass meat yield and carcass and leg compactness. Shoulder bone percentage of the GS group was higher, without differences in fat and lean percentages. Fat thickness, kidney and tail fats were lower in the GS lambs. However, intramuscular fat content was not affected. Percentages of saturated fatty acids and polyunsaturated fatty acids (PUFA) were not modified, whereas levels of n-3 and long n-3PUFA (EPA, DPA and DHA) as well as Δ⁵ desaturase plus Δ⁶ desaturase index were higher for the GS group. Thrombogenic and atherogenic indexes were not altered. No significant effects were observed for meat pH, meat and fat color. Despite having the same ADG, lambs from the GS group were less fatty, and their meat was richer in beneficial fatty acids.