早期人胚胎cDNA文库构建及目的基因筛选

收集受精后３、４和５周龄药物流产胚胎,用改良一步法提取总ＲＮＡ,ｏｌｉｇｏ（ｄＴ）纤维素柱纯化ｍＲＮＡ,逆转录合成一链ｃＤＮＡ,完成二链ｃＤＮＡ的合成后,经碱变性电泳检测,合成ｃＤＮＡ的大小为０．４～９．０ｋｂ之间,且主要集中在１．０～２．０ｋｂ。除去多余的接头,收集大于４００ｂｐ的ｃＤＮＡ片段,与载体ｐＳＰＯＲＴ１和和γＺｉｐＬｏｘ连接,分别得到３、４、５周龄人胚胎质粒文加和噬菌体文库。另外,采     

非洲狼尾草未受精无孢子生殖胚囊退化研究

为理解植物无孢子生殖胚囊未受精条件下的退化,对无孢子生殖植物非洲狼尾草未受精成熟胚囊中央细胞退化做了细胞形态学研究。没有受精的中央细胞退化时最显著的特点是细胞核产生核膜囊泡。核膜囊泡有两种类型:单层膜的囊泡和双层膜的囊泡,单层膜囊泡在细胞质中,双层膜囊泡在细胞核内。核膜囊泡有两种发生方式:1)核膜的外膜向细胞质一侧膨胀产生囊泡,囊泡进入细胞质;2)核膜向核内凹陷形成囊泡,囊泡进入细胞核。核膜囊泡类型与产生方式密切关联。核膜囊泡吞噬并消化包括线粒体在内的细胞质和核质。     

水稻纯合胚致死突变研究

以ＥＭＳ的处理并结合组织培养技术成功地获得胚致死突变的纯合再生植株。该植株生长发育正常,除种子无发芽能力外,纯合突变体的一切性状均与亲本品种表现一致。观察到胚败育的各种表现：（１）仅具有一个球形胚。（２）完全没有胚器的分化。（３）仅具胚根的分化而无胚芽的分化。（４）胚芽分化不完全。（５）胚芽与胚根之间没有输导组织相连接或者输导组织发育不完全等等。（纯合突变体×正常品种）杂种当代的种子（Ｆ１）发芽正常,而由Ｆ１及Ｒ１植株上所产生的种子（Ｆ２及Ｒ２）约有３／４具发芽能力,而１／４无发芽能力。统计分析的结果表明胚致死突变受隐性单基因控制。据我们所知,获得胚致死突变纯合体的成熟植株,本研究乃是首例报告,至少在水稻上是如此。在以利用无融合生殖之固定杂种优势的“一系法”杂交水稻生产的设想中,胚致死突变可作为胚乳的提供者而加以利用。     

大豆体细胞胚增殖保存与萌发植株体系的建立

以大豆(Glycine max(L.)Merr.)未成熟子叶为外植体,用高浓度生长素诱导东北地区主栽大豆的18个基因型体细胞胚胎发生,诱导率为0.29%～77.62%.在此基础上成功地诱导10个大豆基因型产生可继代增殖的体细胞胚,诱导率在5.2%～22.1%之间.经在固体培养基上多次继代增殖,首次建立了可在固体培养基上继代增殖的大豆体细胞胚萌发再生体系,继代一年以上的体细胞胚仍具有萌发能力和正常育性,得到了结荚植株.此体系的建立为大豆的遗传转化提供了新的、更为有效的受体体系.     

应用微卫星标记分析中国地方鸡种的遗传变异

利用 8个微卫星位点对中国 9个地方鸡种和 1个引进品种进行了遗传检测。计算出了各品种的平均杂合度、平均多态信息含量 (PIC)及品种间的遗传距离 ,并进行了系统聚类。结果表明 :8个微卫星位点上共检测到了5 4个等位基因 ,每个位点上平均为 6 .75个。各位点平均多态信息含量为 0 .5 0 71～ 0 .74 34,均表现出了高度多态性。各群体平均杂合度较高 ,为 0 .5 5 6 4～ 0 .7135 ,说明我国地方鸡种有着较丰富的遗传多样性。地方鸡种间的遗传距离相对较远 ,10个鸡种共分为三大类。研究结果对我国鸡种资源的评估、保存和预测杂种优势具有一定的指导意义     

河鲈胚胎及卵黄囊期仔鱼发育

为探究河鲈(Perca fluviatilis)早期生活史和发育生物学,采用体视解剖镜、显微镜仔细观察、测量、描述、绘图的方法,连续观察了6个批次河鲈胚胎及卵黄囊期仔鱼发育状况,进行比较分析。结果显示:(1)在水温8~13℃时,胚胎期约需265h,有效积温2540~2880℃.h;水温11~13℃时,卵黄囊期约需6d,有效积温1750~2120℃.h;(2)辐射状次级卵膜将受精卵连成长带形单层网片状,每个胚胎周围有6个胚胎,排列很有规则。胚胎卵黄囊表面有一个大圆形油球。出膜前期可见眼球色素、胸鳍突起;(3)胚胎出膜的不同步主要是由于出膜前期长短不一和孵化水温较低所致。     

鸡下丘脑cDNA文库的构建及部分克隆ESTs序列初步分析

以鸡下丘脑为实验材料,以λgt10为载体,构建了鸡下丘脑cDNA文库。结果表明,文库的滴度为3.8×10     

Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method

The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohman) were housed into three poultry houses with outdoor pasture availability of 10 m(2)/bird located in the same Research Centre of the University of Perugia. All the birds were fed ad libitum the same diets formulated according to the European Union (EU) Regulations by using organic raw materials. Birds from the FG and MG groups were raised until 81 days, whereas birds from the SG group were raised until 96 days in order to achieve an acceptable market live weight. SG birds showed significantly (P < 0.01) higher breast meat drip and cook losses, Allo-Kramer shear values and collagen content. In comparison with FG and SG, MG exhibited a higher breast meat pH (5.86% v. 5.79% and 5.78%, respectively; P < 0.01) and a lower lightness (54.88% v. 57.81% and 56.98%, respectively; P < 0.05). Genotype dramatically affected the lipid content as well as the fatty acid composition of both breast and thigh meat. SG exhibited the lowest content of lipid, both in breast and in thigh meat, the lowest proportions of monounsaturated fatty acids (MUFA) and the highest proportions of polyunsaturated fatty acids (PUFA). The total n-3 PUFA of SG breast meat was double that of FG meat and intermediate with respect to MG birds (8.07% v. 4.07% v. 5.14% total fatty acids; P < 0.01). The fatty acid composition of thigh meat is similar to that of breast meat, but the differences among genotypes are less pronounced. Total saturated fatty acids were not affected by the genotype. In conclusion, meat functional properties of FG and MG strains appeared much more attractive both for industry and consumer (lower drip and cook losses and higher tenderness), whereas from a nutritional point of view, meat from SG appeared healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's expectations of organic products.