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Position: Home > Articles > Correlation between CAST gene polymorphisms and meat quality characteristics in Sutai pigs Animal Husbandry & Veterinary Medicine 2010,42 (4) 15-18

苏太猪CAST基因多态性与肉质性状的相关性研究

作  者：
刘香;虞德兵;邱新深;方威;张淑敏;孙文星;陈杰
单  位：
南京农业大学动物科技学院
关键词：
苏太猪;多态性;钙蛋白酶抑制蛋白基因(CAST基因);肉质性状
摘  要：
采用PCR-RFLP方法对72头苏太猪的钙蛋白酶抑制蛋白(calpastatin,CAST)基因遗传多态性与肉质性状的相关性分析。对CAST基因第6内含子上MspⅠ、HinfⅠ、RsaⅠ三种酶切位点进行检测,结果表明:CAST基因第6内含子上,MspⅠ酶切位点的3种基因型间在肌肉的嫩度、pH值、系水力水平指标上均差异显著(P<0.05);HinfⅠ酶切位点的3种基因型间在肌内脂含量指标上差异显著(P<0.05),在肌肉嫩度上差异极显著(P<0.01)。RsaⅠ酶切位点上也发现了3种基因型,但各基因型的不同性状间差异不显著(P>0.05)。
译  名：
Correlation between CAST gene polymorphisms and meat quality characteristics in Sutai pigs
作  者：
LIU Xiang, YU De-bin, QIU Xin-shen, FANG Wei,ZHANG Shu-min, SUN Wen-xing, CHEN Jie(College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
关键词：
Sutai pig; polymorphism; calpastafin gene; meat quality characteristics
摘  要：
In order to identify polymorphisms of the calpastafin (CAST) gene and its correlation to the meat quality, 3 enzyme sites were tested in the sixth intron of the CAST gene by PCR-RFLP. The result indicated that significant differences were found in the tenderness, pH and water holding capacity among the different genotype of CAST MspⅠ enzyme site (P<0.05). In addition, significant differences in the Intramuscular fat content (P<0.05) and a very significantly difference in tenderness (P<0.01) among the different genotype of CAST HinfⅠ enzyme site were found. Furthermore, no significant differences were found in the meat quality characteristics among the different genotype of CAST RsaⅠ enzyme site (P>0.05).

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