Chloride ion passage gene fragment related to pig intramuscularly fat deposition and use thereof

A fragment and genotype technology, applied in applications, genetic engineering, plant genetic improvement, etc., can solve problems such as difficulty in achieving breakthroughs, failure to achieve expected goals, and unsatisfactory effects, achieve great economic value and social significance, and improve selection. The effect of improving breeding accuracy and reducing breeding costs
CN101463353AActive Publication Date: 2009-06-24北京众仕和生物技术有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
北京众仕和生物技术有限公司
Publication Date
2009-06-24

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Abstract

The invention discloses a chloride channel gene fragment related to intramuscular fat deposition of pigs and application thereof. The DNA fragment related to intramuscular fat deposition of pigs is shown in Sequence I of a Sequence Table. The invention also provides a method of applying the DNA fragment to detect the intramuscular fat deposition of pigs in an aided manner. The DNA fragment of the invention has a very obvious connection with the intramuscular fat deposition of pigs. Compared with the traditional methods, through the detection of pigs at birth by the method of the invention, the intramuscular fat deposition of pigs can be known at the earliest possible time, in addition, early selection can be realized and the breeding selection can be shortened, thus greatly reducing the expenses of the breeding selection. Meanwhile, in the method of the invention, a functional DNA fragment with effects is directly selected, thus improving the accuracy of the breeding selection and reducing the waste of manpower and materials. The invention has very great economic value and social significance.
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Description

technical field

[0001] The invention relates to a chloride ion channel gene fragment related to pig intramuscular fat deposition and application thereof. Background technique

[0002] Intramuscular fat refers to the fat deposited between muscle fibers or inside muscle fibers. It is closely related to meat quality and is one of the key factors affecting meat quality. The increase of intramuscular fat deposition can significantly improve the juiciness, color, flavor, tenderness and water holding capacity of meat. It is generally believed that the meat quality of pork with intramuscular fat deposition of 3.0% is better.

[0003] Because the molecular mechanisms underlying intramuscular fat deposition are poorly understood, there are no effective genetic markers (or molecular markers) for this trait. In view of the genetic complexity of the trait of intramuscular fat deposition, it is currently impossible to effectively select for this trait in breeding. We can only use local p...

Claims

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