PHKG1 (phosphorylase kinase, gamma 1) gene and application thereof in genetic improvement for breeding pig meat quality traits

A technology for meat quality traits and genetic improvement, applied in the field of molecular biology, can solve the problems of no polymorphism, low pH, and affecting GP

Active Publication Date: 2013-11-27
JIANGXI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although in PRKAG3 (aka RN - ) has made a breakthrough in the identification of causal genes, but people's understanding of the genetic factors affecting GP and system hydraulics is still very limited
For example, there is no polymorphism in the R200Q locus in Duroc, Landrace, Large White and other Western commercial pig breeds, but Costa et al. , the GP of about 10% of the individuals exceeds 180 μmol / g, and they also show low pH and low hydraulic power, which indicates that there are other major genes affecting GP besides PRKAG3

Method used

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  • PHKG1 (phosphorylase kinase, gamma 1) gene and application thereof in genetic improvement for breeding pig meat quality traits
  • PHKG1 (phosphorylase kinase, gamma 1) gene and application thereof in genetic improvement for breeding pig meat quality traits
  • PHKG1 (phosphorylase kinase, gamma 1) gene and application thereof in genetic improvement for breeding pig meat quality traits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0126] Example 1: Mutation site g.17082117A>C to Sutai pig population and F 2 Analysis on the Effects of Meat Quality Traits of Pig Breeds in Resource Groups

[0127] Using China to breed pig breeds——Sutai pig group and white Duroc pig x Erhualian pig F 2 The resource groups are experimental animals. 408 Sutai pigs and 785 F 2 The resource groups were bred to 240 days old, sent to the slaughterhouse of Jiangxi Guohong Company for designated slaughtering, and the meat quality traits of each individual were measured respectively. The 435 Sutai pigs and 785 F pigs were digested with PCR products. 2 The genotype determination of the g.17082117A>C locus was performed on resource individuals. Then GenABEL software was used to analyze the effect of genotype on phenotype. The results show that in F 2 In the resource population, the g.17082117A>C locus had a very significant correlation with the GP phenotype (P<1.0×10-10, see Table 6): the average GP value of individuals with the...

Embodiment 2

[0133] Example 2: Analysis of the effect of the mutation site g.17082117A>C on the meat quality traits of Du Dachang commercial pig breed

[0134] The commercial colony of Du long-term hybridization was used as the experimental animal. 140 Du Changda commercial pigs were bred to 240 days old, sent to the slaughterhouse of Jiangxi Guohong Company for designated slaughtering, and the meat quality traits of each individual were measured respectively. The g.17082117A>C locus genotype determination was carried out on the 140 Du large commercial pig individuals by PCR product digestion. Then use the GenABEL software to analyze the effect of genotype on the remaining glycogen content at 45min, pH36h, and drip loss at 36h. The results showed that in Du Dachang commercial pigs, the g.17082117A>C site was significantly correlated with the 45min residual glycogen content, pH36h, and 36h drip loss phenotypes (P<0.05, see Table 7): AA genotype individual ratio The average remaining glyco...

Embodiment 3

[0137] Example 3: Linkage disequilibrium analysis

[0138] The applicant used the LDheatmap package in the R language to calculate the degree of linkage disequilibrium between different markers in the Sutai pig population (r 2 ). with r 2 ≥0.8 is the threshold value, and the haplotype box around the mutation site g.17082117A>C of PHKG1 is obtained (see Figure 11 ), which indicates that all molecular markers in the haplotype frame are linked to the g.17082117A>C site with a degree of r 2 reach above 0.8. At the same time, GWAS analysis confirmed that all the molecular markers in the haplotype frame are related to the glycogenolytic potential and muscle glycogen content above the genome significant level, and their degree of correlation with the phenotype depends on their causal relationship with the gene. The degree of close linkage of the mutation site g.17082117A>C. E.g, Figure 11 It shows that SNPALGA0123314 is highly linked to the g.17082117A>C site (r 2 =0.97), wh...

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Abstract

The invention discloses a nucleotide sequence or an amino acid sequence of a PHKG1 (phosphorylase kinase, gamma 1) gene located on pig chromosome 3, wherein a mutation site of the PHKG1 gene is the C-A mutual mutation of a mononucleotide at the 8118th site of a sequence shown in SEQ ID NO: 1; when C is mutated to A, a normal transcript generated by the PHKG1 gene in a transcription process deletes abnormal transcripts of 32 bp fragments, and the deleted 32 bp fragments are located at the 8123rd-8154th base of 5' end of the sequence shown in SEQ ID NO: 1; on the basis, disadvantageous genotype individuals are eliminated by selecting advantageous genotype individual reserve breeding pigs, so that population meat quality traits can be remarkably improved, especially, muscle glycogen content can be reduced, drip loss and processing loss can be reduced, and pH value and intramuscular fat content can be increased, thus the pig meat quality is improved.

Description

technical field [0001] The invention belongs to the technical field of molecular biology, and relates to a PHKG1 gene that affects pork quality traits such as hydraulic power (dripping loss), pH, and muscle glycogen glycolysis potential, and its application in genetic improvement of breeding pigs. Background technique [0002] Improving pork quality has become a common goal of the pig industry all over the world. At present, one of the main problems of pork quality is the low hydraulic system. Due to the low hydraulic system, the output of pork decreases during processing and sales, and the eating quality decreases, which seriously affects the commercial value of pork. [0003] Past studies have shown that muscle glycogenolysis and pH drop are the main factors affecting the hydraulic power of pork. After the pig is slaughtered, muscle glycogen will be fermented to produce lactic acid, resulting in a drop in pH; when the pH drops to near the isoelectric point of myofibrillar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N15/54C12N9/12C12Q1/68
Inventor 黄路生麻骏武任军杨杰周李生
Owner JIANGXI AGRICULTURAL UNIVERSITY
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