Screening method of Anhui local pig breed meat quality trait candidate genes

Abstract

The invention discloses a screening method of Anhui local pig breed meat quality trait candidate genes. The screening method comprises following steps: (1) selection of reference animal models; (2) sample collection, wherein after pig slaughter, longissimus dorsi, heart, and liver tissues are collected; (3) conventional meat quality index determination, wherein meat color, pH value, and tenderness of longissimus dorsi are determined; (4) determination of longissimus dorsi IMP content via chromatography; (5) determination of longissimus dorsi IMF content via Soxhlet extraction; and (6) determination of expression level of key genes in pig liver, heart, and longissimus dorsi in IMP and IMF forming processes via RT-PCR, and data statistic analysis. The screening method is simple in operation, low in cost, and ideal in detection results.

Description

technical field [0001] The invention relates to the field of molecular biology, in particular to a method for screening candidate genes for meat quality traits of local Anhui pig breeds. Background technique [0002] With the improvement of living standards and the transformation of nutritional concepts, people have higher and higher requirements for pork quality. At present, improving pork quality has become the primary task in pig production. Over the past few decades, the hog industry has catered to market demand and devoted itself to the efficient production of lean-meat commercial pigs, which has shortened the growth cycle of commercial pigs and increased lean meat production; Inferior, the taste of pork is reduced, such as: rough, lack of meat flavor and aroma. This is due to the long-term one-sided pursuit of fast growth and high lean meat percentage, and lack of attention to the improvement of pork quality and the genetic basis of meat quality traits. This issue has...

AI Technical Summary

Problems solved by technology

This is due to the long-term one-sided pursuit of fast growth and high lean meat percentage, and lack of attention to the improvement of pork quality and the genetic basis of meat quality traits. This issue has attracted extensive attention from scholars from all over the world.

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