An SNP Marker Influencing Pork Quality Traits and Its Application

Abstract

The invention relates to the field of biotechnology assisting genetic improvement, in particular to an SNP affecting a pork quality trait. The SNP marker is a nucleotide at a 133802499thsite from the 5' end of a 15th chromosome of an international pig genome in 10.2 version, the nucleotide corresponds to a nucleotide at a 238th site from the 5' end of SEQ ID NO: 1, and the site is Y, wherein the Y is T or C.

Description

technical field [0001] The invention relates to the field of animal molecular biology technology and animal genetics and breeding. The specific content is to identify molecular markers of functional genes that can significantly affect pork muscle glycogen content, glycolysis potential, pH, drip loss, meat color and other meat quality traits, and Create a technique for genetically improving meat quality traits using the molecular marker. Background technique [0002] Pork quality is an important economic trait of pigs. Improving pork quality is one of the important goals of modern pig breeding work, and it is also an important guarantee to meet consumers' needs for pork flavor, food health and nutrition. However, due to the complexity and low heritability of meat quality traits, traditional breeding methods based on phenotypic correlations are difficult to obtain good improvement effects. Therefore, it is very necessary to study the molecular genetic mechanism of pork quality...

AI Technical Summary

Problems solved by technology

In 2000, Milan et al. (Science, 2000, 288:1248-1251) used RT-PCR to analyze the complete PRKAG3 coding sequences of rn+ / rn+ and RN- / RN- homozygous individuals, and found 7 Polymorphic sites, after scanning these 7 polymorphic sites, 5 different PRKAG3 alleles were found, but the results confirmed that only the R225Q missense mutation was specific to the RN-

However, it is difficult to further improve meat quality by conventional breeding methods based on phenotypic characteristics.

The variation of meat quality is fundamentally controlled by genetic factors. However, domestic and foreign research groups have done little genetic analysis of the meat quality traits of Du Long, which ultimately makes the progress of its meat quality improvement very slow.

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