Molecular marking method of fat deposition and meat quality traits of lean meat type Dingyuan pig strain

Abstract

The invention discloses a molecular marker of fat deposition and meat quality traits of a lean meat type Dingyuan pig strain. The nucleotide sequence of the molecular marker is shown in SEQ ID NO:1, a398th base in the above sequence is a base mutation site, and the base mutation site is G or C. The invention discloses a primer pair for detecting the above molecular marker. The invention disclosesa molecular marking method for the fat deposition and meat quality traits of the lean meat type Dingyuan pig strain. The method comprises the following steps: extracting genomic DNA containing the above molecular marker in pigs; performing a polymerase chain reaction by using the above primer pair, the genomic DNA and a PCR reaction buffer solution to obtain an in-vitro amplification product; performing an enzyme digestion reaction on the in-vitro amplification product by using a restriction enzyme to obtain an enzyme-digested product; and performing polymorphism detection on the enzyme-digested product to obtain genotypes of each individual. The invention discloses an application of the above molecular marker and / or the above primer pair in the breeding of live pigs of the lean meat typeDingyuan pig strain.

Description

technical field [0001] The invention relates to the technical field of livestock molecular markers, in particular to a molecular marker for fat deposition and meat quality traits of a lean-meat Dingyuan pig strain, as well as primers, methods and applications thereof. Background technique [0002] The lean-meat Dingyuan pig strain is a new strain bred by the crossbreeding of Berkshire and Dingyuan pigs. This lean-meat Dingyuan pig strain contains 50% of both Berkshire and Dingyuan pigs, and the coat is all black. The body size is between Berkshire and Dingyuan pigs. The coefficient of variation (>20%) of lean meat percentage, backfat thickness, intramuscular fat content, flesh color, marbling and other indicators in the unselected group is relatively large (>20%), so it needs to go through 5 or more generations of breeding Only in this way can the traits such as lean meat percentage, backfat thickness, intramuscular fat, flesh color, marbling, etc. be fixed and inheri...

AI Technical Summary

Problems solved by technology

In the process of pig breeding, it is expected to obtain pig breeds with thin backfat and high intramuscular fat content. Traditional breeding methods cannot obtain breeds with both. Therefore, seeking related molecular markers is a more effective auxiliary selection method.

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