SNP marker affecting content of guanine in individual pigs

Abstract

The invention provides a SNP marker affecting the content of guanine in pork. The three most significant SNP markers are: (I) the SNP marker on nucleic acid I, located at a 55495763 site from the5'end on a chromosome No.12 of a 11.1 version international porcine genome, is G or A; (II) the SNP marker on nucleic acid II, located at a 55500274 site from the 5'end on the chromosome No.12 of the 11.1 version international porcine genome, is C or CT; and (III) the SNP marker on nucleic acid III, located at a 54924843 site from the 5'end on the chromosome No.12 of the 11.1 version international porcine genome, is T or C.

Description

technical field [0001] The invention provides a SNP marker that affects the content of guanine in individual pigs. Background technique [0002] For thousands of years, pork has played a very important role in the daily diet of Chinese residents. As the main source of animal protein intake, pork can provide the human body with a variety of essential amino acids, fatty acids, rich trace elements and carbohydrates. With the increase of the per capita pork consumption of Chinese residents, people's pursuit of pork has gradually shifted from "quantity" to "quality". The meat quality and taste are generally poor, far inferior to that of local pigs in China. Therefore, how to ensure the "quantity" of pork while taking into account the "quality" of pork has become a common concern of consumers and has become an important research component. Research hotspot of genetic improvement of breeding pigs to improve meat quality. [0003] As one of the five basic tastes for evaluating foo...

AI Technical Summary

Problems solved by technology

So far, the research on improving the taste quality of pork has mainly focused on the intramuscular fat, tenderness, and juiciness of pork. There are few reports on improving the taste quality of pork by increasing the content of umami substances in pork.

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