SNP (Single Nucleotide Polymorphism) molecular marker associated with drip loss character of porcine muscles and application of SNP molecular marker

Abstract

Embodiments of the invention disclose an SNP molecular marker associated with drip loss of muscles of a Yorkshire pig and application of the SNP molecular marker. The SNP molecular marker is the polymorphic nucleotide site rs81470247 of an intron variant of the pig gene HOXA5; and the nucleotide sequences of upstream and downstream 100 bp of the site are as shown in SEQ ID No. 1, the 101 base of the sequence is mutated, and the base K is T or G, resulting in polymorphism. The invention further develops a primer for the SNP molecular marker. A method for screening a strain of a Yorkshire pig with low drip loss by identifying the SNP marker is established on the above basis, so breeding of the strain of the Yorkshire pig with low drip loss, breeding of high-quality pork or content detection is aided, and the pork has important edible value, economic benefits and social value.

Description

technical field [0001] The present application relates to the technical field of molecular markers for drip loss of porcine muscle, and in particular to SNP molecular markers associated with drip loss traits of porcine muscle and applications thereof. Background technique [0002] The water holding capacity (WHC, water holding capacity) of pork refers to the ability of the muscle to retain water in its tissue or add water to it when the muscle is subjected to external forces such as pressurization, chopping, heating, freezing, storage, processing, etc. Hydration capacity. The water holding capacity of pork is an important index to measure its quality and economic value. If the water holding capacity of the muscle is poor, the meat will lose weight due to water loss during a period of time from after the slaughter of the livestock to before the meat is cooked, resulting in economic losses. [0003] In the prior art, drip loss (DL, drip loss) is commonly used to measure wate...

AI Technical Summary

Problems solved by technology

If the water holding capacity of the muscle is poor, the meat will lose weight due to water loss during the period from the slaughter of the livestock to before the meat is cooked, resulting in economic losses

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