【摘要】 [目的]研究牛DECRl基因对牛肉质性状的影响。[方法]以延边黄牛为研究对象对DECR1基因第5内含子进行SNP分析,并与部分肉质性状、脂肪酸、氨基酸进行相关分析。[结果]发现了g.23473A>G、g.23263A>G两个突变;基因型AA与蒸煮损失、pH24负相关,基因型BB与pH1、肉豆蔻酸、组氨酸、赖氨酸负相关,基因型BB与硬脂酸、亚麻酸正相关。[结论]试验对DECR1的基因特性以及与肉质性状的相关研究有着重要意义。更多还原

【Abstract】 [Objective]The effect of cattle gene-DECRl on the beef quality trait was studied.[Method] The SNP analysis of the fifth intron of Yanbian cattle gene-DECR1 was conducted and its relationship with beef quality,fatty acid and amino acid was analyzed.[Result]Two SNPs(g.23263A>G and g.23473A>G)mutations were founded,the genotype AA was negatively related to the cooking loss and pH24;the genotype BB was negatively correlated with pH1,myristic acid,histidine and lysine and genotype BB was positively related to stearic acid and linolenic acid.[Conclusion] It has great significance to research the characteristics of the gene-DECR1 and its relation with beef quality.更多还原