[The genetic effects of MyoG gene].
The PCR-RFLP technique was applied in this study to analyze the MspI polymorphism in the 3-UTR of MyoG gene. The relationship between different genotypes and corresponding traits and the genetic effects of different allele were analyzed. The results indicated that the N allele has highly significant genetic effects in improving carcass lean percent and the loin eye area, and decreasing the fat content (P<0.01). But no significant influence was found to the FOM carcass traits (P>0.05). As meat quality traits being considered, the N allele highly significantly decreased the pH value, meat color, intramuscular fat content, increased the drip loss (P<0.01) and caused the worse of meat quality. When considering genetic values of different traits, it was found that the N allele had additive effects of 3.929% to carcass lean percent, 2.0985 cm2 to loin eye area, -3.0245% to the fat content, -0.167 to the pH1 value, 0.558% to the drip loss and -0.963% to intramuscular fat content. But no effect was observed to the carcass grading traits.
Zhu
Li
L
College of Animal Science and Technology, Sichuan Agricultural University, Ya'an 625014, China. zhuli@sicau.edu.cn
Li
Xue-Wei
XW
D000483:Alleles; D000818:Animals; D001823:Body Composition / Q000235:genetics / Q000502:physiology; D001835:Body Weight / Q000235:genetics / Q000502:physiology; D003433:Crosses, Genetic; D005260:Female; D005787:Gene Frequency; D005838:Genotype; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards; D018008:Myogenin / Q000235:genetics* / Q000502:physiology; D010858:Pigmentation / Q000235:genetics / Q000502:physiology; D016133:Polymerase Chain Reaction; D011110:Polymorphism, Genetic; D012150:Polymorphism, Restriction Fragment Length; D019655:Quantitative Trait, Heritable; D013552:Swine / Q000235:genetics* / Q000502:physiology
D018008:Myogenin