Genetic Polymorphism And Expression Of PRKAG3 And ME1 Genes And Their Association With Meat Quality Traits In Yanbian Yellow Cattle

In China there are about 25 species of cattle and Yanbian yellow steak in the top five,so it is regarded as one of China's five major local varieties,favored by the vast number of consumers because of its incomparable advantages,its main advantages:strong cold resistance,strong ability to adapt to the environment,and the meat is rich in nutrition,good taste.With the development of China's independent intellectual property rights of the potential of new varieties of high-grade beef cattle.In order to explore the Yanbian cattle and excellent meat quality related gene resources,this experiment was the first detection of meat quality traits in Yanbian yellow cattle,and then selected two genes--PRKAG3 and ME1,the relationship between these two genes and fleshy,preliminary clarify gene on meat quality traits and molecular mechanism of marker assisted selection technology in Yanbian yellow beef breeding and improving lay the theoretical foundation.The main results of this study are as follows:1,we selected growth in the same feeding environment and feeding and management conditions of the 100 Yanbian yellow cattle,the physical and chemical properties,nutritional composition and carcass traits in meat were determined.After testing are in line with the standards of high-grade beef.2,the PRKAG3 gene was cloned and analyzed using the PCR-SSCP method of correlation between gene polymorphism and meat quality traits were analyzed.The results showed that PRKAG3 gene expression was negatively correlated with pH,brightness,red,yellow,and the slaughter rate;water,cooking loss,tenderness,color degree color,angle,eye muscle area,marbling was positively correlated with backfat thickness has little correlation.There were polymorphisms in exon sixth,exon eighth,exon ninth and exon twelfth in exon of PRKAG3 gene.(1)the genetic polymorphism of PRKAG3-6 locus has a certain relationship with pH and cooking loss.(2)genetic polymorphism of P1 PRKAG3-8 locus showed that there was a certain correlation between intramuscular fat content and genotype.(3)the genetic polymorphisms of P2 PRKAG3-8 and P4 PRKAG3-8 were correlated with the hydraulic,slaughter rate and intramuscular fat content.(4)there was a certain correlation between the genetic polymorphism of PRKAG3-8 P3 locus and backfat thickness and loin muscle area.(5)to detect the genetic diversity of PRKAG3-8 P5 and PRKAG3-8 P6 sites,there are differences in fat and muscle in the eye muscle area.(6)there were significant differences in PRKAG3-8 P7 locus genetic polymorphism and hydraulic systems,eye muscle area,slaughter rate.(7)there was a significant difference between the different genotypes of P 8 PRKAG3-8 locus and pH value.(8)the genetic polymorphism of PRKAG3-9 P1 locus and backfat thickness and intramuscular fat content and water have certain correlation.(9)there is a certain correlation between fat content of PRKAG3-9 P2 locus genetic polymorphism and eye muscle area and muscle.(10)there is a certain correlation between PRKAG3-12 locus genetic polymorphism and backfat thickness and loin muscle area.3,test with ME1 gene as candidate gene carnose,polymorphism of ME1 gene and its relationship with meat quality were studied,using PCR-SSCP technology to ME1 gene of Yanbian yellow cattle the polymorphism of exon region were detected,significantly in ME1 gene exon second,first exon eighth and exon tenth and exon fourteenth polymorphism sites on.(1)the genetic polymorphism of ME1-1 loci and the slaughter rate,pH value and backfat thickness had significant difference(P<0.05).(2)there were differences in the cooking loss(P<0.05)between the P1 ME1-2 loci and the cooking loss(),in which the cooking loss of the CC genotype was higher than that of the CT genotype.In hydraulic systems,pH value,backfat thickness,loin eye area,slaughter rate and intramuscular fat content,CC and CT were not significantly different(P>0.05).(3)there were differences in the genetic polymorphism of P2 ME 1-2 locus with cooking loss,among which the cooking loss of AA genotype individual was higher than that of AG genotype.(4)ME1 P3 seat for each genotype and hydraulic systems,pH,backfat thickness and slaughter rate were not significantly different(P>0.05),but showed a trend of CC>AA>AC;the fat content of CC genotype was significantly higher than that of the eye muscle area and intramuscular AA,AC genotype(P<0.05),CC individual cooking loss compared with AA and AC genotype were significantly higher(P<0.05).(5)the backfat genetic polymorphism of ME1-8 locus and Yanbian yellow thick,fat content in muscle and eye muscle area between the backfat CT genotype thickness,eye muscle area,intramuscular fat content was significantly higher than that of CC and TT individuals(P<0.05).(6)the genetic polymorphisms of ME1-10 loci were not significant(pH),but the difference was not significant(P>0.05)in water,,cooking loss and slaughter rate,but there was a trend of AA>AC>CC on this site.(7)there were significant differences in ME1-14 locus genetic polymorphism and eye muscle area(P<0.05),CT and CC individuals was significantly lower than that of the eye muscle area of the TT genotype(P<0.05)eye muscle area.It is showed that the PRKAG3 and ME1 genes are closely related to the meat quality traits of Yanbian yellow cattle,and these two genes may be important candidate genes which influence the meat quality traits of Yanbian yellow cattle.