Study On Hereditary Effects Of Genetic Variation Of MyoD1, SCD1and DRD1Gene In Duck On Meat Quality And Serum Biochemical Indexes

In this study,104cherry valley ducks,133Sansui ducks and100Xingyi duckswere used as research materials, the genetic effects of duck MyoD1, SCD1and DRD1gene variation on meat quality and serum biochemical indices were researched usingPCR-SSCP and DNA direct sequencing technology, and the gene Polymerization indifferent Polymorphic sites and different genotypes in different Polymorphic loci wereanalyzed. In order to find out the molecular genetic marker assisted selection siteswhich had positive impacts on serum biochemical parameters and meat quality,serving in duck early breeding work, to improve meat quality traits and the productionperformance of duck, and lay the foundation of researching the mechanism of thesethree genes and the polymerization effect in the next step.The research results are asfollows:1.Five pairs of primers were designed for the SNPs detection from exon1toexon4and part of the5’regulatory regions and intron of MyoD1gene. g.95617C>Gmutations were detected in the5’regulatory regions of MyoD1gene of g.95589-95863region in Cherry Valley duck and Xingyi duck, belonging to moderate polymorphism,Chi-square test demonstrated that the genotypes distribution of SNP locus in thepopulation of Cherry Valley duck and Xingyi duck was agreement withHardy-Weinberg equilibrium (P>0.05). g.95730G>A mutation were detected in the5’regulatory regions of MyoD1gene of Sansui duck,and g.95740G>A and g.95744A>Cmutations were found in the first exon, g.95770A>C and g.95826C>T mutations weredetected in the first intron, all of these mutations were belonged to high polymorphism, and deviated significantly from Hardy-Weinberg equilibrium (P<0.05).Association analysis showed that the polymorphic loci in g.95589-95863region haseffect on triglycerides, intramuscular fat and cooked meat shear force（P﹥0.05).In allof the three test groups g.100363C>A and g.100369A>G mutations were detected inthe third intron of MyoD1gene,belongs to g.100111-100414regions of MyoD1gene,belonging to low polymorphic loci, genotypes distribution was agreement withHardy-Weinberg equilibrium (P>0.05).Association analysis showed that thispolymorphic loci (g.100111-100414region) doesn’t has significant effect on serumbiochemical indices(P>0.05), but has effect on cooked meat shear force(P<0.05). Inall of the three test groups, g.101007G>A and g.101058T>C mutations were detectedin the fourth intron of MyoD1gene of g.100956-101194region, The former leads toglutammine (E) change into a lysine (K), the latter which lead to arginine(R)changeinto cysteine(C),belonging to moderate polymorphic loci, genotypes distribution weredeviated significantly from Hardy-Weinberg equilibrium (P<0.05).Associationanalysis showed that g.100956-101194region polymorphic loci has effect onhigh-density lipoprotein and water loss rate(P<0.05). The polymerization results ofpolymorphism seat g.95589-95863and g.100956-101194of MyoD1gene showed thatthe differences in serum biochemical parameters between the polymeric genotypewere not significant (P>0.05), but has influence on intramuscular fat, cooked meatshear force and triglycerides (P<0.05). The polymerization of polymorphic locig.95589-95863and polymorphic loci g.100956-101194has significant influence ontotal protein, albumin, globulin pH24, water loss rate, cooked meat shear force andintramuscular fat(P<0.05).The polymerization of polymorphic loci g.100111-100414and PolymorPhic loci g.100956-101194has influence on total protein, albumin,cooked meat shear force and intramuscular fat(P<0.05).2.Four pairs of primers were designed to amplify the CDS region of1139bp ofduck DRD1gene, c.189T> C and c.507T>A mutations were found in CDS130-587bpregion of DRD1gene in all the three test groups. The mutations in Cherry Valley duckbelonging to low polymorphism and agreement with Hardy-Weinberg equilibrium(P>0.05), while the mutations in Sansui duck and Xingyi duck belonging to moderate polymorphism, and deviated from Cherry Valley groups (P<0.05). Associationanalysis showed that this polymorphic loci has significant influence on albumin,triglycerides and globulin pH24(P<0.05). Two SNPs loci (c.765T> A) and (c.912G>A) were found in CDS572-980bp region of Cherry Valley DRD1gene, belonging tomoderate polymorphism, and deviated from Cherry Valley groups (P<0.05). Twodifferent SNPs loci (c.681T> C and c.765T>A) were found in Sansui duck and Xingyiducks, also belonging to moderate polymorphism and deviated from Cherry Valleygroups (P<0.05). Association analysis showed that polymorphic loci (c.189T>C andc.507T>A) has influence on total protein, globulin, albumin, albumin/globulin ratio,low density fat protein, pH24and cooked meat shear force(P<0.05). After thepolymerization of polymorphic loci c.130-587bp and polymorphic loci c.572-980bp,the content of total protein, the ratio of white balls, triglycerides, intramuscular fatwere significantly increased, while the water loss rate was significantly reduced(P<0.05).3.Ten pairs of primers were designed to amplify from exon1to exon6, someregulatory regions and introns of SCD1gene. Two SNPs loci g.936517C>G andg.936552T>C mutations were detected in the5’regulatory regions of SCD1gene ofg.936400-936800region.this polymorphic loci belongs to moderate polymorphism,and the genotypes distribution of Cherry Valley duck and Xingyi duck deviated fromCherry Valley groups (P <0.05),while the genotypes ditribution of Sansui duck wereagreed with Hardy-Weinberg equilibrium (P>0.05). Association analysis showed thatthis PolymorPhic loci has effect on triglycerides, pH24, the rate of water loss andcooked meats(P<0.05).