Preparation Of Myog Overexpression Hu Sheep Via Spermatogonial Cell Mediated Method And The Meat Quality Of The Offspring

Skeletal muscle is an economically important trait in meat sheep breeding. Myogenic regulatory factors is responsible for regulating the generating process of skeletal muscle, and in the MRFs gene family, MyoG is the only one that express in all the Skeletal M uscle Cell System, which plays a regulation role during the migration process from meso derm myoblasts to the target tissue, and the formation of myotubes after the proliferation progress. It holds an indispensable role in the myogenic differentiation. This study medi ated by SSCS prepared MyoG sheep and meat quality analysis of transgenic offspring, ai ms to verify the feasibility of this method for the preparation of transgenic sheep, also p rovide reference basis for production practice at the same time, bring certain economic b enefits to society.Firstly,this study through testicular injections to transfer restructuring vector with MyoG into the first three adult ram testicular with unilateral injections. After injections 40 days, remove the testicle, gather sperm from the epididymis, through the observation of Hu sheep semen smears, testicular biopsy sperm, sperm genome DNA by PCR detection, test the total protein by Western blot, we found that the gene transfection efficiency can reach 30%, preliminary confirmed that testicular injections can be efficient to exogenous genes MyoG transfection into Hu sheep sperm.Based on the above maturity method system,We inject 3 ram by the same method, then put three ram respectively to ewe pen, each pen about 10 ewes and produce 48 head for G1 generation lamb with natural mating. Obtain 2.08% of the positive individuals by DNA and protein level detection. Slaughter the offspring, then measure the slaughter performance、meat quality and the indexes such as muscle fiber number.we found that MyoG expression of sheep muscle fiber number was higher than that of control group, and slaughtering performance compared with the control group also has increased, through to the measurement of muscle incarnadine, pH value, shear force, cooking loss and other indexes, we found that MyoG expression of sheep meat quality also have improved compared with the control group.