Mutation in Exon 4 of apoVLDL-II Gene is a Candidate for Meat Tenderness in Chicken

文献类型： 外文期刊

第一作者： Wu Sheng-Long

作者： Wu Sheng-Long;Bao Wen-Bin;Chen Guo-Hong;Musa, H. H.;Zhu Guo-Qian;Wang Ke-Hua

作者机构：

关键词： Mutation;apoVLDL-II gene;meat tenderness

期刊名称：Journal of Animal and Veterinary Advances （ 影响因子：0.365； 五年影响因子：0.359 ）

ISSN： 1680-5593

年卷期： 2008 年 7 卷 12 期

页码：

收录情况： SCI

摘要： The aim of this experiment was to investigate the effect of mutation in apoVLDL-II (apo very low density lipoprotein II) gene on meat quality traits of genetically fat (Anka) and lean (Rugao) chicken breeds. Meat quality traits such as Water Holding Capacity (WHC), pH, Color Density (CD) and tenderness (Shear value (kg cm(-2))) were analyzed from breast muscle. Polymerase chain reaction single strand conformation polymorphism (PCR-SSCP) technique was developed to analyze a 280 bp region of the apoVLDL-II gene (exon 4). The average gene frequency of two breeds estimated was found to be 0.076 +/- 0.008 for allele A and 0.932 +/- 0.008 for allele B. The effective number of allele, gene diversity and Shannon's Information index were 1.1642 +/- 0.0195, 0.1408 +/- 0.0144 and 0.2691 +/- 0.0212, respectively. Mutation in the apoVLDL-II gene was found to significantly (p<0.05) affect meat tenderness, whereas no significant effect was observed on OD, pH and WHC.

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