新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性

doi:10.6048/j.issn.1001-4330.2022.04.030

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (4): 1034-1040.DOI: 10.6048/j.issn.1001-4330.2022.04.030

• 基因工程·草业·农产品分析检测·畜牧兽医 • 上一篇

新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性

李红波¹^,²(), 李娜³(), 闫向民¹^,², 叶治兵¹^,², 崔繁荣¹^,², 张杨¹^,²

1.新疆畜牧科学院畜牧研究所,乌鲁木齐 830000
2.新疆肉牛工程技术中心,乌鲁木齐 830052
3.新疆农业大学动物医学学院,乌鲁木齐 830052

收稿日期:2021-03-11 出版日期:2022-04-20 发布日期:2022-04-24
通信作者: 李娜
作者简介:李红波(1980-),男,新疆人,副研究员,硕士,研究方向为肉牛遗传育种与饲养管理,(E-mail) lihb8228@126.com
基金资助:
自治区重大科技专项(2021A2003);国家肉牛牦牛产业技术体系(CARS-37);自治区自然科学基金(2021D01A75);克拉玛依市科技惠民计划(2019HM003B);新疆农业大学高层次人才科研培育计划项目

Correlation between Leptin Gene Expression Level in Different Tissues and Meat Quality in Xinjiang Brown Cattle

LI Hongbo¹^,²(), LI Na³(), YAN Xiangmin¹^,², YE Zhibing¹^,², CUI Fanrong¹^,², ZHANG Yang¹^,²

1. Institue of Animal Sciences, Xinjiang Agricultural University, Urumqi 830000, China
2. Engineering Technology Center of Xinjiang Beef Cattle, Urumqi 830052, China
3. College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China

Received:2021-03-11 Online:2022-04-20 Published:2022-04-24
Correspondence author: LI Na
Supported by:
Major science and technology projects of the Autonomous Region(2021A2003);National Beef Cattle Industrial Technology System(CARS-37);Natural Science Foundation of the Autonomous Region(2021D01A75);Science and technology benefiting the people program of Karamay(2019HM003B);High level talents Scientific research and cultivation plan of Xinjiang Agricultural University.

摘要/Abstract

摘要：

【目的】肉品质与物种的遗传因素具有一定的关联性。新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性,为牛肉属性差异的品质标识提供参考。【方法】选取新疆褐牛为研究对象,采用荧光定量聚合酶链式反应(qRT-PCR)技术测定新疆褐牛皮下、肌间、肾周、心周4个部位脂肪组织中的瘦素基因(leptin)的表达水平,检测活重、胴体指标、剪切力、蒸煮损失等肉质性状,分析新疆褐牛在这4个部位脂肪组织中leptin基因表达水平与所测肉品质指标的关联性。【结果】新疆褐牛不同部位leptin基因相对表达量由低到高依次为心周脂肪、肾周脂肪、皮下脂肪和肌间脂肪。皮下脂肪组织中leptin表达水平与其背最长肌组织中的剪切力、蒸煮损失、肌内脂肪含量显著正相关,相关系数分别为0.555、0.479、0.474(P<0.05)。【结论】瘦素蛋白在新疆褐牛脂肪组织中内普遍存在,leptin基因可能参与新疆褐牛肉质形成过程,可作为研究新疆褐牛肉质的一个候选基因。

关键词: 瘦素基因; 新疆褐牛; 关联性分析; 肉质

Abstract:

【Objective】 To better understand the close association between meat quality and genetic factors of animal species.【Method】 Xinjiang brown cattle were chosen as the research object, and the expression levels of leptin gene (leptin) in subcutaneous fat, intermuscular fat, perirenal fat, and pericardium fat were determined by quantitative real-time fluorescence polymerase chain reaction (qRT-PCR).The live weight, carcass index, shear force, cooking loss and other meat quality traits were also measured and the correlation between leptin gene expression level and meat quality index in above the three tissues of Xinjiang brown cattle was analyzed.【Results】 The results showed that the relative expression levels of leptin genes in different parts of Xinjiang brown cattle were pericardial fat, subcutaneous fat, and intermuscular fat in descending order.The expression level of leptin in subcutaneous adipose tissue was significantly positively correlated with its outer spine shear force, cooking loss, and intramuscular fat content.The correlation coefficients were 0.555, 0.479, 0.474, respectively (P<0.05).【Conclusion】 It is confirmed that leptin protein is widespread in the adipose tissue of Xinjiang brown beef.Its gene may be involved in the formation process of Xinjiang brown beef, which can be used as a candidate gene for studying Xinjiang brown beef quality thus providing a reference for the quality identification of beef attributes.

Key words: leptin gene; Xinjiang brown cattle; correlation analysis; meat quality

中图分类号:

S823

李红波, 李娜, 闫向民, 叶治兵, 崔繁荣, 张杨. 新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性[J]. 新疆农业科学, 2022, 59(4): 1034-1040.

LI Hongbo, LI Na, YAN Xiangmin, YE Zhibing, CUI Fanrong, ZHANG Yang. Correlation between Leptin Gene Expression Level in Different Tissues and Meat Quality in Xinjiang Brown Cattle[J]. Xinjiang Agricultural Sciences, 2022, 59(4): 1034-1040.

图/表 4

参考文献 19

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基因名称 Gene Name	方向 Direc tion	序列(5'-3') Sequence(5'-3')	片段大小 Frag ment size (bp)
gapdh	F	TCATAGACAAGATGGTGAAGGTC	163
gapdh	R	TGGGTAGAGTCATACTGGAACAT	163
leptin	F	AGACACCGTGAAAAGGAGA	207
leptin	R	CACTGAATGTTTGTGGAATG	207

基因名称 Gene Name	方向 Direc tion	序列(5'-3') Sequence(5'-3')	片段大小 Frag ment size (bp)
gapdh	F	TCATAGACAAGATGGTGAAGGTC	163
gapdh	R	TGGGTAGAGTCATACTGGAACAT	163
leptin	F	AGACACCGTGAAAAGGAGA	207
leptin	R	CACTGAATGTTTGTGGAATG	207

性状Traits	性状定义 Definition of character	平均值(n=20) Average value
活体重Live weight (kg)	禁食24 h后临宰前的实际体重	620.15±74.44
体高Height(cm)	从鬐甲最高点到地面的垂直距离	142.81±22.04
BPI	体重与体高的比值	4.45±0.63
胴体重Carcass weight (kg)	除去头蹄下水后带骨肉(含板油和肾)的重量	367.95±45.92
净肉率Net meat percentage (%)	宰后胴体重量与活重(空腹24 h)的比率	59.33±1.01
眼肌面积Eye muscle area (cm²)	1213肋的横断面的面积。	95.23±15.24
蒸煮损失Cooking loss (%)	生肉加工成熟肉过程中质量减少的百分比	23.70±8.24
嫩度Tenderness (kg)	背最长肌的剪切力	3.32±0.84
脂肪Fat (%)	背最长肌脂肪所占比例	5.17±0.43
蛋白质Protein (%)	背最长肌蛋白质所占比例	23.11±0.47
水分Moisture (%)	背最长肌水分所占比例	71.82±1.38

性状Traits	性状定义 Definition of character	平均值(n=20) Average value
活体重Live weight (kg)	禁食24 h后临宰前的实际体重	620.15±74.44
体高Height(cm)	从鬐甲最高点到地面的垂直距离	142.81±22.04
BPI	体重与体高的比值	4.45±0.63
胴体重Carcass weight (kg)	除去头蹄下水后带骨肉(含板油和肾)的重量	367.95±45.92
净肉率Net meat percentage (%)	宰后胴体重量与活重(空腹24 h)的比率	59.33±1.01
眼肌面积Eye muscle area (cm²)	1213肋的横断面的面积。	95.23±15.24
蒸煮损失Cooking loss (%)	生肉加工成熟肉过程中质量减少的百分比	23.70±8.24
嫩度Tenderness (kg)	背最长肌的剪切力	3.32±0.84
脂肪Fat (%)	背最长肌脂肪所占比例	5.17±0.43
蛋白质Protein (%)	背最长肌蛋白质所占比例	23.11±0.47
水分Moisture (%)	背最长肌水分所占比例	71.82±1.38

项目 Index	皮下脂肪中leptin 表达水平 The expression level of leptin in subcutaneous fat	肾周脂肪中leptin 表达水平 The expression level of leptin in peripheral fat	肌间脂肪中leptin 表达水平 The expression level of leptin in intermuscular fat	心周脂肪中leptin 表达水平 The expression level of leptin in pericardial fat
大理石花纹Marble pattern	-0.217	0.119	0.029	0.126
活体重Live weight	-0.216	-0.251	0.252	-0.111
脂肪覆盖等级Fat coverage grade	0.182	-0.283	-0.238	-0.191
BPI	-0.249	-0.376	0.251	0.137
pH	-0.399	0.268	-0.091	0.106
剪切力Shear force	0.555^*	-0.017	0.363	0.277
蒸煮损失Cooking loss	0.479^*	0.084	0.134	-0.059
肌内脂肪含量Intramuscular fat content	0.474^*	-0.088	-0.435	-0.252

新疆褐牛瘦素基因在不同部位中表达水平与肉质指标的关联性

Correlation between Leptin Gene Expression Level in Different Tissues and Meat Quality in Xinjiang Brown Cattle

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