用于遗传和数量性状位点分析的压痛建模。

Modeling tenderness for genetic and quantitative trait loci analyses.

作者信息

Chang L Y, Pitchford W S, Bottema C D K

机构信息

Cooperative Research Centre for Beef Genetic Technologies, School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy Campus, South Australia, 5371 Australia.

出版信息

J Anim Sci. 2014 Jan;92(1):39-47. doi: 10.2527/jas.2013-6696. Epub 2013 Nov 18.

DOI:10.2527/jas.2013-6696

PMID:24249798

Abstract

Tenderness is the one of the most important attributes of beef with regards to the intent of consumers to repurchase. Beef tenderness is frequently measured objectively as Warner-Bratzler shear force. However, to better understand the genetics underlying tenderness, better descriptors were derived herein. Two traits, adjusted shear force and aging rate, were calculated to incorporate measures of Warner-Bratzler shear force repeated over aging time of 2 muscles, longissimus dorsi (LD) and semitendinosus (ST). Analysis of these traits indicated that the shear forces of the 2 muscles are lowly correlated and aging rate, as calculated, was not correlated with adjusted shear force. Breed, SNP, and QTL effects were analyzed for the 4 traits (2 traits × 2 muscles). For adjusted shear force, the QTL were located on cattle chromosomes BTA 5, 18, 25, and 29. With the exception of the QTL on BTA 5, the adjusted shear force QTL were observed for either the LD or the ST but not both muscles. The QTL for aging rate were located on BTA 1, 4, 7, 11, 13, 19, and 20.

摘要

就消费者再次购买的意愿而言，嫩度是牛肉最重要的特性之一。牛肉嫩度通常通过沃纳-布拉茨勒剪切力进行客观测量。然而，为了更好地理解嫩度背后的遗传学，本文推导了更好的描述指标。计算了两个性状，即调整后的剪切力和老化速率，以纳入在两块肌肉（背最长肌[LD]和半腱肌[ST]）老化过程中重复测量的沃纳-布拉茨勒剪切力数据。对这些性状的分析表明，两块肌肉的剪切力相关性较低，且计算得出的老化速率与调整后的剪切力不相关。对这4个性状（2个性状×2块肌肉）分析了品种、单核苷酸多态性（SNP）和数量性状基因座（QTL）效应。对于调整后的剪切力，QTL位于牛的5号、18号、25号和29号染色体上。除了5号染色体上的QTL外，调整后的剪切力QTL仅在LD或ST中观察到，而非在两块肌肉中均观察到。老化速率的QTL位于1号、4号、7号、11号、13号、19号和20号染色体上。