Cao Haiyue, Zhou Wei, Tan Yuge, Xu Xiuli, Mao Haiguang, Dong Xinyang, Xu Ningying, Yin Zhaozheng
College of Animal Science, Zijingang Campus, Zhejiang University, Hangzhou 310058, China.
Animals (Basel). 2021 Feb 8;11(2):445. doi: 10.3390/ani11020445.
Meat quality is closely related to the development of skeletal muscle, in which and genes play important regulatory roles. The present study firstly provided the data of chronological expression files of and genes in the post-hatching pectoral muscle and analyzed the association of their polymorphisms with the meat quality traits of Wuliang Mountain Black-bone (WLMB) chickens. The results showed that both and genes were weakly expressed in the second and third weeks, and then increased significantly from the third week to the fourth week. Furthermore, there was a significant positive correlation between the expression levels of the two genes. Twelve and one SNPs were detected in the chicken and genes, respectively, of which four SNPs (g.9830C > T, g.10073C > T, g.13335G > A, g.13726A > G) of the gene and one SNP (g.564G > A) of the gene were significantly associated with chicken meat quality traits. For the gene, chickens with the CT genotype of g.9830C > T showed the highest meat color L*, shear force (SF), pH, and the lowest electrical conductivity (EC), and drip loss (DL) ( < 0.05 or < 0.01); chickens with the CC genotype of g.10073C > T had the lowest L*, pH, and the highest DL ( < 0.01). For the SIX1 gene, chickens with the GG genotype of g.564G > A had the highest ( < 0.05) SF and pH. Furthermore, pH had a significant correlation with all the other meat quality traits. The current study could contribute to the research of regulatory mechanisms of meat quality and lay the foundation for improving meat quality based on marker-assisted selection in chickens.
肉质与骨骼肌的发育密切相关，其中 和 基因发挥着重要的调控作用。本研究首次提供了孵化后胸肌中 和 基因的时序表达文件数据，并分析了它们的多态性与无量山黑骨鸡（WLMB）肉质性状的关联。结果表明， 和 基因在第二和第三周表达较弱，然后从第三周开始至第四周显著增加。此外，这两个基因的表达水平之间存在显著正相关。在鸡的 和 基因中分别检测到12个和1个单核苷酸多态性（SNP），其中 基因的4个SNP（g.9830C>T、g.10073C>T、g.13335G>A、g.13726A>G）和 基因的1个SNP（g.564G>A）与鸡肉品质性状显著相关。对于 基因，g.9830C>T位点的CT基因型鸡的肉色L*、剪切力（SF）、pH值最高，电导率（EC）和滴水损失（DL）最低（ < 0.05或 < 0.01）；g.10073C>T位点的CC基因型鸡的L*、pH值最低，DL最高（ < 0.01）。对于SIX1基因，g.564G>A位点的GG基因型鸡的SF和pH值最高（ < 0.05）。此外，pH值与所有其他肉质性状均存在显著相关性。本研究有助于肉质调控机制的研究，并为基于标记辅助选择改善鸡肉品质奠定基础。
