太平鸡母系遗传背景及肌肉脂肪酸组成特征研究

发布时间：2019-03-03 16:31

【摘要】：太平鸡作为甘肃地方鸡品种,其优良的种质特性和利用价值尚未得到充分挖掘,遗传资源也受到外来鸡种威胁。为了从母系遗传结构、肉品质、优良性状的遗传基础等方面系统评价太平鸡的品种特性和开发潜力,选取太平鸡和杂交选育鸡种(白羽肉鸡)为研究对象。以mt DNA D-Loop高变区作为分子遗传标记,通过系统发育分析,阐明太平鸡作为地方鸡种的母系遗传背景,为遗传资源保护和开发提供理论依据;利用气相色谱分析脂肪酸组成特征,揭示太平鸡肌肉对人体健康和疾病预防的优良特性;利用FQ-PCR技术检测与肉品质相关基因CAPN1、CAST和H-FABP在两品种间表达量差异,揭示太平鸡肉用性能的开发利用潜力。主要研究结果如下:1.遗传多样性及系统发育太平鸡单倍型多样度(Hd)、核苷酸多样度(Pi)及平均核苷酸差异数(K)分别为0.539、0.00389和2.001,均高于高强度选育的白羽肉鸡,但由于小群体扩繁而低于国内其他地方鸡种。系统发育分析表明,太平鸡属于我国西南地区驯化的地方鸡种,与选育鸡种有共享的母系遗传进化枝。2.脂肪酸组成特征太平鸡胸肌、腿肌中的SFA含量(36.94%、34.21%)均显著低于白羽肉鸡(40.59%、37.16%)(P0.05);PUFA含量(31.58%、32.12%)均显著高于白羽肉鸡(27.73%、29.84%)(P0.05);PUFA/SFA值(0.85、0.94)较白羽肉鸡(0.68、0.80)更高于推荐值(0.4);太平鸡的n-6/n-3值(9.08、9.66)较白羽肉鸡(8.04、8.46)更接近西方国家要求的15/1~16.7/1这一范围;EFA含量(28.59%、29.43%)均显著高于白羽肉鸡(24.88%、27.13%)(P0.05),其中亚油酸含量(23.91%、24.61%)也均显著高于白羽肉鸡(20.00%、21.94%)(P0.05)。而太平鸡胸肌、腿肌中的棕榈酸(22.30%、21.32%)、硬脂酸(12.68%、11.18%)以及肉豆蔻酸(0.54%、0.63%)分别显著低于白羽肉鸡(23.49%、22.46%,14.41%、13.15%和0.77%、0.88%)(P0.05)。其他如花生四烯酸、EPA和DHA在两品种间无显著差异(P0.05)。以上特征表明,太平鸡肌肉组织中有益脂肪酸组成及营养指标均优于白羽肉鸡。3.肉质性状相关基因表达特征肉质性状相关CAPN1、CAST和H-FABP基因在肌肉组织中均表现出高表达特征。其中CAPN1基因在太平母鸡腿肌中的表达量显著高于白羽母鸡(P0.05),公鸡中差异不显著(P0.05),而CAST基因在太平公母鸡的胸腿肌中均显著低于白羽公母鸡(P0.05);H-FABP基因在太平公母鸡的腿肌中均显著高于白羽公母鸡(P0.05)。从CAPN1、CAST基因表达量对肌肉嫩度的影响以及H-FABP基因对IMF含量的影响来说,太平鸡相对于白羽肉鸡具有生产优质肌肉的遗传基础。
[Abstract]:Taiping chicken, as a local chicken breed in Gansu Province, has not been fully exploited for its excellent germplasm characteristics and utilization value, and its genetic resources are also threatened by foreign chicken breeds. In order to systematically evaluate the breed characteristics and development potential of Taiping chicken from the aspects of maternal genetic structure, meat quality and genetic basis of excellent traits, Taiping chicken and crossbred chicken breed (white feather broiler) were selected as the research object. Mt DNA D-Loop hypervariable region was used as molecular genetic marker and phylogenetic analysis was carried out to clarify the maternal genetic background of Taiping chicken as a local chicken breed in order to provide a theoretical basis for the conservation and development of genetic resources. The characteristics of fatty acid composition were analyzed by gas chromatography to reveal the excellent characteristics of Taiping chicken muscle for human health and disease prevention. FQ-PCR technique was used to detect the difference of expression of meat quality-related genes CAPN1,CAST and H-FABP between the two breeds, which revealed the potential for the development and utilization of Taiping chicken performance. The main findings are as follows: 1. Genetic diversity and phylogenetic Taiping chicken haplotype diversity, (Hd), nucleotide diversity (Pi) and average nucleotide diversity (K) were 0.539, 0.00389 and 2.001, respectively, which were higher than those of high strength white feather broilers. However, it was lower than other local chicken breeds in China because of the spread of small population. Phylogenetic analysis showed that Taiping chicken belongs to the native chicken breeds domesticated in southwest China and has the same genetic and evolutionary branches of maternal line with the selected chicken breeds. The content of SFA in pectoral muscle and leg muscle of Taiping chicken was significantly lower than that of white feather broiler (36.94% 34.21% vs 40.59% 37.16%) (P0.05). The content of PUFA (31.58%, 32.12%) was significantly higher than that of white broilers (27.73%, 29.84%) (P0.05), and the content of PUFA/ (0.85, 0.94) was higher than that of white broilers (0.68, 0.80), which was higher than that of white broilers (0.68, 0.80). Compared with white broiler (8.04, 8.46), Taiping chicken (9.08, 9.66) was closer to the range of 15 ~ (1) / 16.7 ~ (- 1) than that of white broiler (8.04, 8.46). The content of EFA (28.59%, 29.43%) was significantly higher than that of white broilers (24.88%, 27.13%) (P0.05), and the content of linoleic acid (23.91%, 24.61%) was also significantly higher than that of white broilers (20.00%). 21.94% (P0.05). However, palmitic acid (22.30%, 21.32%), stearic acid (12.68%, 11.18%) and myristic acid (0.54%, 0.63%) were significantly lower in Taiping chickens than those in white feather chickens (23.49%, 21.32%). 22.46%, 14.41%, 13.15% and 0.77%, 0.88% (P0.05). Others, such as arachidonic acid, EPA and DHA, had no significant difference between the two varieties (P0.05). The above characteristics indicated that the beneficial fatty acid composition and nutritional index in muscle tissue of Taiping chicken were better than those of white feather broiler. 3. Expression of genes related to meat quality traits; CAPN1,CAST and H-FABP genes related to meat quality traits were highly expressed in muscle tissue. The expression of CAPN1 gene in leg muscle of Taiping hen was significantly higher than that of white hen (P0.05), but there was no significant difference in male cock (P0.05), while the expression of CAST gene in breast leg muscle of Taiping hen was significantly lower than that of white hen (P0.05). The expression of H-FABP gene in the leg muscle of Taiping male hen was significantly higher than that of white feather male hen (P0.05). According to the effect of CAPN1,CAST gene expression on muscle tenderness and H-FABP gene on IMF content, Taiping chicken has the genetic basis of producing high quality muscle compared with white feather broiler.
【学位授予单位】：甘肃农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S831

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