Analysis of the Association between Fasn Gene Polymorphisms
发布时间：2021-01-31 18:29
The carcass yield and quality traits including back fat thickness,marbling and rib eye area are the basic indicators for the assessment of beef quality in meat industry.Genetic improvement of these quality parameters are the ultimate aim of the animal breeders.The aim of this thesis was to investigate the potential association of Fatty acid synthase（FASN）gene in the improvement of these carcass traits of economic importance.FASN is an enzyme involved with fat deposition and fatty acid compositio...
【文章来源】：西北农林科技大学陕西省 211工程院校 985工程院校 教育部直属院校
【文章页数】：55 页
【学位级别】：硕士
【文章目录】：
abstract
Chapter 1. Introduction
1.1 Purpose and Significance of the Research
1.2 Review of Literature
1.2.1 The China Beef Industry
1.2.2 The Beef Production System in China
1.2.3 Ultrasound and Carcass Merit Traits
1.3 Properties of meat
1.4 Beef quality improvement
1.5 Ribeye area
1.6 Back fat thickness
1.7 Intramuscular Fat （Marbling）
1.7.1 Tenderness
1.7.2 Juiciness
1.7.3 Flavour
Chapter 2. FASN Biological evolution and estimats of conservation
2.1 FASN gene
2.2 Phylogenetic tree polyprotein-coding regions of FASN genes
2.3 Protein Secondary and Tertiary Structure
2.4 Phylogenetic Tree of FASN Genes in Different Species
2.5 Introduction
2.6 MATERIALS AND METHODS
2.6.1 Sample Collection
2.6.2 Experimental Design
2.6.3 PCR amplification and sequencing
2.6.4. Statistical analysis
2.6.5 Homology analysis
2.6.6 Bioinformatic Study
2.7 Results
2.7.1 Genetic Analysis of Genetic Polymorphisms FASN
2.7.2 FASN gene polymorphism loci genetic analysis
2.7.3 Effects of different genotypes of FASN gene SNP loci on meat traits of Qinchuan meat
2.7.4 Linkage disequilibria and haplotype association analysis of the FASN gene
2.7.5 Effects of double SNP loci of FASN gene on meat traits of Qinchuan beef cattle
2.8 Discussion
2.9 Conclusion
Acknowledgements
References
Author Introduction
【参考文献】：
期刊论文
[1]SHEsis,a powerful software platform for analyses of linkage disequilibrium,haplotype construction,and genetic association at polymorphism loci[J]. Yong Yong SHI1,2, Lin HE2,3,*1Bio-X Life Science Research Center, Shanghai Jiao Tong University, Shanghai, China;2Institute for Nutritional Sciences, Shanghai Institute of Biological Sciences, Chinese Academy of Sciences, Shanghai,China;3NHGG, Bio-X Center, Shanghai Jiao Tong University, Shanghai, China. Cell Research. 2005(02)
本文编号：3011374
【文章来源】：西北农林科技大学陕西省 211工程院校 985工程院校 教育部直属院校
【文章页数】：55 页
【学位级别】：硕士
【文章目录】：
abstract
Chapter 1. Introduction
1.1 Purpose and Significance of the Research
1.2 Review of Literature
1.2.1 The China Beef Industry
1.2.2 The Beef Production System in China
1.2.3 Ultrasound and Carcass Merit Traits
1.3 Properties of meat
1.4 Beef quality improvement
1.5 Ribeye area
1.6 Back fat thickness
1.7 Intramuscular Fat （Marbling）
1.7.1 Tenderness
1.7.2 Juiciness
1.7.3 Flavour
Chapter 2. FASN Biological evolution and estimats of conservation
2.1 FASN gene
2.2 Phylogenetic tree polyprotein-coding regions of FASN genes
2.3 Protein Secondary and Tertiary Structure
2.4 Phylogenetic Tree of FASN Genes in Different Species
2.5 Introduction
2.6 MATERIALS AND METHODS
2.6.1 Sample Collection
2.6.2 Experimental Design
2.6.3 PCR amplification and sequencing
2.6.4. Statistical analysis
2.6.5 Homology analysis
2.6.6 Bioinformatic Study
2.7 Results
2.7.1 Genetic Analysis of Genetic Polymorphisms FASN
2.7.2 FASN gene polymorphism loci genetic analysis
2.7.3 Effects of different genotypes of FASN gene SNP loci on meat traits of Qinchuan meat
2.7.4 Linkage disequilibria and haplotype association analysis of the FASN gene
2.7.5 Effects of double SNP loci of FASN gene on meat traits of Qinchuan beef cattle
2.8 Discussion
2.9 Conclusion
Acknowledgements
References
Author Introduction
【参考文献】：
期刊论文
[1]SHEsis,a powerful software platform for analyses of linkage disequilibrium,haplotype construction,and genetic association at polymorphism loci[J]. Yong Yong SHI1,2, Lin HE2,3,*1Bio-X Life Science Research Center, Shanghai Jiao Tong University, Shanghai, China;2Institute for Nutritional Sciences, Shanghai Institute of Biological Sciences, Chinese Academy of Sciences, Shanghai,China;3NHGG, Bio-X Center, Shanghai Jiao Tong University, Shanghai, China. Cell Research. 2005(02)
本文编号：3011374
本文链接：https://www.wllwen.com/yixuelunwen/dongwuyixue/3011374.html
