摘要
肌肉生长抑制素(myostatin,MSTN)基因功能缺失能促进肌肉发育,提高产肉性能。为了解MSTN人工突变在肉牛杂交改良方面的作用,本试验分析了基因编辑鲁西黄牛F1代杂交牛的屠宰性状和不同部位肌肉的肉质特性。结果表明,试验组与对照组牛的胴体重分别为392.85±43.90kg和346.50±49.36kg,屠宰率分别为60.07±1.69%和54.63±2.08%,二者有显著性差异(P<0.05)。与对照组相比,试验组牛的上脑、眼肌、米龙与腱子4个部位肌肉的pH值、剪切力和系水力没有显著差异(P>0.05);试验组肌内脂肪含量均低于对照组(P<0.05),脂肪酸组成没有发生显著改变(P>0.05)。以上结果说明MSTN基因编辑牛的杂交F1代的产肉性显著提高,MSTN基因突变没有影响牛肉的pH值、嫩度和脂肪酸组成,但减少了F1代牛肌内脂肪的沉积。
The inactivation of the myostatin（MSTN）gene in cattle often leads to double-muscled characteristics and yield high meat production.To investigate the effects of MSTN artificial mutation on crossbreeding,carcass and meat quality traits in beef from cross-breed cattle of Luxi（MSTN-/-）×Chinese Simmental were analyzed.The carcass weights of the experimental group and control group were392.85±43.90 kg and 346.50±49.36 kg,respectively,as well as the dressing percentage of these crossbreed reached to 60.07±1.69%,which was significant higher than Chinese Simmental（P〈0.05）.Compared with the control group,there was no significant difference in the pH,shear force and water-holding capacity of the muscles of the highrib,ribeye,topside and shin-shank in the experimental group（P〈0.05）;the intramuscular fat content of the experimental group was lower than that of the control group（P〈0.05）,and the fatty acid composition did not change significantly（P〉0.05）.The above results show that the meat production of the F1 hybrid of the MSTN gene-edited bovine population was significantly increased,and the MSTN gene mutation had no effect on the pH,tenderness,and fatty acid composition of the beef,but reduced the intramuscular fat deposition of the F1 cow.
作者
王鑫
高广琦
魏著英
白春玲
佟彬
韩红燕
张立
李光鹏
WANG Xin;GAO Guang-qi;WEI Zhu-ying;BAI Chun-ling;TONG Bin;HAN Hong-yan;ZHANG Li;LI Guang-peng(State key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock,Inner Mongolia University,Hohhot Inner Mongolia 010070,China)
出处
《中国牛业科学》
2018年第3期1-7,共7页
China Cattle Science
基金
国家科技重大专项课题资助项目“高产优质转基因肉牛新品种培育(2016ZX08007-002)”
关键词
MSTN
人工突变
肉牛
肉质
杂交
MSTN
artificial mutation
beef cattle
meat quality
crossbreeding
