Association of the Porcine α-Lactalbumin Gene to Growth, Carcass, Meat Quality and Reproductive Traits

Autor:	T. Wang, G. T. Bleck, R. Feltes, Lawrence B. Schook, Floyd K. Mckeith, Matthew B. Wheeler, Michael Ellis, K. D. Miller
Rok vydání:	2000
Předmět:	Genetics Lactalbumin animal structures General Veterinary biology food and beverages Restriction fragment Polymorphism (computer science) Genotype Alpha-lactalbumin biology.protein Animal Science and Zoology Food science Restriction fragment length polymorphism Allele Allele frequency
Zdroj:	Scopus-Elsevier
ISSN:	0974-1844 0971-2119
DOI:	10.1080/09712119.2000.9706297
Popis:	Miller, K.D., Bleck, G.T., Wang, T., Feltes, R.J., Schook, L.B., McKeith, F.K., Wheeler, M.B. and Ellis, M. 2000. Association of the porcine α-lactalbumin gene to growth, carcass, meat quality and reproductive traits. J. Appl. Anim. Res., 17: 151–168. α-Lactalbumin is one of the two major whey proteins in porcine milk and may be a regulatory factor in milk yield. Pigs from the University of Illinois three generation Meishan x Yorkshire reference family (n=259) were genotyped using a PCR-based test for a polymorphism in the 5′ flanking region of the porcine α-lactalbumin gene. The PCR product was digested with Rsal, allowing variation in restriction fragment lengths to be detected by gel electrophoresis. In the F2, generation, two alleles (A and B) had a frequency of 72.2% and 27.8%, respectively and three genotypes were present at the frequency of 48.3% AA, 48.0% AB and 3.7% BB. Growth, carcass, meat quality and reproductive data were analyzed for associations with α-lactalbumin genotype. There w...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7b5a7d936c3ac7ab0964691e949f443 https://doi.org/10.1080/09712119.2000.9706297 Zobrazit plný text záznamu