摘要： 为了探究HSPB6对牦牛肉嫩度的影响,分析了牦牛HSPB6基因的分子特征,并利用荧光定量PCR技术检测了HSPB6 mRNA在牦牛和黄牛背最长肌中的表达量。结果表明,牦牛HSPB6基因含有一个504 bp的开放性阅读框,编码167个氨基酸,属于亲水性蛋白;二级结构主要由α-螺旋、β-折叠、延伸链以及无规卷曲组成;牦牛HSPB6蛋白与水牛、普通牛相似度较高。荧光定量PCR研究表明,牦牛背最长肌中HSPB6基因mRNA表达水平显著高于黄牛(P<0.01),说明HSPB6基因较高的表达量可能是造成牦牛肉剪切力较高的原因,为牦牛肉嫩化的分子机制研究奠定了理论基础。

关键词: 牦牛, HSPB6, 肉嫩度

Abstract: HSPB6 protein plays an important role in meat tenderization.In order to better understand the function of HSPB6 gene in yak,we analyzed the molecular characteristics of HSPB6 gene and detected expression level of its mRNA in longissimus dorsi muscle in yak and cattle by using Real-time PCR.The results showed that the length of CDS in yak HSPB6 mRNA was 504 bp and encoded 167 amino acids,which encoded a hydrophilic protein.The secondary structures were mainly composed of the α-helix,β-turn,extended strand and random coil.Amino acid sequences of HSPB6 gene between yak and buffalo,cattle were high similarity.Real-time PCR analysis showed that the expression level of HSPB6 gene in longissimus dorsi muscle in yak was significantly higher than in cattle.We concluded that higher expression level of HSPB6 gene might lead to tougher meat in yak.This study would provide basic data for studying meat tenderization of yak.

Key words: Yak, HSPB6, Meat tenderness

中图分类号: 

• Q78