第四十九卷(2020)
46.即時聚合酶鏈鎖反應檢測土雞H-FABP 基因Intron2 點突變多態性之基因型分析
朱家德(1) 林德育(1) 賴永裕(1) 陳若菁(1) 吳明哲(1) 張秀鑾(2)
(1)行政院農業委員會畜產試驗所 (2)國立屏東科技大學
肌間脂肪含量（Intramuscular Fat, IMF%）為影響肌肉柔嫩度（Tenderness）、多汁性（Juiciness）、氣味（Odor）及風味（Flavor）的關鍵影響因子之一。研究文獻指出，心臟型脂肪酸结合蛋白（Heart-type fatty acid binding protein, H-FABP）點突變能顯著影響封開杏花雞、惠陽鬍鬚雞、廣西霞烟雞、嶺南黃雞、清遠麻雞及侏儒雞等中國本土雞隻與愛拔益加商用肉雞品種雞胸肌間脂肪含量。本試驗以凱馨桂丁土雞（n=26）、黑羽土雞（n=30）及烏骨雞（n=30）為樣本，運用螢光引子（FAM/HEX-labelled Primer）標記之即時聚合酶連鎖反應（Real-time PCR）基因型檢測技術，檢測三個品種土雞H-FABP基因Intron2點突變多態性之基因型，初步結果發現凱馨桂丁土雞、黑羽土雞及烏骨雞的C交替基因頻率分別為0.54、0.33及0.23。後續將H-FABP基因Intron2點突變之基因型與土雞雞胸肉與腿肉肌間脂肪含量進行統計分析，以確定此點突變是否為影響土雞胸肉與腿肉肌間脂肪含量之有利基因。
關鍵語：土雞、心臟型脂肪酸结合蛋白、即時聚合酶鏈鎖反應
Genotypic Analysis of Single Nucleotide Polymorphism on Intron2 of H-FABP Gene in Indigenous Chicken by Real-time PCR platform
C. T. Chu(1), D. Y. Lin(1), Y. Y. Lai(1), J. C. Chen(1), M. C. Wu(1) and H. L. Chang(2)
(1)Taiwan Livestock Research Institute (2)National Pingtung University of Science and Technology
The intramuscular fat (IMF) content plays a very important role in flavour, tenderness and juiciness for chicken meat, and a higher content of IMF means higher quality chickens. H-FABP is a cytosolic protein found in heart, muscle, and lactating mammary gland. This protein is the only FABP expressed in various muscle tissues. A single nucleotide polymorphisms (SNP) of chicken H-FABP gene were significantly associated with IMF content in Chinese domestic chicken breeds (Fengkai Xinghua, Huiyang Huxu, Qingyuan Ma, Guangxi Xiayan, Lingnan Huang, dwarf chicken) and broiler (Abor Acre). DNA obtained from Kaishing Guiding Native Chicken (n=26), Black Feather Native Chicken (n=30), and Silkie Bantam (n=30) were tested single nucleotide polymorphism on Intron2 of H-FABP gene by Real-time PCR platform. The results showed that allele C frequencies were 0.54, 0.33, and 0.23, respectively, in indigenous chicken (Kaishing Guiding, Black Feather, and Silkie Bantam). Further, We will proceed with the statistical analyses to identify the polymorphism of H-FABP associated with the intramuscular fat content in muscles.
Key Words: Indigenous chicken, H-FABP, Real-time PCR
  
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