표제지
목차
Abbreviations 8
Ⅰ. 서론 9
Ⅱ. 재료 및 방법 14
1. 사양실험 및 육질검사 14
1) 공시동물 14
2) 육질형질분석 14
2. 유전자 발현분석 20
1) 유전자 탐색 20
2) 유전자 탐색 26
Ⅲ. 결과 및 고찰 30
1. pH₂₄high group 과 low group 간의 육질형질 비교 30
2. Genefishing 기법을 이용한 차등 유전자 분석 및 sequencing 결과 33
3. Quantitative real-time PCR 분석 37
4. 차등 유전자와 육질형질의 관련성 40
References 43
Abstract 48
감사의 글 50
Table 1. Comparison of meat quality of different pig breed 11
Table 2. Heritability index of meat quality Traits 13
Table 3. Meat quality traits of the loin in Berkshire 15
Table 4. Conditions of the thermal cycle 25
Table 5. Nucleotide sequences of the primers used for Quantitative real-time PCR 27
Table 6. Analysis of meat quality between pH₂₄ high group and pH₂₄ low group in Berkshire loin 32
Table 7. Identification of differentially expressed genes between high and low loin pH₂₄ groupsin Berkshire 36
Figure 1. Agarose gel electrophoresis of differentially expressed genes between high and low loin pH₂₄ in Berkshire, PCR was performed using ACP1 through ACP6, followed by agarose gel electrophoresis and ethidium bromide of the PCR products.... 35
Figure 2. The mRNA expression patterns of the high and low loin pH₂₄ groups in Berkshire as determined by semi-quantitative RT-PCR. The expression levels of each gene were normalized to the that of GAPDH used as internal controls. (A);MYHC-2b;... 38
Figure 3. The mRNA expression patterns of the high and low loin pH₂₄ groups in Berkshire as determined by semi-quantitative RT-PCR. The expression levels of each gene were normalized to the that of GAPDH used as internal controls. (A):hsp40, (B):Smpx 39