为了研究联蛋白基因(Zyxin)功能,对Zyxin基因进行了真核表达载体的构建,并对其进行鉴定。用全基因合成的方法得到Zyxin目的基因,将目的基因与pEX-6载体分别进行酶切,然后进行连接,连接产物转化到感受态大肠杆菌。挑取克隆,经质粒DNA抽提和酶切,琼脂糖凝胶电泳和测序,对克隆片段进行鉴定。将重组质粒pEX-6-Zyxin瞬时转染293T细胞。结果显示:电泳、双酶切和测序结果与预期结果相符。转染48 h后观察到红色荧光,用实时荧光定量PCR检测转染后48 h和72 h Zyxin基因mRNA水平有较高表达。表明成功构建了鸡Zyxin真核表达载体,为进一步研究该基因功能奠定了基础。
[Objective] This study aimed to investigate the characteristics of deposition of inosine monophosphate （IMP） and intramuscular fat （IMF） in muscles of Jinghai yellow chickens and its crossbred.[Method] The charact...
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[Objective] This study aimed to investigate the characteristics of deposition of inosine monophosphate （IMP） and intramuscular fat （IMF） in muscles of Jinghai yellow chickens and its crossbred.[Method] The characteristics of IMP and IMF deposition of 112-day-old Jinghai yellow chickens （J×J） and its two different 70-day- old crossbreeds （J×B and B×B） were analyzed. The IMP content in breast muscle and leg muscle were determined by HPLC. [Result] The contents of IMP and cor- rected inosine monophosphate （IMPc） in breast muscle were significantly or ex- tremely significantly higher than that in leg muscle of the chickens in the three groups whether in male or female chickens （P〈0.05 or P〈0.01）. There were no sig- nificant difference in the contents of IMP and IMPc between hens and roosters （P〉 0.05）. The fresh degree of breast muscle and leg muscle was 96,11%-98.16% and 87.22%-93.07%, respectively. And the fresh degree of breast muscle was higher than that of leg muscle. In the three groups, the IMF content in leg muscle was significantly higher than that in breast muscle whether in male or female chickens （P〈0.05）. The contents of IMF in breast muscle and leg muscle were 0.36%-0.75% and 1.84%-2.38%, respectively. The iMP content in breast muscle of chickens in Bx J group was extremely significantly higher than that in breast muscle of chickens in JxJ group （P〈0.01）, but the contents of IMPc and iMF of breast muscle and leg muscle of the chickens in the three groups had no significant difference （P〉0.05）. [Conclusion] To sum up, the freshness and flavor significantly differ between the breast muscle and leg muscle of chickens, but show no significant difference among the three groups.
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