In order to further elucidate the relationship between the phosphoribosyl pyrophosphate transamidase gene(GPAT)and the traits of meat quality and flavor, SNPs and tissue expression profile of porcine GPAT gene were analyzed by PCR-SSCP and real time PCR methods. Three SNPs were identified in exon 1 and 14, and the allele distribution at each polymorphic site is significantly different (P<0.01) among pig breeds detected including Min pig, Duroc, Landrace, Yorkshire, Beiijng black pig and crossbred. GPAT mRNA was ubiquitously expressed in 12 tissues examined with the highest level in liver. The results provided the basis for characterization of genetic markers to facilitate pig breeding aimed at improving meat quality and flavor by marker assisted selection.%为了进一步探索谷氨酰胺磷酸核糖焦磷酸酰胺转移酶GPAT基因与肉质、风味性状的关系,采用PCR-SSCP方法分析其遗传多态性、采用Real time PCR方法分析其组织表达规律.在外显子1和14寻找到了3个单核苷酸多态位点,结果表明,各等位基因在民猪、大白、长白、杜洛克、北京黑猪和野家杂交猪中的分布存在着极显著的差异(P＜0.01).GPAT在所检测的12种组织中均表达,其中肝脏中表达量最高.研究结果为肉质和风味性状分子标记的确定提供了基础.
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