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Method of increasing meat productivity of pigs by selection using genetic marker

IPC classes for russian patent Method of increasing meat productivity of pigs by selection using genetic marker (RU 2514634):
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FIELD: agriculture.

SUBSTANCE: invention relates to the field of agriculture. The method comprises selection of pigs using a genetic marker. At that the selection and choosing of rearing stock is carried out at achievement of live weight of 90-100 kg in the degree of concentration of free lysine in the muscle tissue of longissimus muscle of back (Musculus Longissimus Dorsi). The animals with the level of lysine concentration of 1.36 mmol/kg of fresh weight and more are left in a breed.

EFFECT: use of the method enables to improve the meat productivity of pigs.

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The present invention relates to animal husbandry and is a way of breeding for the genetic marker. Currently it is mainly indirect selection based on the selection by individual characteristics with the phenotypic manifestation in them of the actions of genes, precluding the selection of specific genetic factors, but reduces the effect of selection and slow down the process.

There is, for example, a method of breeding pigs to increase growth rate and meat yield based on the prediction of their type using the ratio of the decline in the rate of growth precocity piglets (patent No. 2271102, A01K 67/02, 2006).

However, these traits have low heritability, and therefore a large variability under the influence of the paratypical factors, and selection on them ineffective.

Method of control fattening animals (patent No. 2118085, A01K 67/02, 1998) time-consuming, requires a lot of production capacity, wasteful in the use of breeding stock: up to 50% similar offspring (siblings) is sent to slaughter.

The method of selection of animals for traits that are inherited by the mechanism of parental imprinting (patent No. 2262229, A01K 67/02, C12Q 1/68, 2000), does not reflect the frequency of allelic genes in the nucleotide sequence of the DNA molecule, and thus casts doubt on the perfection of the effect is vnesti selection.

Dynamic selection processes are within the sphere of influence the transcription of DNA into RNA, which is based on the mechanism of action of the present invention. During its preparation the task was instead mediated selection to develop a way to carry out this process not on circumstantial evidence, and measured their genetic conditionality, as, for example, the concentration of the substance. Recommended way to increase meat sow productivity through breeding using as a genetic marker of the level of concentration of the amino acid lysine in the muscle tissue of animals. This amino acid is an important part of nuclear histone proteins associated with DNA in chromosomes, is part of the ribosomes, enzymes that catalyze DNA and RNA involved in the implementation of genetic information. The current link in the lysine codons is a purine base adenine. Oligomeric for adenine, lysine together with phenylalanine plays a big role in the reproduction of the precursors of DNA, accelerating the reproduction of the messenger RNA that encodes a protein synthesis. The triplet AAA lysine in another DNA chain corresponds to the complementary timiney triplet TTT, replaced mRNA on oralloy triplet YYY phenylalanine.

Unlike other amino acids lysine has the ability of the Yu to increase its concentration in the muscle tissue while increasing meat animal productivity as a high and low speed their growth. Obviously, this property determines the ability of lysine to increase meat productivity of pigs and to serve as a genetic marker amplification processes of protein synthesis and muscle tissue. This scientific conclusion is proved in experiments in breeding pigs in two adjacent generations.

The concentration of lysine as a genetic marker was determined by the principle of the optimal model in accordance with theory of high growth rate of pigs (Boars, 2005). The test concentration was determined on the background of two of the most important in experimental breeding traits: growth rate (the amount of increase in the early stages of ontogenesis) and meat productivity. Scheme for the construction of models: animals selected for high () moderate () growth rate, each of which, in turn, were divided into two subgroups, selectionservice in the direction of meat (M) or fat (G) productivity. Therefore, checking the level of concentration of free lysine was carried out on the background of the two most important factors (biological reserves) growth and development:

1) the intensity of growth in pigs 10-15 times higher than that of agricultural animals of other species (e.g., in the period of ontogenesis in cattle live weight in polutropos development increases 10-12 times, and pigs is more than 200 times);

2) content of the muscle tissue in the body genetically lysine.

Established that the reserves growth are high negative correlation r= - 0.57, and R=-0,022: with the increase of gain in live weight of 1 g per day, the content of lean meat in the body decreases by 0,022, Therefore, heredity negatively correlated traits is when their transgressive variation beyond permissions levels (the law of hardy-Weinberg equilibrium). When purposeful selection heredity one negative correlated trait "burden" another symptom. Greatly increases the rigidity of the selection of meat characteristics under the influence of multifactorial influences. For signs of fat is influenced by Mnogovershinnoye amino acids valine, glycine, Proline, serine, causing lipoproteine synthesis, increased body inclusions in majuscule space of muscle tissue, increasing its fat and overall weight.

Considering the above, in order to increase meat productivity of pigs minimal level of concentration of free lysine in muscle tissue as a genetic marker for selection of pigs should be considered of 1.36 mmol/kg wet weight. Calculations show that in the selection of pigs at a specified rate of lysine increased average daily nature of the TA to 200 g per day, with regard to regression - to 0.022, meat productivity results boning carcasses of animals with the level of growth 730 g will be 56,1%. And in the case of selection of animals on the concentration of lysine 1.70 mmol/kg, as shown in the table of applications and increase average daily weight gain up to 713 g, the proportion of meat in the carcass will be to 59.6%.

In experimental breeding to increase animal productivity pigs breeding shift the content of the muscle tissue in the carcass in each of the two generations amounted to 2.25%.

Literature

1. Patent of Russia №2271102 - A01K 67/02, 2006

2. Patent of Russia №2118085 - AC 67/02, 1998

3. Patent of Russia №226229 - A01K 67/02, C12Q 1/68, 2000

TABLE
The content of the muscle tissue in the carcass of pigs in free lysine in the longest muscle of the back, depending on the concentration (Musculus Longissimus Dorsi).
The growth rate The production orientation Average daily gain, g Table of contents
lean meat in the carcass, %
The concentration of lysine in the muscle tissue, mmol/kg wet tissue
In m 719 56,0 2,18
W 629 51,6 0,98
m 513 63,2 1,70
W 545 58,6 1,02
In MF 705 53,8 1,58
MF 529 of 60.5 1,36
Notes. 1. In high speed growth; moderate growth rate; M - beef productivity; W - fatty direction of productivity. 2. MF - excluding meat or fatty areas of productivity: content was determined indicators for groups of animals, selectionservice on meat and fat areas of productivity only at high () moderate () growth rate. Noderange meat in the body was determined by the results of deboning carcasses.

The way to increase meat productivity of pigs way of the selection using a genetic marker is selected and the selection of replacements when reaching a body weight of 90-100 kg according to the degree of concentration of free lysine in the muscle tissue of the longest muscle back (Musculus Longissimus Dorsi), the tribe leave the animals with the level of lysine concentration of 1.36 mmol/kg wet tissue and more.

 

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