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- 저자 : Hehe Liu (검색결과 2 건)
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Transcriptome reveals genes involving in black skin color formation of ducks
Lei Wang,Hehe Liu,Bo Hu,Jiwei Hu,Hengyong Xu,Hua He,Chunchun Han,Bo Kang,Lili Bai,Rongping Zhang,Jiwen Wang,Shengqiang Hu,Liang Li 한국유전학회 2021 Genes & Genomics Vol.43 No.2
Background Skin color is colorful for birds, which has been reported to be associated with multi-biological functions, such as crypsis, camoufage, social signaling and mate choice, but little is known about its underlying molecular mechanism. Objective Studies on the major genes afecting the black skin color of ducks. Methods For this purpose, Silver ammonia staining and RNA-seq analysis were carried out to identify the diferences in tissue morphology and gene expressions between black and yellow skin ducks. Results The silver ammonia dyes slice results showed that in the development of black duck, the content of melanin in black skin gradually increased and then decreased, and the content of melanin in yellow and black skin was signifcantly diferent. Through transcriptome, a total of 102 and 84 diferentially expressed genes (DEGs) were identifed in beak skin and web skin, respectively. These DEGs were enriched in melanin biosynthesis and play a critical role in melanogenesis pathway. Co-expression analysis showed that EDNRB2 was the only gene associated with black skin color in DEGs, which was also consistent with qRT-PCR. Conclusions The melanin synthesis pathway dominated by EDNRB2 up-regulated the amount of melanin synthesis, leading to the formation of black skin in ducks.
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Xu, Yaxi,Hu, Jian,Zhang, Yunsheng,Guo, Zhanbao,Huang, Wei,Xie, Ming,Liu, Hehe,Lei, Chuzhao,Hou, Shuisheng,Liu, Xiaolin,Zhou, Zhengkui Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.10
Objective: This study was conducted to estimate the genetic parameters and breeding values of breast meat related traits of Pekin ducks. Selection response was also determined by using ultrasound breast muscle thickness (BMT) measurements in combination with bosom breadth (BB) and keel length (KL) values. Methods: The traits analyzed were breast meat weight (BMW), body weight (BW), breast meat percentage (BMP) and the three parameters of breast meat (BB, KL, and BMT). These measurements were derived from studying 15,781 Pekin ducks selected from 10 generations based on breast meat weight. Genetic parameters and breeding value were estimated for the analysis of the breeding process. Results: Estimated heritability of BMW and BMP were moderate (0.23 and 0.16, respectively), and heritability of BW was high (0.48). Other traits such as BB, KL, and BMT indicated moderate heritability ranging between 0.11 and 0.28. Significant phenotypic correlations of BMW with BW and BMP were discovered (p<0.05), and genetic correlations of BMW with BW and BMP were positive and high (0.83 and 0.66, respectively). It was noted that BMW had positive correlations with all the other traits. Generational average estimated breeding values of all traits increased substantially over the course of selection, which demonstrated that the ducks responded efficiently to increased breast meat yield after 10 generations of breeding. Conclusion: The results indicated that duck BMW had the potential to be increased through genetic selection with positive effects on BW and BMP. The ultrasound BMT, in combination with the measurement of BB and KL, is shown to be essential and effective in the process of high breast meat yield duck breeding.
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