论文部分内容阅读
本研究分析了熊本牡蛎(♀)×葡萄牙牡蛎(♂)杂交子代和自繁子代的基本营养成分、氨基酸含量、脂肪酸成分和脂肪相关基因的表达。研究发现,杂交子代牡蛎的脂肪含量为(13.66±1.99)%,显著高于自繁子代;脂肪酸成分分析中,杂交子代ω3/ω6多不饱和脂肪酸的比例为4.18±0.62,高于自繁子代;DHA含量为(16.73±3.35)%,高于自繁子代但与自繁子代的差异不显著,EPA含量介于2种自繁子代之间;在脂肪相关基因表达方面,PPARα、INSIG和SREBP基因在部分可食用组织中的表达结果与子代中脂肪含量比较的结果相吻合杂交子代的脂肪含量显著高于自繁子代的脂肪含量。结果表明,熊本牡蛎与葡萄牙牡蛎的杂交子代在脂肪含量和脂肪酸结构上存在一定的杂种优势。
In this study, we analyzed the basic nutritional components, amino acid content, fatty acid composition and fat-related gene expression in hybrids and offspring of oyster (♀) × Portuguese oyster (♂). The results showed that the fat content of hybrid oysters was (13.66 ± 1.99)%, which was significantly higher than that of the selfing offspring. The percentage of ω3 / ω6 polyunsaturated fatty acids in hybrids was 4.18 ± 0.62, higher than that of self (16.73 ± 3.35)%, which was higher than that of the selfing offspring but not significantly different from that of the selfing offspring. The content of EPA was between that of the two selfing offspring. In terms of the expression of fat-related genes, PPARα, INSIG And SREBP gene expression in some edible tissues were in good agreement with the fat content in offspring. The fat content of hybrid progeny was significantly higher than that of self-offspring. The results showed that hybrid progeny of Kumamoto oyster and Portuguese oyster had certain heterosis in the fatty content and fatty acid structure.