牛奶成分的微生物活性和对绵羊微生物群影响的遗传控制
G Martinez Boggio1, O F Christensen2, A Legarra1
1GenPhySE, Université de Toulouse, INRAE-ENVT, 31326, Castanet-Tolosan, France.
Journal of dairy science
|July 20, 2023
概括
体微生物组数据没有改善Lacaune羊的乳制品特征的遗传评估. 微生物活力接近于零,这表明微生物对这些特征的非遗传影响最小.
科学领域:
- 动物遗传学动物遗传学
- 微生物组研究 微生物组研究
- 乳制品科学 乳制品科学
背景情况:
- 包括微生物组和基因组学在内的高维奥米克数据越来越多地与遗传评估相结合,以改进基因型-表型关系.
- 了解宿主基因和微生物群之间的相互作用对于改善动物繁殖和生产至关重要.
研究的目的:
- 量化将乳头微生物组数据纳入绵羊乳制品特征遗传评估中的影响.
- 估计遗传性和微生物性,并将微生物群对乳制品特征的影响分为遗传和非遗传成分.
主要方法:
- 分析了来自795只Lacaune乳母羊的牛奶和乳头样本.
- 现型数据包括乳制品特征,牛奶脂肪酸和蛋白质;奥米克数据包括16S rRNA菌的细菌丰度和54K SNP基因定型.
- 两种嵌套基因组模型被用于评估遗传和微生物贡献,以及微生物组范围的关联研究.
主要成果:
- 包括微生物组数据在内,与单独的遗传效应相比,通常不会改善模型的合适性.
- 对于大多数乳制品特征,微生物活力接近于零,微生物群体的遗传能力非常低.
- 微生物组范围的关联研究没有发现任何主要影响的操作分类学单元,微生物组主要组成部分和乳制品特征之间的遗传相关性低至中等.
结论:
- 根据这项研究,乳液细菌的丰富程度并不能显著提高基于羊的乳制品特征的遗传评估.
- 影响有限表明,目前的遗传评估模型可能无法完全捕捉或从这种情况下的肠微生物群变异中获益.
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