Dalian Zhangzidao Fishery Group Co.
Zhao L.,Ocean University of China |
Li Y.,Ocean University of China |
Yu J.,Ocean University of China |
Liao H.,Ocean University of China |
And 6 more authors.
Marine Biotechnology | Year: 2017
The shell color polymorphism widely exists in economic shellfish, which not only results in a better visual perception but also shows great value as an economic trait for breeding. Small numbers of reddish-orange shell Yesso scallops, Patinopecten yessoensis, were found in cultured populations compared to the brown majority. In this study, a genome-wide association study was conducted to understand the genetic basis of shell color. Sixty-six 2b-RAD libraries with equal numbers of reddish-orange and brown shell individuals were constructed and sequenced using the Illumina HiSeq 2000 platform. A total of 322,332,684 high-quality reads were obtained, and the average sequencing depth was 18.4×. One genomic region on chromosome 11 that included 239 single-nucleotide polymorphisms (SNPs) was identified as significantly associated with shell color. After verification by high-resolution melting in another population, two SNPs were selected as specific loci for reddish-orange shell color. These two SNPs could be used to improve the selective breeding progress of true-breeding strains with complete reddish-orange scallops. In addition, within the significantly associated genomic region, candidate genes were identified using marker sequences to search the draft genome of Yesso scallop. Three genes (LDLR, FRIS, and FRIY) with known functions in carotenoid metabolism were identified. Further study using high-performance liquid chromatography proved that the relative level of carotenoids in the reddish-orange shells was 40 times higher than that in the brown shells. These results suggested that the accumulation of carotenoids contributes to the formation of reddish-orange shells. © 2017 Springer Science+Business Media New York
By-products of the processing of cereals for medical purposes; Cod liver oil; Diagnostic preparations for medical or veterinary purposes; Dietary fiber to aid digestion; Dietetic foods, namely, pasta, crackers adapted for medical use; Food for babies; Insecticides; Medicinal herbs; Nutritional food additives for medical purposes in the nature of natural food extracts derived from fish, meat, vegetables; Surgical dressings.
Caviar; Cooked vegetables; Crustaceans; Fish; Meat; Milk products excluding ice cream, ice milk and frozen yogurt; Processed fish; Sea-cucumbers, not live; Shellfish, not live; Tinned fish.
Cereal based snack food; Coffee; Confectionery made of sugar; Honey; Ice cream; Ready-to-eat cereals; Seasonings; Starch for use in manufacturing food; Sugar; Tea.
Fish meal for animal consumption; Fodder; Fresh fruits; Fresh vegetables; Live animals; Live fishing bait; Sea-cucumbers, live; Shellfish, live; Shrimps, prawns and lobsters; Unprocessed algae for human consumption.
Aerated water; Beer; Fruit nectars; Mineral water; Non-alcoholic beverages, namely, carbonated beverages; Non-alcoholic cocktails; Non-alcoholic fruit juice beverages; Preparations for making beverages, namely, fruit drinks; Tomato juice; Vegetable juices.
Alcoholic beverages containing fruit; Alcoholic essences; Alcoholic fruit cocktail drinks; Alcoholic fruit extracts; Brandy; Distilled Spirits; Sake; Spirits and liqueurs; Whisky; Wines.