Genetic evaluation of hatchery stocks of Honmoroko Gnathopogon caerulescens by mitochondrial DNA sequence for stock enhancement
Genetic evaluation of hatchery stocks of Honmoroko Gnathopogon caerulescens by mitochondrial DNA sequence for stock enhancement
复制标题
通过线粒体 DNA 序列对 Honmoroko Gnathopogon caerulescens 孵化场种群进行种群增殖遗传评价
作者：
T. Kikko;Haruo Okamoto;M. Ujiie;T. Usuki;Morihito Nemoto;J. Saegusa;D. Ishizaki;Y. Fujioka;Y. Kai;K. Nakayama
红毛鱼是一种极度濒危物种，对商业渔业很重要；因此，正在实施种群增加计划，以恢复资源。利用线粒体细胞色素b基因序列，分析了琵琶湖产卵区附近野外采集的种蛋样品的遗传种群结构，以及野生样品和孵化种群的遗传多样性程度。两两Φ-st分析和方差分析清楚地显示出最小的种群结构和单倍型网络，没有揭示琵琶湖任何明显的地理格局。流浪者可能在非出生产卵区产卵，导致产卵区之间的基因流动水平很高。孵化群F1、F2和F3的遗传特征在单倍型多样性、核苷酸多样性和成对Φst值方面与野生样品相似。这些结果表明，由于连续两个世代的大量亲本，在其开始时保持了较高的遗传多样性。因此，我们认为目前的Honmoroko育种方法适合于保存Honmoroko的遗传多样性，孵化场种群在放流和种群增强方面是遗传相容的。
Honmoroko Gnathopogon caerulescens is a critically endangered species and important for commercial fisheries; thus stock enhancement programs are being conducted to restore resources. We evaluated the genetic population structure of field collected samples including spawned eggs around spawning areas in Lake Biwa and the extent of genetic diversity in wild samples and hatchery stocks using sequences of mitochondrial cytochrome b gene. Pairwise Φst analysis and AMOVA clearly showed minimal population structure and haplotype network did not reveal any clear geographic pattern in Lake Biwa. It is probable that strays spawn in non-natal spawning areas, resulting in significant levels of gene flow among spawning areas. Genetic characteristics of hatchery stock F1, F2, and F3 were similar to those of wild samples in terms of haplotype diversity, nucleotide diversity and pairwise Φst values. These results indicate that the relatively high genetic diversity at its initiation was retained due to a lot of broodstock over two successive generations. Accordingly we propose that the current Honmoroko breeding method is appropriate for conserving the genetic diversity of Honmoroko and that the hatchery stock are genetically compatable for release and stock enhancement.
影响因子：
3.3
作者：
L. Excoffier;P. Smouse;J. Quattro
通讯作者：
L. Excoffier;P. Smouse;J. Quattro