Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon)
Black tiger shrimp (Penaeus monodon) is the second most important aquaculture species of shrimp in the world. In addition to growth traits, uncooked and cooked body color of shrimp are traits of significance for profitability and consumer acceptance. This study investigated for the first time, the p...
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Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Genetics |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fgene.2022.1002346/full |
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| author | Md. Mehedi Hasan Md. Mehedi Hasan Herman W. Raadsma Herman W. Raadsma Peter C. Thomson Peter C. Thomson Nicholas M. Wade Dean R Jerry Dean R Jerry Mehar S. Khatkar Mehar S. Khatkar |
| author_facet | Md. Mehedi Hasan Md. Mehedi Hasan Herman W. Raadsma Herman W. Raadsma Peter C. Thomson Peter C. Thomson Nicholas M. Wade Dean R Jerry Dean R Jerry Mehar S. Khatkar Mehar S. Khatkar |
| author_sort | Md. Mehedi Hasan |
| collection | DOAJ |
| description | Black tiger shrimp (Penaeus monodon) is the second most important aquaculture species of shrimp in the world. In addition to growth traits, uncooked and cooked body color of shrimp are traits of significance for profitability and consumer acceptance. This study investigated for the first time, the phenotypic and genetic variances and relationships for body weight and body color traits, obtained from image analyses of 838 shrimp, representing the progeny from 55 sires and 52 dams. The color of uncooked shrimp was subjectively scored on a scale from 1 to 4, with “1” being the lightest/pale color and “4” being the darkest color. For cooked shrimp color, shrimp were graded firstly by subjective scoring using a commercial grading score card, where the score ranged from 1 to 12 representing light to deep coloration which was subsequently found to not be sufficiently reliable with poor repeatability of measurement (r = 0.68–0.78) Therefore, all images of cooked color were regraded on a three-point scale from brightest and lightest colored cooked shrimp, to darkest and most color-intense, with a high repeatability (r = 0.80–0.92). Objective color of both cooked and uncooked color was obtained by measurement of RGB intensities (values range from 0 to 255) for each pixel from each shrimp. Using the “convertColor” function in “R”, the RGB values were converted to L*a*b* (CIE Lab) systems of color properties. This system of color space was established in 1976, by the International Commission of Illumination (CIE) where “L*” represents the measure of degree of lightness, values range from 0 to 100, where 0 = pure black and 100 = pure white. The value “a*” represents red to green coloration, where a positive value represents the color progression towards red and a negative value towards green. The value “b*” represents blue to yellow coloration, where a positive value refers to more yellowish and negative towards the blue coloration. In total, eight color-related traits were investigated. An ordinal mixed (threshold) model was adopted for manually (subjectively) scored color phenotypes, whereas all other traits were analyzed by linear mixed models using ASReml software to derive variance components and estimated breeding values (EBVs). Moderate to low heritability estimates (0.05–0.35) were obtained for body color traits. For subjectively scored cooked and uncooked color, EBV-based selection would result in substantial genetic improvement in these traits. The genetic correlations among cooked, uncooked and body weight traits were high and ranged from −0.88 to 0.81. These suggest for the first time that 1) cooked color can be improved indirectly by genetic selection based on color of uncooked/live shrimp, and 2) intensity of coloration is positively correlated with body weight traits and hence selection for body weight will also improve color traits in this population. |
| first_indexed | 2024-12-10T03:59:01Z |
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| institution | Directory Open Access Journal |
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| last_indexed | 2024-12-10T03:59:01Z |
| publishDate | 2022-10-01 |
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| series | Frontiers in Genetics |
| spelling | doaj.art-84946ffba6784f888b4e77a8139313462022-12-22T02:03:02ZengFrontiers Media S.A.Frontiers in Genetics1664-80212022-10-011310.3389/fgene.2022.10023461002346Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon)Md. Mehedi Hasan0Md. Mehedi Hasan1Herman W. Raadsma2Herman W. Raadsma3Peter C. Thomson4Peter C. Thomson5Nicholas M. Wade6Dean R Jerry7Dean R Jerry8Mehar S. Khatkar9Mehar S. Khatkar10The University of Sydney, Faculty of Science, Sydney School of Veterinary Science, Camden, NSW, AustraliaARC Research Hub for Advanced Prawn Breeding, Townsville, QLD, AustraliaThe University of Sydney, Faculty of Science, Sydney School of Veterinary Science, Camden, NSW, AustraliaARC Research Hub for Advanced Prawn Breeding, Townsville, QLD, AustraliaThe University of Sydney, Faculty of Science, Sydney School of Veterinary Science, Camden, NSW, AustraliaARC Research Hub for Advanced Prawn Breeding, Townsville, QLD, AustraliaCSIRO Agriculture and Food, Queensland Biosciences Precinct, St Lucia, QLD, AustraliaARC Research Hub for Advanced Prawn Breeding, Townsville, QLD, AustraliaCentre for Sustainable Tropical Fisheries and Aquaculture, College of Science and Engineering, James Cook University, Townsville, QLD, AustraliaThe University of Sydney, Faculty of Science, Sydney School of Veterinary Science, Camden, NSW, AustraliaARC Research Hub for Advanced Prawn Breeding, Townsville, QLD, AustraliaBlack tiger shrimp (Penaeus monodon) is the second most important aquaculture species of shrimp in the world. In addition to growth traits, uncooked and cooked body color of shrimp are traits of significance for profitability and consumer acceptance. This study investigated for the first time, the phenotypic and genetic variances and relationships for body weight and body color traits, obtained from image analyses of 838 shrimp, representing the progeny from 55 sires and 52 dams. The color of uncooked shrimp was subjectively scored on a scale from 1 to 4, with “1” being the lightest/pale color and “4” being the darkest color. For cooked shrimp color, shrimp were graded firstly by subjective scoring using a commercial grading score card, where the score ranged from 1 to 12 representing light to deep coloration which was subsequently found to not be sufficiently reliable with poor repeatability of measurement (r = 0.68–0.78) Therefore, all images of cooked color were regraded on a three-point scale from brightest and lightest colored cooked shrimp, to darkest and most color-intense, with a high repeatability (r = 0.80–0.92). Objective color of both cooked and uncooked color was obtained by measurement of RGB intensities (values range from 0 to 255) for each pixel from each shrimp. Using the “convertColor” function in “R”, the RGB values were converted to L*a*b* (CIE Lab) systems of color properties. This system of color space was established in 1976, by the International Commission of Illumination (CIE) where “L*” represents the measure of degree of lightness, values range from 0 to 100, where 0 = pure black and 100 = pure white. The value “a*” represents red to green coloration, where a positive value represents the color progression towards red and a negative value towards green. The value “b*” represents blue to yellow coloration, where a positive value refers to more yellowish and negative towards the blue coloration. In total, eight color-related traits were investigated. An ordinal mixed (threshold) model was adopted for manually (subjectively) scored color phenotypes, whereas all other traits were analyzed by linear mixed models using ASReml software to derive variance components and estimated breeding values (EBVs). Moderate to low heritability estimates (0.05–0.35) were obtained for body color traits. For subjectively scored cooked and uncooked color, EBV-based selection would result in substantial genetic improvement in these traits. The genetic correlations among cooked, uncooked and body weight traits were high and ranged from −0.88 to 0.81. These suggest for the first time that 1) cooked color can be improved indirectly by genetic selection based on color of uncooked/live shrimp, and 2) intensity of coloration is positively correlated with body weight traits and hence selection for body weight will also improve color traits in this population.https://www.frontiersin.org/articles/10.3389/fgene.2022.1002346/fullPenaeus monodoncookeduncookedcolorgenetic parameters |
| spellingShingle | Md. Mehedi Hasan Md. Mehedi Hasan Herman W. Raadsma Herman W. Raadsma Peter C. Thomson Peter C. Thomson Nicholas M. Wade Dean R Jerry Dean R Jerry Mehar S. Khatkar Mehar S. Khatkar Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) Frontiers in Genetics Penaeus monodon cooked uncooked color genetic parameters |
| title | Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) |
| title_full | Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) |
| title_fullStr | Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) |
| title_full_unstemmed | Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) |
| title_short | Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon) |
| title_sort | genetic parameters of color phenotypes of black tiger shrimp penaeus monodon |
| topic | Penaeus monodon cooked uncooked color genetic parameters |
| url | https://www.frontiersin.org/articles/10.3389/fgene.2022.1002346/full |
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