Mapping QTL for omega-3 content in hybrid saline tilapia
Tilapia is one of most important foodfish species. The low omega-3 to omega-6 fatty acid ratio in freshwater tilapia meat is disadvantageous for human health. Increasing omega-3 content is an important task in breeding to increase the nutritional value of tilapia. However, conventional breeding to i...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | English |
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2020
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| Online Access: | https://hdl.handle.net/10356/137846 |
| _version_ | 1826110636753420288 |
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| author | Lin, Grace Wang, Le Ngoh, Si Te Ji, Lianghui Orbán, Laszlo Yue, Gen Hua |
| author2 | School of Biological Sciences |
| author_facet | School of Biological Sciences Lin, Grace Wang, Le Ngoh, Si Te Ji, Lianghui Orbán, Laszlo Yue, Gen Hua |
| author_sort | Lin, Grace |
| collection | NTU |
| description | Tilapia is one of most important foodfish species. The low omega-3 to omega-6 fatty acid ratio in freshwater tilapia meat is disadvantageous for human health. Increasing omega-3 content is an important task in breeding to increase the nutritional value of tilapia. However, conventional breeding to increase omega-3 content is difficult and slow. To accelerate the increase of omega-3 through marker-assisted selection (MAS), we conducted QTL mapping for fatty acid contents and profiles in a F2 family of saline tilapia generated by crossing red tilapia and Mozambique tilapia. The total omega-3 content in F2 hybrid tilapia was 2.5 ± 1.0 mg/g, higher than that (2.00 mg/g) in freshwater tilapia. Genotyping by sequencing (GBS) technology was used to discover and genotype SNP markers, and microsatellites were also genotyped. We constructed a linkage map with 784 markers (151 microsatellites and 633 SNPs). The linkage map was 2076.7 cM long and consisted of 22 linkage groups. Significant and suggestive QTL for total lipid content were mapped on six linkage groups (LG3, -4, -6, -8, -13, and -15) and explained 5.8–8.3% of the phenotypic variance. QTL for omega-3 fatty acids were located on four LGs (LG11, -18, -19, and -20) and explained 5.0 to 7.5% of the phenotypic variance. Our data suggest that the total lipid and omega-3 fatty acid content were determined by multiple genes in tilapia. The markers flanking the QTL for omega-3 fatty acids can be used in MAS to accelerate the genetic improvements of these traits in salt-tolerant tilapia. |
| first_indexed | 2024-10-01T02:37:44Z |
| format | Journal Article |
| id | ntu-10356/137846 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T02:37:44Z |
| publishDate | 2020 |
| record_format | dspace |
| spelling | ntu-10356/1378462020-04-16T03:51:34Z Mapping QTL for omega-3 content in hybrid saline tilapia Lin, Grace Wang, Le Ngoh, Si Te Ji, Lianghui Orbán, Laszlo Yue, Gen Hua School of Biological Sciences Science::Biological sciences Tilapia Omega-3 Tilapia is one of most important foodfish species. The low omega-3 to omega-6 fatty acid ratio in freshwater tilapia meat is disadvantageous for human health. Increasing omega-3 content is an important task in breeding to increase the nutritional value of tilapia. However, conventional breeding to increase omega-3 content is difficult and slow. To accelerate the increase of omega-3 through marker-assisted selection (MAS), we conducted QTL mapping for fatty acid contents and profiles in a F2 family of saline tilapia generated by crossing red tilapia and Mozambique tilapia. The total omega-3 content in F2 hybrid tilapia was 2.5 ± 1.0 mg/g, higher than that (2.00 mg/g) in freshwater tilapia. Genotyping by sequencing (GBS) technology was used to discover and genotype SNP markers, and microsatellites were also genotyped. We constructed a linkage map with 784 markers (151 microsatellites and 633 SNPs). The linkage map was 2076.7 cM long and consisted of 22 linkage groups. Significant and suggestive QTL for total lipid content were mapped on six linkage groups (LG3, -4, -6, -8, -13, and -15) and explained 5.8–8.3% of the phenotypic variance. QTL for omega-3 fatty acids were located on four LGs (LG11, -18, -19, and -20) and explained 5.0 to 7.5% of the phenotypic variance. Our data suggest that the total lipid and omega-3 fatty acid content were determined by multiple genes in tilapia. The markers flanking the QTL for omega-3 fatty acids can be used in MAS to accelerate the genetic improvements of these traits in salt-tolerant tilapia. NRF (Natl Research Foundation, S’pore) 2020-04-16T03:51:34Z 2020-04-16T03:51:34Z 2018 Journal Article Lin, G., Wang, L., Ngoh, S. T., Ji, L., Orbán, L., & Yue, G. H. (2018). Mapping QTL for omega-3 content in hybrid saline tilapia. Marine biotechnology, 20(1), 10-19. doi:10.1007/s10126-017-9783-3 1436-2228 https://hdl.handle.net/10356/137846 10.1007/s10126-017-9783-3 29204906 2-s2.0-85036579209 1 20 10 19 en Marine biotechnology © 2017 Springer Science+Business Media, LLC, part of Springer Nature. All rights reserved. |
| spellingShingle | Science::Biological sciences Tilapia Omega-3 Lin, Grace Wang, Le Ngoh, Si Te Ji, Lianghui Orbán, Laszlo Yue, Gen Hua Mapping QTL for omega-3 content in hybrid saline tilapia |
| title | Mapping QTL for omega-3 content in hybrid saline tilapia |
| title_full | Mapping QTL for omega-3 content in hybrid saline tilapia |
| title_fullStr | Mapping QTL for omega-3 content in hybrid saline tilapia |
| title_full_unstemmed | Mapping QTL for omega-3 content in hybrid saline tilapia |
| title_short | Mapping QTL for omega-3 content in hybrid saline tilapia |
| title_sort | mapping qtl for omega 3 content in hybrid saline tilapia |
| topic | Science::Biological sciences Tilapia Omega-3 |
| url | https://hdl.handle.net/10356/137846 |
| work_keys_str_mv | AT lingrace mappingqtlforomega3contentinhybridsalinetilapia AT wangle mappingqtlforomega3contentinhybridsalinetilapia AT ngohsite mappingqtlforomega3contentinhybridsalinetilapia AT jilianghui mappingqtlforomega3contentinhybridsalinetilapia AT orbanlaszlo mappingqtlforomega3contentinhybridsalinetilapia AT yuegenhua mappingqtlforomega3contentinhybridsalinetilapia |