Estimating heritability for meat composition traits in the golden shell strain of Pacific oyster (Crassostrea gigas)
2020
Wan, Sai | Li, Qi | Yu, Hong | Liu, Shikai | Kong, Lingfeng
The Pacific oyster (Crassostrea gigas) is a widely cultured shellfish species with great economic value; however, estimation of heritabilities for meat composition traits meat composition have not been studied with molecular pedigree. In this study, the heritabilities of six meat composition traits were studied using near-infrared reflectance spectroscopy (NIRS) in the golden shell strain of Pacific oyster. All 30 families used in this study were produced by nested mating. In total, progeny from crosses among 10 sires and 30 dams were communally reared and pedigree was reconstructed with six microsatellite markers. A total of 608 offspring were harvested at 16 months of age and unambiguously assigned to their respective parents. We estimated the heritability at 0.41 ± 0.19 for glycogen content, 0.51 ± 0.09 for total protein content, 0.89 ± 0.18 for total fat content, 0.40 ± 0.11 for zinc content, 0.87 ± 0.06 for selenium content and 0.65 ± 0.13 for ash content. Remarkably, there were moderate negative genetic correlations between protein and both glycogen (−0.65 ± 0.11) and fat content (−0.40 ± 0.09) as well as between shell height and glycogen content (−0.68 ± 0.11). Overall, this study demonstrated that in meat composition traits could be improved through selective breeding under commercial conditions. The correlations among composition traits and growth traits should be taken into consideration.
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