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Genetic Diversity and Nutritional Quality Comparison in Schizothorax waltoni, Schizothorax o'connori, and Their Different Maternal Natural Hybrids

文献类型： 外文期刊

作者： Xu, Bin 1 ; Peng, Liang 1 ; Zhao, Tianyi 1 ; Zeng, Benhe 2 ; Zhong, Liqiao 1 ; He, Huke 1 ; Yu, Yali 1 ; Wei, Kaijin 1 ; Ma, Baoshan 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, Natl Agr Sci Observing & Expt Stn Chongqing, Wuhan 430223, Peoples R China

2.Tibet Acad Agr & Anim Husb Sci, Inst Fisheries Sci, Lhasa 850032, Peoples R China

关键词： exploitation; genetic relationship; natural hybrid; nutritional quality; schizothoracine fishes

期刊名称：AQUACULTURE RESEARCH （ 影响因子：1.9； 五年影响因子：2.2 ）

ISSN： 1355-557X

年卷期： 2025 年 2025 卷 1 期

页码：

收录情况： SCI

摘要： Natural hybridization plays an important role in species evolution, and its heterosis also provides inspiration for breeding. The present study is to compare the genetic diversity and muscle nutritional quality of Schizothorax waltoni, Schizothorax o'connori, and their natural hybrids that are naturally distributed in the Yarlung Zangbo River. Based on the cluster analysis, the genetic relationship between 13 hybrids (namely S. w. female hybrid) and S. waltoni was found to be closely related, whereas 24 hybrids (namely S. o. female hybrid) were closely related to S. o'connori. The haplotype polymorphisms across the four populations varied between 0.847 and 0.936, while the nucleotide polymorphisms were 0.00305-0.00418. The genetic diversity of the two hybrids was higher than that of S. waltoni and S. o'connori. The crude fat content of the two natural hybrids is significantly higher than that of S. waltoni and S. o'connori. The total amino acid (TAA), essential amino acid (EAA), and delicious amino acid (DAA) contents and the EAA index (EAAI) in the two hybrids were greater than those in S. waltoni and S. o'connori. Compare to S. waltoni (22) and S. o'connori (18), the two natural hybrids (both 24) showed the richer types of fatty acids. The highest contents of polyunsaturated fatty acids (PUFAs), omega-3 PUFAs, and omega-6 PUFAs were observed in S. waltoni, and omega-6 PUFA within the two hybrids possessed intermediate characteristics. In conclusion, the hybrids of S. waltoni and S. o'connori showed advantages of growth rate, genetic diversity, and nutrition quality, therefore appearing to have a potential of breeding for further development and utilization.

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