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Multiple origins define the genetic structure of tiger shrimp Penaeus monodon in the colombian Caribbean Sea.

ABSTRACT: The tiger shrimp Penaeus monodon is a native species of the Indo-Pacific Ocean that was introduced to promote its cultivation in several American countries, including Colombia. As a result of inappropriate aquaculture practices, it has established itself in the wild in almost all the Colombian Caribbean Sea. To evaluate the genetic diversity, population structure, and origin of the founder populations, samples from three sites in the Colombian Caribbean were analyzed from 10 microsatellite loci and the mitochondrial DNA Control Region. Genetic diversity similar to native populations was found to be present in three relatively discrete populations and their origin is related to natural populations from Thailand, the Philippines, Taiwan and China. We discuss how oceanographic conditions and culture systems of tiger shrimp facilitated the success of biological invasion processes in marine ecosystems of the Colombian Caribbean.

SUBMITTER: Aguirre-Pabon J

PROVIDER: S-EPMC10373660 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature

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Multiple origins define the genetic structure of tiger shrimp <i>Penaeus monodon</i> in the colombian Caribbean Sea.

Aguirre-Pabón Juan J Chasqui Luis L Muñoz Eider E Narváez-Barandica Juan J

Heliyon 20230707 7

The tiger shrimp <i>Penaeus monodon</i> is a native species of the Indo-Pacific Ocean that was introduced to promote its cultivation in several American countries, including Colombia. As a result of inappropriate aquaculture practices, it has established itself in the wild in almost all the Colombian Caribbean Sea. To evaluate the genetic diversity, population structure, and origin of the founder populations, samples from three sites in the Colombian Caribbean were analyzed from 10 microsatellit ...[more]

PMID: 37519730

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Project 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.

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Dataset Information

Multiple origins define the genetic structure of tiger shrimp Penaeus monodon in the colombian Caribbean Sea.

Publications

Multiple origins define the genetic structure of tiger shrimp <i>Penaeus monodon</i> in the colombian Caribbean Sea.

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