科研之友
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摘要
Gonad is the only edible part of sea urchins. Thus, a number of studies have been focusing on how to improve both quantity and quality of their gonads. However, as far as our knowledge, the genetic basis of gonad flavor remains totally unknown in sea urchins. In the present study, we found that the heritability of gonad sweetness was at a high level of 0.56, clearly indicating that it is, to a large extent, under genetic control. Gonad sweetness was significantly positively correlated with gonad weight (P < 0.05), a* (P < 0.01) and b* (P < 0.01), while significantly negative correlated with L* (P < 0.01), Delta E (1) (P < 0.01) and Delta E (2) (P < 0.01). The present study provides valuable information into the genetic basis of gonad sweetness and evidences that gonad sweetness is potential to be improved in sea urchin genetic breeding programs.
- 出版日期2014-12
- 单位大连海洋大学
