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Heat-induced triploids in Brycon amazonicus: a strategic fish species for aquaculture and conservation

Published online by Cambridge University Press:  05 April 2021

Nivaldo Ferreira do Nascimento
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil Universidade de São Paulo, Faculdade de Medicina Veterinária e Ciência Animal, Departamento de Reprodução Animal, Pirassununga, Brazil Universidade Federal Rural de Pernambuco (UFRPE), Unidade Acadêmica de Serra Talhada, Av. Gregório Ferraz Nogueira, s/n, Serra Talhada – PE
Rafaela Manchin Bertolini
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil Universidade Estadual Paulista (UNESP), Departamento de Zoologia, Botucatu, SP, Brazil
Lucia Soares Lopez
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil Universidade Estadual Paulista (UNESP), Departamento de Zoologia, Botucatu, SP, Brazil
Laura Satiko Okada Nakaghi
Affiliation:
Aquaculture Center, São Paulo State University, Via de Acesso Prof. Paulo Donato Castellane s/n, Jaboticabal, SP14884-900, Brazil
Paulo Sérgio Monzani
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil
José Augusto Senhorini
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil Universidade Estadual Paulista (UNESP), Departamento de Zoologia, Botucatu, SP, Brazil
Roberto Castro Vianna
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil China Three Gorges Corporation (CTG), Brazil
George Shigueki Yasui*
Affiliation:
Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil Universidade Estadual Paulista (UNESP), Departamento de Zoologia, Botucatu, SP, Brazil
*
Author for correspondence: George Shigueki Yasui. Laboratory of Fish Biotechnology, National Center for Research and Conservation of Continental Fish, Chico Mendes Institute of Biodiversity Conservation, Rodovia Pref. Euberto Nemésio Pereira de Godoy, Pirassununga, SP13630-970, Brazil. E-mail: yasui@usp.br

Summary

Triploidization plays an important role in aquaculture and surrogate technologies. In this study, we induced triploidy in the matrinxã fish (Brycon amazonicus) using a heat-shock technique. Embryos at 2 min post fertilization (mpf) were heat shocked at 38°C, 40°C, or 42°C for 2 min. Untreated, intact embryos were used as a control. Survival rates during early development were monitored and ploidy status was confirmed using flow cytometry and nuclear diameter analysis of erythrocytes. The hatching rate reduced with heat-shock treatment, and heat-shock treatments at 42°C resulted in no hatching events. Optimal results were obtained at 40°C with 95% of larvae exhibiting triploidy. Therefore, we report that heat-shock treatments of embryos (2 mpf) at 40°C for 2 min is an effective way to induce triploid individuals in B. amazonicus.

Type
Research Article
Copyright
© The Author(s), 2021. Published by Cambridge University Press

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