Breeding studies on red sea bream Pagrus major: mass selection to genome editing

Abstract

Red sea bream Pagrus major is extremely important in the aquaculture of Japan. The breeding of red sea bream, which has a history of more than half a century, can be divided into three main categories. The first is selective breeding. The Aquaculture Research Institute, Kindai University, began breeding fast-growing red sea breams in the early 1960s through mass selection. I summarized the results of the selection and characteristics of the fish in the 1990s. The second is breeding through chromosome manipulation and sex control. Two types of gynogenetic diploids (G2N) were artificially induced. Although growth and survival of G2N were inferior, the growth of heterozygous clones produced by mating G2N was comparable to normal diploids. The sex differentiation process and the induction condition of all-male groups by 17α-methyltestosterone treatment were clarified, and the percentage of females could be increased to more than 85%. The third is breeding through genetic manipulation. We first developed the microinjection method, and succeeded in increasing the percentage of edible ratio by deleting the function of myostatin gene by genome editing. Combining new technologies, such as genome editing, with the existing breeding methods mentioned above would result in faster and more effective breeding.

The future of food science: Embracing genetic modification and biosynthesis in the face of global warming

“…This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. of edible red seabream with increased yield (Kato, 2023), one highgrowth pufferfish ("Japan Embraces CRISPR-Edited Fish," 2022), and one PH1V69 CRISPR-Cas9 waxy corn (Taguchi et al, 2023).…”

“…By the end of October 2023, Japan has taken the lead in approving five foods cultivated using the CRISPR/Cas9 gene technology. These include two types of tomatoes modified by altering a part of the glutamic acid decarboxylase gene to increase GABA content (Waltz, 2021), one type of edible red seabream with increased yield (Kato, 2023), one high‐growth pufferfish (“Japan Embraces CRISPR‐Edited Fish,” 2022), and one PH1V69 CRISPR‐Cas9 waxy corn (Taguchi et al., 2023).…”