Research Journal of Life Science
Vol 7, No 3 (2020)

Cytochrome Oxidase C Subunit I (COI) for Identification and Genetic Variation of Loaches (Nemacheilus fasciatus)

Amalia Ayuk Riyadini (Faculty of Fisheries and Marine Sciences, University of Brawijaya)
Maheno Sri Widodo (Faculty of Fisheries and Marine Sciences, University of Brawijaya)
Mohamad Fadjar (Faculty of Fisheries and Marine Sciences, University of Brawijaya)



Article Info

Publish Date
20 Mar 2020

Abstract

Nemacheilus fasciatus is an Indonesian freshwater fish species that can be found in river waters on Java. This fish has a morphological similarity between species. This study aims to identify species of samples found and know their genetic kinship. This study used the Cytochrome Oxidase subunit I (COI) gene as a molecular marker, and then the results were analyzed using MEGA X software. The genetic structure and phylogeny of N. fasciatus sequences were combined with outgroup species from GenBank and analyzed using Maximum Likehood (ML), Pairwise Genetic Distance and Bootstrapping Phylogeny Model of Kimura 2 Parameters. The results showed that the primary pairs of LCO1490 and HCO2198 used to amplify the sample N. fasciatus with COI as a marker. The nucleotide frequencies of these loaches are A=26.5%, T=23.8%, C=19.9% and G=29.9%. The estimated Transition/Transversion bias (R) is 0.60. The number of haplotype diversity (Hd) was 0.972, and nucleotide (Pi) diversity was 0.05115. The kinship of N. fasciatus compared to the outgroup is closer to N. pallidus than N. chrysolaimos. Research needs to be conducted with a larger sample size for the genetic diversity of N. fasciatus in Indonesia.

Copyrights © 2020






Journal Info

Abbrev

rjls

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology

Description

Research Journal of Life Science (RJLS) is an open access publishes papers three times a year that emphasize the agriculture, fisheries, animal science, medicine, basic science and food technology. All articles are rigorously reviewed by reviewers. Articles should be created in a language that is ...