The genetics of koi fish
The genetics of koi fish
The genetics of koi fish
The commitment of numerous generations of Japanese koi farmers has provided us the modern koi, with its more than 100 types and their distinctive color and pattern variations, some more desired than others.
The intrinsic qualities of koi, as loved by keepers, breeders and enthusiasts, are governed by a intricate set of genetic and ecological elements. The genetic (inherited) composition of a fish is known as the genotype. The physical qualities observe are collectively called the phenotype.
Until lately, the knowledge of koi genetics was restricted and mainly unavailable to koi farmers. In the pioneering years of koi breeding, farmers needed to depend on tradition and instinct to produce and repair their lineages. Chance also played its role.
Modern day koi breeders have broad access to scientific research. The study of genetics in general requires the study of visible characteristics in offspring. Applying conventional techniques, it typically takes 20 generations of devoted, well-planned, selective breeding to be able to establish qualities of preferred character in koi. Results have to be painstakingly recorded and that, unfortunately, is a tradition followed by very few, if any, conventional koi farmers.
Research of koi genetics have been slow, because koi take around two to three years to reach maturity. Carp can mature in a much shorter time, but koi breeders have got inadvertently slowed the rate at which fish achieve maturity even further by breeding for improved body confirmation in order to produce large, show-winning fish. They would never use a female developing gonad at the age of one year.
Recently, advancements in analytical techniques for genome investigation have speeded up genetic research. These techniques were applied specifically to scientific studies done in 2001 into the genetic variability of the koi stock of Niigata's Yamakoshi region, where a relatively high mortality rate at the larval period had been observed. Koi were obtained from all the significant breeders in the region and examined. The study found that not only was there a low genetic variability inside the Niigata population, but the genetic distance between Kohaku, Sanke and Showa was small, suggesting that these favored kinds originated from a small founding population.
In time, this could threaten the status of the Niigata koi stocks, because inbreeding results in the loss of heterozygosity (diversity in the genes). Given that Niigata in the source of parent fish for really serious koi producers all over the world, it's important that the gene pool continues to be strong.
Koi breeders often try to manipulate the genotype (the inheritable, genetic characteristics of an organism) in an effort to breed high quality koi according to their own values and sense of appreciation. This could mean selectively breeding for superior development and body conformation, or enhanced skin, color and pattern characteristics. They may even try to control eco variables, such as pond water temperature, as far as possible so that you can provide perfect fish for the market.
Koi keepers, on the other hand, may try to improve the phenotype (physical characteristics) by masterminding magnificent pond conditions and introducing calculated feeding regimes that include color enhancers. One should keep in mind, however, that is not possible to improve the qualities of a koi that has weak genetic material to begin with. By contrast, it is easy, simply through bad koi keeping, to destroy a fish which has very good genetic potential.
Amongst recent trends genetic manipulation has been in order to produce new kinds, for example green" and purple" koi. Green" koi, or Midorigoi, were first bred in the 60s as a subvariety of Kawarimono and efforts are still in progress to produce a green variety that breeds constantly true as, on most occasions, the green has a tendency to blacken with age.
In a similar vein, the search for a purple-colored koi, that has been happening for over 25 years, has seen breeder Yoshu Hirado, of Chiba Prefecture, produce Shiryu (purple-colored) and Shiryu-shigure (brown marking on a purple ground) from cross-breedings of Doitsu, Ogon and Showa.
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