DNA宏条形码技术在鸟类食性分析中的运用

Application of DNA metabarcoding technology in avian dietary analysis

鸟类在全球广泛分布,不同鸟类物种利用的食物类群存在很大差异,而食性研究是动物营养学和生态学领域的重要研究内容。本文对一些传统鸟类食性鉴别方式及其不足进行回顾,传统鸟类食性鉴别方式包含扎颈法、剖胃法、粪便收集法、相机记录法等。随着测序技术的高速发展,DNA宏条形码技术出现,并广泛应用于动物食性研究。近些年来,该技术也被应用于鸟类食性研究中。本文综述了DNA条形码和DNA宏条形码的操作原理和条件,对鸟类食性研究中的DNA条形码与引物的选择做了详细介绍。对比传统鉴别方法,DNA宏条形码技术降低了物种鉴定难度,减少了人为影响因素,提高了目标样本中物种的鉴定效率,能对粪便、胃容物等混合或不成型样本进行分析。另一方面,在扩增多物种混合的DNA样品中的目标片段时,可能出现偏离,造成结果的不确定性,并且难以根据结果得出较准确各食物组分的比例。未来在使用宏条形码技术对鸟类食性的分析中,可结合其他方法改善对食物的量化以及食物属性的判断。

Birds are widely distributed around the world,and the food used by different bird species vary greatly.Di-etary research is an important research content in the field of animal nutrition and ecology.This paper reviews some tradi-tional avian dietary identification methods and their shortcomings,traditional avian dietary identification methods including neck tying method,gastrotomy method,fecal collection method,camera recording method.With the rapid development of sequencing technology,DNA metabarcoding technology has emerged and is widely used in animal dietary research.In recent years,this technique has also been applied to the study of bird diets.This article reviews the operating principles and conditions of DNA barcoding and DNA metabarcoding and introduces the selection of DNA barcoding and primers in avian diet research in detail.Compared with traditional identification methods,DNA metabarcoding technology reduces the difficulty of species identification,reduces human influencing factors,improves the efficiency of species identification in target samples,and can analyze mixed or unformed samples such as feces and gastric contents.On the other hand,when the target fragment in the DNA sample mixed with the species is amplified,there may be deviations,resulting in un-certainty of the results,and it is difficult to derive a more accurate ratio of each food component based on the results.In the future,in the analysis of bird feeding by metabarcoding technology,other methods can be combined to improve the quantification of food and the judgment of food attributes.