Table 4. Evaluation of amplification and sequencing success rates of COI full and mini-barcoding primer sets among all the tested commercial fish products (n = 44).
| Samples | No | Amplification % |
Sequencing % |
||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| >550 bp | SH-A | SH-B | SH-C | SH-D | SH-E | SH-F | >550 bp | SH-A | SH-B* | SH-C* | SH-D* | SH-E* | SH-F | ||
| Anchovy | 3 | 100 | 100 | 100 | 66.7 | 100 | 100 | 100 | 66.7 | 66.7 | 100 | 66.7 | 100 | 100 | 66.7 |
| Fishballs | 2 | 50 | 100 | 100 | 50 | 100 | 100 | 100 | 0 | 50 | 0 | 50 | 100 | 100 | 0 |
| Herring | 4 | 0 | 0 | 100 | 50 | 100 | 100 | 100 | 0 | 0 | 75 | 50 | 100 | 100 | 25 |
| Mackerel | 3 | 0 | 100 | 100 | 0 | 66.7 | 100 | 66.7 | 0 | 66.7 | 100 | 0 | 33.3 | 100 | 33.3 |
| Salmon | 8 | 37.5 | 62.5 | 50 | 25 | 87.5 | 100 | 75 | 37.5 | 0 | 62.5 | 25 | 87.5 | 100 | 25 |
| Sardines | 8 | 50 | 87.5 | 87.5 | 12.5 | 87.5 | 100 | 87.5 | 50 | 75 | 75 | 12.5 | 87.5 | 100 | 87.5 |
| Sprat | 3 | 0 | 0 | 100 | 66.7 | 100 | 66.7 | 100 | 0 | 0 | 100 | 66.7 | 100 | 66.7 | 100 |
| Tuna | 13 | 23.1 | 7.7 | 7.7 | 61.5 | 46.2 | 69.2 | 76.9 | 0.0 | 7.7 | 7.7 | 61.5 | 7.7 | 69.2 | 0.0 |
| Total | 44 | 31.8 | 47.7 | 61.4 | 40.9 | 77.3 | 88.6 | 84.1 | 20.5 | 27.3 | 54.5 | 40.9 | 63.6 | 88.6 | 36.4 |
*indicates significantly higher proportions of sequencing success compared to the full barcode (Z-test, two-sided, P values all < 0.05).