摘要 为提高花生品质性状育种效率,掌握花生脂肪和蛋白质含量的遗传规律非常必要。本研究采用数量性状“主基因+多基因”混合遗传模型方法,以杂交组合“潍花8×12L49”的5个家系世代群体作为材料,对花生脂肪和蛋白质含量进行多世代联合分析。蛋白质性状的遗传模型为MX1-AD-ADI模型(一对加性—显性主基因+加性—显性—上位性多基因),主基因加性效应为d=-0.143,表现为负向加性效应,多基因加性效应值为[d]=-1.2126,多基因显性效应为[h]=0.6563,显性效应大于加性效应,F2和F2:3主基因的遗传率分别为27.0234%和30.2766%;多基因遗传率分别为37.7856%和38.1190%,多基因遗传率比主基因遗传率高。脂肪的遗传模型为PG-AD(加性—显性多基因),多基因加性效应为[d]=1.1248,F2和F2:3多基因的遗传率分别为32.0843%和32.6325%。蛋白质含量和脂肪含量主要受多基因遗传控制,在育种的中晚期世代进行选择,效果较好。 In order to improve the breeding efficiency on peanut quality traits,it is necessary to study the genetic law of peanut fat and protein content.By applying the method of the major gene plus polygene mixed model,5 pedigrees and generations from hybrid combination with Weihua8×12L49 were used as the materials,and the multi-generation joint analysis was carried out for protein content and fat content of peanut.The genetic model of protein content was the MX1-AD-ADI model(a pair of additive-dominant main genes+additive-dominant-epitropic polygenes),and the additive effect of the main gene was the d=-0.143,which was a negative additive effect.In addition,the additive effect value of polygene was the[d]=-1.2126,the dominant effect of polygene was the[h]=0.6563,and the dominant effect was greater than the additive effect.Moreover,the heritabilities of the main genes of F2 and F2:3 pedigrees were 27.0234%and 30.2766%respectively,the polygenic heritability were 37.7856%and 38.1190%respectively,and the polygenic heritability was higher than that of the main gene.The genetic model of fat content was the PG-AD(additive-dominant polygene),and the additive effect of polygene was[d]=1.1248.Meanwhile,the polygene heritabilities of F2 and F2:3 pedigrees were 32.0843%and 32.6325%respectively.In summary,the protein content and fat content are mainly controlled by polygene inheritance and it is better to be selected in the middle and late generations of breeding.
机构地区 吉林农业大学农学院
出处 《花生学报》 北大核心 2021年第1期41-44,49,共5页 Journal of Peanut Science
基金 吉林省科技厅重点科技研发项目(20180201070NY)。
关键词 花生 主基因+多基因 蛋白质含量 脂肪含量 遗传效应 peanut major gene plus polygene protein content fat content genetic effect
