AI Article Synopsis
- Most oat grains for human consumption need to go through de-hulling with minimal breakage and waste, making certain traits crucial for milling quality, including uniform grain size and high groat-to-hull ratio.
- This study aimed to identify the genetic components (quantitative trait loci or QTL) that affect these milling quality traits by analyzing a diverse panel of 501 elite and foundational spring oat lines over 13 location years.
- Researchers discovered 57 QTL linked to milling traits, particularly identifying Qkernel.CORE.4D on chromosome 4D as a key influence on mean levels of all traits examined.
Article Abstract
Most oat grains destined for human consumption must possess the ability to pass through an industrial de-hulling process with minimal breakage and waste. Uniform grain size and a high groat to hull ratio are desirable traits related to milling performance. The purpose of this study was to characterize the genetic architecture of traits related to milling quality by identifying quantitative trait loci (QTL) contributing to variation among a diverse collection of elite and foundational spring oat lines important to North American oat breeding programs. A total of 501 lines from the Collaborative Oat Research Enterprise (CORE) panel were evaluated for genome-wide association with 6 key milling traits. Traits were evaluated in 13 location years. Associations for 36,315 markers were evaluated for trait means across and within location years, as well as trait variance across location years, which was used to assess trait stability. Fifty-seven QTL influencing one or more of the milling quality related traits were identified, with fourteen QTL mapped influencing mean and variance across location years. The most prominent QTL was Qkernel.CORE.4D on chromosome 4D at approximately 212 cM, which influenced the mean levels of all traits. QTL were identified that influenced trait variance but not mean, trait mean only and both.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535619 | PMC |
| http://dx.doi.org/10.3390/foods10102479 | DOI Listing |
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