Oliveira D G, Rocha M M, Damasceno-Silva K J, Sá F V, Lima L R L, Resende M D V
Programa de Pós-Graduação em Genética e Melhoramento, , , Brasil.
Embrapa Meio-Norte, , Brasil
Genet Mol Res. 2017 Aug 17;16(3):gmr-16-03-gmr.16039736. doi: 10.4238/gmr16039736.
The aim of this study was to estimate the genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses and to compare different selection indexes. Eleven cowpea populations were evaluated in a randomized complete block design with four replications. Fourteen traits were evaluated, and the following parameters were estimated: genotypic variation coefficient, genotypic determination coefficient, experimental quality indicator and selection reliability, estimated genotypic values - BLUE, genotypic correlation coefficient among traits, and genotypic gain with simultaneous selection of all traits. The genotypic gain was estimated based on tree selection indexes: classical, multiplicative, and the sum of ranks. The genotypic variation coefficient was higher than the environmental variation coefficient for the number of days to start flowering, plant type, the weight of one hundred grains, grain index, and protein concentration. The majority of the traits presented genotypic determination coefficient from medium to high magnitude. The identification of increases in the production components is associated with decreases in protein concentration, and the increase in precocity leads to decreases in protein concentration and cooking time. The index based on the sum of ranks was the best alternative for simultaneous selection of traits in the cowpea segregating populations resulting from the crosses and backcrosses evaluated, with emphasis on the FBC, FC, and FC populations, which had the highest genotypic gains.
本研究的目的是估计豇豆杂交和回交中同时选择产量、营养和烹饪性状时的基因型增益，并比较不同的选择指数。采用随机完全区组设计对11个豇豆群体进行评估，重复4次。评估了14个性状，并估计了以下参数：基因型变异系数、基因型决定系数、实验质量指标和选择可靠性、估计基因型值-BLUE、性状间的基因型相关系数以及同时选择所有性状时的基因型增益。基于三种选择指数估计基因型增益：经典指数、乘法指数和秩和指数。对于始花天数、植株类型、百粒重、粒指数和蛋白质浓度，基因型变异系数高于环境变异系数。大多数性状的基因型决定系数为中等至高。产量构成因素的增加与蛋白质浓度的降低相关，早熟性的增加导致蛋白质浓度和烹饪时间的降低。基于秩和的指数是评估的杂交和回交产生的豇豆分离群体中同时选择性状的最佳选择，重点是FBC、FC和FC群体，它们具有最高的基因型增益。
