Abstract
The genetic reduction of linolenic acid levels increases the quality and stability of soybean oil. The objective of this study was to determine the inheritance and evaluate the nature and magnitude of gene effects on soybean seed linolenic acid level. Means and variances of F1, F2, and F3 generations were made from the cross between accession BARC-12 (low linolenic acid content) and the commercial Brazilian cultivar CAC-1 (normal linolenic acid content). The results demonstrated that linolenic acid content in soybean is under the genetic control of a small number of genes. The additive model explained the means for the three generations and for the parents. Non-allelic gene interactions had little effect on the determination of genotypic values for the individuals. The generation means and population variation analyses demonstrated that the dominance deviations contribute little to the trait. These results showed that backcross breeding programs can be used to introduce the low linolenic acid content trait into soybean seeds, since it is possible to identify with very high accuracy the desired genotypes in segregating populations.
Highlights
Soybean oil is considered to be of low processing cost
For soybean oil to become more competitive, some nutritional and functional traits must be genetically improved compared to other edible oils (Yadav, 1996)
The functional and nutritional value of vegetable oils can be dictated by their fatty acid composition
Summary
Soybean oil is considered to be of low processing cost. for soybean oil to become more competitive, some nutritional and functional traits must be genetically improved compared to other edible oils (Yadav, 1996). The functional and nutritional value of vegetable oils can be dictated by their fatty acid composition. With three double bonds, is extremely susceptible to oxidation. According to Neff et al (1992), there is a positive correlation (r = 0.81) between the rate of peroxide formation and the number of double bonds present in the fatty acid molecule. There is a negative correlation (r = -0.89) between linolenic acid content and oil flavor (Liu and White, 1992). Hydrogenation of soybean oil has been used to chemically reduce the level of linolenic acid to about 2% in order to increase oil oxidative stability. The chemical process is costly and the selective hydrogenation of linoleic and linolenic acids is not totally under control (Yadav, 1996). The reduction of linolenic acid content via breeding is the most effective
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