Heritability of Hull Percentage in Oat
- P. S. Ronald ,
- P. D. Brown,
- G. A. Penner,
- A. Brûlé-Babel and
- S. Kibite
Dep. of Horticulture, Universityo of Saskatchewan 5,1 Campus Drive, Saskatoon, SK, S7N 5A8, Canada Agriculture and Agri-Food Canada, Cereal Research Centre, 195 Dafoe Road, Winnipeg, MB, R3T 2M9, Canada Dep. of Plant Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, T4L lWl, Canada Abstract
Low hull percentage has long been recognized as a valuable measure of grain quality in oat, Avena sativa L.; however, reliable selection for low hull percentage has been impeded by a lack of understanding of its heritability. The objective of this study was to investigate the heritability of hull percentage in three oat crosses, involving the cultivars Cascade, Robert, and AC Marie, which have 30, 25, and 23% hull, respectively. Populations F2-deriveF4 through F7 lines were grow in replicated or unreplicated trials at several locations in western Canada from 1992 to 1995. Heritability estimates were calculated based on hull percentage data determined by mechanically dehulling 2-g kernel mixtures or samples of 50 primary kernels. Primary kernel hull percentage data, collected from replicated trials at multiple locations, were used to evaluate the effect of genotype × location interaction on phenotype. Broad-sense heritability estimates by parent-offspring regression ranged from 0.35 to 0.72 for hull percentage of 2-g kernel mixtures, and 0.80 to 0.90 for hull percentage of 50 primary kernels. An evaluation of variance components showed highly significant genotype and location effects for primary kernel hull percentage. Genotype effects had a greater influence than location on primary kernel hull percentage, whereas the effect of genotype × location interaction was relatively less important. High broad-sense heritability estimates for hull percentage support the use of early generation selection for reduced hull content in oat.
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