花生脂肪及脂肪酸含量的遗传分析

摘要

[目的]探讨花生脂肪及脂肪酸含量的遗传机制。[方法]以包含有215个家系的重组自交系群体（F9）及其亲本郑8903、豫花4号为材料,采用主基因加多基因混合遗传模型,分析了花生脂肪及脂肪酸组分含量的遗传机制。[结果]脂肪的遗传受2对连锁互补的主基因加多基因控制,主基因遗传率为22.88%。油酸、亚油酸和棕榈酸的遗传受两对主基因控制,主基因遗传率分别为75.11%,75.00%和60.95%。硬脂肪、花生酸的遗传受两对主基因加多基因控制,主基因遗传率分别为26.43%和33.17%。油亚比、山嵛酸的遗传受三对%[Objective] The aim was to explore the inheritance of fat and fatty acid compositions in peanut.[Method] Genetic and correlation analyses were performed using a mixed genetic model of major gene plus polygene with 215 F9 RILs and their parents ZHENG 8903 and YUHUA No.4.[Result] The optimal genetic model of the fat content was two linked complementary major gene plus polygene inheritance model.The heritability of major genes was 22.88%.Oleic,linoleic,and palmitic acid content were controlled by two major genes and the heritability was 75.11%,75.00% and 60.95%,respectively.Stearic and arachidic acid content were controlled by two major genes plus polygenes,the heritability of major genes was 26.43% and 33.17%,respectively.O/L ratio and behenic acid content were controlled by three major genes,the heritability was 70.65% and 30.70%,respectively.[Conclusion] The result in this study was that accumulating polygenes should be emphasized in the improvement of fat content,while utilization of major genes is enhanced in improvement of oleic and linoleic acids.