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ARS Home » Southeast Area » Griffin, Georgia » Plant Genetic Resources Conservation Unit » Research » Publications at this Location » Publication #293118
Title: Effect of GxE interaction on oil content and fatty acid composition of cultivated peanuts

Author
item CHEN, CHARLES - University Of Auburn
item Wang, Ming
item Anglin, Noelle
item Tonnis, Brandon

Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 4/13/2013
Publication Date: 7/11/2013
Citation: Chen, C.Y., Wang, M.L., Barkley, N.L., Tonnis, B.D. 2013. Effect of GxE interaction on oil content and fatty acid composition of cultivated peanuts. American Peanut Research and Education Society Abstracts. Paper No. 48.

Interpretive Summary: Peanut oil content and fatty acid composition are important parameters for evaluation of seed quality. Twenty-nine entries of varieties and advanced breeding lines were grown in two locations in three years with three replications to estimate the effects of G x E interaction on oil content and fatty acid composition of cultivated peanuts. Oil content and fatty acid composition were quantified by NMR and GC, respectively. The tested lines were genotyped with functional SNP markers from the FAD2A and FAD2B genes using real-time PCR and classified into four genotypes. Additive Main Effects and Multiplicative Interaction (AMMI) model which combines the conventional analyses of variance for additive main effects with the principal components analysis (PCA) for the non-additive residuals was applied to estimate additive effects from FAD2A and FAD2B genes and G x E interaction. The results indicated significant G x E interactions for oil content and oleic acid. No correlations between oil content and FAD2A and FAD2B genes were found. The FAD2B gene had a larger additive effect than FAD2A gene. The results from this study may be useful not only for peanut breeders, but also for food processors and product consumers to select suitable cultivars.

Technical Abstract: Twenty-nine entries of varieties and advanced breeding lines were grown in two locations in three years with three replications to estimate the effects of G x E interaction on oil content and fatty acid composition of cultivated peanuts. Oil content and fatty acid composition were quantified by NMR and GC, respectively. The tested lines were genotyped with functional SNP markers from the FAD2A and FAD2B genes using real-time PCR and classified into four genotypes. Additive Main Effects and Multiplicative Interaction (AMMI) model which combines the conventional analyses of variance for additive main effects with the principal components analysis (PCA) for the non-additive residuals was applied to estimate additive effects from FAD2A and FAD2B genes and G x E interaction. The results indicated significant G x E interactions for oil content and oleic acid. No correlations between oil content and FAD2A and FAD2B genes were found. The FAD2B gene had a larger additive effect than FAD2A gene. The results from this study may be useful not only for peanut breeders, but also for food processors and product consumers to select suitable cultivars.