Alfalfa (Medicago sativa L.) has a broad geographic distribution, with some populations adapted to cold climates and others lacking cold tolerance. Although considerable research on winter hardiness in alfalfa has been conducted, much remains unknown about the mechanisms and genetic control of winter survival. We conducted two experiments designed to identify and quantify morphological, physiological, and biochemical traits associated with winter hardiness and to estimate the genetic relationship of these traits with winter hardiness. In Experiment 1, ten alfalfa genotypes were planted in June 2000 and in May 2001 at Ames, IA, and traits were measured in August, November, and the following April in each year. Concentrations of palmitate, palmitoleate, linoleate, linolenate and total fatty acids increased in crowns and roots of all genotypes from August to November and declined by April; similar results were observed for total sugars, crude protein, and amino-N groups. Winter injury showed a negative phenotypic correlation with concentrations of palmitate, linoleate, linolenate, total fatty acids, protein, amino-N groups, and starch in both roots and crowns; no correlation was observed between winter injury and the monosaccharides glucose and fructose or soluble protein. Total and individual fatty acid concentration was not correlated with any morphological trait in autumn. These data suggest an important role of fatty acids in winter hardiness, possibly as a cryoprotective cellular mechanism. In Experiment 2, we established an F1 segregating population of 200 individuals, derived from a cross between the parental genotypes ABI408 and WISFAL-6, in the field in successive years at Ames, IA and measured the traits listed above in August and November. On average across years, the parents were similar except that ABI408 had higher shoot and viii crown biomass and stem number in August and increased concentrations of total nonstructural carbohydrates, sucrose, crude and soluble protein, and amino-N in November. WISFAL-6 had higher concentrations of starch, linoleate, and total fatty acids in November. Although differences among the individuals in the F1 population were present for all traits, and transgressive segregation present for many, the population mean tended to fall intermediate to the two parents. For root and crown mass in November, it was higher than the midparent and for crude and soluble protein in November, it was lower than the midparent. No differences in winter injury were found between the parents or between the parental midpoint and the F1 population mean. Broad sense herilabilities on an entry mean basis were 0.58 for winter injury, 0.60 for plant height in November, and ranged from 0.44 to 0.63 for shoot, crown, and root mass in August and November. Total fatty acid concentration had an H 2 of 0.72 in August and 0.44 in November. Heritabilties of most individual fatty acids, crude and soluble protein, amino-N, glucose, sucrose, total nonstructural carbohydrates, and starch were generally moderate (...
In winter hardy alfalfa cultivars, cold acclimation occurs prior to the onset of freezing temperatures and normally is accompanied with a series of metabolic and morphological adjustments. We are studying the accumulation pattern of metabolites throughout the autumn previous to free zing and relating them to winter survival in an Fl segregating population between the cross of M. sativa subsp. sativa and subsp. falcata. Morphological components and soluble carbohydrates, protein, amino-N groups, and free fatty acids were measured in 2001 and 2002 in the field. Broad sense heritability was intermediate for shoot and root mass and height, and for metabolites, ranged from low (TNC=0.04) to high (starch=0.80). The genetic correlation between winter injury was not significant for most of the metabolites, except for soluble protein and amino-N group concentrations. The presence of allele al of MSAIC B, a cold-related gene, was positively associated with autumn plant height but negatively associated with root mass in the WISFAL-6 parent. Numerous QTL were detected for concentrations of metabolites. Our results suggest that winter injury and autumn biomass are controlled by different loci in this population.
Se evaluó el grado de sustitución de carne bovina por carne equina en distintos puntos de venta de las diferentes Alcaldías de la Ciudad de México, y se identificó las bondades o similitudes con la carne bovina como una fuerte alternativa de nutrientes. Se colectaron 161 muestras de carne de bovino que fueron sometidas a espectroscopia de reflectancia en el infrarrojo cercano (NIR´s – Food Scan) para determinar composición nutricional (contenido de humedad, proteína, grasa y colágeno), color de la carne (Hunter Lab L*, a* y b*) y polimorfismo de secuencias repetidas para caracterizar el origen bovino o equino por reacción en cadena de la polimerasa en geles de agarosa (PCR). Las variables de composición nutricional y color de la carne se analizaron en un diseño completamente al azar. Se encontró que nueve de las muestras dieron positivas para carne de equino y 152 muestras fueron positivas para carne de bovino; resultando que la carne de bovino fue sustituida el 5.59 % por carne equina en los centros de comercialización en la Ciudad de México. Asimismo, el contenido de humedad, proteína, grasa y colágeno fluctuó entre las muestras de 73.1 a 75.1 %, de 22.0 a 23.5 %, de 2.0 a 2.3 %, y de 1.3 a 1.4 mg g-1, respectivamente; observando un ligero incremento (P<0.05) en la concentración de humedad y proteína en la carne de bovino respecto a la carne equina. La L* (luminosidad) de la carne entre las especies animal fue diferente (P<0.05); mientras que en los indicadores del color de la carne a* (de rojo a verde) y b* (de amarillo a azul) fluctuó de 29.80 a 37.50 y 15.00 a 16.20 (P>0.05). Se concluye que el porcentaje de sustitución de la carne de bovino por carne equina (5.59 %) se considera bajo y constituye un fraude al consumidor. Sin embargo, la carne equina tiene un potencial de ser una alternativa viable para el consumo humano, ya que la composición nutricional fue similar a la carne de bovino.
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