Genetic Analysis of Crosses among Corn Strains Divergently Selected for Percent Oil and Protein¹

Abstract

All possible crosses, excluding reciprocals, among the nine strains [Illinois high oil (IHO), reverse high oil (RHO), switchback high oil (SHO), low oil (ILO), reverse low oil (RLO), high protein (IHP), reverse high protein (RHP), low protein (ILP), and reverse low protein (RLP)] in the Illinois long term selection experiment for percent oil and protein in corn (Zea mays L.) were grown to measure their performance and to study; 1) the effects of oil and protein percentage on grain yield and other agronomic traits, 2) the effects of selection for percent protein on components of percent protein, 3) the relationship of percent oil and protein to calorie production, and 4) the importance of genetic effects for several traits.Results obtained suggest that; 1) grain yield is negatively correlated with percent oil and percent protein, 2) percent protein in the kernel is primarily determined by percent protein in the endosperm, 3) calories per g dry matter are largely determined by percent oil while calories per kernel or ha are largely determined by kernel weight or grain yield, 4) the sum of squares (s.s.) due to heterosis accounted for only 5 and 7%, respectively, of the entry s.s. for percent oil and percent protein but over 50% of the entry s.s. for yield of grain and protein, and 5) evidence was obtained of dominance for both high and low percent oil.

Genotype variation in grain nutrient concentration in tropical maize grown during a rainy and a dry seaon

“…Furthermore, there is a widespread assumption that improvement of GNC leads to decreases in grain yield (Glover and Mertz, 1987). Actually, inverse relationships between GNC and grain yield have sometimes been found (Gupta et al, 1975;Dudley et al, 1977). However, Eberhard (1977) and Kauffmann and Dudley (1979) could not confirm such a negative correlation.…”

QTL verification of grain protein content and its correlation with oil content by using connected RIL populations of high-oil maize

“…Maize grain with increased protein and oil contents has high nutritional value for human food, animal feed, and industrial processing (Han et al, 1987;Lambert, 2001). Since Hopkins (1899) first began to investigate selection of maize grain chemical compositions over 100 years ago, several germplasms have been developed, including Illinois high protein (IHP), Illinois low protein (ILP), Illinois high oil (IHO), and Illinois low oil (ILO) (Dudley et al, 1977;Lambert, 1992, 2004) germplasms. To date, many researchers have demonstrated the genetic mechanisms contributing to grain protein and oil contents by using statistical and molecular models (Miller and Brimhall, 1951;Dudley et al, 1977;Lambert, 1992, 2004;Goldman et al, 1993;Berke and Rocheford, 1995;Song et al, 2004;Wassom et al, 2008;Zhang et al, 2008;Li et al, 2009;Wang et al, 2010).…”

“…Using traditional quantitative genetic and statistical models, Dudley and Lambert (1992) revealed that the grain protein and oil content in maize was controlled by multiple genes with small individual and additive effects (Dudley et al, 1977). Miller and Brimhall (1951) reported that the total grain oil content was not related to the total grain protein content and was instead strongly positively related with grain protein content in the germ.…”

Aspects nutritionnels de l’optimisation d’un système de cultures associant le maïs et l’arachide au Sud-Bénin

“…Dans ce sens, des progrès remarquables ont été réalisés depuis plusieurs décennies dans la création des variétés de maïs contenant plus de 25% de protéines (Mertz et al, 1964;Charreau et Vidal, 1965;Dudley et Lambert, 1969 ;Dudley et al, 1974 ;Dudley et al, 1977). Malgré ce progrès, la teneur en protéines de la plupart des variétés en culture ne dépasse pas 10%.…”

“…A partir de la découverte du gène opaque-2 (Mertz et al, 1964), la teneur en protéines du maïs a pu être portée de 6 à 26,6 % par la sélection génétique (Dudley et Lambert 1969;Dudley et al, 1974 ;Dudley et al, 1977). Diverses méthodes de transformation comme la cuisson alcaline et la fermentation améliorent également la valeur nutritive du grain de maïs (Agbessi dos Santos et Damon, 1987;Sanni et al, 2002 ;Wacher 2003;Sefa-Dedeh et al, 2004 ;Sanya et al, 2007).…”