Location: Plant Genetics Research
Title: Redesigning soybean with improved oil and meal traitsAuthor
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KIM, JEONGHWA - University Of Delaware |
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SCABOO, ANDREW - University Of Missouri |
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MARTIN RAINEY, KATY - Purdue University |
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FRITSCHI, FELIX - University Of Missouri |
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Bilyeu, Kristin |
Submitted to: Theoretical and Applied Genetics
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 8/24/2024 Publication Date: 9/10/2024 Citation: Kim, J., Scaboo, A., Martin Rainey, K., Fritschi, F.B., Bilyeu, K.D. 2024. Redesigning soybean with improved oil and meal traits. Theoretical and Applied Genetics. 137. https://doi.org/10.1007/s00122-024-04732-8. DOI: https://doi.org/10.1007/s00122-024-04732-8 Interpretive Summary: Soybean derives its value from the processed components of the grain, vegetable oil and a high protein meal. To improve the overall value of soybean, the oil and meal composition can be enhanced individually, but a value bundle would provide benefits to both the oil and the meal. The objective of this research was to determine if separate oil and meal traits could be combined without interference. New soybean germplasm was created that contrasted the oil and meal traits, and experiments were conducted in eight field environments to produce seed and evaluate the seed composition traits and any potential interference. The results demonstrated that the combined traits did not interfere with each other and could be an avenue to increase value for US soybean. Technical Abstract: Soybean [Glycine max (L.) Merr.] is an important crop worldwide; its overall value comes from seed oil and high protein meal. The development of soybean varieties with allele combinations for improved oil and meal quality is expected to provide a compositional value bundle for soybean. The high oleic and low linolenic acid seed oil trait (HOLL;'>'70% oleic and'<'3% linolenic acid) is targeted to optimize the health and functional properties of soybean oil. For soybean meal, metabolizable energy is improved by altering the carbohydrate profile with increased sucrose and decreased anti-nutritional factors, raffinose family of oligosaccharides (RFOs). Previous research identified four variant alleles of fatty acid desaturase (FAD) genes and two raffinose synthase (RS) genes necessary for the HOLL trait in soybean oil and Low or Ultra-Low (UL) RFO traits in soybean meal, respectively. We employed a molecular marker-assisted breeding approach to combine six alleles conferring the desired soybean oil and meal value traits. Eight environment field trials were conducted with twenty-four soybean lines to evaluate phenotypic interactions among the variant alleles of FAD and RS genes. The results indicated that the four FAD gene alleles conditioned the HOLL fatty acid profile of the seed oil regardless of the allele status of the RS genes. Independent of the allele combination of the FAD genes, soybean with two variant alleles of the RS genes had the desired RFO trait in the seeds. The results confirm the feasibility of soybean variety development with this unique combination of oil and meal traits. |