谷子主要营养品质性状遗传差异与选择研究

为了增强谷子品质育种目标的针对性和提高选育效率，对29个谷子品种的营养品质性状进行差异性、相关性、主成分与通径分析研究。结果表明：营养品质性状在品种间的差异较大变异系数顺序为：粗蛋白>粗纤维>脂肪>水分>总碳水化合物。相关分析结果表明，粗蛋白与总碳水化合物含量间达到极显著负相关（相关系数-0.8224），粗蛋白与脂肪含量间达到显著负相关（相关系数-0.3807），其余各性状间相关性不明显。主成分分析和通径分析表明粗蛋白、脂肪、总碳水化合物和粗纤维4个性状决定了营养品质变异的97.35%，可作为营养品质育种材料的选择依据，决定系数为1.0000。脂肪、总碳水化合物为育种材料的营养品质的典范性状，应在育种低世代进行选择，而高世代应对粗蛋白、粗纤维性状进行选择。

Studies on Genetic Effects and Selection of Important Nutrient Quality Characters in Millet

It is studied on 29 millet varieties about the difference of nutrient quality characters,correlation,the principal component analysis and path analysis to enhance the target of quality breeding and efficiency.The results showed that,the nutrient quality characters were different,and the CV in the following order：crude protein 〉 coarse fiber 〉 fat 〉 moisture 〉 carbohydrate.Correlation analysis showed that,cured protein was highly significant negative with carbohydrate（correlation coefficient was-0.8224）,highly negative with fat（correlation coefficient was-0.3807）,and other nutrient quality characters were not evident.The results of principal component analysis and path analysis showed that,about 97.35% nutrient quality characters were decided by crude protein,fat,carbohydrate and coarse fiber,which could be used as indicator for selecting breeding materials,the determination coefficient was 1.0000.Fat and carbohydrate were typical characters of nutrient quality in breeding material selection,which should be selected in the low generation of breeding,moreover crude protein and coarse fiber should be selected in high generation.