Is there genetic variation in VicJ, which can be associated with protein content in pea (Pisum sativum L.)?

• Main Author: Andersson, Erika
• Format: Others
• Language: Swedish
• Published: Linköpings universitet, Biologi 2018
• Subjects: genetic variation; Pea; Pisum sativum L.; protein content; VicJ; Natural Sciences; Naturvetenskap
• Online Access: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-148066

Today, the livestock sector accounts for 18 % of greenhouse gas emissions. To prevent negative environmental effects, dietary changes are required. Locally cultivated legumes with high protein content can be used in order to produce plant-based protein, which can replace animal-based protein. In Sweden, pea (Pisum sativum L.) has been cultivated for centuries and been a valuable protein source for both human consumption and animal feed. VicJ, a gene in pea, has previously been associated with variation in protein content. In the present study, a primarily Swedish material of 31 accessions from different improvement stages were analysed for differences in protein content. It was also tested if genetic variation of VicJ was associated with variation in protein content. The result showed no differences in protein content between various improvement stages, which indicated that selection on the trait has not occurred. No genetic variation associated with variation in protein content in VicJ was detected either. However a stop codon in VicJ, known to be associated with reduced protein content was missing in the material, suggesting that the accessions studied may be suitable for breeding to increase protein content in pea.