Abstract: Knowledge of patterns of genetic diversity enhances
the efficiency of germplasm conservation and improvement. In this
study 96 Iranian landraces of Triticum turgidum originating from
different geographical areas of Iran, along with 18 durum cultivars
from ten countries were evaluated for variation in morphological and
high molecular weight glutenin subunit (HMW-GS) composition.
The first two principal components clearly separated the Iranian
landraces from cultivars. Three alleles were present at the Glu-A1
locus and 11 alleles at Glu-B1. In both cultivars and landraces of
durum wheat, the null allele (Glu-A1c) was observed more
frequently than the Glu-A1a and Glu-A1b alleles. Two alleles,
namely Glu-B1a (subunit 7) and Glu-B1e (subunit 20) represented
the more frequent alleles at Glu-B1 locus. The results showed that
the evaluated Iranian landraces formed an interesting source of
favourable glutenin subunits that might be very desirable in breeding
activities for improving pasta-making quality.
Abstract: The paper makes part from a complex research project
on Romanian Grey Steppe, a unique breed in terms of biological and
cultural-historical importance, on the verge of extinction and which
has been included in a preservation programme of genetic resources
from Romania. The study of genetic polymorphism of protean
fractions, especially kappa-casein, and the genotype relations of
these lactoproteins with some quantitative and qualitative features of
milk yield represents a current theme and a novelty for this breed. In
the estimation of the genetic parameters we used R.E.M.L.
(Restricted Maximum Likelihood) method.
The main lactoprotein from milk, kappa - casein (K-cz),
characterized in the specialized literature as a feature having a high
degree of hereditary transmission, behaves as such in the nucleus under
study, a value also confirmed by the heritability coefficient (h2 = 0.57
%). We must mention the medium values for milk and fat quantity
(h2=0.26, 0.29 %) and the fat and protein percentage from milk
having a high hereditary influence h2 = 0.71 - 0.63 %.
Correlations between kappa-casein and the milk quantity are
negative and strong. Between kappa-casein and other qualitative
features of milk (fat content 0.58-0.67 % and protein content 0.77-
0.87%), there are positive and very strong correlations. At the same
time, between kappa-casein and β casein (β-cz), β lactoglobulin (β-
lg) respectively, correlations are positive having high values (0.37 –
0.45 %), indicating the same causes and determining factors for the
two groups of features.