분자육종법과 관행육종법을 활용한 고식미계통 선발효율성 비교분석

Comparison of Marker-assisted Selection and Conventional Breeding Methods for Selection of High Palatability Rice

This paper compares selection efficiency for high palatability breeding lines using marker-assisted selection and conventional selection methods in rice. A total 4 cross combinations of japonica cultivars were selected using marker-assisted selection with a set of 13 DNA markers associated with grain quality and conventional selection methods in F3 and F5 generations assessing palatability using the Toyo taste meter. The multiple regression value with a set of 13 DNA markers was utilized as the marker-assisted selection index. The number of polymorphic markers among 13 DNA markers ranged from 3 to 7 between the parental cultivars. Among these cross combinations, there was no significant difference between marker-assisted selection and conventional selection methods for selection of lines with high palatability. This demonstrates that marker-assisted selection by marker-based regression value might not be a good method for selection to apply the all breeding populations for high palatability line selection. While each method allowed equally effective selection of high palatability lines, the regression analysis using polymorphic markers will need to be re-calculated for each cross combination.