Progress in the Selection for Altered Fatty Acid Composition in Soybeans¹

Abstract

Progress in the selection for altered unsaturated fatty acid composition in soybeans [ Glycine max (L.) Merr.] was evaluated. N78‐2245, an experimental line developed through recurrent selection methodology contained 51% oleic acid (18:1), 31.9% linoleic acid (18:2), and 4.2% linolenic acid (18:3). In comparison ‘Dare,’ a representative cultivar, contained 21.4% 18:1, 55.6% 18:2, and 8.9% 18:3. This investigation has demonstrated that both soybean fatty acid composition and glycerolipid fatty acid composition were influenced by genetic manipulation.