Genetic variation and principal component analysis of forage quality traits in Leymus chinensis
In order to identify the correlations among quality traits of Leymus chinensis,the experiment conducted a detection and analysis of 22 quality traits in 42 samples of Leymus chinensis.General descriptive statistics,genetic variation,correlation,and principal component analysis were performed.The results showed that among the quality traits of the tested Leymus chinensis,crude protein,calcium,lignin,and sugar content had relatively large coefficients of variation,which were 13％,25％,27％,and 39％,respectively.Principal component analysis of the 22 quality traits revealed that the cumulative contribution rate of the first three principal components reached 90.196％,representing the forage value,trace elements,and crude protein components of Leymus chinensis,respectively.The study indicates that there is significant room for improvement in traits such as crude protein,calcium,lignin,and sugar content of Leymus chinensis in the process of genetic breeding of varieties.However,traits related to digestibility and energy quality are difficult to improve through genetic means.
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