Economical optimization of bread making quality predictions using correlated traits and molecular markers

Bread-making quality, a trait used in France for registration of new varieties, is expensive to phenotype. Its evaluation requires several kilograms of grain that are only available in late generations of a breeding cycle. Genomic predictions are based on molecular markers and allow to select the best candidates without phenotyping them. Several strategies, including multi-trait genomic prediction models, have been compared in terms of cost and predictive ability in order to predict bread making score. In addition, we tested these models with various numbers of individuals to phenotype and by optimizing the choice of these individuals. In this talk, I will present the results of this study.

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