Table 3.

Explained genetic variance estimated by cross-validation of the Glu-1 loci in the basis population 2009–2013, and prediction accuracy for each dough rheological trait in the forward prediction of 2014–2016

Parameter	Explained genetic variance (%)			Model prediction accuracy
	Glu-A1	Glu-B1	Glu-D1	RR-BLUP	W-BLUPa	INDEXb	MW-BLUPc
Water uptake	6.0	0.0	0.0	0.40	0.41	0.43	0.43
Development	12.6	1.4	1.9	0.36	0.36	0.40	0.39
Stability	30.4	4.0	33.9	0.38	0.45	0.41	0.46
Quality number	18.0	1.8	29.5	0.34	0.35	0.43	0.38
Resistance	2.4	0.6	7.3	0.30	0.49	0.31	0.49
Extensibility	1.5	0.0	0.3	0.40	0.40	0.46	0.46
Energy	6.3	0.0	12.7	0.53	0.61	0.56	0.63
Average	6.3	1.3	7.3	0.39	0.44	0.43	0.47

^aGlu1 markers that explained more than 5.00% of the genetic variance were modelled as fixed effects

^bMulti-trait model extending the training population with additional lines phenotyped for protein content

^cMulti-trait W-BLUP model combining both prior prediction model extensions