ArticleJournal of the science of food and agriculture2026
Influence of genetic diversity, drought stress and rhizobial symbiosis on the nutritional quality of common vetch (Vicia sativa L.) grain.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundLegumes are the primary source of plant protein in both human and livestock diets and, therefore, play an essential role in nutrition. Common vetch (Vicia sativa L.) is a grain legume widely used in animal feed. Its nutritional properties, particularly its high protein content, make it an adequate component to enrich feedstuffs. Common vetch, like other legumes, is essential in sustainable agriculture systems in mitigating soil degradation and reducing the need for chemical fertilizers, due to its ability to fix atmospheric nitrogen, but it is increasingly being affected by drought - one of the main environmental factors that reduces its production. The genetic diversity among different varieties and environmental conditions may significantly impact the productivity and nutritional composition of legume grains.
resultsIn this study, we explore the effect of intra-species genetic diversity on protein levels, carbohydrates, minerals and the composition of specific nutrients, antioxidants and antinutritional factors. We have also analyzed the impact of drought stress and rhizobial symbiosis on the nutritional quality of vetch grain. Our results indicate that there are specific alterations in the selective enrichment or depletion of certain nutrients and ANFs among the diverse V. sativa accessions that have been analyzed but, interestingly, there are also differences in grain composition under different treatments, such as water deprivation, or in plants that have established rhizobial symbiosis.
conclusionOur findings suggest that the combined effect of genotype and environment, such as drought or symbiosis, plays an important role in the nutritional composition of the grain legume V. sativa. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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