Genetic impact on protein content and hullability of sunflower seeds, and on the quality of sunflower meal

Sunflower seed quality, in particular the characteristics of hullability and protein content, has a significant impact on the protein content of the resulting meal. Seeds dehulled before crushing produce a meal with a protein content of approximately 36%; without dehulling, the protein content is typically in the range of 27–29%. This study seeks to assess the effect of sunflower variety on hullability and protein content. Genetic effects were studied by means of seed samples obtained from a network of variety evaluation trials undertaken across the production area in France for sunflowers. For both characteristics, significant differences between cultivars were observed; as a consequence, the potential protein content of their dehulled meals also ranged widely (34–44%). Genetic selection, which provides substantial improvements in both oil content and fatty acid composition, should therefore be expected to enhance the quality of sunflower meal