Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen

Abstract Eggs play important roles as food resources and nutraceuticals, to alleviate malnutrition and to improve health status in the world. Since free amino acids contribute to the nutritional values and food tastes, we investigated a total of 81 eggs from five chicken breeds, which are Australorp...

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Autores principales:	Tatsuhiko Goto, Saki Shimamoto, Masahiro Takaya, Shun Sato, Kanna Takahashi, Kenji Nishimura, Yasuko Morii, Kyoko Kunishige, Akira Ohtsuka, Daichi Ijiri
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/9e5e18ae5b65499982bc0affcc1d5780
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spelling	oai:doaj.org-article:9e5e18ae5b65499982bc0affcc1d57802021-12-02T14:16:17ZImpact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen10.1038/s41598-021-81660-32045-2322https://doaj.org/article/9e5e18ae5b65499982bc0affcc1d57802021-01-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-81660-3https://doaj.org/toc/2045-2322Abstract Eggs play important roles as food resources and nutraceuticals, to alleviate malnutrition and to improve health status in the world. Since free amino acids contribute to the nutritional values and food tastes, we investigated a total of 81 eggs from five chicken breeds, which are Australorp, Nagoya (NGY), Rhode Island Red (RIR), Shamo (SHA), Ukokkei, and two F1 hybrids (NGYxRIR and SHAxRIR) to test impact on genetic differences in 10 egg traits, 20 yolk amino acid traits, and 18 albumen amino acid traits. One-way ANOVA revealed significant breed effects on 10 egg traits, 20 yolk amino acid traits, and 15 albumen amino acid traits. Moreover, a significant heterosis effect on yolk aspartic acid was identified. In addition, positive correlations were found broadly among traits within each trait category (egg traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. These results suggest that almost all traits can be dramatically modified by genetic factor, and there will be partially independent production systems of amino acids into yolk and albumen. Since there will be typical quantitative genetic architecture of egg contents, further genetic analyses will be needed.Tatsuhiko GotoSaki ShimamotoMasahiro TakayaShun SatoKanna TakahashiKenji NishimuraYasuko MoriiKyoko KunishigeAkira OhtsukaDaichi IjiriNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Tatsuhiko Goto Saki Shimamoto Masahiro Takaya Shun Sato Kanna Takahashi Kenji Nishimura Yasuko Morii Kyoko Kunishige Akira Ohtsuka Daichi Ijiri Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
description	Abstract Eggs play important roles as food resources and nutraceuticals, to alleviate malnutrition and to improve health status in the world. Since free amino acids contribute to the nutritional values and food tastes, we investigated a total of 81 eggs from five chicken breeds, which are Australorp, Nagoya (NGY), Rhode Island Red (RIR), Shamo (SHA), Ukokkei, and two F1 hybrids (NGYxRIR and SHAxRIR) to test impact on genetic differences in 10 egg traits, 20 yolk amino acid traits, and 18 albumen amino acid traits. One-way ANOVA revealed significant breed effects on 10 egg traits, 20 yolk amino acid traits, and 15 albumen amino acid traits. Moreover, a significant heterosis effect on yolk aspartic acid was identified. In addition, positive correlations were found broadly among traits within each trait category (egg traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. These results suggest that almost all traits can be dramatically modified by genetic factor, and there will be partially independent production systems of amino acids into yolk and albumen. Since there will be typical quantitative genetic architecture of egg contents, further genetic analyses will be needed.
format	article
author	Tatsuhiko Goto Saki Shimamoto Masahiro Takaya Shun Sato Kanna Takahashi Kenji Nishimura Yasuko Morii Kyoko Kunishige Akira Ohtsuka Daichi Ijiri
author_facet	Tatsuhiko Goto Saki Shimamoto Masahiro Takaya Shun Sato Kanna Takahashi Kenji Nishimura Yasuko Morii Kyoko Kunishige Akira Ohtsuka Daichi Ijiri
author_sort	Tatsuhiko Goto
title	Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
title_short	Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
title_full	Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
title_fullStr	Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
title_full_unstemmed	Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
title_sort	impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/9e5e18ae5b65499982bc0affcc1d5780
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Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen

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