Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.

Chicken eggs play an important role as food resources in the world. Although genetic effects on yolk and albumen contents have been reported, the number of chicken genotypes analyzed so far is still limited. To investigate the effect of genetic background on 10 egg traits, 19 yolk amino acid traits,...

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Autores principales:	Kenji Nishimura, Daichi Ijiri, Saki Shimamoto, Masahiro Takaya, Akira Ohtsuka, Tatsuhiko Goto
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/b53e70df6651467e80992ee2e95422c3
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spelling	oai:doaj.org-article:b53e70df6651467e80992ee2e95422c32021-12-02T20:17:07ZGenetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.1932-620310.1371/journal.pone.0258506https://doaj.org/article/b53e70df6651467e80992ee2e95422c32021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0258506https://doaj.org/toc/1932-6203Chicken eggs play an important role as food resources in the world. Although genetic effects on yolk and albumen contents have been reported, the number of chicken genotypes analyzed so far is still limited. To investigate the effect of genetic background on 10 egg traits, 19 yolk amino acid traits, and 19 albumen amino acid traits, we evaluated a total of 58 eggs from five genotypes: two Japanese indigenous breeds (Ukokkei and Nagoya) and three hybrids (Araucana cross, Kurohisui, and Boris Brown) under a floor rearing system. One-way ANOVA revealed significant effects of genotype on 10 egg traits, 8 yolk amino acids (Asp, Glu, Ser, Gly, Thr, Tyr, Cys, and Leu), and 11 albumen amino acids (Asp, Glu, Asn, Ser, Gln, His, Ala, Tyr, Trp, Phe, and Ile) contents. Moderate to strong positive phenotypic correlations among traits within each trait category (size and weight traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. However, a unique feature was found in the Araucana cross indicating moderate positive correlations of amino acids between yolk and albumen. These results suggest that genetic factors can modify not only the size and weight of the egg and eggshell color but also yolk and albumen free amino acids contents.Kenji NishimuraDaichi IjiriSaki ShimamotoMasahiro TakayaAkira OhtsukaTatsuhiko GotoPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 10, p e0258506 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Kenji Nishimura Daichi Ijiri Saki Shimamoto Masahiro Takaya Akira Ohtsuka Tatsuhiko Goto Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
description	Chicken eggs play an important role as food resources in the world. Although genetic effects on yolk and albumen contents have been reported, the number of chicken genotypes analyzed so far is still limited. To investigate the effect of genetic background on 10 egg traits, 19 yolk amino acid traits, and 19 albumen amino acid traits, we evaluated a total of 58 eggs from five genotypes: two Japanese indigenous breeds (Ukokkei and Nagoya) and three hybrids (Araucana cross, Kurohisui, and Boris Brown) under a floor rearing system. One-way ANOVA revealed significant effects of genotype on 10 egg traits, 8 yolk amino acids (Asp, Glu, Ser, Gly, Thr, Tyr, Cys, and Leu), and 11 albumen amino acids (Asp, Glu, Asn, Ser, Gln, His, Ala, Tyr, Trp, Phe, and Ile) contents. Moderate to strong positive phenotypic correlations among traits within each trait category (size and weight traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. However, a unique feature was found in the Araucana cross indicating moderate positive correlations of amino acids between yolk and albumen. These results suggest that genetic factors can modify not only the size and weight of the egg and eggshell color but also yolk and albumen free amino acids contents.
format	article
author	Kenji Nishimura Daichi Ijiri Saki Shimamoto Masahiro Takaya Akira Ohtsuka Tatsuhiko Goto
author_facet	Kenji Nishimura Daichi Ijiri Saki Shimamoto Masahiro Takaya Akira Ohtsuka Tatsuhiko Goto
author_sort	Kenji Nishimura
title	Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
title_short	Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
title_full	Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
title_fullStr	Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
title_full_unstemmed	Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
title_sort	genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/b53e70df6651467e80992ee2e95422c3
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Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system.

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