The influence of temperature on egg composition in the grey partridgePerdix perdix
| Autor: | Marco Cucco, Valeria Balbo, B. Guasco, Roberta Ottonelli, G. Malacarne |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
food.ingredient biology Ecology Food availability biology.organism_classification Grey partridge Perdix chemistry.chemical_compound food chemistry Yolk embryonic structures Animal Science and Zoology Composition (visual arts) Lysozyme Carotenoid Ecology Evolution Behavior and Systematics |
| Zdroj: | Ethology Ecology & Evolution. 21:63-77 |
| ISSN: | 1828-7131 0394-9370 |
| Popis: | Variations in egg size and composition can have important consequences for the quality of offspring. We investigated the effect of temperature, in the 5 days preceding laying, on yolk, albumen, shell and total egg mass. Moreover, we examined the influence of temperature on three important egg components, i.e. the yolk carotenoids and the albumen lysozyme and avidin. In our experimental condition food was provided ad libitum, hence we were able to remove the possible indirect effects of temperature due to a concomitant effect of temperature on food availability. Temperature on the day immediately before laying (day −1) was positively related to total egg mass and albumen mass, and negatively related to shell mass. Yolk mass was positively related to temperature in the day farthest from laying (day −5). These findings are in line with the predicted timing of the maturation of egg follicle, with yolk deposition preceding albumen and shell formation. Carotenoids and lysozyme concentration did not vary in rela... |
| Databáze: | OpenAIRE |
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