Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail
| Autor: | J. Baumgartner, Z. Končeková, J. Benková, D. Peškovičová, J. Simenovová, J. Csuka |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Czech Journal of Animal Science, Vol 53, Iss 3, Pp 119-127 (2008) |
| Druh dokumentu: | article |
| ISSN: | 1212-1819 1805-9309 |
| DOI: | 10.17221/2715-CJAS |
| Popis: | In the present paper we describe the basic results of long-term selection for low yolk cholesterol content in Japanese quail and its influence on development and relationship with other egg quality traits during nineteen selected generations. The changes in a selected low cholesterol line were compared with changes in an unselected control line to obtain the real selection response to estimated traits. There was a significant decrease in yolk cholesterol content from 1 815 mg/100 g of fresh yolk (P generation) to 1 522 mg/100 g yolk (S19 generation). According to the value of regression coefficient b the decrease per one generation was 15.71 mg/100 g yolk. The decrease in cholesterol of the edible part of egg was also effective and it significantly decreased by 11.29 mg/100 g of the edible part of egg in each generation. There were only insignificant changes in egg weight, but we found a significant increase in yolk weight during selected generations. According to the regression analysis the increase in yolk weight was 0.019 mg/100 g per one generation. There were a positive but insignificant increase also in albumen weight, shell weight and weight of the edible part of egg. We found a small and insignificant decrease in shape index. We determined very high and significant positive correlations between cholesterol content in yolk and cholesterol content in the edible part of egg (0.801+++) and significant negative correlations between yolk cholesterol content and egg weight (-0.515+), yolk weight (-0.468+) and weight of the edible part of egg (-0.475). There were only low, positive and insignificant correlations between yolk cholesterol content and yolk egg proportion and egg shape index. |
| Databáze: | Directory of Open Access Journals |
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