Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail
2008
Baumgartner, J.,Slovak Agricultural Research Centre, Nitra (Slovak Republic) | Koncekova, Z.,Slovak Agricultural Research Centre, Nitra (Slovak Republic) | Benkova, J.,Slovak Agricultural Research Centre, Nitra (Slovak Republic) | Peskovicova, D.,Slovak Agricultural Research Centre, Nitra (Slovak Republic) | Simenovova, J.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Technologie Potravin | Csuka, J.,Slovak Agricultural Research Centre, Nitra (Slovak Republic)
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 the regression coefficient b the decrease per one generation was 15.71 mg/100 g yolk. Cholesterol concentration decreased significantly by 11.29 mg/100 g in each generation. There was a significant increase in yolk weight (0.019 mg/100 g per one generation). We determined very high and significant positive correlations between cholesterol concentration in yolk and cholesterol concentration in the edible part of egg (0.801+++) and significant negative correlations between yolk cholesterol concentration and egg weight (-0.515+), yolk weight (-0.468+) and weight of the edible part of egg (-0.475).
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