Identification of candidate genomic regions for egg yolk moisture content based on a genome-wide association study.

ABSTRACT:

Background

Eggs represent important sources of protein and are widely loved by consumers. Egg yolk taste is an important index for egg selection, and the moisture content of the egg yolk affects the taste. To understand the molecular mechanism underlying egg yolk moisture content, this study determined the phenotype and heritability of egg yolk water content and conducted a genome-wide association study (GWAS) using a mixed linear model.

Results

We determined the phenotype and heritability of thermogelled egg yolk water content (TWC) and found that the average TWC was 47.73%. Moreover, significant variations occurred (41.06-57.12%), and the heritability was 0.11, which indicates medium-low heritability. Through the GWAS, 48 single nucleotide polymorphisms (SNPs) related to T

SUBMITTER: Zhang R 

PROVIDER: S-EPMC10015838 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature