Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the gene

Honkatukia, Mervi; Reese, Kristina; Preisinger, Rudolf; Tuiskula-Haavisto, Maria; Weigend, Steffen; Roito, Jonna; Mäki‐Tanila, Asko; Vilkki, Johanna

doi:10.1016/j.ygeno.2005.04.005

Cited by 67 publications

(53 citation statements)

References 23 publications

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“…Lipids are not the only substances responsible for fishy flavors; it might also be a non-lipid fraction that, interacting with some lipid compounds, produces fishy flavors. For example, amines can impart a fishy taint (González-Esquerra and Leeson 2001;Honkatukia et al 2005). Also, oxidation products could be responsible in part for fishy odors found in eggs, but the use of stabilized n-3 FA sources in poultry diets could in theory ameliorate this problem (Van Elswyk et al 1995;Cherian et al 1996;Leskanich and Noble 1997).…”

Section: Introductionmentioning

confidence: 99%

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

Carrillo

López

Casas³

et al. 2008

J Appl Phycol

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An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n-3 FA from fish oil. Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet. The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera, Sargassum sinicola and Enteromorpha sp. on the physical quality, lipid composition and consumer acceptability of n-3 FA enriched eggs. One-hundred and forty-four 35-weekold Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2% of sardine oil (SO) and 10% of each marine alga (MA) in laying hens' diets; a control diet (C) was also prepared. The study lasted 8 weeks and egg physical quality, egg lipids and sensory attributes were evaluated. The results showed that incorporation of 10% M. pyrifera in the diets is an effective way of increasing the n-3 FA content, the albumen height and yolk color, but not the egg weight, when these are enriched with n-3 FA from fish oil. The egg flavor was also not affected.

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Section: Introductionmentioning

confidence: 99%

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

Carrillo

López

Casas³

et al. 2008

J Appl Phycol

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“…The first successful application of a definitive SNP gene test for a metabolic disorder in brown layers took place~10 years ago and was published later by Honkatukia et al (2005).…”

Section: Marker-assisted Selectionmentioning

confidence: 99%

Genome-wide selection in poultry

Preisinger¹

2012

Anim. Prod. Sci.

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Abstract. In poultry breeding programs owned by private companies, selection is done within closed populations based on comprehensive phenotypic data recording in both pure and cross line birds under standardised housing conditions. Due to sex-limited data recording, male selection for egg quality and production traits is based mainly on female sibling tests. Early selection of the most promising male within full sib families will improve the rate of genetic progress and can substantially reduce the generation interval. Several past studies, based mainly on microsatellites, have identified quantitative trait loci (QTL) for production and quality traits with only limited use in commercial programs. Genome-wide selection is still in its initial stages in which 10-40-K single nucleotide polymorphism (SNP) chips have been used so far. Due to sequencing of all major pure lines from DNA pools, a customised 600-K SNP chip has been developed for comprehensive genotyping of all commercial lines. Small-scale line-specific SNP chips will be developed afterwards in order to reduce costs for genotyping of male progeny during rearing periods. Only the most promising young males will be transferred to the breeding farm for performance testing and pedigree reproduction. Parental generation will still be genotyped with the comprehensive SNP chip and used for retraining and for imputing. The first results using 30-K SNP chips were obtained from a commercial line used for training, validation and selection, which have shown improved accuracy of prediction at a young age and so resulted in increased genetic gain. Genome-wide marker-assisted selection must prove its advantages over traditional methods including cost benefits.

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“…TMA is a product of some microorganisms of the distal part of the small intestine (including cecums) in chickens [76]. There are chicken genotypes predisposed to fishy smell of eggs due to the high frequency of A-T single-nucleotide polymorphism in exon 7 of FMO3 (flavin-containing monooxygenase 3) gene; interestingly, this recessive mutation is found almost exclusively in brown laying hens [77]. In humans and cattle, this mutation causes trimethylaminuria, i.e.…”

Section: Introductionmentioning

confidence: 99%

FUNCTIONAL EGG PRODUCTION. I. THE ROLE OF ω-3 POLYUNSATURATED FATTY ACIDS (review)

Kavtarashvili¹,

Стефанова²,

Svitkin³

et al. 2017

S-h. biol.

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Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the gene

Cited by 67 publications

References 23 publications

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

Genome-wide selection in poultry

FUNCTIONAL EGG PRODUCTION. I. THE ROLE OF ω-3 POLYUNSATURATED FATTY ACIDS (review)

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