Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen

Abstract

Eggs play important roles as food resources and nutraceuticals, to alleviate malnutrition and to improve health status in the world. Since free amino acids contribute to the nutritional values and food tastes, we investigated a total of 81 eggs from five chicken breeds, which are Australorp, Nagoya (NGY), Rhode Island Red (RIR), Shamo (SHA), Ukokkei, and two F1 hybrids (NGYxRIR and SHAxRIR) to test impact on genetic differences in 10 egg traits, 20 yolk amino acid traits, and 18 albumen amino acid traits. One-way ANOVA revealed significant breed effects on 10 egg traits, 20 yolk amino acid traits, and 15 albumen amino acid traits. Moreover, a significant heterosis effect on yolk aspartic acid was identified. In addition, positive correlations were found broadly among traits within each trait category (egg traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. These results suggest that almost all traits can be dramatically modified by genetic factor, and there will be partially independent production systems of amino acids into yolk and albumen. Since there will be typical quantitative genetic architecture of egg contents, further genetic analyses will be needed.

Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system

“…Egg traits such as egg weight, eggshell color, yolk size, albumen height [10][11][12][13][14], and ingredients of yolk and albumen [15][16][17] are fairly influenced by genetic factors. Therefore, eggs from several breeds may express a large variation in the appearance of eggs and contents of yolk and albumen caused by differences in genetic background.…”

“…Also, it has been reported that the contents of fatty acids, cholesterol, protein, ash, and mineral in eggs [20][21][22] significantly differed among several breeds and strains. Significant effects of breed differences on free amino acids of yolk and albumen have been reported [17,[23][24][25]. Free amino acids are well known to act on food tastes [26].…”

“…Goto et al [25] reported significant breed and feed effects on amino acids and taste sensor traits of albumen and yolk using Australorp and RIR fed mixed and fermented feeds. Although Goto et al [17] reported genetic impact on free amino acids of yolk and albumen using Australorp (AUS), Nagoya (NGY), RIR, Shamo (SHA), Ukokkei (UKO), and two F 1 hybrids (NGY × RIR and SHA × RIR), the number of breeds analyzed is still limited. Moreover, these studies have been conducted under a cage rearing system.…”

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

“…In these three groups, 1-octen-3-ol, nonanal, hexanal and decanal were the main substances contributing to flavor. It has been reported that 1-octen-3-ol has a mushroom-like odor [25,26]. Nonanal was described to have a fatty aroma [2], and hexanal contributes to the green leafy odor of aquatic products [27].…”

“…Moreover, the content of glutamate, aspartate and alanine in the FBT mode was lower than those of other modes ( Figure 2 ). These amino acids have been reported to contribute to umami taste [ 26 ]. The correlation between the water quality factors and flavor quality (substance for undesirable flavors and amino acids for pleasant taste) substantiated the important roles of nitrate and nitrite in the flavor quality of grass carp.…”