Phenotypic correlations between egg quality traits, albumen pH and ovalbumin levels in four varieties of Japanese quail (Coturnix coturnix japonica)

Abstract

This study aimed to reveal phenotypic correlations of some internal and external egg quality traits between egg white (albumen) pH and ovalbumin levels in four different varieties of Japanese quail. A total of 480 eggs were used belong to gray, white, golden and black plumage color Japanese quail obtained from a commercial quail breeding company. Each group consisted of 120 eggs collected from the birds which were same age. After determined the external traits, all eggs were broken, albumen and yolk separated and internal traits were examined. Albumen pH was measured after the separation process. SDS-PAGE was applied for determining the ovalbumin level. A positive correlation was observed between egg weight and albumen (0.838) and yolk weight (0.599). There was a negative correlation determined between egg weight and albumen pH (-0.431). The percentage of yolk and albumen pH had a moderately significant positive correlation (0.350). We observed significant correlation between yolk color and albumen pH as well as between genotype of birds (P<0.01). The ovalbumin level high positively correlated with only the birds' genotype (0.814). Black plumage color (67.69%) had the highest ovalbumin level amongst golden (64.76%), white (49.28%) and gray (46.84%) plumage colors, respectively. The novel data is presented in this study about ovalbumin level comparing in four varieties of Japanese quail. The ovalbumin level is not affected by any quality features except for the genotype. The studies need to be conducted under different storage conditions for revealing more accurate phenotypic correlations between egg quality traits and albumen pH.

The effects of dietary calcium tetraborate on the ovalbumin levels and some egg quality traits in laying quails exposed to cadmium

“…Thereafter, the dye was removed with the distaining solution (a mixture of pure methanol, glacial acetic acid, distilled H2O). Relative densitometric (RD, %) values of bands were analyzed by ImageJ (NIH image) software after grayscale calibration [9].…”

“…The bakery and wine industry is the most utilizing sector of ovalbumin due to its foaming property. Ovalbumin level determines the foaming capacity of albumen, therefore this property placed significantly in the food sector [9]. In this study, we hypothesized that dietary CaB4O7 may be potentially protective in ameliorating Cd-induced toxicity.…”

The Effect of Boric Acid Supplementation at Different Dose into Quail Diets on the Serum Albumin Levels

“…The bovine serum albumin was used as a control and to normalize the bands. SDS-PAGE analysis was performed according to Baykalir and Aslan (2020). Electrophoresis was carried out at a constant voltage of 135 V (Bio-Rad, Mini Protean Tetra, USA).…”

“…Moreover, there is limited data on which dose is adequate for boron supplementation to animal diets. Quails are reared for meat and egg production and have an important place in the economy of the rural country because of they are fast-growing birds (maturity at 4-5 weeks) with requiring small space, having a short incubation period and generation interval (Baykalir and Aslan, 2020). However, the effect of boric acid as an additive is not fully known in point of livestock (Hakan et al, 2012).…”

Analysis of quality and prediction of external and internal egg traits in Mexican native turkey hens

“…The external quality focuses on the weight, size, shape and cleanliness of the egg, as well as the texture of the shell, while the internal quality refers to traits related to the yolk and albumen of the egg (Fajemilehin, 2008). Various authors suggest evaluating the relationships between some external and internal traits for a better understanding of the egg quality parameters (Khurshid et al, 2003;Abanikannda and Leigh, 2007;Alkan et al, 2015;Baykalir and Aslan, 2020). For example, the traits of weight, length and width of the egg, shape index and shell weight are highly correlated, and in turn, can be used as predictors of internal egg traits such as the weight of yolk and albumen, to facilitate their evaluation without the need to break the egg (Fajemilehin, 2008;Çiftsüren and Akkol, 2018).…”