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

Tatsuhiko Goto; Saki Shimamoto; Masahiro Takaya; Shun Sato; Kanna Takahashi; Kenji Nishimura; Yasuko Morii; Kyoko Kunishige; Akira Ohtsuka; Daichi Ijiri

doi:10.1038/s41598-021-81660-3

Scientific Reports (Jan 2021)

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

Tatsuhiko Goto,
Saki Shimamoto,
Masahiro Takaya,
Shun Sato,
Kanna Takahashi,
Kenji Nishimura,
Yasuko Morii,
Kyoko Kunishige,
Akira Ohtsuka,
Daichi Ijiri

Affiliations

Tatsuhiko Goto: Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
Saki Shimamoto: Department of Biochemical Science and Technology, Kagoshima University
Masahiro Takaya: Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Shun Sato: Agricultural Research Department, Animal Research Center, Hokkaido Research Organization
Kanna Takahashi: Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Kenji Nishimura: Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
Yasuko Morii: Agricultural Research Department, Animal Research Center, Hokkaido Research Organization
Kyoko Kunishige: Agricultural Research Department, Animal Research Center, Hokkaido Research Organization
Akira Ohtsuka: Department of Biochemical Science and Technology, Kagoshima University
Daichi Ijiri: Department of Biochemical Science and Technology, Kagoshima University

DOI: https://doi.org/10.1038/s41598-021-81660-3
Journal volume & issue: Vol. 11, no. 1
pp. 1 – 8

Abstract

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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.

Published in Scientific Reports

ISSN: 2045-2322 (Online)
Publisher: Nature Portfolio
Country of publisher: United Kingdom
LCC subjects: Medicine; Science
Website: https://www.nature.com/srep/

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