Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail

Josef Baumgartner, Z. Končeková, J. Benková, D. Peškovičová, J. Simenovová and J. Csuka
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Z. Končeková: Slovak Agricultural Research Centre Nitra, Slovak Republic
J. Benková: Slovak Agricultural Research Centre Nitra, Slovak Republic
D. Peškovičová: Slovak Agricultural Research Centre Nitra, Slovak Republic
J. Simenovová: Department of Food Technology, Mendel University of Agriculture and Forestry Brno, Czech Republic
J. Csuka: Slovak Agricultural Research Centre Nitra, Slovak Republic

Czech Journal of Animal Science, 2008, vol. 53, issue 3, 119-127

Abstract: In the present paper we describe the basic results of long-term selection for low yolk cholesterol content in Japanese quail and its influence on development and relationship with other egg quality traits during nineteen selected generations. The changes in a selected low cholesterol line were compared with changes in an unselected control line to obtain the real selection response to estimated traits. There was a significant decrease in yolk cholesterol content from 1 815 mg/100 g of fresh yolk (P generation) to 1 522 mg/100 g yolk (S19 generation). According to the value of regression coefficient b the decrease per one generation was 15.71 mg/100 g yolk. The decrease in cholesterol of the edible part of egg was also effective and it significantly decreased by 11.29 mg/100 g of the edible part of egg in each generation. There were only insignificant changes in egg weight, but we found a significant increase in yolk weight during selected generations. According to the regression analysis the increase in yolk weight was 0.019 mg/100 g per one generation. There were a positive but insignificant increase also in albumen weight, shell weight and weight of the edible part of egg. We found a small and insignificant decrease in shape index. We determined very high and significant positive correlations between cholesterol content in yolk and cholesterol content in the edible part of egg (0.801+++) and significant negative correlations between yolk cholesterol content and egg weight (-0.515+), yolk weight (-0.468+) and weight of the edible part of egg (-0.475). There were only low, positive and insignificant correlations between yolk cholesterol content and yolk egg proportion and egg shape index.

Keywords: selection; yolk cholesterol; egg quality traits; correlations; Japanese quail (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:53:y:2008:i:3:id:2715-cjas

DOI: 10.17221/2715-CJAS

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