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Article

QTL mapping of egg albumen quality in egg layers.

Genetics, selection, evolution : GSE - 16 Aug 2013

Honkatukia Mervi, Tuiskula-Haavisto Maria, Arango Jesus, Tabell Jonna, Schmutz Matthias, Preisinger Rudolf, Vilkki Johanna

Abstract excerpt

BACKGROUND: A fresh, good quality egg has a firm and gelatinous albumen that anchors the yolk and restricts growth of microbiological pathogens. As the egg ages, the gel-like structure collapses, resulting in thin and runny albumen. Occasionally thin albumen is found in a fresh egg, giving the impression of a low quality product. A mapping population consisting of 1599 F2 hens from a cross between White Rock and...

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Source

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Identifiers

PMID: 23953064
DOI: 10.1186/1297-9686-45-31
PMCID: PMC3847062

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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