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Article

Identification of candidate genomic regions for egg yolk moisture content based on a genome-wide association study.

BMC genomics - 14 Mar 2023

Zhang Ruiqi, Yao Fusheng, Cheng Xue, Yang Mengyuan, Ning Zhonghua

Abstract excerpt

BACKGROUND: Eggs represent important sources of protein and are widely loved by consumers. Egg yolk taste is an important index for egg selection, and the moisture content of the egg yolk affects the taste. To understand the molecular mechanism underlying egg yolk moisture content, this study determined the phenotype and heritability of egg yolk water content and conducted a genome-wide association study (GWAS)...

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Chickens
Egg Yolk
Genome-Wide Association Study
Genomics
Phenotype

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Polymorphism, Single Nucleotide

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PMID: 36918797
DOI: 10.1186/s12864-023-09221-8
PMCID: PMC10015838

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