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The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail.

Poultry science - 1 Jul 2024

Knaga S, Kasperek K, Luchowska A, Drabik K, Próchniak T, Zięba G, Batkowska J

Abstract excerpt

During the storage irreversible changes occur in eggs that result in a deterioration of their quality. The most significant changes affect the albumen. One of the major proteins of albumen present in egg white is lysozyme, which protects the embryo from microorganisms. This enzyme also contributes to the qualitative characteristics of albumen. It is possible that its polymorphism also affects the quality and...

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PMID: 38729073
DOI: 10.1016/j.psj.2024.103792
PMCID: PMC11103425

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