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

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 determ...

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Detalles Bibliográficos
Autores principales: Zhang, Ruiqi, Yao, Fusheng, Cheng, Xue, Yang, Mengyuan, Ning, Zhonghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10015838/
https://www.ncbi.nlm.nih.gov/pubmed/36918797
http://dx.doi.org/10.1186/s12864-023-09221-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10015838/
https://www.ncbi.nlm.nih.gov/pubmed/36918797
http://dx.doi.org/10.1186/s12864-023-09221-8

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