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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2023
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| Materias: | |
| 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 |