QTL mapping of egg albumen quality in egg layers

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 impre...

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Detalles Bibliográficos
Autores principales: Honkatukia, Mervi, Tuiskula-Haavisto, Maria, Arango, Jesus, Tabell, Jonna, Schmutz, Matthias, Preisinger, Rudolf, Vilkki, Johanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847062/
https://www.ncbi.nlm.nih.gov/pubmed/23953064
http://dx.doi.org/10.1186/1297-9686-45-31

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847062/
https://www.ncbi.nlm.nih.gov/pubmed/23953064
http://dx.doi.org/10.1186/1297-9686-45-31

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