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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

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