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Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail

Author

Listed:
  • J. Baumgartner

    (Slovak Agricultural Research Centre Nitra, Slovak Republic)

  • Z. Končeková

    (Slovak Agricultural Research Centre Nitra, Slovak Republic)

  • J. Benková

    (Slovak Agricultural Research Centre Nitra, Slovak Republic)

  • D. Peškovičová

    (Slovak Agricultural Research Centre Nitra, Slovak Republic)

  • J. Simenovová

    (Department of Food Technology, Mendel University of Agriculture and Forestry Brno, Czech Republic)

  • J. Csuka

    (Slovak Agricultural Research Centre Nitra, Slovak Republic)

Abstract

In the present paper we describe the basic results of long-term selection for low yolk cholesterol content in Japanese quail and its influence on development and relationship with other egg quality traits during nineteen selected generations. The changes in a selected low cholesterol line were compared with changes in an unselected control line to obtain the real selection response to estimated traits. There was a significant decrease in yolk cholesterol content from 1 815 mg/100 g of fresh yolk (P generation) to 1 522 mg/100 g yolk (S19 generation). According to the value of regression coefficient b the decrease per one generation was 15.71 mg/100 g yolk. The decrease in cholesterol of the edible part of egg was also effective and it significantly decreased by 11.29 mg/100 g of the edible part of egg in each generation. There were only insignificant changes in egg weight, but we found a significant increase in yolk weight during selected generations. According to the regression analysis the increase in yolk weight was 0.019 mg/100 g per one generation. There were a positive but insignificant increase also in albumen weight, shell weight and weight of the edible part of egg. We found a small and insignificant decrease in shape index. We determined very high and significant positive correlations between cholesterol content in yolk and cholesterol content in the edible part of egg (0.801+++) and significant negative correlations between yolk cholesterol content and egg weight (-0.515+), yolk weight (-0.468+) and weight of the edible part of egg (-0.475). There were only low, positive and insignificant correlations between yolk cholesterol content and yolk egg proportion and egg shape index.

Suggested Citation

  • J. Baumgartner & Z. Končeková & J. Benková & D. Peškovičová & J. Simenovová & J. Csuka, 2008. "Changes in egg quality traits associated with long-term selection for lower yolk cholesterol content in Japanese quail," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(3), pages 119-127.
    • Handle: RePEc:caa:jnlcjs:v:53:y:2008:i:3:id:2715-cjas
    DOI: 10.17221/2715-CJAS
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    References listed on IDEAS

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    1. A. Wolc & M. Lisowski & T. Szwaczkowski, 2007. "Heritability of egg production in laying hens under cumulative, multitrait and repeated measurement animal models," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(8), pages 254-260.
    2. M. Sezer & S. Tarhan, 2005. "Model parameters of growth curves of three meat-type lines of Japanese quail," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 50(1), pages 22-30.
    3. V. Pištěková & M. Hovorka & V. Večerek & E. Straková & P. Suchý, 2006. "The quality comparison of eggs laid by laying hens kept in battery cages and in a deep litter system," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(7), pages 318-325.
    4. G. Yildiz & P. Sacakli & T. Gungor, 2006. "The effect of dietary Jerusalem artichoke (Helianthus tuberosus L.) on performance, egg quality characteristics and egg cholesterol content in laying hens," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(8), pages 349-354.
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