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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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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3847062/ https://ncbi.nlm.nih.gov/pubmed/23953064 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1297-9686-45-31 |
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