Department of Animal Biotechnology and Genetics, Bydgoszcz University of Science and Technology, Bydgoszcz 85-084, Poland.
Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Lublin 20-950, Poland.
Poult Sci. 2024 Jul;103(7):103792. doi: 10.1016/j.psj.2024.103792. Epub 2024 Apr 23.
During the storage irreversible changes occur in eggs that result in a deterioration of their quality. The most significant changes affect the albumen. One of the major proteins of albumen present in egg white is lysozyme, which protects the embryo from microorganisms. This enzyme also contributes to the qualitative characteristics of albumen. It is possible that its polymorphism also affects the quality and stability of the obtained raw material that is, table eggs. Therefore, the aim of this study was to assess the potential effect of polymorphism in the lysozyme gene and protein on the quality changes during the storage of eggs derived from 2 genetic strains of Japanese quail belonging to various utility types. Eggs from selected females of laying and meat-type breeds were stored for 14 wk. During this period the egg quality traits were evaluated 10 times. DNA was isolated from each female and all exons of the lysozyme gene had been sequenced. In total, fourteen SNPs' and one 4-bp indel mutation were identified in exons and adjacent intronic sequences, among which SNP1 (1:32140723) resulted in a substitution of lysine with glutamine (Q21K). The results showed that SNP1 (strain S22), as well as the SNP2, SNP5, SNP7, SNP8, SNP10, SNP11, SNP12 and SNP13 were significantly associated with breaking strength during egg storage in both investigated Japanese quail strains. Furthermore, a 3 haplotype blocks containing nine SNPs (2, 5, 6, 7, 8, 10, 11, 12 and 13) were identified. These blocks displayed 8 distinct haplotypes that had significant association with breaking strength at all storage time points where egg quality analyses were performed. The study also revealed significant effects of breed and storage time on the egg quality traits. These results provide new insights into the genetic basis of egg quality during storage and could be incorporated into the breeding programs involving these strains.
在储存过程中,鸡蛋会发生不可逆的变化,导致其质量下降。最显著的变化会影响蛋白。蛋白中存在的一种主要蛋白质是溶菌酶,它可以保护胚胎免受微生物的侵害。这种酶也有助于蛋白的质量特征。它的多态性可能也会影响获得的原材料的质量和稳定性,即食用蛋。因此,本研究的目的是评估溶菌酶基因和蛋白质的多态性对来自属于不同用途类型的 2 个日本鹌鹑遗传品系的鸡蛋在储存过程中质量变化的潜在影响。从选定的产蛋和肉用型母鸡中收集鸡蛋,并将其储存 14 周。在此期间,10 次评估鸡蛋质量特征。从每个母鸡中分离出 DNA,并对溶菌酶基因的所有外显子进行测序。总共在exon 和相邻内含子序列中发现了 14 个 SNP 和一个 4-bp 的插入缺失突变,其中 SNP1(1:32140723)导致赖氨酸被谷氨酰胺取代(Q21K)。结果表明,SNP1(品系 S22)以及 SNP2、SNP5、SNP7、SNP8、SNP10、SNP11、SNP12 和 SNP13 与两个日本鹌鹑品系在储存过程中的蛋壳破裂强度显著相关。此外,还确定了包含 9 个 SNP(2、5、6、7、8、10、11、12 和 13)的 3 个单倍型块。这些块显示了 8 个不同的单倍型,它们与所有储存时间点的蛋壳破裂强度显著相关,在这些时间点进行了鸡蛋质量分析。该研究还揭示了品种和储存时间对鸡蛋质量特征的显著影响。这些结果为储存过程中鸡蛋质量的遗传基础提供了新的见解,并可纳入涉及这些品系的育种计划。