An Observed Blood Spot Formation

Shirley, H. V.

doi:10.3382/ps.0441139

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…Blood spots are droplets of blood found usually on the surface of the yolk [ 4 , 5 ]. Meat spots appear as red, brown or white spots in the albumen.…”

Section: Introductionmentioning

confidence: 99%

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Mapping of QTL affecting incidence of blood and meat inclusions in egg layers

et al. 2011

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BackgroundOccurrence of blood and meat inclusions is an internal egg quality defect. Mass candling reveals most of the spots, but because brown eggshell hampers selection in brown chicken lines it has not been possible to eliminate the defect by selection. Estimated frequency of blood and meat inclusions in brown layers is about 18% whereas it is 0.5% in white egg layers. Several factors are known to increase the incidence of this fault: genetic background, low level of vitamin A and/or D, stress or infections, for instance. To study the genetic background of the defect, a mapping population of 1599 F2 hens from a cross of White Rock and Rhode Island Red lines was set up.ResultsOur histopathological analyses show that blood spots consist of mainly erythrocytes and that meat spots are accumulations of necrotic material. Linkage analysis of 27 chromosomes with 162 microsatellite markers revealed one significant quantitative trait locus (QTL) affecting blood spot and meat spot frequency. We sequenced a fragment of a candidate gene within the region, ZO-2, coding for a tight junction protein. Nine polymorphisms were detected and two of them were included in fine-mapping and association analysis. Fine-mapping defined the QTL result. To further verify the QTL, association analyses were carried out in two independent commercial breeding lines with the marker MCW241 and surrounding SNPs. Association was found mainly in a 0.8 Mb-wide chromosomal area on GGAZ.ConclusionsThere was good agreement between the location of the QTL region on chromosome Z and the association results in the commercial breeds analyzed. Variations found in tight junction protein ZO-2 and microRNA gga-mir-1556 may predispose egg layers to blood and meat spot defects. This paper describes the first results of detailed QTL analyses of the blood and meat spots trait(s) in chickens.

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“…Blood spots are droplets of blood found usually on the surface of the yolk [ 4 , 5 ]. Meat spots appear as red, brown or white spots in the albumen.…”

Section: Introductionmentioning

confidence: 99%

“…They emerge during the ovulation process in the ovary or later in the oviduct. Blood on the yolk originates from bleeding of the small vessels in the ovary or in the oviduct [ 5 ]. When blood is found adhering to the yolk, bleeding has occurred in the ovary at the time when the yolk was released from the follicle.…”

Section: Introductionmentioning

confidence: 99%

Mapping of QTL affecting incidence of blood and meat inclusions in egg layers

et al. 2011

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Characterization of Follicles from Hens of a Normal and a Blood-Spot Strain

Merkley¹,

Fry²,

Harms³

et al. 1973

Poultry Science

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Effect of Blood Spots in Table Egg Albumen on Salmonella Growth

Smith

Musgrove

2008

Poultry Science

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Presence of blood spots in eggs has been correlated with a greater rate of Salmonella Enteritidis contamination. Therefore, this study was conducted to determine whether Salmonella inoculated into egg albumen with naturally occurring blood spots would survive or grow. In each of 3 trials, white shell table eggs with blood spots were collected from a commercial egg-processing plant after candling. In each trial, eggs were broken out, and approximately 4 mL of clear albumen (CLEAR) and 4 mL of bloody albumen (BLOOD) from each of 10 eggs were placed in sterile test tubes and inoculated with a nalidixic acid-resistant Salmonella Typhimurium. For inoculation, 0.1 mL of the Salmonella Typhimurium suspension (containing 7.1, 7.7, or 7.0 log cfu/mL in trials 1 to 3, respectively) was added to each tube. Tube contents were mixed and incubated at 25 degrees C for 24 h. Immediately after inoculation (0 h) and again after 24 h, 0.1 mL from each tube was plated onto Brilliant Green-Sulfa agar with 200 ppm nalidixic acid and incubated at 37 degrees C for 24 h. Results are reported as log colony-forming units per milliliter of albumen. No significant differences (P < 0.05) in mean Salmonella Typhimurium counts were found between CLEAR or BLOOD samples at 0 h (5.6 vs. 5.8, respectively), indicating that initial inoculation levels were consistent between treatments. After 24 h, CLEAR samples were slightly but significantly lower than BLOOD samples for Salmonella Typhimurium (6.5 vs. 6.8, respectively). Salmonella Typhimurium numbers increase somewhat in albumen with or without blood, but slightly greater numbers are produced in albumen with blood spots. In this experiment, blood in the albumen of table eggs contributed to the survival and growth of Salmonella Typhimurium inoculated into egg albumen.

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An Observed Blood Spot Formation

Cited by 3 publications

References 2 publications

Mapping of QTL affecting incidence of blood and meat inclusions in egg layers

Mapping of QTL affecting incidence of blood and meat inclusions in egg layers

Characterization of Follicles from Hens of a Normal and a Blood-Spot Strain

Effect of Blood Spots in Table Egg Albumen on Salmonella Growth

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