Research Note: Comparison of the texture, structure, and composition of eggs from local Chinese chickens and a highly selected line of egg-type chickens and analysis of the effects of lipids on texture

Zhang, Ruiqi; Deng, Jianwen; Li, Xingze; Shang, Wenxi; Ning, Zhonghua

doi:10.1016/j.psj.2022.101934

Cited by 5 publications

(8 citation statements)

References 10 publications

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“…The texture of TEY was measured using a texture analyzer. The TPA results included HAR, SPR, COH, GUM, CHE, and RES; these results have been previously reported ( Zhang et al, 2022 ). Because SPR heritability was 0, no GWAS was performed for SPR.…”

Section: Resultssupporting

confidence: 66%

“…The texture of TEY from the animals has been reported previously ( Zhang et al, 2022 ). The texture of TEY is evaluated mainly based on 6 indicators, namely HAR, SPR, COH, GUM, CHE, and RES; all 6 indicators exhibit a continuous normal distribution.…”

Section: Resultsmentioning

confidence: 65%

“…The texture of TEY is a key factor influencing consumer acceptance and preference for egg yolks. Although numerous studies have been conducted on the textural properties of TEY ( Sun et al, 2021 ; Zhang et al, 2022 ), the genetic factors underlying the textures remain unclear. Previous research has reported that TEY texture is associated with the lipids and proteins contained in the egg yolk.…”

Section: Discussionmentioning

confidence: 99%

“…Gel formation improves the texture of the yolk, and the egg yolk components could influence the texture. For example, protein content influences the texture of the thermogelled egg yolks ( TEY ) ( Debusca et al, 2013 ), and previous studies have reported that increased lipid content in egg yolks reduces the cohesiveness of TEY and improves egg yolk texture ( Zhang et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

Zhang¹,

Li²,

Ma³

et al. 2023

Poultry Science

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Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 65%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

Zhang¹,

Li²,

Ma³

et al. 2023

Poultry Science

Self Cite

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“…Therefore, the positive correlation between egg yolk moisture and egg yolk cohesiveness was not due to water content. Additionally, the size of surface pores of boiled egg yolk particles images viewed under scanning electron microscopy were large, due to increased cohesiveness, as a result of water evaporation during heating [ 43 ]. These changes can also be explained by variations in protein structure: alterations in the secondary structure of proteins exposed the hydrophobic bonds, and as such, led to formation of loose structures, which increased the water holding capacity [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

Gao

Obianwuna

Zhang

et al. 2022

Foods

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The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.

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Identification of candidate genomic regions for egg yolk moisture content based on a genome-wide association study

et al. 2023

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Background Eggs represent important sources of protein and are widely loved by consumers. Egg yolk taste is an important index for egg selection, and the moisture content of the egg yolk affects the taste. To understand the molecular mechanism underlying egg yolk moisture content, this study determined the phenotype and heritability of egg yolk water content and conducted a genome-wide association study (GWAS) using a mixed linear model. Results We determined the phenotype and heritability of thermogelled egg yolk water content (TWC) and found that the average TWC was 47.73%. Moreover, significant variations occurred (41.06–57.12%), and the heritability was 0.11, which indicates medium-low heritability. Through the GWAS, 48 single nucleotide polymorphisms (SNPs) related to TWC (20 significantly, 28 suggestively) were obtained, and they were mainly located on chromosomes 10 and 13. We identified 36 candidate genes based on gene function and found that they were mainly involved in regulating fat, protein, and water content and embryonic development. FGF9, PIAS1, FEM1B, NOX5, GLCE, VDAC1, IGFBP7, and THOC5 were involved in lipid formation and regulation; AP3S2, GNPDA1, HSPA4, AP1B1, CABP7, EEF1D, SYTL3, PPP2CA, SKP1, and UBE2B were involved in protein folding and hydrolysis; and CSF2, SOWAHA, GDF9, FSTL4, RAPGEF6, PAQR5, and ZMAT5 were related to embryonic development and egg production. Moreover, MICU2, ITGA11, WDR76, BLM, ANPEP, TECRL, EWSR1, and P4HA2 were related to yolk quality, while ITGA11, WDR76, BLM, and ANPEP were potentially significantly involved in egg yolk water content and thus deserve further attention and research. In addition, this study identified a 19.31–19.92 Mb genome region on GGA10, and a linkage disequilibrium analysis identified strong correlations within this region. Thus, GGA10 may represent a candidate region for TWC traits. Conclusion The molecular genetic mechanism involved in TWC was revealed through heritability measurements and GWAS, which identified a series of SNPs, candidate genes, and candidate regions related to TWC. These results provide insights on the molecular mechanism of egg yolk moisture content and may aid in the development of new egg traits.

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Research Note: Comparison of the texture, structure, and composition of eggs from local Chinese chickens and a highly selected line of egg-type chickens and analysis of the effects of lipids on texture

Cited by 5 publications

References 10 publications

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

Identification of candidate genomic regions for thermogelled egg yolk traits based on a genome-wide association study

A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

Identification of candidate genomic regions for egg yolk moisture content based on a genome-wide association study

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