Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen

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Abstract

Eggs play important roles as food resources and nutraceuticals, to alleviate malnutrition and to improve health status in the world. Since free amino acids contribute to the nutritional values and food tastes, we investigated a total of 81 eggs from five chicken breeds, which are Australorp, Nagoya (NGY), Rhode Island Red (RIR), Shamo (SHA), Ukokkei, and two F ₁ hybrids (NGYxRIR and SHAxRIR) to test impact on genetic differences in 10 egg traits, 20 yolk amino acid traits, and 18 albumen amino acid traits. One-way ANOVA revealed significant breed effects on 10 egg traits, 20 yolk amino acid traits, and 15 albumen amino acid traits. Moreover, a significant heterosis effect on yolk aspartic acid was identified. In addition, positive correlations were found broadly among traits within each trait category (egg traits, yolk amino acid traits, and albumen amino acid traits), whereas there were basically no or weak correlations among the trait categories. These results suggest that almost all traits can be dramatically modified by genetic factor, and there will be partially independent production systems of amino acids into yolk and albumen. Since there will be typical quantitative genetic architecture of egg contents, further genetic analyses will be needed.

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Most cited references 35

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Amino acids: metabolism, functions, and nutrition.

Guoyao Wu (2009)

Recent years have witnessed the discovery that amino acids (AA) are not only cell signaling molecules but are also regulators of gene expression and the protein phosphorylation cascade. Additionally, AA are key precursors for syntheses of hormones and low-molecular weight nitrogenous substances with each having enormous biological importance. Physiological concentrations of AA and their metabolites (e.g., nitric oxide, polyamines, glutathione, taurine, thyroid hormones, and serotonin) are required for the functions. However, elevated levels of AA and their products (e.g., ammonia, homocysteine, and asymmetric dimethylarginine) are pathogenic factors for neurological disorders, oxidative stress, and cardiovascular disease. Thus, an optimal balance among AA in the diet and circulation is crucial for whole body homeostasis. There is growing recognition that besides their role as building blocks of proteins and polypeptides, some AA regulate key metabolic pathways that are necessary for maintenance, growth, reproduction, and immunity. They are called functional AA, which include arginine, cysteine, glutamine, leucine, proline, and tryptophan. Dietary supplementation with one or a mixture of these AA may be beneficial for (1) ameliorating health problems at various stages of the life cycle (e.g., fetal growth restriction, neonatal morbidity and mortality, weaning-associated intestinal dysfunction and wasting syndrome, obesity, diabetes, cardiovascular disease, the metabolic syndrome, and infertility); (2) optimizing efficiency of metabolic transformations to enhance muscle growth, milk production, egg and meat quality and athletic performance, while preventing excess fat deposition and reducing adiposity. Thus, AA have important functions in both nutrition and health.

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Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 20051

M Zuidhof, B L Schneider, V L Carney … (2014)

The effect of commercial selection on the growth, efficiency, and yield of broilers was studied using 2 University of Alberta Meat Control strains unselected since 1957 and 1978, and a commercial Ross 308 strain (2005). Mixed-sex chicks (n = 180 per strain) were placed into 4 replicate pens per strain, and grown on a current nutritional program to 56 d of age. Weekly front and side profile photographs of 8 birds per strain were collected. Growth rate, feed intake, and measures of feed efficiency including feed conversion ratio, residual feed intake, and residual maintenance energy requirements were characterized. A nonlinear mixed Gompertz growth model was used to predict BW and BW variation, useful for subsequent stochastic growth simulation. Dissections were conducted on 8 birds per strain semiweekly from 21 to 56 d of age to characterize allometric growth of pectoralis muscles, leg meat, abdominal fat pad, liver, gut, and heart. A novel nonlinear analysis of covariance was used to test the hypothesis that allometric growth patterns have changed as a result of commercial selection pressure. From 1957 to 2005, broiler growth increased by over 400%, with a concurrent 50% reduction in feed conversion ratio, corresponding to a compound annual rate of increase in 42 d live BW of 3.30%. Forty-two-day FCR decreased by 2.55% each year over the same 48-yr period. Pectoralis major growth potential increased, whereas abdominal fat decreased due to genetic selection pressure over the same time period. From 1957 to 2005, pectoralis minor yield at 42 d of age was 30% higher in males and 37% higher in females; pectoralis major yield increased by 79% in males and 85% in females. Over almost 50 yr of commercial quantitative genetic selection pressure, intended beneficial changes have been achieved. Unintended changes such as enhanced sexual dimorphism are likely inconsequential, though musculoskeletal, immune function, and parent stock management challenges may require additional attention in future selection programs.

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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Cindy J Zhao, Michael G Gänzle, Andreas Schieber (2016)

Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations. Pathways of the generation of taste compounds are presented for soy sauce, cheese, fermented meats, and bread. Proteolysis or autolysis during food fermentations generates taste-active amino acids and peptides; peptides derived from proteolysis particularly impart umami taste (e.g. α-glutamyl peptides) or bitter taste (e.g. hydrophobic peptides containing proline). Taste active peptide derivatives include pyroglutamyl peptides, γ-glutamyl peptides, and succinyl- or lactoyl amino acids. The influence of fermentation microbiota on proteolysis, and peptide hydrolysis, and the metabolism of glutamate and arginine is well understood, however, the understanding of microbial metabolic activities related to the formation of taste-active peptide derivatives is incomplete. Improved knowledge of the interactions between taste-active compounds will enable the development of novel fermentation strategies to develop tastier, less bitter, and low-salt food products, and may provide novel and "clean label" ingredients to improve the taste of other food products.

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Author and article information

Contributors

Tatsuhiko Goto: tats.goto@obihiro.ac.jp

Journal

Journal ID (nlm-ta): Sci Rep

Journal ID (iso-abbrev): Sci Rep

Title: Scientific Reports

Publisher: Nature Publishing Group UK (London )

ISSN (Electronic): 2045-2322

Publication date (Electronic): 26 January 2021

Publication date PMC-release: 26 January 2021

Publication date Collection: 2021

Volume: 11

Electronic Location Identifier: 2270

Affiliations

[1 ]GRID grid.412310.5, ISNI 0000 0001 0688 9267, Research Center for Global Agromedicine, , Obihiro University of Agriculture and Veterinary Medicine, ; Obihiro, Hokkaido 080-8555 Japan

[2 ]GRID grid.412310.5, ISNI 0000 0001 0688 9267, Department of Life and Food Sciences, , Obihiro University of Agriculture and Veterinary Medicine, ; Obihiro, Hokkaido 080-8555 Japan

[3 ]GRID grid.258333.c, ISNI 0000 0001 1167 1801, Department of Biochemical Science and Technology, , Kagoshima University, ; Korimoto, Kagoshima 890-0065 Japan

[4 ]GRID grid.260975.f, ISNI 0000 0001 0671 5144, Graduate School of Science and Technology, , Niigata University, ; Niigata, 950-2181 Japan

[5 ]Hokkaido Tokachi Area Regional Food Processing Technology Center, Tokachi Foundation, Obihiro, Hokkaido 080-2462 Japan

[6 ]GRID grid.452441.2, Agricultural Research Department, Animal Research Center, , Hokkaido Research Organization, ; Shintoku, Hokkaido 081-0038 Japan

Article

Publisher ID: 81660

DOI: 10.1038/s41598-021-81660-3

PMC ID: 7838262

PubMed ID: 33500483

SO-VID: f4f1fd54-34c5-4ee3-aa2b-3738690115da

License:

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

History

Date received : 20 June 2020

Date accepted : 11 January 2021

Funding

Funded by: Northern Advancement Center for Science

Funded by: Kuribayashi Scholarship and Academic Foundation

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ScienceOpen disciplines: Uncategorized

Keywords: agricultural genetics,animal breeding,genotype

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ScienceOpen disciplines: Uncategorized

Keywords: agricultural genetics, animal breeding, genotype

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Impact on genetic differences among various chicken breeds on free amino acid contents of egg yolk and albumen

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Most cited references 35

Amino acids: metabolism, functions, and nutrition.

Growth, efficiency, and yield of commercial broilers from 1957, 1978, and 20051

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

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Cited by 6

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