Poultry breeding and egg quality: traditional and modern genetic approaches to selection for egg quality

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract / Description of output

Egg quality remains one of the key aims for breeders of egg laying poultry. Its deterioration over the life of the hen is probably the major limitation to increases in overall efficiency of the whole industry. Traditional methods of selection combined with new methods of measurement of egg properties, both external and internal, that may lead to real improvements in quality and improvements in the keeping qualities of eggs are discussed. This includes progress on the cuticle, shell, egg white, and vitelline membrane and yolk. Recent data on heritabilities of selected traits and of the correlation between these traits and other measurements are summarised. This review also presents the results of molecular genetic and marker methodologies applied to egg quality and the promise of new techniques is summarised.
Original languageEnglish
Title of host publicationImproving the safety and quality of eggs and egg products: Egg chemistry, production and consumption
EditorsY. Nys, M. Bain, F. Van Immerseel
PublisherCambridge: Woodhead Publishing Ltd
Pages245-260
Number of pages16
Volume1
ISBN (Print)9781845697549
DOIs
Publication statusPublished - 1 Jan 2011

Publication series

NameFood Science, Technology and Nutrition
PublisherWoodhead Publishing
Number213

Keywords / Materials (for Non-textual outputs)

  • Chicken
  • Genetic selection
  • Heritability
  • Marker-assisted selection
  • Measurement of egg quality

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