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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.
|Title of host publication||Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption|
|Editors||Y. Nys, M. Bain, F. Van Immerseel|
|Publisher||Cambridge: Woodhead Publishing Ltd|
|Number of pages||16|
|Publication status||Published - 1 Jan 2011|
|Name||Food Science, Technology and Nutrition|
- Genetic selection
- Marker-assisted selection
- Measurement of egg quality
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Ian Dunn (Contributor)14 Jun 2011
Activity: Other activity types › Types of Public engagement and outreach - Media article or participation