Trimethylamine deposition in the egg yolk from laying hens with different FMO3 genotypes

文献类型： 外文期刊

第一作者： Wang, J.

作者： Wang, J.;Wu, S. G.;Zhang, H. J.;Yue, H. Y.;Xu, L.;Ji, F.;Qi, G. H.;Xu, L.

作者机构：

关键词： trimethylamine deposition;fishy taint;flavin-containing monooxygenase 3;choline;laying hen

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN： 0032-5791

年卷期： 2013 年 92 卷 3 期

页码：

收录情况： SCI

摘要： The A/T polymorphism at position nt 1,034 of the chicken FMO3 cDNA sequence is associated with elevated levels of trimethylamine (TMA) in the egg yolk, which is responsible for the fishy egg flavor. This study was aimed to investigate yolk TMA deposition in eggs from different FMO3 genotype (AA, AT, TT) laying hens fed a high level of choline, and the relationship between egg yolk TMA contents and yolk acceptability. A total of 132 genotyped laying hens, 38 wk of age, were assigned to 1 of the 4 dietary treatments: 1) a control group of AA hens fed 370 mg of choline/kg of diet (practical choline level, provided by 500 mg of choline chloride/kg of diet); 2) AA hens were fed 2,960 mg of choline/kg of diet (higher dietary choline level, provided by 4,000 mg of choline chloride/kg of diet); 3) AT hens were fed 2,960 mg of choline/kg of diet; and 4) TT hens were fed 2,960 mg of choline/kg of diet. All layers were fed a 370 mg of choline/kg added diet for a period of 1-wk adaptation followed by a 6-wk trial period. A remarkable increase in yolk TMA concentration of TT hens (P < 0.001) caused by dietary choline addition at 2,960 mg/kg was observed. The relationship between TMA concentration in the egg yolk (mu g/g, y) and deposition time (1 similar to 42 d, x) for TT hens is y = 0.0005x(3) - 0.0419x(2) + 1.0924x + 0.4323 (R-2 = 0.9259). The fish-flavor scores of egg yolks rose steadily (R-2 = 0.9324) as the TMA concentration increased, and there was also a corresponding decrease in the acceptance score (R-2 = 0.8276). The eggs were acceptable when the yolk TMA concentrations were less than 4.516 mu g/g of yolk.

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