Genetic Variation of Some Chemical Components of Coturnix Quail Egg Yolk

THERE have been several reports in the literature concerned with the genetic variation occurring in the chemical constitution of whole chicken eggs. Arroyave et al. (1957) observed significant breed differences in the total nitrogen and ash contents of whole eggs. Similarly, Edwards et al. (1960) reported both breed and strain differences for fat, cholesterol and iodine number. Although Harris and Wilcox (1963) have studied the genetic variation of cholesterol level of egg yolk, information regarding the inheritance of the other chemical constituents of egg yolk is lacking. To our knowledge, there have been no reports of this nature involving quail egg yolk. These considerations prompted the current study which assesses the genetic variation of protein, fat and cholesterol levels and of iodine number of quail egg yolk. Quail were selected for this study because of the advantages listed by Wilson et al. (1961). MATERIALS AND METHODS The germ plasm used…