A recent study from the Animal Molecular Genetics Team at Chungnum National University uncovers key genetic factors linked to the carnosine content in Red-Brown Korean Native Chickens (KNC-R). Carnosine plays a crucial role in enhancing both the flavor and health benefits of chicken meat, making this discovery highly relevant for the poultry industry.
Key findings:
- Identification of two SNPs in the HNMT gene that significantly increase carnosine levels in chicken meat.
- Female chickens were found to have higher carnosine content, which can influence breeding strategies.
- The use of PACE genotyping technology was crucial for efficiently identifying these genetic markers.
These genetic insights pave the way for marker-assisted selection (MAS) in breeding programs, enabling the production of chickens with superior flavor and quality.
This research highlights how genomic technologies can revolutionize livestock breeding, leading to healthier, stronger-flavored poultry meat.
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