Genetic effect on free amino acid contents of egg yolk and albumen using five different chicken genotypes under floor rearing system

• Kenji Nishimura,

  Roles Formal analysis, Funding acquisition, Investigation, Writing – original draft, Writing – review & editing

  Affiliation Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan

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• Daichi Ijiri,

  Roles Investigation, Writing – review & editing

  Affiliation Department of Biochemical Science and Technology, Kagoshima University, Korimoto, Kagoshima, Japan

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• Saki Shimamoto,

  Roles Investigation, Writing – review & editing

  Affiliations Department of Biochemical Science and Technology, Kagoshima University, Korimoto, Kagoshima, Japan, Graduate School of Science and Technology, Niigata University, Niigata, Japan

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• Masahiro Takaya,

  Roles Investigation, Writing – review & editing

  Affiliations Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan, Hokkaido Tokachi Area Regional Food Processing Technology Center, Tokachi Foundation, Obihiro, Japan

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• Akira Ohtsuka,

  Roles Investigation, Writing – review & editing

  Affiliation Department of Biochemical Science and Technology, Kagoshima University, Korimoto, Kagoshima, Japan

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• Tatsuhiko Goto

  Roles Conceptualization, Formal analysis, Funding acquisition, Investigation, Project administration, Supervision, Writing – original draft, Writing – review & editing

  * E-mail: tats.goto@obihiro.ac.jp

  Affiliations Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan, Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan

  https://orcid.org/0000-0002-1787-7533

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