Biochemical Polymorphism and its relation with some traits of importance in poultry

The term ‘protein’ is derived from the Greek word ‘Proteios’ meaning primary and is therefore well chosen, since proteins the first recognizable and distinctive expression of genetic information. The structure of proteins enable them to act as the catalysts which control the rates of all biological reactions, to serve as the carriers essential substances within the organisms, to serve as regulators, of physiological relationship and to serve as building block units for substances, cellular and organic structures. The occurrence of two or more discontinuous forms of protein in a species in such a proportion that rarest of them cannot be maintained merely by recurrent mutation is called protein polymorphism. The knowledge about these biological variations or polymorphism systems has very wide ramifications and applications in biological sciences. It is experimentally proved that all traits of production, reproduction and genetic diseases are controlled by the biochemical activities in the body of the individuals and these are accomplished by the several types of proteins such as serum protein, enzyme, hormone etc.. These different proteins show their effects in different ways viz. anabolic, catabolic, activating the substrate etc. which controls the growth, production and reproduction of the individuals. Genetic Control on Biochemical Polymorphism: It is assumed that a single or more allelic pair of genes controls all types of biochemical polymorphism. It is also proved that several types of protein variations are due to the different number of amino acids present in the protein molecules and exert their effects in different manner. A triplet code of nucleotide of DNA and RNA is responsible for coding of a particular amino acid to participate in the formation of a protein. In this way the different triplet codes present in a particular DNA or RNA sends different codes of words to Biochemical Polymorphism and its relation with some traits of importance in poultry