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Champagne is a dominant trait, based on a mutation in the SLC36A1 gene. [1] A horse with either one or two champagne genes will show the effects of the gene equally. However, if a horse is homozygous for a dominant gene, it will always pass the gene on to all of its offspring, while if the horse is heterozygous for the gene, the offspring will not always inherit the color.
Visually, the horse may be any color other than the champagne shades. CH/ch (CH/N) heterozygous. The colors most commonly associated with this genotype are gold champagne, amber champagne, and classic champagne, though the exact phenotype depends on a variety of factors.
The word "points" is given to the mane, tail, lower legs, and ear rims with respect to horse coloration. The overall name given to a horse coat color depends on the color of both the points and the body. For example, bay horses have a reddish-brown body with black points. [3] Point coloration is most often produced by the action of the agouti gene.
Double-cream champagne: any blue-eyed cream horse that also carries the champagne gene. The champagne traits are, in the few known individuals, not visible. The skin is quite pink. Amber cream or buckskin champagne: a bay-based coat with one cream allele and at least one champagne allele. The skin and eyes have champagne traits such as skin ...
Some coat colors partially distinguished by unique patterning include: Bay: A horse coat color that features black point coloration on a red base coat. All bay horses have a black mane, tail and legs (except where overlain by white markings), caused by the presence of the agouti gene. Most have black hairs along the edges of their ears and on ...
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The ideal coat color for the breed is a medium cream with pink skin, amber eyes and a white mane and tail. [5] The characteristic cream color of the breed is produced by the champagne gene. [3] Recognized colors include light, medium and dark cream, with amber or hazel eyes. [1]