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http://dx.doi.org/10.3746/jkfn.2002.31.3.373

Effect of Sea Urchin Shell on Egg Quality  

Kim, Kyung-Eun (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food)
Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food)
Kim, Ok-Mi (Dept. of Hotel Culinary Arts, Taekyeung College)
Park, Nan-Young (Dept. of Food Science and Technology, Kyungpook National University)
Lee, Kwang-Hee (Dept. of Food and Nutrition, Youngnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 373-377 More about this Journal
Abstract
We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.
Keywords
sea urchin shell; laying hen; egg quality; functional egg;
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