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) |
1 | Han IK, Lee KH, Lee SJ, Kang TH, Kwon K. 1981. Studies on the nutritive values of various calcium supplements in laying hen diets; 1. Comparative studies on the nutritive values of oyster shell, limestone and calcitic limestone. Kor J Anim Sci 23: 193-198 |
2 | Han IK, Lee KH, Lee SJ, Kang TH, Kwon K. 1981. Studies on the nutritive values of various calcium supplements in laying hen diets; 2. Effects of varying levels of dietary calcium on egg production, feed efficiency and egg shell quality. Kor J Anim Sci 23: 199-205 |
3 | Chung SH, Lee SR, Kim C, Ahn JJ, Maeng WJ, Kwon YJ. 2000. The effects of feeding fermented food waste on the egg production and egg quality in laying hen. Korean J Poult Sci 27: 7-12 |
4 | Wui IS, Lee JB, Yoo SH. 1992. Bioassay on marine sediment pollution by using sea urchin embryo culture in the southwest inland sea of Korea. Korean J Environ Biol 10: 92-99 |
5 | 유태종. 1999. 식품동의보감. 아카데미북, 서울. p 337-338 |
6 | 이주환. 1997. <바다를 압시다> 성게는 야행성. 부산일보. p 14 |
7 | 농수산물무역센터. 2000. 농수산물무역정보. 성게부문 생산 통계자료 |
8 | Nam HK. 1986. The composition of fatty acid and amino acid for sea urchin. J Korean Oil Chemists' Soc 3: 33-37 |
9 | Yoo SK, Hur SB, Ryu HY. 1982. Growth and spawning of the sea urchin Anthocidaris crassispina (A. Agassiz). Bull Korean Fish Soc 15: 345-358 |
10 | Yu CM, Cho KA. 1999. The effects of temperature on biological evaluation of seawater with sea urchins. J Korean Environ Sci Soc 8: 160-164 |
11 | Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ. 1994. Screening for potato lipoxygenase-l inhibitor in unused marine resources by the polarographic method. J Korean Soc Food Sci Nutr 23: 959-963 |
12 | Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ, Lee EH. 1994. Screening for antimicrobial compounds in unused marine resources by the paper disk method. Korean J Food Sci Technol 26: 261-265 |
13 | Kang KR, Lee CH, Nham KT, Kang CW. 1994. Study on the interaction between vitamins A and E on their transfer from diet to chicken eggs, and effect of flood-dosing of dietary vitamin A on its content in eggs and livers. Korean J Poult Sci 21: 227-237 |
14 | Park GB, Kim JH, Jin SK, Shin TS, Lee JI, Park TS, Seong PN. 1997. Dietary olive oil, canola oil and sardine oil on fatty acids composition and cholesterol contents in eggs. Korean J Poult Sci 24: 145-151 |
15 | AOAC. 1990. Official Method of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC |
16 | Baek BS, Bae MJ. 1999. Productivity and properties of egg yolk antibody (IgY) againt food poisoning bacterium (Escherichia coli). J Life Resource & Industry 4: 1-6 |
17 | Lee DS, Rhee YC, Lee KH, Suh OS, Choi HC. 1996. Effects of calcium consumption levels on egg-shell qualities and ingredient feed intake of laying hens. RDA J Agric Sci 38: 774-779 |
18 | De la Cruz-Garcia C, Lopez-Hernandez J, Gonzalez-Castro MJ, Rodriguez-Bernaldo De Qiros Al, Simal-Lozano J. 2000. Protein, amino acid and fatty acid contents in raw and canned sea urchin (Paracentrotus lividus) harvested in Galicia (NW Spain). J Sci Food Agric 80: 1189-1192 DOI ScienceOn |
19 | Sauter EA, Stadelman WJ, Harns V, Mclaren BA. 1951. Methods for measuring yolk index. Poultry Sci 30: 629-630 DOI |
20 | Jeong YJ. 1996. Optimization for the fermentation of persimmon vinegar using response surface methodology. PhD Dissertation. Yeungnam Univ |
21 | Jeong YJ, Seo JH, Lee GD, Park NY, Choi TH. 1999. The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar. J Korean Soc Food Sci Nutr 28: 353-358 |
22 | SAS. 1988. SAS/STAT User's Guide. Version 6. 4th ed. SAS Institute Inc, Cary, NC |
23 | Forsyhe RH. 1970. Eggs and egg products as functional ingredients. The Bakers Digest 8: 4-46 |
24 | Han CK, Lee BH, Lee NH. 1999. Analysis of biofunctional components in brand eggs. Kor J Anim Sci 41: 343-354 |