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Effects of Undaria pinnatifida on the Physicochemical Properties of Egg  

Jo, Kil-Suk (Dept. of Food Science, Wonju National College)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 117-122 More about this Journal
Abstract
This study was performed to investigate the effects of Undaria pinnatifida on the hysicochemical properties in egg from laying hens fed with $5\%,\;10\%$and $15\%$ supplementation, respectively. The increased amount of Undaria pinnatifida resulted in the decreased weight of egg, expecially in white ones. Darkness, greenness, and blueness of egg yolk and white were increased with the addition of Undanria pinnatifida, and such color changes were predominantly observed in egg york. Among the analyzed minerals, the contents of Ca, Fe and K were increased to $286.6\;mg\%$, $72\;mg\%$ and $430.6\;mg\%$, respectively. But amount of p was reduced to $134.2\;mg\%$. Total cholesterol contents were not significantly changed. Major fatty acids were palmitic, oleic and linoleic acid The contents of omega-3, omega-6 and essential fatty acids were increased to $2.5\%,\;17.6\%$, and $18.4\%$, respectively.
Keywords
Undaria pinnatifida; egg quality; color; fatty acid;
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Times Cited By KSCI : 4  (Citation Analysis)
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