Browse > Article

Effects of a Diet Containing Green Tea Powder on the Physicochemical Properties of Eggs  

Jo, Kil-Suk (Department of Food Processing and Distribution, College of Life Science, Gangneung-Wonju National University)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 328-333 More about this Journal
Abstract
The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.
Keywords
green tea; laying hens; physicochemical property; fatty acid; pH;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Kim, E.M. (2002) The effects of supplementation of ascidian tunic shell into laying hen diet on the egg quality. J. Anim. Sci. Technol., 44, 45-54   DOI
2 Park, B.S. (2004) Effect of dietary $\beta$-cyclodextrin on egg quality and cholesterol content of egg yolks. J. Korean Soc. Food Sci. Nutr., 33, 614-620   과학기술학회마을   DOI
3 Lee, C.H., Nam, K.T., Kim, J.B. and Han, S.H. (1996) The effects of extracts from Puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J. Food Sci. Anim. Resour., 16, 102-105
4 Bligh, E.G. and Dyer, W.J. (1959) A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-922   DOI
5 Jo, K.S. (2005) Effect of Undaria pinnatifida on the physicochemical properties of egg. Korean J. Food Preserv., 12, 117-122   과학기술학회마을
6 Jo, K.S. (2006) Effect of diet with Laminaria religiosa on egg quality. Korean J. Food Preserv., 13, 714-719   과학기술학회마을
7 A.O.A.C. (1996) Official Methods of Analysis, 15th ed., Association of Official Analytical Chemists, Washington, D.C., p.210-219
8 Li, H.L. and Ryu, K.S. (2001) Effect of feeding various wood vinegar on performance and egg and quality of laying hens. J. Anim. Sci. Technol., 43, 655-662
9 Roh, H.J., Shin, Y.S., Lee, K.S. and Shin, M.K. (1996) Effect of water extract of green tea on the quality and shelf life of cooked rice. Korean J. Food Sci. Technol., 28, 417-420
10 Kim, K.K., Jeong, Y.J., Kim, O.M., Park, N.Y. and Lee, K.H. (2002) Effect of sea urchin shell on egg quality. J. Korean Soc. Food Sci. Nutr., 31, 373-377   DOI
11 Seong, K.S., Rho, J.H., Han, C.K., Kim, Y.B., Lee, B.H., Jeong, J.H. and Maeng, W.J. (1997) Effect of addition of activated carbon absorbing pyroligneous acid to layer feed on the physicochemical properties of egg yolk. Korean J. Food Sci. Anim. Resour., 17, 162-170
12 Sung, H.C., Suk, Y.O., Han, S.M., Yu, K.H. and Sung, Y.K. (2002) Effect of feeding with chitosan on egg production rate and yolk cholesterol level. J. Chitin Chitosan, 7, 29-32
13 Muramatsu, K., Fukuyo, M. and Hara, Y. (1986) Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats. J. Nutr. Sci., 32, 613-622
14 Sayama, K., Lin, S., Zheng, G. and Oguni, I. (2003) Anti-obesity effects of green tea powder and its components. p.47-62. In: The 7th International Symposium on Green Tea. Seoul, Korea, Korean J. Food Sci. Technol.
15 Jin, B.H., Lee, J.O., Lee, E.J., Paik, D.I. and Kim, H.D. (2005) The effect of green tea on the oral health of elementary school children. Food Sci. Ind., 38, 16-20
16 Choi, S.I. and Lee, S.R. (1994) Effect of green tea beverage for the removal of cadmium and lead by animal experiments. Korean J. Food Sci. Technol., 26, 745-749
17 Sin, M.K., Han, S.H. and Han, G.J. (1997) The effects of green tea on the serum lipid and liver tissue of cholesterol fed rats. Korean J. Food Sci. Technol., 29, 1255-1263
18 Kim, Y.E., Oh, S.W., Kwon, E.K., Han, D., Kim, I.H. and Lee. C.H. (2004) Effects of green tea, buckwheat and grape leaves extracts on lipid metabolism, antioxidative capacity, and antithrombotic activity in rats fed high cholesterol diets. Korean J. Food Sci. Technol., 36, 979-985   과학기술학회마을
19 An, M.K., Ahn, J.B. and Lee, K.G. (2008) Development of green tea beverage with orange tea leaves. Korean J. Food Sci. Technol., 40, 485-490   과학기술학회마을
20 Kim, J.T. (1996) Science and culture of tea. Borimsa Publishing Co., Seoul, Korea
21 Kim, S.H., Han, D. and Park, J.D. (2004) Changes of some chemical compounds of korean green tea according to harvest periods. Korean J. Food Sci. Technol., 36, 542-546   과학기술학회마을
22 Hara, Y. and Watanabe, M. (1989) Antibacterial activities of tea polyphenols against Clostridium botulinum. J. Food Sci. Technol., 36, 951-955   DOI
23 Ryu, B.H. and Park, C.O. (1997) Antioxidant effect of green tea extracts on enzymatic activities of hairless mice skin induced by ultraviolet B light. Korean J. Food Sci. Technol., 29, 355-361
24 Yang, S.Y., Kim, D.S., Oh, S.W. and Bang, H.A. (1999) Anti-browning activities of green tea water extracts on seasoned squid. Korean J. Food Sci. Technol., 31, 361-367
25 Nakachi, K., Suga, K. and Imai, K. (1995) Preventive effects of drinking green tea on cardiovascular disease and cancer. p.12-20. In: The 3th International Symposium on Green Tea. Seoul, Korea, Korean J. Food Sci. Technol.