• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1350-1356
• /
• 1998

An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and $79^{\circ}C$ after those temperatures were changed to 37, 46, 57 and $76^{\circ}C$ after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of $90^{\circ}C\;and\;92^{\circ}C$, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.2
• /
• pp.138-145
• /
• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2003.11a
• /
• pp.109-110
• /
• 2003

본 시험은 스테비아 부산물의 사료적 가치를 구명하기 위하여 산란계 사료에 첨가하여 산란계의 생산성, 난 품질, 계란의 지방산에 미치는 영향을 고찰하였다. 공시계는 78주령 하이라인 360수로 강제환우후 5％ 산란시기에 시행하여 총 20주 동안 사양시험을 시행하였다. 스테비아 부산물을 산란계 사료에 0, 2, 4, 8 ％를 첨가하여 동일한 에너지(2,800 kcal/kg)와 단백질(16 ％) 수준으로 급여하였으며, 처리구당 5반복, 반복당 18수씩 총 360수를 공시하였다. 시험기간 20주 동안, 총 산란율, 난중, 산란량, 사료요구율은 스테비아 부산물 급여구와 대조구 사이에 유의적인 차이는 없었다. 스테비아 부산물의 급여가 계란의 난 품질에 미치는 영향에서 난각강도, 난각두께, 난백고 및 Haugh Unit는 대조구와 차이가 없었지만, 난황색도는 스테비아 부산물의 급여수준이 증가할수록 높은 수치를 보여 스테비아 4 ％와 8 ％ 급여구는 대조구에 비하여 유의적으로 증가하였다. 계란의 당 전이도 시험에서는 스테비아 부산물을 급여하여 생산된 계란과 대조구 사이에 차이가 없었다. 계란의 지방산 함량은 스테비아 부산물 2 ％와 4 % 급여구가 포화지방산은 감소하였고, 단가 불포화지방산은 유의적으로 증가하였다. 이러한 결과 산란계 사료에서 스테비아 부산물은 원료사료로서 8 ％까지 가능하였다.

• Journal of Animal Science and Technology
• /
• v.47 no.6
• /
• pp.1025-1032
• /
• 2005

This study was carried out to separate ovotransferrin in chicken egg white by gel chromatography and heparin affinity chromatography. In gel filtration which was performed with 50mM Phosphate buffer (pH 7.2, 0.15M salt) at a flow rate of 2.0 ml/min, ovotransferrin and ovalbumin were eluted together in fraction number 11-16. In order to separate pure ovotransferrin, fraction No. 12-14 of them which have high concentration of ovotransferrin were concentrated and rechromatographed. However, the ovotransferrin did not separated clearly. In heparin affinity chromatography, the separation was performed with 50mM ethylaminetetraacetic acid (EDTA, pH7.2) and 50mM Phosphate buffer (pH 7.2, 0.15M salt contained) on ferrous and ferric ion saturated column at as same flow rate as gel filtration system's. Ovotransferrin and albumin were eluted together at 10-15min (fraction No.3) and 15-20min (fraction No.4), respectively. However, purified ovotransferrin was eluted at 156-165min and 165-175min (tube No.32-33) with 50 mM phosphate buffer (pH 7.2, 0.15M salt free), respectively. Heparin affinity chromatography with ferric ion saturated column was resulted in the best separation of ovotransferrin rather than separation by gel chromatography and ferrous ion saturated heparin affinity chromatography.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.366-369
• /
• 1991

In order to elucidate texturization mechanism of extrudated protein, egg white lysozyme was heated under high pressure conditions, and its solubility and changes of molecular weight were investigated. Under high pressure conditions of $100,\;300\;and\;600\;kg/cm^2$, solubility decreased gradually with increasing temperature in the samples heated at $70,\;120\;and\;150^{\circ}C$ and decreased notably with increasing pressure at $200^{\circ}C$. Polymerization was found in the samples heated at $150\;and\;200^{\circ}C$ while a band which located below monomer(low-molecular) could be recognized. Molecular weight of the low-molecular was estimated to be about $6,000{\sim}9,000$ and no smaller peptide was recognized. The polymerization may have occured by disulfide crosslinking in the samples heated at $120^{\circ}C$ but other crosslinking may have played a role in those at $150\;and\;200^{\circ}C$.

• Korean Journal of Organic Agriculture
• /
• v.26 no.3
• /
• pp.393-408
• /
• 2018

This study was carried out to investigate how chlorella dry powder added to the feed of laying hens influences on the egg quality and the composition of egg yolk's fatty acid. Moisture content, ash content, crude protein content, and crude fat content were 12.8%, 10.8%, 18.0% and 2.5%, respectively. The moisture content of the chlorella powder added to the feed was about 1.54%, the ash content was 6.53%, the crude protein content was 54.56%, and the crude fat content was 2.45 %. After feeding chlorella, compared to the control, the color of egg shell significantly became darker. The hardness of egg shell was increased for 10 days after chlorella feeding and was significantly strengthened. Thickness of egg shell was significantly thicker. The height of egg whites was increased. After 10 days of providing chlorella, the quality of egg white was 92.0 HU (Haugh Unit), which was significantly higher than 84.8 HU, the quality of the control. The color of egg yolk significantly revealed more yellow than that of the control. Egg weight was increased by 7.5% after 15 days of feeding chlorella. Protein content was increased by 11.9% and 10.7% after 10 and 15 days of feeding, respectively. The major compositions of fatty acid content of egg yolk fed with chlorella diet were oleic acid, trans-linoleic acid, palmitic acid, ${\alpha}$-linolenic acid, stearic acid, DHA, EPA, palmitoleic acid, and heptadecanoic acid, respectively. Palmitoleic acid was decreased in the eggs fed with chlorella diet compared to the control. The Saturated Fatty Acid (SFA) content of the control was higher than that of the eggs fed with chlorella. The content of Unsaturated Fatty Acid (UFA) was higher in egg yolks fed with chlorella than in the control. The ratio of UFA to Saturated Fatty Acid (SFA) was higher in egg yolks fed with chlorella than in the control. These results suggest that the addition of chlorella to the feed of the laying hens brings positive effects on the improvement of egg quality and lowering of the Unsaturated Fatty Acid of egg yolk.

• Korean Journal of Poultry Science
• /
• v.32 no.2
• /
• pp.89-96
• /
• 2005

This studies were conducted to investigated the feeding effects of extruded broiler manure(BMERF) mixture and swine manure(SFERF) mixture on laying performance and egg qualify of laying hens. As a experimental feed, broiler manure, corn and tapioca were mixed in 50, 30 and $20\%$ to use for treated extrusion feed(BMERF, Exp. 1) and food waste(FW), swine manure and com were also mixed in 40, 40 and $20\%$ to use it(SFERF, Exp. 2) and implemented during 12 weeks, four replication and 30 chick of each treatment. The nutritional ingredients(protein, energy and calcium contents) of food waste, broiler manure and swine manure had been significantly improved(p<0.05) when handling extrusion. In the Exp. 1, the feed intake was much higher BMERF $40\%$ and BMERF $20\%$ than control and BMERF $10\%(p<0.05)$, the egg production of control, BMERF $10\%$ and BMERF $20\%$ were not significantly difference(p>0.05), but BMERF $40\%$ was significantly lower(p<0.05). The feed efficiency of control and BMERF $10\%$ were not significantly difference(p>0.05), but BMERF $20\%$ and BMERF $40\%$ were significantly lower(p<0.05). York color, White height and Haugh unit did not affected by BMERF additive. In the Exp. 2, the feed intake of control, FW $20\%$, SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p<0.05), but FW $40\%$ and SFERF $40\%$ were significantly higher(p<0.05). The egg production of SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p>0.05) with control, but FW $20\%$, FW $40\%$ and SFERF $40\%$ were significantly lower(p<0.05). The feed efficiency was similar tendency to the egg production, however, the egg weight, york color, white height and haugh unit were not significantly difference among each treatments(p>0.05).

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2002.11a
• /
• pp.120-121
• /
• 2002

Two experiments were conducted to investigate the effect of feeding Monascus Purpures(MP) on the growth performance of broiler chicks and egg qualify in laying hens. In Expt 1, MP were supplemented with 0. 0.5, 1.0, 2.0, 4.0% in basal diets. Weight gain, feed intake, feed conversion were examined for five weeks and blood cholesterol, protein were measured at the end of experiment. In Expt 2, diets supplemented with 0, 0.5, 1.0, 2.0, 3.0% MP were fed for two weeks. Egg qualify and yolk cholesterol were weekly measured. In Expt 1, Basal diets containing CP 21.5, 19%, ME 3,100, 3,200 kcal/kg were fed ad libitum for starting and finsihing period, repectively. In Expt 2, hens diet contained CP 16%, ME 2,800 kca1/kg and fed for two weeks. In Expt 1, weight gain of birds fed 2.0% MP was maximized at five weeks of age. Feed efficiency was not statistically different, but tended to improve in 1.0, 2.0% MP supplemental groups compared with control. Total serum cholesterol tended to be lower in 2.0% MP supplemental group but was not statistically different. In Expt 2, albumen height and Haugh unit of birds fed 1.0 and 2.0% MP were higher than other treatments, but was not statistically different. Yolk cholesterol of hens fed MP diets showed no significance.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2005.11a
• /
• pp.74-75
• /
• 2005

In order to evaluate dietary brown seaweed and vancomycin on the performance, layers(Isa brown) were fed on basal diet and diets containing 2.0% of brown seaweed or 10ppm vancomycin. Brown seaweed diet significantly increased(p<0.01) nitrogen balance in layer, while excretion of uric acid nitrogen and metabolizable energy utilization were not different among diets. Layer consumed more the brown seaweed diet(p<0.05). Egg production were significantly different by diets but reduced(p<0.0001) with the experimental period passed. Layer fed brown seaweed diet gave thicker shell eggs, higher Haugh unit and higher egg white CuZnSOD activity compared with those in basal diet. Also, Brown seaweed diet increased MnSOD activity in erythrocyte cytosol and peroxidase in plasma, but decreased peroxide level in plasma, and increased proliferation of PBMC stimulated with PHA-P The result indicated that brown seaweed 2.0% diet in layer improved egg quality and performance due to increased protein synthesis which were related to regulation of antioxidant system and immune cell function in blood.

• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.286-290
• /
• 2010

Angiotensin-converting enzyme (ACE) inhibitory activity and production optimization of ovotransferrin hydrolysates were studied. Ovotransferrin was hydrolyzed by several enzymes (protamex, alcalase, trypsin, pepsin, neutrase, and flavorzyme) and acid (0.03 N HCl). Ovotransferrin hydrolysate reduced ACE activity by 60.2%, 55.8%, and 42.6% when treated with trypsin, acid, and pepsin, respectively. Trypsin was selected for production of peptide having maximum AC inhibitory effect, which was greatest with 7 h hydrolysis. Central composite design determined that optimum composition of ACE inhibitory substances using substrate concentration of 20-35%, temperature of $35-55^{\circ}C$, and pH of 6.0-8.0. The optimum composition was 1% trypsin, substrate concentration of 26.32%, $51.29^{\circ}C$, and pH 6.32. Under this conditions, a maximum ACE inhibitory effect of 69.1% was evident, similar to the predicted value.