• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.06a
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• pp.31-31
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• 1996

• Food Engineering Progress
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• v.13 no.3
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• pp.203-210
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• 2009

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.171-176
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• 2002

Two experiments were conducted to investigate the effects of taurine supplementation on the egg production and egg quality in laying hen. In experiment 1, 19-wk-old laying hens were allowed one of four taurine supplemented diets (0 (control), 0.4, 0.8, and 1.2% taurine) for 10 weeks. The mean egg weight was lower about 1.2g in the 0.8% diet compared to the control. Egg production rate, egg mass, and feed intake in layers fed with 0.4, 0.8, and 1.2% taurine supplemented diets decreased by 8%∼24%, 3%∼l4% and 11%∼l5%, respectively, relative to the control. However, the feed conversion, parameters of egg quality, and the concentration of triacylglycerol and the level of cholesterol in yolk were not different among the treatments. In experiment 2, 81-wk-old laying hens were allocated one of three taurine supplemented diets(0 (control), 1 and 2% taurine) for 6 weeks. The egg weight, egg production rate, egg mass, feed intake, feed conversion, parameters of egg quality, and level of yolk cholesterol were not different among the treatments, but the concentration of triacylglycerol in yolk was higher by 14%∼19% compared to the control. In conclusion, these results indicated that taurine supplementation in early laying stage of layers decreased hen performance.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.36-43
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• 2000

$\beta$-cyclodextrin adsorption and saponification methods were applied to isolate and purify cholesterol from the by-product of the low-cholesterol egg yolk product. They by-product was prepared from processing low-cholesterol egg yolk followed by extracting with chloroform to remove $\beta$-cyclodextrin and concentrated to 3,069 mg% cholesterol. When $\beta$-cyclodextrin method between two purification methods was applied, 50% ethanol as a solvent showed higher cholesterol concentration of 5.82% rather than the other solvents. Repeated purification of 3 times could not improve the cholesterol concentration significantly(p<0.05). In case of purification using saponification method, hexane as a solvent for extraction of unsaponificated materials was more efficient to increase cholesterol concentration than chloroform and ether. 60 times(v/w) saponification solution (95% ethanol:33% KOH = 94:6) of sample weight was most effective to increase the cholesterol concentration of 35.7%. Repeated purification process by saponification method could increase cholesterol concentration to 95.7% by 4 times repetition.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.255-264
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• 2014

This study was performed to elucidate the biochemical mechanism of metabolism on reducing blood lipid, by oral administration of egg yolk in rats. A total of 36 Sprague Dawley male rats were randomized into four treatment groups, according to a randomized block design. Each group was further divided into three repeat cages, with each repeat cage comprising of 3 rats. The animals were orally administered with egg yolk once a day, while feeding the same purified pellet diet for 6 weeks. The four treatment groups were: C(control, saline 1.0 g), T1(pork belly oil 1.0 g), T2(egg yolk 1.0 g), T3(pork belly oil 1.0 g and egg yolk 1.0 g alternating every week). The measured parameters in each group are listed as follows in the order of highest to the lowest: daily average gain of body weight(T1>T3>T2>C); blood triglyceride and total cholesterol(T1>C>T3>T2) HDL-C (T2>C>T3>T1); and LDL-C (T1>T3>C>T2). AST and ALT, which are the index of liver function, were the highest in T1 but was lowest in T2. The weights of the liver, spleen, and kidney, except for the abdominal fat, showed no significant difference. The weight of abdominal fat was the highest in T1, but there were no significant difference among C, T2, and T3. The HMG-CoA reductase activity was the highest in T1 followed by T3, C but T2 was lowest. The daily fecal excretions of the total sterol, neutral sterol and acid sterol was highest in T2 but lowest in T1. The results of this study show that the egg consumption reduces the blood lipid through facilitation of fecal excretions of sterols and inhibition of enzyme activity in cholesterol biosynthesis, in the liver of animal and human.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.1-5
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• 2014

This study was carried out to investigate the effect of feeding fermented earthworm cast additives (FEC) on egg production, egg yolk fatty acids, blood lipid, cecal microorganism and fecal odor. The completely randomized experiment was applied, and the treatments were designed as 2 feeding regimens (control vs. FEC feeding), and FEC contained 3.5% top dressing to common diet. Egg production and egg weight of FEC group were significantly higher than that of control (p<0.05). Ratios of n-6/n-3 fatty acids in the egg yolk of FEC group were significantly higher than those in control group (p<0.05). Concentrations of HDL-C in FEC group was significantly higher than control group (p<0.05), but not triglyceride and total cholesterol. The caecal Lactobacillus of FEC group was significantly higher in FEC group than control group (p<0.05). $NH_3$ concentrations from poultry house were significantly lower in FEC group than control (p<0.05). In conclusion, these study results showed that the addition of FEC at 3.5% to the diet has reduced odor of poultry house and improved the n-6/n-3 fatty acid of egg yolk and egg production in laying hens.

• Journal of Life Science
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• v.20 no.9
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• pp.1358-1364
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• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.259-266
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• 2001

This study conducted to investigate the effects of dietary Korean medical herb residue on egg quality and serum cholesterol of laying hens under heat stress. One hundred forty four, 41 weeks old ISA brown commercial layer, were used in a 28 d growth assay with a 7d adjustment period. Dietary treatments Included 1) Control (basal diet), 2) KMHR1.0 (basal diet+1.0% korean medical herb residue), 2) KMHR2.0 (basal diet+2.0% Korean medical herb residue). For overall Period, laying hens fed KMHR1.0 diet were higher hen-day egg production than laying hens fed Control and KMHR2.0 diets with significant difference (quadratic effect, p<0.01). Egg weight, egg shell breaking strength and egg shell thickness were not influenced by Korean medical herb residue supplementation (P>0.05). As adding level of Korean medical herb residue increased in the diets, yolk color tended to increase, however, the differences failed to reach significance (P>0.05). Also, egg yolk index was not influenced by korean medical herb residue supplementation (P>0.05). Total-, HDL- LDL+VLDL-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Korean medical herb residue in the diets was increased without significant difference (P>0.05). In conclusion, supplementing 1.0% Korean medical herb residue to a corn SBM meal diet for laying hens increased hen-day egg production.

• Korean Journal of Poultry Science
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• v.39 no.3
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• pp.215-222
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• 2012

This study was conducted to investigate the effects of supplementation diets of powdered mulberry leaves on egg production, egg quality and blood characteristics in laying hens. Laying hens were fed diets for 30 days containing 0% powdered mulberry leaves (Control), 1% powdered mulberry leaves (T1), 2% powdered mulberry leaves (T2), and 5% powdered mulberry leaves (T3). The egg production, yolk weight and albumen weight were no significant difference among treatment groups. The albumen weight was significantly decreased by the supplementation of powdered mulberry leaves in all treatment groups (P<0.05). The albumen high, yolk color score, egg sell thickness and egg shell breaking strength were no significant difference. The total cholesterol and triglyceride concentration of control was higher than T3, and the high density lipoprotein (HDL)-cholesterol concentration and glucose of control were lower than treatment groups (P<0.05). The white blood cell (WBC) was significantly increased by the supplementation of powdered mulberry leaves compared to the control (P<0.05). In conclusion, these data indicate that 5% powdered mulberry leaves supplementation was most effective in decreasing total cholesterol and triglyceride and increasing HDL-cholesterol, glucose and WBC.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.389-398
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• 2010

The objective of this study was to investigate the effects of three strains of Bacillus subtilis (B. subtilis) supplemented to diets on egg production, egg quality, egg yolk cholesterol levels, the profile of cecal microflora, and tibia characteristics in laying hens. One hundred sixty 76-week-old Hy-Line Brown layers were randomly divided into 4 groups with 4 replicates per group (10 birds per replicate). Birds in the control group were fed a corn-soybean meal based diet. The remaining three treated groups were fed the control diet containing either 0.05% B. subtilis Ch3 (T1), 0.05% B. subtilis Ch3 + B. subtilis W1 (T2) or 0.05% B. subtilis commercial product (T3) for 6 weeks, respectively. There were no differences in feed intake, egg weight, egg production and egg mass among the groups. The dietary supplementation of B. subtilis improved eggshell strength and Haugh units compared to those of control (P<0.05). The activities of GOT and GPT in serum were not also affected by the dietary treatments. The population of total microbes and lactic acid bacteria in cecum were significantly increased by the dietary B. subtilis (P<0.05), but not the coliforms. The cholesterol concentration in egg yolk and serum in the treated groups were significantly decreased compared to those of control (P<0.05). Also, The levels of phospholipids in serum were significantly decreased compared to those of control (P<0.05). The supplementation of three strains of B. subtilis to diets significantly increased the contents of tibia ash compared to that of control (P<0.05). Thus, this study showed significant improvements in egg quality, such as eggshell strength and Haugh unit, by dietary B. subtilis strains. The B. subtilis strains added to the diets modulated the profiles of cecal microflora, reflecting beneficial effects in laying hens.