• Korean Journal of Organic Agriculture
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• v.21 no.2
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• pp.265-270
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• 2013

Cooking oil and yolk mixture (COY) was applied to control the powdery mildew of sweet persimmon at the research field of Gyeongsangnam-do Agricultural Research and Extension Services from 2010 to 2011. COY was sprayed three times with 10 days interval on foliar parts of sweet persimmon and the disease development was monitored after 5 days of final spray. Diseased leaf area rate was 13.4% and the control efficacy of COY against powdery mildew was 80.5%. Disease rate was 68.6% on negative control. Using scanning electron microscope (SEM), the morphological changes of the powdery mildew fungus on the leaf surface were observed. On COY-treated leaves, fungal mycellia were morphologically characterized by a loss in cell volume, shriveling, plasma membrane rupture, and subsequent loss of intracellular contents. It may due to the destruction of fungal cell wall or membrane structure.

• The Korean Journal of Zoology
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• v.34 no.2
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• pp.217-227
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• 1991

Ultrastmctura changes of multivesicular bodies and mitochondria of oocytes of PseudopotamU- Ia occelata Moore were examined with transmission electron microscope in order to follow the process of yolk formation. Yolk granules begin to form at the previtellogenic stages of 50 $\mu$m diameter from multivesicular bodies. Small vesicles and membranous structures within the multivesicular bodies are fused to form the precursors of core bodies of yolk granules. Some vesicles from cytoplasm are also coalesced into the multivesicular bodies. Mature yolk granules are composed of electron-dense core bodies which are seperated from each other by electronopaque small vesicle-like structures. Structural changes of cristae into vesicular shapes and increase in electron density of matrix in mitochondria strongly suggested that mitochondria are in the process of transformation. The transformed mitochondria appear to be basic structures which later become multivesicular bodies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.473-479
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• 1997

The yolk protein of spotted flounder, Verasper variegatus was purified by precipitation wit cold distilled water, followed by Sepharose CL-6B column chromatography. The purified protein was identified as vitellin by Ouchterlony's immunodiffusion test and immunoelectrophoresis. The purified vitellin from ovarian crude extracts has same antigenic determinants with the female specific serum protein, vitellogenin. The molecular weight of purified vitellin was estimated about 550 kD by gel filfration. The vitellin was composed of three major subunits with molecular weight of about 108, 85 and 31 kD, and two minor subunits. The vitellin was identified by western blot analysis using anti-vitellin antibody.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.135-142
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• 2014

This study was conducted to evaluate dietary effects of Marigold extract on laying performance, egg quality, oxidative stability of egg yolk and lutein transfer into chicken eggs. A total of one-hundred eighty nine 55-wk-old Hy-Line Brown layers were divided into seven groups and fed control diet or each experimental diet containing 0.1, 0.3, 0.5, 1.0, 1.5 or 2.0% Marigold extract. Egg production, egg weight and daily egg mass were not affected by dietary treatments. The yolk colors in groups fed diets containing Marigold extract were significantly higher than that of control. The Haugh unit were tended to be improved by feeding of diets containing Marigold extract although there were no significant difference in egg shell strength and thickness. The MDA (malondialdehyde) contents in groups fed diets containing Marigold extract above 0.5% were significantly reduced than that of control. After 14d of storage, the Haugh unit values in groups feed diets containing 0.3 and 1.0% Marigold extract were significantly higher than that of control (p<0.05). The concentration of lutein in egg yolk increased by feeding of Marigold extract. When 2% Marigold extract was supplemented to the diet, lutein content of egg was increased as much as 1.71 mg/60 g. These results indicated that the use of Marigold extract in layer diets was effective in egg quality and for the production of lutein fortified eggs.

• Clinical and Experimental Pediatrics
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• v.48 no.12
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• pp.1354-1361
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• 2005

Purpose : Rotavirus is an enteric pathogen that affects millions of children globally each year. But no specific therapy is available for the management of rotavirus diarrhea. Due to the clear need to define improved modality for treatment of rotavirus diarrhea, we evaluated the efficacy of antirotavirus IgY in the treatment of infants and children with gastroenteritis. Methods : First, the amount of viral particle in the stools of thirteen patients(seven were given IgY, 6 placebo) infected by rotavirus were evaluated for 3 days with the quantitative RT-PCR method. Second, 36 children with known rotavirus infection identified by ELISA or semi-quantitative RT-PCR were evaluated. We gave 5 g anti-rotavirus egg yolk daily in two equally divided doses for 3 days to two groups(an 18 IgY group and an 18 placebo group), respectively after parenteral consent. Daily vomiting frequency, stool frequency, oral intake and urine output were monitored for 3 days, and electrolyte and blood chemistry were checked at the first and third days. Results : First, in the placebo group, the amount of virus particles increased daily, but in the IgY group it decreased daily. Second, when IgY and placebos were given to children infected with rotavirus, diarrhea on the third day decreased significantly in the IgY group, compared with the placebo group. Conclusion : Treatment with antirotavirus immunoglobulin from immunized chicken's egg resulted in a decrease in the amount of viral particles in stools and diarrhea frequency in children. These results suggest that anti-rotavirus IgY is effective in the treatment of rotavirus gastroenteritis.

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.81-88
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• 2002

The objective of this study was to investigate the line-by-feed additive interaction on egg traits and yolk cholesterol level in laying hens. Hy-line W-98 (white shell line) and Hy-line Brown (brown shell line) were used as experimental stocks and three groups were assigned in each line. The age of hens used in this study were from 40- to 46-wk-old. Two different levels of chitosan were also used as additive in chicken diet. The first (CH$_{30}$) and second (CH$_{60}$) experimental groups were fed basal diet added 30mg and 60mg chitosan/kg feed, respectively. And the control group (CON) hens were fed with basal diet only. The eggs were collected and analyzed at the end of 40, 42, 44, and 46-wk-old. In the mean egg weight, the CH$_{30}$ in Hy-line Brown was significantly heavier (P<0.05) than CON, but the CH$_{30}$ in Hy-line W-98 was significantly lighter (P<0.05) than CON. Whereas, the mean egg weight did not significantly differ between CH$_{60}$ and CON in both line. The mean albumen percentage in Hy-line Brown did not show significant between experimental groups and control group. On the other hand, the mean albumen percentage of CH$_{60}$ in Hy-line W-98 was significantly lower (P < 0.05) than that of CON, but there was no significantly different between CH$_{30}$ and CON. In the mean yolk percentage, it showed a reverse trend as shown in the mean albumen percentage; there were significantly higher (P<0.05) in CH$_{60}$ than in CON fur the Hy-line W-98, and higher in CH$_{30}$ than in CON for the Hy-line Brown. However, the mean shell percentages did not significantly differ between experimental groups and control group in both lines. In the mean yolk cholesterol levels, the CH$_{30}$ and CH$_{60}$ in both lines were lower by 0.46 mg ∼2.80 mg per gram yolk than CON. Although the interaction effect of line-by-supplementing level of chitosan in hens diet on the pooled mean of yolk cholesterol level was no significant, it showed a highly significant interaction (P<0.01) at three of four experimental ages.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.348-352
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• 2005

본 연구는 가교화 ${\beta}-CD$를 제조하여 난황의 콜레스테롤 제거 최적 조건을 확립하고, 가교화 ${\beta}-CD$를 재활용하는 것을 목적으로 하였다. 가교화 ${\beta}-CD$를 20% 첨가하여 동량의 증류수를 혼합한 난황을 교반온도 $40^{\circ}C$, 교반시간 30분, 교반속도 800rpm으로 처리할 때, 평균92.70%라는 높은 제거율을 보였고, 10회 재활용 결과 평균 88.77%의 재활용률을 보였으며, 8회 이후에는 유의적으로 감소하였다.

• The Korean Journal of Zoology
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• v.37 no.2
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• pp.267-273
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• 1994

빨간집모기가 흡혈한 후 체내에서 일어나는 total RNA 변화를 조사한 결과 흠혈 후 6시 간 이후에 RNA양이 증가하기 시작하여 18시간에서 peak를 보인 후 감소하다가 30시간째 부터 증가하기 시작하여 48시간 후에 최대의 RNA 양을 보인 후 급격히 감소하였다 난소에서의 RNA 합성을 정량한 결과 흡혈 후 24시간 이전에는 흡혈 전에 비하여 전혀 증가하지 않았고 30시간 이후부터 증가하기 시작하여 48시간에 가장 많은 양의 RNA가 난소내에 존재하였고, 그 후 급격히 감소하였다. 흡혈 후 6시간 간격으로 난소로 부터 total RNA를 추출하여 in vitro translation을 실시하고 TCA 침전법과 면역침전법으로 합성된 3H-protein과 3H-vitellogenin을 정량하였다. 그 결과 흡혈 후 36시간 이후의 난소로부터 3H-protein과 지-vitellogenin의 합성이 일어나기 시작하여 48시간된 난소에서 가장 많은 양의 3H-protein과 3H-vitellogenin이 합성되었으며, 이때 합성된 단백질의 약 45% 정도가 난황단백질인 3H-vitellogenin으로 나타났다 이상의 결과로 빨간집모기에서는 지방체에서 뿐만 아니라 난소에서도 난황단백질의 합성이 일어남을 알수 있다.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.253-261
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• 2016

Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.35-41
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• 2005

The objectives of the present study were to investigate the effects of varying levels of dietary oil containing conjugated linoleic acid (CLA) on the egg production and fatty acid composition of egg yolk. Seventy-two 59-wk-old ISA Brown laying hens were randomly allotted to four dietary treatments, each consisting of three replicates with six birds per replicate. There were four treatments that consist of diets containing 0, 1, 2, or $3\%$ commercial CLA-containing oil. Egg production was not significantly different among the dietary treatments at 0, 2, 4, and 6 week. The proportion of saturated fatty acids such as C16:0 and C18:0 in egg yolk were increased, but that of monounsaturated fatty acid C18:1 was decreased by feeding CLA-containing oil supplementation. However, the proportion of polyunsaturated fatty acids such as C18:2 and C18:3 in egg yolk were not different among dietary treatments at 2 and 4 wk of the experiment. At 6 week, the proportion of C18:2 in egg yolk was decreased by feeding CLA-containing oil compared with the control. Polyunsaturated fatty acid:saturated fatty acid (P:S) ratio and n-6:n-3 polyunsaturated fatty acid ratio were similar across the treatments between 2 and 4 week. The P:S ratio was decreased by dietary CLA-containing oil supplementation at 6 week. The proportion of CLA in egg yolk was linearly increased with increasing levels of CLA-containing oil supplementation. In conclusion, dietary supplementation of CLA-containing oil to laying hens increased beneficially increased CLA content in their egg yolk.