• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.671-682
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• 2006

This experiment was conducted to investigate the effects of dietary Ca levels and some feed additives such as isoflavone and casein phosphopeptide (CPP) on eggshell quality and hatching egg production in aged egg-type breeder hens. A total of three hundred and sixty, 56-week-old Hy-Line Brown breeder hens were divided into six groups and fed experimental diets of two levels of Ca (3.3% or 3.6%) either with addition of 0.2% isoflavone, 0.5% CPP or devoid of all for 5 weeks. There were no significant differences in laying performances and settable egg production among the groups. Significant increases (P<0.05) in eggshell strength were observed with increasing dietary Ca and addition of isoflavone, but not with addition of CPP. Fertility and hatchability were not influenced by dietary Ca and addition of isoflavone or CPP. The treatment had few significant effects on tibial proximal compositions and breaking strength. The concentrations of Ca, P, estrogen and calcitonin in serum were not affected by the dietary treatments. These results indicated that relatively high level of dietary Ca in combination with isoflavone had a beneficial effect on improving eggshell quality in aged egg-type breeder hens. But hatching egg production was not affected by dietary isoflavone or CPP.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

• Journal of Environmental Science International
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• v.29 no.10
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• pp.1011-1014
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• 2020

The purpose of this study was to investigate the egg freshness and eggshell characteristics of old laying hens by adding sea urchin shell powder to the feed of such hens to achieve the objectives continuously pursued by environmental management, such as business profitability and waste resource utilization. A total of 90 Hy-Line Brown layers (66 weeks of age) were randomly divided into 2 treatments with 3 replicates, each of which consisted of 15 older layers, for 4 weeks. These treatments included a control (i.e., 0%) and 2% sea urchin shell powder. The 2% supplementation of sea urchin shell powder increased the Haugh unit (HU) at 2 and 4 weeks and eggshell strength at 4 wks compared to the controls (p<0.05). The HU at 0 weeks, eggshell thickness from 0 through 3 weeks, and eggshell strength at 0 and 2 weeks were not different between treatments (p>0.05). These results suggest that the addition of 2% sea urchin powder to the feed of laying hens improves egg freshness and eggshell strength in old laying hens.

• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.171-181
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• 2004

A study was conducted to investigate the effect of supplementing earthworm meal (EWM) on the performance of spent laying hens after induced molting, and fatty acid composition in egg yolks. A total of 90 laying hens at 73 weeks of age were fed the experimental diets containing 0.0% (Control) and 0.2% of EWM for 4 weeks. Eggs were collected and weighted every day and Egg production and feed conversion were recorded every week during the experimental period. However fatty acid composition of egg yolk were measured at last week of experimental period. An amount of feed intake increased by supplemental with EMW except for Erst week experimental period (P<0.05). When 76 and 77 week of age, egg production and daily egg mass were improved by the supplemented with EWM (P<0.01), but average egg weight was not different when fed a EWM, therefore feed/egg mass was significantly decreased when fed a EWM. The ratio of egg yolk n-6/n-3 fatty acids contents was significantly improved fed a EMW (P<0.05). It is concluded that supplementing 0.2% of earthworm meal in the spent laying hens after induced molting was fast in recover of physical strength, therefore improves laying performance.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.177-185
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• 2004

This experiment was conducted to examine the dietary effects of local granular ark shell(GAS) replacing limestone on egg shell quality in aged hens. A total of 200 Hy-Line Brown layers of 54-weeks-old were allotted into four treatments with five replications each. They were fed control(limestone only) 1% GAS, 2% GAS and 3% GAS diets for 6 weeks. GAS was substituted for coarse-type limestone at 0, 1, 2 or 3% of diet on weight basis. Particle sizes of limestone and GAS were within the ranges of 2~4 mm in diameters. In vitro HCl solubility of GAS was significantly lower(6.27 vs. 7.90%) compared to that of limestone(p < 0.05). The dietary treatment did not affect feed intake and egg production rate of the birds. Egg shell strength and thickness tended to be improved for birds fed the diets containing higher levels of GAS. The average egg shell strength and thickness of 2 or 3% GAS groups were significantly greater than those of the control (P < 0.05). The Tibial ash content of birds from 3% GAS group increased significantly as compared to that of the control. Tibial breaking strength, however, was not affected by the dietary treatment. Serum Ca and P contents of the birds were also not different among the dietary treatments. In conclusion, locally prepared GAS can be used as a calcium source in aged layer diet.

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.169-174
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• 1989

Culled laying hens used in this study were Arbor acres, which reared to S 35 days old on commerical formula feed for chicken. Liver, gizzard, breast and thigh muscles separated from each carcass, and total lipid was extracted and fractionated to neutral, phospho and glycolipid and then fatty acid composition were analyzed. Liver had the highest level of. total lipid, and breast tissue had the least among tissues tested. The neutral, phospho and glycolipid contents of total lipid had more thigh, breast and gizzard than other tissues, respectively. The major fatty acid in total and neutral lipid were palmitic, stearic, oleic and linoleic acid. And the major fatty acid in phospholipid was palmitic, stearic, oleic, linoleic, arachidonic and docosahexaenoic acid, and palmitic, palmitoleic, stearic, oleic and linoleic acid in case of glycolipid. The fatty acid contents of neutral, phospho and glycolipid in total lipid had more oleic, docosahexaenoic and linoleic acid than other lipid, respectively. Contents of unsaturated fatty acid of total and neutral lipid were comparatively high in thigh, and phospho and glycolipid were high in breast and liver, respectively. Contents of Polyunsaturated fatty acids were comparatively high in phospholipids than other lipids.

• Journal of Environmental Science International
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• v.21 no.6
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• pp.763-768
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• 2012

The objective of this study was undertaken to investigate changes in fatty acid profile of breast and thigh muscle of old laying hens as transferred from cage to backyard raising system and to provide basic information on using old laying hens to producers for environmental managements. Overall, percentages of unsaturated fatty acid obtained from breast and thigh muscle with cage and backyard raising system are the most abundant, followed by saturated fatty acid. For breast muscle, there were no differences (P>0.05) between cage rearing system and backyard raising system in saturated fatty acid (SFA) and mono unsaturated fatty acid (MUFA). Poly unsaturated fatty acid (PUFA) and PUFA:SFA ratios were significantly higher in backyard raising systems in comparison with cage rearing systems (P<0.05). No differences (P>0.05) were detected between both rearing systems for MUFA, PUFA, and PUFA:SFA ratios with thigh muscles. SFA in thigh muscle was significantly (P<0.05) higher in cage rearing systems compared with backyard raising systems. In conclusion, using breast and thigh muscle meats from old laying hens as functional foods or investigating impact assessment on the improvement of farm management system may serve as a good management practice to encourage producers.

• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.219-230
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• 2004

In recent years, the consumption of livestock products were markedly decreased by awareness of world-widely occurred diseases including mad cow disease, Foot and mouth disease, Hog cholera, and Poultry Influenza virus. the consumers ara also wanting to have highly safe food such as organic animal products because of concerning about residual of antibiotics in animal products. However, disease control and impairment of productivity are the major problem in organic animal production. On these points of view, the present study was undertaken to investigate the effects of 1% or 2% of dietary probiotics fortified with various minerals on improvement of egg production and egg quality in old lay6r feeding low quality feed mainly composed of food waste, sesame meal, and rice bran. After 4 weeks of experimental feeding, the diameter of spreading of egg white was clearly decreased from 11.2cm of control eggs to 10.5m and 10.1m in 1% and 2% treatment group eggs, respectively. The color of egg yolk was 9.3 in control eggs but remarkably increased in treatment groups showing 10.1~10.2. Egg production was 75.8% in control layers but significantly increased to 79.8% of 1% treatment group and 82.9% of 2% treatment group layers. Egg weights (C : 66.3g, 1% : 73.2g, and 2% : 76.7g) and egg shell thickness (C : 0.33mm, 1% : 0.35mm and 2% : 0.36mm) were also increased by the addition of 1% or 2% of probiotics when compared to those of control group eggs. All together, it has been suggested that dietary addition of probiotics fortified with various minerals can improve the egg quality and egg production in layer's productivities by the recycling of organic waste resources such as food waste and agricultural by-products.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.527-532
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• 2015

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

• Monthly Korean Chicken
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• s.138
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• pp.73-76
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• 2006

본회는 지난달 12일부터 19일까지 5박7일의 일정으로 한형석 본회 회장을 단장으로 네덜란드, 벨기에, 독일 등 3개국의 도계 및 닭고기 포장시설을 시찰했다. 총 22명으로 구성된 이번 시찰단은 닭고기 포장유통 의무화에 맞춰 정형화된 외국의 시설을 둘러보기 위해 마련되었으며 도계 및 포장기계 설비회사인 Meyn社, Systemate社, 그리고 Stork社의 도움으로 진행되었다. 닭고기 포장유통은 단순히 포장으로만 진행되는 것이 아니라 사전준비 작업인 칠링(닭고기의 온도를 낮추는 시설)의 중요성이 대두되면서 포장시설과 함께 도계시설을 중점적으로 점검하게 되었으며 이와 함께 부분육 가공공장도 둘러볼 기회를 가지게 됐다. 이번에 방문한 도계장은 모두 에어칠링 시스템을 갖춘 곳이며, 도계장에 대한 전문지식이 부족하여 간략하게 방문한 회사의 개요만 설명하고자 한다. 처음 방문한 도계장은‘Clazing’이라는 회사로 시간당 1만5천수를 작업하는 규모이다. 작업물량은 2㎏ 이상의 산란 노계전문처리장이며 닭을 부위별로 절단∙처리하는 컷업전문 처리장이다. Flandrex 도계장 역시 노계전문 처리장으로 닭을 부위별로 분할, 아프리카 등지로 수출을 하고 있으며 시간당 9천수 정도를 작업한다.‘Klaassen푸드’는 2000년도에 세워진 도계장으로 시간당 9천수를 작업하며 부분육을 생산 벌크로 포장하여 주로 도매상중 원료육 취급업자에게 공급하고 있다. ‘Broviand社’는 닭가슴살 등을 전문으로 발골하는 회사로 시간당 6천수를 발골하며 햄버거 패티 등 가공원료로 전량 납품하고 있다. 앞서 소개한 Clazing社등에서 분할된 부분육을 발골하는 것으로 보여졌다.‘Flschgefluge社’는 독일에 위치한 회사로 원래는 사료회사를 운영하다가 도계장을 하게 된 경우로 수평계열화체계를 갖추고 있는 것으로 보인다. 시간당 1만2천수를 작업하며 95%를 부분육으로 생산, 전량 포장하여 마트 등으로 유통시키고 있다.