• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• Journal of Life Science
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• v.12 no.1
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• pp.61-66
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• 2002

This study were constructed to investigate effects of duck's egg oil on antitumor agent or a new natural immunomodulator. To obtained the aboved objectives, Duck's egg oil was purified the large scale from Duck. Duck's egg oil was accelerated the increasing reaction of mouse spleen cells, while inhibited to increase the YAC-cells. However, there is no significance the rate of CD4'/CD8'cell. The normal rate of CD4'-T and CD8'-T cells were accelerated the higher rate than that normal mouse group, and Duck's egg oil feeding mice showed a significant enhancement of expression of IL-2 receptors, an increase of numbers of CD4+ T cells, CD8+ T cells. Otherwise, Duck's egg oil stimulated the production of NO from peritoneal macrophages and the production of TNF-a and also significantly accelerated in the spleen mice. On the other hands, lung localization of B16F10 melanoma cells inhibited by Duck's egg oil. These results found that Duck's egg oil is useful new functional materials as antitumor agent or immunomodulator.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.1-6
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• 2014

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

• Journal of environmental and Sanitary engineering
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• v.12 no.1
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• pp.9-13
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• 1997

This study was carried out to quantify 11 trace minerals including Ca in wild duck egg, focused on health-aid-food, with Inductively Coupled Argon Plasma Atomic Emission Spectrometry(ICAPS). It showed the highest levels of P, Fe, Zn and Cu in egg yolk compared with those of another constituents in wild duck egg. In egg white, the trace mineral levels were demonstrated K 1096 ppm, Na 1666 ppm, respectively. Therefore the levels of K, Na are considerably high. The contents of Ca and Mg are conspicuously high in egg shell respectively. The essential minerals such as Co, Cr and Mn were trace in all constituent of wild duck egg, respectively.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.41-46
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• 1998

The aims of this study are conducted to investigate the effect of Duck's egg oil no new functional characteristics in the diabetics induced by streptozotocin(STZ) and inhibition of antitumor activity toward Sarcoma-180 bearing mice. Serum glucose content by administration of Duck's egg oil in diabetic group induced by STZ were maintained with normal state than that of control. Phospholipid and triglyceride contents were significant decrease in group of administration with Duck's egg oil than that of control group. Total cholesterol, LDL + VLDL cholesterol and atherosclerotic index were decreased in the group of treatment of Duck's egg oil when does level compared with that of control group. On the other hand, the growth inhibition of the Sarcoma-180 showed the highest level of 63.89% when 150㎎/㎏ Duck's egg oil administrated. The life prolongation effect showed 19.7% at dose of 150㎎/㎏.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.565-569
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• 2003

The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the organoleptic evaluation of duck egg yolks. A total of 180 30 wk old laying Tsaiya ducks, at the beginning of peak production, were allotted into 6 treatments with 3 replicates each. Ducks were fed one of the 6 experimental diets, supplemented with 2% tallow (control) and graded levels of RCLO at 2, 3, 4, 5, and 6% to a corn-soybean diets, respectively, for 6 wks. All of the experimental diets were formulated to be both isocaloric and isonitrogenous. Feed and water were supplied ad libitum throughout the experimental period. The results indicated that the RCLO supplementation levels did not affect (p>0.05) egg production, egg mass, feed intake, feed efficiency or body weight change. Egg weight was the lightest when the ducks received the 6% RCLO diet. The eicosapentaenoic acid, docosahexaenoic acid, and total n-3 PUFAs contents in the yolks increased with increasing RCLO supplementation. The taste and general acceptability of the hard-boiled eggs were not significantly different among the treatments. However, a fishy flavor was much higher when ducks were fed diets supplemented with 5% and 6% RCLO diets.

• Animal Bioscience
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• v.34 no.11
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• pp.1870-1878
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• 2021

Objective: The objective of this experiment was to investigate the effects of different colors produced by light emitting diode (LED) on Brown Tsaiya ducks. Methods: A total of 144 female Brown Tsaiya ducks were randomly allocated into three individual cage rearing chambers with different LED illumination colors as treatments. Three different treatments were: i) white color, ii) blue color, and iii) red color. The experiment periods were from ducks 21 to 49 weeks of age, determined traits included i) egg laying performance, ii) feed intake, iii) egg shell breaking strength, iv) egg shell thickness, v) egg Haugh unit, vi) egg weight, vii) serum Estradiol and Progesterone concentration, and viii) behavior pattern. Results: The results indicated that when compared with white and blue color, red color could stimulate ducks sexual maturation and raised the egg laying performance. The red light group was also observed to have the highest feed intake among three treatments. The blue treatment had the lowest egg shell breaking strength and the highest egg weight among three treatments, nevertheless, no significant difference was observed among three treatments on egg shell thickness and egg Haugh unit. The red light group had higher serum estradiol concentration than the white and blue groups, but no significant difference among treatments on the serum Progesterone concentration was found. The results of behavior pattern indicated that red light group showed more feeding and less resting behavior compared to the blue light group. Conclusion: We found a potential of applying red light illumination in the indoor laying duck raising system with positive results on egg laying performance and acceptable egg weight, equivalent egg qualities compared to white and blue light.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1535-1541
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• 2018

Objective: In birds, three types of melatonin receptors (MTNR1A, MTNR1B, and MTNR1C) have been cloned. Previous researches have showed that three melatonin receptors played an essential role in reproduction and ovarian physiology. However, the association of polymorphisms of the three receptors with duck reproduction traits and egg quality traits is still unknown. In this test, we chose MTNR1A, MTNR1B, and MTNR1C as candidate genes to detect novel sequence polymorphism and analyze their association with egg production traits in Shaoxing duck, and detected their mRNA expression level in ovaries. Methods: In this study, a total of 785 duck blood samples were collected to investigate the association of melatonin receptor genes with egg production traits and egg quality traits using a direct sequencing method. And 6 ducks representing two groups (3 of each) according to the age at first eggs (at 128 days of age or after 150 days of age) were carefully selected for quantitative real-time polymerase chain reaction. Results: Seven novel polymorphisms (MTNR1A: g. 268C>T, MTNR1B: g. 41C>T, and g. 161T>C, MTNR1C: g. 10C>T, g. 24A>G, g. 108C>T, g. 363 T>C) were detected. The single nucleotide polymorphism (SNP) of MTNR1A (g. 268C>T) was significantly linked with the age at first egg (p<0.05). And a statistically significant association (p<0.05) was found between MTNR1C g.108 C>T and egg production traits: total egg numbers at 34 weeks old of age and age at first egg. In addition, the mRNA expression level of MTNR1A in ovary was significantly higher in late-mature group than in early-mature group, while MTNR1C showed a contrary tendency (p<0.05). Conclusion: These results suggest that identified SNPs in MTNR1A and MTNR1C may influence the age at first egg and could be considered as the candidate molecular marker for identify early maturely traits in duck selection and improvement.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.14-25
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• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.