• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1069-1074
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• 2014

In China and South East Asia, the duck (common duck) is important in egg production for human consumption. Plumage color is a breed characteristic and of economic importance, together with egg production. Our aim in this study was to investigate the inheritance of plumage color in three Chinese indigenous egg-type duck breeds, Shan Ma (S), Putian White (F) and Putian black (P), and some of their crossbreds. These three breeds have different plumage color and are used in crossbreeding. The crossbred laying ducks $F{\times}(P{\times}S)$ and $F{\times}(S{\times}P)$ showed highly improved laying ability but heterogeneous plumage color. Genotypes at four relevant loci were investigated by studying down color and pattern in ducklings after crossbreeding. $F_1$ ducklings from the matings $F{\times}S$ and $S{\times}F$, $P{\times}S$, and $S{\times}P$ were classified into four classes of plumage color (the Shan Ma plumage color, black, white, or multicolored) over three generations. Parents were selected for the Shan Ma plumage color of their progeny. In the fourth generation, P male and P female ducks were selected according to the frequency of the desired class of plumage color (Shan Ma) of their $F_1$ progeny to obtain the so-called "Brown Putian Ma duck". The Shan Ma duck genotype was identified as having the restricted mallard color pattern ($M^RM^R$), full expression of any of the patterns or colors (CC), no extended black (ee) and no brown dilution D (D). The Putian White genotype was recessive white (cc), no extended black (ee) and no brown dilution D (D). The Putian Black genotype exhibited full expression of extended black (E gene) and no brown dilution (CCEE D [D]). It was shown that $F{\times}S$ and $S{\times}F$ tests should be implemented to eliminate the recessive white c allele in the S line and the dominant extended black E allele in the F line. It was also shown that the Brown Putian Ma obtained from Putian Black, with no extended black genotype (ee), could be used to get rid of the black plumage (E gene) in the crossbred ducks. This could provide a solution for producing 3-way crossbred ducks Putian $White{\times}$(Putian-$Ma{\times}Shan$ Ma) and Putian $White{\times}$(Shan $Ma{\times}Putian$-Ma), with the desired Shan Ma feather color.

• 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.

• 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.22 no.11
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• pp.1587-1593
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• 2009

Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed with papain (DEWHP) had the highest peptide content among the five enzymatic treatments. Besides, the peptide content of DEWHP increased when the enzyme to substrate ratio (E/S ratio) increased. It was suggested that higher E/S ratio contributed to elevate the degree of hydrolysis of DEW effectively. Similar results were also obtained by Tricine-SDS-PAGE. In addition, SDS-PAGE patterns indicated papain was the only one amongst all enzymes with the ability to hydrolyze DEW. In antioxidant properties, DEWHP showed more than 70% of inhibitory activity on linoleic acid peroxidation and superoxide anion scavenging. Moreover, the $Fe^{2+}$ chelating effect of DEWHP was greater than 90%, while no significant difference was observed in DPPH radical scavenging and reducing ability. The results of peptide contents, antioxidant activities and electrophoresis suggested that the higher the peptide content, the stronger the antioxidant activities in DEWHP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1328-1332
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• 2011

This study was carried out to investigate changes in epigallocatechin gallate (EGCG) contents and antioxidant activity of duck egg after pressurized soaking in green tea extract. The duck eggs were soaked in different concentrations of green tea extract (10~30%) and subjected to pressures of 0.1~5.0 MPa for 30 min at ambient temperature in a lab model high-pressure rig. After pressured treatment at 5.0 MPa in 30% green tea extract, EGCG content of duck egg white (20 mg/100 g) markedly increased compared to that of untreated sample (0.17 mg/100 g). Moreover, the antioxidant, hepato-protective, and cellular antioxidant activities of duck egg white after pressured treatment at 5 MPa in 30% green tea extract were all higher than those of untreated sample. Our results could have a direct impact on duck egg consumption by increasing consumer awareness of the health benefits of duck eggs.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• Korean Journal of Veterinary Research
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• v.57 no.2
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• pp.117-126
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• 2017

Bovine mastitis is an important microbial disease in the dairy industry. We investigated the frequencies of bacterial pathogens in 62 farms and pathogen antibiotic resistance from mastitis samples (n = 748). We tested the antimicrobial activity of chicken and duck egg white and lysozyme purified from chicken egg white. Moreover, we compared the microbiomes of normal and mastitic raw milk obtained by 16S rRNA gene pyrosequencing and culture methods. The results showed that the frequencies of Gram-positive pathogens (Enterococcus faecalis 37% and Staphylococcus aureus 36%) were higher than that of a Gram-negative pathogen (Escherichia coli 15%). Resistance frequencies to ampicillin and norfloxacin were lowest in Staphylococcus aureus (21%), Enterococcus faecalis (23%), and Escherichia coli (33%), and the antimicrobial activity of chicken egg white was higher than those of lysozyme and duck egg white. Pyrosequencing results revealed clear differences between the microbiomes of mastitic and normal raw milk samples and revealed a slightly similar, but clearly different, composition of pathogens compared to that from the culture method. Thus, pyrosequencing may be useful for elucidating changes in microbiomes during mastitis progression and treatment. A chicken egg white and antibiotic combination may help with mastitis treatment; however, further studies are needed.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1487-1496
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• 2020

Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties. Methods: DDEWP was hydrolyzed by three proteases, including pepsin (PEP), Bacillus spp. (BA) and natokinase (NAT) with three different enzyme concentrations (0.1%, 0.3%, and 0.5%), individually. The important key hydrolysis parameters such as hydrolysis degree, yield, antioxidant and antimicrobial activity were evaluated in this experiment. Results: The results showed that the degree of hydrolysis (DH) of all treatments increased with increasing hydrolysis time and protease concentrations. The antioxidant and antimicrobial activities of the hydrolysates were affected by type and concentration of protease as well as hydrolysis time. Hydrolysis of PEP significantly (p<0.05) obtained the highest yield of hydrolysates, however, both of BA and NAT showed substantially lower DH values and still did not exceed 5% by the end of hydrolysis. Among the different hydrolysates, PEP exhibited significantly higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than BA and NAT. All DDEWP hydrolysates from PEP had low ferrous ion chelating activity (<37%) that was significantly lower than that of NAT (>37% to 92%) and BA (30% to 79%). Besides, DDEWP hydrolysates of PEP presented significantly higher reducing power than BA and NAT. In antimicrobial activities, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa were not effectively inhibited by any DDEWP hydrolysates of PEP except for Staphylococcus aureus. Especially, the excellent antibacterial activity against S. aureus only was displayed in DDEWP hydrolysates of PEP 0.1%. Conclusion: DDEWP hydrolysates from PEP demonstrated significantly better DH, yield, DPPH radical scavenging activity and reducing power, furthermore, had excellent inhibitory on S. aureus due to large clear zone and moderated inhibitory in bactericidal inhibition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.291-295
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• 1998

The ovalbumins obtained from hen's and duck's egg white were irradiated with up to 100 kGy at room temperature. The purified proteins were evaluated for their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern in these proteins were also analyzed. The obtained results indicated that gamma irradiation within the tested dose range(up to 100kGy) produced no statistically significant changes in the in vitro digestibility an amino acid compositions. Analysis of gamma-irradiated ovalbumins by SDS-PAGE revealed radiolysis of ovalbumin into proteins or peptides of low molecular weights.