• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.12 s.255
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• pp.1603-1610
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• 2006

In this paper compressive characteristics of composite egg-box panels were investigated and energy absorption was calculated from the nominal stress-strain relations obtained by the compressive tests. Several different stacking sequences and number of plies were introduced for investigation of static compression characteristics and the energy absorption rates of composite egg-box panels. The compressive stress-strain relation and energy absorption of various composite egg-box panels were compared with those of aluminium egg-box panels. From the test results it was found that the fracture behavior of composite egg-box panel was affected by stacking angle causing different local deformation, during lay-up and draping processes and types of prepreg; that is, plain weave carbon/epoxy and 4-harness satin glass/epoxy. The energy absorption capacity of composite egg-box panels were proved to be higher than that of aluminium egg-box panels with low mass.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.1-6
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• 2002

Eggs obtained from 46 and 42 weeks old meat (Hybro) and layer (Leghorn) breeders flocks, respectively were used to examine the effects of genetic type of birds and egg size (small, medium and large) on variables of eggshell characteristics and hatchability traits. The variables measured were egg weight (EW), egg surface area (ESA) and eggshell characteristics (shell conductance (EC), per cent shell (PS), shell thickness (ST), shell volume (SV), shell density (SD) and hatchability traits (per cent hatchability (HP), early dead embryos (ED), late dead embryos (LD), pips with live embryos (PL) and pips with dead embryos (PD)). Genetic type of bird influenced all egg characteristics and HP of eggs. Eggs produced by the small Leghorn bird had lower EW, ESA, EC, ST, SV and HP than those produced by the heavy Hybro bird. The reduction of HP was associated with an increase in the percentage of ED and PL. Egg size influenced all variables measured except ST. Small size eggs had lower EW, ESA and EC and higher PS and SD than those of large eggs. Medium size eggs produced a higher HP when compared with that of large size eggs. The reduction of HP in large eggs was associated with higher percentage of ED, LD and PL. There were significant interactions between the genetic group of birds and egg size on LD and HP. Large egg size of Hybro birds had higher LD and lower HP than those of small size eggs produced by the same flock. However, There was no difference in HP and LD among the different egg sizes produced by Leghorn birds. It was concluded that genetic make up of birds and egg size influence eggshell characteristics and HP. The type of bird (heavy or small) influences the optimum egg size for successful hatching. Attention should be given to the size and eggshell characteristics of eggs of breeders' flocks for achieving maximum HP.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.67-76
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• 2001

The "crescent-egg" a new spontaneous mutant was detected in a white egg strain k37. Studies were carried out the linkage analysis, to investigate phenotypic characteristics and biochemical analysis of haemolymph and ovarian protein. The mutant, ore was independent from 20 linkage groups P(2), Ze(3),L(4), oc(5), sn8), Ia(9), w-1(10), K(11), ch(13), U(14), bl(15), cts(16), bts(17), mln(18), nb(19), oh(20),Lan(21), or(22), tub(23) and Xan(27). The fertilization, hatchability and larval growth were not different from the those of normal eggs. The content and composition of yolk protein were similared to normal eggs. Scanning electron microscopy revealed the areal specific structure in dorsal region of egg-shell of cre mutant. Analysis of chorion protein by isoelectrofocusing(IEF), was resolved no difference in the composite of the chorion protein. We conclude that the egg mutant ere is expressed only in the egg-shape formation and region specific determination.

• Journal of Sericultural and Entomological Science
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• v.34 no.2
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• pp.13-19
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• 1992

This study was investigated the relationship between egg size and manifestation of quantitative characteristics such as larval growth, cocoon weight and cocoon shell weight etc. There was a high positive correlation between egg size and body weight of newly hatched larva. Until 2nd instar, larval growth was affected by egg size. The body weight of grown larva from big eggs were heavier on all strains except for strain El6 and the larval duration from big egg were shorter on the Japanese and the Chinese skins. These facts show that the characteristics of larval body weight and larval duration were affected more by the strain than by the egg size. The cocoon characteristics of big eggs were better in comparison than those of regular eggs.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.297-302
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• 2002

The effects of eggshell pigmentation and egg size (medium and large) on the spectral properties and characteristics of eggshells were examined in eggs from two genetic groups of breeder flocks. Birds from meat (Hybro, pigmented eggshell, PES) and layer (Leghorn, non-pigmented eggshell, NPES) at 40 and 46 weeks of age, respectively, were used. Measurements of per cent shell (PS), shell thickness (ST), shell volume (SV), shell density (SD), egg shell conductance (EC) and physical dimensions of eggs were made. The spectral properties of eggshells were measured over the wavelength (WL) range of 200 to 1,100 nm. Eggshell absorbed approximately 99.8 percent of the light and transmitted only about 0.12 percent with a maximum light transmission at the near-infra-red region of about 1075 nm. It attenuated shorter WL and transmitted longer WL. Eggshell pigmentation and egg size influenced light transmission into the egg. The NPES had higher EC and transmission of light and lower PS and SD than those of the PES. Large size eggs had higher EC, SD, SV, transmission of light and egg physical dimensions than those of medium size eggs. It is concluded that genetic make up of birds and egg size influenced eggshell characteristics including EC and that, as a consequence, the difference in the spectral properties of eggshells. The pigmentation of eggshell influenced the amount and WL transmitted into the egg. The size and EC of eggs influenced the amount of light transmitted through the eggshell. EC is a good indicator for the ability of eggshell to transmit light.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.684-687
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• 2004

A study was conducted to determine the effect of live weight of pheasants on egg production and egg quality characteristics. A total of 48 ring-necked pheasants were divided into control, heavy, middle and light BW groups. Live weights of the control were 1,187 g, 1,352.92 g for heavy group, 1,247.92 g for middle group and 1,003.33 g for light group. Egg production of groups were found as 47.32, 42.82, 45.79 and 46.51% respectively, in 10 weeks of period. There were no statistical differences on egg production among the groups. The effect of live weight on egg weight, shape index, specific gravity, shell weight, shell thickness, Haugh Unit, yolk weight and albumen weight were found statistically significant (p<0.05). The effect of live weight on albumen index, membrane weight and membrane thickness were found not important (p>0.05). On the other hand, other important factors to be effective on the egg quality of pheasants should be investigated. As a result of this study, live weight of pheasant hens is not an important factor to obtain high egg production in pheasants. But, body conformation of breeding materials should be in good conditions.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.323-337
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• 2020

This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwave-processed groups. 336 ten-week-old female laying quails were used in the study, and the experiment continued for 19 weeks. In the study, the differences among the groups were insignificant in terms of live weight, feed intake, feed efficiency, egg weight and egg quality characteristics such as shell thickness, shell weight, yolk weight, yolk color and albumin index. The differences were significant in terms of the shape index, Haugh unit (p<0.05) and yolk index (p<0.01). Consequently, it was observed that different thermal processes on chickpeas did not usually have a significant effect on the yield performance of the quails, and the results that were obtained were similar to the other groups. However, it was determined that some egg quality characteristics were affected by the autoclaving and microwaving processes. Between the thermal processes, it may be stated that autoclaving provided better results.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.996-1002
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• 2008

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.909-921
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• 2022

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.