• Korean Journal of Agricultural Science
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• v.34 no.1
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• pp.53-60
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• 2007

A layer feeding trial was conducted for 10 weeks to investigate the effects of the addition of corn distillers dried grains with solubles (DDGS) to layer diets on the laying performance, egg qualities, and yolk fatty acid composition. Nine hundred Hyline Brown layers, 24 weeks of age,were randomly allotted to 20 replicate laying cages, 45 birds per replicate. There were four diet treatments (0, 10, 15, and 20% DDGS), and five replicates per treatment. All experimental diets were prepared to contain iso-protein (17%) and iso-calorie (TMEn 2,780 kcal/kg). The use of DDGS up to 20% level in layer diets did not exert any influence on feed intake, laying rate, total egg mass, mean egg weight, and feed conversion ratio. DDGS did not exert any influence in weight of egg, breaking strength, and color of eggshell. The albumen height and Haugh unit was not influenced by DDGS addition. The yolk color was significantly increased by DDGS supplementation. As the DDGS level increased, the oleic acid content decreased, and the linoleic acid increased (P<0.05). The degree of saturation of yolk fatty acids was not affected by dietary DDGS. The inclusion of DDGS up to 20% in layer diets resulted in the decrease of feed cost per kg without any effect in the laying performance. In conclusion, the use of DDGS up to 20% level in layer diets could replace corn and soybean meal without any harmful effect on the laying performances.

• 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.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.645-650
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• 2008

The effects of various levels of dietary dried whole crop of kale (0.1%, 0.3%), dried peel of kale (0.3%), dried whole crop of Angelica keiskei (Koidz) (0.1%, 0.3%), and peel of Angelica keiskei (Koidz) (0.3%) in egg-laying performance were studied with 560 ISA brown layers for a period of 12 weeks. No significant differences were recognized between the treatments and control in egg production, feed intake and egg mass. The quality of egg and eggshell were not different among treatments but egg yolk color was improved in the both of whole crop and peel of kale and Angelica keiskei (Koidz). Vitamin and polyunsaturated fatty acid concentration of eggs increased in treatments compared to control but were not significantly different from controls. In conclusion, dried peel of kale and Angelica keiskei (Koidz) supplementation in laying hens diet improved egg yolk color, and improve vitamin concentration of chicken eggs.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.208-212
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• 1997

Total lipid were extracted from the eggs of Fugu xanthopterus and were then resolved into lipid subclasses by silica gel column chromatograpy. The fatty acid composition of total lipid, triacylglycerols, phospholipids and wax esters of these oils were analyzed by gas-liquid chromatography. Proximate percentage of total lipid from the sample was 12.63%. The lipid classes of eggs of Fugu xanthopterus fractionated by silica gel column chromatograpy were 59.37% of triacylglycerols, 15.46% of phospholipids, 6.9% of wax esters. The egg lipid obtained from Fugu xanthopterus was enriched with DHA in every class. In particular, the phospholipid contained the highest level of DHA(19.3%) than the other. The sum of polyenoic acids(27.4%). The fatty alcohols were mainly composed of saturated alcohols such as C16:0 alcohol(62.6%), C14:0(7.9%) and C18:0(5.8%), while the level of polyene alcohols was strikingly low compared with that of saturated alcohols.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.271-278
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• 2002

Two experiments were conducted to compare the effects of the natural and synthetic commercial pigments on the laying Performance, Pigmentation and fatty acid contents in e99 yolk of laying hens. The experimental diets were formulated to have isocalories and isonitrogen. In experiment I, the diet does not contain the com in which the xanthophylls are free, and in experiment II, the diet contained 54% of corn in which the level of xanthophylls are 19.34 ppm/kg (calculated levels). In the experiment 1, 480 ISA Brown laying hens were divided into eight groups. Each group has 60 birds fed the 0% of corn with 8 types of pigment levels for 4 weeks. in the experiment 2, 600 ISA Brown laying hens were divided into ten groups. Each group has 60 birds fed the 54% of com diet with 10 types of pigment levels for 4 weeks. Feed intake, e99 Production, egg weight and feed efficiency did not have significant difference in experiments I and II. Albumen height and haugh unit did not have significant difference in both experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment was better than that of the natural pigment. In the experiment 2, the pigmenting effect of mixing pigments were investigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The pigmenting effect of synthetic red pigment was greater than that of the natural red pigment. However, the pigmenting effect of natural pigment was greater than that of synthetic pigments when the levels of synthetic and natural red pigments in diet are higher in TM3 and TM8. The fatty acid content in yolk was not affected by pigment addition.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.137-144
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• 2011

The current work was carried out to investigate the effect of crossbred Korean native chickens (KNC) on fatty acid, amino acid and nucleotide-related compounds contents of chicken meat. A total of 360 male chicks (1d of age) was used in this work and were divided 4 groups as A) (KNC egg-meat type C strains ${\times}$ KNC meat type S strains) ${\times}$ Ross broiler, B) (KNC egg-meat type C strains ${\times}$ KNC meat type H strains) ${\times}$ KNC meat type S strains, C) (KNC native R strains ${\times}$ KNC meat type S strains) ${\times}$ KNC meat type H strains and D(White Semibroiler Chickens) strains for 5 weeks at the flat house. Palmitic acid and vaccenic acid were highest in C strain meat, and myristic acid and linolenic acid were lowest in A strain meat (p<0.05). Saturated fatty acid was lowest in C strain meats (p<0.05). Valine, leucine, phenylalanine and lysine of essential acid were low in A strain meat. Cystine, aspartic acid, glycine, alanine and proline were also low in A strain meat. Hypoxanthin (Hx) was high compared other strains at 5 weeks and low at 10 weeks. IMP was high compared other strains at 5 and 10 weeks. AMP has not significant difference among strains at 5 weeks but B strain was high other strains at 10 weeks. These results showed that C stain was excellent on the fact of nutrients compared to other strains. Consequently, the result of this work gave the basic data that needed to develope the new strains.

• Bulletin of the Korean Chemical Society
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• v.18 no.7
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• pp.761-766
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• 1997

Phospholipase C from Clostridium perfringens is known to catalyze the hydrolysis of phospholipids in biological membranes. In this study, a simple and sensitive method for assaying phospholipase C was developed by using liposomes entrapping calcein as a fluorescent marker. Phospholipase C-induced lysis of liposomes was determined by measuring the fluorescence intensity of calcein released out from liposomes, Various liposomes with different compositions were prepared by reverse-phase evaporation method to investigate the effect of liposomal composition on the lytic activity of phospholipase C. The calcein-entrapping efficiency of liposomes was affected by the chain length of fatty acid in phosphatidylcholine constituting liposomes. The lytic activity of phospholipase C was the highest against liposomes prepared with eggPC. The lytic activity decreased with increasing chain length of fatty acid in phosphatidylcholine. Incorporation of cholesterol more than 20% into the liposomal bilayer inhibited the phospholipase C-induced lysis. The lysis of liposomes was more greatly increased by the addition of 10 mM of calcium. The lytic activity of phospholipase C was also affected by the surface charge of liposomes. Taken together, it was concluded that reverse-phase evaporation vesicles composed of dipalmitoylphosphatidylcholine and cholesterol in the molar ratio of 9 : 1 allowed to detect the lowest concentration of phospholipase C (0.10 μg/assay volume). This study suggested that the use of liposomes can provide a simple, sensitive and inexpensive method for assaying phospholipase C.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.398-408
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• 2020

The purpose of the present study was to investigate the mechanism of metabolic partitioning between oxidization and esterification of liver fatty acids synthesized and secreted by the liver from egg yolk-fed laboratory rats. Animals were divided into four groups and orally administered egg yolk daily for 30 days: CON (control group, 1.0 g of saline solution), T1 (1.0 g of pork belly oil), T2 (1.0 g of egg yolk), and T3 (1.0 g of pork belly oil and 1.0 g of egg yolk, alternatively each week). The accumulation rate of [¹⁴C]-labelled lipid in liver was lowest in T2 among all treatments (P<0.05). Phospholipid secretion was higher in T2 than other treatments (P<0.05). The triglycerol secretion was highest in T1 and higher in the order of CON, T3, and T2 (P<0.05). Metabolic partitioning rate of phospholipid from total glycerolipid was highest in T2, followed by T3, CON and T1 (P<0.05). The ¹⁴CO₂ production from total glycerolipid was the highest in T2 and showed a high oxidation rate compared to CON, T1, and T3 (P<0.05). Metabolic partitioning of glycerolipid from the liver decreased in triglycerol of T2 compared to CON, T1, and T3, whereas phospholipids of T2 increased (P<0.05).

• Korean Journal of Heritage: History & Science
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• v.37
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• pp.309-326
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• 2004

There are some methods such as fatty acid analysis and microscope analysis of parasite egg and pollen and genetic analysis of ancient bacteria from ancient soil. The fatty acid analysis can examine whether some materials is human feces or animals. This is important thing to reconstruct ancient toilet culture pattern. The methods using TLC and GC-MS as organic chemistry is able to confirm ancient diet life style and nutritive conditions. The microscope analysis of ancient soil is able to confirm ancient parasite egg and pollen. It is possible to analogize ancient human diseases from this analysis. Also, genetic analysis is able to confirm genetic diversity and variation pattern of ancient organisms in archeological soil. Most of all, it is convinced of carrying through genetic preservation of exterminated ancient organisms. If archeological soils should be analysed through the natural scientific methods such as organic chemistry, soil science, microbiology, molecular biology, and genetics, this is helpful for us to understand and interpretation past historic event. And it is expected to perform an major role for understanding origin of ancient human and life style.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.611-620
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• 2008

The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at $180^{\circ}C$. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.