• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.197-202
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• 2000

Chemical characteristics of the cricket, Gryllus bimaculatus, were investigated in total composition, amino acid composition, fatty acid composition and mineral components. After the treatment of 0.4% of G. bimaculatus in the chicken feed, the changes of fatty acid composition in the chicken meat and egg were also estimated. As the result, saturated fatty acid, especially palmitic acid, decreased 4% and unsaturated fatty acids, linoleic aced and arachidonic acid, increased 12 and 23%, respectively, compared with those of control. In addition, there was a small increase in Eicosapentaenoic acid(EPA). The sensory test of the chicken meat resulted in increased flavor, brightness and yellow color. The sensory scores of G. bimaculatus egg in the point of taste resulted in somewhat better estimate than control. These results are appear to be stemmed from fatty acids of cricket.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1165-1170
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• 2003

A total of 250 laying hens were fed a diet containing 0, 1, 2.5 or 5% conjugated linoleic acid (CLA), and 5% Safflower seed oil (SSO) for 5 weeks, and eggs were collected by week to analyse lipid characteristics of egg yolk. Egg yolk from CLA-fed groups showed significant increase in CLA content with increased CLA in the diet. Dietary CLA also increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in the egg yolk. The proportion of myristic, palmitic, stearic and CLA were increased, while those of oleic, linoleic, linolenic and arachidonic acid were decreased. The cholesterol content in egg yolk was significantly decreased by dietary CLA for 5 weeks feeding. After 7 days of feeding, 5% CLA-fed group showed the lowest cholesterol content in egg yolk. CLAfed groups showed significantly lower 2-thiobarbituric acid-reactive substances (TBARS) values compared to control and SSO-fed group after 14 days of storage. No significant differences in TBARS values among CLA-fed groups were observed at the 28 days of storage. Results suggested that lipid oxidation of egg yolk during cold storage could be inhibited by dietary CLA due not only to changes in fatty acid composition but also to the high concentration of CLA in egg yolk.

• Journal of Life Science
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• v.9 no.4
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• pp.493-495
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• 1999

Eicosapentaenoic (EPA, 20:5) and docosahexaenoic (DHA, 22:6) acids of gull eggs were analyzed and the results are summarized as follows: 1. EPA and DHA were 2.25% and 4.35% in the total fatty acid of gull eggs. 2. Triglyceride fractions in the fatty acids had 0.56% in EPA and 1.59% DHA. 3. Diglyceride fractions contained 1.10% EPA and 1.97% DHA. 4. Phospholipid fractions had the most abundant amounts of 4.26% EPA and 8.13% DHA.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.103-104
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• 2004

This study was evaluated the dietary affect of ceramics on laying performance, intestinal microflora population, NH$_3$ and VFA gas emission from excreta and fatty acids composition of egg yolk in laying hens. A total of 180 layer at 34 weeks of age were fed the experimental diets containing 0.0 % (Control), 0.4 % and 0.8 % of ceramics powder for 6 weeks. It is concluded that 0.4 % ceramics powder supplementation in the 34 to 40 weeks laying hens diet, improves the laying performance and ratio of egg yolk n-6/n-3 fatty acids contents and decreasing emission of NH$_3$ and VFA gas from excreta.

• 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.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.294-300
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• 2003

The chicken egg provides a perfectly packaged, portion controlled, highly nutritious food containing vital nutrients essential for maintaining human health. However, concern by health professionals over the possible association of diets high in fat and cholesterol to chronic diseases has led to a decrease in egg consumption. Several different strategies have been adopted by the poultry food industry to enhance the nutritional value of eggs. The major emphasis has been focused on the modification of polyunsaturated fatty acid composition and fat soluble vitamins. This review briefly describes the composition, lipid nutrient content and the positive health effects of egg lipid nutrients.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.

• Korean Journal of Poultry Science
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• v.26 no.4
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• pp.217-236
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• 1999

Among polyunsaturated fatty acids (PURAs) targeted for manipulation in animal tissues (poultry eggs and meat), omega-3 PUFAs(n-3 PUFAs) are discussed in this review. 3 or 5% dietary menhaden oil (MO) supplemented layer diets was reported to increase docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents in the egg. MO at 1.5% also increased the deposition of up to 180mg total omega-3 fatty acids / yolk. Utilization of 5% ground flax seed (FS) resulted in similar total omega-3 fatty acid (FA) deposition as 1.5% MO. However, the basic feed formulations used in the Canadian feed industry usually include 10 to 20% FS in the egg laying diets. Recently several studies reported that addition of tocopherols in layer diets increased the tocopherol content more in the egg than any other tissue. One of reports said that 3.5% dietary oil with added tocopherols resulted in increasing tocopherol deposition and FA composition of the egg and other tissues. In the poultry meat, redfish meal (RM;4, 8, 12, 15 and 30% of diet) or redfish oil (RO;2.1 or 4.2% of diet) added to the practical corn-wheat-soybean based diets resulted in an increase in omega-3 FA and docosapentaenoic acid (DPA) contents in broiler meat lipids. Linseed oil (LO;1.0, 2.5, and 5.0% of broiler diet) supplemented in broiler diets also resulted in omega-3 FA and the ratio of omega-6 being significantly higher in poultry meat lipid than MO. Concern about fish flavor resulted in research about fish oil (FO) supplementation in broiler diets. Without the use of antioxidants, no more than 1.5% FO should be fed to broilers due to unacceptable orders from the chicken carcasses. One recent research project found that over 50mg/kg of vitamin E was required for maintaining the stability of unsaturated lipids in the meat. In regards to 'fishy'or 'crabby'taint in the eggs and poultry meat, poultry products remained acceptable when dietary fish oils were stabilized with antioxidants.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.843-847
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• 2004

In order to understand the effects of different oils on the production performances and polyunsaturated fatty acids and cholesterol level in the yolk. 160 Hexices hens at 42 wks were divided into four groups randomly. Each group fed with control diet (CG), control diet+5% fish oil (FG), control diet+5% palm oil (PG) and control diet+5% soybean oil (SG), respectively. After three weeks' experiment, the results showed that: different oils showed no significant effect on feed/egg weight, egg white weight, body weight, C16, C18:3 n-6 and C20:4 n-6 contents in the yolk (p>0.05). But the egg mass of PG was higher than SG (p<0.05), the average egg weight of CG was lower than FG (p<0.05), and the of PG was lower than FG (p<0.05), during the experiment, FG gained more than SG (p<0.05), the cholesterol level in yolk of FG was lower than PG and CG (p<0.01), meanwhile the C20:5 n-3 content of FG was higher than CG and SG (p<0.01), and no C20:5 n-3 was detected in PF, as far as C22:6 n-3 in the yolk was concerned, FG was higher than PG (p<0.01), the C18:1 n-9 content of SG was lower than PG (p<0.05), the C18:2 n-6 content of SG was the highest than other three groups (p<0.01), and CG was the lowest, showed significant to FG (p<0.05), the C18:3 n-3 content of FG was higher than SG and PG (p<0.05), and the C20:1 n-9 content of FG was higher than other groups (p<0.01). The results demonstrated that fish oil could decrease the cholesterol and increase the n-3 fatty acids content in the yolk, and increase the n-3/n-6 level.