• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.257-271
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• 1996

Livestock products like meat, milk and egg have been principal food sources for human beings since the historic periods of time. Nowadays consumption of these food items have been avoided due to its high contents of SFA, cholesterol and total fat which are major culprits of chronic adult diseases causing major deaths of people. However, the relationship between livestock products and diseases is not always true because the amounts of fat and cholesterol and types of fatty acids in meat and meat by-products depend on the part of the meat and types of animals. Although meat intakes do not always cause mai or adult diseases, still the developmental necessity does exist for animal foods equipped with biologically active properties, which in turn can improve nutritional status and health more than ever Meat with high protein lean part and low fat can be produced by applying synthetic somatotropin and beta-adrenergic agonists like clenbuterol, cimaterol etc. during breeding. This application brings benefits like higher growth rate, lower fat contents and improve feed efficiency ratios. Meats fortified with long chain PUFA($\omega$-3 fatty acids) can also be produced by modulating feed composition.Egg Products have faced the reduced sales annually because of its high cholesterol contents. Recently brand eggs fortified with special nutrients or chemical components having functional proper ties in the human body system are very popular Research Interests have been focused on eggs with low cholesterol and high omega-3 fatty acids. Low cholesterol eggs and high omega-3 eggs can be produced in several different ways, but popular way to increase is feeding the feeds with different oil sources containing high omega-3 and 6 fatty acids such as fish oil, perilla oil, linseed oil and lecithin etc. But proper compositon of feed formula should be found and economically beneficial. Brand eggs fortified with vitamin, mineral, unknown growth factors are also manufactured. Low cholesterol and high $\omega$-3 PUFA milk are marketed recently Cholesterol removal technology is not completely established and has several limitations to be overcome. Milk fortified with $\omega$-3 fatty acids is made by incorporating high &13 fatty acid foods in feed despite of extraordinary way of fatty acid metabolism In cow. All these biologically active products will be very beneficial and useful for human consumption when limitations of manufacturing technology such as safety and lowered sensory qualities are resolved. Furthermore, thorough and precise tests and quality control for these products should be performed to ensure the effectiveness and usefulness in terms of improving health and nutritional status in general. However one caution should be pointed out to lay people informing that these items are nothing but a food and not panacea. Therefore, it is important to remember that the only way of maintaining good health is absolutely through consuming balanced diet.

• 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.18 no.4
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• pp.339-347
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• 1998

The effects of conjugated linoleic acid (CLA) in egg yolk on fatty acid composition and lipid oxidation during chilled storage (4$^{\circ}C$) were investigated. CLA was synthesized according to the method of alkali isomerization using safflower seed oil (SSO). A total of 250 hens (200 days of age) were fed control diet (commercial formula feed for han) or CLA-supplemented diet (1%, 2.5% and 5% CLA) or 5% SSO supplemented diet for 6 weeks, and eggs were collected for analysis of CLA, fatty acid compositons and lipid oxidation. Eggs from CLA-supplemented diets groups showed significantly (p＜0.05) higher CLA content compared to those of control group. The contents of linoleic, palmitic, and myristic acid were increased as well as CLA content by feeding a CLA-supplemented diet. However, the contents of oleic and arachidonic acids in egg yolks were decreased by dietary CLA supplementation. The pH of egg yolk increased by the levels of CLA during storage. The contents of CLA were not significantly (p＜0.05) changed during chilled storage for 28 days, whereas TBARS were significantly (p＜0.05) increased. It is suggested that lipid oxidation of egg yolk might be affected by the levels of CLA in egg yolk due to changes in fatty acid compositions.

• Animal Bioscience
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• v.35 no.9
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• pp.1408-1417
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• 2022

Objective: The objective of this study was to determine whether dietary black soldier fly (Hermetia illucens, HI) larvae oil (HILO) could serve as an alternative fat source to soybean oil (SBO) in laying hen diets. Methods: We randomly assigned 25-week-old Hy-line Brown laying hens (n = 144) to receive (n = 6 hens/group; eight replicates) a control or an experimental diet in which SBO was replaced with 50% (50HILO) or 100% HILO (100HILO). Results: Dietary HILO did not negatively affect body weight or productive performance during the study. The eggs also had similar quality parameters, proximate composition, and cholesterol levels. However, the yolk color index was significantly higher (p<0.01) in the 100HILO than in the other groups. Dietary HILO significantly altered the composition of fatty acids (FAs) in abdominal fat and eggs. Total saturated fatty acids (SFAs) and total polyunsaturated FAs (PUFAs) were significantly increased and decreased in the 50HILO and 100HILO groups, respectively, compared with those in the control group (p<0.001 and p<0.0001, respectively). Specifically, the medium-chain FAs lauric and myristic acids were remarkably increased in the abdominal fat of laying hens fed HILO (p<0.0001), whereas only myristic acid increased in eggs (p<0.0001). Undesirable heavy metal (aluminum, fluorine, arsenic, lead, mercury, and cadmium) concentrations were below permissible limits in eggs. Conclusion: We considered that HILO could be an alternative dietary fat to SBO for laying hens with maintained productive performance and good egg quality.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1177-1181
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• 2003

This study investigated the effects of cod liver oil and chromium picolinate on the serum traits and egg yolk fatty acids and cholesterol content in laying hens. One hundred 45-week old single comb white Leghorn laying hens were assigned randomly to four groups. These groups were: (1) control (soybean oil), (2) 1,000 ppb (${\mu}g/kg$) chromium (organic form chromium picolinate) (Crpic), (3) 3% cod liver oil (CLO), and (4) 1,000 ppb chromium with 3% cod liver oil (CLO+Crpic). The experiment was conducted for 40 days. Results indicated that serum triacylglycerol (TG) and cholesterol contents in the CLO group and the serum glucose content in the Crpic group were significantly lower than those in the control group (p<0.05-0.01). The yolk cholesterol content in the CLO and Crpic groups were also lower than the control group (p<0.01). The lipoprotein profile displayed that in the Crpic group, high-density lipoprotein (HDL) and HDL-cholesterol (HDL-C) were significantly higher (P<0.05) than the control group. Meanwhile, low-density lipoprotein+very low-density lipoprotein (LDL+VLDL) and LDL-C+VLDL-C were significantly lower (p<0.05) than the control group. Notably, of all four groups, the CLO group displayed a more profound effect on serum traits and lipoprotein (p<0.05-0.001). Furthermore, the fatty acid composition of the egg yolks presented that C18:2 in the CLO and Crpic groups was significantly lower (p<0.05-0.001) compare to the control. However, only in the CLO group, C18:3, C20:5 and C22:6 were significantly higher (p<0.001) than the control. Only serum glucose and LDL+VLDL showed the CLO${\times}$Crpic interaction (p<0.05), most parameters did not. Therefore, supplemented chromium picolinate or cod liver oil in the diet of laying hens had beneficial effects. However, when these two factors were combined, there was no interaction with most parameters.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.517-524
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• 2006

We investigated the effect of different kinds of dietary fats on the fatty acid composition, cholesterol content and quality of hens' eggs. The Haugh units, breaking strength, shell thickness and yolk color were not significantly different among the test groups. The type of dietary fat fed each test group notably altered the polyunsaturated fatty acid composition and cholesterol content of egg yolk. The n-6 fatty acid content of egg yolk was highest in the corn oil fed group being 31.61%, and this tended to decrease in the tallow, linseed oil and fish oil fed groups(P<0.05) in that order. The n-3 fatty acid content of egg yolk tended to increase in the linseed oil and fish oil fed groups with values of 9.74% and 5.16%, respectively(p<0.05). The increase of n-3 fatty acids in the yolk resulted in a reduced cholesterol content of the eggs. The cholesterol content ranged from $15.98{\sim}18.37mg/g$ of yolk or $227{\sim}261mg/60g$ of egg(p<0.05). The cholesterol content of egg yolk was highest in the tallow fed group, and significantly reduced to 13.01% in the fish oil group, 11.49% in the linseed oil group and 6.91% in the corn oil group(p<0.05). This result suggests that it is possible to reduce the cholesterol content or to increase the n-6 and n-3 polyunsaturated fatty acid contents in eggs by the manipulation of dietary fats.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.192-196
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• 1999

The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.

• Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.132-137
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• 2005

Olive flounder (Paralichthys olivaceus) is one of the most commercially important species of farmed marine fish in Korea. Although techniques for rearing the larva of this species are improving, production costs are also increasing due to microbial influences and genetic degradation caused by successive culturing. Since the demand for healthy seed, which requires eggs of good quality of, is high, we examined the effects of nutrient composition on the size of P. olivaceus eggs. We analyzed floating (live) and sunken (dead) eggs of P. olivaceus from five different hatcheries for their size and amino and fatty acid composition. The sizes of eggs and oil globules from floating vs. sunken eggs were significantly different at p<0.05. No significant relationships were observed, however, among larval length, hatching percentage, and egg and oil globule size. The dry weight and amino acid levels of floating eggs were greater than those of sunken eggs (p<0.05), but no difference in fatty acid content was observed.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.261-268
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• 2005

The purpose of this study was to evaluate the effect of dietary ceramic powder on laying performance, Pathogenic bacterial (E. coli, salmonella) counts in caecal contents and excreta, malodorous substances $(NH_3,\;H_2S,\;VFA)$ in excreta and fatty acid composition of e99 yolk in laying hens. Three hundred sixty layers at 34 weeks of age were divided into three groups of 120 hens each and each group was fed diets containing 0 (control), 0.4, or 0.8 ceramic powder for six weeks. It is concluded that $0.4\%$ ceramic powder supplementation of diets decreased of E. coli, salmonella counts in the intestine and emission of $NH_3$ and VFA gas from excreta, and improved the laying Performance and ratio of egg yolk fatty acids contents.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.448-458
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• 2009

It has been well documented from animal and human studies that conjugated linoleic acid (CLA) has numerous beneficial effects on health. In chickens, CLA exerts many effects on performance ranging from egg quality and yolk lipids to meat quality. Although there are several CLA isomers available, not all CLA isomers have the same incorporation rates into egg yolk: cis-9,trans-11 and trans-10,cis-12 CLA isomers are more favorably deposited into egg yolk than other isomers investigated, but of the two isomers, the former has a higher incorporation rate than the latter. CLA alters the amounts and profiles of lipids in plasma, muscles and liver. Furthermore, increased liver weight was reported in chickens fed dietary CLA. As observed in egg yolk, marked reduction in intramuscular lipids as well as increased protein content was observed in different studies, leading to elevation in protein-to-fat ratio. Inconsistency exists for parameters such as body weight gain, feed intake, feed conversion ratio, egg production rate and mortality, depending upon experimental conditions. One setback is that hard-cooked yolks from CLA-consuming hens have higher firmness as refrigeration time and CLA are increased, perhaps owing to alterations in physico-chemistry of yolk. Another is that CLA can be detrimental to hatchability when provided to breeders: eggs from these breeders have impaired development in embryonic and neonatal stages, and have increased and decreased amounts of saturated fatty acids and monounsaturated fatty acids (MUFAs), respectively. Thus, both problems can be fully resolved if dietary sources rich in MUFAs are provided together with CLA. Emerging evidence suggests that CLA exerts a critical impact on stress and immune functions as it can completely nullify some of the adverse effects produced by immune challenges and reduce mortality in a dose-dependent manner. Finally, CLA is a key regulator of genes that may be responsible for lipid metabolism in chickens. CLA down-regulates both expression of the gene encoding stearoyl-CoA desaturase-1 and its protein activity in the chicken liver while up-regulating mRNA of sterol regulatory element-binding protein-l.