• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.71-78
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• 1990

This study was conducted to estimate heritabilities and genetic correlations on egg shape index and egg qualities in Korean Native Ogol fowl. The date analysis were a total of 58,320 eggs in 450 pullets bred from 150 dams and 20 sires of korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows：1. On the egg shape index and egg qualities, the egg shape index at first egg, 300 and 500 days of age were 75.044, 74.169 and 72.601 ； the shell thickness were 0.342, 0.320 and 0.326 mm： the albumen height were 6.014, 5.161 and 4.807mm：the Haugh units were 83.903, 71.348 and 71.136, respectively. 2. The heritabilities estimates of egg shape index and egg qualifies based on the varience of sires, dams and combined components were 0.120-0.827, 0.485-0.503 and 0.232-0.872 for egg shape index at first egg, 300 days and 500 days of age： 0.197-0.819. 0.184-0.756 and 0.279-0.557 for shell thickness at first egg, 300days and 500days of age：0.202-0.678, 0.119-0.394 and 0.225-0.527 for albumen height at first egg, 300 and 500 days of age 0.108-0.669, 0.237-0.251 and 0.354-0.443 for Haugh units at first egg 300days and 500days of age. 3. The genetic correlation coefficients of egg shape index and egg qualifies were as follows; between egg shape index and shell thickness, albumen height and Haugh units were 0.596-0.909, 0.384-0.943 and 0.121-0.619：between shell thickness and albumen height. Haugh units were 0.082-0.596, -0.076-0.167：between albumen height and Haugh units were 0.374-0.964.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.49-51
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• 2001

Betaine functions as an osmoregulators in the cells and its inclusion can spare the choline, carcass fat reduction. Thus, two hundred eighty eight of seventy eight weeks old laying hens were fed with 0, 500, 1,000, 2,000 ppm betaine addition during the environmentally high temperature stress. Basal diets contained 16% CP and 2,800 ME. Egg production, feed intake, feed conversion were examined for eight weeks. Egg qualities, liver betaine, blood osmolarity, AntiDiuretic Hormone(ADH) were measured at the end experiment. Egg production of hens fed 500, 2,000 ppm dietary betaine and showed significance between control and 2,000 ppm betaine treatment(P＜0.05). ADH of blood sera tended to increase as dietary supplemental betaine increased. The results of this experiments indicated that dietary supplemental betaine was able to improve the performance, eggshell breaking strength, liver betaine in this experiment.

• Korean Journal of Poultry Science
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• v.27 no.1
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• pp.7-12
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• 2000

An experiment was conducted to investigate the effects of feeding fermented food waste on the egg production and egg qualities in laying hens. A lot of 30 commercial layer(ISA Brown) at the age 58 weeks were placed in individual of 80% commercial feed and 20% fermented food waste(C80%+F20%), a mixture of 50% commercial feed and 50% fermented food waste (C50%+F50%), and a mixture of 20% commercial feed and 80% fermented food waste (C20%+F80%). Daily measurements were made on feed intake, egg production rate, egg weight, yolk color, Haugh unit, shell color during the experimental period. At the end of the experiment, body weight change and egg cholesterol contents were determined. The results indicate that up to 50% of basal diet could be supplied by fermented food waste with little depression in feed intake and efficiency in egg production (p＜0.01). Egg weight, egg shell thickness and Haugh units were not significant different between the treatments and the control. Egg color quality improved with increasing the proportion of the fermented food waste in the diet.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.87-94
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• 1990

This study was conducted to estimate the genetic and phenotypic correlations between economic traits and egg compositions, egg qualities in Korean Native Ogol fowl. The data analysis were the records of 450 pullets produced from 150 dams and 20 sires of Korean Native Ogol fowl at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows : 1. The genetic correlation coefficients between the economic traits and egg components were as follows ; between body weight and albumen weight, yolk weight, shell weight were 0.083~0.591, 0.110~0.541 and 0.336~0.782 ; between age at first egg and albumen weight: yolk weight, shell weight were 0.476~0.692, 0.265~0.631 and 0.420~0.519 ; between number of egg production and albumen weight, yolk weight, shell weight were -0.578~-0.240, -0.255~-0.060 and -0.477~-0.313 ; between egg weight and albumen weight, yolk weight, shell weight were 0.825~0.939, 0.382~0.564 and 0.374~0.937, respectively. 2. The genetic correlation coefficients between economic traits and egg qualities were as follows : between body weight and egg shape index, shell thickness, albumen height, Haugh units were 0.215~0.337, 0.248~0.650, 0.161~0.624 and 0.157~0.499 ; between number of egg production and egg shape index, shell thickness, albumen height, Haugh units were -0.384~-0207, -0.557~-0.306, -0.555~-0.198 and -0.582~-0.974 ; between egg weight and egg shape index, shell thickness, albumen height, Haugh units were 0.276~0.697, 0.290~0.627, 0.238~0.538 and -0.207~0.020, respectively.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.113-123
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• 1987

This study was carried out to investigate the effects of age of hen and oviposition time on egg weight, egg shell quality and e88 shape index in White Leghorn laying hens. The data were collected from 150 laying hens for about 4 months from September 1, 1986 to January 6, 1987. The results obtained from this study were summarized as follows; The percentage of the eggs produced before noon was decreased and that of the eggs produced after noon was increased as the hen gets older. Egg weight was increased rapidly to 270 days of age but after 270 days of age the rate of egg weight increase was slowly downed. The egg shell thickness became thinner and egg shell breaking strength was reduced and egg shape index was increased as the hen gets older. The egg weight was decreased as the oviposition time was proceeded and the regression coefficients of egg weight on oviposition time were -0.6788--0.4170, which means that the egg weight was decreased 0.4170-0.6788g per one hour delay of oviposition time. Egg shell thickness was increased 0. 0.00377-0.00643mm and egg shell breaking strength improved 0.0287-0.034kg/$\textrm{cm}^2$ per one hour delay of oviposition time. But it seems that there was no relationship between the oviposition time and the egg shape index.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.311-314
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• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.

• Journal of Aquaculture
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• v.10 no.4
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• pp.463-472
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• 1997

Floating and hatching rates, size and survival activity index(SAI) of spawned eggs of red spotted grouper, Epinephelus akaara were studied to understand egg qualities during the spawning periods in 1992, 1993 and 1995. The fish spawned from mid-July to mid-August when temperature ranged 23~$28^\circC$. Floating, fertilization and hatching rates were higher in the eggs from early to middle than those from late during the spawning period. SAI ranged 1.8~9.6, and it was closely related to survival rate until mouth operning time (SMOT). Egg diameter decreased gradually with the time of spawning, while diameter of oil globule was constant during the spawning periods. Induced spawnings were carried out with one injection of HCG over 5, 000 IU/kg body weight. Floating, fertilization and hatching rates of the induced spawning eggs were higher than those of untreated ones. Thus, induced spawning method with HCG was recommended for collecting fertilized eggs in bulk. Optimal time for the collection of high quality eggs was supposed to be from early to middle during the spawning periods. Considering that egg qualities were vulnerable within the period, hatchability, incidence of malformed larvae, SMOT and SAI were factors to be considered together to get good quality of eggs.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.

• Korean Journal of Poultry Science
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• v.24 no.4
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• pp.199-206
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• 1997

In this experiment, three kinds of autoclaved poultry by-product meals, P1 (head+feet+viscera), P2(P1+blood), and P3(P2+feathers), mixed as to the yielding ratios, and three kinds of autoclaved hatchery by-products meals, H1 (male d-old chicks of egg strain), H2(dead embryos ＆ infertile eggs), and H3(H1+H2, 2:1) were formulated into the layer diets each at 5％ level, respectively, and compared with the control diets(C) containing fishmeal on laying performances and egg qualifies. The egg production, average egg weight, feed intake and feed conversion were not significantly affected by the poultry or hatchery by-product meals. The egg shell qualities, such as the egg specific gravity, egg breaking strength and shell thickness, were not different among treatments. The egg yolk colour was improved by the feeding of hatchery by-products meals (P<0.05). In conclusion, pultry and hatchery by-product meals could be used in layer diets without any adverse effects on laying performances to substitute for fishmeal at about 5％ level.

• Korean Journal of Poultry Science
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• v.26 no.3
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• pp.203-211
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• 1999

This study was performed to develop brand egg. Forty-four week-old Isa Brown were randomly assigned to 8 treatments and the number of hens were 300 per each group. Experimental period was about 10 weeks. The 8 treatment were as follows : astarich 2%(A), astarich 5%(B), chitch chitosan 2%(C), omega-3 powder 2%(D), pyrogreen 1%(E), greenpia 0.2%(F), hydrogenated soy oil 3%(G) and commercial layer feed(H). Eggs were collected at day 0, 7, 14, 40 and 70 for egg quality analyses. Laying rate was significantly higher in astarich groups(B, C) than ant other group, showing average of 88% of laying rate. In terms of egg factors, whole egg weight was the heaviest in control in control(A) and the lightest in omega-3 powder group(E), while egg yolk weight was the heaviest in astarich group(H). Haugh unit(HU) was the mean of 70 for all treatments and there were no significant differences among the treatments. Egg yolk color was significantly different among treatments during experimental period whenever yolk color was measured. At the day 7 after feeding of experimental diets, the yolk color of astarich 5% group(C) was darker and that of omega-3 powder group(E) lighter. The value of yolk color in astarich 5%(C) and 2%(B) was 14.2 and 12.5, respectively. But the rest of the groups did not show any differences in yolk color, showing mean of 11.5. In terms of shell thickness, shell tended to become thinner, but there were no defferences among treatments during experimental period. The mean value of shell thickness was 0.390mm. In conclusion, astarich groups may seem to produce the best possible quality of brand egg.