• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.815-823
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• 2014

Green tea has been known to show beneficial effects on alleviating stress. The present study was conducted to determine the effects of dietary green tea on quality of eggs, during storage, laid by laying hens treated with corticosterone in order to mimic the current practice of the egg market. Hens were fed for 2 weeks one of three diets containing green tea at 0.0, 0.4 or 1.0%. Each dietary group was divided into two subgroups receiving corticosterone at 0 or 30 mg/kg for 1 week. Eggs, laid at 5-7 days following the initiation of corticosterone treatment, were stored at $10^{\circ}C$ for 1 or 5 weeks and then analyzed for egg quality. After 1 week of storage, egg weight was significantly increased by green tea (p<0.025) but decreased by corticosterone (p<0.0001), but no interaction was observed between both. Corticosterone decreased shell color (p<0.0001) but green tea significantly decreased shell strength (p<0.006). Yolk color, albumen height and Haugh unit were not affected by both treatments. After 5 weeks of storage, corticosterone resulted in reduced egg weight (p<0.01) and eggshell color (p<0.001) and increased shell strength, which were not attenuated by green tea. Taken together, the results of the current study show that dietary corticosterone reduces egg quality during storage, which are attenuated in part by dietary green tea.

• International Journal of Industrial Entomology and Biomaterials
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• v.18 no.1
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• pp.1-7
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• 2009

Quality of seed in the mulberry silkworm, Bombyx mori (L.) is determined by many important factors, wherein unfertilized eggs play an important role. Unfertilization of eggs are caused by several reasons such as, abnormality in the sexual organs of the male and female, abnormal development of the micropylar end of the egg, unfavorable environmental conditions during spinning, cocoon preservation, imperfect handling of moths, mating, ovipostion, cold storing of pupae / moths and indiscriminate use of male moths etc. Though the presence of unfertilized eggs would in no way affect the fertilized ones and their quality directly, the frequency of their occurrence underrates the quality and brings down the hatching percentage. Lower the occurrence of unfertilized eggs, higher is the rating of seed quality. Of the various intrinsic and extrinsic factors and events involved in egg deposition of an adult silk moth, mating is an instinct and a biological obligation for the ultimate perpetuation of the species and a must to provide stimulus for oogenesis and bring about biochemical changes in the spermatophore of the silkworm in order to ensure the presence of sufficient number of normal sperms and testicular fluid in the female reproductive organ, activating ovulation and accelerating oviposition behavior and egg deposition. An attempt has been made in this article to briefly elucidate the characteristics of unfertilized eggs, causes of their occurrence and its impact as well as the significance in silkworm seed production.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• Journal of Life Science
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• v.20 no.9
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• pp.1358-1364
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• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.

• Speech Sciences
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• v.14 no.2
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• pp.43-53
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• 2007

The purpose of this study was to observe the effect of eating a raw egg by professional or nonprofessional voice users on their voice quality and the duration of the effect. 20 professional voice users and 20 nonprofessional voice users participated in the experiment and they had gone through stroboscopy to have no vocal or laryngeal diseases. The voice exam was performed three times: before eating a raw egg (1st period), right after eating it (2nd period), and 10 minutes later (3rd period). By using Multi-dimensional Voice Program which is a software of Computerized Speech Lab 4500 as a voice analysis instrument, the authors checked the F0, Jitter, Shimmer, Noise to harmonic ratio (NHR), and Voice Range Profile (VRP). Results showed as follows: Firstly, vocal hygiene was good in 57.5% of the total subjects and was poor in 42.5%. 40% of professional voice users and 75% of nonprofessional voice users hand good quality. 77.5% of the total subjects had the vocal fatigue while 22.5% of the subjects did not. 95% of the professional voice users and 60% of nonprofessional voice users complained the vocal fatigue. 60% of the total subjects reported a subjective vocal symptom. 65.0% professional voice users and 70.0% of nonprofessional voice users reported a voice symptom. From the results above, we suggest that eating a raw egg may lead to imporve voice quality of the professional voice users.

• Animal Bioscience
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• v.35 no.10
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• pp.1566-1574
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• 2022

Objective: This study investigated the effects of dietary methyl sulfonyl methane (MSM) and selenium (Se) on the laying performance, egg quality, gut health indicators, egg yolk Se content, and antioxidant markers in laying hens. Methods: One hundred ninety-two 73-wk-old laying hens were randomly divided into four groups with eight replicates of six hens each. Four diets were prepared in a 2×2 factorial arrangement with or without MSM and Se. The trial lasted for 12 wk. Results: There were no interaction effects or main effects (p>0.05) on laying performance and egg quality. However, feed intake increased in Se-fed hens (p = 0.051) and decreased in MSM-fed hens (p = 0.067) compared with that of hens in the control group. Dietary MSM increased (p<0.05) the ileal villus height and villus height:crypt ratio in hens compared with those receiving the non-supplemented control diet. Dietary MSM and Se did not affect the percentage of short-chain fatty acids in the ileal contents. Dietary Se enriched the Se content in egg yolk compared with that of the non-supplemented control diet (p<0.05). Dietary Se increased (p<0.05) glutathione peroxidase levels in the liver and serum samples compared to the control diet. The total antioxidant capacity in the liver increased (p<0.05) in laying hens that were fed MSM-supplemented diets than in hens fed the control diet. Dietary MSM significantly increased the relative superoxide dismutase levels in serum samples (p<0.05). Conclusion: Supplementation with either MSM or Se independently improved the antioxidant capacity of laying hens. Furthermore, dietary Se produced Se-enriched eggs, but this effect was neither additive nor synergistic with dietary MSM.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.83-93
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• 1992

This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The smaples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40 g, 60 g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter's Colorimeter, and the sensory evaluation was also made. The resluts are as knows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60 g of whole egg, the hardness and the structure were similar to those of wheat yackm. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter man mat of wheat yackwa.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• 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.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.129-136
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• 2002

This study was conducted to Provide basic information Promoting egg qualify improvement and hygienic control by grasping of present market egg distribution system and hygienic quality. The eggs of 57 brands collected from the department food stores in Incheon Metropolitan City were examined. Eggs were kept in room temperature in all the market and 70.2% of the brands were marked the expiration date indicating that eggs would be available over 28 days after being laid. Fifty-four % of the market eggs was classified as a special or functional egg. Expiration date and date of laying were common labelling items in all brands. These items were labelled in trade mark sheet or eggs tray. Only 66.6% of the brands had the mark about net quantity of contents. The inspection about the exterior and contents of eggs has results as follows: eggshell contamination of feces and feather-9.5%, abnormal and broken eggshell -3.9%, blood and meat spots in contents -14.7% and watery whites -1.8%. Average of Haugh Unit(HU) was 56.1 and below HU 31 were 18 of 285 eggs(6.3%), in addition, more than one egg detected in 12 brands(21.1%) among 57 brands have inferior quality. Salmonella enteritidis from eggshell and antibodies directed from S. enteritidis in the yolks of eggs available in the market were not detected. Ranges of Total bacterial count (CFU/ml) on eggshell of eggs were < 10~8.2$\times$10$_3$, and isolation ratio of Escherichia coli were 4.7%. Tetracyclines were detected in 1.8% of the eggs(1 of57 brands) by CHARMII. As mentioned above, quality control and improving distribution system were required to facilitate egg consumption and improve public health by complementing labelling items and quality standards.