• 한국가금학회지
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• 제26권3호
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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.

• Asian-Australasian Journal of Animal Sciences
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• 제4권4호
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• pp.399-405
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• 1991

The interaction of 4 dietary crude protein (13, 16, 19 or 22%) and 4 metabolizable energy (2600, 2800, 3000 or 3100 kcal ME/kg) levels on egg quality performances of Starcross layers were assessed between 245 and 275 days of age. The egg weight increased significantly with the increasing dietary protein and energy levels. But egg shape index, albumen index, yolk index, yolk dry matter, yolk protein, yolk fat, albumen protein and shell tickness were similar at all dietary protein and/or energy levels. The egg specific gravity and albumen weight increased but the yolk, weight, Haugh unit and albumen drymatter decreased with the increase of dietary protein levels and showed irregular trend with energy levels. The albumen dry matter and egg shell weight, however, were not affected by energy and protein levels. Simultaneous increase of protein and energy increased specific gravity, albumen index and shell thickness at a greater rate than that increased by the increase of protein or energy alone.

• 한국가금학회지
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• 제16권1호
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• pp.9-15
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• 1989

본 연구는 난황내 Cholesterol함양이 낮은 계통을 육성하기 위한 기초자료를 얻기 위하여 수행되었다. 실험에 이용된 공시재료는 White Leghorn계통의 53주령 된 473마리의 산난계에서 연적산란 된 3개의 알을 이용하였다. 각 알은 난황무게가 측정된 후 냉동 건조시켜 분석될 때까지 냉동고에 보관되었으며 분석된 결과는 다음과 같다. 1. 난황 Cholesterol함양은 평균 난황건물 g당 $56.00\pm$0.914 mg이었다. 2. 난황 Cholesterol함양의 유전력은 Sire분산성분만으로 추정된 것은 0.52, Sire＋Dam의 분산성분에 의한 것이 0.33으로 추정되었다. 3. 20주령체중, 초산일령, 총산난수, 산난율, 53주령난중, 53주령 난황무게와 난황 Cholesterol함양과의 표현형상관은 각각 -0.028,-0.0321, -0.0378, -0.0834, 0.0790, 0.1624로 나타났고, Sire성분에 의한 유전상관은 각각 -0.5293, 0.7105, -0.4062, -0.0254, 0.2164, 0.5027로 나타났다. 4. 본 연구의 결과를 종합해볼 때 난황 Cholesterol함양이 낮은 쪽으로 선발이 가능하며 이렇게 할 경우 초산일령 앞당길 수 있으며 총산난수를 증가시켜 높은 산난율을 얻을 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제38권3호
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• pp.442-450
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• 2018

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.444-449
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• 2006

This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p<0.01). Monounsaturated fatty acid (C16:1 and C18:1) content in egg yolk was similar across the treatments. Total CLA and cis-9, trans-11 CLA content increased linearly with increased cheese byproduct (p<0.001), while trans-10, cis-12 CLA amount was not significantly different across the treatments (p>0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p<0.01). However, the amount of unsaturated fatty acids (UFA) such as monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (PUFA), n-6 PUFA, and total PUFAs in the egg yolk were not significantly different across the treatments (p>0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality.

• 한국가금학회지
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• 제43권2호
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• pp.89-96
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• 2016

This study aimed to determine the effect of different dietary level of rice bran extract (RBO) on the laying performance, egg quality, blood parameter, cholesterol, and fatty acids in yolk of Hy-Line Laying hens. In all, 144 Hy-Line Brown laying hens (29 weeks old) were randomly allocated to one of 4 dietary treatments, with 4 replicates per treatment. A commercial basal diet was used and three additional diets were prepared by supplementing 2.5, 5.0 or 10.0 g/kg of RBO to the basal diet. The experimental diets were fed on an ad libitum basis to the bird during 8 weeks. Hen-day egg production increased (quadratic, p<0.05) with inclusion level of RBO, but feed intake, egg weight, and egg mass were not influenced by inclusion of level of RBO in diet. However, the supplementation of RBO did not have an effect on eggshell strength, eggshell thickness, egg yolk color, and HU during the feeding trial. There were no significant differences in the level of leukocyte. However, heterophil and lymphocytes decreased (quadratic, p<0.01) with inclusion level of RBO. H:L ratio tended to decrease (linear p=0.08) with inclusion level of RBO. As expected, increasing inclusion level of RBO in diets decreased (linear, p<0.01) the concentrations of total cholesterol in plasma. AST, ALT, glucose, and albumin were not affected by inclusion of RBO in diets. Egg yolk cholesterol increased (linear and quadratic, p<0.05) with inclusion level of RBO in diet. The results of this study indicate that dietary supplementation of RBO improves laying performance and decreased total cholesterol and egg yolk cholesterol levels in laying hens. Therefore, dietary RBO is considered a valuable functional ingredient to improve the performance of birds.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.119-127
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• 2002

본 연구는 Liquid egg yolk sabayon을 만들 때 버터 대신에 올리브오일과 마늘 첨가량을 달리하여 관능적 평가를 실시하여 조리표준화의 예시를 제시하고자 한다. 1, 맛에서는 마늘 10g 첨가에서 5.61로 대조군의 5.13보다 좋았다. 2. 색에서는 마늘 20g 첨가가 가장 높은 점수를 얻었고, 마늘 30g가 나쁘게 나타났다. 3. 향에서는 마늘 10g 첨가가 대조군 보다 좋았고 마늘 첨가군 모두가 대조군 보다 좋았다. 4. 종합적인 면에서도 마늘 10g첨가가 우수한 것으로 나타났다. 따라서 Liquid egg yolk sabayon을 만들 때 적당량의 마늘을 첨가하는 것이 좋을 것으로 사료되어 진다.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1289-1293
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• 2008

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing $PLA_2$ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.391-397
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• 2015

Two hundred and sixteen Institut de S$\acute{e}$lection Animale (ISA) brown layers (40 wks of age) were studied for 6 wks to examine the effect of microalgae powder (MAP) on egg production, egg quality, blood lipid profile, and fatty acid concentration of egg yolk. Dietary treatments were as follows: i) CON (basal diet), ii) 0.5% MAP (CON+0.5% Schizochytrium powder), and iii) 1.0% MAP (CON+1.0% Schizochytrium powder). From 44 to 46 wks, egg production was higher in 1.0% MAP treatment than in control treatment (linear, p = 0.034); however, there was no difference on the egg production from 40 to 43 wks (p>0.05). Serum triglyceride and total cholesterol were significantly reduced in the groups fed with MAP, compared to those in groups fed with control diets (Quadratic, p = 0.034 and p = 0.039, respectively). Inclusion of 0.5% MAP in the diet of layers improved egg yolk color, compared with hens fed with basal diet at 46 wks (quadratic, p = 0.044). Eggshell thickness was linearly increased in MAP-fed treatments at 46th wk (p<0.05). Concentration of yolk docosahexaenoic acid (DHA; C22:6n-3) was increased in treatment groups fed with MAP (linear, p<0.05). The n-6 fatty acids, n-6/n-3 fatty acid, and unsaturated fatty acid/saturated fatty acid were decreased in treatment groups fed with MAP (linear, p<0.05). These results suggest that MAP improved the egg production and egg quality, and may affect serum lipid metabolites in the layers. In addition, MAP increases yolk DHA levels, and deceases n-6/n-3 fatty acid ratio.

• 대한수의학회지
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• 제40권3호
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• pp.551-561
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• 2000

Swine respiratory diseases have induced severe economic losses in swine industry worldwide. Several methods have been developed and applied to prevent and control the disease. However, those are still problematic in swine industry. Recently, the use of egg yolk antibodies with several advantages was introduced and applied to control diseases in animal as well as human. As the first step of the use of egg yolk antibodies in the control of the swine respiratory diseases, we investigated the immunogens of the causative agensts of the diseases and immune response in egg yolk of hens immunized with them. Bacterial antigens prepared from Bordetella bronchiseptica, Pasteurella multocida 3A and 4D, and Actinobacillus pleuropneumaniae serotype 2 and 5 were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western blot and toxicity test in mice. The antigens were injected into laying hens in order to produce antibodies against them in egg yolk. After chickens were immunized three times in 2 weeks interval, the profile of antibody production was examined by ELISA. The production of antibody in egg yolk was started in 2 weeks after the first injection, reached peak in 6-8 weeks and maintained until 12 weeks. Of two adjuvants used in this study, ISA70 was more effective than aluminum hydroxide gel in enhancing immunogenecity, laying rates and safety in hens. These results suggested that egg yolk antibodies could be a good source for production of antibodies specific to pathogenic bacteria inducing respiratory diseases of swine.