• 동아시아식생활학회지
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• 제7권4호
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• pp.491-501
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• 1997

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was tarried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

• 한국축산식품학회지
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• 제20권1호
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• pp.1-7
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• 2000

The influence of the ditary containing boiled eggs on the plasma cholesterol level and antithrombotic activity in rats was studied. Rats were fed basal diet(0% boiled eggs) as a control group or diets containing 25% and 50% boiled eggs or a mixed diet with 95% boiled eggs plus 5% $\alpha$-cellulose powder as a experimental groups for 30 days. The bleeding time and whole blood clotting time were significantly(P<0.05) increased by feeding diet containing 25% boiled eggs compared to groups of basal diet, 50% or 95% boiled eggs diets. The plasma clotting time was high in group of 25% boiled eggs diet. However, there were no difference in plasma clotting time among rats fed the dietary boiled eggs. The levels of plasma total cholesterol(TC) and low density plus very low density lipoprotein cholesterol(LDL, VLDL-C) were significantly(P<0.05) highest in group 95% boiled eggs diet compared to others. There were no differences in high density lipoprotein cholesterol(HDL-C) among rats fed the dietary boiled eggs. The levels of plasma TC, HDL-C, LDL$.$VLDL-C and the ratios of HDL-C/TC were not significant among the basal diet, 25% and 50% boiled eggs diets. These results suggest that the intakes of the dietary boiled eggs have the antithrombotic activity and plasma cholesterol lowering effect.

• 한국축산식품학회지
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• 제21권3호
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• pp.272-277
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• 2001

Electrocardiograms in rats fed diets with boiled eggs for 30 days was investigated. Amplitudes of P,Q and R waves were not significant differences among treatment groups. Amplitude of S wave in rats fed the diet with 95% boiled eggs was significantly tended to be increased compared with other groups(P<0.05). Amplitude of T wave in the rats fed the diet with 0% boiled eggs showed the highest values, and there were significant difference among treatment groups fed diets with 0% boiled eggs, 25% and 95% boiled eggs (P<0.05). Durations of P and PQ(PR) waves were high in the rats fed diets with 25% and 50% boiled eggs (P<0.05). Duration of QRS complex showed low in the rats fed diet 0% boiled eggs but not significant difference among treatment groups. Duration of QT was high in the rats fed diet with 0% boiled eggs(P<0.05). This result is assumed that electrocardiograms in the rats is not changed to intake the boiled eggs.

• International Journal of Industrial Entomology and Biomaterials
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• 제8권1호
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• pp.73-76
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• 2004

The rate of oxygen consumption of the silkworm eggs was measured to set up the barometer for measuring the effect of egg chilling on diapause termination. In diapause eggs, $O_2$ uptake showed a maximum of 79.2 ${mu}ell$/mg eggs/hr, at one day after oviposition and then gradually decreased to 2.2${mu}ell$/mg eggs/hr at 9days. The rates of oxygen uptake of eggs raised immediately after HCl-treatment and reached to a maximal level of 484.5 ${mu}ell$/mg eggs/hr in 9-day-old eggs, which corresponds to 220 fold that of diapause eggs, and the hatching ability was also over 50％. In order to break diapause, eggs incubated at $25^{\circ}C$ for 30 days after oviposition had to be kept at least for 45 days at 5$^{\circ}C$, but chilled eggs for 90 days or longer hatched at 10 days as normal hatching periods. We also investigate periods which the value of $O_2$ uptake of eggs chilled during 15 to 120 days at 5$^{\circ}C$ reached at 200 ${mu}ell$/mg eggs/hr. As a result of that, $O_2$ uptake of eggs chilled during 15 to 45days were not reached at 200 ${mu}ell$/mg eggs/hr and longer the chilling durations are, the higher the rate of $O_2$ uptake is and the longer the chilling durations are, the shorter the periods up to hatching is. And also, hatch-ability increased rapidly as $O_2$ uptake reaches over 20/eggs/hr.

• 한국동물위생학회지
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• 제24권4호
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• pp.369-374
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• 2001

This study was conducted to investigate the hatchability and infertility of the ostrich eggs. Seven batches of ostrich eggs were imported from Australia into Korea in winter season under quarantine restrictions. Single stage incubation was carried out and the eggs were weighed before incubation. The weight of imported ostrich eggs was varied from 1,074 to over 1,650g and the average egg weights for batches were similar. The hatchability of all eggs batch was reached between 11 and 31%. The infertility of seven batches was varied from 36 to 63%. The first batch of eggs showed relatively low infertility(39％) and high hatchability (31％). On the contrary, the last batch of eggs had low Infertility(36%), and it had the lowest hatchability(11%). The result of this study suggests that hatchability of ostrich eggs imported in late laying season is significantly low because the number of infertile eggs is increased.

• 대한지역사회영양학회지
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• 제2권5호
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• pp.711-720
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• 1997

The purpose of this study was to investigate the purchase of special and cooking patterns of eggs. This survey was carried out through questionnaire and the subjects were 435 housewives whose children were middle or high school students in Kyunggi-do and Inchon. The results are summarized as follows : 1) As for age, 66.4% of subjects were 40 years or older. Also 57.1% of subjects received a high school education. As for occuption, full-time housewives accounted for 60.5%. Monthly family income of 39.1 % was 1-2 million won. As for monthly cost of food, 51.7% of subjects paid less than 500 thousand won. Also 40.2% of subjects lived in apartments. 2)Most housewives knew about the sale of special eggs. However, they perceived that the price of special eggs was expensive. 3) The higher their age, education level. household income and food cost, were, the more frequent their purchase of special eggs was. 4) The reason for their purchasing special eggs was in order of nutrition and freshness. 5) Most housewives didn't trust the brands of special eggs. 6) The most popular method of cooking eggs was fried-eggs. Therefore, it is necessary to provide cheap, fresh and nutritious special eggs. (Korean J Community Nutrition 2(5) : 711∼720, 1997)

• 한국가금학회지
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• 제12권1호
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• pp.45-50
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• 1985

본 연구는 우리나라의 계란 유통현황을 조사하기 위하여 서울근교, 대전근교, 광주근교, 부산근교에 소재하고 있는 수집상 8개소, 도배상 16개소, 소매상 12개소 및 슈퍼마켓 6개소를 대상으로 설문서를 작성하여 설문조사하였고 그 결과를 계란의 유통규격 설정을 위한 기초자료를 얻고자 실시하였다. 1. 계란의 중량별 구분은 생산자가 주로 실시하며 이 계란의 유통가격은 유통단계별로 2-3원 차가 있었으며 왕란 및 특란은 가정소비가 많았고 대란은 음식점과 가정집에서 그리고 중란과 소란은 음식점에서 주로 소비하고 있다. 2. 소비자 측면에서 볼 때 갈색란을 개당 1.5원씩 더 주고 구입하는 경향이 있었고 중량별 구분은 대체로 믿고 있었다. 3. 소비자의 계란 1회구입량은 30개 주였으며 포장할 경우 10개 단위의 포장을 희망하고 있으며 10개의 포장비용은 10-20원이었고 포장판매를 원하고 있는 비율이 55-64% 정도나 되었다. 4. 유통상인이 구입한 계란은 7일이내에 대부분 판매하고 있으며 계란이 가장 많이 판매되는 계절은 가을이며 G. P센타가 필요하다고 생각하는 비율이 36.4%나 되었다.

• 한국가금학회지
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• 제26권1호
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• pp.43-50
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• 1999

The features of special brand eggs are growing more and more diverse and it is hard to draw a clear distinction between these and ordinary (no-brand) eggs. Special brand eggs range from those with objectively recognizable characteristics to those given only an unsubstantial product image and price differentials are among them great, too. The relation between product features and prices is unclear. Special brand eggs are the commodity whose characteristics are the vaguest of all livestock products. Farm's brand eggs produce a high profitability to producers is they are directly sold to consumers, by, for example, home-delivery service. But if they are sold to supermarkets, etc., producer's (poultry farmer's) income becomes lower by the amount of distributors' margin, reducing the profitability substantially. Thus how to increase the ration of retailing is important for farmers to secure a high profit. The sales strategies of poultry are the combination of two elements, that is, new product development (product differentiation) and creation of new market. But it is difficult for special brand egg producers to develop products with clear characteristics (use value) distinct form ordinary eggs and so these producers depend on the factors of appearance, such as the color of egg shells and package. Special brand eggs manage to keep their marketable value by the combination of the few product features and product image. Thus NB eggs from feed producers have a great market-ability since they can take advantage of the power of patents and TV commercials. However, market differentiation affects profitability much more than product features and price gaps are very wide between directly sold and wholesaled eggs. The producers of special brand eggs have come to the turning point where they have to decide whether they will content with being the subcontractors for NB and PB eggs or they will continue to keep their independence in production and marketing.

• 한국수산과학회지
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• 제44권6호
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• pp.665-670
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• 2011

The rotifer Brachionus plicatilis is one of the most important food organisms in aquaculture. The resting eggs produced by mictic female rotifers are easily stored and hatched, making them useful as the starter for the mass culture of rotifers in marine larval culture. This study examined the optimum preservation method for resting eggs to ensure a high hatching rate. To produce resting eggs, the marine rotifer B. plicatilis was cultured with Nannochloris oculata (KMMCC 16). The resting eggs were harvested and cryopreserved using 5% and 10% methanol (MeOH), dimethylsulfoxide (DMSO), and glycerol as cryoprotectant agents (CPAs). The cryopreservation comprised slow or rapid freezing and the resting eggs were stored for one month in liquid nitrogen ($-196^{\circ}C$). The resting eggs were also dried at different temperatures (30, 40, and $50^{\circ}C$) and for different times (1, 2, and 3 h). In general, the hatching rates of the resting eggs preserved with CPA were higher than those without CPA and the slow freezing method was better than the rapid freezing method. However, the optimum CPA concentration for the hatching rate of the resting eggs varied with the freezing method and kind of CPA, and the CPA also affected the viability of the resting eggs. Dried resting eggs had a high, rapid hatching rate over 80%. The moisture content of the resting eggs cryopreserved in liquid nitrogen affected the hatching rate. Drying at $30^{\circ}C$ for 1 hour resulted in a high hatching rate of the resting eggs. In conclusion, drying at $30^{\circ}C$ for 1 hour and preservation in liquid nitrogen with the slow freezing method, without CPA, is recommended for a high hatching rate (ca. 95%) of rotifer resting eggs.

• 한국동물위생학회지
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• 제35권2호
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• pp.119-128
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• 2012

This study was performed to investigate the freshness and nutritive components of eggs from Incheon area. The eggs of 64 brands collected from 7 hypermarkets and 6 brands collected from farms were examined to test the Haugh unit (HU), egg yolk index and specific gravity. HU and specific gravity were higher in farm eggs than in hypermarket eggs (P<0.05), and there was no difference in the egg yolk index. Among hypermarket eggs, HU and egg yolk index were higher in the graded eggs than in non-graded eggs (P<0.05), and specific gravity was not different between them. HU and egg yolk index of the eggs collected in March were higher than those in August (P<0.05). To monitor the bacterial contamination, total coliforms, total bacterial counts (TBC) and Salmonella enteritidis were examined. Salmonella enteritidis and total coliforms were not detected from all eggs. TBC of farm eggs were less than $10^1$ CFU/mL in all samples and TBC of hypermarket eggs were less than $10^1$ CFU/mL in 187 samples, $10^1{\sim}10^2$ CFU/mL in 3 samples and $10^3{\sim}10^4$ CFU/mL in 2 samples, respectively. Antimicrobial residues were not detected from all eggs tested. The vitamin E contents in the vitamin E enriched eggs from 6 brands hypermarket were 1.98~22.96 mg/yolk100 g ($14.04{\pm}8.81$ mg/yolk100g), and those of 5 brands among them were higher than the average of ordinary eggs. In one brand egg, vitamin E content was lower than the average of ordinary eggs. The vitamin E contents of ordinary eggs were 1.75~16.36 mg/yolk100 g (average $5.57{\pm}2.76$ mg/yolk100 g) and there were no price differences between vitamin E enriched eggs and ordinary eggs. In the contents of vitamin E, docosahexaenoic acid (DHA) and cholesterol, there were no significant differences according to the price. These results suggests that egg production, distribution, and management system should be improved for supplying fresh eggs to consumers at reasonable prices.