• Korean Journal of Poultry Science
• /
• v.36 no.4
• /
• pp.311-316
• /
• 2009

The study was conducted to evaluate the effects of dietary acid hydrolysates of cocoon on laying performance, egg quality, blood level of immune substance and cholesterol in laying hens. The animals used in the experiment were a total of 240 Hy-Line Brown laying hens (41 weeks old). Dietary treatments included 1) CON (basal diet), 2) SP1 (basal diet + acid hydrolysates of cocoon 0.05%), 3) SP2 (basal diet + acid hydrolysates of cocoon 0.1%) and 4) SP3(basal diet + acid hydrolysates of cocoon 0.2%) twelve laying hens were allotted to a block (pen) with five replicated. Through the whole period of experiment, egg production, egg weight, egg shell breaking strength and egg shell thickness were no significant difference. However, acid hydrolysates of cocoon treatments (SP1, SP2, SP3) significantly increase their egg yolk height and Haugh unit compared to control (P<0.05). IgG and WBC (white blood cell) contents in blood were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). However, albumin and total protein content in blood were no significant difference. Phospholipid, HDL-cholesterol, LDL-cholesterol and total cholesterol contents in serum were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). In conclusion, supplement dietary acid hydrolysates of cocoon improved egg yolk height, Haugh unit, and blood level of phospholipid, HDL-cholesterol, LDL-cholesterol, total cholesterol in laying hen.

• Korean Journal of Poultry Science
• /
• v.17 no.4
• /
• pp.310-317
• /
• 1990

An experiment was conducted to investigate the effects of adding extra dietary salt on the blood acid－base balance, water intake and egg quality in heat stressed layers. Eighteen 44－wk－old brown commercial layers(Dekalb Warren) were randomly alloted to 0.25 and 0.75% dietary salt treatments, with nine replicates per treatment and one bird per replicate. After 3 d of preliminary period at 13~$16^{\circ}C$(normal temperature), layers were subjected to 3 d of collection period. Then the room temperature was raised to 33－$35^{\circ}C$f(hot temperature), and another 3 d of collodion period was followed. The experiment was designed as a $2\times2$ factorial and analyzed as suck The ANOVA test and comparison among treatment means were done at 5% probability levels. Results obtained were summarized as follows. L The heat stressed layers decreased feed intake, and increased water intake and excreta moisture content significantly. The addition of extradietary salt significantly increased excreta moisture content 2. The heat stressed layers showed significantly higher blood pH and lower $pCO_2$ values than the control bird However, the addition of extra salt did not change any acid－base variables. 3. The egg weight and shell quality decreased significantly, and haugh unit increased significantly by the heat stress. However, these values were not affected by the salt addition. In summary, the heat stressed layers displayed respiratory alkalosis and poor egg quality, as expected However, the addition of ex03 salt to the diet failed to alleviated the heat stress in this layer experiment.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.3
• /
• pp.433-440
• /
• 1993

Means and standard errors of 285 Taiwan's local chicken and 429 Single Comb White Leghorn pullets at 35 wk of age were: egg weight (g) $48.3{\pm}0.3$, $54.6{\pm}0.3$, shell index $73.39{\pm}0.26$, $73.20{\pm}0.18$, shell color $15.23{\pm}0.40$, $0.88{\pm}0.27$, shell whiteness $72.61{\pm}0.57$, $90.00{\pm}0.35$, shell strength ($kg/cm^2$) $3.77{\pm}0.07$, $3.35{\pm}0.05$, shell thickness (mm) $0.38{\pm}0.003$, $0.38{\pm}0.002$, Haugh units $85.26{\pm}0.50$, $91.81{\pm}0.38$ and yolk percent (%) $30.17{\pm}0.18$, $27.32{\pm}0.16$ respectively. Theestimated heritabiliities of Taiwan's local chicken based on sire and dam components of variance were as follows: egg weight 0.20, shell index 0.1, shell color 0.87, shell whiteness 0.79, shell strength 0.37, shell thickness 0.14, Haugh units 0.24 and yolk percent 0.16. Genetic correlations based on sire and dam components of variance and covariance were also estimated. Generically, the shell index was positively correlated with egg weight, shell strength and yolk percent, and egg weight was negatively correlated with shell thickness, Haugh unit and yolk percent.

• Korean Journal of Veterinary Service
• /
• v.28 no.3
• /
• pp.225-234
• /
• 2005

Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.

• Korean Journal of Poultry Science
• /
• v.40 no.1
• /
• pp.67-73
• /
• 2013

With an increasing concern on laying hen welfare, barn system has appeared as one of the alternatives to replace the conventional cage. This study was conducted to compare the early laying performance and egg quality at the barn system with those at the conventional cage. A total of 288 shaver-579 brown layers were used for 9 weeks ($21^{st}$ to $30^{th}$ weeks of age) feeding study. Feed consumption and egg weight were significantly (P<0.01) higher at barn than at cage. However, there were no significant differences between two housing systems on hen day egg production (HDEP), egg mass, body weight, feed efficiency and livability. In case of egg quality parameters, shell thickness, albumen height and Haugh unit were significantly (P<0.05) different between two systems. Haugh unit and albumen height were significantly higher in eggs produced at cage (88.97 and 8.16 mm) compared than those produced at barn (83.11 and 6.87 mm), whereas shell thickness was thicker in eggs produced at barn than those produced at cage. Shape index, breaking strength, blood spots and yolk index data were not influenced significantly by the types of housing system. To implement welfare bestowing production, this study showed that the barn system can replace the conventional cage without serious sacrifices on starting phase egg production. In addition, this study suggested that the barn system need to be optimized in view of daily feed consumption.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.3
• /
• pp.396-400
• /
• 2010

This experiment investigated the effects of increasing dietary vitamin E (VE) on production performance and egg quality traits of Indian reared Kadaknath (KN) hens. One hundred and eighty (180), day old female KN chicks were randomly distributed to three dietary treatment groups for a period of 30 weeks. Each treatment comprised three replicates, each containing 20 chicks. The basal diet ($T_1$) contained 15 IU VE/kg and the two experimental diets were supplemented with 150 and 300 IU VE/kg (diets $T_2$ and $T_3$, respectively). DL-${\alpha}$-tocopherol acetate was used as the source of VE. All chicks were provided feed and water ad libitum. Production performance in terms of body weight, egg weight and hatchability did not differ significantly (p>0.05), whereas sexual maturity, egg production and fertility differed significantly (p<0.05) in $T_2$ compared to the other two groups. Egg quality traits in terms of albumin weight, yolk weight, shell thickness, albumin index and yolk index did not differ significantly (p>0.05), whereas the Haugh unit score was significantly higher (p<0.05) in $T_2$ than the control ($T_1$) and high dose treatment group ($T_3$). From this study, it can be concluded that lower levels of dietary VE may be beneficial for production performance and Haugh unit score but have no effect on egg quality traits in Indian reared KN hens.

• Korean Journal of Agricultural Science
• /
• v.39 no.3
• /
• pp.371-376
• /
• 2012

This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at $4^{\circ}C$ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.

• Journal of Environmental Health Sciences
• /
• v.41 no.6
• /
• pp.438-448
• /
• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2002.11a
• /
• pp.113-115
• /
• 2002

Two experiments were conducted to compare the effects of the natural and the synthetic commercial pigments on the laying performance, pigmentation and fatty acid contents in egg Yolk of laying hens. Feed intake, egg production, egg weight and feed efficiency did not have significant difference(p〈0.05) in experiments I and II. White height and haugh unit did not have significant difference(p〈0.05) in two experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment had better than that of the natural pigment. In the experiment 2, the Pigmenting effect of mixing Pigments were inveatigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The fatty acid content in yolk was not affected by pigment addition.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.11
• /
• pp.1503-1509
• /
• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.