• Korean Chemical Engineering Research
• /
• 제49권6호
• /
• pp.798-803
• /
• 2011

난황에 포함된 IgY는 포유동물에 있는 바이러스나 항원에 반응하는 항체와 같은 역할을 한다. IgY 분리를 위해 난황을 전처리한 후 3-zone SMB를 이용하여 지질단백질들로 부터 분리하는 전산모사연구를 수행하였다. 회분식 크로마토그래피와 pulse input method(PIM) 실험을 이용하여 전산모사 매개변수와 흡착 등온식을 얻었다. Aspen simulator를 이용하여 전산모사를 수행하여 IgY를 분리할 수 있는 SMB 운전조건을 다음과 같이 제시할 수 있었다. 삼각형 이론의 $m_2$와 $m_3$ 값은 각각 0.18, 1.0이고 스위칭 타임은 419 초이었다. 전산모사 결과 raffinate의 IgY 순도가 98.39%이고 두번째 싸이클에서 순도가 정상상태에 도달하였다.

• 한국식품저장유통학회지
• /
• 제30권3호
• /
• pp.405-418
• /
• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• 한국수정란이식학회지
• /
• 제26권1호
• /
• pp.65-70
• /
• 2011

희소 한우인 칡소의 정액 동결을 위해서 레시딘을 기본 희석제로 하는 AndroMed와 Tris-egg yolk extender를 사용하여 정자의 생존율과 활력 조사를 위해서 본 연구를 수행하였다. AndroMed 희석제를 사용하였을 때 생존율과 활력은 $73.4{\pm}11.2%$와 $67.9{\pm}14.6%$의 결과를 보였다. 그리고 Tris-egg yolk extender의 경우는 각각 $89.7{\pm}19.8%$와 $78.4{\pm}18.7%$ 결과를 보여 생존율에서는 Tris-egg yolk 희석제가 AndroMed 희석제를 사용하였을 때보다 유의적으로(p<0.05) 높은 결과를 보였다. 그러나 활력에서는 유의적인 차이를 보이지 않았으나 Tris-egg yolk 희석제에서 높은 경향을 보였다. 정액의 동결을 위해서 평형 시간에 따른 정자의 활력 조사를 위해서 육안적 방법과 CASA 프로그램 방법으로 조사를 실시한 결과, 처음 2시간부터 20시간까지 평형을 유도한 결과 육안적 방법보다는 CASA 프로그램 분석 방법의 결과 높은 수치를 확인할 수 있었다. AndroMed와 Tris-egg yolk extender 두 종류의 희석제로 사용된 동결 정액 사용으로 체외수정란을 생산 결과로서 분할율은 유의적인 차이를 보이지 않았으나(81.7% vs. 82.2), 배반포 발달율에서는 29.6% vs. 42.3%로서 Tris-egg yolk 희석제를 사용하였을 때 유의적으로(p<0.05) 높은 발달율을 보였다. 이러한 결과를 볼 때 희소 한우 품종인 침소 정액 동결을 위해서 Tris-egg yolk 희석제 사용이 동결된 정자의 생존율과 수정 능력 개선으로 실제적인 인공수정과 체외수정란 생산 및 가축유전자원 보존을 위해서도 효과적일 것으로 사료된다.

• 한국축산식품학회지
• /
• 제26권4호
• /
• pp.517-524
• /
• 2006

계란 품질, 난황 콜레스테롤 함량 및 지방산 조성의 변화에 관한 산란계 사료 내 서로 다른지방의 첨가효과를 조사하였다. 36주령의 Hyline brown 산란계 총 200수(4처리구${\times}$50수/반복)를 공시하여 우지, 옥수수유, 아마인유 및 어유를 각각 5.0% 함유하는 실험사료를 10주간 급여하였다. Haugh unit, 파란 강도, 난각 두께 및 난황색에 대한 처리구 간 유의적 차이는 나타나지 않았다. 첨가지방은 계란 콜레스테롤 함량과 고도 불포화지방산 조성을 현저하게 변화시켰다. 난황의 n-6지방산 함량은 옥수수유 첨가구가 31.61%로써 가장 높았고 우지, 아마인유 및 어유 첨가구순으로 낮았으며, n-3 지방산 함량은 아마인유와 어유 첨가구가 각각 9.74%, 5.16%로써 유의적 증가 경향을 나타냈다(p<0.05). 난황지방 산 조성의 n-3지방산 증가는 계란 콜레스테롤 함량 감소를 초래하였다. 난황 콜레스테롤(mg/g yolk) 및 계란 콜레스테롤(mg/60g egg) 범위는 각각 $15.98{\sim}18.37mg$ 및 $227{\sim}261mg$으로써 우지 첨가구가 가장 높았고 어유, 아마인유 및 옥수수유 첨가구 순으로 낮아지는 경향을 보였다(p<0.05). 난황 콜레스테롤의 감소율은 우지 첨가구와 비교하였을 때 어유 13.01%, 아마인유 11.49% 및 옥수수유 6.91%로써 유의적인 차이를 나타냈다(p<0.05). 이상의 결과는 산란계 사료 내 첨가되는 지방급원을 조절해 줌으로써 계란 콜레스테롤을 낮출 수 있으며 n-6와 n-3 지방산을 난황으로 축적하는 것이 가능함을 시사해준다.

• Journal of Animal Science and Technology
• /
• 제56권5호
• /
• pp.18.1-18.5
• /
• 2014

Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay was conducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birds were assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL), Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercial colorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across the supplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatment had a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weight gain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although laying hens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leaf supplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg external traits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egg length (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), however these differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit were not significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment (2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were not significantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) in Red pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25-3.31 on the DSM yolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf and baobab are not good substitutes for canthaxanthin as a yolk colourant.

• 한국식품과학회지
• /
• 제47권5호
• /
• pp.561-566
• /
• 2015

350 ppm 농도로 물/카놀라 기름 에멀션에 첨가된 달걀 노른자 위 레시틴은 에멀션 기름의 철 이온에 의한 자동산화와 클로로필에 의한 감광산화에 유의한 영향을 나타내지 않았다. 에멀션의 산화 중 달걀 노른자위 레시틴으로부터 유래한 인지방질은 분해되었으며 감광산화에 비해 자동산화에서 분해 속도가 높았다. 그러나 PC와 PE 사이의 분해 속도는 두 종류의 산화에서 모두 유의한 차이를 보이지 않았다(p>0.05).

• 한국가금학회지
• /
• 제22권2호
• /
• pp.117-128
• /
• 1995

Vitarnin A levels of egg yolk from hens fed diets supplemented with vitamin A increased slowly up to Week 4, while the values rapidly increased thereafter. The highest value(360% of initial value) was observed at Week 8 in birds fed 64,000 IU of vitamin A/kg diet. On the other hand, the contents of vitamin E in egg yolk rapidly increased in the first 2 weeks of the experiment and then stabilized up to Week 8. However, the efficiency of egg transfer decreased(P<0.05) as dietary vitamins A and E levels increased. It took at least 4 weeks for the increased levels of vitamin A and E in eggs from hens fed diets supplemented with each vitamin to recover the normal levels. Vitamin E levels of egg yolk in hens fed the vitamin A supplemented diets decreased as dietary vitamin A level increased (P<0.05). On the other hand, a slightly reduced levels of vitamin A levels of egg yolks from hens fed the vitamin E supplemented diet for 4 weeks of experiment was recovered back to control level at Week 8(P<0.05). Supplemental vitamin A markedly decreased the yolk deposition of vitamin F when two vitamins were supplemented simultaneously. The yolk deposition of vitamin A decreased as high level of vitamin B was supplemented, suggesting an antagonistic interactions between the two vitamins.

• Asian-Australasian Journal of Animal Sciences
• /
• 제18권6호
• /
• pp.835-840
• /
• 2005

The main objective of the present study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$-CD) on egg laying performance and cholesterol content of egg yolk. Feed intake, egg production and egg weight varied slightly, but not significantly, between hens fed either a control diet or a diet containing one of an increasing series of $\beta$-CD concentrations (2%, 4% or 6%). However, feed intake, egg production and egg weight were all lower in the hens fed on 8% $\beta$-CD (p<0.05). No difference in haugh unit values, egg yolk color and egg shell thickness were found between the different treatments. The cholesterol content of egg yolks (mg/g yolk) was significantly decreased by 0.71, 2.98, 4.00 and 4.24 mg in eggs from hens maintained on 2%, 4%, 6% and 8% $\beta$-CD, respectively (p<0.05). These observations indicate that appropriate supplementation of diets with $\beta$-CD can reduce the cholesterol content of eggyolks, thus raising the prospect of the production of a healthier functional food.

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

• Investigative Magnetic Resonance Imaging
• /
• 제23권4호
• /
• pp.367-373
• /
• 2019

Yolk sac tumors are rare malignant germ cell neoplasms that usually arise from the gonads. Extragonadal yolk sac tumors (EGYSTs) frequently occur in the mediastinum in post-pubertal females. EGYSTs in the pelvis are extremely rare, and to date, only thirteen cases have been reported in the English literature. Among them, the primary EGYST of the pelvic peritoneum in post-pubertal females has only been reported in ten cases. The present case describes a 26-year-old female diagnosed with primary peritoneal yolk sac tumor located in the rectouterine pouch. We report clinical and tumor imaging features, including ultrasound, computed tomography (CT), magnetic resonance images (MRI), positron emission tomography-computed tomography (PET-CT), and present a review of the literature.