• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.594-599
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• 1988

Methods by which liquid egg could be stored in liquid state at frozen storage temperature$(-15^{\circ}C)$ with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at $-15^{\circ}C$ in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at $-15^{\circ}C$. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.857-869
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• 2022

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.

• Toxicological Research
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• v.14 no.3
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• pp.357-363
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• 1998

The teratogenic potential of the anticonvulsant drug phenytoin (PHT) has been well documented both in the human and in the experimental animals. However there are few reports on the effects of PHT on embryonic development in rats in vitro. The present study was performed to evaluate the teratogenic effects of PHT using whole-embryo culture system in rats. Sprague-Dawley rat embryos were explanted on gestational day (GD) 9.5 and cultured for 48 hrs in the immediately centrifuged and heat-inactivated rat serum containing 0,25,50, or $100{\mu}g$ PHT/mL. At the end of culture period the embryos were scored for morphological development according to the procedure of Van Maele-Fabry, and their total protein contents were determined. At 100 ${\mu}$g/mL of culture medium. PHT caused significant reduction in developmental score and protein content of embryos and a high incidence morphological abnormalities (100%). Characteristic malformations included altered yolk and embryonic circulation, craniofacial hypoplasia, neural tube schisis, branchial arch defects, abnormal ratation, and limb bud hypoplasia, among others. There were no adverse effects on embryonic growth and development at concentrations of 25 and 50 ${\mu}$g /mL of culture medium. The results indicated that the dysmorphogenic effect of PHT on cultured embryos is due to a direct interference with embryonic development.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.491-498
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• 2003

The purpose of this study is to observe purification and properties of osteopontin(OPN) from bovine milk. The purification of osteopontin from bovine milk was performed by using ion-exchange and hydrophobic chromatography. SDS-PAGE analysis revealed that the protein migrated at Mw. 60,000. NH2-terminal sequence analysis of the first seven amio acids revealed the protein to be identical to that previously reported for bovine OPN. 35-wk-old chickens, including 3 Single Comb White Leghorn (SCWL), were used to produce egg yolk antibody(IgY) against OPNas a antigen. However, the anti-OPN antibody activities determined by ELISA. Immunological assy of OPN in milk was performed using radial immunodiffusion test based on the standard curve of pure OPN. The radial precipitation lines of four different milk samples indicated that the concentrations of OPN in the milk samples were within the range of 31.7 to 39.7${\mu}g$/ml. On inhibition with OPN on precipitation of calcium phosphate, OPN was slightly higher than casein phosphopeptide(CPP) and poly-glutamic acid.

• Korean Journal of Poultry Science
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• v.43 no.1
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• pp.15-20
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• 2016

This research was carried out to determine the effect of Cudrania tricuspidata fruit (CTF) on the performance of laying hens, egg quality, yolk fatty acid composition, Immunoglobulin G (IgG) and blood composition. A total 288 Brown Nick laying hens of 48 weeks old replaced into 4 groups with 4 replicates of 18 birds in each. Treatments were added with 0, 0.25, 0.5, 1.0% CTF containing dried seed and pulp. Metabolizable energy (ME) and crude protein (CP) were 2,800 kcal/kg and 16.0% in basal diets, respectively. Egg production and daily eggmass were significantly increased in 1.0% CTF addition treatment compared to those of other treatments (P<0.05). Egg weight and feed intake were not different among treatments. Feed conversion ratio showed the lower result in 1.0% CTF treatment than other treatments (P<0.05). Eggshell color was not influenced by the addition of CTF. Albumin height, Haugh unit and eggshell breaking strength was not statistically different, but seemed to be higher as dietary CTF addition increased. Yolk color was increased as dietary CTF increased and was the highest in 1.0% CTF group (P<0.05). Fatty acids were not shown the consistency in yolk. Blood cholesterol and triglyceride (TG) of birds fed CTF were significantly low compared to those of control. IgG was also statistically higher in CTF treatments than control (P<0.05). As the results of this experiment, the addition of 1% CTF would be the most effective on performance and egg quality, whereas the 0.25% CTF addition in basal diets seemed to be optimum to improve the blood cholesterol, TG,high density lipoprotein cholesterol (HDL-CHOL), IgG in laying hens.

• Korean Journal of Agricultural Science
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• v.34 no.1
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• pp.53-60
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• 2007

A layer feeding trial was conducted for 10 weeks to investigate the effects of the addition of corn distillers dried grains with solubles (DDGS) to layer diets on the laying performance, egg qualities, and yolk fatty acid composition. Nine hundred Hyline Brown layers, 24 weeks of age,were randomly allotted to 20 replicate laying cages, 45 birds per replicate. There were four diet treatments (0, 10, 15, and 20% DDGS), and five replicates per treatment. All experimental diets were prepared to contain iso-protein (17%) and iso-calorie (TMEn 2,780 kcal/kg). The use of DDGS up to 20% level in layer diets did not exert any influence on feed intake, laying rate, total egg mass, mean egg weight, and feed conversion ratio. DDGS did not exert any influence in weight of egg, breaking strength, and color of eggshell. The albumen height and Haugh unit was not influenced by DDGS addition. The yolk color was significantly increased by DDGS supplementation. As the DDGS level increased, the oleic acid content decreased, and the linoleic acid increased (P<0.05). The degree of saturation of yolk fatty acids was not affected by dietary DDGS. The inclusion of DDGS up to 20% in layer diets resulted in the decrease of feed cost per kg without any effect in the laying performance. In conclusion, the use of DDGS up to 20% level in layer diets could replace corn and soybean meal without any harmful effect on the laying performances.

• Journal of Embryo Transfer
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• v.33 no.3
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• pp.185-194
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• 2018

The aim of this study was performed to evaluate the effects of ice-binding protein from the arctic yeast Leucosporidium (LeIBP) supplementation on cryopreservation of boar sperm. The collected semen was diluted ($1.5{\times}10^8/ml$) in lactose egg yolk (LEY) and cooled at $5^{\circ}C$ for 3 h. The cooled semen was then diluted ($1{\times}10^8/ml$) in LeIBP containing LEY with 9% glycerol and maintained at $5^{\circ}C$ for 30 min. The semen was divided into six experimental groups (control, 0.001, 0.005, 0.01, 0.05 and 0.1 mg/ml of LeIBP). The straws were kept on above the liquid nitrogen ($LN_2$) vapors for 20 minutes and then plunged into $LN_2$. After thawing, computer-assisted sperm analysis was used for sperm motility and flow cytometry was performed to assess the viability, acrosome integrity (FITC-PSA/PI), ROS (DCF/PI), lipid peroxidation (BODIPY C11/PI) and apoptosis (Annexin V/PI), respectively. No significant responses were observed for sperm motility. However, sperm viability was significantly increased on 0.05 and 0.1 mg/ml of LeIBP groups compared to control (P < 0.05). In addition, acrosome integrity was significantly increases LeIBP groups (P < 0.05) and both ROS and lipid peroxidation level were lower in all LeIBP groups than those of control (P < 0.05). On the other hand, a significant higher apoptosis rate was observed in 0.05 and 0.1 mg/ml of LeIBP groups compared to control (P < 0.05). It can be assumed that a supplementation of LeIBP in boar sperm freezing extender is an effective method to increase the sperm qualities after cryopreservation.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.62-69
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• 2006

This study was performed to investigate the biocogical activity of the phospholipid separated and purified from duck egg yolk as functional brain food. A quantitative restriction of maternal diet was given to Sprague-Dawely rats during lactation. Animals were separated into three groups, such as control, duck egg phospholipid(PL) or pig-brain phospholipid additions groups. And ad libitum during lactation was given to control groups. All of the offsprings at 3 weeks of age fed a diet ad libitum for 4 weeks of rehabilitation. Body weight and brain weight and protein, phosphplipid, and cholesterol were determined on offsprings of each of group sacrificed at 0, 1, 2, 3, 5 and 7 weeks of age, sacrified body weight of duck egg phospholipid and pig brain phospholipid group were significantly higher than the control group. Body weight and brain weight after a recovery period were significantly at the control group. However, protein, phospholipid and cholesterol contents were significantly high than the control group. Response latency in the passive avoidance task was the lowest in the ${\beta}$-amyloid group and highest in the phospholipid group. It is consequently suggested that phospholipid supplement may be effective in memory improvement.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.3
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• pp.400-409
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• 2017

Objective: This study was conducted to evaluate the effects of dietary protein sources (soybean meal, SBM; low-gossypol cottonseed meal, LCSM; double-zero rapeseed meal, DRM) on laying performance, egg quality, and plasma parameters of laying hens. Methods: A total of 432 32-wk-old laying hens were randomly divided into 6 treatments with 6 replicates of 12 birds each. The birds were fed diets containing SBM, $LCSM_{100}$, or $DRM_{100}$ individually or in combination with an equal amount of crude protein (CP) ($LCSM_{50}$, $DRM_{50}$, and $LCSM_{50}-DRM_{50}$). The experimental diets, which were isocaloric (metabolizable energy, 11.11 MJ/kg) and isonitrogenous (CP, 16.5%), had similar digestible amino acid profile. The feeding trial lasted 12 weeks. Results: The daily egg mass was decreased in the $LCSM_{100}$ and $LCSM_{50}-DRM_{50}$ groups (p<0.05) in weeks 41 to 44. The $LCSM_{50}$ group did not affect egg production compared to the SBM group in weeks 41 to 44 (p>0.05) and showed increased yolk color at the end of the trial (p<0.05). Compared to the SBM group, the $LCSM_{100}$ and $LCSM_{50}-DRM_{50}$ groups showed decreased albumen weight (p<0.05), CP weight in the albumen (p<0.05) and CP weight in the whole egg (p<0.05) at 44 weeks. Plasma total protein (TP) levels were lower in the $LCSM_{100}$ group than in the SBM group at 44 weeks (p<0.05); however, TP, albumin, and globulin levels were not significantly different between the $LCSM_{50}$ group and the SBM group or between the $DRM_{50}$ group and the SBM group (p>0.05). Conclusion: Together, our results suggest that the $LCSM_{100}$ or $DRM_{100}$ diets may produce the adverse effects on laying performance and egg quality after feeding for 8 more weeks. The 100.0 g/kg LCSM diet or the 148.7 g/kg DRM diet has no adverse effects on laying performance and egg quality.