• Food Science of Animal Resources
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• v.43 no.3
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• pp.471-490
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• 2023

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1215-1224
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• 2017

Objective: To assess the differences in ovarian transcriptomes in Shan Ma ducks between their peak and late stages of egg production, and to obtain new transcriptomic data of these egg-producing ducks. Methods: The Illumina HiSeq 2000 system was used for high throughput sequencing of ovarian transcriptomes from Shan Ma ducks at their peak or late stages of egg production. Results: Greater than 93% of the sequencing data had a base quality score (Q score) that was not less than 20 (Q20). From ducks at their peak stage of egg production, 42,782,676 reads were obtained, with 4,307,499,083 bp sequenced. From ducks at their late stage of egg production, 45,316,166 reads were obtained, with 4,562,063,363 bp sequenced. A comparison of the two datasets identified 2,002 differentially expressed genes, with 790 upregulated and 1,212 downregulated. Further analysis showed that 1,645 of the 2,002 differentially expressed genes were annotated in the non-redundant (NR) database, with 646 upregulated and 999 downregulated. Among the differentially expressed genes with annotations in the NR database, 696 genes were functionally annotated in the clusters of orthologous groups of proteins database, involving 25 functional categories. One thousand two hundred four of the differentially expressed genes with annotations in the NR database were functionally annotated in the gene ontology (GO) database, and could be divided into three domains and 56 categories. The three domains were cellular component, molecular function, and biological process. Among the genes identified in the GO database, 451 are involved in development and reproduction. Analysis of the differentially expressed genes with annotations in the NR database against the Kyoto encyclopedia of genes and genomes database revealed that 446 of the genes could be assigned to 175 metabolic pathways, of which the peroxisome proliferator-activated receptor signaling pathway, insulin signaling pathway, fructose and mannose metabolic pathways, gonadotropin releasing hormone signaling pathway and transforming growth factor beta signaling pathway were significantly enriched. Conclusion: The differences in ovarian transcriptomes in Shan Ma ducks between their peak and late stages of egg production were elucidated, which greatly enriched the ovarian transcriptomic information of egg-producing ducks.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• Korean Journal of Agricultural Science
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• v.39 no.1
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• pp.53-60
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• 2012

This work was conducted to evaluate the laying performance of Korean Native Ducks (KND) Pure-Line (PL). A total of 400 female pullets were hatched from PL to keep in National Institute of Animal Science, Korea. Twenty weeks old PL female ducks were divided into 4 groups (5 replications/group, 20 head/replications). Four groups were compared in a $2{\times}2$ factorial arrangement with strain (White strains, WW; Celadon strains, CC) and house type (flat house, cage house). On first egg laying day, CC strain laid eggs earlier compared to WW strain (P<0.01), but there was no significant difference between flat and cage house. Egg weight (EW) and body weight (BW) at first egg laying day have no difference among strains and houses. BW of CC strain was higher than WW strain at the age of 30 week (P<0.01). Weekly feed intake (FI) have no difference between flat and cage house, but FI of WW strain was high compared to CC strain during 20~30 weeks. There was no significant difference on EW between CC and WW strains, but EW was low at flat house compared to cage house (P<0.05). Weekly egg productions of WW strain and flat house were lower than CC strain and cage house, respectively (P<0.01). Finally, These results can provide the information that needed to introducing new strains.

• Korean Journal of Veterinary Research
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• v.57 no.2
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• pp.117-126
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• 2017

Bovine mastitis is an important microbial disease in the dairy industry. We investigated the frequencies of bacterial pathogens in 62 farms and pathogen antibiotic resistance from mastitis samples (n = 748). We tested the antimicrobial activity of chicken and duck egg white and lysozyme purified from chicken egg white. Moreover, we compared the microbiomes of normal and mastitic raw milk obtained by 16S rRNA gene pyrosequencing and culture methods. The results showed that the frequencies of Gram-positive pathogens (Enterococcus faecalis 37% and Staphylococcus aureus 36%) were higher than that of a Gram-negative pathogen (Escherichia coli 15%). Resistance frequencies to ampicillin and norfloxacin were lowest in Staphylococcus aureus (21%), Enterococcus faecalis (23%), and Escherichia coli (33%), and the antimicrobial activity of chicken egg white was higher than those of lysozyme and duck egg white. Pyrosequencing results revealed clear differences between the microbiomes of mastitic and normal raw milk samples and revealed a slightly similar, but clearly different, composition of pathogens compared to that from the culture method. Thus, pyrosequencing may be useful for elucidating changes in microbiomes during mastitis progression and treatment. A chicken egg white and antibiotic combination may help with mastitis treatment; however, further studies are needed.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1705-1710
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• 2003

A small body size of Brown Tsaiya laying duck is desirable to reduce maintenance requirements, so the body weight at 40 weeks of age (BW40) has to be maintained at its current level. Egg weight has to be maintained at around 65 g to meet market requirements. Eggshell strength at 40 weeks of age (ES40) must to be increased in order to maintain a low incidence of broken eggs. Thus, number of eggs laid up to 52 weeks of age (EN52) has to be increased without negative correlated response on ES40. A new linear genetic selection index was used: $I_g=a_0{\times}GEW40\;(g)+a_1{\times}GBW40\;(g)+a_2{\times}GES40\;(kg/cm^2)+a_3{\times}GEN52\;(eggs)$ where GEW40, GBW40, GES40 and GEN52 were the multitrait best linear unbiased prediction (MT-BLUP) animal model predictors of the breeding values respectively of egg weight and body weight at 40 weeks of age (EW40, BW40), ES40 and EN52. The coefficients $a_0$, $a_1$, $a_2$ and $a_3$ were calculated with constraints of 0.0 g, 0.0 g and $0.013kg/cm^2$ for expected genetic gains in EW40, BW40 and ES40 respectively and maximum gain in EN52. Since 1997, the drakes and the ducks were selected according to their own indexes, with this new genetic selection index. From G0 to G4, the average per generation predicted genetic responses in female duck were +0.05 g for EW40, +0.92 g for BW40, $+0.035kg/cm^2$ for ES40 and +2.13 eggs for EN52. Which represented respectively 0.07%, 0.06%, 0.67% and 1.0% of the means of the EW40, BW40, ES40 and EN52. For ES40 and EN52, it represented also respectively 16.1% and 21.6% of the additive genetic standard deviation of these traits. Thevse results indicated that selection of laying Brown Tsaiya by a restricted genetic selection index and with MT-BLUP animal model could be an efficient tool for improving the efficiency of egg production, increasing egg shell strength and egg number while holding egg weight and body weight constants.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.206-211
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• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.391-395
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• 1985

The Retionl Equivalent value and the composition of carotenoids in hen, quail and duck eggs were investigated by thin-layer chromatography. Total carotenoid contents per gram yolk were great in order of hen＞duck＞quail and retinol contents, quail＞duck＞hen. In Retinol Equivalent value, quail showed the highest level and hen showed the lowest level. In hen and quail, the contents of lutein and zeaxanthin of egg yolk were about 75% of their total carotenoid contents and they were about 60% in duck. In all cases, the sum of the concentration of lutein and zeaxantin accounted for more than 60% of the total carotenoid.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.2
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• pp.91-100
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• 2004

This study was on a recyling system of food waste using poultry and earthworms. Food waste was fed to the egg-raising hens(Gallus gallus) or ducks(Anas platyrynchos). And the excrement of poultry after ingestion of food waste was mixed with other organic waste such as paper mill sludge or night soil sludge, aged and then provided to the earthworms(Eisenia andrei). An egg-raising hen and a duck ate up 0.40kg and 0.79kg of food waste per day, respectively. And the percental rate of exctretion(the amount of excrement/the amount of food waste eaten up) of an egg-raising hen and a duck was 71.0% and 53.7%, respectively. The excrement of poultry that had been mixed with paper mill sludge and aged was vermicomposted more easily than the excrement that had been mixed with night soil sludge and aged. The excrement of poultry aged for more than 21 days was more suitable to vermicompost than the excrement of poultry aged for less than 21 days. Even though, the earthworm lost its biomass on the mixed feeds regardless of their aging periods, which was supposed to be caused by high salinity in poulty's excrements.