• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.843-847
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• 2004

In order to understand the effects of different oils on the production performances and polyunsaturated fatty acids and cholesterol level in the yolk. 160 Hexices hens at 42 wks were divided into four groups randomly. Each group fed with control diet (CG), control diet+5% fish oil (FG), control diet+5% palm oil (PG) and control diet+5% soybean oil (SG), respectively. After three weeks' experiment, the results showed that: different oils showed no significant effect on feed/egg weight, egg white weight, body weight, C16, C18:3 n-6 and C20:4 n-6 contents in the yolk (p>0.05). But the egg mass of PG was higher than SG (p<0.05), the average egg weight of CG was lower than FG (p<0.05), and the of PG was lower than FG (p<0.05), during the experiment, FG gained more than SG (p<0.05), the cholesterol level in yolk of FG was lower than PG and CG (p<0.01), meanwhile the C20:5 n-3 content of FG was higher than CG and SG (p<0.01), and no C20:5 n-3 was detected in PF, as far as C22:6 n-3 in the yolk was concerned, FG was higher than PG (p<0.01), the C18:1 n-9 content of SG was lower than PG (p<0.05), the C18:2 n-6 content of SG was the highest than other three groups (p<0.01), and CG was the lowest, showed significant to FG (p<0.05), the C18:3 n-3 content of FG was higher than SG and PG (p<0.05), and the C20:1 n-9 content of FG was higher than other groups (p<0.01). The results demonstrated that fish oil could decrease the cholesterol and increase the n-3 fatty acids content in the yolk, and increase the n-3/n-6 level.

• 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.

• Applied Microscopy
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• v.47 no.2
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• pp.70-74
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• 2017

In the case of genus Nothobranchius, Nothobranchiidae, the morphology of fertilized eggs and ultrastructures of fertilized egg envelopes have been reported in only two fishes. Therefore it is hard for sure to these morphological characteristics show genus specificity because of lower research samples. So, we studied the morphology of fertilized egg, and compared the ultrastructures of outer surface, micropyle, and section of fertilized egg envelopes under the light and electron microscopes from the other two species, Nothobranchius foerschi and Nothobranchius rachovii, Nothobranchiidae to find out whether these structures have the species specificity or not. Both fertilized eggs were spherical, demersal and adhesive, and have a large oil droplet. The adhesive whip-like structures were distributed on the outer surface of egg envelope, and a micropyle located on the animal pole. The fertilized egg envelope consisted of two distinct layers: an outer electron-dense layer with adhesive structures and an inner lamellae layer in both species. The external shapes of fertilized egg and ultrastuctures of outer surface, micropyle, and section of fertilized egg envelope have same structure including results before. Our data indicate that these morphological characteristics of fertilized egg and fertilized egg envelope show genus Nothobranchius specificity.

• The Korean Journal of Ecology
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• v.19 no.5
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• pp.477-486
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• 1996

The freshwater goby, Micropercops swinhonis ($G\"{u}nther$) was studied on the spawning behavior and egg develeopment at the two areas of Chollabukdo, Korea from March to May 1995. Egg mass attached to a layer under stones and the inner wall of waterplant, Cyperus. Spawning behavior was divided in to 1) premating stage: selecting spawning sites and formation of territory by male, 2) mating stage: enticement with zigzag-like dance and intermittant shaking of head by male and fertilization, 3) postmating stage: fanning, guarding and cleaning the nest by male. The eggs were transparent and spherical in shape, measuring $0.9\times1.4mm$ with yellowish yolk sac and many oil globules. Hatching began in about ten days after fertilization at water temperature $16~20^{\circ}C$. The newly hatched larvae were 3.8~4.0 mm in total length with 30 myomeres and their mouths and anuses were opened. Melanophores appeared at the air-bladder and the ventral side of caudal region.gion.

• Fisheries and Aquatic Sciences
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• v.13 no.4
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• pp.278-283
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• 2010

Black plaice, Pleuronectes obscurus (Herzenstein), were collected and fertilized to observe egg development, temperature-related cleavage rates, and mitotic intervals (${\tau}_0$). Fertilized egg was demersal, adhesive, and did not contain oil globules. After 1.75 h, the blastodisc formed, and hatching took place 121 h after fertilization at $14^{\circ}C$. The hatched larvae were $3.5{\pm}0.16\;mm$ in total length. At higher temperatures, eggs developed faster and underwent further identical developmental processes. Additionally, ${\tau}_0$ and water temperature were strongly negatively correlated at all temperatures (Y=-2.6981X+98.767, $R^2$=0.9831, where Y is ${\tau}_0$, and X is temperature) for black plaice.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.565-569
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• 2003

The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the organoleptic evaluation of duck egg yolks. A total of 180 30 wk old laying Tsaiya ducks, at the beginning of peak production, were allotted into 6 treatments with 3 replicates each. Ducks were fed one of the 6 experimental diets, supplemented with 2% tallow (control) and graded levels of RCLO at 2, 3, 4, 5, and 6% to a corn-soybean diets, respectively, for 6 wks. All of the experimental diets were formulated to be both isocaloric and isonitrogenous. Feed and water were supplied ad libitum throughout the experimental period. The results indicated that the RCLO supplementation levels did not affect (p>0.05) egg production, egg mass, feed intake, feed efficiency or body weight change. Egg weight was the lightest when the ducks received the 6% RCLO diet. The eicosapentaenoic acid, docosahexaenoic acid, and total n-3 PUFAs contents in the yolks increased with increasing RCLO supplementation. The taste and general acceptability of the hard-boiled eggs were not significantly different among the treatments. However, a fishy flavor was much higher when ducks were fed diets supplemented with 5% and 6% RCLO diets.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.493-498
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• 1996

The effective extraction of antioxidative substances from soybeans was studied by the mixed solvents of methanol or ethanol with water at 30$^{\circ}C$ and 85$^{\circ}C$. At accelerated peroxidation condition, POV (peroxide value) of soybean oil and TBARS (thiobarbituric acid reactive substances) value of egg yolk liposome with extracts added, were applied for the evaluation of antioxidative activity of the extracts. In the peroxidation of soybean oil, antioxidative substance of soybeans was extracted more effectively by methanol and at higher temperature 85$^{\circ}C$, and the deffated and roasted soybean extract (DRS) showed higher antioxidative activity. But in the Peroxidation of egg yolk liposome, methanol extract from the roasted soybeans (ROS) showed higher activity.

• 한국해양학회지
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• v.22 no.4
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• pp.236-245
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• 1987

Ichthyoplankton were sampled with Bongo net at 13 stations from Chonsu Bay to Keum Estuary from July, 1985 to June, 1986. 19 taxa of pelagic eggs and 45 taxa of larvae were collected. The key to identify the pelagic eggs is based on the number of oil gloubles, the shape of the egg, the sculpture of the chorion, and the size of the egg and the oil globules. The key to the families of fish larvae is based on the morphometric characters such as the body shape, the position of the anus, the pigmentation pattern, and others.