• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.944-947
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• 2007

This study was conducted to study the effects of dietary garlic powder on laying performance, egg traits and blood serum cholesterol level of quails. A total of three hundred quails (Coturnix coturnix japonica) aged nine weeks were used. They were allocated to 3 dietary treatments. Each treatment comprised 5 replicates of 20 quails. The diets were supplemented with 0, 5 and 10 g/kg garlic powder. The experimental period lasted 21 weeks. The addition of garlic powder did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell thickness, egg albumen index, egg yolk index and egg Haugh unit. Adding 5 and 10 g/kg garlic powder to the laying quail diets increased egg weight (p<0.01). Egg yolk cholesterol and blood serum cholesterol concentration were reduced with garlic powder supplementation. The results of this study demonstrated that garlic powder addition had a significant cholesterol-reducing effect in serum and egg yolk without adverse effects on performance and egg traits of laying quails.

• Korean Journal of Poultry Science
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• v.26 no.3
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• pp.203-211
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• 1999

This study was performed to develop brand egg. Forty-four week-old Isa Brown were randomly assigned to 8 treatments and the number of hens were 300 per each group. Experimental period was about 10 weeks. The 8 treatment were as follows : astarich 2%(A), astarich 5%(B), chitch chitosan 2%(C), omega-3 powder 2%(D), pyrogreen 1%(E), greenpia 0.2%(F), hydrogenated soy oil 3%(G) and commercial layer feed(H). Eggs were collected at day 0, 7, 14, 40 and 70 for egg quality analyses. Laying rate was significantly higher in astarich groups(B, C) than ant other group, showing average of 88% of laying rate. In terms of egg factors, whole egg weight was the heaviest in control in control(A) and the lightest in omega-3 powder group(E), while egg yolk weight was the heaviest in astarich group(H). Haugh unit(HU) was the mean of 70 for all treatments and there were no significant differences among the treatments. Egg yolk color was significantly different among treatments during experimental period whenever yolk color was measured. At the day 7 after feeding of experimental diets, the yolk color of astarich 5% group(C) was darker and that of omega-3 powder group(E) lighter. The value of yolk color in astarich 5%(C) and 2%(B) was 14.2 and 12.5, respectively. But the rest of the groups did not show any differences in yolk color, showing mean of 11.5. In terms of shell thickness, shell tended to become thinner, but there were no defferences among treatments during experimental period. The mean value of shell thickness was 0.390mm. In conclusion, astarich groups may seem to produce the best possible quality of brand egg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.236-240
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• 2002

Characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate were investigated. Average weight, girth, and length of ostrich egg shell with membrane (OESM) were 255.17 g, 39.50 cm, and 15.20 cm, respectively. Ostrich egg shell without membrane (OES) contained 0.35% moisture, 40.98% Ca as a maior mineral, 2.43% protein, and 235.0 mg/100 g of amino acids. Optimal ashing times for preparation of white-colored ashing powder from OES were 12 hr at $700^{\circ}C$, 80 min at 80$0^{\circ}C$, and 15 min at 90$0^{\circ}C$, respectively. These ashing conditions resulted in ashing powder with yields of 54.5~54.6% and color values of 97.26 ~97.51 for $L^{*}$, -0.30~-0.34 for $a^{*}$, and 0.63~0.98 for $b^{*}$. Ashing powders, from three different particle size ranges of OES, did not show significant differences in yield.eld.d.

• Food Science and Preservation
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• v.24 no.1
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• pp.1-7
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• 2017

This study was conducted to investigate the effects of egg shell calcium treatments on short-term storage of cut Kimchi cabbage. Egg shell ash powder (ESP-2) had the greatest calcium contents. Calcium solubility was greater in citric acid than acetic acid and ascorbic acid. Cut Kimchi cabbages ($3{\times}3cm$) were treated with 0.5%, 1.0%, and 2.0% egg shell powder (ESP-1), and egg shell ash powder (ESP-2), and 0.5% citric acid, put inside polyethylene (PE) bags, and stored at $5^{\circ}C$ for 6 weeks. Weight loss was about 99.85-99.90%, and the ratio was the lowest upon 0.5% ESP-2 treatment (p<0.05). The reduction ratios of soluble solids were 21.3-43.4%, and decreased in the order of 1.0% ESP-2 treatment and 0.5% ESP-1. The $L^*$ values decreased, whereas $a^*$ and $b^*$ values of Hunter colorimetry increased in all treatments. ${\Delta}E$ values were lowest upon 0.5% ESP-2 treatment. 0.5% ESP-2 treatment showed better quality characteristics than other treatments. Thus, egg shell calcium treatments could effectively enhance the shelf-life of cut Kimchi cabbage.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.75-76
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• 2020

Use fire resistant construction methods, of which fire resistant boards are used to protect buildings and structures from fire. However, in the case of fire resistant boards, the unit price of the main raw material is high and the cost efficiency is low. There have been studies to apply oyster shells to fire resistant boards to solve these problems. On the other hand, egg shells are also considered to be applicable to fire-resistant boards with components like oyster shells, but there is no case of using egg shells as building materials. Therefore, in this study, we confirmed the physical properties of egg shell powers used as mortar filler and compared them with the fire resistant board flexural strength standard. As a result, it was judged that the powder of egg shells could be used as a building material, because the standards for the flexural strength of fire resistant boards were satisfied except for a part.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.980-985
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• 2000

Influences of Japanese green tea powder (GTP) supplementation to commercial diet on laying performance and egg quality were studied by using 60 laying hens. The experimental diet with or without 0.6% GTP was given ad libitum to the birds during the period from 6 to 71 weeks of age. The birds started egg production from 21 wk of age regardless GTP feeding. Body weight, feed intake, egg weight tended to decrease with GTP supplementation, while egg production rate tended to increase. Haugh unit score was significantly increased with GTP, which accompanied with the increased albumen height. These were observed almost throughout the laying period over 50 wk. Gel proportion in thick albumen was decreased as storage time is prolonged, then higher values of the gel proportion were recorded in the eggs from GTP group. Thick albumen of the eggs from GTP-fed layers had more carbohydrate than that from control layers. All these indicate physical stability of thick albumen in the eggs from GTP group. Thiobarbituric acid content of egg yolk tended to remain lower in the eggs from GTP group during 5-10 days of storage at room temperature. Levels of egg yolk cholesterol and yolk lipid were significantly reduced by GTP feeding. There were no significant differences in eggshell weight, shell thickness and shell strength between the two groups. Thyroid gland and liver from hens slaughtered at 71 wk of age did not differ in weight irrespective of GTP feeding. The present results suggest that GTP could modify components of edible part of egg, leading to the characteristics favourable to consumers such as high durability of thick albumen and less cholesterol in yolk, without altering general performance of the layers throughout this year round experiment.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.73-78
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• 2003

This study was to investigate interaction between ionization rate and absorption rate of calcium(Ca) in each feeding Ca sources in rats. The results were as follows. 1. The ionized Ca ions 134 into rats were absorbed in about two hours while Ca from other sources like powdered egg-shell Ca or precipitable Ca carbonate caused more than five hours to be absorbed. This means that the ionization of Ca is essential for the fast absorption in rat. 2. Absorption rate were increased in the rank order to brown rice vinegar-Ca acetate > brewed vinegar-Ca acetate > precipitated Ca carbonate > egg-shell Ca powder by feeding sources in rat and absorption rate of brown rice vinegar Ca was appeared 4 times highly than egg-shell Ca powder. 3. Absorption rate of brewed vinegar Ca acetate were appeared excellent, 1.4 times highly in case of the brewed vinegar at no ventilation condition than ventilation condition. 4. Ca concentration in blood serum was significantly enhanced the increased ionization rate of Ca in the above experiment rat models regardless of dietary Ca levels.

• Journal of the Korean Chemical Society
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• v.64 no.5
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• pp.249-258
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• 2020

The potential use of egg shell and calcined egg shell as adsorbent was evaluated and compared to remove Cd²⁺ from aqueous solution. The samples were characterized using Thermogravimetry and Differential Thermal Analysis (TG/DTA), Scanning Electron Microscope (SEM), X-ray Diffractometer (XRD), Energy Dispersive X-ray Spectrometer (EDX) and BET Surface Analyzer. The batch-type adsorption experiment was conducted by varying diverse variables such as contact time, pH, initial Cd²⁺ concentrations and adsorbent dosage. The results showed that, under the initial Cd²⁺ concentrations ranged from 25 to 200 mg g^-1, the removal efficiencies of Cd²⁺ by egg shell powder (ESP) were decreased steadily from 96.72% to 22.89% with increase in the initial Cd²⁺ concentration at 2.5 g of dosage and 8 h of contact time. However, on the contrary to this, calcined egg shell powder (CESP) showed removal efficiencies above 99% regardless of initial Cd²⁺ concentration. The difference in the adsorption behavior of Cd²⁺ may be explained due to the different pH values of ESP and CESP in solution. Cd²⁺ seems to be efficiently removed from aqueous solution by using the CESP with a basicity nature of around pH 12. It was also observed that an optimum dosage of ESP and CESP for nearly complete removal of Cd²⁺ from aqueous solution is approximately 5.0 g and 1.0 g, respectively. Consequently, Cd²⁺ is more favorably adsorbed on CESP than ESP in the studied conditions. Adsorption data were applied by the pseudo-first-order and pseudo-second-order kinetics models and Freundlich and Langmuir isotherm models, respectively. With regard to adsorption kinetics tests, the pseudo-second-order kinetics was more suitable for ESP and CESP. The adsorption pattern of Cd²⁺ by ESP was better fitted to Langmuir isotherm model. However, by contrast with ESP, CESP was described by Freundlich isotherm model well.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1246-1252
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• 2018

This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg shell calcium powder, and 0.25% whey protein concentrate. Depending on the presence or absence of synthetic phosphate and the addition level of phosphate replacer, the following products were processed: control (+) (0.3% phosphate), control (-) (non-phosphate), 20AL (20% replacer), 40AL (40% replacer), 60AL (60% replacer), 80AL (80% replacer), and 100AL (100% replacer). The pH values of pork sausages increased (p<0.05) with increasing addition level of the phosphate replacer. When more than 40% of the phosphate replacer was added to pork samples (40AL, 60AL, 80AL, and 100AL), cooking loss was significantly reduced compared to both the control (+) and control (-). However, no significant differences were observed in the moisture content and CIE $L^*$ values between the controls and the treatments with a phosphate replacer. The control (+) and 100AL treatment had the highest (p<0.05) hardness, but the samples with the phosphate replacer were not significantly different in cohesiveness and springiness from the control (+). As addition level increased, the gumminess and chewiness of the products with the phosphate replacer increased, which were lower than those of the control (+). Therefore, more than 40% of a phosphate replacer may possibly substitute synthetic phosphate to improve product yields in ground pork sausages, although further studies may be needed for improving the textural properties of the final products.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.237-244
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• 2004

This study was conducted to investigate the effects of dietary Animunin Powder$^{?}$ on the egg quality characteristics, blood components and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treaments with fifteen replications for eight weeks. Dietary treaments included 1) Control (CON), 2) Control + $0.1\%$ Animunin Powder$^{?}$ (AM1), 3) Control + $0.2\%$ Animunin Powder$^{?}$ (AM2). During the period of 0~4weeks, the birds fed the AM1 diet had an improved egg production compared to the birds fed the CON (P<0.05). During the period of 4~8weeks the birds fed AM1 diet showed a statistically improved egg production compared to the CON (P<0.05). However, no significant differences were founded in the egg weight. During the period of $4\~8$ weeks the hens fed the AM2 diet had improved egg yolk color compared to the hens fed CON and AM1 diets (P<0.05). In the Haugh unit for the period of $0~4$$weeks, the AM2 treatment showed significantly improved results compared to the CON (P<0.05). Average egg shell breaking showed no significant differences through the experiment period, but in the period of $4\~8$weeks the AM2 treatment tended to be improved compared to the CON and AM1 treatment (P<0.05). There was no significant differences in egg shell thickness. In the serum cholesterol, the AM1 and AM2 treatments were significantly lower than the CON (P<0.05). The concentration of RBC and WBC in the AM treatments tended to increase but there were no significant differences. For the differences of lymphocytes between the end and initiation of the experiment, the hens fed the AM1 treatment were significantly different compared to the hens fed the CON and AM2 treatment (P<0.05). During the period of the experiment, the hens fed the AM1 diet were tended to show higher DM digestibility than the hens fed the CON and AM2 diet, but it was not statistically different. In conclusion, dieatry fed of Animunin Powder$^{?}$ could improve egg production, egg yolk color, and haugh unit.