• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• 한국환경과학회지
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• 제17권5호
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• pp.537-546
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• 2008

The experiment was conducted to determine the effect of the mixed herbal medicine for the substitution of antibiotics on the performance of laying hens. Day old hyline 1,500 layer chicks were randomly assigned to 4 treatments. Control were 600 and three each treatment was 300. Eggs were collected at every weeks for measuring egg production and week 26, 27, 28 for chemical analyses. Chemical analyses were done for fatty acid profile of egg yolks, amino acid, antibiotics residue in eggs(collect eggs after supplying OTC 21ppm/bird/day to control for four day at 26, 27, 28) during the laying period($19{\sim}77wk$). On $0{\sim}4$ week, T-3 showed higher feed intake than those fed the other diets and on $5{\sim}13$ week, T-2 showed highest feed intake among treatments. After birds were moved ($14{\sim}18$ wk) CT-3 showed highest, but for overall rearing period, there was not significantly different among treatments. In conclusion the mixed herbal medicine did not tended to influence palatability to rearing birds. Egg quality(egg yolk color, haugh unit, eggshell breaking strength) showed no difference among treatments. Ratio of unsaturated fatty acid (mg/100g)/saturated fatty acid (mg/100g) was not difference among treatments, but linolenic acid and docosahexaenoic acid(DHA) of the mixed herbal medicine treatments showed higher then control. The antibiotics residue of CT, T treatments egg was not detected and control was not detected or below allowance. In conclusion the mixed herbal medicine can be possible to feed laying hen without antibiotics.

• 한국식품영양학회지
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• 제33권2호
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1617-1621
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• 2002

Two hundred and sixteen single comb white egg layers of the White Leghorn hens of 24 weeks of age were randomly allocated to 12 groups with three replications of six hens in each. Hens were fed in a factorial arrangement 2${\times}3{\times}$2, on diets containing either 16 or 18% crude protein with 0, 3 or 6% fish meal, replacing groundnut meal with soybean meal. Soybean meal incorporation improved (p<0.05) egg production, feed intake, feed conversion efficiency and egg weights. Egg quality traits of specific gravity, shape index, albumen index, yolk index and shell thickness remained unchanged. Laying performance was significantly (p<0.05) better at 18% than on 16% dietary protein level. Use of fish meal linearly improved egg production and feed conversion efficiency on diets supplemented with groundnut meal and fish meal incorporation showed quadratic improvement on feed conversion efficiency with SBM diets at 16% dietary protein level. Therefore, use of soybean meal as substitute of groundnut meal is recommended in layer diets, at 16% dietary protein level and fish meal incorporation could be beneficial for layers.

• Asian-Australasian Journal of Animal Sciences
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• 제6권2호
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• pp.253-258
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• 1993

The study on the nutritive value and the potential use of two kinds (local vs. import) of sesame meal (SSM) in layer diets as substitute for soybean meal (SBM) at 25, 50, and 75% was carried out. Three hundred and thirty six layers were kept individually on a battery cage and fed isonitrogenous diets, 16% crude protein (CP), for 252 days. The local and the imported SSM contained on air dry basis 35.7 and 36.3% CP, 24.7 and 9.1% ether extract (EE), respectively. Their amino acid contents are all lower than those reported by NRC (1984). The local material contained remarkably lower lysine (0.44 vs. 0.94), methionine + cystine (1.06 vs. 1.75) and threonine (0.52 vs. 1.22) than the imported meal. Imported SSM could be substituted for SBM as high as 50% in layer ration without statistically adverse effect on egg production, feed intake, body weight gain, average egg weight and egg size, while local SSM was inferior to the control in all aspects. However, when production performance of the groups fed either kind of SSM was compared, no significant difference was found at the two lower substitution levels.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1605-1609
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• 2001

A total of 252, 50 week-old Isa-brown laying hens were randomly allotted to 7 groups of 3 replicates. Mustard meal (MM) which is a by-product from mustard processing plant, was dried under the sun or in a gas heated pan. It contained on DM basis 30-32% CP, 19-22% EE and 12-13% CF. The meal from either drying method was incorporated into the diets at 0, 10, 20 and 30% which was equivalent to the substitution levels for soybean meal at 0, 31, 63 and 94%, respectively. All birds were individually kept in battery cages where feed and water were freely accessed throughout 84 days experimental period. It was found that egg production, feed intake, body weight gain and egg weight significantly decreased with the increased MM level. The inclusion of 20% MM did not show a significant difference in egg production and quality from the control, but produced 6-8% lower egg production. Feed intake was linearly decreased with the MM levels, except the 10% sun dried MM group. Fat deposition of the birds fed MM diets significantly decreased, while kidney weight increased when compared with the control group. However, the weight of thyroid glands and spleen trended to be heavier in the MM groups, but this was not significantly different among dietary treatments. It was concluded, MM from both drying methods could be incorporated in laying hen diets at the level of 10% without any adverse effect.

• 한국건설순환자원학회논문집
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• 제11권4호
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• pp.560-567
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• 2023

본 연구에서는 달라지는 화재 성상에 대비하기 위한 내화재료 연구의 일환으로 천연 탄산칼슘 재료인 굴 패각과 난각을 각각 잔골재로 치환하여 치환율에 따른 강도 및 내화성능을 평가하여 내화 재료로 사용하기 위한 자료를 제공하고자 하였다. 굴 패각과 난각은 각각 잔골재 대비 10~50 %를 치환하였고, KS 시험방법에 준하여 강도측정 및 간이가열 실험을 진행하였다. OS를 치환한 경우는 ES를 치환한 경우보다 강도가 높게 측정되었지만 이면온도 또한 높게 측정되었다. 이를 통해 폭발성 화재같이 강도성능이 요구되는 곳은 OS를 혼합한 내화보드를 사용하고, 1000 ℃이상의 고온화재 같이 높은 내화성능이 요구되는 곳은 ES를 혼합한 내화보드를 사용하는 등 용도에 맞게 선택할 수 있을 것으로 사료된다.

• 한국식생활문화학회지
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• 제23권6호
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1256-1264
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• 2016

Adrenergic, alpha-1B-, receptor (ADRA1B) and peroxisome proliferator-activated receptor gamma, coactivator 1 beta (PPARGC1B) genes are involved in regulation of hen ovarian development. In this study, these two genes were investigated as possible molecular markers associated with hen-housed egg production, egg weight (EW) and body weight in Chinese Dagu hens. Samples were analyzed using the polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP) technique, followed by sequencing analysis. Two novel single nucleotide polymorphisms (SNPs) were identified within the candidate genes. Among them, an A/G transition at base position 1915 in exon 2 of ADRA1B gene and a T/C mutation at base position 6146 in the 3'- untranslated region (UTR) of PPARGC1B gene were found to be polymorphic and named SNP A1915G and T6146C, respectively. The SNP A1915G (ADRA1B) leads to a non-synonymous substitution (aspartic acid 489-to-glycine). The 360 birds from the Dagu population were divided into genotypes AA and AG, allele A was found to be present at a higher frequency. Furthermore, the AG genotype correlated with significantly higher hen-housed egg production (HHEP) at 30, 43, 57, and 66 wks of age and with a higher EW at 30 and 43 wks (p<0.05). For the SNP T6146C (PPARGC1B), the hens were typed into TT and TC genotypes, with the T allele shown to be dominant. The TC genotype was also markedly correlated with higher HHEP at 57 and 66 wks of age and EW at 30 and 43 wks (p<0.05). Moreover, four haplotypes were reconstructed based on these two SNPs, with the AGTC haplotype found to be associated with the highest HHEP at 30 to 66 wks of age and with higher EW at 30 and 43 wks (p<0.05). Collectively, the two SNPs identified in this study might be used as potential genetic molecular markers favorable in the improvement of egg productivity in chicken breeding.

• 한국가금학회지
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• 제17권4호
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• pp.281-283
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• 1990

10주령 병아리를 이용하여 Cage당 10수로 하여 15반복의 시험구를 배치하였다. 10주령까지는 19％의 단백질사료로 사육되었으며 그 후에는 12％의 단백질사료를 이용하여 사육하였다. 대조구는 옥수수와 대두박구로 하고 시험구는 대조구의 대두박 대신 해바라기 씨앗으로 일부(19％) 또는 전부(38％)를 대치하여 19주령까지 사육하였다. 19주령에서 산란계용 cage로 옮긴 후 13.5％의 단백질 수준을 유지시켰다. 시험결과에 의하면 해바라기씨앗 첨가구는 19％ 대치한 구에서는 전 산란기간을 통하여 반 생산 및 능력이 대조구에 비하여 아무 차이가 없었다. 그러나 38％ 대치구에서는 약간의 성성숙 지연이 있었지만 전 산란기간을 통하여 얻어진 시험결과에 의하면 오히려 경제적으로 이익이었다.