• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.361-368
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• 2013

This experiment was conducted to determine optimum levels of dietary crude protein for productivity and egg quality in laying hens during early stage. A total of seven hundred and twenty 24-wk-old Hy-Line Variety Brown layers were randomly assigned to 4 experimental diets varying with 16%, 17%, 18%, and 19% CP and fed the diets for 12 wks. There were no significant differences in egg production, daily egg mass and feed intake among experimental diets. Although no difference was found on egg weight among experimental diets, decreasing levels of dietary crude protein tended to reduce the egg weight. Haugh unit and egg shell quality were not affected by different levels of dietary crude protein. Although there was no difference on yolk color among experimental diets, increasing levels of dietary crude protein slightly reduced the yolk color. It is concluded that laying hens did not need more than 16% CP to maximize egg production.

• Journal of Sericultural and Entomological Science
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• v.30 no.2
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• pp.96-104
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• 1988

Vitellin, the major yolk protein of the silkworm, Bombyx mori was pruified, and its immunological properties and the quantitative changes during embryogenesis were studied. The ovary transplantation into male hosts was also carried out to find its effect on the yolk protein synthesis. The pupal vitellogenin and the egg vitellin of Bombyx mori were purified by DEAE-cellulose column chromatography. These two female specific proteins showed the same mobility in the polyacrylamide gel electrophoresis and the same reaction in the double immunodiffusion test. The immunological identity was also observed between the vitellins of Bombyx mori and Bombyx mandarina. The rudimentary ovaries transplanted into the male hosts of silkworms produced eggs without vitellin, indicating that the yolk precursors synthesized in other female organ beyond the ovary were necessary to produce vitellins. The major yolk protein, vitellin was disintegrated and utilized mostly during late stage of embryogenesis. It was different characteristics from the egg specific protein, which was utilized continuously from the early embryonic stage.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.207-213
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• 2015

High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.659-665
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• 2012

IgY (Immunoglobulin Yolk) in egg yolk corresponds to IgG (Immunoglobulin G) in animal serum and plays an important role as immunological proteins in intestines. Carrageenan and Arabic gum were used as pretreatment agents to purify IgY from fresh egg yolk. DEAE (Diethylaminoethyl) Sepharose column in FPLC (Fast Protein Liquid chromatography) was an ion exchange tool to remove contaminants as well as to elute IgY from the column. GF HPLC (Gel Filtration High Performance Liquid Chromatography) enables to measure the molecular weights of IgY and to identify the purified IgY by comparing the molecular weight of standard IgY with the purified one. IgY is a heterogeneous group of different molecular weight and ionic properties, which was investigated with various IE HPLC (Ion Exchange High Performance Liquid Chromatography) columns such as AX, CX and SCX. Three peaks of IgY were separated in the AX column under the conditions of 0.5 M NaCl and pH=8. The SCX column also gave the three peaks of IgY at 0.5 M NaCl and pH=5.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.191-196
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• 2003

Egg yolk antibodies(IgY) from laying hens immunized with antigens from Salmonella choleraesuis, Salmonella typhimurium and Salmonella dublin were produced. The Antigenic proteins isolated from those flagella of Salmonella sp., determined by SDS-PAGE, were pure and had a molecular mass of approximately 53.4, 51 and 54.6 kDa, respectively. The IgY titers were found at two weeks after first immunization and increased gradually to maximum of 330,000 300,000 and 440,000 respectively. According to the results of specificity test by ELISA, the IgY raised against Salmonella sp. were found highly specific activity levels. Concentration of Salmonella sp. incubated with anti-Salmonella sp. IgY were drastically reduced to the levels of 2.8∼4.0 log CFU/ml. The contents of IgY in an egg yolk was approximately 31∼33 mg/ml.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.786-791
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• 2010

The effects of fermented garlic powder on production performance, egg quality, blood profiles and fatty acid composition of egg yolk in laying hens were studied in a 35-d experiment. Two-hundred and forty (ISA brown) layers aged 41 weeks were randomly allocated into the following four treatments: i) CON (basal diet); ii) G1 (CON+fermented garlic powder 1.0%); iii) G2 (CON+fermented garlic powder 2.0%) and iv) G3 (CON+fermented garlic powder 3.0%). There were no differences (p>0.05) among treatments in egg production, egg weight, eggshell breaking strength and eggshell thickness throughout the whole experimental period. However, yolk height was increased significantly (p<0.05) by the addition of fermented garlic powder during the 5th week while yolk color was greater (p<0.05) in G2 and G3 than in CON and G1 in the 5th week. Compared with CON, Haugh unit was increased (p<0.05) in response to fermented garlic powder treatments during the 5th week. No significant effects on total protein, albumin and IgG were observed in response to any of the treatments over the experimental period (p>0.05). There was a significant (p<0.05) reduction in plasma cholesterol concentration when the dietary level of fermented garlic powder was increased from 0.0 to 3.0%. The levels of saturated fatty acids (SFA) were significantly decreased (p<0.05) in response to G2 and G3 while monounsaturated fatty acids (MUFA) were higher (p<0.05) in G2 and G3 treatment groups than in CON and G1. Compared with other treatments, polyunsaturated fatty acids (PUFA) and PUFA:SFA ratio were higher (p<0.05) in G3. In conclusion, this study demonstrated that addition of fermented garlic powder reduced plasma cholesterol concentration and did not cause adverse effects on production performance. Moreover, addition of 3.0% garlic powder decreased SFA but increased PUFA and PUFA:SFA ratio in egg yolk.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.107-114
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• 2012

The present study evaluated the potential use of immunoglobulin prepared from egg yolk of chickens immunized with Escherichia coli K88 (IgY-Ec) in the control of E. coli K88 infection in RAW 264.7 murine macrophage. The binding activity of IgY-Ec against E. coli K88 surface protein was more specific and increased than control IgY. In infection assay of E. coli in macrophage, the specific IgY-Ec to E. coli K88 remarkably inhibited the phagocytic activity comparing to nonspecific IgY (p<0.001). In adherence assay, bacterial adhesion on macrophage cells was definitely reduced by preincubation of IgY-Ec compared with nonspecific IgY (p<0.05). These findings suggested that IgY-Ec have the protective effects against pathogens and IgY-based diets may have potential benefits for preventing or treating various infections in domestic animals.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1179-1189
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• 2006

This experiment was designed to examine the effects of supplemental vitamin D on laying performance, metabolic profile and egg quality of hens fed diets containing different fat sources and levels. Lohman strains (n = 480) were assigned to one of 10 diets: basal diet (BD), BD plus 2.5 and 5.0% sunflower oil (SO) or tallow (T) at vitamin D provided $1{\times}$ and $3{\times}$ of the current recommendation. The experiment lasted from week 30 to 44 of age. Each diet was tested in 12 replicate cages of 4 hens. Production, metabolism, and egg quality data were subjected to three-way ANOVA. Both fats decreased feed intake (FI) as compared to BD. Increasing SO and T levels linearly decreased and quadratically increased FI, respectively. The dietary factors did not affect egg production (EP) and egg weight. Vitamin D supplementation increased and decreased EP when diets contained SO and T, respectively. Feed conversion efficiency (FCE) for hens fed SO was lower than for hens fed T. However, increasing T level improved FCE, whereas increasing SO level worsened FCR. Vitamin D supplementation increased serum vitamin D and glucose concentrations. Vitamin D supplementation also caused a decrease and an increase in serum vitamin D concentration when diets contained SO and T, respectively. Serum glucose concentration for hens fed SO was lower than hens fed T. Increasing fat level linearly increased serum triglyceride and VLDL concentrations, regardless of the fat type. Increasing SO level linearly decreased serum cholesterol concentration. Vitamin D supplementation did not alter lipid metabolites. The dietary factors did not affect serum total protein, Ca, and P concentrations. As compared with BD, feeding SO decreased dry tibia and ash weights more than feeding T. Vitamin D supplementation tended to increase dry tibia weight and decrease tibia ash weight. Eggshell strength and thickness, yolk and albumen indexes, and Haugh unit were not responsive to the dietary factors. Eggshell strength quadratically increased with increasing T level. Yolk color for hens fed SO was lower than for hens fed T. The dietary factors did not affect most of yolk fatty acids. Increasing SO level quadratically decreased yolk $C_{18:2}$ concentration. Vitamin D supplementation increased and decreased yolk $C_{18:2}$ concentration when diets contained SO and T, respectively. In conclusion, increasing fat level improved laying performance without altering metabolic profile and egg quality. Vitamin D supplementation had minor alteration effects on laying performance, metabolic profile, and egg quality in response to fat feeding.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.1
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• pp.1-7
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• 1997

This experiment was conducted with total 960 brown layers, consisted of 8 treatment to investigate the effects of dietary chromium as chromium picolinate on egg production, egg quality, nutrient utilizability, serum traits and mortality in brown layers. Layers were fed diets with two levels of dietary protein (14% and 16%) and supplemented with 0, 200, 400, 800 ppb/kg of chromium as chromium picolinate, respectively. The highest egg production, egg weight and egg mass were found in 800 ppb chromium picolinate supplementation group with high protein level (16%) (p < 0.05). Although there was no significant difference, layers receiving 400 ppb of chromium picolinate with high protein (16%) represented the lowest broken eggs. The utilization of energy, dry matter and crude protein of 400 ppb chromium picolinate group with low protein level (14%) were significantly higher than those of control or other chromium picolinate group (p < 0.05). 400 ppb chromium picolinate with low protein level (14%) showed the lowest serum glucose concentration. But serum glucose concentrations in all treatments showed no significant differences. Present date revealed that the lowest serum cholesterol concentration of layers was found at 400 ppb chromium picolinate group with high protein level (16%) (p < 0.05). Crude protein content in yolk was significantly higher in eggs of layers received 800 ppb chromium picolinate and the lowest in eggs from layers received 400 ppb chromium picolinate among chromium picolinate levels (p < 0.05). Mortality was remarkably decreased by chromium picolinate supplementation and the lowest mortality value was found in layres receiving 800 ppb chromium picolinate with high protein level.

• The Korean Journal of Zoology
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• v.30 no.1
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• pp.10-28
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• 1987

Changes of protein synthesis in the isolated egg chambers were studied during oogenesis of Drosophila melanogaster. Protein synthesis did not change much in quantity except that the activity was slightly enhanced at the stages 11 and 12, when new structures such as vitelline membranes and yolk granules were made, but considerably changed in quality during oogenesis. Protein synthesis was believed to occur mainly in the follicle cells, and a number of stage-specific proteins were found to differ at various stages. The observations suggest that proteins synthesized in the cells within chambers as well as those from the outside of the chambers might be directly required for the growth and maturation of oocytes in Drosophila.