• Asian-Australasian Journal of Animal Sciences
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• v.9 no.4
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• pp.455-459
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• 1996

The genetic parameters for various economic traits were estimated in a White Leghorn population selected for part period egg production over 16 generations. In early part of selection, egg number had moderate to high heritability (0.26 to 0.51) while age at sexual maturity, egg weight and body weight at 20 and 40 weeks of age had high heritability (0.54 to 0.83). The sire component heritability for all the traits except 20 week body weight declined in later periods of selection. Sex linked gene effects for egg number and age at sexual maturity were more important in early periods of selection in comparison to the later periods, while maternal effects remained important for 20 week body weight in all the periods. Egg number was negatively correlated with egg weight ($r_{G(S)}=-0.36$), age at sexual maturity ($r_{G(S)}=-0.84$) and 40 week body weight ($r_{G(S)}=-0.84$), while it was positively correlated with 20 week body weight ($r_{G(S)}=-0.34$) in base generation. The genetic association between egg number and 40 week body weight changed not only in magnitude but also in direction in later periods. The genetic correlation of egg number with egg weight as well as with age at sexual maturity also decreased in magnitude in later periods of selection.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.909-921
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• 2022

Eggs are considered an excellent complete food because they contain many major energy sources, including protein. Eggs are one of the most widely consumed foods worldwide, and egg consumption is steadily increasing. Eggs are generally classified according to their quality and weight. Various characteristics of eggs must be considered for the design and effective utilization of equipment used for the transport, processing, packaging, and storage of eggs. In this study, egg surface area, volume, density, etc. were measured according to the grade of the egg. The values of several geometrical properties that were measured tended to increase with increasing egg grade. The smallest grade eggs had the lowest shell thickness and density. The electrical conductivity of the eggshell and its contents was measured with a self-made electrode and equipment. The egg shell showed properties similar to insulators, and as the thickness increased, the electrical conductivity tended to increase. The electrical conductivity of the egg yolk showed almost constant values under all conditions. The electrical conductivity of the egg white and mixture was particularly low at 0.1 kHz. Fouling and electrode corrosion occurred in a low frequency region due to the egg white. In this study, various geometric and electrical characteristics of eggs were measured, and based on this, factors that could serve as new indicators for egg processed production were analyzed and investigated.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.244-248
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• 1999

Soondae was prepared with porcine plasma or egg white as a substitute of porcine blood and their nutritional value was evaluated for th purpose of improving the quality of Soondae. The total energy of Soondae was 181.9 kcal/100 g with the composition of 66.14% moisture, 9.25% protein. 10.44% fat, 0.89% ash, 0.54% fiber, and 12.74% carbohydrate. As the percentage of porcine plasma increased, the total energy was decreased. For the minerals, Fe content was the highest in original Soondae (8.5 mg/100 g) and the contents of Fe, Na, K were decreased with the increase of porcine plasma or egg white. The glutamic acid, leucine, lysine, glycine, and alanine were the major portion of the amino acid contents in Soondae. The U/S ratio was increased with the proportion of porcine plasma and egg white. The cholesterol content of original Soondae (66.6 mg/100 g) was decreased by 25.73% in porcine plasma Soondae and by 36.98% in egg white Soondae.

• Journal of Veterinary Clinics
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• v.15 no.2
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• pp.346-351
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• 1998

As an antitumor agents cyclophosphamide (CPA) is frequently used in animal clinic. Important adverse effects of its administration are leukopenia, thrombocytopenia and anemia. We investigated the effects of chicken egg white derivatives (EWD and EF-203) on the changes of blood cells and the neutrophil phagocytosis of rats administered with CPA. Rats were administered CPA peritoneally at dose of 50 mgag once a day far 3 days plus either EWD or EF-203 orally at dose of 200 mg/kg once a day far 3 days. Thereafterl the changes of blood cells by automatic blood cell counter and the phagocytosis of neutrophils by flow cytometry were examined far 7 days. There was no change in RBC values regardless of administration of either EWD or EF-203 throughout experimental period. But rats receiving CPA plus either EWD or EF-203 showed a significant higher PCV values than those of CPA alone (p<0.01). The numbers of peripheral blood platelets and WBC and the differential count of neutrophils in the ra% receiving CPA plus either EWD or EF-203 were significantly higher (p<0.05 to 0.01) than those of CPA alone. Moreover, these rats showed significanly enhanced phagocytoses of neutrophils when compared to rats with CPA alone (p<0.01). These result suggested that chicken egg white derivatives including EWD and EF-2% have immunomodulatory effects in regard to the increase of platelets, WBC, differential count of neutrophils, PCV, and the enhancement of phagocytic activity of neutrophils in immunosuppressed rats by CPA. Thus, co-adminstration of chicken egg white derivatives will be able to reduce the side effects in the animals treated with antitumor agents.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.362-371
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• 2014

This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most ${\alpha}$-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of ${\alpha}$-amino group liberation (3.19-3.62 mg/mL). Neutrase treatment also resulted in the highest degree of hydrolysis (23.4%). Alcalase and Ficin treatment resulted in similar degrees of hydrolysis. All hydrolysates, except for the Flavourzyme hydrolysate, had greater radical scavenging activity than the control. The Neutrase hydrolysate showed the highest 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity ($IC_{50}=3.6mg/mL$). Therefore, Neutrase was identified as the optimal enzyme for hydrolyzing egg-white protein to yield antioxidant peptides. During Neutrase hydrolysis, the reaction rate was rapid over the first 4 h, and then subsequently declined. The $IC_{50}$ value was lowest after the first hour (2.99 mg/mL). The emulsifying activity index (EAI) of EPH treated with Neutrase decreased, as the pH decreased. The EPH foaming capacity was maximal at pH 3.6, and decreased at an alkaline pH. Digestion resulted in significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS radical scavenging activity. The active peptides released from egg-white protein showed antioxidative activities on ABTS and DHHP radical. Thus, this approach may be useful for the preparation of potent antioxidant products.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.151-156
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• 2002

The objective of this study was to compare the two different eggshell lines of commercial layers on egg traits and egg production rate. Hy-line W-98 (white shell line; WSL) and Hy-line Brown (brown shell line; BSL) were used as experimental stocks. The birds in each line were allocated to three floor pens each containing 25-birds. They were fed a ration containing 15.5% CP and 2,700 ㎉/kg ME, and were supplied 16 h of light per day throughout the experimental Periods. The egg traits and egg Production rate were measured from 53 to 56-wk-old and 20 to 56-wk-old, respectively. The mean egg weight and the mean percentage albumen were significantly heavier and higher (P<0.05) in the BSL than in the WSL, respectively. The mean eggshell thickness and the mean percentage shell were also significantly thicker and higher (P<0.05) in the BSL than those in the WSL, respectively. However, the mean percentage yolk and the yolk to albumen ratio showed a reverse trend as shown in the mean percentage albumen or percentage eggshell. Although the WSL birds started laying 4 d earlier than the BSL ones, the overall mean egg Production rate for BSL during 20 to 56 wk of age was significantly higher (P<0.05) by 6.6% than the WSL. It was concluded that the eggs of brown eggshell line had heavier egg weight and thicker shell, and they had more percentage of albumen, but less percentage of yolk than those of the white eggshell line. These results suggest that the brown eggshell line raised on the floor might be more beneficial than the white eggshell line not only for the preference of the table egg consumers, but also for the efficient production of the eggs.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• Korean Journal of Poultry Science
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• v.9 no.1
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• pp.35-42
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• 1982

Data pertaining to the first generation of a Synthetic White Leghorn flock were used to estimate the heritabilities of and genetic correlation between partial egg production(egg number or percentage) or diversely segmented part records and other traits such as age at sexual maturity, residual and annual egg production, and to compare the expected genetic gain from selection on partial egg number or partial percent production with correlated response in other traits. The estimated heritabilites for six measures of egg Production were ranged from 29 to 35, while heritability for age at sexual maturity (SM) was intermediate (48). Genetic correlations between partial egg number (P) and annual egg number. (A), and partial percent production (P') and annual percent production (A') were 51 and 72, respectively. Genetic correlation between P and SM was estimated largely negative (-.64), while correlation bettween P' and SM was positively intermediate(34). In comparing direct response from selection on partial production (P or P') with another response in correlated trait, selection on P would be 25% more efficient than selection of P' for improving A, while selection of P' would be 94% more efficient than selection P for improving A' For shortening SM selection of P would be 98% more efficient than selection on P'.