• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.04a
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• pp.23-36
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• 2000

Hurdle technique was used to remove cholesterol efficiently from liquid egg yolk. The quality of the low cholesterol egg products from the process were evaluated. From the 75 % cholesterol reduced egg yolk through $\beta$-cyclodextrin treatment. 2 times weight of soy bean oil was added to the egg yolk and homogenized followed by centrifuged to be maximized to remove cholesterol. When the pH of the yolk was adjusted to 9, 92 % of cholesterol was removed while 95.4 % of cholesterol was removed when 3 times weight of soy bean oil was added to the egg yolk. As the results of application of supercritical carbon dioxide extraction to the 75 % cholesterol reduced egg yolk through ${\beta}$-cyclodextrin treatment, 92.5 % of the cholesterol was removed from the egg yolk at $35^{\circ}C$, 4,500 psi, for 4 hours under co-solvent. The quality characteristics of the produced low cholesterol egg products were analysed. The cholesterol reduced egg yolk produced from ${\beta}$-cyclodextrin and soy bean oil treatment showed the lower emulsion capacity compared with control. The fatty acid composition of the cholesterol reduced egg yolk produced from ${\bet}a$-cyclodextrin and soy bean oil treatment showed increased C18:2 and C18:3 compared with control while decreased C16:1 and C18: 1 compared with control. The saponification method with extracting solvent of hexane showed that cholesterol concentration was 28.1 %. The quantity of hydrolysis solution(95 % ethanol : 33 % KOH = 94 : 6) was varied from 40 to 80 times of sample weights and the cholesterol concentration of 35.7 % was the highest result in the 60 times(v/w) hydrolysis solution. Cholesterol concentration of 35.7 % was recovered at the first trial with saponification method. but it could be improved up to 95.7 % after 4 times repetitive purification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.87-91
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• 1997

Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.517-524
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• 2006

We investigated the effect of different kinds of dietary fats on the fatty acid composition, cholesterol content and quality of hens' eggs. The Haugh units, breaking strength, shell thickness and yolk color were not significantly different among the test groups. The type of dietary fat fed each test group notably altered the polyunsaturated fatty acid composition and cholesterol content of egg yolk. The n-6 fatty acid content of egg yolk was highest in the corn oil fed group being 31.61%, and this tended to decrease in the tallow, linseed oil and fish oil fed groups(P<0.05) in that order. The n-3 fatty acid content of egg yolk tended to increase in the linseed oil and fish oil fed groups with values of 9.74% and 5.16%, respectively(p<0.05). The increase of n-3 fatty acids in the yolk resulted in a reduced cholesterol content of the eggs. The cholesterol content ranged from $15.98{\sim}18.37mg/g$ of yolk or $227{\sim}261mg/60g$ of egg(p<0.05). The cholesterol content of egg yolk was highest in the tallow fed group, and significantly reduced to 13.01% in the fish oil group, 11.49% in the linseed oil group and 6.91% in the corn oil group(p<0.05). This result suggests that it is possible to reduce the cholesterol content or to increase the n-6 and n-3 polyunsaturated fatty acid contents in eggs by the manipulation of dietary fats.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.192-196
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• 1999

The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Korean Journal of Poultry Science
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• v.21 no.3
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• pp.183-193
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• 1994

White Leghorn hens were fed a commercial formula feeds as a basal diet, which was supplemented with 3 types of plant oil safflower, evening primrose and pine seed, at the 10% level for 3 weeks. No significant changes was found between the basal diet and the oil feeding trials in the egg yolk cholesterol content, the laying rate, the egg weight, and the yolk weight, except the feed intake. In the fatty acid composition of the egg yolk lipid, however, the plant oil feedings to hens resulted in considerable increase of $C_{18:2}$ acid with a simultaneous decrease of $C_{18:2}$ acid ,and, consequently, followed by the improvement of balance with P /S and P /M /S ratio close to 1.0 and 1:1:1, which is known a desirable ratio for human health in lipid nutrition, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.225-230
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• 1988

Emulsion stability, viscosity, and oil particle size of mayonnaise, prepared at various egg yolk contents, were investigated. With increasing of the egg yolk ratio, emulsion stability became stronger, viscosity became higher, and oil particle size became smaller. Freezing stability of mayonnaise containing below 6.5% egg yolk was reduced significantly. Referring to vibration separation, it was observed that stability of mayonnaise containing 2% and 3.5% egg yolk was very low and containing over 5% egg yolk was stable relatively. Viscosity of mayonnaise, stored at $-10^{\circ}C$, was reduced significantly during first 24hrs. and then levelled off. Oil particle size of mayonnaise, stored at $-10^{\circ}C$, became larger with increasing the storage time and the tendency to change was apparent in the sample containing below 6.5% egg yolk.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.2
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• pp.234-239
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• 2010

Effects of polyunsaturated fatty acid (PUFA) and vitamin E (VE) supplementation in the diet of breeder hens on the egg quality and hatchability, lipid peroxides of the egg yolk, and development of the newly-hatched offspring chicks were investigated. A total of 800 Avian 48, 28 wk-old broiler breeders were assigned randomly to 4 groups with 4 replicates of 45 females and 5 males. Each group was fed one of the following four diets with different oil sources and levels of VE: corn oil (CO), fish oil (FO), CO+VE and FO+VE. The results showed that: i) Addition of FO in the breeder diet reduced the whole egg weight, yolk weight, albumen weight, yolk color score and neonatal offspring chick body weight without affecting the hatchability as compared to the CO treatment. ii) Addition of VE efficiently reduced the lipid peroxides of egg yolk from hens fed diets containing FO. iii) VE in the breeder diet significantly promoted the development of liver and heart of the chick offspring.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.561-566
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• 2015

Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at $25^{\circ}C$ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.