• 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.

• Korean Journal of Poultry Science
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• v.37 no.2
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• pp.117-123
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• 2010

This work was carried out to investigate the effect of the induced molting with low-protein and energy diet on the postmolt performance of layers. Eighty White Leghorn layers (61-old-wk) with over 80% egg production were used for 12 weeks in this work. Treatments were non-molt control (CO), fasting treatment for 10 days (FW), molt treatment with low-protein and low-energy molting diet for 3 weeks (LO), and molt treatment with standard molting diet for 3 weeks (ST) as 4 treatments (2 replications/treatment and 10 birds/replication). Body weight (BW) loss was 26.5% of initial BW at 2 week in FW treatment, and was 17.3% and 14.2% in both LO and ST treatments (P<0.05). Layers in molting treatments were fed with commercial layer diet after completion of molting since BW of layers was recovered for 7 weeks. Heart weight ratio was shown as 0.47, 0.43, 0.46 and 0.46% at CO, FW, LO and ST treatments, respectively, and liver weight ration of body weight was shown as 2.56, 1.30, 1.47 and 1.52%, respectively. Thus, those of molting treatments decreased compared to non-molt control (P<0.05). Oviduct weight ratio were shown as 3.95, 1.17, 1.54 and 1.67%, respectively, and similar with the results of liver (P<0.05). Feed intake decreased at LO and ST treatments during molting period and increased from the 5th week compared to control. Egg production decreased at 1 week in molt treatment and stopped at 2 week in FW, 3 week in LO, and 4 week in ST treatments. The birds started to lay egg at 4 week in FW and at 5 week in LO and ST treatments. Egg production was recovered until 50% at 6 week in FW and was recovered as 66.1 and 71.6% at 8 week in LO and ST treatment, respectively. Egg weights were similar among all treatments. Eggshell thicknesses were 0.41, 0.47, 0.46 and 0.46 mm at CO, FW, LO and ST treatment, respectively, but the higher in molt treatments than control (P<0.05). Eggshell breaking strength was 3.83 and 3.81 kg/$cm^2$ in FW and LO treatment, respectively, and high compared to control. However, eggshell breaking strengths were 3.54 and 3.78 kg/$cm^2$ and were not statistically different. Haugh units were 75.6, 81.1, 80.6 and 79.9 in 4 treatments and high in molt treatment. Finally, dietary low-protein and low-energy may induce molt as few effect on performance of layers.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.2
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• pp.226-229
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• 2005

An experiment was conducted to produce eggs enriched with vitamins $D_3$, K and iron in eggs. Six hundred 97-wk-old ISA Brown force molted hens were allocated to completely randomized block arrangement of six dietary treatments: T1; control (C), T2; C+4,000 IU vitamin $D_3$+2.5 mg vitamin K+100 ppm Fe, T3; C+8,000 IU vitamin $D_3$+5.0 mg vitamin K+100 ppm Fe, T4; C+12,000 IU vitamin $D_3$+7.5 mg vitamin K+100 ppm Fe, T5; C+16,000 IU vitamin $D_3$+10.0 mg vitamin K+100 ppm Fe, T6; C+20,000 IU vitamin $D_3$+12.5 mg vitamin K+100 ppm Fe. Fe was supplemented with Fe-methionine. Each treatment consisted of five replicates of ten cages with two birds per cage. Egg production and egg weight were highest in T2 and incidence of soft and broken egg was highest in T6. Haugh unit was not different among treatments although it tended to be increased as dietary vitamins $D_3$ and K increased. Eggshell strength was not different among treatment. Concentrations of vitamin $D_3$ and K in egg yolk increased and plateaued approximately 20 days after feeding supplemented diets. The level of these vitamins peaked at 12,000 IU/kg vitamin $D_3$ and 7.5 mg/kg vitamin K supplementation and then decreased at the higher than these supplementation levels. The peak concentrations of vitamin $D_3$ and vitamin K were 4.6 times and 4.8 times greater than the control, respectively. Supplementary Fe also increased Fe content in egg yolk. It is concluded that vitamin $D_3$ and K in eggs can be effectively enriched by proper supplementation time and level of these vitamins.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.260-265
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• 2013

The purpose of this study was to investigate the dietary effects of persimmon peel (PP) and PP ethanol extract (PPE) on egg production, egg quality, and liver lipids in the late stage of egg production in laying hens. One hundred and twenty 50-wk-old Hy-Line Brown layers (n = 120) were fed different diets. Four replicate groups of 6 hens each were randomly assigned to 5 dietary treatments. The 5 dietary treatments were as follows: i) CON, basal diet; ii) PP 0.15, CON+0.15% PP (0.035% tannin); iii) PP 0.5, CON +0.5% PP (0.117% tannin); iv) PPE 0.075, CON+0.075% PPE (0.03% tannin); and v) PPE 0.25, CON+0.25% PPE (0.11% tannin). The total tannin concentration of PPE was higher (p<0.05) than that of PP. Egg production in the PP 0.5 group was higher than in the other groups. Egg production and mass of hens in the PPE 0.25 group showed a greater decrease than that in the other groups (p<0.05). Eggshell color in the PP 0.15, PP 0.5, and PPE 0.075 groups was lighter than that of the control group (p<0.05). The Haugh unit for the groups that were fed PP and PPE were significantly higher than that in the other groups after 7 d of storage (p<0.05). Therefore, PP seems an effective feed additive for improving the production performance and egg quality in late stage laying hens.

• Journal of Environmental Health Sciences
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• v.41 no.6
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• pp.438-448
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• 2015

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

• Journal of Environmental Science International
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• v.17 no.5
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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.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.391-397
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• 2015

Two hundred and sixteen Institut de S$\acute{e}$lection Animale (ISA) brown layers (40 wks of age) were studied for 6 wks to examine the effect of microalgae powder (MAP) on egg production, egg quality, blood lipid profile, and fatty acid concentration of egg yolk. Dietary treatments were as follows: i) CON (basal diet), ii) 0.5% MAP (CON+0.5% Schizochytrium powder), and iii) 1.0% MAP (CON+1.0% Schizochytrium powder). From 44 to 46 wks, egg production was higher in 1.0% MAP treatment than in control treatment (linear, p = 0.034); however, there was no difference on the egg production from 40 to 43 wks (p>0.05). Serum triglyceride and total cholesterol were significantly reduced in the groups fed with MAP, compared to those in groups fed with control diets (Quadratic, p = 0.034 and p = 0.039, respectively). Inclusion of 0.5% MAP in the diet of layers improved egg yolk color, compared with hens fed with basal diet at 46 wks (quadratic, p = 0.044). Eggshell thickness was linearly increased in MAP-fed treatments at 46th wk (p<0.05). Concentration of yolk docosahexaenoic acid (DHA; C22:6n-3) was increased in treatment groups fed with MAP (linear, p<0.05). The n-6 fatty acids, n-6/n-3 fatty acid, and unsaturated fatty acid/saturated fatty acid were decreased in treatment groups fed with MAP (linear, p<0.05). These results suggest that MAP improved the egg production and egg quality, and may affect serum lipid metabolites in the layers. In addition, MAP increases yolk DHA levels, and deceases n-6/n-3 fatty acid ratio.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.533-538
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• 2009

To suggest an improved diagnostic method for Salmonella spp., analyses were conducted with immunoliposomes and compared with the results from a commercial test kit. One sample out of 36 samples of eggshell was Salmonella-positive via immunoliposomes. In the case of the use of the commercial test kit, six samples out of 36 samples were Salmonellapositive. These Salmonella-positive samples were subjected to biochemical identification tests that confirmed that they were Salmonella-negative. As for the egg content samples, they were Salmonella-negative in both analyses with immunoliposomes and the commercial test kit. The Salmonella analysis with immunoliposomes reduced detection time, by 24 h compared to the commercial test kit. Bacteria, including Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., and Pasteurella pneumotropica, were isolated from the eggshells. Other than Acinetobacter baumanni and Pasteurella pneumotropica most of the isolates were known to frequently appear during egg production processing.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.28-42
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• 2006

Tannins are phenolic compounds that precipitate proteins and composed of a very diverse group of oligomers and polymers. Tannins are potential biological antioxidants, which are widely believed to be an important line of defense against oxidative damage and may participate in the prevention of cancer and cardiovascular disease. Persimmon(Diospyros kaki L.) has been cultivated in East Asia and is a good source of nutritional antioxidant vitamins, carotenoids and tannins. In general persimmon peel was regarded as a waste matter, although based on recent studies, the peel contains more carotenoids and polyphenols than pulp. Several investigation conducted in experimental animals have reported that dietary persimmon fruit and peel effectively lowered the levels of plasma total cholesterol and LDL-cholesterol. We conducted experiments to investigate in vitro antioxidative activities of persimmon peel powder (PP) and its soluble tannin extract (ST) and their dietary effects on productive performances and physiological responses in poultry. The PP and ST exhibited in vitro antioxidative activity in SOD - like activity model. The yolk color and eggshell color were significantly improved by the addition of PP and ST into layer diets. The contents of total cholesterol, triacylglycerol and phospholipid of liver in the groups fed diets containing PP and ST tended to be reduce as compared with those of control. With adding of PP and ST, Haugh unit was increased after 7 and 14 days of storage. In conclusion, PP and ST can be used as valuable feed additives for reducing hepatic lipid contents without harmful effects on overall productive performances and physiological responses in laying hens.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.27-32
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• 2012

This experiment was conducted to investigate the dietary effects of turmeric powder (TP) on laying performances, egg qualities and its transfer into eggs. A total of two hundred, 60-wk-old, Lohmann Brown layers were divided into 4 groups, placed in to 5 replicates per group (10 layers each) and fed each one of four diets containing 0% TP (control), 0.10, 0.25 or 0.50% TP, respectively, for 7 wks. Egg production in the all groups fed diets containing TP were significantly higher than that in control (P<0.05). No differences in feed intakes, egg and eggshell qualities were observed among the treatments, but Roche color fan number (yolk color) in group fed diet with 0.5% TP was significantly higher than in control (P<0.05). In the groups fed diets containing TP, Haugh units after 2 wk of storage were significantly higher than that of control (P<0.05). The curcumin content of egg yolk in the groups fed diet containing 0.50% TP was significantly higher than those in the other groups (P<0.05). The cholesterol levels of egg yolk were not influenced by dietary TP. It was concluded that dietary TP was effective in improving laying performance and internal egg qualities. TP can be also used as a feed additive for the production of value-enhanced eggs with increased yolk color and curcumin content.