• 한국식품조리과학회지
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• 제32권5호
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

• Clinical and Experimental Reproductive Medicine
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• 제18권1호
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• pp.23-34
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• 1991

In order to study the sperm-egg interaction during fertilization process in mouse, the effects of sperm concentration, the duration of capacitation and insemination, the stages of maturation and development of eggs, and sperm extracts and BSA on sperm binding to egg were examined. Sperm-egg binding was increased depending on sperm concentration within the range of $10^3-10^6$ sperm/ml. It showed the most numbers of sperm-egg binding at 60min from the beginning of preincubation(capacitation) and insemination, respectively. During sperm capacitation, sperm-egg binding inhibitor was released from sperm into the incubation medium. Sperm extracts containing trypsin-like enzyme which is secreted through the acrosome reaction increased the binding. BSA in the culture medium showed a positive effect on the binding. It is suggested that physicochemical alterations of zona pellucida in the process of maturation and fertilization of eggs leaded to inhibition of sperm-egg binding.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.113-114
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• 2003

세대당 유전적 및 표현형적 변화량의 범위는 적갈색, 황갈색, 회갈색, 흑색 및 백색계통에서 150일령 체중은 -3.66 ∼ -8.99 및 -27.07 ∼ -63.61 g이었고, 270일령 체중은 -2.89 ∼ -9.69 및 7.39 ∼ -27.46 g 이었으며, 시산일령은 -0.31 ∼ -0.57 및 -0.23 ∼ -6.67일이었다. 시산난중은 -0.02 ∼ -0.06 및 0.65 ∼ 0.26 g이었고, 270일령 난중은 0.11 ∼ 0.15 및 0.35 ∼ 0.06 g이었으며, 270일령 산란수는 0.63 ∼ 0.35 및 1.62 ∼ 0.01개였다. 이로써 체중과 시산일령은 낮아지는 추세를 보였으며 270일령 난중과 산란수는 증가하는 추세를 보였다.

• 한국가금학회지
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• 제27권1호
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• pp.51-61
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• 2000

This study was conducted to estimate the general production performance, heritabilities, and genetic phenotypic correlations on several economic traits by multiple trait animal model in Korean native chicken. The data were collected from the records of 5,192 pullets produced from 2,029 dams and 250 sires in Daejon Branch, National Livestock Research Institute from April 10. 1994 to February 10. 1997. Body weights of Red Brown (RB), Yellow Brown (YB), Grey Brown (GB) and Black (B) strains were 1,649.9, 1,439.6, 1,455.6 and 1,575.3g at age of 150 days and 1,923.5, 1,689.6, 1,812.4 and 1,924.0g at age of 270 days, respectively. The ranges of coefficient of variation for body weight were 11.52 to 14.02 at age of 150 days and 12.82 to 14.59% at age of 270 days, respectively. The first eggs of RB, YB, GB and B strains were produced at 147.4, 146.5, 151.1 and 152.1 days, respectively and the coefficients of variation were 7.80 to 8.41%. Egg weight at 270 days were 49.7, 47.6, 48.8 and 48.7 g for RB, YB, GB nd B strains, and coefficients of variation were 6.99 to 7.94% . The number of eggs at age of 270days were 75.8, 78.0, 76.7 and 68.8 for RB, YB, GB and B strains, respectively, and coefficient of variations were 23.87 to 29.89%. On heritability estimates in RB, YB, GB and strains body weight were 0.40, 0.10, 0.09 and 0.57 for RB, YB, GB and B strains at age of 150 days, and 0.23, 0.09, 0.38 and 0.24 at age of 270 days were 0.39, 0.47, 0.60 and 0.62, and egg weights at 270 days and age at 1st egg were 0.36, 0.12, 0.38 and 0.26, number of egg production at 270 days were 0.44, 0.36, 0.58 and 0.49, respectively. The genetic correlation coefficients of body weight with the age of first egg, egg weight and number of egg production at 270days were -0.07∼0.67, -0.24∼0.70 and 0.12∼0.41, respectively ; age of first egg with number of egg production at 270days and egg weight were -0.75∼0.91 and 0.34∼0.97 ; and egg weight with number of egg production at 270days were 0.18∼0.68. The phenotypic correlation coefficients of body weight with at age of first egg, egg weight and number of egg production at 270days were -0.01∼0.74, -0.04∼0.72 and 0.25∼0.57 ; age of first egg with number of egg production at 270days and egg weight were 0.26∼0.52 and 0.52∼0.92, respectively ; and egg weight with number of egg production at 270days were 0.34∼0.91.

• 한국가금학회지
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• 제21권2호
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• pp.139-150
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• 1994

Egg cholesterol has been a hot issue in respect of it's effect on health and diseases in human. There is a general recognition that the cholesterol from eggs is similar to that from the other dietary sources in its biochemical functions. Many evidences show that egg yolk increased plasma cholesterol levels at an average rate of 2.3 mg /100 rnL plasma for every 100 mg cholesterol consumed. The elevation of plasma cholesterol could, however, be altered by various dietary factors such as ratios of polyunsaturated fatty acids and saturated fatty acids. Blood cholesterol levels of Korean adults have been raised up to, on the average, 193 and 187 mg /100 mL plasma for men and women, respectively, from 167/5 mg /100 mL in 1980. Furthermore, proportion of hypercholesterolemics(> 210 mg /dL) has been increased up to 23% of the population. These changes in blood cholesterol levels are attributed to the changes of dietary patterns, suggesting the arguement that Koreans are insensitive to changes of blood cholesterol is not right. Egg cholesterol levels have never been successfully reduced to any significant levels even with tremendous amounts of efforts made during last decades. The alternative and the best way to control blood cholesterol level originating from egg consumption appeares to enrich egg fat with omega-3 series fatty acids. Ingestion of the fatty acid group has specific functions to reduce hypertension and prevent various types of cancer as well as to reduce blood cholesterol. Another way to reduce egg cholesterol directly is to produce smaller egg yolk without reducing whole egg size since cholesterol is located only in the yolk. It is important to keep faith with consumers by providing correct informations on eggs, meanwhile efforts need to focus on to improve the quality of eggs as one of the best protein food items.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.565-569
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• 2003

The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the organoleptic evaluation of duck egg yolks. A total of 180 30 wk old laying Tsaiya ducks, at the beginning of peak production, were allotted into 6 treatments with 3 replicates each. Ducks were fed one of the 6 experimental diets, supplemented with 2% tallow (control) and graded levels of RCLO at 2, 3, 4, 5, and 6% to a corn-soybean diets, respectively, for 6 wks. All of the experimental diets were formulated to be both isocaloric and isonitrogenous. Feed and water were supplied ad libitum throughout the experimental period. The results indicated that the RCLO supplementation levels did not affect (p>0.05) egg production, egg mass, feed intake, feed efficiency or body weight change. Egg weight was the lightest when the ducks received the 6% RCLO diet. The eicosapentaenoic acid, docosahexaenoic acid, and total n-3 PUFAs contents in the yolks increased with increasing RCLO supplementation. The taste and general acceptability of the hard-boiled eggs were not significantly different among the treatments. However, a fishy flavor was much higher when ducks were fed diets supplemented with 5% and 6% RCLO diets.

• 한국환경과학회지
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• 제24권9호
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• pp.1233-1237
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• 2015

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

• 한국수정란이식학회지
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• 제16권1호
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• pp.61-68
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• 2001

Sperm competent for fertilization can become capacitated, bind to the zona pellucida (ZP) of an egg in a specific manner, and complete acrosomal exocytosis. Failure to carry out these functions results in infertility. Although the interactions between the ZP and the plasma mem-brane overlying the sperm acrosome have been considered important for sperm-egg recognition and signalling, recent results have prompted a reassessment of current paradigms concerning these interactions. In this review, we're going to discuss about the roles of the acrosomal matrix, the particulate component of the acrosomal contents, in fertilization. The general hypothesis is that acrosomal exocytosis leads to the exposure of acrosomal matrix proteins that become de-facto extracellular matrix (ECM) on the surface of the sperm head, and that the dynamic interactions of this newly-exposed sperm ECM with the egg ECM (the ZP) govern sperm-egg recognition and sperm penetration of the ZP Informations from these experiments may provide new ways to address the poor ZP binding of sperm from some human infertility patients and may offer new avenues for contraception through the disruption of purposeful sperm-ZP binding.

• 한국동물학회:학술대회논문집
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• 한국동물학회 1995년도 제16회 생물과학 심포지움 강연록
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• pp.68-73
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• 1995

Most female Great Tits lay one egg each day until the clutch is complete. However, some exceptions are found. “Pause day/s” most frequently occur after the 1st egg is laid. In general, egg-size increase with laying sequence, but there is year-to-year variation. The relationship between egg size and laying sequence is found more significantly in relatively larger clutches than in smaller ones. Great Tits tend to advance the hatching of their chicks by starting to incubate earlier in relation to clutch completion as the breeding season progresses. hatching asynchrony affects chick´s growth rate, but when the effect of laying date on hatching asynchrony is controlled, the effect of hatching asynchrony on growth rate is not found. These findings support the ´hurry-up´ hypothesis.

• Asian-Australasian Journal of Animal Sciences
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• 제13권7호
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• pp.980-985
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• 2000

Influences of Japanese green tea powder (GTP) supplementation to commercial diet on laying performance and egg quality were studied by using 60 laying hens. The experimental diet with or without 0.6% GTP was given ad libitum to the birds during the period from 6 to 71 weeks of age. The birds started egg production from 21 wk of age regardless GTP feeding. Body weight, feed intake, egg weight tended to decrease with GTP supplementation, while egg production rate tended to increase. Haugh unit score was significantly increased with GTP, which accompanied with the increased albumen height. These were observed almost throughout the laying period over 50 wk. Gel proportion in thick albumen was decreased as storage time is prolonged, then higher values of the gel proportion were recorded in the eggs from GTP group. Thick albumen of the eggs from GTP-fed layers had more carbohydrate than that from control layers. All these indicate physical stability of thick albumen in the eggs from GTP group. Thiobarbituric acid content of egg yolk tended to remain lower in the eggs from GTP group during 5-10 days of storage at room temperature. Levels of egg yolk cholesterol and yolk lipid were significantly reduced by GTP feeding. There were no significant differences in eggshell weight, shell thickness and shell strength between the two groups. Thyroid gland and liver from hens slaughtered at 71 wk of age did not differ in weight irrespective of GTP feeding. The present results suggest that GTP could modify components of edible part of egg, leading to the characteristics favourable to consumers such as high durability of thick albumen and less cholesterol in yolk, without altering general performance of the layers throughout this year round experiment.