• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.261-266
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• 2012

Fermented Chlorella vulgaris CBT$^{(R)}$ was evaluated for its effects on egg production, egg quality, liver lipids and intestinal microflora in laying hens. One hundred and eight Hy-line Brown layers (n = 108), 80 wk of age, were fed a basal diet supplemented with CBT$^{(R)}$ at the level of 0, 1,000 or 2,000 mg/kg, respectively for 42 d. Egg production was measured daily and egg quality was measured every two weeks. Five eggs from each replicate were collected randomly to determine egg quality. Egg production increased linearly with increasing levels of CBT$^{(R)}$ supplementation (p<0.05), although there was no significant effect of treatment on feed intake. Egg yolk color (p<0.001) and Haugh unit (p<0.01) improved linearly with increasing dietary CBT$^{(R)}$. Hepatic triacylglycerol level was linearly decreased with increasing dietary CBT$^{(R)}$ (p<0.05). The supplemental CBT$^{(R)}$ resulted in linear (p<0.001) and quadratic (p<0.01) response in population of cecal lactic acid bacteria. In conclusion, fermented Chlorella vulgaris supplemented to laying hen diets improved egg production, egg yolk color, Haugh unit and positively affected the contents of hepatic triacylglycerol and the profiles of cecal microflora.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1611-1616
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• 2012

The aim of the study was to evaluate the effect of sodium nitrate consumption on egg quality and quantity, and some blood parameters of native breeder hens of West Azerbaijan province. One hundred native hens were used from wk 25 to 32 of age. These birds were divided into two groups. One group was fed the control diet (CD) but the other fed the same diet supplemented with 4.2 g/kg sodium nitrate (ND). After 2 wks of adaptation, eggs were collected daily and egg mass and egg production were measured weekly for five weeks. To assess the egg quality parameters, two eggs from each replicate pen were collected for three consecutive days each week. At the end of experimental period (wk 32 of age), blood samples of 5 birds per replicate were collected from the wing vein into anticoagulant tubes. Dietary sodium nitrate didn't affect the egg production, shell stiffness, shell thickness and Haugh unit (p>0.05) but it decreased the both egg production and egg mass during the last three weeks (wks 30, 31 and 32) (p<0.05). Furthermore, a treatment effect was observed for yolk colour (p<0.05). Both the egg production and egg mass were increased over time (p<0.05). No significant treatment${\times}$time interaction was observed for egg weight, egg production and egg mass (p>0.05). No effect of time or treatment${\times}$time were observed for shell stiffness (p>0.05). Over time, shell thickness was decreased while Haugh unit increased (p<0.05). None of the blood TP and TG or the activity of ALT, AST and LDH enzymes were affected by dietary consumption of sodium nitrate at wk 32 of age (p>0.05). Sodium nitrite decreased both the TAC and TC at wk 32 of age (p<0.001). It was concluded that the lower body antioxidant capacity of nitrate fed birds resulted in the lower performance (egg weight, egg production and egg mass).

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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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.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1013-1020
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• 2017

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.252-258
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• 2002

The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (p.0.05) as increasing of dietary CLA levels and feeding periods. Eggs weight, Haugh unit (HU), shell color, shell weight, shell density, and shell thickness were not significantly different among treatments. However, the albumen height from hens fed CLA was significantly (P<0.05) lower than those of control at 7 weeks. As increasing of the CLA levels in diet, the rate of saturated fatty acid in egg yolk was increased and yolk color showed more yellow color. Especially, T4 showed significantly (P<0.05) more yellow color than those of control in yolk color. When e99s were boiled, egg yolks from CLA dietary groups showed significantly (p<0.05) higher hardness value than control.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.103-104
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• 2003

This experiment was conducted to investigate the effect of enhancement of protein, limit amino acid, Ca and P on egg Production and egg qualify in laying hens. 720 twenty five week of age (WOA) brown laying hen divided to two diet to seventy WOA. Conventional diet(control) formulated by NRC recommendation, 2,900 ME kcal/kg, 16.0 ％ crude protein, 0.768 ％ lysine, 0.332 ％ methionine, 3.5 ％ Ca and 0.275 available P. Enhanced diet(ED) formulated by increasing about ten percentage except ME and available P : 2,900 ME kcal/kg, 17.7 ％ crude protein, 0.845 ％ lysine, 0.368 ％ methionine, 3.99 ％ Ca and 0.275 available P. Overall egg Production were not difference by diets though the hens fed control diet tended to higher egg Production to sixty WOA. Average egg weight was heavier in the ED than control in all period(P＜0.05). Daily egg mass increased slightly in the ED, but there were not significantly difference. Average feed intake increased about 3g in the control compared to the ED. Feed conversion ratio significantly improved in the ED(P＜0.05). Egg shell breaking strength was stronger in ED by around sixty WOA and showed similar tendency after that. Egg shell thickness was certainly improved in ED. Haugh unit. egg shell color and egg yolk color were not difference by diets.

• Animal Bioscience
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• v.34 no.11
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• pp.1870-1878
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• 2021

Objective: The objective of this experiment was to investigate the effects of different colors produced by light emitting diode (LED) on Brown Tsaiya ducks. Methods: A total of 144 female Brown Tsaiya ducks were randomly allocated into three individual cage rearing chambers with different LED illumination colors as treatments. Three different treatments were: i) white color, ii) blue color, and iii) red color. The experiment periods were from ducks 21 to 49 weeks of age, determined traits included i) egg laying performance, ii) feed intake, iii) egg shell breaking strength, iv) egg shell thickness, v) egg Haugh unit, vi) egg weight, vii) serum Estradiol and Progesterone concentration, and viii) behavior pattern. Results: The results indicated that when compared with white and blue color, red color could stimulate ducks sexual maturation and raised the egg laying performance. The red light group was also observed to have the highest feed intake among three treatments. The blue treatment had the lowest egg shell breaking strength and the highest egg weight among three treatments, nevertheless, no significant difference was observed among three treatments on egg shell thickness and egg Haugh unit. The red light group had higher serum estradiol concentration than the white and blue groups, but no significant difference among treatments on the serum Progesterone concentration was found. The results of behavior pattern indicated that red light group showed more feeding and less resting behavior compared to the blue light group. Conclusion: We found a potential of applying red light illumination in the indoor laying duck raising system with positive results on egg laying performance and acceptable egg weight, equivalent egg qualities compared to white and blue light.