• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Journal of Contemporary Eastern Asia
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• v.20 no.1
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• pp.120-133
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• 2021

This paper proposes an interpretation of Charles Ess's pros hen pluralism, especially concerning what constitutes the single end point (hen) toward which the pluralistic viewpoints converge (pros). The single end point, I argue, is constituted by an empirical social reality that obtains in the world at a particular period. In other words, it is the fact that we happen to agree largely and broadly on several ethical issues that serves as the end point in Ess's theory. The reason is that humans happen largely to share the same goals and values qua human beings, such as the desire for communication and cooperation with one another. It is not their rationality, or any other permanent and ideal characteristic, that serves as the source of normativity for human beings, but rather the contingent facts that obtain at a particular place and time, facts that humans happen to agree on. This raises an obvious objection of what to do with those who might cherish a very different set of values. The answer is that the globalized nature of the world today, especially deepened by information technology, makes it increasingly difficult for any groups to remain isolated. This does not imply, however, that disagreements are not possible. On the contrary, disagreements are a part of the whole process from the beginning. At the theoretical level, there is always a need for those who disagree on the theoretical issues rationally to persuade one another. This is also part of the empirical reality referred to earlier.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.100-105
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• 1988

A biofertilizer, having been deordorized and showing promotive effect on plant growth, was manufactured from the rice straw and hen feces by use of Thermoactinomycetes vulgaris. This strain grew vigorously on rice straw mixed with unsterilized hen feces at $50^{\circ}C,\;pH\;8.0{\sim}8.5$ and moisture content of 60% and got rid hen feces of malodour during treatment. The growth of plant(Brassica raga var. previdis) was experimented on humic volcanic ash soil, using pot in thermostatically controlled greenhouse. The biofertilizer was applied as N-fertilizer and air-dried lien feces or ammonium sulfate were used for comparison with the biofertilizer. The effect on. plant growth was evaluated on the basis of the amount of nitrogen as fertilizer, under a loading of 0.1g N/pot, all samples showed a promotion effect of plant growth. But ammonium sulfate and air-dried hen feces inhibited plant growth at the nitrogen content over 0.2 and 0.4g N/pot, respectively, whereas the biofertilizer showed a good promotion effect on plant growth without growth inhibition even at nitrogen content of 0.8g N/pot.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.2
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• pp.121-123
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• 1990

A CRD experiment with unequal numbers of hens were assigned at random to three treatment groups, 1) separation of chicks from hen at 21 days after hatching 2) separation of chicks from hen at 7 days and 3) hens were allowed to brood the chicks(no separation) up to 10 weeks of age, to determine the productive and reproductive performance of hens and their chicks. The mean cycle length (one hatch to another) was 72.8 days for the 7-day group as compared with 87.7 days and 83.4 days for the 21-day and the no separation groups, respectively (p<.0l). The broody period was 28.5 days for the 7-day group compared with 43.9 and 42.6 days for the 21 days and the no separation groups, respectively (p<.0l). The end of the broody period to the start of lay varied from 8.0 to 8.7 days. The number of eggs laid per clutch were 12.3 for the 21-day group, compared with 11.5 and 10.1 for the 7-day and no separation groups, respectively (p<.05). This is due to the longer (p<.05) clutch length of the 21-day group as compared with the 7-day and no separation groups, respectively. The chicks separated from the hens at 21 and 7 days were heavier (p<.01) than the chicks not separated from the hens. Mortalities were highest (p<.05) for chicks separated at 7 days as compared with chicks separated at 21 days and those not separated. We concluded that separating chicks at 7 days from the hen gave the shortest cycle length and broody period, separating the chicks at 21 days gave the longest clutch length and the maximum number of eggs, separating the chicks at 21 and 7 days resulted in heavier chicks and separating the chicks at 7 days resulted in the highest mortality.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.428-435
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• 2011

This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness ($L^*$) and yellowness ($b^*$) values increased during storage and the redness ($a^*$) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.994-998
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• 2017

Objective: An experiment was conducted to determine the effect of superdosing phytase on productive performance and egg quality in laying hens. Methods: A total of 200 42-wk-old Hy-Line Brown laying hens were allotted into 1 of 5 dietary treatments with 5 replicates consisting of 8 hens per replicate. The positive control (PC) and negative control diets (NC) were prepared based on the recommended P levels in layer diets. Supplemental phytase was added to the negative control diet at 10,000 (SD10), 20,000 (SD20), or 30,000 (SD30) fytase units (FTU)/kg. Productive performance was summarized for 6 weeks from 42 weeks to 47 weeks of age. Egg quality was assessed from 4 eggs per replicate randomly collected at the conclusion of the experiment. Results: The SD20 treatment had greater (p<0.05) hen-day egg production than PC, NC, and SD10 treatment groups. There was no difference in hen-day egg production between SD20 and SD30 treatment groups. However, SD30 treatment had greater (p<0.05) hen-day egg production than PC treatment, but showed no difference in hen-day egg production as compared to NC and SD10 treatment groups. However, egg weight, egg mass, feed intake, and feed conversion ratio were not affected by dietary treatments. Egg quality including eggshell strength, eggshell color, egg yolk color, and haugh unit was not influenced by dietary treatments. Conclusion: Superdosing level of 20,000 FTU/kg phytase in diets has a positive effect on egg production rate, but no beneficial effect on egg quality in laying hens.

• Animal Bioscience
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• v.37 no.7
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.109-118
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• 1999

Hen's eggs have been regarded as one of the best animal bioreactors to produce biologically active peptides originated from many organisms including human. Despite the last decade's efforts to produce transgenic chicken for any commercial purposes, the results so far reported are very disappointing, indicating that hen's eggs are very difficult to crack for transgenesis. Comparatively large female gamete with enormous amount of yolk may be one of the major obstacles in achieving a similar feat to those of other vertebrate species including mouse, sheep, fish and frog. The delay or less efficiency evidenced may instruct to try an alternative way of gens transfer into chicken egg. Sperm-mediated gene transfer is one of them, and may require a great deal of understanding of mechanisms involved in early fertilization and embryonic development. In other animals where the technique was successful, basic mechanisms have been well studied and established only by painstaking efforts for decades. This paper discusses the accumulated knowledge on early fertilization mechanism in the chicken and how can this information be utilitzed to find the alternative gene transfer in making transgenic chicken.

• International Journal of Advanced Culture Technology
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• v.8 no.2
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• pp.260-269
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• 2020

The Steam Assisted Gravity Drainage (SAGD) process is an enhanced method to extract oil from bitumen which involves surface and central process facilities. This paper describes the Central Process Facilities (CPF) of SAGD and proposes several retrofit plans to the Heat Exchanger Network (HEN). In this approach, the process integration scheme is applied to estimate the energy saving in HENs, and various cases are modeled in favor of a commercial simulator. Throughout this work, a minimum approach temperature of 10℃ is assumed. The results reveal that, due to the HEN optimization using process integration, the heating and cooling duties can be reduced to 29.68MW and 1.886MW, respectively. Compared with the Husky case, all cases considered in this study indicate a potential reduction of at least 6% in total cost, including investment and operation costs.