• Food Science of Animal Resources
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• v.32 no.4
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• pp.396-403
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• 2012

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the $1^{st}$ analysis, frozen - breast, 12 h at the $2^{nd}$ analysis; leg, 24 h at the $1^{st}$ analysis; wing, 12 h at the $1^{st}$ analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the $1^{st}$ analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.19-28
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• 2017

The eggshell is an intricate and highly ordered structure composed of multiple layers and a calcified matrix. The eggshell is formed at the uterine segment of the chicken oviduct. In this study, histological changes in the uterine endometrium and the expression of the eggshell-related genes were investigated according to hen age. We analyzed the expression of eggshell protein-related genes, such as OCX-32, OCX-36, OC-17, OC-116, and eggshell-ion-related genes, such as CABL-1, SPP1, SCNN1G, ATP2A2, CA2, and CALM1. In chicken uterine endometrium, histological deformation, fibrosis, atrophy and elimination of micro-villi were found with increasing hen age. The concentration of blood-ion components did not significantly change with age. The amount of telomeric DNA in uterine endometrial cells decreased with increasing hen age. The expression of most of the eggshell-related genes changed significantly with increasing hen age. The expression of some ovo-proteins, which play a role in eggshell formation, increased with increasing hen age; however, there were no significant correlations among eggshell protein genes. Eggshell ion-related genes, such as ATP2A2, SCNN1G, CA2, and CALM1, were closely related to each other. The OCX-32 and OCX-36 genes were closely related to some of the eggshell ion genes. Eggshell protein-related genes, such as the OCX-32, OCX-36 genes and ion-related genes such as CALB-1, ATP2A2, SCNN1G, CA2, CALM1, affected eggshell formation, mutually or independently. This study shows that, uterine although endometrial cell damage occurs with increasing hen age, normal eggshells can be formed in old hens. This suggests that eggshell protein-and eggshell ion-related genes also control the homeostasis of eggshell formation.

• KOREAN POULTRY JOURNAL
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• v.40 no.1 s.459
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• pp.226-228
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• 2008

• Journal of the military operations research society of Korea
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• v.2 no.1
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• pp.15-22
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• 1976

• KOREAN POULTRY JOURNAL
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• v.20 no.12 s.230
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• pp.138-139
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• 1988

• KOREAN POULTRY JOURNAL
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• v.19 no.6 s.212
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• pp.150-151
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• 1987

• KOREAN POULTRY JOURNAL
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• v.19 no.12 s.218
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• pp.164-165
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• 1987

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.2
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• pp.79-83
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• 2000

A han transfers her serum immunoglobulin G to the agg (IgY) and gives immunity to her offspring. Therefore, The hen agg can be an effective supplier of a large amount of antigen specific antibody that accumulates in the egg yolk. Antigen specific antibody has been widely used for immunological analysis in the field of diagnosis as well as pure scientific research. The production and separation technology of IgY is demonstrated in the present study.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.461-464
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• 1992

A survey of the cholesterol content of eggs obtained from commercial sources in Korea was conducted. Eggs from 17 different strain birds were obtained from the Poultry Random Sample Test Station at Ansung, Kyonggi province. Yolk cholesterol contents, determined by the colorimetric procedure, were obtained from three consecutively laid eggs from birds of about 63 weeks of age. The overall mean of cholesterol value was 17.25 mg/g of wet yolk and ranged from 16.40 to 18.18 mg/g yolk. Analysis of t-test between white shell eggs and brown shell eggs showed no difference in cholesterol content: however, the white shell eggs were somewhat high in cholesterol (17.41 vs. 17.08 mg/g yolk). Significant differences (p<0.05) were found in yolk cholesterol contents among strains within the breed.