• Korean Journal of Poultry Science
• /
• v.24 no.1
• /
• pp.39-44
• /
• 1997

Two experiments were carried out to determine the effects of pelleting layer diets on the laying perforrnance and nutrients utilizability, using either 50-wk-old(Experiment 1) or 80-wk-old (Experiment 2) layers. There was no effect of pelleting layer diets on hen-day egg production and average egg weight but decreased (P<0.05) feed conversion ratio(intake /egg weight) in both experiments. Although both egg specific gravity and eggshell thickness were not influenced by pelleting eggshell breaking strength was improved(P<0.05) only in Experiment 1. Utilizability of dietary fat was improved(P<0.05) by pelleting layer diets with no difference in other nutrients utilizability. There was no difference in the passage rate of mash and pelleted layer diets.

• Korean Journal of Poultry Science
• /
• v.23 no.2
• /
• pp.77-84
• /
• 1996

The purpose of this paper is to introduce the present situation of broiler breeder industry, and to investigate some problems related to it in Korea. The number of broiler breeding farms were 231 in 1990. It peaked to 264 in 1992, but decreased afterward to 232 in 1995. The number of broiler parent stock were over 4 millions since 1992 except in 1993. The number of commercial chicks produced per breeding hen was around 100, which is far below to the suggested values of breeding companies. The number of hatching eggs produced per breeding hen were 168 eggs in US, 156~170 eggs in Thailand, and 160~170 eggs in China. Factors involved in the lowered performances of broiler parent stock in Korea appear to be 1) the poor isolation of breeding farms from commercial broiler farms, causing easy contamination with various diseases, 2) the failure to provide proper environment to the breeder, and 3) the failure to control body weight during laying periods.

• Korean Journal of Crystallography
• /
• v.5 no.1
• /
• pp.33-38
• /
• 1994

'Heterogeneous' vapor diffusion experiments were carried out using hen egg white Iysozyme and equine serum albumin as model proteins: droplets were equilibrated against reservoir solutiorls containing an alternative precipitant which is different from results showed that the use of polyethylene glycol as an alternative precipitant instead of NaCl or ammonium sulfate reduces equilibration rate between droplet and reservoir solution. By using the heterogeneous vapor diffusion techniqlue it is possible to control the equilibration rate by adjusting the relative amounts of ionic salts and nonionic yecipitants in reservoir solutions.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.54-59
• /
• 1996

Immunoglobulins (IgY) were isolated from egg yolk of hens immunized with bovine serum albumin(BSA). The stability of anti-BSA IgY against heat and pH was investigated. Antibody activity was measured by enzyme linked immunosorbent assay. IgY was relatively heat-stable and most of the antibody activity remained after heating up 65$^{\circ}C$ for 30 minutes. IgY was stable at pH 5-11. However, inactivation of IgY was observed below pH 4, or above pH 12. Inactivation of IgY proceeded rapidly at low pHs(pH 2-3). Most of the antigen binding activity was lost at low pHs probably because of some conformational changes.

• Korean journal of food and cookery science
• /
• v.14 no.5
• /
• pp.492-497
• /
• 1998

The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80$^{\circ}C$ was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2001.04a
• /
• pp.155-158
• /
• 2001

본 논문은 주문형 서비스의 한 분야로서 부족한 네트워크 자원을 고갈시키지 않을 뿐만 아니라 서버의 부하를 크게 경감시켜 MOD의 성능을 최대화시켜 효율적인 노래방 서비스를 위한 새로운 프락시 캐슁을 제안한다. 제안된 프락시 캐슁 구조는 일반적인 unicast 전송으로 멀티미디어 데이터를 서비스 받고 동시에 요청된 데이터가 다른 종단노드(HEN)에 이미 캐슁 되어 있을 경우 후 순위 예약 곡들을 그 종단노드(HEN)로부터 데이터를 전송 받아 스위칭 에이전트(SA)의 스위칭 테이블을 통해 미리 디스크에 저장하여 unicast 채널의 서비스 종료된 다음 후 순위 예약 곡을 서비스 받는 방법을 사용한다. 제안된 분산 프락시 캐슁은 예약 곡목이 많을수록 서버 부하와 과도한 네트워크 트래픽으로 인한 병목현상으로 인한 지연을 크게 감소시킬 수 있고, 시뮬레이션을 통해 성능의 우수함을 확인하였다.

• Preventive Nutrition and Food Science
• /
• v.5 no.2
• /
• pp.65-69
• /
• 2000

Hen egg-white lysozyme was conjugated with 7~9 mers xyloglucan hydrolysates(MW-1,400) at 6$0^{\circ}C$ and 79% relative humidity for 3 days. SDS-PAGE showed that the conjugation between lysozyme and the oligosaccharide began from 1-day incubation, and three molecules of carbohydrate chains were attached to a protein molecule after 30day incubation. The enzymatic activity of lysozyme was totally conserved in the neoglycoprotein, when measured by using glycol chitin as substrate. Besides, the emulsifying properties of lysozyme were vastly improved by the conjugation with the oligosaccharide, in which emulsifying activity of the neoglycoprotein was five times higher than that of native one.

• Journal of Environmental Science International
• /
• v.28 no.1
• /
• pp.159-162
• /
• 2019

This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.

• Journal of the Korean Institute of Educational Facilities
• /
• v.9 no.4
• /
• pp.61-73
• /
• 2002

• Korean Journal of Poultry Science
• /
• v.24 no.3
• /
• pp.127-137
• /
• 1997

This study was conducted to estimate the laying performance and heterosis of Korean Native Chicken(KNC), Rhode Island Red(RIR), and KNC x RIR crossbreds A total of 1,274 female pullets were produced from KNC, RIR and RIR crossbreds in National Livestock Research Institute, Korea. The experiment was conducted for 2O~64 weeks from Jan 20. to Nov.25, 1996. The age at first egg of crossbreds were 144.1~148.7 days. The first egg weight of crossbreds was 39. 4~40.3 g, and body weights at first egg of KNC dark brown strain x RlR(DR), KNC light brown strain x RlR(LR) and KNC dark black strain x RlR(BR) were 1,943 g, 1,925 g and 2,044 g, respectively. During the laying period the average viability of crossbreds was 96.6~98.3%. The hen-day egg production of crossbreds were 111.1~113.O eggs at 40 weeks of age, and 223.5~227.5 eggs at 64 weeks of age, respectively. The hen-day egg production peaks were 78.2~80.1% in KNC, and 85.8~87.5% in crossbreds. The heterosis were estimated to be 3.61%, 9.21%, 4.78%, 2.97% and -1.63% for the first egg days, body weights at first egg, layer viability, hen-day egg production, and feed conversion ratio, respectively.