• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.239-252
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• 1989

The present study was carried out to investigate the improvement of major production traits with the published data of twenty-two years'random sample tests held in Korea from 1966 to 1988. Eight traits-roaring viability, laying viability, age of sexual maturity, hen day egg production, hen-housed egg production, egg weight, feed requirement, 500 days body weight-were dealt with in this study. The results obtained in this study are summerized as follows； 1. Total mean value for rearing viability was 99.4% in 1980s. Mean value for rearing viability of colored hen was 99.5% and white hen was 99.06% in 1980s. Mean value for laying viability was increased by 0.98%, 0.86% and 0.86% per year in pool data, white hen and colored hen, respectively. 2, Age of sexual maturity was decreased from 171.1 day to 160.8 day in pool data during 1960s- 1910s but increased to 162.4 day in 1980s； and decreased from 160.5 day to 1595 nay in white hen but increased from 163.7 day to 166.1 day in colored hen during 1970s-1980s. 3. Mean values for hen-day egg production were increased by 0.96%, 1.09% and 0.63% per year in pool data, colored hen and white hen, respectively. 4. Mean values for hen housed egg production were increased by 45, 5.37 and 4.23 per year in pool data, colored hen and white hen, respectively. 5. Egg weight were improved by 0.22g and 0.25g per year in pool data and colored hen but decreased by 0.03g in white hen. 6. feed requirement were improved by 0.04, 0.05 and 0.1 per year in pool data, white hen and colored hen, respectively. 7. 500 days body weights were increased by 0.38g per year in pool data but decreased by 14.95g and 10.37g in colored hen and white hen, respectively. 8. Estimate of correlation coefficient between age of sexual maturity and other factors such as hen day egg production. hen housed egg production, egg weight and 500 days body weight were -0.4512, -0.2876, -0.4376 and 0.2045 in pool data； -0.358, -0.1530 0.3475 and 0.1208 in white hen； 0.0989, 0.1181, 0.2885 and 0.2248 in colored hen, respectively. Estimates of correlation coefficient between hen day egg production and egg weight were 0.6233, -0.2259 and 0.2973 in Pool data, white hen and colored hen； between hen day egg production and 500 days body weight, 0.2417, 0.0774, -0.4787 ： between hen-housed egg production and egg weight, 0.6171, -0.2706, 0.4579： between hen housed egg production and 500 days body weight, 0.3082, -0.0792, -0.3368： between egg weight and 500 days body weight, 0.2742, 0.2205, 0.1354, respectively.

• 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.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.645-651
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• 1999

The lipid and fatty acid composition of various poultry eggs were examined after extracting yolk oils from the eggs of caged hen, open barn-reared hen, mallard, and muscovy duck. Total lipid content in 100 g of each edible portion was the highest in muscovy duck egg followed by open barn-reared hen, mallard, caged hen, and natural hen eggs. The triglyceride contents in the egg were in the order of caged hen, open barn-reared hen, natural hen, mallard, and muscovy duck. The cholesterol contents in total lipid were the highest in caged hen and muscovy duck eggs(4.5%), and the lowest in mallard(3.3%). Caged hen eggs had higher neutral lipid ratio among total lipid, but had lower ratio of glycolipid and phospholipid compared with those of the open barn-reared hens. For fatty acid composition, linoleic acid was the highest in the muscovy and linolenic acid was the highest in open barn-reared hen eggs. The contents of arachidonic acid and Eicosapentaenoic acid(EPA) were the highest in muscovy eggs. On the other hand, the content of Docosahexaenoic acid(DHA) was the highest in muscovy duck eggs.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.36-41
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• 2010

The Hen's egg is widely used in many processed foods as an ingredient and is one of the most prevalent food allergens in children. To detect egg proteins in processed foods, we developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) using an anti-ovomucoid (OM) antibody, which was produced by immunization of rabbits with OM, the most heat-stable component of the egg proteins. The detection limit of this quantitative assay system was 30 ng/mL. Cross-reactivity of the anti-OM antibody toward OM, ovalbumin, skim milk, casein, whey protein isolate, and isolated soy protein was 100, 0.4, 0.2, 0.04, 0, and 0%, respectively. In the spike test of egg white powder in milk replacer, commercial sausage, and in-house sausage, the assay recoveries ($mean{\pm}SD$) were $129{\pm}13.7%$, $73.9{\pm}12.5%$, and $65.5{\pm}13.6%$, respectively. When egg white in a commercial crab meat analog and sausage was determined by ciELISA, the assay recovery was found to be 108% and 127%, respectively. The combined results of this study indicate that this novel ciELISA for OM detection could be applied for the quantification of hen's egg proteins in processed foods.

• Korean Journal of Poultry Science
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• v.27 no.2
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• pp.133-153
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• 2000

The egg's interior quality is one of the most important criteria for commercial producers and consumers. Internal quality is complex, including aesthetic factors such as taste, freshness, nutritional and processing values, and the genetic influences upon these upon these factors ranges from none to considerable. The rate of cholesterol synthesis in the hen is very high compared to other animals and humans. Genetic selection, diet drugs and other chemicals can alter cholesterol concentration in the plasma of laying hen, but attempts to manipulate the cholesterol concentration in the egg yolk are generally unsuccessful since the cholesterol can only be changed to a small extent. Factors which may affect the degree of pigmentation of the yolk include the type of xanthophyll and its concentration in the feed, the feed composition, and the health of the hen. Several feed ingredients interact with carotenoid pigment to improve or reduce their deposition rates in yolks. Egg weight is determined by genetics, body size prior to first egg housing density, environmental temperature, lighting program, total feed consumption, calcium, phosphorus, niacin, water, methionine, total sulfur amino acids, energy, linoleic acid, fat and protein levels. Eggs need to be promote levels. Eggs need to be promoted a versatile commodity and new processed egg items need to be developed. Organic eggs are laid by hens which were raised in chemical and drug frdd environments. There are still difficulties in producing these eggs due to the availability of organic poultry feeds and cost of organic grains.

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.1-14
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• 1986

The subject of this study was to obtain some genetic information for developing superior layer chickens. Heterosis and combining ability effects were estimated with 5,759 progenies of full diallel crosses of 6 strains in White Leghorn. Fertility, hatchability, brooder-house viability, rearing- house viability, laying-house viability, age at 1st egg laying, body weight at 1st egg laying, average egg weight, hen-day egg production, hen-housed egg production, and feed conversion were investigated and analyzed into heterosis effect, general combining ability, specific combining ability and reciprocal effect by Grilling's model I. The results obtained were summarized as follows; 1. The general performance of each traits was 94.76% in fertility, 74.05% in hatchability, 97.47% in brooder-house viability, 99.72% in rearing-house viability, 93.81% in laying-house viability, 150 day in the age at 1st egg laying, 1,505g in the body weight at 1st egg laying, 60.08g in average egg weight, 77.11% in hen-day egg production, 269.8 eggs in hen-housed egg Production, and 2.44 in feed conversion. 2. The heterosis effects were estimated to -0.66%, 9.58%, 0.26%, 1.83%, -3.87%, 3.63%, 0.96%, 4.23%, 6.4%, and -0.8%, in fertility, hatchability, brooder-house viability, laying-house viability, the age at 1st egg laying, the body weight at 1st egg laying, average egg weight, hen-day egg Production, hen-housed egg production and feed conversion, respectively. 3. The results obtained from analysis of combining ability were as follows ; 1) Estimates of general combining ability, specific combining ability and reciprocal effects were not high in fertility. It was considered that fertility was mainly affected by environmental factors. In the hatchability, the general combining ability was more important than specific combining ability and reciprocal effects, and the superior strains were K and V which the additive genetic effects were very high. 2) In the brooder-house viability and laying-house viability, specific combining ability and reciprocal effects appeared to be important and the combinations of K${\times}$A and A${\times}$K were very superior. 3) In the feed conversion and average egg weight, general combining ability was more important compared with specific combining ability and reciprocal effects. On the basis of combining ability the superior strains were F, K and B in feed conversion, F and B in the average egg weight. 4) General combining ability, specific combining ability and reciprocal effects were important in the age at 1st egg laying and the combination of V ${\times}$F, F${\times}$K and B${\times}$F were very useful on the basis of these effects. In the body weight at 1st egg laying, general combining ability was more important than specific combining ability and reciprocal effects, relatively. The K, F and E strains were recommended to develop the light strain in the body weight at 1st egg laying. 5) General combining ability, specific combining ability and reciprocal effects were important in the hen-day egg production and hen-housed egg production. The combinations of F${\times}$K, A${\times}$K, and K${\times}$A were proper for developing these traits. 4. In general, high general combining ability effects were estimated for hatchability, body weight at 1st egg laying, average egg weight, hen-day egg production, hen-housed egg production, and feed conversion and high specific combining ability effects for brooder-house viability, laying house viability, age at 1st egg laying, hen-day egg production and hen-housed egg production, and high reciprocal effects for the age at 1st egg laying.

• Journal of Nutrition and Health
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• v.4 no.4
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• pp.69-72
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• 1971

These experiments were designed to study the Hg contents in Korean Hens Egg by origin, kind, organ, and cooking methods. The following samples were studied. Place of origin Seoul (Legon) Su Woun (Legon) Pusan (Legon) Ulsan (Legon) Tae Gu (Legon) Kwang Ju (Legon) Seoul (New Hampson) Seoul (Native) No of sample 12 12 12 10 10 10 10 10 The following result were obtained. 1. The Hg contents of hen's egg of Seoul origin was 0.087 p.p.m., that of Ulsan origin was 0.077 p.p.m.. Its contents of Tae Gu, Kwang Ju origin were 0.052 p.p.m. and 0.048 p.p.m.. High contents of Hg showed in egg that produced in large cityies ana industrial area. 2. For the kind of egg, the Hg contents of Legon kind was 0.087 p.p.m and that of Native kind was 0.031 p.p.m.. Its contents of Legon kind was higher than that, of Native significantly. 3. By the organ of egg, the contents of Hg in egg yolk was 0.064 p.p.m. that showed 87 percent Hg contents of whole egg, and its value of egg white was 0.009 p.p.m.. 4. About cooking methods, the contents of Hg in parboiled egg was 0.007 p.p.m., that of fried egg was 0.015 p.p.m.. Especially the cooked eggs were significantly lower than row eggs in Hg contents.

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.31-40
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• 1986

The energy metabolism with the normal laying hen and progesterone injected non-laying hen are compared. 1. The FHP of 109.7Kcal for laying hen was 25.5 percent higher than the 87.4 Kcal found for non-laying hen. 2. The MEm's of laying hen and non-laying hen were 149, and 135Kcal/Kg$\^$0.75/day and NAME's of the diets were 77 and 83 percent, respectively. For the laying hen shown negative retention in body energy during the experiment, the 77 percent NAME was the value of supporting egg production. For the non-laying hen shown the positive retention in body energy and zero egg production, the 83 percent NAME was of growth. 3. A change in body weight of 1g was comparable to 3.54 Kcal for laying hen, and 5.0 Kcal for non-laying hen, when calculated on regression equations between body weight change and body energy retention(BE). The figures indicate that the tissue energy is used with an efficiency of 70 percent for egg production. 4. Plasma level of triiodothyronine(T3) for the laying hen is appeared to be higher than that of non-laying hen, although the levels of thyroxine (T4) are equal both in laying and non-laying hen. 5. Activities of four hepatic enzymes(ATP citrate lyase, fructose diphosphate aldolase, isocitrate dehydrogenase and glutamte pyruvic transaminase) were significantly greater in the laying hen than in the non-laying hen.

• 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.