• Food Science of Animal Resources
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• v.37 no.2
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.569-574
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• 2003

This study was conducted to investigate the effect of physical properties and antioxidant activities of the beer made by Lycii fructus for development of functional beer. Physical properties such as $Brix^{\circ}$, pH and hunter values were determined and compared with commercial beer. L(lightness) value was not significant difference among beer, although a(redness) and b(yellowness) values were higher in Lycii fructus beer than those of the commercial beer. Total phenolic acid contents were 0.790 mg/mL in Lycii fructus beer and 0.603 mg/mL in commercial beer. Electron donatin ability was 93% in Lycii fructus beer and 87% in commercial beer. Lycii fructus beer showed higher SOD-liked activities than in the commercial beer. The relative antioxidant effects of the Lycii fructus beer showed 19% inhibitory effect on the peroxidation of egg yolk lecithin.

• Korean Journal of Poultry Science
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• v.37 no.2
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• pp.159-165
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• 2010

Field strains of Ornithobacterium rhinotracheale (OR) were tested on their virulence in specific pathogen free (SPF) embryonated chicken eggs and 3-week-old broilers. When infected with three different OR isolates (OR-161, OR-240 and OR-295) through yolk sac infection route, all strains appeared to be highly pathogenic with responsible mortality 66% and 100% within 12 days post infection (DPI). To test the virulence of OR in the commercial broilers, 3 week-old broilers were grouped depends on the inoculation route of OR isolate (OR-295) through five different infection routes; group 1 (IT: intratracheal), group 2 (IM: intramuscular), group 3 (IV: intravenous), group 4 (aerosol) and group 5 [Mixed: NDV (LaSota)+OR aerosol]. Within 5 to 7 days after inoculation, only broilers given NDV+OR were slightly depressed and coughing, and had mild facial redness. Grossly, foamy and yellow-white yogurt like exudate in the air sacs, predominantly in the abdominal air sacs was present. In histology, infiltration of the air sac epithelium and lamina propria by macrophage and polymorphonuclear granulocytes was seen with cell debris and inflammatory cells, correlated with the presence of OR antigen, as demonstrated by immunohistochemistry. Field strains of OR were able to induce high mortality in the embryonated chicken eggs, whereas broilers were less susceptible to OR infection. Interestingly, in the absence of NDV infection, the four groups of OR single infection only different route showed minimal and temporary microscopic air sac lesions. Thus, Newcastle disease virus (LaSota strain) showed triggering effects on the OR infection in chickens.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.

• Journal of Life Science
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• v.30 no.10
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• pp.860-866
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• 2020

This study examined the characteristics of eggs obtained from layer chickens reared with feed that included Tenebrio molitor larvae, which were in turn bred using feed that included dried food waste powder. The eggs showed a tendency to be slightly thinner in the treated groups, but the Haugh unit indicating freshness was higher in the treated groups than the control group, and the 5% larval-treated group showed the highest value. The color of the yolk tended toward higher redness, lower brightness, and lower yellowness in the 5%-treated group, which also showed similar crude fat and protein values to the control group; the 10%- and 15% larval-treated groups had lower crude fat and protein values, although the carbohydrate content was higher. Structural amino acids in the treated groups showed a higher ratio of non-essential amino acids to essential amino acids than the control. The polyphenol content, which is an index of antioxidants, was highest in the 5%-treated group, and it is thought that this may affect the storage and antioxidant properties of the eggs. Thus, when employed with a feed source to maintain high protein and high fat, T. molitor larvae may cause critical changes in the nutrient content of eggs and improve their freshness.

• Food Science and Preservation
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• v.21 no.2
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• pp.294-300
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• 2014

This study was performed to determine the effect of brown algae on the egg quality of laying hens fed a non-supplemented diet (Control) and a diet supplemented with 10% Undaria pinnatifida (A), Laminaria religiosa (B), and Hijikia fusiforme (C), respectively. Isa Brown (28 weeks old) were raised for 8 weeks. The darkness, redness, and blueness of the egg yolks increased with the addition of brown algae, expecially Undaria pinnatifida (A). The fucoxanthin contents were observed to be only 21.3-34.8 mg% level in the brown algae but they were nearly traced in the egg yolks. Among the analyzed minerals, the Ca, Fe, K contents increased to 391.2, 6.3, and 450.5 mg%, respectively, but the amount of P was reduced to 110.5 mg%. The total mineral contents were higher in the egg yolk with Hijikia fusiforme (C) (1,155.1 mg%) than with any other supplement. The brown algae diet reduced the saturated fatty acid level from 38.3 to 32.1% but increased the unsaturated fatty acid level from 61.5 to 69.6% owing to the rise of the level of polyunsaturated fatty acids.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.283-293
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• 2006

Two experiments were conducted to investigate the effects of dietary activated charcoal mixed with wood vinegar (AC) on broiler performance and antibiotics residue in eggs. In experiment 1, a total of low hundred fifty, 1-day-old male broile. chicks (Ross) were divided into 6 groups, consisting 3 replicates of 25 birds each, and 134 one of the six experimental diets: devoid of AC and antibiotics (negative control), devoid of AC with 0.1% antibiotics (positive control), devoid of antibiotics with 1% AC, with 0.1% antibiotics and 1% AC, devoid of antibiotics with 2% AC, with 0.1% antibiotics and 2% AC, for 5 wks. Feed consumption and body weights were measured weekly. At the end of the experiment, eight birds from each group were selected and sacrificed. The relative weight of organs and characteristics of breast muscle were investigated. There were no significant differences in feed intake, body weight gain and feed conversion rate among the treatments. There were also no significant differences in the relative weight of breast meat, leg and liver. The abdominal fat tended to be decreased by the dietary AC. Significant differences were shown (P<0.05) in meat redness (a) and yellowness (b) among the treatments. However, the sensual characteristics of breast muscle was not affected by the dietary treatments. There were significant differences in total microbes, Coli forms and lactic acid bacteria (P<0.05) among the treatments. In experiment 2, a total of ninety, 40-wk-old Hy-line Brown laying hens were divided into 3 groups, consisting 3 replicates of 10 birds each and fed medicated control diet devoid of AC or diets containing 1% AC and 2% AC for 2 wks. The residue of antibiotics in Plasma and egg Yolk were significantly decreased (P<0.05) in 2% AC group compared to that of control. This study suggest that dietary AC may improve the external quality of edible meat and reduced antibiotics residue in chicken eggs without affecting laying performance.