• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.187-192
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• 2001

The repeatabilities on Yolk percentage and yolk to albumen (Y:A) ratio of the eggs produced consecutively were investigated. The differences between two yolk lines in major egg characteristics were also evaluated. The investigations using one hundred ISA-Brown layers were conducted at 29 wk, 33 wk, 38 wk, and 43 wk of age. At the initiated age (29 wk of age) of the experiments, the birds producing eggs with lower or higher Y:A ratio than the overall mean Y:A ratio were classified as Low Yolk Line (LYL) or High Yolk Line (HYL), respectively. Overall, the eggs of LYL were significantly (P<0.05) lighter in yolk weight and lower in yolk percentage for the whole egg weight and Y:A ratio, but heavier in egg weight, albumen weight, and shell weight than those of HYL. The overall mean correlations among the three consecutive laying days in Y:A ratio showed highly significant (P<0.001) in both lines. At four different ages, the mean phenotypic correlation coefficients (r$_{p}$) among the three consecutive laying days in Y:A ratio also had very high significant(P<0.01 ~ 0.001) positive values. The egg weight was more closely associated with albumen weight than with yolk weight in both yolk lines.s.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1447-1455
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• 2011

Sixty four, 30-week-old, Lohmann Brown-Lite laying hens were randomly allocated to one of four treatments with eight replicates per treatment and two hens per replicate for a 10 week study. The control diet was a high energy (11.81 MJ/kg) diet and the moderate energy (11.39 MJ/kg) diets were formulated dropping the level of animal fat. The three moderate energy diets were fed either unsupplemented (0.0%) or supplemented with 0.05 or 0.10% glycine. There were no significant differences (p>0.05) in hen-day egg production, egg weight, feed intake or feed conversion between birds fed the unsupplemented moderate energy and high energy diets. Significant differences were detected concerning egg components and quality measurements as assessed by albumen percentage (p = 0.02), yolk weight (p = 0.02), yolk percentage (p<0.01), yolk to albumen ratio (p<0.01) and yolk color (p = 0.01) between birds fed the unsupplemented moderate and high energy diets. Glycine supplementation of the moderate energy diet linearly increased (p<0.01) egg weight and feed intake with no significant (p>0.05) effects on egg production or feed conversion. Glycine supplementation significantly increased egg content (p<0.01), albumen weight (p<0.01) and percentage (p<0.01) as well as yolk weight (p<0.01) while yolk percentage (p = 0.04), yolk to albumen ratio (p = 0.01) and egg shell percentage (p<0.01) were linearly decreased. Supplementation with glycine produced a tendency (p = 0.09) towards an increase in the percentage of large eggs (63-72.9 g) produced with a concomitant decrease in the percentage of small (below 53 g) eggs (p = 0.09). The overall results of this study indicate that glycine supplementation of laying hen rations has the potential to increase egg production and weight. These increases appeared to be mediated through increases in feed intake and the ileal digestibility of fat and energy.

• Journal of Mushroom
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• v.20 no.4
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• pp.254-257
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• 2022

Owing to its excellent nutritional value, eggs are among the most important components of the human diet. Gender and environmental factors, such as feed composition, may alter the nutritional profile and quality of eggs. Feed additives have recently been used to enhance the health and productivity of hens, which has resulted in the production of higher-quality eggs. The fungus Cordyceps militaris, a well-established source of traditional medicines, contains potential bioactive metabolites, which prompted us to examine the effects of C. militaris-supplemented diets on the quality of hens' eggs. The hens of two species (Gallus gallus domesticus and Araucana) were fed with one of three different diets: a control diet and diets supplemented with 2% or 5% of C. militaris. Egg quality was determined by measuring the Haugh Unit, yolk color, and shell thickness. In addition, egg and shell densities together with the ratio of yolk to albumen were calculated. Eggshell thickness and yolk color were both enhanced by the addition of C. militaris, whereas Haugh Unit values were somewhat reduced. Egg size, eggshell weight, and yolk and albumen production were all enhanced by C. militaris supplementation. Notably, in hens fed the 2% C. militaris-supplemented diet, enhancement was more evident in the yolk than in the albumen. The overall quality of the egg yolk was enhanced when 2% C. militaris was added to the hens' diet, which led to increases in both yolk color and quantity. Eggshell thickness and weight were also higher among eggs laid by hens fed the supplemented diets. Although these effects differed depending on the chicken species, we established that, in general, C. militaris contributes to improving egg quality.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.986-990
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• 2000

The quality characteristics and proximate composition of the eggs of pheasant, chukar, quail, and guinea fowl were compared. Eggs of the 4 species had a similar ovalish conical shape with blunt and pointed ends, showing the shape indices of 77.30-79.63 with no statistical difference. Egg weight was heaviest in guinea fowl (46.65 g), followed by pheasant (25.79 g), chukar (19.16 g) and quail (10.34 g). Proportion of yolk to the total egg weight was highest in pheasant (35.7%), followed by chukar (33.9%), quail (31.4%) and guinea fowl (30.6%). Albumen content was highest in quail showing 61.2%, while pheasant, chukar and guinea fowl were in the range of 55.6~57.4%. The ratio of yolk to albumen (Y/A) was highest in pheasant (0.65), followed by chukar (0.60), guinea fowl (0.55) and quail (0.52). The portion of shell to the total egg weight was highest in guinea fowl (13.5%) and lowest in quail (7.3%). The shell thickness of the eggs was thickest in guinea fowl ($462.8{{\mu}m}$), followed by pheasant ($241.5{{\mu}m}$), chukar ($231.8{{\mu}m}$) and quail ($174.8{{\mu}m}$). The contents of moisture, crude protein, crude fat and crude ash of whole egg were in the ranges of 74.26-74.50%, 11.98-12.77%, 10.83-11.91% and 1.02-1.10%, respectively, with no statistical difference (p>0.05) among the species. Albumen was high in moisture (87.46-87.99%) and very low in crude fat (0.09-0.13%), which was quite different from yolk. Yolk showed relatively low level of moisture (49.71-50.42%) and high levels of fat (31.48-32.32%), crude protein (15.12-15.99%) and crude ash (1.53-1.86%). No species difference in the proximate compositions of albumen and yolk was found except in crude ash content of albumen.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.49-55
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• 2013

The objective of this study was to compare the principle components and internal quality of eggs by age of laying hens and weight standard. The eggs (2,140 in total) used were from Hy-Line Brown reared from 18 to 63 weeks of ages and all were higher than appearance grade B by animal grading standard of Korea. Eggs were investigated their principle components, internal quality index, and their relationship. The weights of whole egg, shell, yolk, and albumen were increased while albumen height and Haugh unit were decreased by age of laying hens. When the composition of egg was investigated after sorting by ages, the ratio of egg yolk increased while that of albumen decreased. Egg shell composition was not shown significant difference by age. Age of laying hens had positive correlation with the weights of whole egg, shell, yolk, and albumen while albumen height and Haugh unit showed negative correlation. Also, the albumen height and Haugh unit were decreased by increase of weight of whole egg or principle components of egg.

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

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.151-156
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• 2002

The objective of this study was to compare the two different eggshell lines of commercial layers on egg traits and egg production rate. Hy-line W-98 (white shell line; WSL) and Hy-line Brown (brown shell line; BSL) were used as experimental stocks. The birds in each line were allocated to three floor pens each containing 25-birds. They were fed a ration containing 15.5% CP and 2,700 ㎉/kg ME, and were supplied 16 h of light per day throughout the experimental Periods. The egg traits and egg Production rate were measured from 53 to 56-wk-old and 20 to 56-wk-old, respectively. The mean egg weight and the mean percentage albumen were significantly heavier and higher (P<0.05) in the BSL than in the WSL, respectively. The mean eggshell thickness and the mean percentage shell were also significantly thicker and higher (P<0.05) in the BSL than those in the WSL, respectively. However, the mean percentage yolk and the yolk to albumen ratio showed a reverse trend as shown in the mean percentage albumen or percentage eggshell. Although the WSL birds started laying 4 d earlier than the BSL ones, the overall mean egg Production rate for BSL during 20 to 56 wk of age was significantly higher (P<0.05) by 6.6% than the WSL. It was concluded that the eggs of brown eggshell line had heavier egg weight and thicker shell, and they had more percentage of albumen, but less percentage of yolk than those of the white eggshell line. These results suggest that the brown eggshell line raised on the floor might be more beneficial than the white eggshell line not only for the preference of the table egg consumers, but also for the efficient production of the eggs.

• Korean Journal of Poultry Science
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• v.47 no.3
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• pp.181-188
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• 2020

In this study, sixteen egg quality traits, including egg weight, albumen weight, yolk weight, eggshell weight, albumen weight ratio, yolk weight ratio, eggshell weight ratio, yolk color, eggshell color, egg height, egg width, shape index, albumen height, Haugh unit, eggshell thickness, and eggshell strength were investigated in 12 strains of Korean native chicken using 600 eggs from birds at 38 weeks of age. Results showed that the Korean White Leghorn F strain had the highest egg weight of 62.7 g and the lowest (47.5 g) was observed in the Korean native chicken W strain. The Haugh unit was significantly different between strains. The mean Haugh unit for Korean native chicken ranged between 84.2 (L strain) and 76.0 (F strain), with an overall average of 79.9. Eggshells were the thinnest in Korean Rhode Island Red C and D strains (0.342 mm), whereas the highest eggshell thickness (0.393 mm) was observed in the Korean White Leghorn K strain. Korean Rhode Island Red C and D strains had low egg strength compared to that of other strains. Korean Cornish and Korean native chicken showed significant differences in egg quality traits between strains within breeds. Positive correlation coefficients were observed between egg weight and egg quality traits. The traits for color showed zero or low correlations with most egg quality traits. Egg shape index showed no correlation with most egg quality traits. Albumen height and the Haugh unit showed a positive correlation with albumen traits. Eggshell strength showed a positive correlation with eggshell traits.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.559-568
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• 2012

White (Lohmann LSL) and Brown (ATAK-S) laying hens, were reared under organic and conventional cage rearing systems, and the effects of the rearing system on performance parameters, egg production, egg characteristics, and immune response were investigated. For this purpose, a total of 832 laying hens of two commercial hybrids, i.e., 416 white (Lohmann LSL) and 416 Brown (ATAK-S) layers, were used. The experiment lasted between 23 and 70 wk of age. In this study, the white layers yielded more eggs as compared to the brown layers in both organic and conventional production systems. Egg weight exhibited a similar pattern to that of laying performance. However, the total hen-housed egg number for the white birds in the organic system was fewer than that of white birds in the conventional cage facility; conversely, a contradictory tendency was observed for the brown birds. Livability of the white layers in the organic system was remarkably lower (14%) than that of the brown line, whereas the white line survived better (3.42%) than their brown counterparts in conventional cages. The feed conversion ratio of the white hens was markedly inferior in the organic system as compared to that of the white hens in the conventional system, whereas relatively lower deterioration was reported in brown layers when reared in an organic system. The organic production system increased egg albumen height and the Haugh unit in eggs of the brown layers. The yolk color score of organic eggs was lower than that of conventional eggs for both brown and white hens. The egg yolk ratio of eggs from white layers was found to be higher in organic eggs as compared to those obtained in the conventional system. All organic eggs had heavier shells than those produced in the conventional system. Eggs from brown layers had more protein content than eggs from white layers. Neither housing systems nor genotype influenced egg yolk cholesterol concentration. When compared to conventional eggs, n-3 fatty acid content was lower in organic eggs, and the n-6:n-3 ratio was higher in organic eggs. In conclusion, two hen genotypes showed different responses in terms of performance and egg quality to two different rearing systems. A commercial white strain produced more eggs with higher egg quality as compared to a native brown strain. The brown strain was found to have adapted well to organic production conditions when survival and total egg number was taken into consideration.