• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.399-405
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• 1991

The interaction of 4 dietary crude protein (13, 16, 19 or 22%) and 4 metabolizable energy (2600, 2800, 3000 or 3100 kcal ME/kg) levels on egg quality performances of Starcross layers were assessed between 245 and 275 days of age. The egg weight increased significantly with the increasing dietary protein and energy levels. But egg shape index, albumen index, yolk index, yolk dry matter, yolk protein, yolk fat, albumen protein and shell tickness were similar at all dietary protein and/or energy levels. The egg specific gravity and albumen weight increased but the yolk, weight, Haugh unit and albumen drymatter decreased with the increase of dietary protein levels and showed irregular trend with energy levels. The albumen dry matter and egg shell weight, however, were not affected by energy and protein levels. Simultaneous increase of protein and energy increased specific gravity, albumen index and shell thickness at a greater rate than that increased by the increase of protein or energy alone.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.279-284
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• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.192-196
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• 1999

The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.

• Korean Journal of Poultry Science
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• v.26 no.4
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• pp.247-252
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• 1999

This experiment was carried out to investigate the effects of the laying hens on the immune response against bovine serum albumin(BSA) in egg yolk. Total 45 laying hens were divided into three groups according to breeds (White Leghorn, ISA Brown, Native hen). They were fed the experimental diet for 12 weeks. Immune response were examind in egg yolk from three groups of hens injected with BSA. The results obtained from this work were summaried as follows : 1. The weight of egg yolk and the percentage of hen-day production in the ISA Brown hens are greater than those in the Native hens and the White Leghons. 2. IgY concentrations in eggs from hens immunized with BSA were not different among the breeds laying hens. 3. The anti-BSA antibody activities determined by enzyme linked immunosorbent assay (ELISA) in the egg yolk were similar between the White-Leghorn and ISA Brown hens, but Native hens tended to decrease in 20∼50 days respectively. Therefore, the weight of egg yolk and the percentage of hen-day production in the ISA Brown hens are greater than those in the Native hens and the White Leghons will be as important factors for an efficient production of IgY.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.04a
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• pp.23-36
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• 2000

Hurdle technique was used to remove cholesterol efficiently from liquid egg yolk. The quality of the low cholesterol egg products from the process were evaluated. From the 75 % cholesterol reduced egg yolk through $\beta$-cyclodextrin treatment. 2 times weight of soy bean oil was added to the egg yolk and homogenized followed by centrifuged to be maximized to remove cholesterol. When the pH of the yolk was adjusted to 9, 92 % of cholesterol was removed while 95.4 % of cholesterol was removed when 3 times weight of soy bean oil was added to the egg yolk. As the results of application of supercritical carbon dioxide extraction to the 75 % cholesterol reduced egg yolk through ${\beta}$-cyclodextrin treatment, 92.5 % of the cholesterol was removed from the egg yolk at $35^{\circ}C$, 4,500 psi, for 4 hours under co-solvent. The quality characteristics of the produced low cholesterol egg products were analysed. The cholesterol reduced egg yolk produced from ${\beta}$-cyclodextrin and soy bean oil treatment showed the lower emulsion capacity compared with control. The fatty acid composition of the cholesterol reduced egg yolk produced from ${\bet}a$-cyclodextrin and soy bean oil treatment showed increased C18:2 and C18:3 compared with control while decreased C16:1 and C18: 1 compared with control. The saponification method with extracting solvent of hexane showed that cholesterol concentration was 28.1 %. The quantity of hydrolysis solution(95 % ethanol : 33 % KOH = 94 : 6) was varied from 40 to 80 times of sample weights and the cholesterol concentration of 35.7 % was the highest result in the 60 times(v/w) hydrolysis solution. Cholesterol concentration of 35.7 % was recovered at the first trial with saponification method. but it could be improved up to 95.7 % after 4 times repetitive purification.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.2
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• pp.234-239
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• 2010

Effects of polyunsaturated fatty acid (PUFA) and vitamin E (VE) supplementation in the diet of breeder hens on the egg quality and hatchability, lipid peroxides of the egg yolk, and development of the newly-hatched offspring chicks were investigated. A total of 800 Avian 48, 28 wk-old broiler breeders were assigned randomly to 4 groups with 4 replicates of 45 females and 5 males. Each group was fed one of the following four diets with different oil sources and levels of VE: corn oil (CO), fish oil (FO), CO+VE and FO+VE. The results showed that: i) Addition of FO in the breeder diet reduced the whole egg weight, yolk weight, albumen weight, yolk color score and neonatal offspring chick body weight without affecting the hatchability as compared to the CO treatment. ii) Addition of VE efficiently reduced the lipid peroxides of egg yolk from hens fed diets containing FO. iii) VE in the breeder diet significantly promoted the development of liver and heart of the chick offspring.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.11
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• Fisheries and Aquatic Sciences
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• v.26 no.7
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• pp.447-454
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• 2023

Fast somatic growth is important considerations for successful and competitive aquaculture industry. In rainbow trout reared in South Korea, triploid induction was used to suppress negative influence of reproductive maturation to body growth. However, the effects of triploidy are visible in both mature fish and developing juvenile fish. Thus, it is also important to explicate the effect of triploid induction on growth during the early-life stages of rainbow trout-alevins and fry. Rainbow trout fertilized eggs were subjected to triploid induction and polyploidy was checked by flow cytometry. Diploid and triploid alevins and fry were reared separately in tanks with constant flow of freshwater through flow-through water system and growth measurements were done from zero days after hatching (DAH 0) until DAH 134. The egg-yolk morphometrics of alevins-yolk length, yolk height, yolk volume and yolk weight-were statistically similar (p > 0.05) in both genotypes from DAH 0 to DAH 22. The total length, body height, and body weight of alevins and fry were statistically better (p > 0.05) in both genotypes until DAH 92 but thereafter, triploid had a significantly better growth performance (p < 0.05) over diploid fish until the completion of study at DAH 134. With that, triploid induction did not influence alevin yolk regions and body growth and fry somatic growth until around 3 months after hatching, but considerable growth enhancement was subsequently apparent.

• Korean Journal of Poultry Science
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• v.21 no.3
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• pp.183-193
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• 1994

White Leghorn hens were fed a commercial formula feeds as a basal diet, which was supplemented with 3 types of plant oil safflower, evening primrose and pine seed, at the 10% level for 3 weeks. No significant changes was found between the basal diet and the oil feeding trials in the egg yolk cholesterol content, the laying rate, the egg weight, and the yolk weight, except the feed intake. In the fatty acid composition of the egg yolk lipid, however, the plant oil feedings to hens resulted in considerable increase of $C_{18:2}$ acid with a simultaneous decrease of $C_{18:2}$ acid ,and, consequently, followed by the improvement of balance with P /S and P /M /S ratio close to 1.0 and 1:1:1, which is known a desirable ratio for human health in lipid nutrition, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.163-167
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• 1998

Anticarcinogenic activity of astaxanthin-contatining egg yolk(designate AEY) was investigated for mouse ascites carcinogenesis induced by mouse Sarcoma-180(S-180) cells. Female ICR mice(8mice/treatment, 7∼8weeks of age, 25±1g) were injected, i.p. with S-180 cells(1×107cell/ml PBS). Two days later, each mouse was given 0.1ml PBS containing AEY(10, 25 or 50ug/g body weight) or control egg yolk (CEY; 50ug/g body weight) every other day for 7 times. Control mice were only given 0.1ml S-180 cells and 0.1ml PBS. Mice treated with 25ug/g body weight of AEY showed 24.8 days of life, which was equivalent to 138% of control mice's life(180.0 dyas). Based on dose-dependant experiment of AFY, mice treated with 10ug/g body weight showed slightly longer life(19.4 days) relative to mice treated with control mice, and mice treated with 50ug/g body weight exhibited 21.9 days of life. Mice treated with any dose of AEY exhibited longer life than mice with CEY 50ug/g body weight. Body weight of mice treated with AEY was reduced relative to that of control mice CEY-treated mice. These results suggest than AEY inhibits the carcinogenesis of mouse ascites induced by S-180 cells.