• Korean Journal of Poultry Science
• /
• v.16 no.1
• /
• pp.9-15
• /
• 1989

This study was conducted to estimate genetic parameters for egg yolk cholesterol. Content of egg yok cholesterol was measured for a total of 473 hens of White Leghorn line. Cholesterol values were obtained from tee consecutively laid eggs when hens were 53 weeks of age. The yolk of each egg was weighted and freeze dried. Dried egg yolks were stored at -2$0^{\circ}C$ until analyzed. The results obtained from this study were as follows; 1. Yolk cholesterol content was measured in average $56.00\pm$0.194 mg/g dry yolk. 2. Heritability from the sire component of variance was $0.522\pm$0.215 and from the sire＋dam component of variance $0.33\pm$0.209. 3. Estimates of phenotypic correlation between your cholesterol and other factors such as body weight at 20 weeks of age, age at first egg, 40-week total egg number, egg Production rate: 53-week egg weight and 53-week yolk weight were -0.0208, -0.0321, -0.0378, -0.0834, 0.0790 and 0.1624, respectively. And genetic correlation coefficients for each item in the order were -0.5293, 0.7105, -0.4062, -0.0254, 0.2164 and 0.5027, respectively. 4. These results suggest the possibility that egg Yolk cholesterol should be reduced through selecting of sire families. To breed for low egg yolk cholesterol, it makes age at first egg earlier and enhances total egg number so that we can obtain the high rate of egg Production.

• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.94-100
• /
• 2002

The dietary carbohydrates are mainly digested and adsorbed at small intestine. We developed a new food additive as an egg yolk antibody(1gY) against maltase, sucrase and sodium dependent g1ucose cotransporter(SGLT) for the regulation of blood glucose level and weight control. The maltase, sucrase and SGLT were purified from porcine small intestine which is very similar to that of human in physiological characteristics. The purification step contained an ultracentrifugation, ion exchange chromatography and hydrophobic chromatography. The hens were immunized by purified protein and the IgY activities against immunized antigens were determined. This antibody obtained from the immunized hen's egg yolks directly inhibited the activities of maltase and sucrase in vitro. And the IgY delayed and decreased the increment of blood g1ucose level after administration of maltose, sucrose and glucose in rat about 30 to 60%. The results of this study suggest that the IgY inhibiting the carbohydrate digestion could be used as functional food materials for weight control and regulation of blood glucose level in diabetes.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.3
• /
• pp.433-440
• /
• 1993

Means and standard errors of 285 Taiwan's local chicken and 429 Single Comb White Leghorn pullets at 35 wk of age were: egg weight (g) $48.3{\pm}0.3$, $54.6{\pm}0.3$, shell index $73.39{\pm}0.26$, $73.20{\pm}0.18$, shell color $15.23{\pm}0.40$, $0.88{\pm}0.27$, shell whiteness $72.61{\pm}0.57$, $90.00{\pm}0.35$, shell strength ($kg/cm^2$) $3.77{\pm}0.07$, $3.35{\pm}0.05$, shell thickness (mm) $0.38{\pm}0.003$, $0.38{\pm}0.002$, Haugh units $85.26{\pm}0.50$, $91.81{\pm}0.38$ and yolk percent (%) $30.17{\pm}0.18$, $27.32{\pm}0.16$ respectively. Theestimated heritabiliities of Taiwan's local chicken based on sire and dam components of variance were as follows: egg weight 0.20, shell index 0.1, shell color 0.87, shell whiteness 0.79, shell strength 0.37, shell thickness 0.14, Haugh units 0.24 and yolk percent 0.16. Genetic correlations based on sire and dam components of variance and covariance were also estimated. Generically, the shell index was positively correlated with egg weight, shell strength and yolk percent, and egg weight was negatively correlated with shell thickness, Haugh unit and yolk percent.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.7
• /
• pp.980-985
• /
• 2000

Influences of Japanese green tea powder (GTP) supplementation to commercial diet on laying performance and egg quality were studied by using 60 laying hens. The experimental diet with or without 0.6% GTP was given ad libitum to the birds during the period from 6 to 71 weeks of age. The birds started egg production from 21 wk of age regardless GTP feeding. Body weight, feed intake, egg weight tended to decrease with GTP supplementation, while egg production rate tended to increase. Haugh unit score was significantly increased with GTP, which accompanied with the increased albumen height. These were observed almost throughout the laying period over 50 wk. Gel proportion in thick albumen was decreased as storage time is prolonged, then higher values of the gel proportion were recorded in the eggs from GTP group. Thick albumen of the eggs from GTP-fed layers had more carbohydrate than that from control layers. All these indicate physical stability of thick albumen in the eggs from GTP group. Thiobarbituric acid content of egg yolk tended to remain lower in the eggs from GTP group during 5-10 days of storage at room temperature. Levels of egg yolk cholesterol and yolk lipid were significantly reduced by GTP feeding. There were no significant differences in eggshell weight, shell thickness and shell strength between the two groups. Thyroid gland and liver from hens slaughtered at 71 wk of age did not differ in weight irrespective of GTP feeding. The present results suggest that GTP could modify components of edible part of egg, leading to the characteristics favourable to consumers such as high durability of thick albumen and less cholesterol in yolk, without altering general performance of the layers throughout this year round experiment.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.6
• /
• pp.840-846
• /
• 2015

The objective of this study was to investigate the effects of dietary corticosterone on egg quality. For 2 weeks hens received either control or experimental diet containing corticosterone at 30 mg/kg diet. Feed intake and egg production were monitored daily, and body weight measured weekly. Egg weights and egg quality were measured daily. Corticosterone treatment resulted in a remarkable increase in feed intake and sharp decrease in egg production compared with control (p<0.05) whereas body weight remained unchanged. Decreased albumen height, but no changes in egg weight, led to decreased Haugh unit (p<0.05). Corticosterone caused elevated eggshell thickness (p<0.05) without altering weight and strength, suggesting possible changes in shell structure. Yolk color and redness were increased by corticosterone (p<0.05) but lightness and yellowness were either not changed or inconsistent over the time period of measurements. Increased concentrations in plasma were also found for corticosterone, glucose, cholesterol, creatinine, uric acid, albumin, aspartate aminotransferase, creatine kinase, lactate dehydrogenase, total protein, and amylase (p<0.05), suggesting that corticosterone increased protein breakdown, renal dysfunctions and pancreatitis. Together, the current results imply that dietary corticosterone affects egg quality such as yolk colors and shell thickness, in addition to its effects on feed intake and egg production.

• Food Science and Preservation
• /
• v.12 no.1
• /
• pp.23-27
• /
• 2005

Yolk index (In, Haugh unit (BU) and weight loss of quail egg were measured to evaluate the effect of composite film (SPI/corn starch). Also, the effect of composite film was investigated to extend the shelf-life of sandwich foods. The quality characteristics of sandwich food was measured by the weight increment The weight reduction ratio for quail egg coated with composite film showed $8\%$ increment after 20 day storage. Yolk index and Haugh unit were significantly different between the uncoated and coated quail eggs with composite film solution. Sandwich coated with composite film showed the less weight increase for 12 hour storage compared to controls.

• Korean Chemical Engineering Research
• /
• v.50 no.4
• /
• pp.659-665
• /
• 2012

IgY (Immunoglobulin Yolk) in egg yolk corresponds to IgG (Immunoglobulin G) in animal serum and plays an important role as immunological proteins in intestines. Carrageenan and Arabic gum were used as pretreatment agents to purify IgY from fresh egg yolk. DEAE (Diethylaminoethyl) Sepharose column in FPLC (Fast Protein Liquid chromatography) was an ion exchange tool to remove contaminants as well as to elute IgY from the column. GF HPLC (Gel Filtration High Performance Liquid Chromatography) enables to measure the molecular weights of IgY and to identify the purified IgY by comparing the molecular weight of standard IgY with the purified one. IgY is a heterogeneous group of different molecular weight and ionic properties, which was investigated with various IE HPLC (Ion Exchange High Performance Liquid Chromatography) columns such as AX, CX and SCX. Three peaks of IgY were separated in the AX column under the conditions of 0.5 M NaCl and pH=8. The SCX column also gave the three peaks of IgY at 0.5 M NaCl and pH=5.

• Korean Journal of Poultry Science
• /
• v.26 no.3
• /
• pp.203-211
• /
• 1999

This study was performed to develop brand egg. Forty-four week-old Isa Brown were randomly assigned to 8 treatments and the number of hens were 300 per each group. Experimental period was about 10 weeks. The 8 treatment were as follows : astarich 2%(A), astarich 5%(B), chitch chitosan 2%(C), omega-3 powder 2%(D), pyrogreen 1%(E), greenpia 0.2%(F), hydrogenated soy oil 3%(G) and commercial layer feed(H). Eggs were collected at day 0, 7, 14, 40 and 70 for egg quality analyses. Laying rate was significantly higher in astarich groups(B, C) than ant other group, showing average of 88% of laying rate. In terms of egg factors, whole egg weight was the heaviest in control in control(A) and the lightest in omega-3 powder group(E), while egg yolk weight was the heaviest in astarich group(H). Haugh unit(HU) was the mean of 70 for all treatments and there were no significant differences among the treatments. Egg yolk color was significantly different among treatments during experimental period whenever yolk color was measured. At the day 7 after feeding of experimental diets, the yolk color of astarich 5% group(C) was darker and that of omega-3 powder group(E) lighter. The value of yolk color in astarich 5%(C) and 2%(B) was 14.2 and 12.5, respectively. But the rest of the groups did not show any differences in yolk color, showing mean of 11.5. In terms of shell thickness, shell tended to become thinner, but there were no defferences among treatments during experimental period. The mean value of shell thickness was 0.390mm. In conclusion, astarich groups may seem to produce the best possible quality of brand egg.

• Asian-Australasian Journal of Animal Sciences
• /
• v.7 no.2
• /
• pp.217-221
• /
• 1994

In avian species, addition of aspirin to the diet was shown to improve the egg production and to elevate the proportion of essential fatty acid contents in several body tissues. This study was conducted to investigate the effect of dietary aspirin on the accumulation of essential fatty acids in egg yolk. Laying Japanese quail at 170 days of age were fed practical diets supplemented with graded levels (0, 0.4 and 0.8%) of aspirin for 2 weeks. There were no significant differences in final body weight and liver weight. Food intake and egg weight on the 0.8% aspirin diet were significantly lower than those on the 0 or 0.4% aspirin diet. In the liver and egg yolk lipids, the 16:0 in birds fed the 0.8% aspirin diet was significantly higher than that in birds fed the aspirin-free diet. However, the proportion of n-6 poly-unsaturated fatty acids was not affected by feeding aspirin diets.

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