• Title, Summary, Keyword: Egg Quality

Search Result 583, Processing Time 0.036 seconds

The Effects of Dietary Probioties Fortified with Micro-minerals on Egg Production and the Improvement of Egg Quality in Old Layer (사료내 미량광물질 강화 복합미생물 첨가가 산란노계의 계란생산 및 난질개선에 마치는 영향)

  • Jeong, Soo-Jin;Joo, Eun-Jung;Lee, Woo-Sic;Yon, Byeng-Sun;Lee, Ju-Sam;Nam, Ki-Taek;Hwang, Seong-Gu
    • Korean Journal of Organic Agriculture
    • /
    • v.12 no.2
    • /
    • pp.219-230
    • /
    • 2004
  • In recent years, the consumption of livestock products were markedly decreased by awareness of world-widely occurred diseases including mad cow disease, Foot and mouth disease, Hog cholera, and Poultry Influenza virus. the consumers ara also wanting to have highly safe food such as organic animal products because of concerning about residual of antibiotics in animal products. However, disease control and impairment of productivity are the major problem in organic animal production. On these points of view, the present study was undertaken to investigate the effects of 1% or 2% of dietary probiotics fortified with various minerals on improvement of egg production and egg quality in old lay6r feeding low quality feed mainly composed of food waste, sesame meal, and rice bran. After 4 weeks of experimental feeding, the diameter of spreading of egg white was clearly decreased from 11.2cm of control eggs to 10.5m and 10.1m in 1% and 2% treatment group eggs, respectively. The color of egg yolk was 9.3 in control eggs but remarkably increased in treatment groups showing 10.1~10.2. Egg production was 75.8% in control layers but significantly increased to 79.8% of 1% treatment group and 82.9% of 2% treatment group layers. Egg weights (C : 66.3g, 1% : 73.2g, and 2% : 76.7g) and egg shell thickness (C : 0.33mm, 1% : 0.35mm and 2% : 0.36mm) were also increased by the addition of 1% or 2% of probiotics when compared to those of control group eggs. All together, it has been suggested that dietary addition of probiotics fortified with various minerals can improve the egg quality and egg production in layer's productivities by the recycling of organic waste resources such as food waste and agricultural by-products.

  • PDF

Effects of Octacosanol Extracted from Rice Bran on the Laying Performance, Egg Quality and Blood Metabolites of Laying Hens

  • Peng, Kai;Long, Lei;Wang, Yuxi;Wang, Shunxi
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.29 no.10
    • /
    • pp.1458-1463
    • /
    • 2016
  • A 42-d study with 384 Hy-line brown laying hens was conducted to assess the effects of dietary octacosanol supplementation on laying performance, egg quality and blood metabolites of laying hens. Hens were randomly allocated into 4 dietary groups of 8 cages each, which were fed basal diet supplemented with 0 (Control), 9 (OCT9), 18 (OCT18), and 27 (OCT27) mg/kg diet of octacosanol isolated from rice bran, respectively. The experiment was conducted in an environmental controlled house and hens were fed twice daily for ad libitum intake. Laying performance was determined over the 42-d period, and egg quality as well as blood metabolites were estimated on d 21 and d 42. Diets in OCT18 and OCT27 increased (p<0.05) laying rate, egg weight, egg mass, egg albumen height, Haugh unit and eggshell strength on d 42, but decreased (p<0.05) feed conversion rate and levels of total cholesterol, triglyceride and low density lipoprotein cholesterol in the serum as compared to those of Control. Feed intake, yolk color, yolk diameter, eggshell thickness and high density lipoprotein cholesterol were similar (p>0.05) among treatments. Results demonstrate that supplementing 18 to 27 mg/kg diet of rice bran octacosanol can improve laying rate and egg quality and reduce blood lipid of laying hens.

Effect of Housing Systems - Barn vs Cage on the First Phase Egg Production and Egg Quality Traits of Laying Pullet

  • Ahammed, Musabbir;Ohh, Sang Jip
    • Korean Journal of Poultry Science
    • /
    • v.40 no.1
    • /
    • pp.67-73
    • /
    • 2013
  • With an increasing concern on laying hen welfare, barn system has appeared as one of the alternatives to replace the conventional cage. This study was conducted to compare the early laying performance and egg quality at the barn system with those at the conventional cage. A total of 288 shaver-579 brown layers were used for 9 weeks ($21^{st}$ to $30^{th}$ weeks of age) feeding study. Feed consumption and egg weight were significantly (P<0.01) higher at barn than at cage. However, there were no significant differences between two housing systems on hen day egg production (HDEP), egg mass, body weight, feed efficiency and livability. In case of egg quality parameters, shell thickness, albumen height and Haugh unit were significantly (P<0.05) different between two systems. Haugh unit and albumen height were significantly higher in eggs produced at cage (88.97 and 8.16 mm) compared than those produced at barn (83.11 and 6.87 mm), whereas shell thickness was thicker in eggs produced at barn than those produced at cage. Shape index, breaking strength, blood spots and yolk index data were not influenced significantly by the types of housing system. To implement welfare bestowing production, this study showed that the barn system can replace the conventional cage without serious sacrifices on starting phase egg production. In addition, this study suggested that the barn system need to be optimized in view of daily feed consumption.

Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder (난백분말을 첨가한 마카롱의 품질특성과 항산화 활성)

  • Kim, Minzy;Sim, Ki Hyeon
    • The Korean Journal of Food And Nutrition
    • /
    • v.30 no.2
    • /
    • pp.269-281
    • /
    • 2017
  • In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

Effects of Feeding Various Types of Fermented Red Ginseng Marc with Red Koji to Laying Hens on Eggshell and Egg Yolk Quality (여러 제형의 홍국발효 홍삼박을 산란계 사료에 첨가시 난각과 난황 특성에 미치는 영향)

  • Chung, Tae-Ho;Choi, In-Hag
    • Journal of Environmental Science International
    • /
    • v.26 no.7
    • /
    • pp.869-874
    • /
    • 2017
  • This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

Effect of Dietary Sodium Nitrate Consumption on Egg Production, Egg Quality Characteristics and Some Blood Indices in Native Hens of West Azarbaijan Province

  • Safary, H.;Daneshyar, Mohsen
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.25 no.11
    • /
    • pp.1611-1616
    • /
    • 2012
  • The aim of the study was to evaluate the effect of sodium nitrate consumption on egg quality and quantity, and some blood parameters of native breeder hens of West Azerbaijan province. One hundred native hens were used from wk 25 to 32 of age. These birds were divided into two groups. One group was fed the control diet (CD) but the other fed the same diet supplemented with 4.2 g/kg sodium nitrate (ND). After 2 wks of adaptation, eggs were collected daily and egg mass and egg production were measured weekly for five weeks. To assess the egg quality parameters, two eggs from each replicate pen were collected for three consecutive days each week. At the end of experimental period (wk 32 of age), blood samples of 5 birds per replicate were collected from the wing vein into anticoagulant tubes. Dietary sodium nitrate didn't affect the egg production, shell stiffness, shell thickness and Haugh unit (p>0.05) but it decreased the both egg production and egg mass during the last three weeks (wks 30, 31 and 32) (p<0.05). Furthermore, a treatment effect was observed for yolk colour (p<0.05). Both the egg production and egg mass were increased over time (p<0.05). No significant treatment${\times}$time interaction was observed for egg weight, egg production and egg mass (p>0.05). No effect of time or treatment${\times}$time were observed for shell stiffness (p>0.05). Over time, shell thickness was decreased while Haugh unit increased (p<0.05). None of the blood TP and TG or the activity of ALT, AST and LDH enzymes were affected by dietary consumption of sodium nitrate at wk 32 of age (p>0.05). Sodium nitrite decreased both the TAC and TC at wk 32 of age (p<0.001). It was concluded that the lower body antioxidant capacity of nitrate fed birds resulted in the lower performance (egg weight, egg production and egg mass).

Effects of Fermkito 50 Supplementation on Serum and Egg Yolk Cholesterol Levels and Egg Quality in Laying Hens (산란계에 있어 Fermkito 50의 첨가가 혈청 및 난황내 콜레스테롤 함량과 계란품질에 미치는 영향)

  • 홍종옥;문태현;권오석;이상환
    • Korean Journal of Poultry Science
    • /
    • v.28 no.1
    • /
    • pp.7-13
    • /
    • 2001
  • This study conducted to investigate the effects of feeding Fermkito 50 on the egg production and egg quality hens. One hundred forty four, 50 weeks old ISA brown commercial layer, were used in a 28 d growth assay. Dietary treatments included 1) control(basal diet), 2) FERMO.5(based diet+0.5% Fermkito), 2) FERM1.0(basal diet+1.0% Fermkito), 3) FERM+YU(basal diet+0.5% Fermkito and 0.05% yucca extract). Overall (d 0 to 28), egg production tended to increase as the concentration of Fermkito 50 in the diets was increased without significant difference(P〈0.05). As adding level of Fermkito 50 increased in the diets, egg weight tended to increase. Laying hens fed FERM+YU diet were higher egg weight than laying hens fed control diet(P〈0.05). Egg shell breaking strength was not influenced by Fermkito 50. As adding level of Fermkito 50 was increased in the diets, yolk color tended to increase. Laying hens fed FERM+YU diet had improved egg yolk index compared to laying hens fed control diet. Total-cholesterol of egg yolk in FERM1.0 and FERM+YU treatments was significantly decreased compared to that in control diet(p〈0.05). Total-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Fermkito 50 in the diets was decreased(P〈0.05). Also, HDL-cholesterol concentration in serum with FERM1.0 and FEUM+YU treatments was significantly higher than control diet(P〈0.05). However, LDL-cholesterol concentration in serum with FERM1.0 and FERM0.5+YU treatments was significantly lower than control diet(P〈0.05). In conclusion, supplemental Fermkito 50 in laying hen diets can be used to improve egg quality.

  • PDF

Effect of Atmospheric Pressure Plasma Jet on Inactivation of Listeria monocytogenes, Quality, and Genotoxicity of Cooked Egg White and Yolk

  • Lee, Hyun-Jung;Song, Hyun-Pa;Jung, Hee-Soo;Choe, Won-Ho;Ham, Jun-Sang;Lee, Jun-Heon;Jo, Cheo-Run
    • Food Science of Animal Resources
    • /
    • v.32 no.5
    • /
    • pp.561-570
    • /
    • 2012
  • The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.

Determination of Egg Freshness and Internal Quality Measurement Using Image Analysis (계란의 신선도 결정과 영상분석을 이용한 내부품질 측정)

  • Kim, Hyeon-T.;Ko, Han-J.;Kim, Ki-Y.;Kato, K.;Kita, Y.;Nishizu, T.
    • Journal of Biosystems Engineering
    • /
    • v.32 no.3
    • /
    • pp.166-172
    • /
    • 2007
  • Egg quality indices are related with freshness, size of air chamber, loss of weight, and viscosity of the yolk and the protein. However, since the described quality parameters require measured in a destructive way, it is not suitable to inspect the egg quality with complete enumeration. Therefore, this study was performed to investigate the potential of image analysis method for evaluation of internal egg quality. Samples of 90 fresh eggs were collected immediately after laying and stored up to 24 days. Five eggs were randomly drawn from each storage condition (packing vs unpacking) at a regular interval and loss of weight, specific gravity and size of air chamber were measured. The image analysis for nondestructive measurement of size of air chamber was also studied. Results showed that the egg weight and gravity gradually decreased with increasing of storage days, while the size of air chamber linear increased caused by evaporation of water through the shell. A relationship a between conventional method and the image analysis method for measuring the size of air chamber was developed with the correlation coefficient of 0.928. The new finding implied that image analysis might provide a useful nondestructive tool to assess internal egg quality.

Effect of Dietary Hot Pepper(Cap8icum annum) Seed on Performance and Egg Quality in Layers (사료내 고추(Capsicum annum)씨가 채란계 생산성과 난질에 미치는 영향)

  • 허준무;고태송
    • Korean Journal of Poultry Science
    • /
    • v.25 no.1
    • /
    • pp.21-30
    • /
    • 1998
  • The effects of dietary levels and feeding period of Korean hot pepper (Capsicum annum) seed on the performance and egg quality were investigated. Rhode Island Red layers of 84 wk of age were fed the experimental diets containing O.O(Control), 0.5, 1.0, 2.0, and 3.0% of HPS, respectively, in individual cages during 10 wk of the feeding period. The dietary hot pepper seed significantly(P<0.05) improved hen-day egg production and daily egg rnass, but reduced egg weight(P<0.05). During the 10 wk of the feeding period, the egg production and daily egg mass improved after 6 or 7 wk of feeding 0.5, 1.0 or 2.0% hot pepper seed diets. When the layers were fed the 3.0% HPS diet, it only took 1 wk to improve the egg production and daily egg mass. In addition, the birds fed 3.0% hot pepper seed diet showed relatively constant egg weight while those of the Control increased gradually as the feeding period passed. The dietary hot pepper seed significantly improved the eggshell thickness, and redness and whole color of egg yolk. The results indicate that dietary hot pepper seed( $\geq$2.0%) may improve the egg production and egg shell thickness, and increase the redness of egg yolk in layers.

  • PDF