Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Sea Urchin Shell on Egg Quality

성게껍질이 계란의 품질에 미치는 영향

  • Kim, Kyung-Eun (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food) ;
  • Kim, Ok-Mi (Dept. of Hotel Culinary Arts, Taekyeung College) ;
  • Park, Nan-Young (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Lee, Kwang-Hee (Dept. of Food and Nutrition, Youngnam University)
  • 김경은 (계명대학교 자연과학부 식품가공과/신기능식품산업화연구소) ;
  • 정용진 (계명대학교 자연과학부 식품가공과/신기능식품산업화연구소) ;
  • 김옥미 (대경대학 호텔조리계열) ;
  • 박난영 (경북대학교 식품공학과) ;
  • 이광희 (영남대학교 식품영양학과)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.

본 연구에서는 성게껍질의 효율적 활용을 위하여 대조구(A), 3%성게껍질 분말첨가 사료(B)와 5%성게껍질 분말첨가 사료(C)로 구분하여 생산된 계란의 성분을 비교.조사하였다. 일반성분에는 큰 차이가 없었으나 칼슘과 철분의 함량은 (B), (C)가 높게 나타났으며 인과 마그네슘은 비슷하였다. 유리 아미노산의 경우 (B), (C)는 tryptophan을 제외한 필수아미노산 함량이 (A)보다 높았으며 taurine은 모든 실험구에서 검출되었다. 또한 불포화지방산의 조성은 66.91%인 (A)보다 (B), (C)는 각각 68.22, 70.06%로 높았으며, 전구간에서 EPA는 검출되지 않았으나 DHA조성은 0.56, 0.68, 0.89%로 성게껍질 식이 계란에서 높게 나타났다. 이상의 결과로 성게껍질 식이 산란계의 계란과 일반사료 식이 계란의 외관적인 차이는 없었으나, 칼슘강화 계란뿐 아니라 고도불포화 지방산의 기능성 계란의 생산이 가능할 것으로 기대된다.

Keywords

References

  1. 유태종. 1999. 식품동의보감. 아카데미북, 서울. p 337-338
  2. 이주환. 1997. <바다를 압시다> 성게는 야행성. 부산일보. p 14
  3. 농수산물무역센터. 2000. 농수산물무역정보. 성게부문 생산 통계자료
  4. Nam HK. 1986. The composition of fatty acid and amino acid for sea urchin. J Korean Oil Chemists' Soc 3: 33-37
  5. De la Cruz-Garcia C, Lopez-Hernandez J, Gonzalez-Castro MJ, Rodriguez-Bernaldo De Qiros Al, Simal-Lozano J. 2000. Protein, amino acid and fatty acid contents in raw and canned sea urchin (Paracentrotus lividus) harvested in Galicia (NW Spain). J Sci Food Agric 80: 1189-1192 https://doi.org/10.1002/1097-0010(200006)80:8<1189::AID-JSFA618>3.0.CO;2-7
  6. Yoo SK, Hur SB, Ryu HY. 1982. Growth and spawning of the sea urchin Anthocidaris crassispina (A. Agassiz). Bull Korean Fish Soc 15: 345-358
  7. Wui IS, Lee JB, Yoo SH. 1992. Bioassay on marine sediment pollution by using sea urchin embryo culture in the southwest inland sea of Korea. Korean J Environ Biol 10: 92-99
  8. Yu CM, Cho KA. 1999. The effects of temperature on biological evaluation of seawater with sea urchins. J Korean Environ Sci Soc 8: 160-164
  9. Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ. 1994. Screening for potato lipoxygenase-l inhibitor in unused marine resources by the polarographic method. J Korean Soc Food Sci Nutr 23: 959-963
  10. Cho SY, You BJ, Chang MH, Lee SJ, Sung NJ, Lee EH. 1994. Screening for antimicrobial compounds in unused marine resources by the paper disk method. Korean J Food Sci Technol 26: 261-265
  11. Forsyhe RH. 1970. Eggs and egg products as functional ingredients. The Bakers Digest 8: 4-46
  12. Han CK, Lee BH, Lee NH. 1999. Analysis of biofunctional components in brand eggs. Kor J Anim Sci 41: 343-354
  13. Kang KR, Lee CH, Nham KT, Kang CW. 1994. Study on the interaction between vitamins A and E on their transfer from diet to chicken eggs, and effect of flood-dosing of dietary vitamin A on its content in eggs and livers. Korean J Poult Sci 21: 227-237
  14. Park GB, Kim JH, Jin SK, Shin TS, Lee JI, Park TS, Seong PN. 1997. Dietary olive oil, canola oil and sardine oil on fatty acids composition and cholesterol contents in eggs. Korean J Poult Sci 24: 145-151
  15. Baek BS, Bae MJ. 1999. Productivity and properties of egg yolk antibody (IgY) againt food poisoning bacterium (Escherichia coli). J Life Resource & Industry 4: 1-6
  16. Lee DS, Rhee YC, Lee KH, Suh OS, Choi HC. 1996. Effects of calcium consumption levels on egg-shell qualities and ingredient feed intake of laying hens. RDA J Agric Sci 38: 774-779
  17. Han IK, Lee KH, Lee SJ, Kang TH, Kwon K. 1981. Studies on the nutritive values of various calcium supplements in laying hen diets; 1. Comparative studies on the nutritive values of oyster shell, limestone and calcitic limestone. Kor J Anim Sci 23: 193-198
  18. Han IK, Lee KH, Lee SJ, Kang TH, Kwon K. 1981. Studies on the nutritive values of various calcium supplements in laying hen diets; 2. Effects of varying levels of dietary calcium on egg production, feed efficiency and egg shell quality. Kor J Anim Sci 23: 199-205
  19. AOAC. 1990. Official Method of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC
  20. Sauter EA, Stadelman WJ, Harns V, Mclaren BA. 1951. Methods for measuring yolk index. Poultry Sci 30: 629-630 https://doi.org/10.3382/ps.0300629
  21. Jeong YJ. 1996. Optimization for the fermentation of persimmon vinegar using response surface methodology. PhD Dissertation. Yeungnam Univ
  22. Jeong YJ, Seo JH, Lee GD, Park NY, Choi TH. 1999. The quality comparison of apple vinegar by two stages fermentation with commercial apple vinegar. J Korean Soc Food Sci Nutr 28: 353-358
  23. SAS. 1988. SAS/STAT User's Guide. Version 6. 4th ed. SAS Institute Inc, Cary, NC
  24. Chung SH, Lee SR, Kim C, Ahn JJ, Maeng WJ, Kwon YJ. 2000. The effects of feeding fermented food waste on the egg production and egg quality in laying hen. Korean J Poult Sci 27: 7-12

Cited by

  1. Effects of Sea Urchin Shell Powder on Volatile Fatty Acids in Poultry Litter: A Field Study vol.23, pp.2, 2014, https://doi.org/10.5322/JESI.2014.23.2.331
  2. Effect of Citrus Byproduct on Quality and Fatty Acid Composition of Chicken Eggs vol.20, pp.9, 2010, https://doi.org/10.5352/JLS.2010.20.9.1358
  3. Development of Rapid Salting Method for Seasoning Eggs using a Temperature Change Method vol.25, pp.2, 2012, https://doi.org/10.9799/ksfan.2012.25.2.393
  4. A note on the effect of adding sea urchin shell powder in diet on growth performance in chicken and litter quality vol.63, pp.4, 2013, https://doi.org/10.1080/09064702.2013.875216
  5. Effects of diet with brown algae on the quality characteristics of eggs vol.21, pp.2, 2014, https://doi.org/10.11002/kjfp.2014.21.2.294
  6. Permeation Efficiency of Sea Tangle (Laminaria japonica) Extract into Egg Using Temperature Change Method and Pressure vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.544
  7. Potential impact of Paracentrotus lividus extract on diabetic rat models induced by high fat diet/streptozotocin vol.77, 2016, https://doi.org/10.1016/j.jobaz.2016.01.001
  8. Anti-diabetic Effects of Hemicentrotus pulcherrimus Shells on Non-obese Type 2 Diabetic Goto-Kakizaki Rats vol.40, pp.11, 2011, https://doi.org/10.3746/jkfn.2011.40.11.1537
  9. Nitrogen Characteristics in Poultry Manure Using Sea Urchin Shell Powder as Poultry Diets : A Field Study vol.23, pp.1, 2014, https://doi.org/10.5322/JESI.2014.23.1.153
  10. Effects of Sea Urchin Shell Powder as Poultry Diet on E.coli and Salmonella in Poultry Litter vol.27, pp.1, 2018, https://doi.org/10.5322/JESI.2018.27.1.55
  11. 난각의 손상 없이 조미액가압침투방법을 이용한 훈제 계란의 품질특성 vol.17, pp.10, 2002, https://doi.org/10.5762/kais.2016.17.10.204
  12. 성게껍질 분말을 산란노계 사료에 첨가시 계란 신선도와 난각의 특성에 미치는 영향 vol.29, pp.10, 2020, https://doi.org/10.5322/jesi.2020.29.10.1011