• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.311-316
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• 2009

The study was conducted to evaluate the effects of dietary acid hydrolysates of cocoon on laying performance, egg quality, blood level of immune substance and cholesterol in laying hens. The animals used in the experiment were a total of 240 Hy-Line Brown laying hens (41 weeks old). Dietary treatments included 1) CON (basal diet), 2) SP1 (basal diet + acid hydrolysates of cocoon 0.05%), 3) SP2 (basal diet + acid hydrolysates of cocoon 0.1%) and 4) SP3(basal diet + acid hydrolysates of cocoon 0.2%) twelve laying hens were allotted to a block (pen) with five replicated. Through the whole period of experiment, egg production, egg weight, egg shell breaking strength and egg shell thickness were no significant difference. However, acid hydrolysates of cocoon treatments (SP1, SP2, SP3) significantly increase their egg yolk height and Haugh unit compared to control (P<0.05). IgG and WBC (white blood cell) contents in blood were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). However, albumin and total protein content in blood were no significant difference. Phospholipid, HDL-cholesterol, LDL-cholesterol and total cholesterol contents in serum were higher in SP1, SP2, SP3 treatment compared to control (P<0.05). In conclusion, supplement dietary acid hydrolysates of cocoon improved egg yolk height, Haugh unit, and blood level of phospholipid, HDL-cholesterol, LDL-cholesterol, total cholesterol in laying hen.

• Journal of Environmental Science International
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• v.28 no.9
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• pp.807-811
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• 2019

The present study aimed to examine the effects of dietary illite as a feed additive on the Haugh unit and fatty acid profiles of eggs. One hundred and twenty laying hens (48-week-old Hy-line Brown) were randomly assigned to one of the following two treatments: control or 2% illite powder. At 2 and 4 weeks, the Haugh unit values between the control and 2% illite powder groups were not significantly different (p>0.05). In addition, individual fatty acid content at 2 and 4 weeks did not differ between the treatments (p>0.05), except for palmitic (C16:0) and palmitoleic acid (C16:1) content. The addition of 2% illite powder caused no difference between the total saturated and total unsaturated fatty acids at 2 and 4 weeks (p>0.05). In conclusion, the addition of dietary illite at a rate of 2% did not improve the Haugh unit values or fatty acid profiles of eggs.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.157-170
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• 2002

This experiment was conducted to investigate the change of egg qualify by the height of thick albumen of egg, storage temperature and storage period. The albumen index and Haugh unit were measured and compared among five different storage periods(0, 2, 4, 6, and 10 days), four different storage temperatures($15^{\circ}C$ , $20^{\circ}C$ , $25^{\circ}C$ and $30^{\circ}C$ ), and five different Parts(0, 3, 6, 9, and 12 mm) aparted from egg yolk. The albumen index and Haugh unit were as follows: the albumen index of eggs was significantly(P<0.01) different by the storage temperature and by the measuring position of thick albumen of eggs. It means that the albumen index can be differed by the measuring position of thick albumen even if eggs have a same qualify. For measuring egg qualify in this country, it should be announced that which Parts in thick albumen of eggs are measured. The albumen index of fresh eggs was 0.16. However, the index when measured at 3 hour after oviposition was lower than 0.16. Therefore, it indicates that the criterion of 0.06 lower than 0.16 is required to set for considering practical point during the marketing periods of eggs. When the criterion of albumen index puts 0.06, it is as 100%. Therefore, eggs can be kept the same quality for 6, 4 and 2 days when eggs were stored at $15^{\circ}C$ , $20^{\circ}C$ and 25 ~$30^{\circ}C$ , respectively. When the criterion of Haugh unit score puts 79 as 100%, the eggs can be maintained the quality for 6, 4, and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. When the criterion of Haugh unit 55 as 100%, the eggs can be maintained the same quality for 10, 8 and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. From the experimental results, it can be considered that calculathing egg quality by the height of thick albumin of eggs which was measured at the attachment Parts of thick albumin layer and yolk of eggs was most reasonable and suitable when considering the marketing periods of eggs.

• Korean Journal of Veterinary Service
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• v.35 no.2
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• pp.119-128
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• 2012

This study was performed to investigate the freshness and nutritive components of eggs from Incheon area. The eggs of 64 brands collected from 7 hypermarkets and 6 brands collected from farms were examined to test the Haugh unit (HU), egg yolk index and specific gravity. HU and specific gravity were higher in farm eggs than in hypermarket eggs (P<0.05), and there was no difference in the egg yolk index. Among hypermarket eggs, HU and egg yolk index were higher in the graded eggs than in non-graded eggs (P<0.05), and specific gravity was not different between them. HU and egg yolk index of the eggs collected in March were higher than those in August (P<0.05). To monitor the bacterial contamination, total coliforms, total bacterial counts (TBC) and Salmonella enteritidis were examined. Salmonella enteritidis and total coliforms were not detected from all eggs. TBC of farm eggs were less than $10^1$ CFU/mL in all samples and TBC of hypermarket eggs were less than $10^1$ CFU/mL in 187 samples, $10^1{\sim}10^2$ CFU/mL in 3 samples and $10^3{\sim}10^4$ CFU/mL in 2 samples, respectively. Antimicrobial residues were not detected from all eggs tested. The vitamin E contents in the vitamin E enriched eggs from 6 brands hypermarket were 1.98~22.96 mg/yolk100 g ($14.04{\pm}8.81$ mg/yolk100g), and those of 5 brands among them were higher than the average of ordinary eggs. In one brand egg, vitamin E content was lower than the average of ordinary eggs. The vitamin E contents of ordinary eggs were 1.75~16.36 mg/yolk100 g (average $5.57{\pm}2.76$ mg/yolk100 g) and there were no price differences between vitamin E enriched eggs and ordinary eggs. In the contents of vitamin E, docosahexaenoic acid (DHA) and cholesterol, there were no significant differences according to the price. These results suggests that egg production, distribution, and management system should be improved for supplying fresh eggs to consumers at reasonable prices.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.610-615
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• 2008

This experiment was conducted to investigate the effects of drinking of Rhus tree-extract on laying performance and egg quality in hens. Four hundred eighty, 55-wk-old ISA brown, laying hens were divided into six groups, control, Rhus tree-extract 500 ppm, 1,000 ppm, 2,000 ppm, 3,000 ppm and 5,000 ppm. The hens were fed a supplemented drink containing Rhus tree-extract for 12 weeks. Egg production and egg mass increased by drinking Rhus tree-extract (p<0.05) and the feed conversion ratio also improved in Rhus tree-extract groups. Cecal numbers of Lactobacillus spp., E. coli and Salmonella were not different in treatments. Availability of protein and ash improved in the Rhus extract groups. The eggshell breaking strength and egg shell thickness were significantly increased in Rhus tree-extract 3,000 ppm and Rhus tree-extract 2,000 ppm groups compared to the other groups. Also, egg yolk color and Haugh unit were significantly improved by the dietary Rhus tree-extract (p<0.05).

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.77-83
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• 2009

This study was conducted to investigate the effect of the fermentation broth of fruits and vegetables and various kinds of lactobacillus containing in the broth on anti-microbial activity, anti-acidity, its organic acid concentrations and deorderization. In addition, the quality of eggs laid from the hens supplemented with the fermentation broth was determined. The fermentation broth contained over 8 kinds of lactobacillus and other microbes. Lactobacillus (L.) hilgardii, L. reuteri, L. nagelii, L. plantarum, and Zygosaccharomyces bisporus were survived especially in pH 2.0 among them. The concentrations of acetic acid and lactic acid in the broth were higher than minimum inhibitory concentration values (MIC) to Escherichia (E.) coli and Salmonella sp. Overall the broth contained sufficient organic acid to inhibit the growth of E. coli and Salmonella sp. In addition, L. nagelii and L. plantarum had the greatest anti-microbial activity against E. coli, Salmonella (S.) typhimurium, Staphylococcus aureus and S. gallinarium among lactobacillus in the broth. The broth had greater anti-microbial activity than individual lactobacillus. The fermentation broth had deodorization capacity of ammonia and hydrogen sulfate and the 50% of their concentrations were removed after 30 min treatment. Egg production rates, egg weight, and feed efficiency were increased in eggs laid from hens that supplemented with 0.1 % fermented broth compared to the control. The supplementation also increased the thickness and strength of egg shell to reduce broken eggs and decreased cholesterol levels in egg yolk. In conclusion, the fermentation broth of fruits and vegetables can be a natural alternative supplementation of feed in laying hens.

• Journal of Environmental Science International
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• v.29 no.10
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• pp.1011-1014
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• 2020

The purpose of this study was to investigate the egg freshness and eggshell characteristics of old laying hens by adding sea urchin shell powder to the feed of such hens to achieve the objectives continuously pursued by environmental management, such as business profitability and waste resource utilization. A total of 90 Hy-Line Brown layers (66 weeks of age) were randomly divided into 2 treatments with 3 replicates, each of which consisted of 15 older layers, for 4 weeks. These treatments included a control (i.e., 0%) and 2% sea urchin shell powder. The 2% supplementation of sea urchin shell powder increased the Haugh unit (HU) at 2 and 4 weeks and eggshell strength at 4 wks compared to the controls (p<0.05). The HU at 0 weeks, eggshell thickness from 0 through 3 weeks, and eggshell strength at 0 and 2 weeks were not different between treatments (p>0.05). These results suggest that the addition of 2% sea urchin powder to the feed of laying hens improves egg freshness and eggshell strength in old laying hens.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.44-54
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• 2002

The fresh eggs of African ostrich in Korea were used in this study to investigate their interior and exterior quality characteristics. In ostrich egg shape characteristics, long and short length were measured as 15.1~16.1 cm and 12.1~13.6 cm, respectively. The egg shape index was calculated as 81.0 and the egg shell showed a more g loss white in color than that of hen egg. Calculated breaking strength of egg shell and egg shell surface based on the equation were $41.155kg/cm^3$ and $804.7cm^2$, respectively. Average egg shell thickness including egg shell membrane was 1.89 mm and there are no differences among parts of the shell. The egg shell membrane thickness was 0.10 mm showing relatively thick in equator compared with that of blunt end. The ave rage number of egg shell pores was counted as $19.7/cm^2$ showing relatively high number of egg shell pores at point end and the total number of egg shell pores in an egg was estimated as 15,241. The relative port ion of each parts based on egg weight was estimated as 25.1% for egg yolk, 58.2% for egg white, 16.7% for egg shell and the ratio of egg yolk to egg white (Y/W) was 0.43. The average diameter and the ave rage height of ostrich egg white were 19.7 cm and 13.2 mm, respectively. Calculated the H.U (Haugh Unit) was -69.7 and the pH was 8.3. In ostrich egg yolk, the diameter, the height, the egg yolk index, and it's pH were calculated as 14.4 cm, 29.4 mm, 0.20, and 6.6, respectively. And the egg yolk color showed a more thin in yellow chroma compared with that of hen egg as due to it's thicker membrane.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1567-1582
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• 2015

The purpose of this study was to examine the status of environmentally-friendly ingredients and dietitians' perceptions toward them in order to find for improvement. Data was collected from questionnaires completed by 202 school dietitians and nutrition teachers in Chungbuk, and this data was analyzed utilizing the SPSS 20.0 program. The results obtained from this study were as follows: 'mixed grains (58.9%)' and 'eggs (36.6%)' were found to be the most used environmentally-friendly ingredients. 81.7% of the respondents said they 'never used' marine products, whereas 'fruits (43.6%)', 'pork (40.8%)', and 'fish (54.5%)' were the most preferred ingredients. Dietitians and nutrition teachers used environmentally-friendly marine products less than other ingredients, had a poor understanding about environmentally-friendly marine products, and demonstrated low reliability and belief in the necessity of the system. In order to verify the environmentally-friendly status of the ingredients, marks on the product and documents of certification were mostly used. In order to improve the supply system, a more strict tracking system in the distribution process by securing more reliable suppliers is required.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2012.05a
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• pp.5-5
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• 2012

들깨는 아직 식물학적으로 분류는 되어 잇지 않으나 일반 식물분류학상 꿀풀과(진형과(唇形科); Labiatae)에 속하는 1년생 초본으로 동부 아시아지역이 원산지로 한국, 일본, 중국 동북부 등의 저위도 지역에서 광지역성 작물로 생육온도가 $10{\sim}15^{\circ}C$ 사이에서는 광합성 속도가 거의 변화가 없고 $20^{\circ}C$에서 최대에 이르며 $25^{\circ}C$ 이상의 온도에서는 급격히 떨어지는 것으로 보고되어 있다. 들깨의 생육 적온은 $20^{\circ}C$ 전후로 벼, 옥수수 등 다른 여름작물에 비해 낮으며, 온도에 대한 반응은 매우 둔감한 반면, 광량에는 아주 민감하게 반응하는 기름작물이다. 우리나라의 농서에는 이조시대인 1429년 정초(鄭招)의 농사직설(農事直說)에서 들깨를 유마(油麻), 수임자(水荏子)로 기록한 이래 여러 문헌에 임(荏), 임자(荏子), 수임(水荏), 수소마(水蘇麻), 유마(油麻), 지마(脂麻) 등으로 불리워져 왔다. 예로부터 들깨는 쓰임새도 다양하여 식용기름, 등화용 이외에도 잎에서 나는 독특한 냄새를 가축들이 싫어하여 농작물을 보호하기 위한 목적으로 밭 둘레에 심거나 기상재해로 소득 작물 재배가 어려울 때 대파작물(代播作物)로 이용되어 왔다. 세계적으로 한국인만 식용으로 즐겨 사용하는 들깨가 근래에는 경제성장으로 국민 소비형태가 다양화되는 추세로 들깨를 종실뿐 아니라 신선 잎채소로 이용하는 양이 크게 증가하고 있으며 들깨기름에 들어있는 ${\alpha}$-리놀렌산이 오메가-3 지방산으로서 고혈압 등의 성인병 예방과 학습능력향상에 효과적이라는 사실이 밝혀짐에 따라 들깨를 이용한 오메가3 계란, 오메가3 두유 등 다양하게 건강식품으로 응용되고 최근 동물성 어류에서 추출하던 오메가-3 해양 오염. 프랑크톤의 먹이사슬 등의 환경문제로 들깨기름의 식물성 오메가-3로 대체하는 영향이 세계적으로 인식되기 시작하여 우리 한국 들깨의 우수성을 세계인들에게 널리 알리는데 노력하여야 하고 국내에서 농촌에 들깨 심기을 보다 확대하여 소득작물로 육성하여야 한다고 본다. 들깨는 식물 유지류 작물중 오메가-3가 가장 많은 60%이상의 함유량으로 기능성 건강 보조식품의 원료 및 사료로 이용되는 등 새로운 소득 작물로 자리 잡아가고 있다.