• Proceedings of the KSAR Conference
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• 2004.06a
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• pp.203-203
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• 2004

조류는 발생학적 특성상 수정과 초기 배발생을 제외한 거의 대부분의 개체 발생 과정이 난각 속에서 진행된다. 또한 배자가 발생하는 동안 배자의 뼈를 구성하는 석회성분의 거의 대부분은 난각에서 유래한다. 난각 석회성분은 배자유래의 융모성 뇨막(chorioallantoic membrane; CAM)의 모세혈관을 통하여 배자로 이동하다. 배자 발생후기로 가면 융모성 뇨막은 전체 난각과 거의 대부분 밀착하여 배자 발생 후기에 필요한 많은 양의 석회성분을 난각에서 배자로 공급하게 된다. 그러므로 한 개의 난각 속에서 두 개의 배자가 정상적으로 발생되기란 거의 불가능하다. (중략)

• Journal of Sericultural and Entomological Science
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• v.24 no.2
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• pp.55-72
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• 1983

These studies were done to find out any difference, ultrastructural, physical or chemical, between the shells of diapausing and non-diapausing eggs of the silkworm, Bombyx mori L. 1. From the electron-microscopic observation, the egg shells have four distinctive layers. In addition to the four layers, the shells in the diapausing eggs has another layer with low electron density on its surface. 2. The permeability of the egg shell to hydrochloride was much lower in diapausing egg than in non-diapausing egg. Also the permeability changed in the opposite directions with the egg age: the diapausing eggs decreased while non-diapausing ones increased. 3. The permeability increased when the diapausing egg shell was treated with HCl. When they were treated with ether, however, the increase in permeability was much smaller. It seems there was an ether soluble material involved in the content of the egg shell. 4. The diapausing eggs were also much more resistant to desiccation than the non-diapausing ones. The former, when treated with HCl or chilling, became less resistant to desiccation. 5. The positive histochemical response of the egg shell to PAS-Alcian blue and protein stainings suggests presence of abundant proteins and carbohydrates in the egg shell. On the other hand, the staining response to lipid was more positive in the inner layers than in the outer layer of the shell. 6. The egg shell adhesives seems to be mucopolysaccharides produced by colleterial glands, since the oviposited eggs showed a positive responses to carbohydrate and negative to lipid-staining chemicals, but not the mature oocytes in the ovarioles. 7. There were two bands on the electrophoretic pattern of the SH proteins extracted from the egg shells both in the diapausing egg and non-diapausing one: a slow moving major component and a fast moving minor one. However, the electrophoretic mobility showed a difference in the minor components between them. It is evident that the fast moving minor one of non-diapausing egg ran a little further than that of diapausing egg. 8. In amino acids analysis, no significant differences were found in their composition between diapausing and non-diapausing egg and SH proteins contain relatively more glycine and less cystine.

• Korean Journal of Poultry Science
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• v.29 no.1
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• pp.19-23
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• 2002

This studs was conducted to investigate the effects of dietary carbohydrase (multi-enzyme: $\alpha$-galactosidase and mannanase) on egg quality and nutrient digestibility in laying hens. One hundred forty four, 47-wk-old, ISA Brown commercial layers were used in a 28-d feeding trial after a 7-d adjustment period. Dietary treatments were 1) CON(basal diet), 2) ME 0.1 (basal diet +0.1% multi -enzyme), 3) ME 0.2 (basal diet + 0.2% multi-enzyme). Fer overall Period, hen-day egg Production, egg weight, egg shell breaking strength and egg shell thickness were not influenced by the multi-enzyme. As the adding levels of multi-enzyme increased in the diet, egg Yolk color and egg Yolk index tended to increase with significant differences. Digestibility of DM was not affected by multi-enzyme. However, digestibility of N increased significantly as the concentration of multi-enzyme in the diet was increased. In conclusion, supplemental carbohydrase in laying hen diets nay have some roles in improving the egg Yolk color and N digestibility.

• Korean Journal of Ichthyology
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• v.22 no.4
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• pp.217-224
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• 2010

An investigation was carried out to obtain basic information needed to develop methods for artificial propagation and conservation of the mottled skate Raja pulchra, an important food resource in western Korea that has declined from overfishing. In this paper we provide evidence of multiple spawning and describe properties of the ovary, and morphology of the egg capsule and the fully-formed offspring. The vitellogenic follicles in the ovary was $179.8{\pm}57.1$ (54~247) and can be classified into five size groups, which the last group of ova are considered as the moving to the capsule gland where fertilization and encapsulation of ova take place. The morphology of the egg capsule of R. pulchra is unique among the species of the family Rajidae and showed multi-embryo characteristics, having two to six yolks in each capsule. The adaptive morphological changes of larvae developing inside the egg capsule are described based on specimens extracted from the capsule.

• KOREAN POULTRY JOURNAL
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• v.36 no.7 s.417
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• pp.70-74
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• 2004

최근 육종개량의 발전과 성과로 인하여 대형화되었지만 고밀도 사육에 의해서 하절기 열사병과 심한 더위로 인한 생산성 저하가 큰 문제로 혹서기에 대두되고 있어 그 대응책을 반드시 세워야 할 것이다. 하절기 온도관리 대책으로서는 계사내의 공기유통을 좋게 하는 것이 가장 기본이므로 충분한 환기에 의해 닭의 체감온도를 낮추어 주게 되는 것이다. 그러나 우리나라와 같이 여름철의 기후 특성이 고온다습한 경우는 습도가 높아지게 되면 체감온도는 낮아지지 않는다. 그러므로 계사내의 습도를 저하시키기 위해서 환기휀 등을 이용해 깔짚과 계분을 건조시키는 것도 한가지방법이다. 일반적으로 열사병 대책으로 실시하고 있는 방법으로서는 입기구에 물 분무, 지붕에 물 분무, 계사내의 미세한 분무냉각 등 물을 이용하는 방법이나, 환풍기의 설치, 닥트송풍을 이용한 방법, 거칠고 얇은 그물에 의한 차광 등의 방법으로 온도를 낮게 할 수가 있다. 특히 산란계의 경우 여러 연구보고 자료에 의하면 산란계를 고온 환경에서 사육할 경우 난각질이 저하된다고 하는 보고가 많이 있다. 1일 중에 환경온도를 주기적으로 변화시킨 경우는 일정하게만 유지해 주는 환경온도에 비해서 난각질과 난각강도는 낮아지게 된다. 또한 산란계에 있어서 간헐점등에 대해서는 에너지 수준을 줄이는 기술, 또는 사료절감을 유도하는 방법은 계속 연구되고 있다. 따라서 다음은 하절기 산란$\cdot$육계사의 적온유지를 위한 온도관리 사례에 대하여 이야기하고자 한다.

• Proceedings of the KSAR Conference
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• 2002.06a
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• pp.45-45
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• 2002

닭 수정란을 이용한 생명공학 기술은 일반적인 포유류 가축의 수정란에 적용되고 있는 기술과 비교 해 볼 때, 기본적인 배 발생 단계에서부터 개체 탄생에 이르기까지 상당 부분에 걸쳐 상이한 점이 많다. 왜냐하면, 조류는 발생학적 특성상 수정과 초기 배 발생을 제외한 거의 대부분의 개체 발생 과정이 난각 속에서 진행되기 때문이다. 또한, 포유류는 새끼를 낳는 반면, 조류는 몸밖에 알을 낳아 적당한 습도와 온도에서 일정기간 품은 다음 병아리를 부화시키는 동물이다. (중략)

• 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.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.267-273
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• 2002

The functional properties of egg shell membrane hydrolysate by Bacillus licheniformis(EESMH) and NaOH-ethanol(AESMH) as a food material were investigated.. The yield of egg shell membrane hydrolysate was about 15% by Bacillus licheniformis, whereas that was 70% by NaOH-ethanol. Histidine content was higher in EESMH (18.69%) than in AESMH (2.56%). Both EESMH and AESMH showed high protein solubility (>95%). Emulsi-fying activity and stability of EESMH were higher than those of AESMH. foaming capacity and stability of AESMH were 2 times higher than those of EESMH in the pH ranges from 2 to 12. The AESMH had antioxidative activity whereas EESMH had not. Therefore, both AESMH and EESMH can be used for industrial food materials from the results of functional properties.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.61-66
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• 2003

This study was conducted to investigate the effects of dietary germanium biotite supplementation on egg quality and fecal noxious gas content in laying hens. One hundred and forty-four 40-wk-old, ISA Brown layers were used in this experiment. Dietary treatments were 1) CON(control diet), 2) GB0.5(control diet + 0.5% germanium biotite), 3) GB1.0 (control diet + 1.0% germanium biotite) and 4) GB1.5(control diet + 1.5% germanium biotite). Hen-day egg Production and egg shell breaking strength were not influenced by germanium biotite supplementation. However, egg weight decrease as the level of germanium biotite supplementation increased in the diets increased(Cubic effect, p<0.02). Eggshell thickness, yolk color and yolk index were not influenced by garmanium biotite supplementation. Serum triglyceride concentration as dietary germanium biotite increased (linear effect P<0.02; quadratic effect, p<0.05). Dietary supplementation of germanium biotite reduced fecal NH$_3$-N concentration (P<0.01), propionic acid(P<0.01), butyric acid( P<0.05) and acetic aicd(P<0.01) concentrations in the feces. In conclusion, the results of this experiment indicated that dietary germanium biotite supplementation did not affect egg shell quality, but reduced fecal NH$_3$-N concentration.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.