• Korean Journal of Poultry Science
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• v.20 no.1
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• pp.43-54
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• 1993

Egg production in Korea was 393 thousand M/T in 1990. More than 10 thousand M/T egg was imported and the amount imported has increased every year. Despite consumption tendency of increasing processed food, creation of additional demand is not likely because domestic egg consumption mainly depends upon table eggs. Processed eggs for marketing in Korea could be classified into two kinds. One is primary processed eggs including liquid eggs and egg powders. The other is secondary processed eggs which are further processed such as egg flake and egg curd. In addition to the above egg products, specific nutrient fortified eggs are produced through the modified feed formula and breeding techniques. The technologies developed so far including Korean patents are introduced. Convenient foods using egg and nutrient controlled eggs will be popular in the near future. For example, low cholesterol egg and polyunsaturated fatty acid fortified egg will be produced to meet the consumer demand. However, facing problems such as introducing egg quality grading systems and extending the short shelf-life of washed eggs should be solved as well.

• Korean Journal of Poultry Science
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• v.50 no.2
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• pp.73-80
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• 2023

Vitamin D3 is an essential nutrient which plays an important role in calcium metabolism for eggshell formation, in calcium and phosphorus metabolism for bone mineralization, and in maintaining host immunity. Although there have been a great deal of studies investigating the role of vitamin D3 in eggshell quality and vitamin D3 contents in eggs, no attempts have been made to monitor the eggshell quality and vitamin D3 contents in eggs at farm level. Thus, this survey was conducted to measure eggshell quality and vitamin D3 contents in eggs laid from laying hens fed diets containing different levels of vitamin D3. Eggs from four commercial laying hen farms were sampled before and 1, 2, 3 and 5 weeks after provision of the vitamin D3-enriched diets added with the level of 16,500 IU and 29,000 IU. Dietary vitamin D3 did not affect the eggshell color and breaking strength, but increase the eggshell thickness. In addition, vitamin D3 contents in eggs were elevated as vitamin D3 in diets was increased. It is concluded that addition of dietary vitamin D3 into the diets of laying hens at the commercial laying hen farms could improve eggshell quality and vitamin D3 contents in eggs. It is expected that the prediction equation for egg vitamin D3 contents might be produced if more data on vitamin D3 contents in diets and eggs at the farms are to be analyzed.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.207-213
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• 2000

계란에 함유되어 있는 영양소 함량을 좌우하는 주요한 요인은 사료적 요인에 의한 닭의 영양상태라 할 수 있으며, 이러한 사료적 변화에 현저하게 반응을 나타내는 것은 다수의 미량괄물질, 비타민, 불포화지방산 등이다. 본 실험에서는 지방산 강화란 16종, 비타민 강화란 4종 및 일반란 10종에 대해서 선분 함량을 분석하였으며, 지방사나 강화한 제품의 경우 16개사 제품에서 모두 DHA가 검출되었고, 6개사를 제외한 10개사의 제품에서 EPA가 검출되었다. DHA 함량은 두 개사 제품에서 69.84 mg, 46.16 mg을 나타낸 반면 대부분의 제품에서 100~300 mg 미만의 DHA 함량을 나타내었으며, $\omega$6/$\omega$3비율은 16개사 제품 모두 다른 비율을 나타내었다. 비타민 강화란은 비타민 A와 E를 동시 분리, 정량하였으며 비타민 A와 E 함량은 4개사 제품에서 유의차가 나타나지 않았으며, 일반란과의 비교에서도 큰 차이를 나타내지 않았다. 요오드 강화란 및 사포니 강화란과 비교해서 유의적으로 높은 함량을 나타내었다.(P<0.05) 이상의 결과에서 특수란의 특수성분 함량은 각 브랜드별로 다양한 분포를 보였으며 특히 비타민 강화란의 경우 일반란과의 차별성이 크게 나타나지 않았다. 이는 특수란 제품에 대한 소비자의 신뢰도를 저하시킬 수 있어 앞으로 이에 대해 관리 및 대책이 필요한 것으로 사료된다.

• KOREAN POULTRY JOURNAL
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• v.36 no.11 s.421
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• pp.118-120
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• 2004

국민 소득 수준의 향상과 건강한 삶을 누리고자 하는 욕구가 크게 높아짐에 따라 최근 선진국은 물론 국내의 소비자들도 건강과 안전에 최대의 관심을 기울이고 있다. 1995년 1월 세계무역기구(WTO)의 출범과 함께 각 국가들은 축산물의 안전성을 확보하기 위하여 국내$\cdot$외의 위생적인 축산물의 생산과 유통에 많은 관심과 노력을 기울이고 있다. 그러나 가축의 질병예방, 치료 및 사육을 위하여 다양한 약제가 사용되고, 병원성 미생물의 오염, 조류인플루엔자 등 가축질병의 발생은 국제적인 문제로 대두되고 있다. 축산물 증 특히 닭고기, 계란 등의 양계산물은 인체의 생명 활동과 체력 유지를 위해 필요한 양질의 단백질을 공급하는 최고의 식품으로 잘 알려져 있다. 이제는 안전성이 확보된 양계산물의 공급은 말할 것도 없고 건강 증진과 약리 작용을 하는 생리 활성 물질, 혹은 특정 영양소를 강화하거나 낮추는 등 특수 목적의 기능성 요구를 충족시킬 수 있는 양계물의 생산을 위해 연구개발해야 하는 시대가 되었다. 그러나 아직까지 소비자가 바라는 닭고기 등의 양계산물의 공급을 위해서는 생산자, 정부 소비자 등 각자의 부단한 노력이 필요하다.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.265-271
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• 2004

A feeding trial was conducted to investigate the influence of feeding Lactobacillus reuteri culture (LR) on productive performance, intestinal microflora and availability in laying hens. Four hundred and eighty, Isa-Brown layers, 49 weeks of age, were fed diets supplemented with LR at the level of 0 (control), 0.1, 0.2, and $0.4\%$ of the diets for eight weeks. Egg production and egg weight were measured daily. Feed intake was weighed every two weeks. Egg quality was measured three times at the start, mid-term, and end of the experiment. Intestinal microflora were examined for Lactobacillus spp., E. coli and Salmonella at the end of the experiment. Overall egg production was the highest in $0.2\%$ LR (P<0.05), but that of $0.1\%$ or $0.4\%$ LR treatments did not significantly differ from that of control. Egg weight was significantly higher in LR feeding group than the control (P<0.05). Daily egg mass was significantly higher in $0.2\%$ and $0.4\%$ LR treatments compared to the control and $0.1\%$ LR (P<0.05). The number of jumbo and extra large eggs were increased in LR supplemented groups, especially in $0.1\%$ LR. Feed intake of layers fed LR supplemented diets tended to be lower than the control. However, feed conversion ratio significantly improved in LR supplemented groups (P<0.05). Availability of dry matter and crude protein improved significantly in $0.4\%$ LR treatment (P<0.05). But, those of ether extract and crude ash were not significantly different among treatments. Eggshell breaking strength and eggshell thickness were not significantly influenced by LR supplementation, and Haugh unit and yolk index were also similar to the control. Total number of Lactobacillus spp. in ileum and cecum fed LR supplemented diets were significantly higher than those of the control (P<0.05). There were no significant differences in intestinal E. coli and Salmonella in all treatments. Therefore, it is concluded that dietary supplementation of Lactobacillus reuteri culture can improve the laying performance, feed efficiency and intestinal Lactobacillus.

• Korean Journal of Poultry Science
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• v.31 no.2
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• pp.101-108
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• 2004

This study was conducted to evaluate the effect of iron reinforcing agent on the performance in laying hens for seven weeks. One hundred ninety eight 30-wk-old Brown Tetran layers were assigned to 9 treatments: control containing 45 mg Fe from iron sulfate per kg diet (FE-45), FE-90 (control multiplied two times), FE-180 (control multiplied four times), YM-45 containing 45mg Fe from yeast mutant, YM-90 (YM-45 multiplied two times), YM-180 (YM-45 multiplied four times), YF-45 containing 45mg Fe from ferritin containing yeast, YF-90 (YF-45 multiplied two times), YF-180 (YF-45 multiplied four times) in the experiment. Each treatment had four replications of 6 birds each. In the average egg production, the YF-180 was highest and the FE-45 (the control) was lowest; the YM-180, YF-90, and YF-180 were significantly (P＜0.05) higher than the control. In the comparisons of egg weight and egg mass, the YF-180 was significantly higher (P＜0.05) than the FE-90 or the control. In the FCR, the YM-90 was highest and the YF-45 was lowest. There was no significant difference between the control and YM-90 although the YF-45 was significantly (P＜0.05) lower in FCR than the control. In the eggshell thickness, the YF-180 was the thickest and the FE-90 was the thinnest; the YF-45 or the YF-180 was significantly thicker (P＜0.05) than the control. In the eggshell strength, the YF-45 was the strongest and the YM-45 was the weakest; the YM-90, YF-45, and YF-180 were significantly stronger (P＜0.05) than the control. In the cholesterol level of egg yolk, the control (FE-45) was the highest and the YF-45 was the lowest; there was a significantly different (P＜0.05) between these two treatments. In conclusion, in case of adding organic iron to feed for layers, it gives improvement on performance of layers and develop chemical composition of eggs.