• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.800-805
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• 2003

The early embryos are obtained in different time after the former egg had been laid, and the aim of the present study was to observe the development law of chicken early embryo.The embryo development has been divided into the two periods according to morphology of blastodisc. Cleavage period, from 5.5 h (0 h uterine age) to 15.5 h (10-10.5 h uterine age) after the former egg had laid, formation blastodisc of 6-7 layers cell. Later blastocyst period, from 17.5 h (12-12.5 h uterine age) to area pellucida formation after the former egg had been laid. The first division took place at 5 h (0 h uterine age), morular at 11.5 h (6-6.5 h uterine age), and blastocyst at 15.5 h (10-10.5 h uterine age) after the former egg had been laid.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.1
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• pp.1-4
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• 1993

Least square means for egg weight (EW), average shell thickness (ST), shape index (SI), shell surface area (SA) and shell breaking strength (BS) were determined in the Philippine native (PN) and F2 upgrades with New Hampshire (NH-N) and White Leghorn (WL-N) blood, respectively. Eggs of PN were smaller in size but had higher SI while their egg shells were thinner and weaker than those of the two upgrades. Highest EW, SA and BS means were observed in WL-N. Significant (p<0.01) positive correlations of EW and SI with SA and BS were noted.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.772-776
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• 2010

This study was conducted to investigate the effect of dietary domestic Skullcap (Scutellaria baicalensis) extracts (SCE) on laying performance and egg quality in laying hens. There were no significant differences in feed intake, egg production, or relative liver and spleen weights. The egg weights in groups fed diets containing SCE were significantly increased as compared with the control. The number of cecal total microbes in the group fed a diet containing 0.5% SCE was significantly reduced as compared with other groups. The malondialdehyde contents in stored eggs were significantly lowered by feeding SCE. The Haugh unit in the groups fed diets containing SCE tended to be increased after 2 weeks storage, but not significantly. This result indicated that dietary domestic SCE may delay lipid oxidation in eggs when added to laying hen diets.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.11a
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• pp.125-126
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• 2003

The observed genetic gains per generation in Korean native chicken on the basis of the 7 generation data collected from 11,583 birds from 1995 to 2001 at National Livestock Research Institute, Korea. Results obtained were summarized as follows : The body weight at 150 days, -5.292 ∼ 3.682 g ； for the body weight at 270 days, -6.184 ∼ 4.591 g ； for the age at first egg, -0.399 ∼ -0.102 ； for the egg weight at the first egg, -0.026 ∼ 0.016 ； for the e99 weight at 270 days, -0.039 ∼ 0.068 g ； for the egg production at 270 days, 0.222 ∼ 0.587, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.6
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• pp.855-861
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• 2015

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow's milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1357-1363
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• 2003

This study was conducted to investigate the effect of chicken egg containing IgY against H. pylori in patients with gastritis. Sixty three H. pylori-infected volunteers (20∼43 year, Male Female=49 : 14) were randomized into four groups which were treated with one chicken egg containing IgY b.i.d. (IgY group; n=17) or omeprazole 20 mg b.i.d., amoxicillin 1.0 g b.i.d. and clarithromycin 500 mg b.i.d. (OAC group; n=17) or omeprazole 20 mg b.i.d., amoxicillin 1.0 g b.i.d., clarithromycin 500 mg b.i.d. and one chicken egg containing IgY b.i.d. (OAC with IgY group; n=16) for 2 weeks or lyophilized IgY 1 g b.i.d (lyophilized IgY group) for 1 month. $\Delta$$^{13}$ $CO_2$ before and after treatment, the eradication rate of H. pylori and histologic change including H. pylori density, acute and chronic inflammation activity, intestinal metaplasia and glandular atrophy by updated sydney system were evaluated. Eradication rate of OAC with IgY group (94%) was higher than IgY group (0%), lyophilized IgY group (0%) and OAC group (88%). $\Delta$$^{13}$ $CO_2$at 2 weeks after treatment in one patient of IgY group was decreased. But that was not changed in the other patients. $\Delta$$^{13}$ $CO_2$ at 1 week after treatment in 15 patients of OAC with IgY group was significantly lower than pretreatment level (p<0.05), and $\Delta$$^{13}$ $CO_2$ at 1 week and 2 week after treatment was decreased in the other patient. Acute inflammation activity at antrum was significantly decreased after treatment in IgY and lyophilized IgY group (p<0.01), H. pylori density at antrum was significantly decreased after treatment in IgY and lyophilized IgY group (p<0.05). Chronic inflammation activity at body was decreased after treatment in lyophilized IgY group. Intestinal metaplasia and glandular atrophy at antrum and body were not changed after treatment in IgY group. Mild intestinal metaplasia in one patient of lyophilized IgY group changed to normal after 1 month treatment. Gandular atrophy at antrum and body were not changed after treatment in lyophilized IgY group.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.720-725
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• 2000

To reduce the antigenicity of egg white (EW), EW was treated with several proteolytic enzymes, trifluoromethanesulfonic acid (TFMS), heat, and NaOH. Competitive indirect enzyme-linked immunosorbent assay (ciELISA), using rabbit anti-EW antibody, was performed to examine the antigenicity of the treated EW's. Enzymatic hydrolysis gave no good effect on the reduction of the antigenicity of EW. Neither did the pretreatment with ${\gamma}-irradiation$ before the hydrolysis reduce the antigenicity. TFMS treatment removed the antigenicity of EW. The antigenicity of EW heated at $120^{\circ}C$ for 30 min or treated with NaOH at 0.3% (w/v) and more, decreased to less than 1/10,000 as compared with that of native EW. The combinatory treatment with NaOH, followed by heat at $70^{\circ}C$ for 15 min had a synergic effect on the reduction of the antigenicity of EW.

• Korean Journal of Poultry Science
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• v.30 no.2
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• pp.129-134
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• 2003

This study was conducted to investigate the effects of liquid rooster semen on reproductive ability in chicken. Raw and diluted semens were stored at 5$^{\circ}C$ cold temperature for 6, 30, and 54 hours after semen collection. There was no statistically difference in sperm motility throughout the 6 hours period of storage among raw semen and diluted semen groups with skim milk glucose solution (SM), egg yolk glucose solution (EY), and saline. But there was decrease in those throughout the period of 30 and 54 hours of storage. Sperm motility and normal sperm for the period of 30 and 54 hours of storage were significantly better in SM and EY diluted groups (P<0.05). Fertilization rates of rooster semen diluted with SM were 90.77, 87.70, and 59.46% for 6, 30, and 54 hours stored groups, respectively, those proved to be higher in SM-diluted group than other groups.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.936-949
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• 2021

This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.