• Korean journal of food and cookery science
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• v.30 no.1
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• pp.64-75
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• 2014

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

• Parasites, Hosts and Diseases
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• v.48 no.1
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• pp.49-55
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• 2010

In vitro cultivation of trematodes would assist studies on the basic biology of the parasites and their hosts. This is the first study to use the yolk of unfertilized chicken eggs as a simple and successful method of ovocultivation and the first time to obtain the adult-stage of the trematode Cymatocarpus solearis Braun, 1899 (Digenea: Brachycoeliidae). Chicken eggs were inoculated with metacercariae from the muscle of the spiny lobster, Panulirus argus (Latreille, 1804). The metacercariae were excysted and incubated for 576 hr (24 days) at $38^{\circ}C$ to obtain the adult stage. Eggs in utero were normal in shape and light brown color. The metacercariae developed into mature parasites that have been identified as the adultstage found in marine turtles. The adult lobsters collected in Quintana Roo State, Mexico, showed the prevalence of 49.4% and the mean intensity of 26.0 per host (n=87). A statistical study was performed to determine that no parasitic preference was detected for male versus female parasitized lobsters. Morphometric measurements of the adult-stage of C. solearis obtained in our study have been deposited in the National Helminths Collection of the Institute of Biology of the National Autonomous University of Mexico. This study is significant because it is the first time that a digenean of the family Brachycoeliidae has been demonstrated to develop in vitro from metacercariae into adults capable of producing eggs using the yolk of unfertilized chicken eggs. Secondly, this technique allows to obtain the adult stage of C. solearis without the presence of its marine turtle host, allows us to describe the mature parasites, and thus contribute to our understanding of the biology of C. solearis.

• Korean Journal of Veterinary Service
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• v.16 no.1
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• pp.82-89
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• 1993

In order to detection of the intestinal parasites, fecal samples were taken from broiler (n=262), laying hen(n=244), parent stock(n=207) and native stock(n=287) in Chonbuk province. The prevalence and identification of intestinal parasites were determined by the fecal examination using the floatation and /or sedimentation methods and microscopical examination, respectively. The results were obtained as follows : 1. The detection rate of parasite-eggs from 4 flocks(total=1,000) was 65.7%. 2. In the breed and type of breeding, infection rate of parasite-eggs was detected 84.0％ as native stock (floor breeding, 241 chicken), 79.7％ as parent stock (floor breeding, 165 chickens), 73.3% as broiler(floor breeding, 192 chicken) and 24.2% as laying hen(cage breeding, 59 chicken), in order. 3. In the concern of mixed infection such as single, double and triple, the rate was 55.1%, 8.7% and 1.9%, respectively. 4. Ten kinds of infective eggs were isolated from 657 fecal sample of 4 flock. They were classified 51.l% as Eimeria spp., 12.7% as Ascaridia galli, 5.1% as Capillaria spp., 4.1% as Strongyloides avium, 2.3% as Heterakis gallinarum, 0.5% as Hymenolepis spp., 0.3% as Railleina spp. and 0.2% as Syngamus spp., Trichostrongilus spp., or Choanoteania spp., single or in combination.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.603-622
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• 2013

Egg is a food that has been loved from ancient times by people all around the world. It has been called a present from god because its rounded shape was believed to refer to the earth. We found the oldest and most perfectly preserved egg fossil at Chunmachong (天馬) in Kyungju (慶州). We believe that it was used during the period of the Three States or the unified Silla (新羅), and, accordingly, it was a noble food that has been found at the king's grave of the age. Egg, which is called egg of chicken in Korean, was written as egg of chicken (鷄卵), son of chicken (鷄子), bird's egg of chicken (鷄蛋), and round thing of chicken (鷄丸) in the Korean alphabet and Chinese characters. The ancient countries had the following myths about eggs In myths about offspring by egg, they were born as heaven's will to make them god. There were 19 proverbs: 'Hitting a rock with an egg', 'It's like the yellow part of an egg' and 'Even an egg stops when it rolls', etc. According to a theory of divination based on topography, people use eggs when they find a good place. There are 10 proverbs (四字 成語): Dongjiipran (冬至立卵), Nanyeoseoktu (卵與石投) etc. Studies for analysis of egg recipes found in the old literature (cooking, agriculture and fishing, and medical books) in the Chosun Dynasty recorded 36 times where cuisine with egg was mentioned as the main ingredient, 154 times as a sub-ingredient, 79 times as a garnish, and 20 times etc. As a garnish, they were 'finely sliced', 'thin rectangular and the rhombus form', and 'rounded shape'; after grilling they were divided into yellow and white parts. When cooked, they were used in comparison of the size or shape of an object with that of other objects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.841-846
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• 2008

In this study, the effects of feeding citrus byproducts on nutritional properties of Korean native chicken eggs were investigated. Two samples of Korean native chicken eggs were used for this study: T0 (Eggs of chickens that were not fed with citrus byproducts until they became 30 weeks old) and T1 (Eggs of chickens that were fed with 4% citrus byproducts when they were between 17 and 30 weeks old). There was nostatistically meaningful difference between T0 and T1 in terms of various properties, such as general components of egg albumen and yolk, total structural amino acid, and total free amino acid. Also, no significant difference was noticed between T0 and T1 in terms of various components of egg yolk, such as amount of mineral, vitamin, and xanthophyll, which showed that those components are not affected by citrus byproducts. However, the amount of cholesterol of egg yolk for T1 was 1,168 mg/100 g, which was significantly lower than that for T0 which was 1,207 mg/100 g (p<0.05). The amount of L-glutamic acid, one of the free amino acids, of the egg albumen was 39.22 and 58.54 ppm for T0 and T1, respectively. The results of this study show that citrus byproducts can be used for the feed for Korean native chicken by adding them to general feed.

• Korean Journal of Poultry Science
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• v.23 no.1
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• pp.19-26
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• 1996

The present study was conducted to estimate average weights, and corrlation and regression coefficients among various traits of eggs obtained from Korean native and imported chicken. Data were obtained from 360 layers (180 of Korean native origin, and 180 of imported Decalb Brown) between November 8, 1994 to February 8, 1995. The results obtained are summerized as follows : 1. The mean weights of whole egg, yolk, dense white, thin white, and egg shell of native chicken were lighter (P<0.01) than those of Decalb Brown. 2. The coefficients of variability in each egg trait were lower in native chicken than in Decalb Brown, indicating the higher ability of native chicken to adapt to the local environment. 3. The phenotypic correlation coeffcients between whole egg and weights of yolk, dense white, thin white, and eggshell were 0.842∼0.992(P<0.01) in native chicken, and 0.865∼0.985(P<0.01) in Decalb Brown. 4. The average eggshell thicknesses of native and imported Decalb Brown were 362.5 $\mu\textrm{m}$ and 407.9 $\mu\textrm{m}$, respectively. 5. The regression coefficients of most of the traits of eggs from native chicken were lower than those from Decalb Brown layers, suggesting that Korean native chicken should be improved further in various egg traits measured in this study.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.07a
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• pp.249-254
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• 2001

• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.04a
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• pp.69-78
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• 2000

• Nutrition Research and Practice
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• v.7 no.2
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• pp.115-121
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• 2013

We examined the characteristics of food allergy prevalence and suggested the basis of dietary guidelines for patients with food allergies and atopic dermatitis. A total of 2,417 patients were enrolled in this study. Each subject underwent a skin prick test as well as serum immunoglobulin E (IgE) measurement. A double-blind, placebo-controlled food challenge was conducted using milk, eggs, wheat, and soybeans, and an oral food challenge was performed using beef, pork, and chicken. Food allergy prevalence was found among 50.7% in patients with atopic dermatitis. Among patients with food allergies (n = 1,225), the prevalence of non-IgE-mediated food allergies, IgE-mediated food allergies, and mixed allergies was discovered in 94.9%, 2.2%, and 2.9% of the patients, respectively. Food allergy prevalence, according to food item, was as follows: eggs = 21.6%, milk = 20.9%, wheat = 11.8%, soybeans = 11.7%, chicken = 11.7%, pork = 8.9% and beef = 9.2%. The total number of reactions to different food items in each patient was also variable at 45.1%, 30.6%, 15.3%, 5.8%, 2.2%, and 1.0% for 1 to 6 reactions, respectively. The most commonly seen combination in patients with two food allergies was eggs and milk. The clinical severity of the reactions observed in the challenge test, in the order of most to least severe, were wheat, beef, soybeans, milk, pork, eggs, and chicken. The minimum and maximum onset times of food allergy reactions were 0.2-24 hrs for wheat, 0.5-48 hrs for beef, 1.0-24 hrs for soybeans, 0.7-24 hrs for milk, 3.0-24 hrs for pork, 0.01-72 hrs for eggs, and 3.0-72 hrs for chicken. In our study, we examined the characteristics of seven popular foods. It will be necessary, however, to study a broader range of foods for the establishment of a dietary guideline. Our results suggest that it may be helpful to identify food allergies in order to improve symptoms in patients with atopic dermatitis.

• Korean Journal of Veterinary Research
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• v.15 no.2
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• pp.177-180
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• 1975

This study was undertaken to obtain more detailed knowledge of the oxygen consumption rate of chick embryos, of the relationship between the increasing rate of embryo weight and that of oxygen consumption, of the daily increase of oxygen consumption by that of embryo weight, and of the metabolic rate of the White Leghorn eggs. The results obtained are summarized as follows. 1. The average oxygen consumption rate of the chicken embryo at the 3rd day of incubation is 0.8ml/h, STPD. It is strongly suggested that this value can used as a physiological criterion to classify the fertilized and unfertilized eggs, on the other hand oxygen consumption rate of the fertilized eggs reaches a plateau between the 18th and 20th days. 2. There exists a parallel relationship between the increasing rate of embryo weight and that of oxygen consumption rate during the incubation period. 3. There are not exist a parallel relationship between the daily increase of embryo weight and that of oxygen consumption during the whole incubation period. 4. The metabolic rate of chicken embryo(ml/h/g) is highest in the early stage of incubation and it started to decrease sharply until the 8th day follow by slow decrease thereafter.