• 한국가금학회지
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• 제17권2호
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• pp.127-133
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• 1990

가열온도와 시간, pH 및 NaCl 농도가 난백겔의 열안정성에 미치는 영향을 검토하기 위하여 가열처리 후 난백겔의 특성을 검토하였으며 그 결과는 다음과 같다. 난백을 90~$170^{\circ}C$까지 온도와 시간별 가열처리 한 결과. 110~$130^{\circ}C$ 영역에서 경도가 떨어졌으나 온도가 높아짐에 따라서 급격히 증가하였다. 응집성의 경우는 12$0^{\circ}C$까지 감소한 후 $130^{\circ}C$에서 급격히 증가하였다. 명도는 온도가 높아질수록 시간이 길어질수록 낮아졌으며 황색도는 높아졌다. 난백의 경도는 pH 7을 중심으로 산성영역에서는 고온처리가 높았으며 알카리영역에서 밝았다. 고온처리의 경우가 저온처리에 비해 산성영역에서는 보다 밝았으며 알카리 영역에서는 보다 어두웠다. 염의 첨가에 의해 난백의 경도는 저온처리 시에는 큰 변화가 없었으나 고온처리시 다소 증가하였고 응고집성은 저온처리시 서서히 증가하였으며 고온처리시 0.5%까지 급격히 증가하였다. 색택은 고온고리시 명도가 증가하였고 황색도는 감소하였으며 농도별 차이는 크지 않았다.

• 한국가금학회지
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• 제15권1호
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• pp.39-44
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• 1988

난백의 가열처리 시 온도와 시간, 수소이온농도 및 NaCl농도가 난백의 열감수성에 미치는 영향을 기포성과 탁도를 중심으로 검토하였다. $55^{\circ}C$ 이하의 온도에서 난백을 가열할 경우에는 기포성과 탁도가 서서히 떨어졌으나 $60^{\circ}C$ 이상의 온도에서는 급격히 떨어져 $60^{\circ}C$에서 13분간 및 $65^{\circ}C$에서 5분간의 가열처리로 불투명해졌다. $60^{\circ}C$, 5작란피 가열처리로 pH 7 이하에서는 탁도가 현저히 증가하였으며 pH 4 부근에서는 기포력이 크게 저하하였다. 기포안정성은 가열처리에 의해 알카리영역에서 다소 저하하였다. NaCl 0.3M 첨가수준까지는 탁도가 저하하였으나 그 이상 첨가로 점차 증가하였으며 열처리 시에는 NaCl의 첨가가 탁도에 큰 영향을 미치지 않았다. $60^{\circ}C$. 5분간의 가열처리 전후 NaCl의 첨가에 의해 기포력에는 큰 변화가 없었으나 0.2M 이상 첨가 시 기포안정성은 저하하였다.

• 한국가금학회지
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• 제43권4호
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• pp.253-261
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• 2016

계란의 품질은 소비자와 생산자 모두에게 매우 중요한 요소이다. 계란의 품질에 영향을 미치는 요소로 닭의 품종, 산란연령, 계란의 보관 온도와 저장기간, 보관 습도, 산란 계절 및 사료 등이 있다. 본 연구는 닭의 산란연령과 계란의 저장기간이 난질에 미치는 영향을 알아보기 위해 시행되었다. 본 시험은 하이라인 브라운 실용산란계가 생산한 총 700개의 계란을 대상으로 2개의 산란연령(30주령 및 60주령)과 4개의 저장기간(0, 10, 20, 30일), 총 8처리에 대해 분석하였다. 계란의 품질 평가기준으로 난중, 난각색, 난각두께, 난각밀도, 난백높이, 호우유니트(HU), 난황색, 난황 및 난백의 pH와 점도를 측정하였다. 실험결과, 산란연령 및 계란의 저장기간은 거의 모든 계란의 내 외부 난질지표에 유의한 영향을 미쳤다. 산란연령이 증가함에 따라 생산된 계란의 난각두께, 난백높이, HU, 난황색, 난황과 난백의 pH 및 난황점도는 유의하게 감소하였다. 한편, 난각색에 있어서는 60주령에 생산된 계란이 30주령에 생산된 계란보다 옅은 난각색을 나타내었다. 또한, 계란의 저장기간이 증가함에 따라 난중, 난각중, 난각두께, 난각밀도, 난백높이, HU 및 난백점도는 감소하였고, 반면 난황색과 난황과 난백의 pH는 증가하였다. 더불어 난각두께, 난백높이, 난황색, 난황 및 난백의 pH와 점도는 계란의 저장기간과 산란연령 간 상호작용의 효과가 있는 것으로 나타났다. 대표적 난질의 지표로 볼 수 있는 난각두께, 난백높이 및 HU가 60주령에 생산된 계란이 30주령에 산란한 알에 비해 유의하게 낮게 나타났다. 따라서 산란연령이 증가하고 계란의 저장기간이 길어짐에 따라 난질저하가 일어나게 된다. 결론적으로, 본 연구에서 신선란의 경우, 산란연령이 계란의 품질에 영향을 미치는 주된 요인인 반면, 보관란의 경우 저장기간이 난질에 영향을 미치는 결정적 요인임을 시사하고 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권11호
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• 한국가금학회지
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• 제25권3호
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• pp.103-111
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• 1998

This study was carried out to estirnate the heritabilities and genetic correlations on egg shape index and internal egg qualities ; shell thickness, alburnin heights and Haugh units for breeding plan and selection in Korean native chicken. Data analyzed were the records of 46,908 eggs from 43() layers from April, 1994 to September, 1995. The egg shape index at the first egg, 300 days and 500 days of ages were 74.771, 74.468 and 73.702; the shell thickness were 0.345, 0.344 and 0. 334mm; the alburnen heights were 6.579, 6.130 and 5.318mm; the Haugh units were 86.859, 81.014 and 73.565 respectively. The heritability estimates of egg shape index and internal egg qualities based on the variance of sire, dam and combined components at 300 days of age were 0.136, 0.954 and 0.545 for egg shape index; 0.201, 0.622 and 0.421 for shell thickness; 0.410, 0.961 and 0.633 for albumen height ; 0.353, 0.962 and': 0.608 for Haugh units. The genetic correlation coefficient between shell thickness and albumen height was -0.044~0.824; 0.016~0.949 between Haugh units and shell thickness 0.313~0.941 between albumen height and Haugh units, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제24권10호
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• pp.1447-1455
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• 2011

Sixty four, 30-week-old, Lohmann Brown-Lite laying hens were randomly allocated to one of four treatments with eight replicates per treatment and two hens per replicate for a 10 week study. The control diet was a high energy (11.81 MJ/kg) diet and the moderate energy (11.39 MJ/kg) diets were formulated dropping the level of animal fat. The three moderate energy diets were fed either unsupplemented (0.0%) or supplemented with 0.05 or 0.10% glycine. There were no significant differences (p>0.05) in hen-day egg production, egg weight, feed intake or feed conversion between birds fed the unsupplemented moderate energy and high energy diets. Significant differences were detected concerning egg components and quality measurements as assessed by albumen percentage (p = 0.02), yolk weight (p = 0.02), yolk percentage (p<0.01), yolk to albumen ratio (p<0.01) and yolk color (p = 0.01) between birds fed the unsupplemented moderate and high energy diets. Glycine supplementation of the moderate energy diet linearly increased (p<0.01) egg weight and feed intake with no significant (p>0.05) effects on egg production or feed conversion. Glycine supplementation significantly increased egg content (p<0.01), albumen weight (p<0.01) and percentage (p<0.01) as well as yolk weight (p<0.01) while yolk percentage (p = 0.04), yolk to albumen ratio (p = 0.01) and egg shell percentage (p<0.01) were linearly decreased. Supplementation with glycine produced a tendency (p = 0.09) towards an increase in the percentage of large eggs (63-72.9 g) produced with a concomitant decrease in the percentage of small (below 53 g) eggs (p = 0.09). The overall results of this study indicate that glycine supplementation of laying hen rations has the potential to increase egg production and weight. These increases appeared to be mediated through increases in feed intake and the ileal digestibility of fat and energy.

• Asian-Australasian Journal of Animal Sciences
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• 제13권7호
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• pp.986-990
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• 2000

The quality characteristics and proximate composition of the eggs of pheasant, chukar, quail, and guinea fowl were compared. Eggs of the 4 species had a similar ovalish conical shape with blunt and pointed ends, showing the shape indices of 77.30-79.63 with no statistical difference. Egg weight was heaviest in guinea fowl (46.65 g), followed by pheasant (25.79 g), chukar (19.16 g) and quail (10.34 g). Proportion of yolk to the total egg weight was highest in pheasant (35.7%), followed by chukar (33.9%), quail (31.4%) and guinea fowl (30.6%). Albumen content was highest in quail showing 61.2%, while pheasant, chukar and guinea fowl were in the range of 55.6~57.4%. The ratio of yolk to albumen (Y/A) was highest in pheasant (0.65), followed by chukar (0.60), guinea fowl (0.55) and quail (0.52). The portion of shell to the total egg weight was highest in guinea fowl (13.5%) and lowest in quail (7.3%). The shell thickness of the eggs was thickest in guinea fowl ($462.8{{\mu}m}$), followed by pheasant ($241.5{{\mu}m}$), chukar ($231.8{{\mu}m}$) and quail ($174.8{{\mu}m}$). The contents of moisture, crude protein, crude fat and crude ash of whole egg were in the ranges of 74.26-74.50%, 11.98-12.77%, 10.83-11.91% and 1.02-1.10%, respectively, with no statistical difference (p>0.05) among the species. Albumen was high in moisture (87.46-87.99%) and very low in crude fat (0.09-0.13%), which was quite different from yolk. Yolk showed relatively low level of moisture (49.71-50.42%) and high levels of fat (31.48-32.32%), crude protein (15.12-15.99%) and crude ash (1.53-1.86%). No species difference in the proximate compositions of albumen and yolk was found except in crude ash content of albumen.

• 한국환경과학회지
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• 제28권1호
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• pp.159-162
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• 2019

This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.

• Asian-Australasian Journal of Animal Sciences
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• 제24권2호
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• pp.279-284
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• 2011

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

• 한국축산식품학회지
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• 제38권5호
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.