• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1369-1373
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• 2003

ACE (Angiotensin-I converting enzyme) inhibitory peptides derived from foods are thought to suppress high blood pressure by inhibiting ACE. We tried to make efficient production of the ACE inhibitory hydrolysate from egg albumen. A hydrolysate digested by neutrase presented the highest ACE inhibitory activity ($IC_50\;value=256.35{\mu}g/ml$) and the proper proteolysis was occurred by 1.0% enzyme addition and 4 h incubation at $47^{\circ}C$. Antihypertensive effect of neutrase hydrolysate was investigated in spontaneously hypertensive rats (SHR, n=5). Systolic blood pressure (SBP) was decrease by 6.88% (-14.14 mmHg, p<0.05) at 3 h after oral administration of 300 mg/kg body weight, and by 13.33% (-27.72 mmHg, p<0.05) by emulsified hydrolysate. These results showed that it is very effective to utilize egg albumen as a protein source for the production of ACE inhibitory peptides. However, further studies are required to investigate the methods to increase recovery yield and the isolation of active peptide is necessary for determining its sequence responsible for ACE inhibitory activity.

• KOREAN POULTRY JOURNAL
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• v.20 no.3 s.221
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• pp.111-113
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• 1988

닭의 계란은 크게 세부분- 난황(Yolk), 난백(Albumen)과 난각(Egg Shell)-으로 나뉜다. 종란속에서 병아리(계태아: 鷄胎兒)가 자랄 때에, 난황과 난백이 어떠한 역할을 하는가를 검토하여 보기로 한다.

• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.233-238
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• 1989

This experiment was carried out to establish effective egg storage technology by studying the physico-chemical properties of albumen and yolk during the cold storage. The results obtained were summarized as follows：1. Egg Yolk was gelated and whipping quality and whipping stability of albumen was decreased by the freezing storage. 2. NaCl was the best anti-freezer to prevent the gelation of egg yolk among various anti-freezer (NaCl, glucose, sucrose, amides). 3. Viscosity of egg yolk and albumen was increased and color was changed but changes of colorin albumen was slight during the storage at $-5^{\circ}C$ and $-20^{\circ}C$. 4. To store the 5% NaC1 added egg yolk -at $-5^{\circ}C$ was the best way to prevent the gelation of egg yolk and save the energy. 5. Emulsion capacity of egg yolk was decreased by the cold storage with the addition of NaCl.

• Korean Journal of Poultry Science
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• v.18 no.3
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• pp.197-208
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• 1991

This study was conducted to estimated the genetic and phenotypic correlations between economic traits and certain other traits in Korean Native Ogol fowl The data analysis were the record of 450 pullets bred from 150 dams and 20 sires of Korean Native Ogol fowl at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows ： 1 The genetic correlation coefficients of the economic traits and body shape components were as follows ： between body weight and shank length, breast width. breast girth, tibia length were 0.210~0.788, 0.231~0.826, 0.610~0.995 and 0.096~0.503 between age at first egg and shank length, breast width, breast girth, tibia length were 0.555~0.626, 0.149~0.270, 0.370~0.445 and 0.014-0.124. between number of egg production and shank length, breast girth, tibia length were -0.446~-0.167, -0.162~-0.320, 0.076~0.336 and 0.203~0.312 ： between egg weight and shank length, breast width, breast girth, tibia length were 0.132~0.498, 0.236~0.410, 0.148~0.775 and -0.019~0.593, respectively. 2. The genetic correlation coefficients of the economic traits and egg components were as follows ： between body weight and albumen weight, yolk weight, shell weight were 0.083~0.591, 0 110~0.541 and 0.336~0.782 between age at the first egg and albumen weight, yolk weight, shell weight were 0.476-0.692, 0.265~0.631 and 0.420~0.519 between number of egg Production and albumen weight, yolk weight, shell weight were -0.578~-0.240, -0.255~-0.060, -0.477~-0.313. between egg weight and albumen weight, yolk weight, shell weight were 0.825~0.939, 0.382~0.564, 0.374~0.337, respectively. 3. The genetic correlation coefficients of the economic traits and egg qualifies were as follows ： between body weight and egg shape index, shell thickness, albumen height, Haugh units were 0.215~0.367, 0.248~0.650, 0.161~0.624, 0.157~0.449. between number of egg production and egg shape index, shell thickness, albumen height, Haugh units were -0.384~-0.207, -0.557~-0.306, -0.555~-0.198, -0.582~-0.074 between egg weight and egg shape index, shell thickness, albumen height, Haugh units were 0.276~0.697, 0.290~0.627, 0.238~0.538, -0.207-0.020, respectively. 4. The genetic correlation coefficients of egg compositions and egg qualities were as follows ： between albumen weight and egg shape index, shell thickness, albumen height and Haugh units were 0.110~0.584, -0.380~-0.002, 0.239~0.887 and -0.195~0.279 ： between yolk weight and egg shape index, shell thickness, albumen height and Haugh units were -0.204~0.160, 0.294~0.133, -0.049~0.133 and -0.196~-0 136 ： between shell weight and egg shape index, shell thickness, albumen height and Haugh units were 0.127~0.503, 0.127~0.476, 0.140~0.273 and -0.172~0.233, respectively.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.115-122
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• 2016

The main purpose of the current study was to compare quality of eggs 1) produced from hens housed in battery cages vs. free range, 2) from young vs. old hens, and 3) tagged with the lowest vs. the highest price in a local franchised mart. The ages of hens, at which their eggs were used for the analysis of quality, were 70 weeks old in the experiment 1, 22 and 47 weeks old in the experiment 2, and were unknown in the experiment 3. Eggs were analyzed for weight, albumen height, Haugh unit, shell color, shell strength, shell thickness, shell weight, yolk color, yolk weight, and egg white weight. In the experiment 1, significant differences were detected between two housing systems in shell color, shell weight, yolk color, and yolk weight (P<0.05), but not in egg weight, albumen height, Haugh unit, shell strength, shell thickness, and egg white weight (P>0.05). Although egg weight was slightly but not significantly higher in battery cages by 2.2 g than in free range, yolk weight was significantly higher in battery cage (P<0.05). On the contrary, shell color was greatly increased in free range system by 68.5% compared with battery cage. In the experiment 2, there were significant differences between young and old hens in egg weight, albumen height, Haugh unit, shell strength, shell weight, yolk color and yolk weight (P<0.05). Egg weight, shell weight, yolk color and yolk weight were increased in old hens than young hens while albumen height, Haugh unit, and shell strength were decreased. In the experiment 3, egg weight, albumen height, Haugh unit, shell weight, and egg white weight were significantly higher in the highest priced eggs than the lowest ones (P<0.05), whereas shell strength and yolk color were lower (P<0.05) but shell color, shell thickness and yolk weight were not different (P>0.05). So, egg freshness was clearly higher in the highest priced ones than in the lowest (P<0.05). Due to the limited information on raising and husbandry of laying hens whose eggs were tested for egg quality in the current study, the present results should be cautiously interpreted while contributing to the future study as a basis in this field.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.10-20
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• 1991

This study was conducted to estimate heritabilities and genetic correlations on egg compositions and egg qualities in Korean Native Ogol fowl. The data were gathered from a total of 58,320 eggs in 450 pullets produced from 150 dams and 20 sires of Korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows : 1. The heritability estimates of egg compositions based on the variance of sires, dams and combined components were 0.620 - 0.723, 0206 - 0.300 and 0.413 - 0.511 for albumen weight: 0.439 - 0.737, 0.484 - 0.544 and 0.492 - 0.615 for yolk weight: 0.172 - 0.187, 0.412 - 0.642 and 0.309 - 0.503 for shell weight, respectively. 2. The heritability estimates of egg qualities based on the variance of sires, dams and combined components were 0.202 - 0279, 0.557 - 0.819 and 0.428 - 0.508 for shell thickness : 0.202 - 0.394, 0.119 - 0.678 and 0.256 - 0.440 for albumen height : 0.108 - 0.443, 0237 - 0.698 and 0244 - 0.399 for Haught units, respectively. 3. The genetic and phenotypic correlations of egg compositions were as follows; The coefficients between albumen weight and yolk weight were 0.089 - 0.564 and 0.084 - 0.235; between albumen weight and shell weight were 0.396 - 0.925 and 0225 - 0.544; between yolk weight and shell weight were 0.220 - 0.357 and 0.098 - 0.358, respectively. 4. The genetic and phenotypic correlations of egg qualities as follows; between shell thickness and albumen height were 0.082 - 0.356 and - 0.163 - 0.060; between shell thickness and Haught units were - 0.076 - 0.167 and - 0.185 - 0.010; between albumen height and Haught units were 0.338 - 0.604 and 0.154 - 0285, respectively. 5. The genetic correlations of egg compositions and egg qualities were as follows: between albumen weight and shell thickness, albumen height. Haught units were - 0.380 - - 0.002, 0239 - 0.387, and - 0279 - - 0.127; between yolk weight and shell thickness, albumen height, Haught units were - 0.294 - - 0.133, - 0.049 - 0.133 and - 0.196 - - 0.136; between shell weight and shell thickness, albumen height, Haught units were 0.127 - 0.476, 0.140 - 0273 and 0.038 - 0223, respectively.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.49-55
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• 2013

The objective of this study was to compare the principle components and internal quality of eggs by age of laying hens and weight standard. The eggs (2,140 in total) used were from Hy-Line Brown reared from 18 to 63 weeks of ages and all were higher than appearance grade B by animal grading standard of Korea. Eggs were investigated their principle components, internal quality index, and their relationship. The weights of whole egg, shell, yolk, and albumen were increased while albumen height and Haugh unit were decreased by age of laying hens. When the composition of egg was investigated after sorting by ages, the ratio of egg yolk increased while that of albumen decreased. Egg shell composition was not shown significant difference by age. Age of laying hens had positive correlation with the weights of whole egg, shell, yolk, and albumen while albumen height and Haugh unit showed negative correlation. Also, the albumen height and Haugh unit were decreased by increase of weight of whole egg or principle components of egg.

• Korean Journal of Poultry Science
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• v.25 no.1
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• pp.11-19
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• 1998

This study was conducted to estimate the heritabilities and genetic correlations on egg weight and egg compositional traits for breeding plan and selection in Korean native chicken. Data analyzed were the records of 46,908 eggs from 430 layers produced from 180 dam and 26 sire families, from April, 1994 to September, 1995. On egg weight and egg compositional traits at 1st egg, 300 and 500 days of age, the egg weights were 41.489, 49.544 and 52.770g ; the albumin weights were 25.953, 29.979 and 31.288g; the yolk weights were 11.091, 14.541 and 16.368g; shell weights were 4.472, 5.037 and 5.099g, respectively. The estimates of heritability of egg weights and egg compositional traits based on the variance of sires, dams and combined components at 300 days of age were 0.214, 0.226 and 0.720 for egg weight ; 0.307, 0.152 and 0.730 for albumin weight ; 0.124, 0.953 and 0.699 for yolk weight ; 0.047, 0.026 and 0.536 for shell weight. The genetic correlation coefficient between egg weight and albumen weight was 0.083~0.951 ; 0.310~0.507 between egg weight and yolk weight ; 0.242~0.523 between egg weight and shell weight ; 0. 237~0. 413 between albumen weight and yolk weight ; 0.232~0.449 between albumen weight and shell weight ; -0.264~0.239 between yolk weight and shell weight, respectively.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.157-170
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• 2002

This experiment was conducted to investigate the change of egg qualify by the height of thick albumen of egg, storage temperature and storage period. The albumen index and Haugh unit were measured and compared among five different storage periods(0, 2, 4, 6, and 10 days), four different storage temperatures($15^{\circ}C$ , $20^{\circ}C$ , $25^{\circ}C$ and $30^{\circ}C$ ), and five different Parts(0, 3, 6, 9, and 12 mm) aparted from egg yolk. The albumen index and Haugh unit were as follows: the albumen index of eggs was significantly(P<0.01) different by the storage temperature and by the measuring position of thick albumen of eggs. It means that the albumen index can be differed by the measuring position of thick albumen even if eggs have a same qualify. For measuring egg qualify in this country, it should be announced that which Parts in thick albumen of eggs are measured. The albumen index of fresh eggs was 0.16. However, the index when measured at 3 hour after oviposition was lower than 0.16. Therefore, it indicates that the criterion of 0.06 lower than 0.16 is required to set for considering practical point during the marketing periods of eggs. When the criterion of albumen index puts 0.06, it is as 100%. Therefore, eggs can be kept the same quality for 6, 4 and 2 days when eggs were stored at $15^{\circ}C$ , $20^{\circ}C$ and 25 ~$30^{\circ}C$ , respectively. When the criterion of Haugh unit score puts 79 as 100%, the eggs can be maintained the quality for 6, 4, and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. When the criterion of Haugh unit 55 as 100%, the eggs can be maintained the same quality for 10, 8 and 2 days when eggs are stored at $15^{\circ}C$ , $20^{\circ}C$ and 25~$30^{\circ}C$ , respectively. From the experimental results, it can be considered that calculathing egg quality by the height of thick albumin of eggs which was measured at the attachment Parts of thick albumin layer and yolk of eggs was most reasonable and suitable when considering the marketing periods of eggs.

• Journal of Mushroom
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• v.20 no.4
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• pp.254-257
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• 2022

Owing to its excellent nutritional value, eggs are among the most important components of the human diet. Gender and environmental factors, such as feed composition, may alter the nutritional profile and quality of eggs. Feed additives have recently been used to enhance the health and productivity of hens, which has resulted in the production of higher-quality eggs. The fungus Cordyceps militaris, a well-established source of traditional medicines, contains potential bioactive metabolites, which prompted us to examine the effects of C. militaris-supplemented diets on the quality of hens' eggs. The hens of two species (Gallus gallus domesticus and Araucana) were fed with one of three different diets: a control diet and diets supplemented with 2% or 5% of C. militaris. Egg quality was determined by measuring the Haugh Unit, yolk color, and shell thickness. In addition, egg and shell densities together with the ratio of yolk to albumen were calculated. Eggshell thickness and yolk color were both enhanced by the addition of C. militaris, whereas Haugh Unit values were somewhat reduced. Egg size, eggshell weight, and yolk and albumen production were all enhanced by C. militaris supplementation. Notably, in hens fed the 2% C. militaris-supplemented diet, enhancement was more evident in the yolk than in the albumen. The overall quality of the egg yolk was enhanced when 2% C. militaris was added to the hens' diet, which led to increases in both yolk color and quantity. Eggshell thickness and weight were also higher among eggs laid by hens fed the supplemented diets. Although these effects differed depending on the chicken species, we established that, in general, C. militaris contributes to improving egg quality.