• 동아시아식생활학회지
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• 제11권3호
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• pp.179-189
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• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.277-285
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• 2020

Objective: This study was performed to investigate the effects of supplementing sesame seed meal (SSM) with phytase and lysine on performance, egg quality, blood biochemical and antioxidant status of laying hens. Methods: A total of 960, 56-wk-old laying hens were divided into 12 dietary groups with eight replicates per group (10 birds per replicate). A completely randomized design with factorial arrangement 2×3×2 consisted of two levels of lysine supplement (0% and 10% over requirement), three SSM levels (0%, 10%, and 20%) with or without phytase (0 and 300 g/ton). The feeding trial lasted 10 weeks. Results: Birds fed diets with 10% SSM had higher feed intake than groups fed 0% and 20% SSM. The addition of phytase to experimental feeds, improved feed conversion ratio, increased egg weight and mass (p<0.01). Egg quality criteria was not affected by supplementing phytase; however, supplementing 300 g/ton phytase to hens diet, led to a significant (p<0.05) increase in egg shell strength. Egg yolk cholesterol and serum low-density lipoprotein cholesterol, atherogenic index and total cholesterol were decreased (p<0.01) by diet containing 20% SSM. The high-density lipoprotein cholesterol was increased (p<0.05) in serum of hens fed 20% SSM than the other groups. It was also observed that total antioxidant capacity and total superoxide dismutase content of hens fed 20% SSM was significantly higher than control group (p<0.05). Conclusion: As from results, dietary supplementation of SSM and phytase had no negative effects on laying hens performance or egg quality while improving the egg oxidative stability.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2003년도 제20차 정기총회 및 학술발표회
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• pp.80-81
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• 2003

마늘분말(GP)과 구리의 산란계 사료내 첨가가 난 생산성, 계란의 보존성, 난황 콜레스테롤 함량에 미치는 영향을 규명하기 위해 본 연구를 실시하였다. 52주령 공시계에 GP 0％(대조구), GP 1％, 3 ％ 및 5％, Cu 200ppm, GP 3％-Cu 200ppm을 함유하는 실험사료를 각각 5주간 급여하였다. 난 생산성과 사료 섭취량은 처리간 큰 차이가 없었다. 사료내 GP 첨가수준의 증가와 함께 7일 및 14일 저장후의 Haugh unit 수준이 선형적으로 높아지는 결과가 관찰되었다. GP 3％-Cu 200ppm 첨가구에서의 혈청 및 난황내 콜레스테롤 함량은 대조구에 비해 유의하게 감소하는 결과가 나타났다.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.391-397
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• 2015

Two hundred and sixteen Institut de S$\acute{e}$lection Animale (ISA) brown layers (40 wks of age) were studied for 6 wks to examine the effect of microalgae powder (MAP) on egg production, egg quality, blood lipid profile, and fatty acid concentration of egg yolk. Dietary treatments were as follows: i) CON (basal diet), ii) 0.5% MAP (CON+0.5% Schizochytrium powder), and iii) 1.0% MAP (CON+1.0% Schizochytrium powder). From 44 to 46 wks, egg production was higher in 1.0% MAP treatment than in control treatment (linear, p = 0.034); however, there was no difference on the egg production from 40 to 43 wks (p>0.05). Serum triglyceride and total cholesterol were significantly reduced in the groups fed with MAP, compared to those in groups fed with control diets (Quadratic, p = 0.034 and p = 0.039, respectively). Inclusion of 0.5% MAP in the diet of layers improved egg yolk color, compared with hens fed with basal diet at 46 wks (quadratic, p = 0.044). Eggshell thickness was linearly increased in MAP-fed treatments at 46th wk (p<0.05). Concentration of yolk docosahexaenoic acid (DHA; C22:6n-3) was increased in treatment groups fed with MAP (linear, p<0.05). The n-6 fatty acids, n-6/n-3 fatty acid, and unsaturated fatty acid/saturated fatty acid were decreased in treatment groups fed with MAP (linear, p<0.05). These results suggest that MAP improved the egg production and egg quality, and may affect serum lipid metabolites in the layers. In addition, MAP increases yolk DHA levels, and deceases n-6/n-3 fatty acid ratio.

• Asian-Australasian Journal of Animal Sciences
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• 제26권6호
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• pp.831-837
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• 2013

An experiment was conducted to investigate the effects of dietary supplementation of Rhodobacter capsulatus KCTC-2583 on egg-yolk and serum cholesterol, egg production and quality parameters during the late laying periods in hens. A total of 160 Hy-Line Brown layers (54 wk-old) were randomly allotted to 4 treatment groups on the basis of laying performance. Each treatment had 4 replicates with 10 birds each (40 birds per treatment). Two hens were confined individually with cage size $35{\times}35{\times}40$ cm and each 10 birds (5 cages) shared a common feed trough between them forming one experimental unit. Dietary treatments were; basal diet supplemented with 0 (control), 0.05, 0.10 and 0.15% R. capsulatus KCTC-2583. Experimental diets were fed in meal form for 56 d. Dietary supplementation of increasing levels of R. capsulatus KCTC-2583 reduced (linear, p<0.05) egg-yolk cholesterol and triglycerides (d 28, 42 and 56) concentrations. Also, serum cholesterol and triglycerides (d 21, 42 and 56) concentrations were linearly reduced (p<0.05) with increasing dietary R. capsulatus KCTC-2583. Laying hens fed a diet supplemented with increasing levels of R. capsulatus KCTC-2583 had increased (linear; p<0.05) overall egg production, egg weight, egg mass and feed efficiency. However, dietary treatments had no effect (linear or quadratic; p>0.05) on feed intake of laying hens. At d 28 and 56, breaking strength and yolk colour of eggs were linearly improved (p<0.05) in laying hens fed dietary increasing levels of R. capsulatus KCTC-2583. Dietary treatment had no effects (linear or quadratic; p>0.05) on albumin height, shell thickness and shell weight at any period of experiment. These results indicate that dietary supplementation of R. capsulatus KCTC-2583 has the potential to improve the laying hen performance and lead to the development of low cholesterol eggs during late laying period in Hy-Line Brown hens.

• 한국가금학회지
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• 제28권3호
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• pp.275-281
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• 2001

본 시험은 키토산 및 녹차의 급여가 산란계의 사양성적 및 혈액과 난황의 콜레스테롤 수준에 미치는 영향을 관찰하기 위하여 실시하였다. 시험은 옥수수-밀기울 위주 사료로 처리당 3반복 반복당 30수씩 60주령 갈색 산란계를 총 360수 공시하여 8주간에 걸쳐 키토산을 0.15%를 첨가(T1), 녹차잎을 0.15% 첨가 (T2) 및 키토산과 녹차잎을 각각 0.15% 첨가 (T3)하여 수행하였다. 사료섭취량은 대조구가 약 830g으로 가장 낮았고, 처리구에서는 T2구가 낮은 경향을 보였으나, 산란율은 대조구의 52.6%에 비하여 T1구가 55.7%로 높은 경향을 보였으며, T2(59.3%) 및 T3구 (58.4%)는 유의적 (P<0.05)으로 높았다. 난중은 대조구가 63.8g으로 T1구의 62.3g에 비하여 높은 경향이었으나, T2및 T3구의 65g에 비하여 낮은 경향을 나타냈다. 혈중 콜레스테롤 함량은 시험 개시 시에 비하여 8주후에 처리구 (T1, T2 및 T3)에서 114∼123mg/dl로 유의적으로 감소하였으며 (P<0.05), 처리간 혈중 콜레스테롤 함량은 T2가 다른 처리구에 비하여 낮은 경향을 보였다. 그러나 난황 콜레스테롤 농도에는 키토산과 녹차의 첨가가 영향을 미치지 못하였다.

• 한국가금학회지
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• 제36권4호
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• pp.311-316
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• 2009

본 시험은 하여 산란계 사료내 누에고치 산가수분해물 첨가시 생산성, 계란 품질, 혈액 성상에 미치는 영향을 조사하기 위하여 수행하였다. 41주령 Hy-Line Brown 갈색계 240수를 공시하여, 4주간 사양 시험을 실시하였다. 일반 무첨가 사료를 대조구로 하여 SP1(일반 사료+누에고치 산가수분해물 0.05%), SP2(일반 사료+누에고치 산가수분해물 0.1%), SP3 (일반 사료+누에고치 산가수분해물 0.2%)으로 총 4개 처리구였으며, 처리 당 5반복, 반복 당 12수씩 완전 임의 배치하였다. 산란율과 난중에 있어서 전체 시험 기간 동안 누에고치 산가수분해물 첨가 수준에 따라 처리구간의 차이를 보이지 않았다. 난각 특성을 나타내는 난각 강도와 두께는 처리구간에 유의적인 차이를 보이지 않았으나, 난황고와 Haugh unit에 있어서는 누에고치 산가수분해물을 첨가 급여한 처리구가 유의적으로 높게 나타났다(P<0.05). 면역 물질인 IgG 함량과 WBC 함량은 누에고치산가수분해물을 첨가한 SP1, SP2, SP3 처리구가 대조구와 비교하여 유의적으로 높게 나타났다(P<0.05). 누에고치 산가수분해물 첨가 급여는 산란계에서 혈액 내 총 단백질, 알부민 함량에 영향을 미치지 않았다. 그러나 혈청 내 인지질, HDL-cholesterol, LDL-cholesterol, total cholesterol 함량을 높여주었다. 사료 내 누에고치 산가수분해물 0.05% 이상 첨가 급여 시 계란의 신선도를 증가시키고, 산란계의 면역과 지질 대사에도 영향을 미치는 것으로 사료된다.

• 한국가금학회지
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• 제30권4호
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• pp.281-287
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• 2003

Monacolin-K가 0.6% 들어있는 Monascus 배양물을 시판 산란계 시료에 각각 0.00%, 2.67%, 5.33% 및 8.00%씩 추가로 첨가하여, 1일 1사당 사료섭취량이 125g일 경우 1일1수당 Monacolin-K 섭취량이 각각 0, 20, 40 및 60mg이 되도록 하는 4개 처리를 두었고, 총 180수의 산란계를 공시하여 10주간 사양시험을 실시한 결과 산란율과 평균 난중은 처리간에 유의적인 차이가 없었으나, 사료섭취량과 산란량 kg당 사료 요구율은 Monascus 배양물의 첨가수준이 증가할수록 감소하였다. 전 기간 평균 혈청 콜레스테롤 함량은 Monascus 배양물의 첨가수준이 증가할수록 감소하는 경향이었으나, 유의적인 차이는 없었다. 난황의 콜레스테롤 함량은 Monascus 배양물 첨가급여 4~5주 후부터 유의적으로 감소하였고(P<0.05), 사양시험 종료시 대퇴부근육의 콜레스테롤 함량도 유의적으로 감소하였다(P<0.05).

• 한국가금학회:학술대회논문집
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• 한국가금학회 2006년도 제23차 정기총회 및 학술발표회
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• pp.62-63
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• 2006

This experiment was conducted to investigate the dietary effect of turmeric powder (TP) on laying performances, egg qualities and its transfer to eggs. A total of two hundred, 60-wk-old, Lohmann Brown layers were divided into 4 groups, placed in to 5 replicates per group (10 layers each) and fed each one of four diets containing 0 % TP(control), 0.1 % TP, 0.25 % TP, or 0.5 % TP for 7 wks, respectively. Egg production and egg mass in groups fed diets containing TP were higher than that of control(p<0.05). No differences in feed intakes, egg and eggshell qualities were observed among the treatments, but egg yolk color was increased significantly as TP was in increased in the diet(p<0.05). In groups fed diets containing TP, Haugh unit after 14 day of storage was significantly higher than that of control(p<0.05). The curcumin content of egg yolk in groups fed diet containing 0.50% TP was significantly higher than those of other groups (p<0.05). The content of egg yolk cholesterol was not influenced by dietary TP.