• Journal of Animal Reproduction and Biotechnology
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• v.34 no.2
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• pp.100-105
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• 2019

The purpose of this study was to evaluate the effect of addition of ethylene glycol, glycerol and sucrose to TCG (Tris, Citric Acid, Glucose, Egg Yolk) and DMSO Frozen. The extender containing Egg yolk concentration (10%, 20%) affects viability and acrosome morphology of rabbit sperm. Sperm viability was then assessed for the freezing extenders TCGD (Tris + Citricacid + Glucose + DMSO), TCGED (Tris + Citricacid + Glucose + Egg yolk + DMSO), TCGGD (Tris + Citricacid + Glucose + Glycerol + DMSO) and TCGSD Tris + Citricacid + Glucose + Sucrose + DMSO) during thawing at 38℃. for 20 seconds, respectively. TCG + 10% egg yolk (viability: 77.0 ± 0.8, NAI: 73.3 ± 0.9) was significantly (sperm viability and normal acrosome interaction (NAI)) higher than TCG + 20% egg yolk (70.7 ± 1.1, 70.0 ± 0.9) in the sperm normalcy analysis according to the yolk concentration. TCGGD (53.4 ± 0.1, 62.3 ± 0.4), TCGSD (61.3 ± 0.0, 67.1 ± 0.1) sperm viability and normal acrosome interaction (NAI) in frozen spermatozoa are TCGD (46.4 ± 2.8 and 56.3 ± 1. 4) and TCGED (23.0 ± 1.1 and 54.6 ± 1.4) extenders was thawed at 38℃ for 20 seconds. According to the results from each frozen bulking agent, sperm membrane integrity by hypotonic swelling test (HOST) analysis in TCGGD (59.8 ± 0.7), TCGSD (59.3 ± 0.5) was significantly high compared to other experimental groups (p < 0.05). In conclusion, these results suggested that TCGGD and TCGSD extenders enhance survivability of rabbit sperm after frozen-thawing.

• Journal of Aquaculture
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• v.11 no.2
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• pp.271-278
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• 1998

To clarify characteristics of yolk protein of abalone, yolk protein was purified from the ovarian egg extracts of mature female Haliotis discus hannai by a gel chromatography of sepharose CL-4B. From the results of immuno-electrophoresis and Ouchterlony's diffusion test to male and female sera and ovarian egg extracts using antibodies raised against mature female and male sera and male sera and ovarian egg extrascts, it was identified that the mature female serum had female specific serum protein and its antigenecity shared with ovarian egg extracts. A single type of yolk protein was purified from ovarian egg extracts, and it was composed of two subunits. Their molecular weights were estimated to be approximately 166 KDa and 113 KDa by SDSPAGE. The antiserum against yolk proteins cross-reacted with a mature female specific serum protein and extracts of hepatopancreas of vitellogeing females, but did not reacted with extracts of hepatopancreas of mature male.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.438-443
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• 1999

A livetin solution(LS) containing yolk immunoglobulins(IgY) was separated by treating the egg yolk with natural gum, carrageenan. Carrageenan has been used as a food ingredient. Relative absorbance of IgY LS after proteolysis was investigated. IgY LS was fairly stable to pepsin digestion at pH 3.0. However, IgY LS appeared to be susceptible to pepsin digestion at pH 2.0, showing 18% of relative absorbance and complete breakdown H chain after 30 min exposure. Relative absorbance of IgY LS was considerably high after exposure to trypsin and chymotrypsin for 8 hr. IgY LS showed especially good stability to chymotrypsin digestion.

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.317-321
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• 2006

The effects of dietary humic substances (HS) on egg Production and egg Quality were studied using 252(55-wk old) ISA brown laying hens. laying were divided into 21 groups of 12 hens each and seven groups (experimental units) were assigned to 1) CON (basal diet), 2) HS5 (basal diet 4- 5% humic substances) or 3) HS10 (basal diet +10% humic substances) in a completely randomized block design. Hens had free access to diets and water fur 6 wk. Egg Production and egg quality were monitored over the 6-wk Period. Results showed that 10% dietary HS decreased egg Production and yolk diameter (P<0.05) compared to CON. Egg weight and yolk cole. were improved (P<0.05) in HS10 compared to CON. Egg shell breaking strength was increased significantly (P<0.05) when hens were fed HS5 diet compared to the others. There were no effects of treatments on egg shell thickness, yolk index, albumen height and Haugh nit. The results suggest that the dietary supplementation of HS at 5% or 10% decreases egg Production, but HS at 5% can increase egg shell breaking strength. Hens fed 10% HS could increase egg weight and yolk color and decrease yolk diameter.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.

• Applied Microscopy
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• v.40 no.1
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• pp.9-14
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• 2010

Coreoleuciscus splendidus is a teleost belonging to Gobioninae, Cyprinidae. The oogenesis was investigated by light microscope. The ovary was located between intestine and air bladder, a grayish and ellipsoidal shape with the major axis 20 mm and the minor axis 5 mm. Cytoplasm of oogonia was basophilic and many nucleoli were located at inside of nuclear membrane. In primary oocytes, yolk vesicles were distributed only in the marginal area and egg envelope was not formed on the outside of an egg. In secondary oocytes, the egg envelope was formed and yolk vesicles in the cytoplasm were increased than the earlier stage. The basophilic substance of cytoplasm was changed to acidic. In case of matured egg, thickness of egg envelope and size of egg were increased. The yolk vesicles were changed to yolk mass in accordance with development. In conclusion, the oogenesis of C. splendidus was characterized by the increase in cell size, the formation and accumulation of yolk, and the decrease of basophilic substance in the cytoplasm. The oogenesis of C. splendidus is similar with other Cyprinidae fishes. But further study on ultrastructural study of fertilized egg envelope will be necessary to get the species specificity.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.448-458
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• 2009

It has been well documented from animal and human studies that conjugated linoleic acid (CLA) has numerous beneficial effects on health. In chickens, CLA exerts many effects on performance ranging from egg quality and yolk lipids to meat quality. Although there are several CLA isomers available, not all CLA isomers have the same incorporation rates into egg yolk: cis-9,trans-11 and trans-10,cis-12 CLA isomers are more favorably deposited into egg yolk than other isomers investigated, but of the two isomers, the former has a higher incorporation rate than the latter. CLA alters the amounts and profiles of lipids in plasma, muscles and liver. Furthermore, increased liver weight was reported in chickens fed dietary CLA. As observed in egg yolk, marked reduction in intramuscular lipids as well as increased protein content was observed in different studies, leading to elevation in protein-to-fat ratio. Inconsistency exists for parameters such as body weight gain, feed intake, feed conversion ratio, egg production rate and mortality, depending upon experimental conditions. One setback is that hard-cooked yolks from CLA-consuming hens have higher firmness as refrigeration time and CLA are increased, perhaps owing to alterations in physico-chemistry of yolk. Another is that CLA can be detrimental to hatchability when provided to breeders: eggs from these breeders have impaired development in embryonic and neonatal stages, and have increased and decreased amounts of saturated fatty acids and monounsaturated fatty acids (MUFAs), respectively. Thus, both problems can be fully resolved if dietary sources rich in MUFAs are provided together with CLA. Emerging evidence suggests that CLA exerts a critical impact on stress and immune functions as it can completely nullify some of the adverse effects produced by immune challenges and reduce mortality in a dose-dependent manner. Finally, CLA is a key regulator of genes that may be responsible for lipid metabolism in chickens. CLA down-regulates both expression of the gene encoding stearoyl-CoA desaturase-1 and its protein activity in the chicken liver while up-regulating mRNA of sterol regulatory element-binding protein-l.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.295-299
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• 1996

Egg yolk oil was obtained from a roasting and Pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were sum- marized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31. 05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95％, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor cop- monents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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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.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.61-65
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• 2011

Acanthopanax senticosus, a member of the Araliaceae used as an invigorant in traditional Korean medicine, is known to relieve physical fatigue. The principal objective of this study was to evaluate the effects of eggs laid by hens fed on Acanthopanax senticosus extracts on physical endurance and reproductive parameters. Male Sprague-Dawley rats at 4 wk of age were divided into 3 groups of 15 rats each: group A (14% egg yolk powder from hens fed with Acanthopanax senticosus extracts+86% AIN-93G), group B (14% plain egg yolk powder + 86% AIN-93G) and group C (7% fat source + 93% AIN-93G), and studied for 5 wk. The rats' physical endurance was measured via forced swimming tests. According to the results, 53.3% rats of group A swam for longer than 20 min, in group B and C, only 48.9% and 46.7% of the rats achieved this. In terms of reproductive parameters, sperm motility was significantly higher in group A than in groups B and C (p<0.05). However, no differences in sperm count were detected among the groups. Additionally, the serum testosterone levels of groups A and B were higher than that of group C. Our findings suggest that rats fed with egg yolk powder from hens fed on Acanthopanax senticosus extracts may improve athletic endurance and reproductive parameters in rats.