• Title/Summary/Keyword: Egg yolk

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Control of canine respiratory and diarrheal disease using egg yolk antibodies I. Induction of antibody in hens immunized with combined antigens of Bordetella bronchiseptica, parvovirus and canine distempervirus (난황면역제를 이용한 개 주요 소화기 및 호흡기질병 방제에 관한 연구 I. 개 보데텔라, 파보바이러스 및 개디스템퍼 항원의 닭에서의 면역반응)

  • Lee, Hee-soo;Kim, Jong-man;Woo, Seng-ryong;Jung, Byeong-yeal;Cho, Yun-Sang;Tark, Dong-seob;Lim, Sook-kyoung;Yoo, Han sang;Yoon, Yong-dhuk;Huh, Woo;Mun, Young-sik;Oh, Jin-sik
    • Korean Journal of Veterinary Research
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    • v.44 no.1
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    • pp.65-71
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    • 2004
  • This study was carried out to produce IgY against B. bronchiseptica, parvovirus and distemper virus that are major pathogens in alimentary and/or respiratory diseases of dogs. In the comparison of adjuvants, ISA70 was the best in the rapid induction and maintence of antibody titers. Agglutination antibody titers against B. bronchiseptica were 1:1,280 ~ 1:10,240 in sera and 1:160 ~ 1:1,280 in egg yolk. Hemagglutination inhibition(HI) titers against parvovirus in sera and egg yolk were 1:80 ~ 1:320 and 1:64 ~ 1:256, respectively. Virus neutralization titers against canine distemper was 1:8 ~ 1:64 in sera and egg yolk. These results suggested that egg yolk antibody titers could be variable according to a sort of adjuvant and antigens of the pathogens.

Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg

  • Ganasen, Palanivel;Benjakul, Soottawat;Hideki, Kishimura
    • Food Science of Animal Resources
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    • v.33 no.2
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    • pp.214-220
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    • 2013
  • The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

Effects of Feeding Egg Yolk Prepared from Quails Fed Winged Bean Oil on Plasma and Liver Cholesterol and Fatty Acid Composition of Rats

  • Mutia, R.;Uchida, S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.12 no.2
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    • pp.192-196
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    • 1999
  • The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.

Effect of dietary supplementation of wild grape (Vitis coignetiae) on the quality of egg (머루(Vitis coignetiae)의 급여가 계란의 품질에 미치는 영향)

  • Yong, Hae-In;Kim, Hyun-Joo;Jung, Samooel;Kang, Mingu;Bae, Young-Sik;Jo, Cheorun
    • Korean Journal of Agricultural Science
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    • v.39 no.3
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    • pp.371-376
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    • 2012
  • This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at $4^{\circ}C$ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.

Effects of a Diet Containing Green Tea Powder on the Physicochemical Properties of Eggs (산란계에 녹차 첨가 사료가 계란의 이화학적 성질에 미치는 영향)

  • Jo, Kil-Suk
    • Food Science and Preservation
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    • v.17 no.3
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    • pp.328-333
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    • 2010
  • The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

Lesser known indigenous vegetables as potential natural egg colourant in laying chickens

  • Abiodun, Bolu Steven;Adedeji, Aderibigbe Simeon;Abiodun, Elegbeleye
    • Journal of Animal Science and Technology
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    • v.56 no.5
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    • pp.18.1-18.5
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    • 2014
  • Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay was conducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birds were assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL), Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercial colorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across the supplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatment had a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weight gain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although laying hens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leaf supplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg external traits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egg length (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), however these differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit were not significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment (2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were not significantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) in Red pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25-3.31 on the DSM yolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf and baobab are not good substitutes for canthaxanthin as a yolk colourant.

Effects of Feeding Earth Worm Meal on the Performance of Spent Laying Hens after Induced Molting (지렁이 분말의 급여가 강제환우시킨 산란노계의 생산성에 미치는 영향)

  • Son, Jang-Ho
    • Korean Journal of Organic Agriculture
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    • v.12 no.2
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    • pp.171-181
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    • 2004
  • A study was conducted to investigate the effect of supplementing earthworm meal (EWM) on the performance of spent laying hens after induced molting, and fatty acid composition in egg yolks. A total of 90 laying hens at 73 weeks of age were fed the experimental diets containing 0.0% (Control) and 0.2% of EWM for 4 weeks. Eggs were collected and weighted every day and Egg production and feed conversion were recorded every week during the experimental period. However fatty acid composition of egg yolk were measured at last week of experimental period. An amount of feed intake increased by supplemental with EMW except for Erst week experimental period (P<0.05). When 76 and 77 week of age, egg production and daily egg mass were improved by the supplemented with EWM (P<0.01), but average egg weight was not different when fed a EWM, therefore feed/egg mass was significantly decreased when fed a EWM. The ratio of egg yolk n-6/n-3 fatty acids contents was significantly improved fed a EMW (P<0.05). It is concluded that supplementing 0.2% of earthworm meal in the spent laying hens after induced molting was fast in recover of physical strength, therefore improves laying performance.

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Eggs and Cholesterol Controversy

  • Sim, Jeong-S.
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.15 no.3
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    • pp.306-312
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    • 1986
  • Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate $^{14}C$-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-$^{14}C$-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.

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Effect of Fermented Soybean "Natto" Supplement on Egg Production and Qualities

  • Fujiwara, K.;Miyaguchi, Y.;Toyoda, A.;Nakamura, Y.;Yamazaki, M.;Nakashima, K.;Abe, H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.21 no.11
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    • pp.1610-1615
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    • 2008
  • Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

The Effect of Hen Age on Egg Quality in Commercial Layer (실용산란계의 산란연령이 계란의 품질에 미치는 영향)

  • Lee, Min Hee;Cho, Eun Jung;Choi, Eun Sik;Bang, Min Hee;Sohn, Sea Hwan
    • Korean Journal of Poultry Science
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    • v.43 no.4
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    • pp.253-261
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    • 2016
  • Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.