• 한국가금학회지
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• 제24권1호
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• pp.29-37
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• 1997

An experiment was conducted for 20 days( from July 21 to August 10, 1996) to investigate the differences in thickness of eggshell and eggshell membrane in Korean native chicken. All the eggs were purchased from a farm located in Chinju area. All eggs were categorized into Treatment I (34.89~51.39 g), H (53.32~60.70 g), and III (34.89~60.70 g) according to their weights. Eleven items were measured in all three treatments, i.e., egg weight, egg length, egg width, breaking strength, eggshell thickness of large end(STLE), eggshell membrane thickness of large end(SMTL), eggshell thickness of small end (STSE), eggshell membrane thickness of small end(SMTS), eggshell thickness of middle part(STMP), and eggshell membrane thickness of middle part(SMTM). Correlation coefficients between egg weight and eggshell weight, among eggshell thickness of large end, small end and middle end and eggshell weight were significant (P<0.01). Correlation coefficients between egg weight and large eggshell membrane were nega-tively significant(P<0.01). Breaking strengths were higher in Treatment I than in Treatment H. Correlation coefficients among thickness of eggshell and eggshell membrane at each point at 3 parts of large end, small end and middle end were not significant.

• 한국동물위생학회지
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• 제28권3호
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• pp.225-234
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• 2005

Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.

• 한국환경과학회지
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• 제7권5호
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• pp.693-696
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• 1998

We tried to develope a desulfurization sorbent using eggshell for recycling, practicability, and economic development. The calcination character of the eggshell was examined by thermal gravimetric analysis and qualitative-quantitative character by X-ray diffractometer(XRD) and scanning electron microscope(SEM). The calcination was occurred easily in the case of eggshell and its form was changed from calcite($CaCO_3$) to lime(CaO). The grain and pore sizes of the calcined sample after base-treatment were larger and more crystallic. The adsorption ability of the eggshell was two- to six-times in the calcination temperature more than in the grain size. Therefore, the eggshell was thought to be usable as the desulfurization sorbent.

• 한국물환경학회지
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• 제30권6호
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• pp.647-652
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• 2014

The aim of this study was to investigate the heavy metal removal and biomass productivity in the Acid Mine Drainage (AMD) using eggshell and microalgae. The experiment was operated 6 days in the eggshell and microalgae hybrid system, and using eggshell powder and microalgae as Chlorella vulgaris. The obtained result indicated that the biomass productivity of 2.82 g/L/d from 1.12 g/L initial concentration in 6 days was reached with light transmittance of 97% at a 305 mm depth in the optical panel photobioreactor (OPPBR). The total removal efficiency of Fe, Cu, Zn, Mn and Cd was found to be 98.92%, 99.91%, 98.78%, 88.99% and 98.00% in the AMD using eggshell and Chlorella vulgaris hybrid system, respectively. Additionally, there were significant relationships between biomass and concentration of each heavy metal ($R^2$ = 0.8771, 0.8643, 0.8669, 0.9134 and 0.6277 for Fe, Cu, Zn, Mn and Cd). These results indicated that the eggshell and microalgae hybrid system was highly effective for heavy metal removal when compared to the conventional biological process in the AMD. Therefore, the eggshell and microalgae hybrid system was effective for heavy metal removal and biomass productivity and can be applied to treat AMD in treatment plant.

• 한국환경과학회지
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• 제26권7호
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Asian-Australasian Journal of Animal Sciences
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• 제16권12호
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• pp.1804-1808
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• 2003

A layer experiment was conducted to determine the effects of supplementary methionine chelates (Cu, Zn and Mn), individual or in combination, on laying performance, eggshell quality, gizzard erosion, and IgG level of serum for 8 weeks. Five hundred 96-wk-old force molted ISA Brown layers were assigned to five dietary treatments. Basal diet was formulated to meet or exceed the nutrients requirements listed in NRC (1994). Five experimental diets were control, Zn-methionine chelate (Zn-Met) supplemented, Cumethionine chelate (Cu-Met) supplemented, Zn-Mn-methionine chelate (Zn-Mn-Met) supplemented and Zn-Mn-Cu-Met supplemented diet. Each treated diet was supplemented with respective mineral(s) at the level of 100 ppm in the form of methionine chelate. Egg production was increased by Cu-Met supplementation but decreased by Zn-Met supplementation. Egg weight was significantly (p<0.05) lower in Cu-Met treatment than those of the control and Zn-Met treatment. Specific gravity of eggs and eggshell strength were highest and soft egg production was lowest in Cu-Met treatment. Gizzard erosion index was significantly increased by supplementation of Cu-Met, Zn-Mn-Met or Zn-Mn-Cu-Met. Zinc content in liver significantly increased by Zn-Met, but not by Zn-Mn-Cu-Met treatment. In conclusion, 100 ppm Cu in Cu-Met chelate improved laying performance and eggshell quality but also increased gizzard erosion index. Supplementation of Zn-Met or its combination with other mineral chelates had no beneficial effects on laying performance and eggshell quality.

• 한국축산식품학회지
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• 제40권6호
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• pp.1044-1054
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• 2020

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)-non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)-and stored for 15 d at 30℃. The egg weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell thickness, eggshell breaking strength, and weight loss were measured for egg quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) contents were measured as stability indicators. Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). These results suggest that lotus leaf hot water extracts may be useful as a natural ingredient for improving the quality and stability of eggs during storage.

• Asian-Australasian Journal of Animal Sciences
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• 제23권8호
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• pp.1043-1048
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• 2010

This study investigated the effects of Fe-soy proteinate (Fe-SP) and magnesium oxide (MgO) dietary supplements on eggshell quality in laying hens. A total of 800 26-wk-old Hy-Line Brown hens were assigned to four dietary treatments: control (C), Fe-SP 100 (100 ppm Fe-soy proteinate), MgO (3 g MgO/kg diet), and Fe-SP 100+MgO. Each treatment had five replicates of 40 hens. The FT-IR (Fourier transform infrared) and XRD (X-ray diffraction) spectra of Fe-soy proteinate were different from those of $FeSO_4$ and soy digest. There were no significant differences among treatments in hen-day egg production, hen-house egg production, broken and soft egg rate, feed intake, or feed conversion. The MgO and Fe-SP 100+MgO treatments showed significantly (p<0.05) higher egg weights than the control group. Eggshell strength and thickness were significantly (p<0.05) higher in the MgO supplemented groups. The lightness and yellowness of the eggshells decreased, and the redness increased significantly in the Fe-SP treated groups. There were no significant differences among treatments in leukocyte level, but hemoglobin (Hb) concentrations were higher with Fe-SP treatments. In conclusion, supplementation with Fe-SP significantly affects eggshell color and hemoglobin concentration, whereas MgO supplementation increases eggshell strength and thickness. Egg weight and egg shell quality can be improved by supplementation of 100 ppm Fe in the form of Fe-SP and 3 g MgO/kg diet.

• 한국세라믹학회지
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• 제52권3호
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• pp.204-208
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• 2015

Synthesis of hydroxyapatite (HA) was attempted through a room-temperature reaction of calcined eggshell with phosphoric acid. Ball-milled, calcined eggshell powder, which has a specific surface area of $31.6m^2/g$, was mixed with various concentrations of phosphoric acid at room temperature. The mixtures showed high reactivity and a vigorous exothermic reaction ; the reacted samples showed both $Ca(OH)_2$ and $CaHPO_4$ crystal phases. After heating at temperatures above $400^{\circ}C$, an HA crystal phase was observed in all samples. The calcined eggshell showed a pure CaO single phase, while the $Ca(OH)_2$ phase was only observed in the wet, ball-milled calcined powder. The degree of formation of the HA crystal phase increased as the phosphoric acid concentration and the heating temperature were increased. A mixture with 50 wt% phosphoric acid concentration showed a well-developed HA crystal phase after heat treatment at $800^{\circ}C$, while the formation of a more intensive amorphous phase was observed in the products of the room-temperature reaction.

• 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.