• Asian-Australasian Journal of Animal Sciences
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• v.19 no.11
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• pp.1665-1670
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• 2006

The objective of this research was to provide the characterization and method for producing anti-E. coli O157:H7 antibodies in egg-laying hens and to determine if the antibody can restrain the proliferation of E. coli O157:H7 in-vitro. Selected antigenic fractions (whole cell, outer membrane protein and lipopolysaccharide (LPS)) from E. coli O157:H7 were injected to hens in order to produce anti-E. coli O157:H7 antibodies. The immune response and the egg yolk antibodies of laying hens against the whole cell, outer membrane protein and LPS antigens were monitored by ELISA. The level of antibodies against whole cell antigen monitored through ELISA sharply increased after the initial immunization, and it was found to be maximum on day 49 however, the level was maintained up to day 70. Antibodies (5 mg/ml) directed against the whole cell inhibited E. coli proliferation 10-13 times more than outer membrane protein or LPS. The antibody response against the whole cell antigens appeared to have higher activity in restraining the proliferation of E. coli O157:H7 than antibody against outer membrane protein or LPS. Results reflected that increasing the IgY's in the egg yolk could prevent greater economic losses due to human and animal health from pathogenic bacteria i.e. E. coli O157:H7.

• Research in Plant Disease
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• v.16 no.3
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• pp.232-237
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• 2010

Tomato spotted wilt virus (TSWV) was occurred on the three vegetables of egg plant (Solanum melongena), whole radish (Raphanus acanthiformis) and sugar loaf (Cichorium intybus) at Anyang area infested with TSWV. Whole radish was produced the symptoms of necrotic spots on the leaves, and necrosis and malformation on the roots by TSWV. Egg plant was induced the symptoms of typical multiple ring spots on the leaves and necrotic rings on the fruits. Sugar loaf was infected severely with the typical symptoms of ring spots on the leaves and stunt. The three isolates of TSWV could infect locally on the indicator plants of Chenopodium amaranticolor, C. quinoa and Nicotiana debney, and systemically on N. glutinosa, N. benthamiana and Datura stramonium. Two TSWV isolates from egg plant and sugar loaf were very similar in virulence. However, the virulence of TSWV from whole radish was very different as local infection on 5 Nicotiana species including N. tabacum 'Xanthi NC'.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1511-1514
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• 2009

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.250-256
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• 2011

This study was conducted to evaluate the effect of whole egg supplementation on the blood lipid profiles and cholesterol levels of C57BL/6 mice. Sixty-six mice were divided into two groups: normal-diet supplemented and high-cholesterol diet supplemented. Lyophilized whole egg powder was mixed with the two diets at 2 and 10%: normal diet only, normal diet with 2 and 10% whole egg powder, high cholesterol diet only, high cholesterol diet with 2 and 10% whole egg powder. The mixed diets were fed for 5 wk and feeding condition (body weight change, feed intake, and feed efficiency ratio (FER)), blood lipid profiles (total cholesterol (TC), triglyceride (TG), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein cholesterol, hepatic and fecal lipids (TG, TC)), and fecal bile acids were determined. No significant differences were found in body weight gain or FER after whole egg supplementation in both the normal and high-cholesterol diet fed groups. In the normal-diet fed mice, HDL-C increased significantly in the 2 and 10% whole-egg powder groups. In the high-cholesterol diet fed mice, administering 10% egg powder increased the atherogenic index compared to the control. Furthermore, administration of whole egg powder increased fecal bile acids dose dependently (p<0.05). These results indicate that administering 2% hen whole egg powder did not affect blood lipid profiles and was more beneficial for health by increasing HDL-C and aiding in the excretion of cholesterol by fecal bile acids than those in the control.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.39-44
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• 1985

These studies were conducted to compare the nutritive values and optimum prices of eggs among 6 groups of different egg Weight. With the total of 100 eggs of each weight group, after the weight percentage of egg yolk, albumen and shell in the whole egg were investigated, protein and fat contents of e99 yolk and albumen were analyzed. and then protein and fat contents in the whole eggs were calculated. Finally, the optimum prices of eggs in relation to the egg weight were studied on the basis of egg weight, protein content and protein plus fat contents of eggs, respectively. The results obtained are summarized as follows; 1. As the egg weight (X, g/10 eggs) increased, egg yolk (Y$_1$, %) and shell(Y$_2$, %) percentages tended to decrease, but egg albumen(Y$_3$, %) percentage increased lineally; Y$_1$=44.34-0.02X, Y$_2$=15.358-0.006 X, and Y$_3$=40.136＋0.026 X. 2. There were no significant differences in protein and fat contents of eggs among 6 different groups of egg weight. 3. Protein (Y$_1$, %), fat (Y$_2$, %) and protein plus fat (Y$_3$, %) contents in the whole eggs declined progressively as the egg weight (X, g/10 eggs) increased ; Y$_1$=11.943-0.00032X, Y$_2$=13.996-0.00614X, and Y$_3$=25.939-0.00646X. 4. Similar results were obtained whether the optimum prices of eggs were estimated on the basis of egg weight or protein content of eggs, and they were higher in the large size eggs and lower in the small size eggs than the optimum prices of eggs estimated on the basis of protein plus fat content of eggs.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.163-170
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• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.187-191
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• 2004

The experiment was performed to investigate the effect of heating temperature and shaking time on viscosity change of whole egg, yolk, and albumen. Shaking water bath was used at 35, 45, and 50$^{\circ}C$ and the viscosity was measured at 0, 3, 6, 9, and 12 hours. There were no significant differences in viscosity of whole egg between 35$^{\circ}C$ and 45$^{\circ}C$( over-all mean). However, the 50$^{\circ}C$ group showed significantly lower viscosity compared to 35 or 45$^{\circ}C$ groups(P < 0.05). Non-significant differences were noticed in yolk viscosity among temperature treatments, but there were significant differences among shaking times(P < 0.05). Heating temperature and shaking time did not show significant effect on the viscosity of albumen, but the lowest viscosity was shown at 0, 9, and 12 hours at 50$^{\circ}C$. The results suggest that whole egg, yolk, and albumen should be treated for more than 3 hours at 50$^{\circ}C$, more than 3 hours at 35$^{\circ}C$ and 45$^{\circ}C$ and 3～9 hours at 50$^{\circ}C$, and 0, 9, 12 hours at 50$^{\circ}C$, respectively and then can be used in the processing.

• Proceedings of the KSAR Conference
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• 2002.06a
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• pp.16-16
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• 2002

The egg productivity of the chick is represented by the number of egg produced, egg weight, and sexual maturity, which are regulated by various endocrine factors. Although there were some reports that insulin-like growth factor-I (IGF-Ⅰ) affected egg production, studies on any correlation between IGFs and egg productivity were not reported in poultry. The objectives of the present study were to examine the IGFs profile and egg productivity in both KNOC and laying hen (Saver) and to investigate the relationship of IGFs with egg productivity. Whole blood was collected every 10 wk until 60 wks. (omitted)

• Food Science of Animal Resources
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• v.31 no.4
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• pp.557-562
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• 2011

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.

• Korean Journal of Poultry Science
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• v.25 no.1
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• pp.21-30
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• 1998

The effects of dietary levels and feeding period of Korean hot pepper (Capsicum annum) seed on the performance and egg quality were investigated. Rhode Island Red layers of 84 wk of age were fed the experimental diets containing O.O(Control), 0.5, 1.0, 2.0, and 3.0% of HPS, respectively, in individual cages during 10 wk of the feeding period. The dietary hot pepper seed significantly(P<0.05) improved hen-day egg production and daily egg rnass, but reduced egg weight(P<0.05). During the 10 wk of the feeding period, the egg production and daily egg mass improved after 6 or 7 wk of feeding 0.5, 1.0 or 2.0% hot pepper seed diets. When the layers were fed the 3.0% HPS diet, it only took 1 wk to improve the egg production and daily egg mass. In addition, the birds fed 3.0% hot pepper seed diet showed relatively constant egg weight while those of the Control increased gradually as the feeding period passed. The dietary hot pepper seed significantly improved the eggshell thickness, and redness and whole color of egg yolk. The results indicate that dietary hot pepper seed( $\geq$2.0%) may improve the egg production and egg shell thickness, and increase the redness of egg yolk in layers.