• Journal of Mushroom
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• v.20 no.4
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• pp.254-257
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• 2022

Owing to its excellent nutritional value, eggs are among the most important components of the human diet. Gender and environmental factors, such as feed composition, may alter the nutritional profile and quality of eggs. Feed additives have recently been used to enhance the health and productivity of hens, which has resulted in the production of higher-quality eggs. The fungus Cordyceps militaris, a well-established source of traditional medicines, contains potential bioactive metabolites, which prompted us to examine the effects of C. militaris-supplemented diets on the quality of hens' eggs. The hens of two species (Gallus gallus domesticus and Araucana) were fed with one of three different diets: a control diet and diets supplemented with 2% or 5% of C. militaris. Egg quality was determined by measuring the Haugh Unit, yolk color, and shell thickness. In addition, egg and shell densities together with the ratio of yolk to albumen were calculated. Eggshell thickness and yolk color were both enhanced by the addition of C. militaris, whereas Haugh Unit values were somewhat reduced. Egg size, eggshell weight, and yolk and albumen production were all enhanced by C. militaris supplementation. Notably, in hens fed the 2% C. militaris-supplemented diet, enhancement was more evident in the yolk than in the albumen. The overall quality of the egg yolk was enhanced when 2% C. militaris was added to the hens' diet, which led to increases in both yolk color and quantity. Eggshell thickness and weight were also higher among eggs laid by hens fed the supplemented diets. Although these effects differed depending on the chicken species, we established that, in general, C. militaris contributes to improving egg quality.

• Korean Journal of Human Ecology
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• v.2 no.1
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• pp.17-24
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• 1993

Insulin polymer was used as an immunogen to elicit homogeneous anti-insulin yolk antibodies in a large scale. Insulin polymer prepared was heterogeneous mixture (MW=6,000-70,000). Insulin polymer showed stronger immunogenecity than insulin monomer. The affinity of yolk antibodies elicited with insulin polymer was slightly lower than that of yolk antibodies elicited with insulin monomer. The specificity of yolk antibodies obtained with insulin monomer and insulin polymer was directed mostly to native insulin.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1289-1293
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• 2008

Fresh egg yolk (EY) was enzymatically modified using phospholipase $A_2$ ($PLA_2$) to produce an enzymatically modified-egg yolk powder (EM-EYP). The EM-EYP offered significantly higher emulsifying activity, emulsion stability, protein solubility, and mayonnaise stability than the control EYP. By employing $PLA_2$ in the enzymatic modification process, structural changes occurred in the phospholipids and lipoproteins of the yolk, and cleavage of apo-high density lipoprotein (HDL) components (Mw 105 kDa) was detected by sodium dodecyl sulfate-polyaerylamide gel electrophoresis (SDS-PAGE). Based on its functional properties, EM-EYP has great potential as a replacement for fresh EY in the production of processed food products such as mayonnaise.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Korean Journal of Poultry Science
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• v.22 no.3
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• pp.161-166
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• 1995

To evaluate the nutritional values of Spirulina platensis as the protein supplement for laying heo diet, two experimental diets (Control, Spirulina platensis 2%) were prepared. Total 120, 40-wk old ISA Brown layer hens were randomly employed with 15 hens per replicate and 4 replicates per treatment. Hen-day egg production, egg weight, feed intake, intake /egg weight, egg shell thickness, yolk color score and yolk cholesterol content were examined during 6 weeks of experimental period. Hen-day egg production and feed conversion ratio (intake /egg weight) were significantly (P<0.01) improved by the 2% Spirulina plalensis supplementation. However, there were no differences in egg weight and feed intake between hens fed two experimental diets. Egg from hens fed Spirulina platensis 2% diet have more yellowish yolk color than the control egg although there was no difference in egg shell thickness. Yolk cholesterol content was significantly (P

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.3
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• pp.239-244
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• 1998

Dried carrot meal (DCM) prepared from fresh carrot was found to be a good source of xanthophyll (54 mg/kg) and morderate source of protein (188.3 g/kg) and energy (2,510 kcal/kg) with low level of fibre (80 g/kg). DM, EE and NFE content of DCM were 895, 35 and 661.7 g/kg respectively. The ingredient was used in laying hen diet to evaluate its pigmenting value for egg yolk. Thirty-two laying hens from Starcross strain were divided into four groups and fed four different diets: a control diet containing 62% ground wheat, a corn-based diet (50% ground yellow corn), control + 4% DCM and control + 8% DCM. Use of DCM at 8% level in layer mash significantly improved yolk colour at 3rd, 6th and 9th week of supplementation in comparison with wheat-based control diet. This improvement was statististically similar to that obtained from yellow corn-based diet. DCM at 4% level also improved yolk colour score. Wheat-based diet significantly increased feed consumption compared to yellow corn and diet supplied with 8% DCM. Body weight gain, egg production, feed conversion were not significantly affected due to dietary addition of DCM and no mortality was observed during 63-day experimental period. Further works on DCM are suggested.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.119-127
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• 2002

This study was made to find the compound of it's taste and properties of texture and also it's color desired and optimal conditions when the natural spices garlic, celery, parsley, bay leaves, pepper com, nutmeg, shallot, onion, tarragon, lemon juice-are added to reduction of the spices if the liquid egg yolk and hot virgin olive oil. Extracted by white wine and vinegar and then baked on salamander and gas oven in emulsified properties of sabayon and hot virgin olive oil. It may be indicated the pasteurization that during that in all treatment of the liquid egg yolk was achieved with whisk holding water in double boiling pen 95$^{\circ}C$ for 1min with the object of removing salmonella possibly contained in the yolk. (Imai camd namba e2)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.6
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• pp.736-752
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• 1995

Fine structural changes of germ cell during the gametogenesis of Korean rockfish, Sebastes schlegeli sampled in west coast of Korea were investigated from September 1993 to August 1994. In a layer of microvilli of oocyte with active yolk duplication, many pinocytotic vesicles containing protein granules regarded as yolk precursors were observed. The multivesicular bodies were formed by gathered mitochondria. They are participated in formation of the primary yolk globules homogeneously filled with high dense particles and enclosed within a limiting membrane. The precursors of yolk globule appeared to be formed by modification of mitochondria and they developed into the primary yolk globules with participation of large and dense pinocytotic vesicles. Yolk globules in mature oocyte were consisted of three components: the crystalline type main body, the superficial layer with dense and fine granules, and the limiting membrane. Steroid hormone secreting cells were recognized in the interstitial cells of growing testis. Numerous endoplasmic reticula and large mitochondria with well developed tubular cristae appeared in their cytoplasms. The axoneme in the tail flagellum of spermatozoon consisted of nine pairs of microtubules at the periphery and one pair at the center, and they were covered with doublet microtubules.

• Proceedings of the KAIS Fall Conference
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• 2009.05a
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• pp.591-595
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• 2009

현재 Bacillus cereus의 정량 및 정성 분석을 위해서 MYP 배지가 주로 사용되고 있으나 식품공전과 축산물의 가공기준 및 성분 규격 내에서 MYP의 주요 첨가물인 egg-yolk의 농도는 각각 2.5%와 5%로 서로 상이하여 대상이 되는 시료의 유래에 따라 각기 다른 MYP 배지를 제조해야 하는 불편함이 있다. 따라서 본 연구는 MYP 배지에 1%에서 10%로 10개 구간으로 egg-yolk의 농도를 첨가하여 이에 따른 B.cereus의 정량적 특성, lecithinase 활성대의 크기 및 육안 확인이 가장 좋은 구간대에 대한 관능평가를 실시하였다. 결과적으로 정량적 특성과 lecithinase 활성대의 크기는 농도가 증가할수록 비례하지 않음을 알 수 있었으며, lecithinase 활성대에 대한 관능평가는 2%의 egg yolk가 가장 확인이 용이한 것으로 평가되었다. 본 연구를 통해서 MYP에 첨가되는 egg-yolk의 최종 농도가 현재의 2.5%(식품), 5%(축산물)로 다르게 기준 되어 있는 것을 2% 또는 식품공전의 2.5%로 통합하여 개정하는 것이 가능하다고 판단되며 이러한 개정을 통하면 MYP 조성물 중 고가인 egg-yolk 제조 비용을 상당히 줄여 줄 것으로 기대된다.

• Fisheries and Aquatic Sciences
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• v.26 no.7
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• pp.447-454
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• 2023

Fast somatic growth is important considerations for successful and competitive aquaculture industry. In rainbow trout reared in South Korea, triploid induction was used to suppress negative influence of reproductive maturation to body growth. However, the effects of triploidy are visible in both mature fish and developing juvenile fish. Thus, it is also important to explicate the effect of triploid induction on growth during the early-life stages of rainbow trout-alevins and fry. Rainbow trout fertilized eggs were subjected to triploid induction and polyploidy was checked by flow cytometry. Diploid and triploid alevins and fry were reared separately in tanks with constant flow of freshwater through flow-through water system and growth measurements were done from zero days after hatching (DAH 0) until DAH 134. The egg-yolk morphometrics of alevins-yolk length, yolk height, yolk volume and yolk weight-were statistically similar (p > 0.05) in both genotypes from DAH 0 to DAH 22. The total length, body height, and body weight of alevins and fry were statistically better (p > 0.05) in both genotypes until DAH 92 but thereafter, triploid had a significantly better growth performance (p < 0.05) over diploid fish until the completion of study at DAH 134. With that, triploid induction did not influence alevin yolk regions and body growth and fry somatic growth until around 3 months after hatching, but considerable growth enhancement was subsequently apparent.