• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.04a
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• pp.23-36
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• 2000

Hurdle technique was used to remove cholesterol efficiently from liquid egg yolk. The quality of the low cholesterol egg products from the process were evaluated. From the 75 % cholesterol reduced egg yolk through $\beta$-cyclodextrin treatment. 2 times weight of soy bean oil was added to the egg yolk and homogenized followed by centrifuged to be maximized to remove cholesterol. When the pH of the yolk was adjusted to 9, 92 % of cholesterol was removed while 95.4 % of cholesterol was removed when 3 times weight of soy bean oil was added to the egg yolk. As the results of application of supercritical carbon dioxide extraction to the 75 % cholesterol reduced egg yolk through ${\beta}$-cyclodextrin treatment, 92.5 % of the cholesterol was removed from the egg yolk at $35^{\circ}C$, 4,500 psi, for 4 hours under co-solvent. The quality characteristics of the produced low cholesterol egg products were analysed. The cholesterol reduced egg yolk produced from ${\beta}$-cyclodextrin and soy bean oil treatment showed the lower emulsion capacity compared with control. The fatty acid composition of the cholesterol reduced egg yolk produced from ${\bet}a$-cyclodextrin and soy bean oil treatment showed increased C18:2 and C18:3 compared with control while decreased C16:1 and C18: 1 compared with control. The saponification method with extracting solvent of hexane showed that cholesterol concentration was 28.1 %. The quantity of hydrolysis solution(95 % ethanol : 33 % KOH = 94 : 6) was varied from 40 to 80 times of sample weights and the cholesterol concentration of 35.7 % was the highest result in the 60 times(v/w) hydrolysis solution. Cholesterol concentration of 35.7 % was recovered at the first trial with saponification method. but it could be improved up to 95.7 % after 4 times repetitive purification.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.561-570
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• 2012

The objective of this study was to evaluate the effects of an atmospheric pressure plasma (APP) jet on L. monocytogenes inactivation, quality characteristics, and genotoxicological safety of cooked egg white and yolk. APP treatment using He gas resulted in a 5 decimal reduction in the number of L. monocytogenes in cooked egg white, whereas that using $He+O_2$, $N_2$, and $N_2+O_2$ decreased the number further, and to undetectable levels. All treatments of cooked egg yolk resulted in undetectable levels of inoculated L. monocytogenes. There were no viable cells of total aerobic bacteria after APP treatment on day 0 while the control showed approximately 3-4 Log CFU/g. On day 7, the numbers of total aerobic bacteria had increased by approximately 3 log cycles in cooked egg white, but there were no viable cells in cooked egg yolk after 2 min of APP jet. APP treatment decreased the $L^*$-values of cooked egg white and yolk significantly on day 0. No significant sensory differences were found among the cooked egg white samples, whereas significant reductions in flavor, taste, and overall acceptability were found in cooked egg yolks treated with APP jets. SOS chromotest did not reveal the presence of genotoxic products following APP treatments of cooked egg white and yolk. Therefore, it can be concluded that APP jets can be used as a non-thermal means to enhance the safety and extend the shelf-life of cooked egg white and yolk.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.8 no.1
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• pp.18-26
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• 1997

There are two types of phonetic study, acoustic and physiologic, for differentiating the three manner categories of Korean stop consonants. On the physiologic studies, there are endoscopic, electromyographic(EMG), electroglottographic(EGG) and aerodynamic studies. In this study, I tried to investigate general features of Korean stops using EGG study for the open quotient of vocal fold and baseline shift during speech, and aerodynamic characteristics for e subglottal air pressure, air flow and glottal resistance at consonants. On the aerodynamic study, the glottalized and aspirated stops may be characterized by e increasing subglottal pressure comparing with lenis stop at consonants. The airflow is largest in the aspirated stops followed by lenis stops and glottalized. The glottal airway resistance (GAR) showed highest in the glottalized followed by the lenis, but lowest in e aspirated during e production of consonants, and showed highest in e aspirated, but low in the glottalized and lenis during the production of vowel. The glottal resistance at consonant showed significant difference among consonants and significant interaction between subject and types of consonant. The glottal resistance at vowel showed significant difference among consonants, and e interaction occured between subject and types of consonant. The electroglottography(EGG) has been used for investigating e functioning of e vocal folds during its vibration. The EGG should be related to the patterns of the vocal fold vibration during phonation in characterizing the temporal patterns of each vibratory cycle. The purpose of this study is to investigate the dynamic change of EGG waveforms during continuous speech. The dynamic changes of EGG waveforms fir the three-way distinction of Korean stops were characterized that the aspirated stop appears to be characterized by largest open quotient and smallest glottal contact area of the vocal folds in e initial portion of vocal fold vibration ; the lenis stop by moderate open quotient and glottal contact area ; but the glottalized stop by smallest open quotient and largest glottal contact area. There may be close relationship between the OQ(open quotient) in the initial voice onset and the glottal width at the time of consonant production, the larger glottal width just before vocal fold vibration results in the smaller OQ of the vocal fold vibration in the initial voice onset. The EGG changes of baseline shift during continuous speech production were characterized by the different patterns for the three types of Korean consonants. The small and less stiffness change of baseline shift was found for the lenis and the glottalized, and the largest and stiffest change was found for the aspirated. On the baseline shift for the initial voice onset, they showed so similar patterns with for the consonant production, larger changed in the aspirated. for the lenis and the glottalized during the initial voice onset, three subjects showed individual difference each other. I suggest at s characteristics were strongly related with articulatory activity of vocal tract for the production of consonant, especially for the aspirated stop. The suspecting factors to affect EGG waveforms are glottal width, vertical laryngeal movement and the intrapharyngeal pressure to neighboring tissue during connected spech. So the EGG may be an useful method to describe laryngeal activity to classify pulsing conditions of the larynx during speech production, and EGG research can be controls for monitoring the vocal tract articulation, although above factors to affect EGG would have played such a potentially role on vocal fold vibratory behavior obtained using consonant production.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.127-131
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• 2006

This study was conducted to investigate the effects of expanding feed processing technologies on the egg characteristics and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treatments with fifteen replications for six weeks. Dietary treatments include 1) MS(mash), 2) EC(expanded crumble) and 3) EP(expanded pellet). In the egg production, the EC and EP treatments were significantly higher than MS treatment(p<0.05). However, no significant difference was founded in egg weight(p>0.05). Egg shell breaking was increased in EC and EP treatments compared with MS treatment(p<0.05), however, egg shall thickness showed no significant difference(p>0.05). Egg production and egg shell breaking were significantly higher in EC and EP treatments than MS treatment(p<0.05), but egg weight and egg shell thickness were no significantly difference among treatment(p<0.05). Yolk color was increased in EC treatment compared with other treatments(p<0.05). Also, yolk index was significantly improved in EC and EP treatments compared with MS treatment(p<0.05). Haugh unit was increased in EC treatment compared with MS treatment(p<0.05). EC treatment had improved DM, Ca and P digestibility. In conclusion, Expanded crumble and pellet processing could improve the egg characteristic and nutrient digestibility in laying hens.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• Proceedings of the KOSOMBE Conference
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• v.1997 no.11
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• pp.403-406
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• 1997

Electrogastrogaphy(EGG) is the technique by which gastric myoelectrical activity is recorded noninvasively, from electrodes on the abdominal skin. Despite many attempts made over the decades, the clinical application of the EGG signal has not improved to the identification of waveform characteristics using comparison of EGG signal to be detected other EGG system. Cutaneous measurements of EGG are yet to be standardized in methods of detection and analysis. This may be responsible in part for some of the variability in the results. Thus, we develope EGG system composed of amplifiers, analysis methods, patient database or standardization. we introduce configurations of EGG system and their functions. Several important EGG parameters are introduced, including the dominant frequency and power of the EGG, the relative, period EGG-dominant frequency and power, the instability coefficient of EGG-dominant frequency and power, standard deviation, the percentage of running spectrum activity of gastric slow waves.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.13 no.1
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• pp.28-32
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• 2002

Background and Objective : Classical singing students who have received in systematic voice training appeared distinctive voice characteristics compared to normal people who have not received in systematic voice training. The purpose of this study was to determine the correlation between acoustic parameters and Electroglottography(EGG) parameters in two groups(ordinary college students vs. classical singing students group). Materials and Methods : The 80 ordinary college students and 65 classical singing students participated in this study by utilizing Dr. speech program to obtain acoustic measurements and physiologic measurements simultaneously. The Pearson correlation coefficient was used to find the correlation between acoustic parameters and EGG parameters in two groups(ordinary college students group and classical singing students group). Results : The results of the study were as follows : First, there was no correlation between Jitter and EGG Jitter in ordinary college students group, but there was strong correlation between Jitter and EGG Jitter in classical singing students group. Second, there was no correlation between Shimmer and EGG Shimmer in ordinary college students group, but there was strong correlation between Shimmer and EGG Shimmer in classical singing students group. Third, there was no correlation between Harmonic to Noise Ratio(HNR) and EGG HNR in ordinary college students group, but there was strong correlation between HNR and EGG HNR in classical singing students group. Finally, there was no correlation between Normalized Noise Energy(NNE) and EGG NNE in two groups.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1015-1019
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• 2003

A 50 day feeding trial was conducted with White Leghorn (WL) laying hens, 42 weeks old, to determine if feeding of varying levels of aflatoxin (AF), ochratoxin A (OA) or their combinations has any effect on their performance and egg quality parameters. Feeding of $T_4$, $T_7$, $T_8$, $T_9$ and $T_10$ caused significant reduction in feed intake of hens. Hen day egg productions were significantly reduced at all the levels of toxins except 0.5 ppm of AF. Maximum reduction in egg production was noticed at 2 and 4 ppm of AF and OA, respectively. Average body weight and egg weight were not affected by toxin feeding. The feed efficiency in terms of net feed efficiency and feed consumed per dozen egg produced was significantly reduced at higher levels of both the toxins and their combinations. Feed consumption for production of 1 kg egg mass remained uninfluenced due to aflatoxin feeding whereas significant increase in the value of the same was noticed at 4 ppm level of OA and combination of 1 and 2 ppm of AF and 2 and 4 ppm of OA ($T_9$ and $T_10$), respectively. Various levels of OA (1-4 ppm) and all the combination of two toxins ($T_8$, $T_9$ and $T_10$) significantly altered the shape index of eggs in laying hens. The shell thickness was significantly reduced by higher level of AF (2 ppm), OA (2 and 4 ppm) and their combination. Albumen index, Haugh Unit and yolk index remained unchanged due to incorporation of toxins in the diet. It is concluded that AF, OA either singly or in combination at higher levels could depress the performance in terms of egg production and feed efficiency significantly. The egg quality parameters i.e. shape index and shell thickness were also significantly affected.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.385-393
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• 2014

Purpose: The aim of this study is to examine the effects of egg consumption and suggest proper guidelines for consumption of eggs by determining the relationship between eggs and cholesterol. Methods: Literature review was conducted on the relationship between nutritional, functional properties of eggs and serum cholesterol, as well as cardiovascular disease. Results: Eggs, which are a good protein food with complete amino acid composition, contain vitamin A, riboflavin, vitamin $B1_2$, folic acid, vitamin D, vitamin E, vitamin K, calcium, iron, choline, selenium, ${\beta}$-carotene, lutein, zeaxanthin, etc. However the egg yolk has a high cholesterol content, which is associated with chronic diseases, including heart disease and hypertension. As a result, its intake is subject to regulation. Outbreak of heart disease by yolk intake can show different results depending on the characteristics of the subjects, amount of egg intake, and the implications of other foods eaten. It is difficult to determine whether eggs are beneficial, as they are the main supplying source for other major nutritive elements as well. Several research studies insist that when cholesterol intake increases by 100 mg, the level of serum cholesterol increases by 2.2~4.5 mg/dL and when serum cholesterol increases by 1%, the risk of heart disease increases by 2%. This indicates that a large intake of eggs can increase the risk of heart disease. Although the cholesterol of egg yolk and serum cholesterol are correlated, it is insufficient to conclude that only cholesterol and not other components are related to heart disease. In fact, other components in egg such as various unsaturated fatty acids and phospholipids could be related as well. Rather than concluding egg as a 'good' or 'bad' food according to its cholesterol content, it is important to define egg as a part of dietary patterns. Conclusion: Generalizing an indiscriminate and uniform amount of egg intake for all seems inadequate. However, patients with diabetes or heart disease should pay particular attention to the amount of egg intake. As for the norm, eating egg with vegetables as a substitute for other animal products seems beneficial.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.449-456
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• 2021

Objective: Seaweeds could be an alternative and functional feed resource. The purpose of this experiment is to investigate the effect of dietary supplementation of Sargassum meal on laying performance and egg quality of layers. Methods: Two hundred 36-wk-old layers were divided into five treatment groups. Each treatment had four replicates with 10 hens per experimental unit. The corn-soybean meal basal diet was formulated as control group. Sargassum meals were included 0%, 1%, 2%, 3%, or 5% to diets for five treatment groups, respectively. Treatment groups were isocaloric-isonitrogenous diets. Laying performance and egg quality were measured for eight weeks. Results: Sargassum meal supplementation did not affect daily feed intake. Supplementation 1% to 3% of Sargassum meal in diets increased daily laying rate and egg mass compared with those from control group (p<0.05). Egg qualities among five groups were all similar. Supplementation of 3% Sargassum meal increased the lightness of egg yolk (p<0.05). Eggs produced from layers fed 1% and 2% Sargassum meal had a higher consumer's acceptability than the control group (p<0.05). In blood characteristics, contents of glucose, nitrogen, triiodothyronine (T3) and thyroxine (T4) increased as the increase of supplementation ratio of Sargassum meal (p<0.05). In serum antibody titers, supplementation of 2% Sargassum meal stimulated a higher immunoglobulin M (IgM) level than that from control group (p<0.05). However, IgM content of layers fed diets with Sargassum meal ≥3% were decreased (p<0.05). There was no difference in IgA and IgG titers among groups. Conclusion: Supplementation of 1% to 3% Sargassum meal has shown to increase egg laying rate and egg mass of Leghorn layers. However, high supplementation (5%) would negatively affect laying performance. In consideration of laying performance, egg quality, consumer responses, and blood antibody, supplementation of Sargassum meal was suggested 2% in the diet for layers.