• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.259-266
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• 2001

This study conducted to investigate the effects of dietary Korean medical herb residue on egg quality and serum cholesterol of laying hens under heat stress. One hundred forty four, 41 weeks old ISA brown commercial layer, were used in a 28 d growth assay with a 7d adjustment period. Dietary treatments Included 1) Control (basal diet), 2) KMHR1.0 (basal diet+1.0% korean medical herb residue), 2) KMHR2.0 (basal diet+2.0% Korean medical herb residue). For overall Period, laying hens fed KMHR1.0 diet were higher hen-day egg production than laying hens fed Control and KMHR2.0 diets with significant difference (quadratic effect, p<0.01). Egg weight, egg shell breaking strength and egg shell thickness were not influenced by Korean medical herb residue supplementation (P>0.05). As adding level of Korean medical herb residue increased in the diets, yolk color tended to increase, however, the differences failed to reach significance (P>0.05). Also, egg yolk index was not influenced by korean medical herb residue supplementation (P>0.05). Total-, HDL- LDL+VLDL-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Korean medical herb residue in the diets was increased without significant difference (P>0.05). In conclusion, supplementing 1.0% Korean medical herb residue to a corn SBM meal diet for laying hens increased hen-day egg production.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.100-102
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• 2002

This study was conducted to determine the effect of feeding betaine on egg production, lipid metabolism and osmoregulation in laying hens. Three hundred and sixty layers were fed corn-soy basal diet containing 16% CP, 2800 kcal/kg ME from 18 to weeks. Hens were provided with betaine 0, 300, 500 or 1200 ppm. Egg production, feed intake, egg weight and feed conversion were examined in every four weeks. Liver and egg betaine. serum cholesterol and neutal fat were measured at the mid experiment. Egg production was not statistically different among treatments from 18 to 26 weeks of age, but significantly increased for the rest of period in hens fed more than 600ppm betaine(P＜0.05). Betaine added treatments showed a tendency to increase feed intake. Feed conversion tended to improve from 26 to 33 weeks old in betaine supplemental groups. Egg qualify was not influenced by dietary supplemental betaine. Betaine supplementation seemed to increase in liver betaine. but not in egg betaine. Serum total cholesterol, triacylglycerol, abdominal fat content and ileal osmolality were not different. However, liver fat content was prone to decrease in betaine supplemental groups. The result of this experiment suggested that dietary supplemtal betaine can improve the egg production and decrease liver fat content.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.843-847
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• 2004

In order to understand the effects of different oils on the production performances and polyunsaturated fatty acids and cholesterol level in the yolk. 160 Hexices hens at 42 wks were divided into four groups randomly. Each group fed with control diet (CG), control diet+5% fish oil (FG), control diet+5% palm oil (PG) and control diet+5% soybean oil (SG), respectively. After three weeks' experiment, the results showed that: different oils showed no significant effect on feed/egg weight, egg white weight, body weight, C16, C18:3 n-6 and C20:4 n-6 contents in the yolk (p>0.05). But the egg mass of PG was higher than SG (p<0.05), the average egg weight of CG was lower than FG (p<0.05), and the of PG was lower than FG (p<0.05), during the experiment, FG gained more than SG (p<0.05), the cholesterol level in yolk of FG was lower than PG and CG (p<0.01), meanwhile the C20:5 n-3 content of FG was higher than CG and SG (p<0.01), and no C20:5 n-3 was detected in PF, as far as C22:6 n-3 in the yolk was concerned, FG was higher than PG (p<0.01), the C18:1 n-9 content of SG was lower than PG (p<0.05), the C18:2 n-6 content of SG was the highest than other three groups (p<0.01), and CG was the lowest, showed significant to FG (p<0.05), the C18:3 n-3 content of FG was higher than SG and PG (p<0.05), and the C20:1 n-9 content of FG was higher than other groups (p<0.01). The results demonstrated that fish oil could decrease the cholesterol and increase the n-3 fatty acids content in the yolk, and increase the n-3/n-6 level.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.1
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• pp.1-7
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• 1997

This experiment was conducted with total 960 brown layers, consisted of 8 treatment to investigate the effects of dietary chromium as chromium picolinate on egg production, egg quality, nutrient utilizability, serum traits and mortality in brown layers. Layers were fed diets with two levels of dietary protein (14% and 16%) and supplemented with 0, 200, 400, 800 ppb/kg of chromium as chromium picolinate, respectively. The highest egg production, egg weight and egg mass were found in 800 ppb chromium picolinate supplementation group with high protein level (16%) (p < 0.05). Although there was no significant difference, layers receiving 400 ppb of chromium picolinate with high protein (16%) represented the lowest broken eggs. The utilization of energy, dry matter and crude protein of 400 ppb chromium picolinate group with low protein level (14%) were significantly higher than those of control or other chromium picolinate group (p < 0.05). 400 ppb chromium picolinate with low protein level (14%) showed the lowest serum glucose concentration. But serum glucose concentrations in all treatments showed no significant differences. Present date revealed that the lowest serum cholesterol concentration of layers was found at 400 ppb chromium picolinate group with high protein level (16%) (p < 0.05). Crude protein content in yolk was significantly higher in eggs of layers received 800 ppb chromium picolinate and the lowest in eggs from layers received 400 ppb chromium picolinate among chromium picolinate levels (p < 0.05). Mortality was remarkably decreased by chromium picolinate supplementation and the lowest mortality value was found in layres receiving 800 ppb chromium picolinate with high protein level.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.645-651
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• 1999

The lipid and fatty acid composition of various poultry eggs were examined after extracting yolk oils from the eggs of caged hen, open barn-reared hen, mallard, and muscovy duck. Total lipid content in 100 g of each edible portion was the highest in muscovy duck egg followed by open barn-reared hen, mallard, caged hen, and natural hen eggs. The triglyceride contents in the egg were in the order of caged hen, open barn-reared hen, natural hen, mallard, and muscovy duck. The cholesterol contents in total lipid were the highest in caged hen and muscovy duck eggs(4.5%), and the lowest in mallard(3.3%). Caged hen eggs had higher neutral lipid ratio among total lipid, but had lower ratio of glycolipid and phospholipid compared with those of the open barn-reared hens. For fatty acid composition, linoleic acid was the highest in the muscovy and linolenic acid was the highest in open barn-reared hen eggs. The contents of arachidonic acid and Eicosapentaenoic acid(EPA) were the highest in muscovy eggs. On the other hand, the content of Docosahexaenoic acid(DHA) was the highest in muscovy duck eggs.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.64-65
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• 2001

Seven hundred twenty 56 wks old ISA brown layers were assigned to five dietary treatments for 12 weeks. Each treatment was consisted of 6 replications with 24 birds. Control diet was formulated to have 15% CP, 2800kcal/kg ME, 3.8% Ca and Cu-methionine chelate(Cu-Met) were added to control diet at the level of 25, 50, 75, 100ppm in Cu. Supplementation of 25, 75, 100ppm Cu in from of Cu-Met s increased egg productions by 2.11, 3.84, 3.66%, compare with control. Egg weight also increased by supplementation of Cu at 50, 75, 100ppm in Cu-Met. Gizzard erosion tened to increase by supplementary Cu-Met but were not significantly different. Supplementation of Cu at the level of 75, 100ppm Cu-Met treatments decreased crude fat level in liver. It concludes that supplementation of Cu at level in the form of 75 or 100ppm methionine chelate improves egg production with heavier egg weight and decreases crude fat content in the liver.

• Journal of Pharmaceutical Investigation
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• v.23 no.2
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• pp.111-118
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• 1993

The hemolytic characteristics of amphotericin B-containing liposomes have been investigated in vitro. From the hemolysis of human erythrocytes against free and liposomal amphotericin B, the marked reduction in the toxicity of amphotericin B was observed by incorporating the drug in egg PC liposomes. For 45 min, free amphotericin B at $9.6\;{\mu}g/ml$ could completely lyse 2 wt% human erythrocytes. However, liposomal amphotericin B had essentially no lytic effect even in the range over $9.6\;{\mu}g/ml$. In the 66 hr-hemolysis experiment, liposomal amphotericin B showed the slowly hemolysing chracteristics during the experimental period regardless of the concentration of amphotericin B but rapid hemolysis only for 12 hr was observed in the case of free amphotericin B and the degree of hemolysis for 12 hr was maintained after that time. Also the hemolysing ability of liposomal amphotericin B at $4\;{\mu}g/ml$ was lower than that of free amphotericin B at the same concentration for 66 hr. On the other hand, the dependence of hemolysis on amphotericin B contents in egg PC liposomes was significant between 1.64 mole% amphotericin B-containing liposomes and 15.79 or 27.27 mole% amphotericin B-containing liposomes. But no marked difference in hemolysis was observed between 15.79 and 27.27 mole% amphotericin B-containing liposomes. Especially, cholesterol as an excipient in amphotericin B-containing liposomes significantly reduced the hemolysis of human erythrocyte. The degree of hemolysis in 5 mole% amphotericin B-containing liposomes was reduced to approximately 50% of value in the cholesterol-free liposomes by adding 50% cholesterol.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.461-464
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• 1992

A survey of the cholesterol content of eggs obtained from commercial sources in Korea was conducted. Eggs from 17 different strain birds were obtained from the Poultry Random Sample Test Station at Ansung, Kyonggi province. Yolk cholesterol contents, determined by the colorimetric procedure, were obtained from three consecutively laid eggs from birds of about 63 weeks of age. The overall mean of cholesterol value was 17.25 mg/g of wet yolk and ranged from 16.40 to 18.18 mg/g yolk. Analysis of t-test between white shell eggs and brown shell eggs showed no difference in cholesterol content: however, the white shell eggs were somewhat high in cholesterol (17.41 vs. 17.08 mg/g yolk). Significant differences (p<0.05) were found in yolk cholesterol contents among strains within the breed.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.12
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• pp.1749-1754
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• 2014

The current experiment was designed to evaluate the efficacy of adding the multi-enzyme mixture (Natuzyme) into layers' diets with different levels of energy and available phosphorus in relation to laying performance, egg qualities, blood cholesterol level, microflora and intestinal viscosity. Two hundred and fifty 43-wk-old Hy-Line commercial layers were divided into five groups with five replicates per group (10 birds per replicate) and fed one of five experimental diets. A corn and soybean meal-based control diet was formulated and used as a control diet. Two experimental control diets were formulated to reduce energy and crude protein contents (rE) or energy, crude protein and phosphorus contents (rEP). In addition, Natuzyme was added into either rE (rE-Natu500) or rEP (rEP-Natu500) diet to reach a concentration of 500 mg per kg of diet. The experiment lasted 8 weeks. There were no significant differences in feed intake, egg production, egg weight, egg qualities such as eggshell color or Haugh unit, total cholesterol, relative organ weights and cecal microflora profiles between any dietary treatments. Natu500 supplementation into the rE diet, but not rEP diet significantly increased egg mass and eggshell qualities such as strength and thickness, but it decreased cecal ammonia concentration and intestinal viscosity in laying hens. In conclusion, the present study shows that adding multiple enzyme preparation could improve performance of laying hens fed energy and protein restricted diets.