• Title/Summary/Keyword: egg product

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Effects of Feeding Autoclaved Poultry By-product and Hatchery By-product Meals on Laying Hen Performances (가압열처리한 도계부산물 및 부화부산물 사료 급여가 산란능력에 미치는 영향)

  • 이규호
    • Korean Journal of Poultry Science
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    • v.24 no.4
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    • pp.199-206
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    • 1997
  • In this experiment, three kinds of autoclaved poultry by-product meals, P1 (head+feet+viscera), P2(P1+blood), and P3(P2+feathers), mixed as to the yielding ratios, and three kinds of autoclaved hatchery by-products meals, H1 (male d-old chicks of egg strain), H2(dead embryos & infertile eggs), and H3(H1+H2, 2:1) were formulated into the layer diets each at 5% level, respectively, and compared with the control diets(C) containing fishmeal on laying performances and egg qualifies. The egg production, average egg weight, feed intake and feed conversion were not significantly affected by the poultry or hatchery by-product meals. The egg shell qualities, such as the egg specific gravity, egg breaking strength and shell thickness, were not different among treatments. The egg yolk colour was improved by the feeding of hatchery by-products meals (P<0.05). In conclusion, pultry and hatchery by-product meals could be used in layer diets without any adverse effects on laying performances to substitute for fishmeal at about 5% level.

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EFFECT OF DIETARY LIPIDS ON LIVER, SERUM AND EGG YOLK CHOLESTEROL CONTENTS OF LAYING HENS

  • Han, C.K.;Sung, K.S.;Yoon, C.S.;Lee, N.H.;Kim, C.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.6 no.2
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    • pp.243-248
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    • 1993
  • The effect of dietary lipid factors (plant and animal oil, cholesterol and ${\beta}$-sitosterol) on the liver, serum, and egg yolk cholesterol levels of the laying hen was studied. Single Comb White Leghorn laying hens, at 28 weeks of age, were fed two basal diets containing 8.0% soybean oil or 8.0% fish oil, with or without supplemental cholesterol (1.0%), ${\beta}$-sitosterol (2.0%) or combinations of both. Restricting caloric intake resulted in significantly (p<.05) decreased egg production and the total amount of cholesterol excreted via the egg was significantly (p<.05) different among treatment groups. Cholesterol supplementation to the two basal diets resulted in a significant elevation of liver, serum and egg yolk cholesterol levels. The addition of ${\beta}$-sitosterol lowered the cholesterol levels in liver and serum, while increased in the egg yolk (SO + ST, FO + ST). The anticholesterogenic effect of dietary ${\beta}$-sitosterol was not clearly exhibited in this study.

Effect of Types of Egg Shell Calcium Salts and Egg Shell Membrane on Calcium Metabolism in Rats (난각 칼슘염의 종류와 난막의 존재유무가 흰쥐의 칼슘대사에 미치는 영향)

  • Noh, Kyung-Hee;Lee, Sang-Hyun;Ma, Jie;Zhou, Yusi;Kim, Jae-Cherl;Kim, Myo-Jeong;Song, Young-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.853-859
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    • 2006
  • This study was carried out to investigate the effect of egg shell calcium salt types and egg shell membrane on calcium metabolism in rats. Sprague-Dawley male rats, 4 weeks of age, were fed on free-calcium diets for 2 weeks after adjustment period. Rats weighing approximately $247{\pm}2.3g$ were divided into 6 groups and were fed on the experimental diets containing 0.2% calcium for 4 weeks. Experimental groups were as follows; {ES(M+)} (egg shell powder diet with egg shell membrane), {ES(M-)} (egg shell powder diet without egg shell membrane), {AC(M+)} (egg shell calcium acetate diet with egg shell membrance), {AC(M-)} (egg shell calcium acetate diet without eg shell membrane), {GC(M+)} (egg shell calcium glucuronate diet with egg shell membrane) and {GC(M-)} (egg shell calcium glucuronate diet without egg shell membrane). Bone length of femur was significantly different by the types (p<0.05) of egg shell calcium salts. Bone mineral density of femur showed the highest level in AC(M-) group. Calcium content of femur and calcium absorption rate were higher in egg shell calcium salt groups than in eg shell powder groups. Calcium absorption rate and retention were significantly different (p<0.05) among the types of eg shell calcium salts and were higher in the AC(M-) group than in the other groups. Alkaline phosphatase activity, parathyroid hormone and osteocalcin levels of serum showed no significant difference among the experimental groups. From the above results, it is concluded that bioavailability of calcium is higher in groups of egg shell calcium salts compared to those in egg shell powder, even though egg shell membrane has no effect on calcium metabolism. Thus, these findings suggest the possibility of using egg shell calcium salts as a functional food material related to calcium metabolism.

Separation and Purification of Cholesterol from By-product of Low Cholesterol Egg Yolk (저콜레스테롤 난황 제조시 생성되는 부산물로부터 콜레스테롤의 분리 정제)

  • 유익종;조혜연;박우문;전기홍;최성유
    • Food Science of Animal Resources
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    • v.20 no.1
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    • pp.36-43
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    • 2000
  • $\beta$-cyclodextrin adsorption and saponification methods were applied to isolate and purify cholesterol from the by-product of the low-cholesterol egg yolk product. They by-product was prepared from processing low-cholesterol egg yolk followed by extracting with chloroform to remove $\beta$-cyclodextrin and concentrated to 3,069 mg% cholesterol. When $\beta$-cyclodextrin method between two purification methods was applied, 50% ethanol as a solvent showed higher cholesterol concentration of 5.82% rather than the other solvents. Repeated purification of 3 times could not improve the cholesterol concentration significantly(p<0.05). In case of purification using saponification method, hexane as a solvent for extraction of unsaponificated materials was more efficient to increase cholesterol concentration than chloroform and ether. 60 times(v/w) saponification solution (95% ethanol:33% KOH = 94:6) of sample weight was most effective to increase the cholesterol concentration of 35.7%. Repeated purification process by saponification method could increase cholesterol concentration to 95.7% by 4 times repetition.

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Effect of Batter Ingredients on Changes I Frying Oil and Fried Products (튀김재료가 튀김기름의 변화와 튀김 산물에 미치는 영향)

  • 배명숙
    • Journal of the Korean Home Economics Association
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    • v.18 no.1
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    • pp.25-33
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    • 1980
  • Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

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A Study on Microbiological Quality & Safety Control of Dongtae-Jeon(Pan-fried dish) and Rolled Egg in Packaged Meals(Dosirak) with Various Cooking Processes (시판 도시락 중 동태전과 달걀말이의 생산단계에 따른 품질관리에 관한 연구)

  • 김혜영;고성희
    • Korean journal of food and cookery science
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    • v.20 no.3
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    • pp.292-298
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    • 2004
  • This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

Effects of Egg Yolk Antibodies Produced in Response to Different Antigenic Fractions of E. coli O157:H7 on E. coli Suppression

  • Chae, H.S.;Singh, N.K.;Ahn, C.N.;Yoo, Y.M.;Jeong, S.G.;Ham, J.S.;Kim, D.W.
    • 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.

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

  • Lee, Hyun Jung;Jo, Cheorun;Nam, Ki Chang;Lee, Kyung Haeng
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.449-455
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    • 2016
  • We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

First Report on Isolation of Salmonella Enteritidis from Eggs at Grocery Stores in Korea

  • Kim, Young Jo;Song, Bo Ra;Lim, Jong Su;Heo, Eun Jeong;Park, Hyun Jung;Wee, Sung Hwan;Oh, Soon Min;Moon, Jin San
    • Food Science of Animal Resources
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    • v.33 no.2
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    • pp.239-243
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    • 2013
  • Salmonella Enteritidis is responsible for causing foodborne diseases upon consumption of egg products. While cases of S. Enteritidis isolation from eggs have been reported in other countries, no such cases have previously been reported in Korea. In this study, we report the first isolation and identification of S. Enteritidis from domestically distributed eggs in Korea. Eggs were collected from eight countrywide grocery stores during different seasons between 2011 and 2012. Egg contents and washing solution of egg shells were incubated in buffered peptone water, and the enriched broth was further enriched in tetrathionate broth and Rappaport-Vassiliadis. The secondary enriched broth was streaked on xylose lysine desoxycholate agar. The suspected colonies were confirmed to S. Enteritidis by a biochemical test, serotyping, and PCR test. Genetic relatedness among the isolates was analyzed using Diversilab Salmonella kit. Three strains of S. Enteritidis were isolated from egg contents and egg shells collected from grocery stores of the Eumseong-city in the fall of 2011. All three stains showed resistance to chloramphenicol, streptomycin, nalidixic acid, and ampicillin by the disk diffusion method. In addition, the isolates showed more than 99% DNA homology, indicating that they were presumably identical strains. Therefore, there is a requirement to monitor and control against S. Enteritidis from eggs in Korea.

Antioxidative Effect of Enzymatic Protein Hydrolysate from Lecithin-Free Egg Yolk (레시틴 추출 잔사인 계란노른자의 효소적 단백질 가순분해물의 항산화 특성)

  • 박표잠;정원교;최영일;김세권
    • Journal of Life Science
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    • v.10 no.2
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    • pp.131-139
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    • 2000
  • Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

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