• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.1
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• pp.67-72
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• 2022

We investigated the changes in the egg diameter of chub mackerel Scomber japonicus with the stages of egg development (and distinguished between hydrated oocyte and non-hydrated oocyte) for 1, 2, 3, 5, 10, 15 and 30 days. The chub mackerel oocytes were preserved in seven fixing solutions (70% ethyl alcohol, 99.9% ethyl alcohol, 5% formalin, 10% formalin, 5% neutral buffered formalin, 10% neutral buffered formalin and Gilson's solution). At 30 days, the chub mackerel hydrated oocytes preserved in 70% ethyl alcohol and 99.9% ethyl alcohol had shrunk by 5.2% and 7.9%, respectively. Similarly, the non-hydrated oocytes in the same solutions shrunk by 10.3% and 14.0%, respectively. Oocytes preserved in Gilson's solution had an average egg diameter decrease in both the hydrated oocyte (by 16.9%) and non-hydrated oocytes (by 15.6%). The diameter of the preserved hydrated oocytes did not significantly differ between the 5% formalin, 10% formalin, 5% neutral buffered formalin and 10% neutral buffered formalin, with shrinkage percentages of 0.6%, 0.1%, 1.9% and 3.4%, respectively (P>0.05). Similarly, the shrinkage percentages of the non-hydrated oocytes were 4.3% (5% formalin), 5.5% (10% formalin), 4.3% (5% neutral buffered formalin), and 4.1% (10% neutral buffered formalin).

• Journal of Sericultural and Entomological Science
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• v.39 no.2
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• pp.134-139
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• 1997

To elucidate genetical and biochemical characters of the white egg strains preserved in National Sericultural and Entomology Research Institute(NSERI), RDA of Korea, the genetic segregation ratios in egg colours were investigated by crossing test, and egg pigment precursors were also analyzed by paper chromatography and UV-spectrophotometer scanning. The result obtained by crossing test between the white egg strains and normal one illustrated that the most of white egg strains showed typical segregation ratio of white egg-2(w-2), while maternal inheritance which can be seen in white egg-1(w-1) was not found in any white egg strains. Paper chromatographic analysis showed that egg extracts of all the white egg strains contained 3OH-kynurenine, while kynurenine which is known to existed in white egg-1(w-1) could not be detected at all. From the results of these experiments, it was found that all the white egg strains preserved in NSERI were classified as the white egg-2(w-2) strain.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.615-628
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• 2018

Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and low-density lipoprotein cholesterol/high density lipoprotein cholesterol (LDL-C/HDL-C) were significantly decreased (p<0.05) in the liver of rats treated with preserved eggs. Meanwhile, the levels of two important cancer markers, interleukin-6 (IL-6) and tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$), were also significantly decreased (p<0.05) in treated rats. In vitro studies were performed on Caco-2 cells, a human epithelial colorectal adenocarcinoma cell line. It demonstrated that the gastrointestinal (GI) digests of preserved eggs significantly accelerated (p<0.05) the apoptosis by upregulating caspase-3 in the Caco-2 cells. Besides, after treated with preserved eggs, the half maximal inhibitory concentration (IC50) of preserved eggs digests to Caco-2 cells was 5.75 mg/mL, indicating the significant inhibition of cell proliferation provided by preserved eggs (p<0.05). The results shown in this study demonstrated that preserved eggs may be a novel functional food involved with antilipemic, anti-inflammatory activity as well as the effect on accelarating the apoptosis of Caco-2 cells.

• Korean Journal of Animal Reproduction
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• v.20 no.2
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• pp.101-109
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• 1996

This study was done to find out the methods of long-term use of liquid boar semen in 100 ml plastic bottle for artificial insemination and to investigate differences between Lactose-Egg yolk and Biitschwiler diluents according to storage temperature, and effect of final glycerol concent ration in Lactose-Egg yolk diluent. Liquid boar semen diluted with Lactose-Egg yolk diluent showed significantly higher sperm motility (p<0.05) after 0.5 and 2h incubation at 37$^{\circ}C$,than Butschwiler diluent at all storage length when it was preserved in the 5$^{\circ}C$ refrigerator. The NAR acrosome in Lactose-Egg yolk diluent a after 0.5 and 2h incubation at 37$^{\circ}C$, respectively, during preservation periods was similar to that in Biitschwiler diluent. When liquid boar semen was preserved at 15$^{\circ}C$, liquid boar semen in the Butschwiler diluent showed significantly higher percentages of sperm motility and NAR acrosome from third day to seventh than that in Lactose-Egg yolk diluent. In the effect of final glycerol concentration of liquid boar semen in the Lactose-Egg yolk diluent, the final glycerol concentration of 2% showed higer percentages of sperm motility and NAR acrosome than that of 0, 1, 3, and 5%. Farrowing rate, litter size and average pig weight at birth did not differ significantly between Lactose-Egg yolk and But schwiler diluents. As a result of this study, we found out that liquid boar semen can be stored for 6-7 days at 5$^{\circ}C$ in Lactose-Egg yolk diluent and at 15$^{\circ}C$ in Butschwiler diluent.

• Korean Journal of Veterinary Research
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• v.33 no.2
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• pp.345-350
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• 1993

Multiple ejaculates were collected from four male mongrel dogs. The second fraction and the small volume of third fraction from the ejaculates were divided and treated as follows : control; addition of the egg-yolk Tris extender to the semen at $37^{\circ}C$. group I; Removal of seminal plasma, group II; addition of the glycerolated extender at $4^{\circ}C$, group III Removal of seminal plasma and addition of glycerolated extender at $4^{\circ}C$. The semen cooled to $4^{\circ}C$ was equlibrated for 2hrs and preserved in refrigerator at $4^{\circ}C$. The preserved semen was evaluated for kinetics, morphology, motility and thermoresistance daily for 3 days. 1. The kinectics after preserved days 2 and 3 of group I was significantly higher than that of control(p<0.05). 2. There were no significant difference in abnormal morphology of each group between the periods of storage. 3. The motility after preserved day 1 and days 3 of group I was significantly higher than that of others(p<0.05), and the molity after preserved days 2 of group I and III was signficantly higher than that of others(p<0.05). 4. When the molity of preserved semen was measured during incubation at $37^{\circ}C$, the motility of four groups was declined at similar rates. There was no effect of removal of seminal plasma and glycerol addition on thermoresistance.

• International Journal of Industrial Entomology and Biomaterials
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• v.15 no.1
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• pp.1-7
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• 2007

At present, multivoltine silkworm races reared five times per year involving huge manpower and rearing expenditure. Egg diapausing behavior is facultative in multivoltine and egg diapause was induced in selected multivoltine races by regulating temperature at $18^{\circ}C$, relative humidity 80% and photoperiod (6L:18D) in the late stage silkworm rearing. The maximum percentage of egg diapause induction was recorded in Rong Diazo, Diazo and MW13 showed 94%, 93% and 92% respectively, whereas the races A14DY and OS-616 showed minimum diapause induction 15% and 18% respectively. The diapause induced multivoltine eggs were preserved up to six months by cold preservation schedule normally adopted for bivoltine. After three and six months egg preservation, the diapause induced layings were released and observed for hatching percentage, all races showed above 82 % of hatching except the race AP12, which showed only 78 % of hatching. This methods reduce the crop cycle, gives strong safety backup and preventing the genetic erosion. This study helps formulating a new conservation method for multivoltine silkworm germplasm.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.603-622
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• 2013

Egg is a food that has been loved from ancient times by people all around the world. It has been called a present from god because its rounded shape was believed to refer to the earth. We found the oldest and most perfectly preserved egg fossil at Chunmachong (天馬) in Kyungju (慶州). We believe that it was used during the period of the Three States or the unified Silla (新羅), and, accordingly, it was a noble food that has been found at the king's grave of the age. Egg, which is called egg of chicken in Korean, was written as egg of chicken (鷄卵), son of chicken (鷄子), bird's egg of chicken (鷄蛋), and round thing of chicken (鷄丸) in the Korean alphabet and Chinese characters. The ancient countries had the following myths about eggs In myths about offspring by egg, they were born as heaven's will to make them god. There were 19 proverbs: 'Hitting a rock with an egg', 'It's like the yellow part of an egg' and 'Even an egg stops when it rolls', etc. According to a theory of divination based on topography, people use eggs when they find a good place. There are 10 proverbs (四字 成語): Dongjiipran (冬至立卵), Nanyeoseoktu (卵與石投) etc. Studies for analysis of egg recipes found in the old literature (cooking, agriculture and fishing, and medical books) in the Chosun Dynasty recorded 36 times where cuisine with egg was mentioned as the main ingredient, 154 times as a sub-ingredient, 79 times as a garnish, and 20 times etc. As a garnish, they were 'finely sliced', 'thin rectangular and the rhombus form', and 'rounded shape'; after grilling they were divided into yellow and white parts. When cooked, they were used in comparison of the size or shape of an object with that of other objects.

• Journal of Sericultural and Entomological Science
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• v.3
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• pp.29-31
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• 1963

This work was carried out to know the hereditary phenomenon of. the egg markings with 4 races preserved at Sericultural Experiment Station from 1962 to 1963. The results are as follows: 1. When crosses (Fig. 1) were made between females showing reticulate egg marks and males showing collected egg markings, the F$_1$ markings were all reticulate. From the reciprocal cross was made between the collected marking females and the reticulate marking males (Fig. 2), all the F$_1$ progeny showed the collected egg markings. 2. In the F$_2$ the expected phenotype for reticulate markings (recessive) was not expressed but the collected markings (dominance) were always appeared. 3. When each F$_2$ moth was inbred, the usual 3:1 ratio was obtained. 4. The F$_1$ egg markings as well as the spindle shape egg were not determined by its own genes but by the genes of its mother, because those were formed before fertilization. The results of such influences, when they can be identified, are called material effects. And such a phenomenon was called pseudomaternal inheritance by Tanaka. (1919)

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.365-379
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• 2022

The present study was conducted with the aim of investigating the effect of storage length, turning frequency and egg position on internal quality traits of chukar eggs obtained from 56-week-old chukar partridges under the same nutrition and management conditions. A total of 720 eggs were collected and assigned to 36 subgroups according to storage length (7, 14, 21, and 28 d), turning frequency (0, 1, and 24 per day) and egg position (pointed end up, blunt end up and horizontal). As a result of the study, almost all the internal quality traits of chukar eggs were negatively affected by lengthening of storage period especially 21 days and longer (p < 0.001). Internal egg quality traits weren't statistically affected by turning frequency except yolk index (p < 0.01). An improvement was observed in Haugh unit, albumen index and heigh of eggs stored with pointed end up (p < 0.001). Some significant interactions occurred among all internal egg quality traits which were mostly dependent on the eggs stored horizontally, extended storage time more than 21 days and egg turning during storage. The results and interactions showed that internal quality traits would be preserved well for the eggs stored less than 21 days with the position of pointed end up independent of turning. If the storage period was to exceed 21 days, the eggs should be positioned horizontally and turning should be applied to preserve the quality of chukar eggs.

• Animal Bioscience
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• v.35 no.2
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• pp.236-246
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• 2022

Objective: The objective of this study was to investigate the effect of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying hens' performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% PSM, for a 6 week period. Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs 0.21 g/100 g) and linoleic acid (20.65 vs 18.37 g/100 g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5℃) and room temperature (21℃) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh unit in eggs stored 28 days at 21℃ and lower albumen pH values for the overall storage time, both at 5℃ and 21℃, proving the antioxidant effect of pumpkin. Conclusion: Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.