• 제목/요약/키워드: yolk protein

검색결과 196건 처리시간 0.029초

Electrophoretic Pattern of Serum and Yolk Protein With Relation to In Vivo Oocyte Development by HCG Hormone Treatment in Catfish(Silurus asotus)

  • Yoon, Jong-Man;Kim, Young-Gill
    • 한국어업기술학회:학술대회논문집
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    • 한국어업기술학회 2000년도 춘계수산관련학회 공동학술대회발표요지집
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    • pp.282-283
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    • 2000
  • The egg development of various fishes is studied by various methods including electron microscopy(Matsuyama et al, 1991) and hormone treatment(Schoonbee et al. 1980). In addition to attempt to induce final maturation and spawning, the present experiments were conducted to investigate the influence of hCG upon reproductive cycles in catfish(Silurus asotus) with developing gonads and to stimulate the reproductive system during the rapid phase of gonadal development. (omitted)

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Effect of Substitution of Groundnut with Soybean Meal at Varying Fish Meal and Protein Levels on Performance and Egg Quality of Layer Chickens

  • Naulia, Uma;Singh, K.S.
    • Asian-Australasian Journal of Animal Sciences
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    • 제15권11호
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    • pp.1617-1621
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    • 2002
  • Two hundred and sixteen single comb white egg layers of the White Leghorn hens of 24 weeks of age were randomly allocated to 12 groups with three replications of six hens in each. Hens were fed in a factorial arrangement 2${\times}3{\times}$2, on diets containing either 16 or 18% crude protein with 0, 3 or 6% fish meal, replacing groundnut meal with soybean meal. Soybean meal incorporation improved (p<0.05) egg production, feed intake, feed conversion efficiency and egg weights. Egg quality traits of specific gravity, shape index, albumen index, yolk index and shell thickness remained unchanged. Laying performance was significantly (p<0.05) better at 18% than on 16% dietary protein level. Use of fish meal linearly improved egg production and feed conversion efficiency on diets supplemented with groundnut meal and fish meal incorporation showed quadratic improvement on feed conversion efficiency with SBM diets at 16% dietary protein level. Therefore, use of soybean meal as substitute of groundnut meal is recommended in layer diets, at 16% dietary protein level and fish meal incorporation could be beneficial for layers.

매미나방(Lymantria dispar L.)의 저장단백질에 관한 연구 (A Study of Storage Protein in Lymantria dispar L.)

  • 원종엽;김학열
    • 한국동물학회지
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    • 제33권3호
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    • pp.346-353
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    • 1990
  • 두 종류의 저장단백질이 매미나방의 발생기간동안 혈림프와 지방체에서 발견되었다. SPl은 분자량이 440,000이며 6개의 동일한 subunit으로 구성되어 있다. 또한 SPl은 당과 지질을 함유한 복합단백질이며 그 등전점은 6.2이었다. SPl은 암수 모두 종령기간동안 비슷한 고농도를 보여 주었지만 번데기시기에는 암수가 상이한 패턴을 보여주었다. 즉 SPl은 수컷에서 점진적 감소를 보여준 반면 암컷에서는 점진적 증가를 보여주었다. SPl은 면역학적으로 난황단백질과 동일성을 보여 주었고, 미국흰불나방과 꿀벌부채나방의 저장단백질과 부분적인 동질성을 보여주었다.

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노랑초파리의 난자형성 및 발생과정중의 단백질 양상의 변화 (Changes in Protein Patterns During Oogenesis and Development of Drosophila melanogaster)

  • 이양림;문영화;정숙연
    • 한국동물학회지
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    • 제24권1호
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    • pp.27-37
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    • 1981
  • 노랑초파리 (Drosophila melanogaster) 난자형성단계에 따른 난소와, 수정 후 발생에 EK른 발생배, 유충 그리고 번데기의 단백질양상을 polyacrylamide gel 전기영동법으로 조사하였다. 초파리 난자형성단계에 따른 난소의 단백질양상과, 수정 후 발생단계에 따른 단백질양상은 각 단계가 진행됨에 따라 전기영동상에서 band의 차이로 나타나는 질적인 면과 상대적인 양에 있어서 다양한 변화를 보여 주었다. 특히 난자형성 초기단계에서는 3개로 나타났던 난황단백질이 후기에는 한 개의 단백질로 전환해가는 현상을 나타내었다. 그리고 번데기시기까지의 단백질양상은 알의 시기에서 유충시기로의 전환점과 2령기에서 3령기로 전환되는 점에서 큰 변화를 보여 주었다.

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산란초기의 사료 내 조단백질 수준에 따른 계란 생산성 및 품질에 미치는 영향 (Effects of Different Levels of Dietary Crude Protein on Egg Production and Quality in Laying Hens during Early Stage of Egg Production)

  • 추연경;권형주;오성택;김용란;김은집;김동욱;강창원;안병기
    • 한국가금학회지
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    • 제40권4호
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    • pp.361-368
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    • 2013
  • 본 시험은 산란 초기에 있어 조단백질 수준이 미치는 영향을 조사함으로 산란 초기 사료 내 적정 단백질 수준을 제시하기 위한 목적으로 실시하였다. 공시 동물은 22주령 Hy-Line 갈색계를 이용하여 동일한 면적의 케이지에 모두 4개 처리구에 9반복, 반복당 20수씩 총 720수를 선발하여 2주간 일반 시판 사료로 예비 사육하였으며, 처리구별 산란율과 체중이 유사하도록 재배치한 후 총 12주간 사육하며, 조단백질 수준이 난생산성 및 품질 변화에 미치는 영향을 관찰하였다. 사료 섭취량의 경우 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 16% 처리구의 경우 다소 낮은 섭취량을 나타내었다. 산란율에 있어 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 16% 사료를 급여할 경우에도 산란율 95% 수준을 유지할 수 있는 결과를 보였다. 난중의 경우, 조단백질 19%를 제외하고, 조단백질 16~18%에서 선형적으로 증가하는 경향을 보였으나, 조단백질 수준에 따른 유의적인 차이가 나타나지는 않았다. 난질 항목에 있어 Haugh unit, 난각 두께 및 강도의 경우 조단백질 수준에 따른 유의적인 차이가 나타나지 않았다. 난황색에서 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 수준이 증가할수록 난황색이 옅어지는 경향을 발견할 수 있었다. 따라서 본 연구는 한국사양표준 2차 개정판(2012)에서 규정하고 있는 주요 아미노산(Lys, TSAA, Thr) 수준을 유지하고, 사료 섭취량이 105 g 이상의 조건이라면 조단백질 16% 수준으로도 초기의 난 생산성 및 품질에 큰 문제는 없을 것으로 사료된다.

The Effects of Vitamin D Supplementation to Peak-producing Hens Fed Diets Differing in Fat Source and Level on Laying Performance, Metabolic Profile, and Egg Quality

  • Turgut, L.;Hayirl, Armagan;Celebi, S.;Yoruk, M.A.;Gul, M.;Karaoglu, M.;Macit, M.
    • Asian-Australasian Journal of Animal Sciences
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    • 제19권8호
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    • pp.1179-1189
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    • 2006
  • This experiment was designed to examine the effects of supplemental vitamin D on laying performance, metabolic profile and egg quality of hens fed diets containing different fat sources and levels. Lohman strains (n = 480) were assigned to one of 10 diets: basal diet (BD), BD plus 2.5 and 5.0% sunflower oil (SO) or tallow (T) at vitamin D provided $1{\times}$ and $3{\times}$ of the current recommendation. The experiment lasted from week 30 to 44 of age. Each diet was tested in 12 replicate cages of 4 hens. Production, metabolism, and egg quality data were subjected to three-way ANOVA. Both fats decreased feed intake (FI) as compared to BD. Increasing SO and T levels linearly decreased and quadratically increased FI, respectively. The dietary factors did not affect egg production (EP) and egg weight. Vitamin D supplementation increased and decreased EP when diets contained SO and T, respectively. Feed conversion efficiency (FCE) for hens fed SO was lower than for hens fed T. However, increasing T level improved FCE, whereas increasing SO level worsened FCR. Vitamin D supplementation increased serum vitamin D and glucose concentrations. Vitamin D supplementation also caused a decrease and an increase in serum vitamin D concentration when diets contained SO and T, respectively. Serum glucose concentration for hens fed SO was lower than hens fed T. Increasing fat level linearly increased serum triglyceride and VLDL concentrations, regardless of the fat type. Increasing SO level linearly decreased serum cholesterol concentration. Vitamin D supplementation did not alter lipid metabolites. The dietary factors did not affect serum total protein, Ca, and P concentrations. As compared with BD, feeding SO decreased dry tibia and ash weights more than feeding T. Vitamin D supplementation tended to increase dry tibia weight and decrease tibia ash weight. Eggshell strength and thickness, yolk and albumen indexes, and Haugh unit were not responsive to the dietary factors. Eggshell strength quadratically increased with increasing T level. Yolk color for hens fed SO was lower than for hens fed T. The dietary factors did not affect most of yolk fatty acids. Increasing SO level quadratically decreased yolk $C_{18:2}$ concentration. Vitamin D supplementation increased and decreased yolk $C_{18:2}$ concentration when diets contained SO and T, respectively. In conclusion, increasing fat level improved laying performance without altering metabolic profile and egg quality. Vitamin D supplementation had minor alteration effects on laying performance, metabolic profile, and egg quality in response to fat feeding.

Effects of Fermented Garlic Powder on Production Performance, Egg Quality, Blood Profiles and Fatty Acids Composition of Egg Yolk in Laying Hens

  • Ao, X.;Yoo, J.S.;Lee, J.H.;Jang, H.D.;Wang, J.P.;Zhou, T.X.;Kim, I.H.
    • Asian-Australasian Journal of Animal Sciences
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    • 제23권6호
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    • pp.786-791
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    • 2010
  • The effects of fermented garlic powder on production performance, egg quality, blood profiles and fatty acid composition of egg yolk in laying hens were studied in a 35-d experiment. Two-hundred and forty (ISA brown) layers aged 41 weeks were randomly allocated into the following four treatments: i) CON (basal diet); ii) G1 (CON+fermented garlic powder 1.0%); iii) G2 (CON+fermented garlic powder 2.0%) and iv) G3 (CON+fermented garlic powder 3.0%). There were no differences (p>0.05) among treatments in egg production, egg weight, eggshell breaking strength and eggshell thickness throughout the whole experimental period. However, yolk height was increased significantly (p<0.05) by the addition of fermented garlic powder during the 5th week while yolk color was greater (p<0.05) in G2 and G3 than in CON and G1 in the 5th week. Compared with CON, Haugh unit was increased (p<0.05) in response to fermented garlic powder treatments during the 5th week. No significant effects on total protein, albumin and IgG were observed in response to any of the treatments over the experimental period (p>0.05). There was a significant (p<0.05) reduction in plasma cholesterol concentration when the dietary level of fermented garlic powder was increased from 0.0 to 3.0%. The levels of saturated fatty acids (SFA) were significantly decreased (p<0.05) in response to G2 and G3 while monounsaturated fatty acids (MUFA) were higher (p<0.05) in G2 and G3 treatment groups than in CON and G1. Compared with other treatments, polyunsaturated fatty acids (PUFA) and PUFA:SFA ratio were higher (p<0.05) in G3. In conclusion, this study demonstrated that addition of fermented garlic powder reduced plasma cholesterol concentration and did not cause adverse effects on production performance. Moreover, addition of 3.0% garlic powder decreased SFA but increased PUFA and PUFA:SFA ratio in egg yolk.

계란의 Cholesterol : 문제점과 대책 (Egg Cholesterol : Effects on Health and Perspective)

  • 지규만
    • 한국가금학회지
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    • 제21권2호
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    • pp.139-150
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    • 1994
  • Egg cholesterol has been a hot issue in respect of it's effect on health and diseases in human. There is a general recognition that the cholesterol from eggs is similar to that from the other dietary sources in its biochemical functions. Many evidences show that egg yolk increased plasma cholesterol levels at an average rate of 2.3 mg /100 rnL plasma for every 100 mg cholesterol consumed. The elevation of plasma cholesterol could, however, be altered by various dietary factors such as ratios of polyunsaturated fatty acids and saturated fatty acids. Blood cholesterol levels of Korean adults have been raised up to, on the average, 193 and 187 mg /100 mL plasma for men and women, respectively, from 167/5 mg /100 mL in 1980. Furthermore, proportion of hypercholesterolemics(> 210 mg /dL) has been increased up to 23% of the population. These changes in blood cholesterol levels are attributed to the changes of dietary patterns, suggesting the arguement that Koreans are insensitive to changes of blood cholesterol is not right. Egg cholesterol levels have never been successfully reduced to any significant levels even with tremendous amounts of efforts made during last decades. The alternative and the best way to control blood cholesterol level originating from egg consumption appeares to enrich egg fat with omega-3 series fatty acids. Ingestion of the fatty acid group has specific functions to reduce hypertension and prevent various types of cancer as well as to reduce blood cholesterol. Another way to reduce egg cholesterol directly is to produce smaller egg yolk without reducing whole egg size since cholesterol is located only in the yolk. It is important to keep faith with consumers by providing correct informations on eggs, meanwhile efforts need to focus on to improve the quality of eggs as one of the best protein food items.

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다당류를 이용한 수용성 난황 단백질의 분리 (Separation of water-soluble egg yolk proteins using polysaccharide)

  • 문태화;이현종
    • Applied Biological Chemistry
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    • 제36권4호
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    • pp.296-303
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    • 1993
  • 식품첨가물로 허용되어 있는 알긴산나트륨, 알긴산프로필렌글리콜(PGA), 카르복시메틸셀룰로오스나트륨(CMC), 펙틴 등 4종의 다당류를 이용하여 달걀 노른자의 수용성 단백질을 분리하기 위한 조건을 반응표면 분석법으로 조사하였다. Rotatable hexagon design으로 실험을 계획하여 다당류의 사용농도 5개 수준, 반응 pH 3개 수준에서 상층액 중의 단백질과 지방질 함량을 각각 측정하여 2차 회귀모형을 구하였다. 통계분석 결과 반응 pH가 다당류의 농도보다 난황 단백질-다당류 상호작용에 더 영향을 미치는 요인으로 밝혀졌다. 각 반응도의 contour plot을 작성, 분석하여 수용성 난황 단백질 분리의 조건으로 알긴산나트륨; 농도 $0.23{\sim}0.25%$, $pH\;5.9{\sim}6.0$, PGA; 농도 $0.15{\sim}0.17%$, $pH\;4.3{\sim}4.5$, CMC; 농도$0.30{\sim}0.31%$, pH 3.0 펙틴; 농도 $0.09{\sim}0.10%$, $pH\;5.6{\sim}5.8$을 설정하였다.

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The Development of Gastrointestinal Tract and Pancreatic Enzymes in White Roman Geese

  • Shih, B.L.;Yu, B.;Hsu, J.C.
    • Asian-Australasian Journal of Animal Sciences
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    • 제18권6호
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    • pp.841-847
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    • 2005
  • The objective of this experiment was to investigate the development of gastrointestinal tract and activities of pancreatic enzymes in White Roman geese. Thirty developing embryos at the 22th, 24th and 26th day of incubation and at hatching, and sixteen or eight goslings, half males and half females, at the 1, 3, 7 or 11, 14, 21 and 28 days of age were sampled, respectively. The weights of the yolk, gastrointestinal tract and intestinal length, and the activities of pancreatic enzymes were measured. Residual yolk weight decreased rapidly during late incubation and was nearly depleted at 3 days of age. The protein and energy contents in the residual yolk of goslings at 3 days of age were significantly (p<0.05) less than those at the late incubation. From 6 days before hatching to 28 days of age, the absolute weights of gizzard, proventriculus, liver, pancreas, small intestine and large intestine in goslings increased by 48, 457, 94, 2334, 89 and 76 times, respectively. The relative weights of proventriculus, gizzard, liver, pancreas, small intestine and large intestine reached peaks at 3, 3, 14, 14, 11 and 11 days of age, respectively, and then decreased gradually. However, the relative lengths of small intestine and large intestine reached peaks at 3 days of age and at hatching, respectively. The activities of pancreatic trypsin and chymotrypsin increased sharply from hatching to 14 day of age, and then decreased gradually until 21 days of age. The activity and specific activity of pancreatic amylase were increased following by age and peaked at 7 to 11 and 21 days of age, respectively. The activity and specific activity of pancreatic lipase reached a plateau from 11 to 28 days of age. These results indicate that the gastrointestinal tract and activities of pancreatic enzymes developed more rapidly than body weight through the early growing period of goslings.