사료 내 DHA/EPA, Lutein의 첨가가 계란의 화학적 조성 및 품질에 미치는 영향

장성훈 강원대학교 대학원 2015 국내석사

본 논문은 산란계 사료 첨가물질로서 DHA+EPA혼합지방산(연구 1)과 lutein(연구 2)의 첨가가 계란의 지방산 조성, lutein함량에 미치는 효과와 HU, 난황색 등 계란 품질과 산란 성적에 미치는 영향을 평가한 것이다. 연구 1. 산란계 사료에 DHA+EPA혼합지방산의 수준 별 첨가 급여가 산란 성적, 계란 내 지방산 조성 및 계란 품질에 미치는 영향 본 연구는 DHA와 EPA가 2:1로 구성된 혼합지방산 첨가제를 산란계 사료에 수준별로 첨가 급여 한 후 계란의 지방산 조성에 미치는 영향을 조사하였다. 시험 처리는 DHA+EPA 첨가제를 각각 0%(대조구), 2.0%와 4.0%를 첨가한 사료 등 총 3처리를 두었다. 시험동물로 Lohman brown 산란계를 처리 당 5반복, 반복 당 8수로 총 120수를 공시하여 총 6주간 사양시험을 실시하였다. 실험 결과 DHA+EPA혼합지방산을 첨가한 구에서 대조 구에 비해 사료섭취량이 유의적(p<0.05)으로 감소하였으나 난중, 난생산량, egg mass등에서는 유의적인 차이가 나타나지 않았다. DHA+EPA혼합지방산을 사료에 첨가하면 첨가 수준에 비례하여 유의적(p<0.05)으로 난황 내 DHA와 EPA함량이 증가하였다. 대조구에서도 미량의 DHA는 검출되었으나 EPA는 검출되지 않았다. DHA+EPA혼합지방산 첨가구에서 난황의 linoleic acid가 유의적(p<0.05)으로 증가한 반면, oleic acid와 arachidonic acid는 유의적(p<0.05)으로 감소하였다. 난황색도는 DHA+EPA4.0% 처리구에서 대조구에 비해 유의적(p<0.05)으로 증가하였고 HU는 DHA+EPA혼합지방산 첨가구에서 유의적(p<0.05)으로 개선되었다. 연구 2. 산란계 사료에 lutein의 수준 별 첨가 급여가 산란 성적, 계란 내 lutein 조성 및 계란 품질에 미치는 영향 본 연구에서는 산란계 사료에 lutein을 수준별로 첨가 급여하여 lutein이 계란으로 이행되는 정도와 계란 품질에 미치는 효과를 평가하였다. Lutein첨가제를 각각 0%(대조구), 0.3%, 0.5%, 1.0% 첨가로 총 4처리를 두었다. 처리 당 5반복, 반복 당 8수로 66주령의 Lohman brown 산란계 160수를 공시하여 총 6주간 사양시험을 실시하였다. 시험결과 산란계 사료에 lutein을 첨가할 경우 무 첨가 대조구에 비하여 유의적(p<0.05)으로 사료섭취량이 감소하였고, 이에 따라 산란율이 유의적(p<0.05)으로 감소하였다. 산란계의 사료에 첨가한 lutein 수준에 비례하여 난황 내 lutein 함량은 유의적(p<0.05)으로 높아지는 것으로 나타났다. 난황 내 lutein의 증가 추세는 lutein첨가 시험 급여 경과 5주까지 누적적으로 상승하였으나 경과 6주시점에서는 더 이상의 누적효과는 나타나지 않았다. 본 시험에서는 사료내 lutein의 첨가로 계란의 lutein함량이 대조구에 비하여 평균 2.7배 높아진 것으로 나타났다. 난황 황색도는 lutein첨가사료 급여 1주차에서부터 새로 내 lutein 첨가수준에 비례하여 유의적(p<0.05)으로 개선되었다. 계란의 HU은 lutein첨가사료 급여 1주차부터 유의적(p<0.05)으로 개선되었다. 본 연구를 통하여 산란계 사료에 DHA+EPA를 첨가하여 계란 내 DHA와 EPA함량은 높아지지만 arachidonic acid와 oleic acid의 수준을 낮아진다는 점을 규명하였다. 또한 사료 내 lutein을 첨가하여 계란의 lutein 수준을 높있 수 있으나 lutein첨가제의 특성에 따라 사료섭취량이 감소하여 산란율이 감소할 수 있다는 사실을 발견하였다. Study 1. Effect of dietary DHA+EPA mixture supplementation levels on laying performance, fatty acid profiles of egg and egg quality Total 120 laying hens (Lohmann brown, 60 wks old) were randomly allocated into 3 treatments, with 5 replications per treatment and 8 birds per replication. Three experimental treatments were designated according to the supplementation levels of dietary DHA+EPA mixture, those were 0%(control), 2.0% and 4.0% DHA+EPA mixtures. There were significant decreases in feed intake in laying hens fed DHA+EPA supplemented diets compared to control birds. However, egg production and egg weight were not different among treatments. Dietary DHA+EPA mixture supplementation increased (p<0.05) DHA and EPA concentrations in egg yolk by dose dependent manner. Small amount of DHA was observed in control eggs, but EPA was not detected in the control eggs. Fatty acids including arachidonic acid, oleic acid, behenic acid, cis-eicosatrienoic acid were significantly(p<0.05) reduced by feeding DHA+EPA mixtures supplemented diets compared to control group. DHA+EPA mixtures supplementation improved the HU of eggs significantly(p<0.05). This study showed that dietary dietary DHA+EPA mixtures were successful to increase DHA and EPA concentrations of eggs. This study also showed that DHA+EPA mixtures were able to change other fatty acid concentrations of egg. Exp 2. Effect of dietary lutein supplementation levels on laying performance , egg lutein concentration and egg quality Totally 160 laying hens (Lohmann brown, 66 wks old) were randomly allocated into 4 treatments with 5 replicates per treatment and 8 birds per replicate. Four experimental treatments were designated according to the levels of dietary lutein additive supplementation, those were 0%(control), 0.3%, 0.5% and 1.0% lutein additives. Lutein concentration of egg yolk and other egg quality parameters were evaluated every week. Feeding lutein supplemented diet significantly increased the lutein concentration of egg compared to that of control egg. Increasing levels of dietary lutein increased egg lutein with dose-dependent manner. Accumulation of lutein into egg yolk was observed just after 1 week feeding of lutein supplemented diet. Extended feeding evidently showed a cumulative increase in egg lutein although this duration-dependent cumulative increase disappeared after 5 weeks. Egg laying performance was tended to decrease by feeding lutein supplemented diets regardless of supplementation levels. However, feeding lutein improved both HU of eggs and yolk color compared to those of control eggs. This study showed that dietary lutein can be successfully transferred to egg yolk. This study also showed that dietary lutein supplementation was able to improve both yolk color score and HU of eggs.

Sequential separation of value added components from egg white and thier application

Abeyrathne, E. D. N. S. 서울대학교 대학원 2013 국내박사

The objectives of this research are to separate value added components from egg white in sequence without using any toxic chemicals, and hydrolyzing ovalbumin and ovomucin to produce bioactive peptides. Egg white was homogenized with distilled water (DW), and lysozyme was separated using FPC 3500 cation exchange chromatography. After separating lysozyme, the lysozyme-free supernatant was adjusted to pH 4.75 to separate ovomicin using iso-electric precipitation. The precipitated ovomucin was washed, re-dissolved at pH 12.0 and lyophilized. Ovotransferrin was separated using a two-step precipitation of ovotransferrin from the lysozyme- and ovomucin-free supernatant. Lastly, ovalbumin was separated from the supernatant fractions after ovotransferrin separation. The yield of ovomucin and ovalbumin was > 98% and that of the ovotransferrin and lysozyme was > 85%. The purity of separated proteins was > 90%, and the activity of ovalbumin, ovotransferrin and lysozyme > 95%. The yield and purity results were similar for individual and sequential separation, and laboratory and sequential separations. This indicated that the final sequential separation protocol could be used for commercial production of the four major egg white proteins, and the method is simple and economical. The hydrolysates of ovalbumin and ovomucin prepared using enzyme or thermal treatments showed multiple functionalities. Among the ovalbumin treatments, 0 hr pepsin with heat inactivation at 100 oC for 15 minutes (OAP), 0 hr pepsin with heat inactivation at 100 oC for 15 minutes and then 3 hr α-chymotrypsin at 37 oC (OAC), 0 hr pepsin with heat inactivation at 100 oC for 15 minutes and then 3 hr protease at 37 oC (OAPePr), 0 hr pepsin with heat inactivation at 100 oC for 15 minutes and then 3 hr papain at 37 oC (OAPePa), and 0 hr pepsin with heat inactivation at 100 oC for 15 minutes and then 3 hr trypsin at 37 oC (OAPrTr) showed high bioactivities, among them OAPrTr showed the highest Fe2+-chelating and antioxidant activities (p < 0.05). Among the ovomucin treatments, adjusting pH to 12.0 followed by heating for 15 minutes at 100 oC showed the strongest antioxidant and iron chelating activity (p<0.05). All hydrolysates from ovalbumin showed good ACE-inhibitory activity and Ovomucin hydrolyzed with papain and protease showed similar activity. Emulsifying properties are good among the hydrolysates of ovalbumin as well as ovomucin. This indicated that separated egg white proteins can be used to produce bioactive peptides with multiple bioactive functions and can be used as nutraceuticals and have high potentials to be used as pharmaceutical agents. Separation of egg white proteins and production of bioactive peptides using the separated proteins will increase the use as well as the value of egg, which will be important for the sustainability of egg industry. Key words: Ovalbumin, Ovotransferrin, Lysozyme, Ovomucin, Sequential Separation, Hydrolysates, Functional properties

식용란 수집판매업의 위해요소분석 및 S. enteritidis 저감화를 위한 세척수 효과 연구

최범근 경희대학교 일반대학원 2015 국내석사

The objectives of this study were to analyze microbial and chemical hazards of environment and eggs in wholesale egg distributor for safe egg distribution. In addition, effect of various wash water on the reduction of S. Enteritidis and its survival on egg shell as well as on the qualities of eggs during storage at 10 and 20℃. Twenty wholesale egg distributors in Seoul and Gyeonggi-do were visited to analyze hazards in the environment and eggs for sale. Airborne microorganisms, aerobic plate counts and E. coli in work place were analyzed with rodac plate. Microbial and chemical hazards were also analyzed in eggs. In microbiological hazards analysis, the levels of aerobic plate counts, E. coli, coliforms, and Salmonella in egg shells and egg contents were analyzed. In chemical hazards analysis, antibiotic in egg content was analyzed with Premi Test. In addition, effects of various wash water on the reduction of S. Enteritidis and aerobic plate counts were evaluated. Qualities of eggs washed with tap water, sodium hypochlorite or slightly acidic electrolyzed water were also compared during storage at 10 and 20℃. As an index of quality, haugh unit, weight reduction and pH of egg white and egg yolk were measured with washed egg. In order to investigate the effect of various wash water on the penetration of S. Enteritidis into eggs and its survival on egg shell, eggs were inoculated with 5±0.05 log CFU/ml of S. Enteritidis on the surface of egg shell. Then, eggs were stored at 10 and 20℃ and S. Enteritidis in egg shell and egg content were analyzed at 0, 5, 10, and 25 days. The results of this study are as follows: In the results of environment hazards analysis, the levels of airborne microorganisms and aerobic plate counts in work place was ranged from 2.4 to 34.9 CFU/plate and 1.66~2.04 log CFU/plate, respectively. E. coli was not detected in work place. In results of hazards analysis in egg, aerobic plate counts of egg shell and egg content was 2.51±0.89 and 0.33±0.75 logs CFU/g, respectively, while E. coli, coliforms, Salmonella, antibiotic were not detected. According to the results of washed egg quality, reduction percentage of haugh unit and weight was high and pH was increased more at 20℃ compared to 10℃. Qualities of washed egg were affected by the kind of wash water, regardless of storage temperature. The quality of egg was less affected by the following order: unwashed, tap water, slightly acidic electrolyzed water, and sodium Hypochlorite. However, egg washing affected the reduction of aerobic plate counts and the greatest microbial reduction was observed with slightly acidic electrolyzed water (79.6%) followed by sodium hypochlorite (54.9%) and tap water (34.9%). Similar trend was observed with S. Enteritidis; slightly acidic electrolyzed water (57.9% reduction), sodium hypochlorite (51.5% reduction) and tap water (33.7% reduction). The level of S. Enteritidis of egg shells gradually decreased for 20 days of storage at both 10 and 20℃ but S. Enteritidis survived longer at 20℃ than at 10℃. In egg content, S. Enteritidis was not detected at 10℃. S. Enteritidis was also not detected in unwashed egg and washed egg with tap water and slightly acidic electrolyzed water at 20℃, while the level of 1.48 log CFU/g of S. Enteritidis was detected in egg washed with sodium hypochlorite after 20 days of storage at 20℃. Fifty percent of S. Enteritidis penetration rate was observed in egg washed with sodium hypochlorite. In conclusion, washing egg with slightly acidic electrolyzed water less affected egg quality than washing with sodium hypochlorite, which has been internationally, widely used for egg washing. Slightly acidic electrolyzed water also showed the most excellent microbial reduction effect. Thus slightly acidic electrolyzed water can be recommend for egg washing for safe and good quality of grade egg distribution at retail market in Korea.

Egg White Food Ladder: Evaluation of Cooking Effect on Hen's Egg White

GANTULGA PUREVSAN 아주대학교 일반대학원 2024 국내박사

Egg White Food Ladder: Evaluation of Cooking Effect on Hen's Egg White Purpose: Hen’s egg white (HEW) is the most common cause of food allergy in children which induce mild to fatal reactions. The resolution of HEW allergy is delayed and the mostly recommended management is a proper elimination diet. A uniformed strict elimination diet can lead to malnutrition and decrease the quality of life of children and family, therefore, the consultation for a minimal restriction is important in HEW allergy. In this study, we aimed to identify the changes in HEW allergenicity using diverse cooking methods commonly used in Korean dishes. Methods: Crude extract of raw and 4 types of cooked HEW extracts were produced and used for SDS-PAGE, ELISA, and ELISA inhibition assays using sera from HEW allergic and tolerant children. Extracts were prepared; scrambled without oil for 20- 30 seconds in frying pan without oil, boiled at 100℃ for 15 minutes, short-baked at 180℃ for 20 minutes, and long-baked at 45℃ for 12 hours with a gradual increase in temperature up to 110 °C for additional 12 h, respectively. Results: In SDS-PAGE, the major protein bands of raw HEW were clearly observed in 14, 36-48, 50-54, and 98 kDa corresponding to major HEW components. The intensity of bands corresponding to 50-54 kDa decreased by boiling and baking. All bands were almost disappeared in long-baked egg. The intensity of the ovalbumin (OVA) IgE bands did not change after scrambling; however, an evident decrease was observed in boiled EW. In contrast, ovomucoid (OM) IgE bands were darker and wider after scrambling and boiling. The IgE binding reactivity to all EW allergens were weakened in short-baked EW and considerably diminished in long-baked EW. In immunoblot analysis, IgE strongly bound to all major EW allergens in raw EW. In individual ELISA analysis using OVA+OM+ sera, the median of specific IgE OD values was 0.435 in raw EW, 0.476 in scrambled EW, and 0.487 in boiled EW. Conversely, it was significantly decreased in short-baked (0.406) and long-baked EW (*P < 0.05). In ELISA with OVA+OM– sera, the medians of specific IgE OD values were considerably decreased in all types of cooked EWs. Significant inhibition was observed using four inhibitors: raw HEW (IC50 = 0.24 ug/mL), scrambled HEW (IC50 < 0.1 ug/mL), boiled HEW (IC50 < 0.1 ug/mL), and short-baked HEW (IC50 = 0.38 ug/mL), but there was no significant inhibition by long-baked HEW (IC50 > 100 ug/mL). Conclusion: We identified minimally reduced allergenicity in scrambled EW and extensively decreased allergenicity in long-baked EW comparing to boiled and short-baked EW as well as raw EW proteins. By applying the results of this study, we would be able to provide safe and higher quality of dietary guidance to egg allergic children. Keywords: Egg white proteins; Food allergy; Cooking; Allergenicity

계란 신선도의 광학적 측정 연구

조성복 목원대학교 대학원 2008 국내석사

계란은 가격이 싼 반면에 영양가가 높은 식품이다. 계란은 소비자에게 직접 소비되며 소비자의 건강과 직결된다. 그러나 소비자가 계란의 내부 변화와 껍질의 작은 금을 육안으로 식별하기 어렵고 계란은 저장 기간이 길수록 신선도가 떨어진다. 계란은 시간이 지남에 따라 내용물의 pH가 증가하는데 이는 오브뮤신-리소자임 결함의 약화를 유도하며 계란 흰자의 두꺼운 알부민(thick albumin)을 얇게 만든다. 이와 같은 현상은 신선도를 떨어트리는 주요 요인으로서 계란 신선도의 척도이다. 계란의 신선도를 측정하기 위해 여러 가지 방법이 개발되었다. 그 방법으로는 파괴적인 방법과 비파괴적인 방법으로 나눌 수 있다. 파괴적인 분석 방법은 계란을 깨서 직접 알부민을 측정하는 것이며 단점으로는 단 한번만 측정 가능하다는 것이다. 반면에 비파괴적 방법으로는 광학적 방법이 있는데 이는 UV-VIS 투과에 의하여 온전한 계란의 내부를 검사하는 것이다. 본 연구의 목적은 비파괴적 UV-VIS 투과와 반사 방법을 이용하여 온전한 계란의 신선도를 측정하는 것이다. 본 연구에서는 측정에 방해가 되는 계란 껍질과 관련된 문제를 고려하기 위해 2007년 6월 20일 빛을 계란의 껍질, 계란의 내용물, 계란 용기, 온전한 계란에 조사하여 계란의 투과와 반사 스펙트럼을 측정하였다. 파장이 300 - 1050nm인 텅스텐-할로겐 광원을 이용하였으며 온도는 28 ± 2℃이고 습도는 50%이하에서 실험하였다. 몇 개의 계란 샘플을 저장 기간(2007년 7월 17일 - 2007년 8월 9일) 동안에 매일 측정하였으며 스펙트럼을 분석하였다. 본 실험의 결과, 계란의 스펙트럼은 570nm - 750nm 범위였으며 최대 광 강도 지점의 파장은 약 711nm에서 측정되었다. 그러나 시간이 지남에 따라 최대 광 강도의 파장이 이동하였고 이 스펙트럼의 변화는 계란 신선도의 변화를 보여 주는 것이다. 저장 기간(24일)동안 측정한 투과 스펙트럼에서 최고 광 강도 파장의 범위는 약 711 ± 5nm 이였으며 이 파장의 범위에서 광 강도가 점차적으로 감소하였다. 이는 계란 흰자에 있는 리소자임이 부패를 막아주는데 pH의 증가(알카리화)로 오보뮤신-리소자임 결합의 약화를 유도하며 반복되기 때문이다. 또한 저장 기간(24일)동안 측정한 반사 스펙트럼에서는 계란 내부(흰자)가 염기성(알카리화)으로 변화하였기 때문에 최고 광 강도의 파장이 약 711nm에서 약 728nm로 이동하였다. Egg is a non-expensive, but very nutritious food. Its freshness is closely connected with customers' health. But eggs have a tiny change of internal content and tiny cracks on the shell surface, which are difficult inspected by customers' vision. The egg freshness is decreased during storage time. The pH increases during storage leads to a destabilize of the ovomucin-lysozyme complex, which subsequently give rise to albumen(the white) thinning. Thus, thick albumen of the white is standard of egg freshness. Several methods have been developed for the assessment of egg freshness. A distinction can be made between destructive and non-destructive methods. The advantage of the destructive analysis method is that the measurements are performed directly on the albumen. However, the eggs need to be broken and consequently these methods can only be used on samples of eggs. On the other hand, the nondestructive measurement of optical models for egg freshness were also studied. The potential of the ultraviolet and visible transmission(or reflection) method to inspect the internal freshness of intact egg was investigated. The overall goal of this research was to detect the freshness of intact egg. These methods consider a matter in all aspects of egg shell by impeding these measurements. It investigate the characteristic of the transmission(or reflection) spectra about eggshell, egg content, egg container(carton and plastic), and intact egg using halogen-tungsten light source in the range of 300 - 1050nm at the air condition of 28±2℃ and less than 50% Relation Humidity(R. H.). Several egg samples were used for measuring its freshness and spectral collection in summer time(2007/7/17 - 2007/8/9). As a result, relevant information concerning egg freshness is restricted to the interval between 570 and 750nm. A relationship between the intact egg transmittance(or reflection) and storage time was also developed at the sensitive spectral wavelength of about 711nm. The light intensity of transmission spectra is decreased at the sensitive spectral wavelength of about 711 ± 5nm for storage time(24 days). Lysozyme of egg white is protected for a while which combined with ovomucine. Ovomucine-lysozyme complex kept the egg freshness. Increase of pH(alkaline) is caused of weakening the ovomucine-lysozyme complex. Also, the sensitive spectral wavelength was red shifted from about 711nm to about 728nm of reflection spectra for storage time of 24 days.

Effects of storage temperature and time on the quality of eggs from laying hens at peak production

Jin, Yanhua Sungkyunkwan University 2012 국내석사

In this paper, the effects of storage time and temperature on interior quality traits of egg from laying hens at peak production were studied. In addition, the results were provided as scientific evidences to the necessary for improving conditions during shell-eggs distribution as well as supplementing grades at destination to current egg grading system. Sell-by date marks containing storage time and temperature were suggested based on this research. A total of 576 eggs from Light-Brown Lohmann hens were sampled 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were subjected to storage periods of 2, 5, or 10 d in a refrigerator (5°C), at room temperature (21°C), and at a high temperature (29°C). The results revealed that storage time and temperature had a negative effects on egg weight, percentage of albumen, Haugh unit (HU), and yolk color (p<0.001). However, yolk weight and percentage were significantly raised by increased storage time and temperature. In addition, egg shell weight, shell percentage, and albumen weight were significantly (p<0.001) decreased by storage time. Yolk weight, yolk percentage, and albumen pH were significantly (p<0.001) increased with raising temperature, while yolk pH significantly (p<0.001) increased with increasing storage time. The egg weight loss reached to 1.18 % and 3.67 % respectively at room temperature (21℃) and high temperature (29℃) which was about 2 times and 7 times of 0.55 % loss at refrigeration (5℃) within 10 days. With the exception of the 5°C storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at 21°C and from 87.62 to 60.92 at 29°C during 10 d of storage; however, this decline was not found at 5°C. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) for egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of interior quality with increasing storage temperature and time. Refrigeration, as is well-known, is the optimum of shell egg storage, but the degeneration of egg interior quality still cannot be avoided. Commercial shell eggs usually keep at room temperature, even high temperature at summer in Korea, for over 30 days during distribution. According to the study, there must be egg freshness decline happen that reduces the commodity of eggs. The shorter distribution period, better distribution temperature condition, and scientific and reasonable sell-by date mark were urgent.

Effects of Lotus (Nelumbo nucifera) Leaf on Quality Characteristics of Eggs

이지혜 건국대학교 대학원 2021 국내석사

이 연구의 목적은 연잎이 초음파 처리된 계란과 산란계의 계란 품질과 안정성에 미치는 영향을 평가하기 위하여 실시되었다. 연잎 열수추출물에 담그고, 초음파 처리한 저장란의 품질과 안정성을 평가하였다. 계란은 4개의 군으로 처리되었습니다; 비처리(CON), 초음파없이 연잎 열탕 추출물에 30분간 담금처리(T1), 증류수에 초음파 처리(T2), 연잎 열수 추출물에 초음파 처리(T3). T3의 HU, 난 등급, 단백 높이, 난 황색은 CON보다 유의하게 높았다 (p<0.05). 난각 두께와 난각 파괴 강도의 차이는 그룹간에 관찰되지 않았다. T3의 무게 감소는 저장 중 다른 그룹에 비해 유의하게 낮았다 (p<0.05). 연잎 열수 추출물의 적용은 TBARS와 VBN을 유의적으로 감소 시켰다 (p<0.05). T3의 TPC, TFC 및 DPPH 라디칼 소거 활성은 다른 그룹에 비해 유의하게 높았다 (p<0.05). 연잎의 첨가 급여가 산란계의 계란 품질, 지질 산화 및 감각특성에 미치는 효과를 평가하였다. 계란은 3개의 군으로 분류되었습니다; 일반 사료 급여 (CON), 연잎 1%를 포함한 일반사료 급여(T1), 연잎 2%를 포함한 일반사료 급여(T2). T2의 HU, 단백질 높이, 난 황색은 CON보다 유의하게 높았다 (p<0.05). 그룹간에 난각 두께와 난각 파괴 강도에서 유의 한 차이는 관찰되지 않았다. 그러나 연잎의 첨가량이 증가할수록 달걀 껍질 강도가 증가하는 것으로 나타났다. T2의 TBARS 값은 다른 그룹보다 유의하게 낮았다 (p<0.05). 감각특성 평가에서 T2는 난황색과 이취 항목에 대해 긍정적인 선호도를 보였다. 이러한 결과에 따르면 연잎은 유용한 천연 성분으로 계란의 품질과 안정성에 긍정적인 영향을 미칠 것으로 사료된다. The aim of this study was to investigate the effects of Lotus (Nelumbo nucifera) Leaf on the egg quality and stability in sonication treated eggs and spent laying hens. To evaluate the quality and stability in stored eggs by soaking and ultra-sonication treatments in hot water-extract of lotus leaf. Eggs were treated in four groups; Non treatment (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3). The HU, egg grade, albumen height, and yolk color of T3 were significantly higher than those of CON (p<0.05). No significant differences in eggshell thickness and eggshell breaking strength are observed among the groups. The weight loss of T3 was significantly lower than that of the other groups during storage (p<0.05). The application of lotus leaf hot water-extracts also significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH radical scavenging activity of T3 were significantly higher than those of the other groups (p<0.05). To evaluate the effects of lotus leaf supplementation for spent laying hens on quality, lipid oxidation, and sensory properties of eggs. Eggs were categorized into three treatment groups; chicken fed the normal diet (CON), chicken fed normal diet including 1% lotus leaf (T1), chicken fed the normal diet including 2% lotus leaf (T2). The HU, albumen height, and yolk color of T2 were significantly higher than those of CON (p<0.05). No significant differences were observed in eggshell thickness and eggshell breaking strength among the groups. But, the eggshell strength showed that increased as the amount of lotus leaf added increased. The TBARS value of T2 was significantly lower than those of the other groups (p<0.05). In sensory evaluation, T2 showed positive preference for yolk color and odor items. According to these results, lotus leaf may be positive effects the quality and stability of eggs as useful natural ingredient.

Development of Penetration Method of Red Ginseng Extract into Egg by Removal of Cuticle Layer

차승현 충북대학교 2017 국내석사

As the interest in health has increased, studies on health functional foods have been actively conducted domestically and internationally. Especially, there is a growing interest in research for improving the value added by promoting the palatability and functional effects of eggs with high nutritional value. So far, the techniques of egg penetration have been as a method of indirect penetration, which changes the feed composition of the laying hens and produces eggs by ingestion. These methods have a problem in that a large quantity of the amount of the feed additive ingredient required for egg production through laying eggs is consumed and the time is long. On the other hand, the direct penetration method can quickly infiltrate the target component into the egg, thereby solving the difficulties of the indirect penetration method. However, since the direct penetration method that has been studied so far is mainly a way of penetration of functional ingredients with low molecular weight, it is necessary to do research on direct penetration methods for penetration of functional ingredients with high molecular weight such as saponin. The reason why an ingredient with high molecular weight cannot infiltrate directly into the egg is that the cuticle layer, which is the outermost protective layer, exists on the egg shell surface to block pores. Therefore, this research identified penetration efficiency according to concentration and soaking time of red ginseng extract and the penetration efficiency of red ginseng extracts, especially saponin through removing the cuticle layer by soaking it in red ginseng extract, and analyzed the quality of eggs penetration with red ginseng extract after removing the cuticle layer present the egg shell with acid. This research attempted to confirm the possibility of red ginseng extract penetration into the eggs through the removal of the cuticle layer, and to develop a new penetration method into egg. In the NAT case, green fluorescence on egg shell appeared well, because the cuticle layer was distributed on the egg shell surface and stained with FITC. After 1 and 2 hours of acid treatment(1HAT and 2HAT), the green fluorescence distribution and fluorescence intensity decreased, because the cuticle layer was gradually removed by acid. therefore, it is confirmed that the cuticle layer on egg shell surface was removed by acid treatment. the penetration of saponin into the egg was increased for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking times. in the quality evaluation, the pH of the egg white tended to decrease for longer acid treatment times, higher red ginseng extract concentrations, and longer soaking time. And the chromaticity of the egg white tended to decrease L value and to increase b value for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking time. Consequentially, the red ginseng extract penetrated further into the egg with a removed cuticle layer than an egg with an intact cuticle layer. Therefore, this research suggests removing the cuticle layer on the surface of an egg is a useful method to improve the penetration efficiency of functional compounds into the egg.

고등어 Scomber japonicus 의 초기생활사 특징과 산란자원량 추정

이화현 부경대학교 2018 국내박사

Dinosaur eggs and nests from Jaeun Island, Shinan, South Korea

조혜민 전남대학교 2024 국내석사

About twenty-one dinosaur eggs, including at least four nests, were discovered on Jaeun Island, South Korea, and identified as Propagoolithus oosp., a member of the Faveoloolithidae oofamily. These eggs were found in a reddish sandy mudstone from Jaeundo Tuff, and they are characterized by the subspherical morphology, a multicanaliculate pore system with filispherulitic morphotype, and distinct pore apertures on the outer surface. Based on age dating results (84-82 Ma) in this area, it is concluded that these eggs were laid by titanosaurian dinosaurs, a sauropod group that only survived globally until the Late Cretaceous, including the Korean Peninsula. The shape of the egg nest consists of a linear and grouped arrangement of eggs, showing a convex bowl-shaped structure. This form of the nest is interpreted as a structure formed by burrowing into the ground by Titanosauria to lay eggs. Also, tiny fragments between sediments were observed inside intact eggs. It indicates that they have undergone a hatching process underground, like some turtle nests. Additionally, the hatching windows in the upper part of the eggs and the resorption crater-like structures developed at the bottom of the eggshell indicate the possibility that the eggs have been fossilized after successful hatching.