http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
산란계의 연령과 면역주기에 따른 난황 중의 Streptococcus mutans 특이 항체 함량
성기승,김영붕,노정해,이남형,한찬규,손동화 한국축산학회 1999 한국축산학회지 Vol.41 No.5
Streptococcus mutans-specific IgY content change, laying rate, egg weight and weight change were measured for 17-week and 30-week old hens. Vaccinations with Streptococcus mutans were made two times(eight week interval), three times(four week interval) and five times(two week interval), respectively. It was observed that the laying rate of vaccinated hens was likely lower than that of non-vaccinated group. No effect on body weight by vaccination was found out. Egg weight did not show a certain tendency by vaccination. Anti-S. mutans IgY started to be detected two weeks after the lst vaccination for 30-week old hens. It was not detected for non-vaccinated group. The antibody activity was consistently detected after 8 weeks from the last vaccination. The measurement of total IgY and S. mutans-specific IgY in the egges from vaccinated hens revealed that IgY tended to increase with the number of vaccination. S. mutans-specific IgY content of five-time vaccinated l7-week hens was much higher than that of 30-week old hens. To obtain steady amount of specific IgY, multiple vaccination with two week interval was recommended.
성기승,윤칠석,이남형,한찬규,이복희 한국축산학회 2000 한국축산학회지 Vol.42 No.1
The experiment was conducted to determine the effects of various commercial feed additives on specific components in shell egg and to develop a new type of brand egg. Forty-four week old ISA Brown layers were randomly assigned to 8 treatments. Hens of each treatment were 300 and treatment was replicated 3 times. Experimental period was 10 weeks. The 8 treatments were as follows: astarich^ⓡ 2%(B), astarich^ⓡ 5%(C), chitin+chitosan 2%(D), omega-3 powder 2%(E), pyrogreen 1%(F), greenpia 0.2%(G), hydrogenated soy oil 3%(H) and commercial layer feed(A). Eggs were collected at day 0, 7, 14, 40 and 70 for chemical analyses. Chemical analyses were done for vitamins A and E, cholesterol and fatty acid profile of egg yolks. During the experimental period, the contents of vitamin A increased overall. Astarich^ⓡ 5%(C) group showed the highest amounts of vitamin A (11.14±3.93 ㎍/g yolk) whereas commercial layer feed goup(A) showed the lowest amounts of vitamin A(8.65±1.97 ㎍/g yolk). Vitamin E contents were significantly different among treatments at day 7, 40, and 70 (p$lt;0.05). Mean value of vitamin E (99.66±8.30 ㎍/g yolk) was the highest in omega-3(E) group and the lowest in pyrogreen (F) group (53.49±11.36 ㎍/g yolk). Yolk cholesterol contents tended to increase, although the fluctuation existed somewhat depending on the day of measurement. The highest value of yolk cholesterol(11.71±0.50㎎/g yolk) was observed in astarich^ⓡ 2%(B) group and the Lowest value(9.45±2.32㎎/g yolk) in pyrogreen (F) group. The mean compositions of yolk fatty acids during the experimental period were 37.3∼39.6% for saturated fatty acids(SFA), 39.3∼41.3% for monounsaturated fatty acids(MUFA), 16.2∼18.9% for omega-6 fatty acids and 2.20∼5.36% for omega-3 fatty acids. In general, the concentrations of SFA and omega-6 fatty acids decreased, while those of MUFA tended to increase. On the other hand, eicosapentaenoic acid(C_(20:5) ω6, EPA) and docosapentaenoic acid(C_(22:5) ω3, DPA) were detected only in astarich^ⓡ 5%(B) and omega-3(E) groups where the docosahexaenoic acid(C_(22:6) ω3, DHA) concentration was over twice higher than those of other group. The study proved both astarich^ⓡ and omega-3 powder were suitable to produce brand eggs specially high in certain components.