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유기태 셀레늄과 비타민 E의 복합 급여가 산란계의 생산성, 셀레늄 축적 및 난질에 미치는 영향
나재천,김지혁,유동조,장병귀,강근호,김상호,강보석,최철환,서옥석,이원준,이종찬,Na, J.C.,Kim, J.H.,Yu, D.J.,Jang, B.G.,Kang, G.H.,Kim, S.H.,Kang, B.S.,Choi, C.H.,Suh, O.S.,Lee, W.J.,Lee, J.C. 한국가금학회 2007 한국가금학회지 Vol.34 No.3
To examine the effects of dietary organic selenium and vitamin E supplementation on egg production, egg weight, daily egg mass, feed intake, feed conversion, egg quality, lipid-soluble antioxidative capacity (ACL) in egg yolk, and selenium retention of egg in laying hens, Hy-Line laying hens of 77 wk old were replaced in the individual cage for 12 week. A corn-soybean meal based diet was supplemented with 0 (control), vitamin E 100 IU/kg and the combination of 0.9 ppm Se from selenium yeast (SY) and vitamin E 50, 100 and 150 IU/kg. Egg production and daily egg mass were significantly increased (P<0.05) in supplemental vitamin E 100 IU, and 0.9 ppm SY + vitamin E 50 IU than control for the whole experimental period. However, feed intake and feed conversion were not affected by supplemental vitamin E and SY. Haugh unit was significantly (P<0.05) higher in supplemental vitamin E 100 IU and 0.9 ppm SY + vitamin E 50 IU than control, 0.9 ppm SY + vitamin E 100 and 0.9 ppm SY + 150 IU in week 5. Haugh unit of the eggs during storage decreased significantly(P<0.05) from day 1 to day 11. However, Haugh units of the eggs from 0.9 ppm SY + vitamin E 150 IU treated groups did not decreased significantly until day 5. Yolk color was significantly (P<0.05) higher in 0.9 ppm SY + vitamin E 50 and 0.9 ppm SY + 100 IU than other treatment groups in week 1. Selenium concentrations of egg were significantly increased (P<0.05) in 0.9 ppm SY + vitamin E than control and vitamin E 100 IU groups. Lipid-soluble antioxidative capacity (ACL) in egg yolk was significantly (P<0.05) higher in supplemental combination of 0.9 ppm SY + vitamin E 150 IU when compared to those of other treatment groups.
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Identification of SNPs in Highly Variable Lysozyme Gene in Korean Native Chicken Populations
라세둘,강보석,임희경,최강덕,이준헌,Hoque, M.R.,Kang, B.S.,Lim, H.K.,Choi, K.D.,Lee, J.H. Institute of Agricultural Science 2010 Korean Journal of Agricultural Science Vol.37 No.3
Single nucleotide polymorphisms (SNPs) in chicken lysozyme (LYZ) gene were investigated in this study. The identification of SNPs in both exon and intron in LYZ gene has led to understanding of evolution for the domestic chicken populations. A total of 24 samples from two Korean native commercial chicken populations (CCPs) were used for the initial identification of SNPs by mixing three DNA samples for sequencing experiments. By comparing with red jungle fowl (RJF), two commercial chicken populations have 18 common polymorphisms. Between two commercial chicken populations, 15 polymorphisms were identified. Of the 33 polymorphisms identified, two indels (21 and 4 bp) were found. Whereas, only one polymorphism in exon 2 at the bp position 1426 was a non-synonymous substitution (p.Ala49Val), indicating the amino acid changes. The identified non-synonymous substitution (p.Ala49Val) is located close to the catalytic sites of the enzyme, which might affect its activity. In our investigation, the polymorphisms in LYZ gene can provide broad ideas for the variation of Korean native chicken populations from the ancestor of chicken breeds as well as the some biological functions of the LYZ gene.
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가온온도 및 진탕시간이 전란, 난황 및 난백의 점도 변화에 미치는 효과
하정기,나재천,강보석,이진건,이상진,김지혁,Ha J. K.,Na J. C.,Kang B. S.,Lee J. G.,Lee S. J.,Kim J. H 한국가금학회 2004 한국가금학회지 Vol.31 No.3
The experiment was performed to investigate the effect of heating temperature and shaking time on viscosity change of whole egg, yolk, and albumen. Shaking water bath was used at 35, 45, and 50$^{\circ}C$ and the viscosity was measured at 0, 3, 6, 9, and 12 hours. There were no significant differences in viscosity of whole egg between 35$^{\circ}C$ and 45$^{\circ}C$( over-all mean). However, the 50$^{\circ}C$ group showed significantly lower viscosity compared to 35 or 45$^{\circ}C$ groups(P < 0.05). Non-significant differences were noticed in yolk viscosity among temperature treatments, but there were significant differences among shaking times(P < 0.05). Heating temperature and shaking time did not show significant effect on the viscosity of albumen, but the lowest viscosity was shown at 0, 9, and 12 hours at 50$^{\circ}C$. The results suggest that whole egg, yolk, and albumen should be treated for more than 3 hours at 50$^{\circ}C$, more than 3 hours at 35$^{\circ}C$ and 45$^{\circ}C$ and 3~9 hours at 50$^{\circ}C$, and 0, 9, 12 hours at 50$^{\circ}C$, respectively and then can be used in the processing.
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