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Effect of Sea Urchin Shell on Egg Quality

성게껍질이 계란의 품질에 미치는 영향

  • Kim, Kyung-Eun (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University/Industry Institute for New Functional Food) ;
  • Kim, Ok-Mi (Dept. of Hotel Culinary Arts, Taekyeung College) ;
  • Park, Nan-Young (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Lee, Kwang-Hee (Dept. of Food and Nutrition, Youngnam University)
  • 김경은 (계명대학교 자연과학부 식품가공과/신기능식품산업화연구소) ;
  • 정용진 (계명대학교 자연과학부 식품가공과/신기능식품산업화연구소) ;
  • 김옥미 (대경대학 호텔조리계열) ;
  • 박난영 (경북대학교 식품공학과) ;
  • 이광희 (영남대학교 식품영양학과)
  • Published : 2002.06.01

Abstract

We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.

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