Effects of Feeding Japanese Apricot, Carrot, or Tangerine By-products on Contents of Vitamins E and K in Chicken Egg Yolks

매실박, 당근박, 감귤박 급여가 산란계 난황의 Vitamin E, K 함량에 미치는 영향

  • Choi, Seung-Hyun (Rural Development Administration) ;
  • Na, Jae-Cheon (Rural Development Administration) ;
  • Kwon, O-Sang (Major of Animal Science & Biotechnology, Collage of Agriculture and Life Sciences, Chungnam National University) ;
  • Park, Sang-Mee (Major of Animal Science & Biotechnology, Collage of Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Bong-Duk (Major of Animal Science & Biotechnology, Collage of Agriculture and Life Sciences, Chungnam National University) ;
  • Ahn, Gil-Hwan (Dept. of Food Science and Technology, Collage of Agriculture and Life Sciences, Chungnam National University)
  • 최승현 (농촌진흥청 축산과학원 가금과) ;
  • 나재천 (농촌진흥청 축산과학원 가금과) ;
  • 권오상 (충남대학교 농업생명과학대학 동물자원생명과학전공) ;
  • 박상미 (충남대학교 농업생명과학대학 동물자원생명과학전공) ;
  • 이봉덕 (충남대학교 농업생명과학대학 동물자원생명과학전공) ;
  • 안길환 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2008.02.14
  • Accepted : 2008.05.28
  • Published : 2008.12.30

Abstract

This experiment is a quantitative experiment where insoluble Vitamins E and K are extracted from the yolk of the spawning which was fed by by-products of tangerine, carrot, or Japanese apricot. Finally the purpose is to raise contents of the insoluble Vitamins E and K inside the yolk of the spawning. The saponification method through ${\alpha}$, ${\alpha}$ - dipyridyl was used to determine the content of Vitamin E. Diethyl dithiocarbamate assay was used to examine the content of Vitamin K. The contents of Vitamin E in egg yolks of chicken fed by by-products of tangerine, carrot, or Japanese apricot increased 2 - 3 times compared to control egg, while the contents of Vitamin K almost no changed.