Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Dietary Effect of Agaricus bisporus Feeds on Characteristics of Eggs

계란의 품질특성에 미치는 양송이 사료의 식이효과

  • Shin, Kyung-Ok (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
  • Kim, Dae-Gon (Dept. of Food Science and Nutrition, Daegu Polytechnic College) ;
  • Lee, Sang-Il (Dept. of Food Nutrition and Culinary, Keimyung College) ;
  • Oh, Seung-Hee (Dept. of Hotel Cooking and Baking Art, Pohang College) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
  • 신경옥 (대구가톨릭대학교 외식식품산업학부 식품가공학) ;
  • 김대곤 (대구산업정보대학 식품영양과) ;
  • 이상일 (계명문화대학 식품영양조리과) ;
  • 오승희 (포항대학 호텔조리제빵계열) ;
  • 김순동 (대구가톨릭대학교 외식식품산업학부 식품가공학)
  • Published : 2009.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Dietary effects of Agaricus bisporus powder (ABP) on the quality characteristic of eggs from hens (Hy-Line) were investigated. Experimental groups (100 hens/group) were divided into normal control group (Control), 0.3% ABP supplemented diet group (M-0.3) and 0.6% ABP supplemented diet group (M-0.6), then fed for 12 weeks. There were no significant differences in shell thickness, while Haugh unit in M-0.3 and M-0.6 groups were 18.3$\sim$27.6% higher than that of control groups. Color $L^*$ and $b^*$ values of egg albumen and yolk in the M-03 and M-0.6 groups were lower whereas $a^*$ values were higher than those of NC group. In the yolk of M-03 and M-0.6 groups compared with control groups, the levels of total phospholipids and HDL-cholesterol were 4.5$\sim$13.9% and 86.1$\sim$87.0% higher, respectively, while the levels of total cholesterol, triglyceride and LDL-cholesterol were 29.4$\sim$31.9%, 51.9$\sim$52.4% and 49.1$\sim$53.5% lower than those of control groups, respectively. There were no significant differences in fatty acids. In the result of sensory evaluation, gory odor of raw eggs in the M-03 and M-0.6 groups was slightly lower compared with control groups. These results suggest that the feed containing mushroom of Agaricus bisporus can be used to reduce the egg yolk cholesterol content and gory odor from raw egg, and also to increase the phospholipids as a functional feed. Further studies on the mechanism are required.

양송이분말을 혼합한 사료로 사육한 산란계(Hy-Line brown) 계란의 품질특성을 조사하였다. 실험군은 대조군(Control), 양송이분말 0.3% 혼합식이군(M-0.3) 및 양송이 분말 0.6% 혼합식이군(M-0.6)으로 구분하여 군당 100마리씩으로 12주간 사육하였다. 그 결과 난각의 두께는 유의차가없었다. 난중과 농후난백의 높이로 산출한 Haugh unit는 양송이분말 식이군이 대조군에 비해 18.3$\sim$27.6%가 높았다. M-0.3 및 M-0.6군은 대조군에 비하여 난백과 난황의 $L^*$값과 $b^*$값은 낮은 반면 $a^*$값은 높았으며 난황의 총인지질 함량은 4.5$\sim$13.9%가 높았다. 또한 실험식이군에서는 대조군에 비하여 난황의 총콜레스테롤 함량은 29.4$\sim$31.9%가, 중성지질 함량은 51.9$\sim$52.4%가, LDL-cholesterol 함량은 49.1$\sim$53.5%가 각각 낮았으나 HDL-cholesterol 함량은 86.1$\sim$87.0%가 높았다. 각 실험군 간의 지방산조성은 뚜렷한 차이가 없었으며, 관능검사 결과 양송이분말 급여군의 계란은 비린내가 적었다. 이상의 실험결과, 양송이분말은 난황의 콜레스테롤 함량을 낮추는 반면 인지질의 함량을 높임과 동시에 계란의 비린내를 감소시키는 효과가 있어 기능성 사료로서의 활용이 기대된다.

Keywords

References

  1. Kim BS, Park SY, Jang MS, Kwon AS. 2007. Effect of prolongation by precooling treatment and improved packing of mushrooms (Agaricus bisporus). Korean J Food Preserv 14: 109-112
  2. Chihara G, Hamuro J, Maeda YY, Arai Y, Fukuoka F. 1970. Fractionation and purification of the polysaccharides with masked antitumor activity, especially lentinan from Lentinus edodes (Berk.) Sing. (an edible mushroom). Cancer Res 30: 2776-2781
  3. Fujita H, Oqawa K, Ikuzawa M, Muto S, Matsuki M, Nakajima S, Shimamura M, Toqawa M, Yoshikumi C, Kawai Y. 1988. Effect of PSK, a protein bound polysaccharides from Coriolus versicolor , on drug-metabolizing enzyme in sarcoma-180 bearing and normal mice. Int J Immunopharm 10: 445-450 https://doi.org/10.1016/0192-0561(88)90132-4
  4. Kweon MH, Lim EJ, Sung HC. 1998. Studies on bioactive polysaccharide isolated from Agaricus bisporus. Agric Chem Biotechnol 41: 60-66
  5. Lee GD, Chang HG, Kim HK. 1997. Antioxidative and nitrite- scavenging activities of edible mushrooms. Korean J Food Sci Technol 29: 432-436
  6. Chee KM. 2004. Perspective on modifying fatty acid composition and cholesterol content of egg. Korean J Poult Sci 31: 61-71
  7. Kritchevsky SB, Kritchevsky D. 2000. Egg consumption and coronary heart disease: epidemiologic overiew. J Am Coll Nutr 19: 549-555 https://doi.org/10.1080/07315724.2000.10718979
  8. Song WO, Kerver JM. 2000. Nutritional contribution of eggs to american diets. J Am Coll Nutr 19: 556-562 https://doi.org/10.1080/07315724.2000.10718980
  9. Lippel K, Tyroler HA, Eder H. 1981. Meeting summary: relationship of hypertriglyceridemia to atherosclerosis. Atherosclerosis 1: 406-417
  10. Martin MJ, Hulley SB, Browner WS, Kuller LH, Wentworth D. 1986. Serum cholesterol, blood pressure, and mortality: implications from a cohort of 361, 662 men. Lancet 2: 933-936 https://doi.org/10.1016/S0140-6736(86)90597-0
  11. Dawber TR, Nickerson RJ, Brand FN, Pool J. 1982. Eggs, cholesterol, and coronary heart disease. Am J Clin Nutr 36: 617-625 https://doi.org/10.1093/ajcn/36.4.617
  12. Hu HB, Stempfer MJ, Rim EB, Manson JE, Ascherio A, Colditz GA, Rosner BA, Spiegelman D, Sspeizer FE, Sacks FM, Hennekens CH, Willett WC. 1999. A prospective study of egg consumption and risk of cardiovascular disease in men and women. J Am Med Assoc 281: 1387-1394 https://doi.org/10.1001/jama.281.15.1387
  13. Lee CU, On JH, Koh JB. 2007. Effect of feeding eggs on levels of serum lipid, protein, and enzyme activities in rats. J Life Sci 17: 529-534 https://doi.org/10.5352/JLS.2007.17.4.529
  14. Kim EM. 2002. The effects of supplementation of ascidian tunic shell into laying hen diet on egg quality. J Anim Sci & Technol 44: 45-54 https://doi.org/10.5187/JAST.2002.44.1.045
  15. Jo KS. 2006. Effects of diet with Laminaria religiosa on egg quality. Korean J Food Preserv 13: 714-719
  16. Min BJ, Lee KH, Lee SK. 2003. Effect of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolks. J Anim Sci & Technol 45: 847-856 https://doi.org/10.5187/JAST.2003.45.5.847
  17. Korea Food & Drug Administration. 2004. Health/ Functional Food Act. p 90-94
  18. Friedewald WT, Levy RI, Fredrickson DS. 1972. Estimation of the concentration of low density lipoprotein cholesterol in plasma without the use of the preparative ultracentrifuge. Clin Nutr 18: 499-502
  19. Folch J, Lees M, Sloane-Stanletys GH. 1957. A simple method for isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-507
  20. Morrison WR, Smith LM. 1967. Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoride methanol. J Lipid Res 5: 600-608
  21. Herbert A, Jeol LS. 1993. Sensory evaluation practices. 2nd ed. Academic Press, New York, USA. p 68-94
  22. Li HL, Ryu KS. 2001. Effect of feeding various wood winegar on performance and egg quality of laying hens. J Anim Sci & Technol 43: 655-662
  23. Youn BS, Chae HS, Kim SC, Kim DW, Ahn CN, Kim YK. 1998. Effects of garlic feeding on laying hen. Kor J Anim Nutr Feed 22: 357-362
  24. Joo ST, Lee SJ, Hur SJ, Ha HK, Ha YL, Park GB. 2002. Effects of dietary conjugated linoleic acid on the egg quality. Korean J Food Sci Ani Resour 22: 252-258
  25. Kim KW, Kim SD, Seo KI, Shin SY, Youn KS, Cho YS. 2000. Food Chemistry. Hacmoonsa, Seoul. p 240
  26. Herrick GM. 1971. Repletion and depletion of pigmentation in broiler skin and shanks. Poultry Sci 50: 1467-1474 https://doi.org/10.3382/ps.0501467
  27. Ahn DU, Sell JL, Jo C, Chamruspollert M, Jeffrey M. 1999. Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage. Poultry Sci 78: 922-928 https://doi.org/10.1093/ps/78.6.922
  28. Thiel RL, Sparks JC, Wiegand BR, Parrish FC, Ewan RC. 1998. Conjugated linoleic acid improves performance and body composition in swine. Midwestern Section ASAS and Midwest Branch ADSA 1998 Meething, Des Moinse, LA, USA. p 127
  29. Kim YS, Yoo IJ, Jeon KH, Kim CJ. 1995. Optimal conditions for ethanol extraction of egg lecithins. Korean J Anim Sci 37: 186-192
  30. Zeisel SH. 1989. Lecithin in animal health and nutrition. In Lecithins: Sources, Manufacture & Uses. Szunaj BF, ed. AOCS, Champaign, IL, USA. p 225-236
  31. Kullenberg FW. 1989. Lecithin in animal health and nutrition. In Lecithins: Sources, Manufacture & Uses. Szunaj BF, ed. AOCS, Champaign, IL, USA. p 237-252
  32. Park JH, Song YH. 1996. The effects of dried soybean curd residue supplementation on the performance of broilers and layers. Korean J Anim Sci 38: 205-214
  33. Lu YF. 1989. Effects of dietary fibers in early weaning on later response of serum and fecal steroid levels to high-cholesterol diet in rat. Nutr Res 9: 345-352 https://doi.org/10.1016/S0271-5317(89)80077-6
  34. Lee CH, Nam KT, Kim JB, Han SH. 1996. The effects of extracts from puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J Food Sci Ani Resour 16: 102-105
  35. Jo KS. 2005. Effects of Undaria pinnatifida on the physicochemical properties of egg. Korean J Food Preserv 12: 117-122

Cited by

  1. Effect of dietary supplementation of wild grape (Vitis coignetiae) on the quality of egg vol.39, pp.3, 2012, https://doi.org/10.7744/cnujas.2012.39.3.371