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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.9
- 수록면
- 207 - 213 (7page)
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초록· 키워드
오류제보하기
High-quality protein ingredients have been used in nursery diets, in spite of expensive ingredients, to minimize nutritional deficiency and disease problems. Recent dramatic increases in prices of protein products for nursery diets have exacerbated the challenge. Spray-dried egg may be a part of the solutions. Therefore, this review describes the value of spray-dried egg in nursery diets as a high-quality protein source. Spray-dried egg is egg by-product and is produced by only eggs without shell that are below the USDA Grade B standards. Spray-dried egg is an excellent nutrient source: 1) highly digestible, 2) excellent balance of amino acids, 3) rich content of fat, and 4) high metabolizable energy. These can be attributed to growth of nursery pigs. Beyond the provision of bioavailable nutrients, spray-dried egg also may provide specific physiological benefits. Spray-dried egg contains 1) immunoglobulin antibodies (IgY: IgG in egg yolk) that may attach to intestinal pathogens and excrete them and 2) lysozymes antimicrobial protein that can damage bacteria cell wall. Thereby feeding spray-dried egg may reduce concentration of intestinal pathogen and thus improve potential gut health or enteric disease resistance in nursery pigs. This is important for physiologically immature weaned pigs. Based on these benefits, spray-dried egg is believed to have the same benefits as spray-dried plasma protein and milk products in diets for nursery pigs. Therefore, it is suggested that spray-dried egg has a great potential as a valuable protein source in nursery diets.
목차
Abstract
I. Introduction
II. Definition of spray-dried egg
III. Egg production and how to produce spray-dried egg
IV. Provision of bioavailable nutrients
V. Provision of specific physiological benefits
VI. Conclusion
References
참고문헌 (25)
참고문헌 신청
[학술대회논문] - AAFCO / 2008 / Editorial changes/ Modifications to existing definistions in Ingredient definitions committee / Page 15 in AAFCO 99th Annual Meeting
[학술지(정기간행물)] - Akita EM / 1992 / Immunoglobulins from Egg Yolk:Isolation and Purification / Journal of Food Science 57 : 629 ~ 634
[학술지(정기간행물)] - Cunningham FE / 1991 / g-white lysozyme as a food preservative: an overview / World Poultry Science Journal 47 : 141 ~ 163
[단행본] - Cunningham M / 2001 / Animal Science and Industry / Prentice Hall
[학술지(정기간행물)] - DeRouchey JM / 2003 / Effect of irradiation of individual feed ingredients and the complete diet on nursery pig performance / Journal of Animal Science 81 : 1799 ~ 1805
[학술지(정기간행물)] - Akita EM / 1992 / Immunoglobulins from Egg Yolk:Isolation and Purification / Journal of Food Science 57 : 629 ~ 634
[학술지(정기간행물)] - Cunningham FE / 1991 / g-white lysozyme as a food preservative: an overview / World Poultry Science Journal 47 : 141 ~ 163
[단행본] - Cunningham M / 2001 / Animal Science and Industry / Prentice Hall
[학술지(정기간행물)] - DeRouchey JM / 2003 / Effect of irradiation of individual feed ingredients and the complete diet on nursery pig performance / Journal of Animal Science 81 : 1799 ~ 1805
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UCI(KEPA) : I410-ECN-0101-2016-480-001947290