The 2nd International Symposium on
Egg Nutrition and Newly Emerging Ovo-Bio Technologies
Banff Center, Banff, Alberta, Canada
April 5 - 8, 1998

Letter of Welcome
　

Dear friends,

It is my privilege to extend a hearty welcome to all of you who have come to the 2^nd International Symposium on Egg Nutrition and Newly Emerging Ovo-biotechnologies from all over the world. As you know, this is the 2nd symposium of this nature. The first one, held in 1992, was on Egg Uses and Processing Technologies, which was a success. The meeting attracted an internationally diverse groups of people from the business sector, scientific researchers, public health professionals, food processors, egg farmers and consumers. This year’s symposium will highlight 1) Egg nutrition, mis-conception of food cholesterol and chronic diseases, 2) Newly emerging ovo-biotechnologies and egg neutraceuticals, and 3) Food safety and shell egg technologies, which promises to be even more successful.

The declining per capita consumption of eggs over the past several decades has been a major challenge to the egg industry and has had an effect on all aspects of the industry; from the farmer and consumer to the researcher and food industries. Leading researchers around the world from many different disciplines have begun to look at the egg beyond its traditional nutritional and food values, focusing on economically viable biomedical, functional, neutraceutical potential and ovo-biotechnology. However seldom do they have the opportunity to meet and share their expertise in these diversified disciplines. The Banff Egg Symposium provides such an environment, of much needed forum between scientific and business communities, and promises to have a positive impact on both the egg industry and egg consumers. I am sure this meeting will serve as a catalyst to foster the exchange of ideas and create a synergy among all the participating sectors of the egg industry, researchers, health professionals and consumers.

At this point, allow me to take this opportunity to express my sincere gratitude to all the sponsors who have provided such generous support, thereby enabling us to hold this Symposium. I hope that all participants have a wonderful time during your stay in Banff.

Jeong S. Sim, PhD.
Banff Egg Symposium Chair
Professor, University of Alberta

Monday, April 6, 1998

Opening of Symposium

Auditorium - Max Bell Building

8:30 am Call to Order and Opening Remarks

Dr. Jeong S. Sim, Symposium Chairman, University of Alberta

8:50 am Welcoming Addresses by Hosting and Sponsoring Institutions

Session I : Food Fats and Health

Sponsored by Egg Nutrition Centre

Session Chair : Dr. D. McNamara

Co-Chair - Mr. M. Zuidhof

9:00 - 9:30 am Food Fats and Chronic Diseases (Heart diseases or Cancer):

How much do we know and where do we stand?

Dr. David Kritchevsky, PhD (Wistar Research Institute)

9:30-10:00 am Food Cholesterol and Plasma Lipid and Lipoprotein Response:

Is food cholesterol still a problem or overstated?
Dr. Wanda H. Howell, PhD  (University of Arizona)

10:00-10:20 am Nutrition  Break

10:20-10:50am The Antiarrhythmic Effects of Polyunsaturated Fatty Acids.
Dr. Alexander Leaf, MD (MGH, Boston)

10:50 - 11:20am Epidemiological Studies on Food Fat and Chronic Heart Diseases
Why other people live healthier and longer than us?
Dr. Bruce J. Holub, PhD (University of Guelph

11:20-11:50am Lipid Mediators in a Paradigm Shift: Balance between Omega-6 and Omega-3.
Dr. William Lands, PhD (NIAAA, Bethesda)

11:50-1:00 pm Lunch Break

Session II : Yolk Fat and Egg Nutrition
Jointly sponsored by Alberta Agriculture Research Institute & Faculty of Agriculture, Forestry & Home Economics

Session Chair : Dr. W. Land
Co-Chair - Dr. H. Ball, Jr.

1:00 - 1:30 pm Evolutionary Aspects of Fatty Acids and the Return of Omega-3 Fatty Acids into the Food Supply: What our forefathers ate and what are we missing most?
Dr. Artemis P. Simopoulos, MD (CGNH, Wasington D"C)

1:30 - 2:00 pm Eggs as a Functional Food Alternative to Fish and Supplements for the Consumption of Docosahaxaenoic Acid.
Dr. Mary E. Van Elswyk, PhD (Texas A&M)

2:00 -2:30 pm Antioxidants, Lipid Oxidation and Health: How to prevent lipid oxidation in food and body?
Dr. Edwin Frankel, PhD (University of California)

2:30-3:00pm Tocopherol-Enriched Eggs and Cholesterol Stability: Perfecting egg through feeding and chicken physiology
Dr. Jeong S. Sim, PhD (University of Alberta

3:00-3:20pm Nutrition Break

3:20-3:50pm Egg Feeding Trials on Plasma Lipids in Animals and Humans: Is eating eggs hypercholesterolemic?
Dr. Bruce McDonald, PhD (University of Manitoba)

3:50-4:20 pm International Perspective on Egg Consumption: How much consumers knows about egg nutrition? Are they misled?
Dr. Don McNamara, PhD (Egg Nutrition Centre

4:20-4:50 pm Physician’s Perspective on Egg Consumption: What family doctors should know about egg nutrition and is their advice to patients right?
Dr. Mitchell V. Kaminski, Jr. MD (Chicago Medical)

4:50-5:20pm Producer’s Perspective on Egg Consumption: How does the market react?

Ms. Anne Kennedy, RD (CEMA)

Panel Discussion

6:30-9:30 pmBanquet
Sponsored by: Canadian Inovatech Inc

MC: Dr. Guenter
Piano Recital by Dr. David Kritchevsky
Harmonica performance by Joseph Mauldin

Tuesday April 7, 1998
Auditorium - Max Bell Buildin

Session III - The Egg, Life-Supporting Chemicals

Jointly sponsored by Taiyo Kagaku Co., Ltd & Ontario Egg Producers’ Marketing Board

Session Chair : Dr. G. Froning
Co-Chair - Dr. P. Hunton
8:30 - 9:00 am. Chemical Characteristics of Egg Components: Molecular modification for functional improvement
Dr. S. Nakai, Dsc (University of British Columbia)

9:00 - 9:30 am Molecular Biology of Eggs: The potential for manipulating the composition of eggs by genetic engineering.
Dr. Ann Gibbins (University of Guelph)

9:30 -10:00 am Chicken Immunology and Egg Antibodies: Laying hens, antibody-factory, IgY-technology, biomedical applications and treat disease

Dr. Marilyn Coleman, PhD (MAC Associates, Ohio)
10:00- 10:20 am Nutrition Break

10:20-10:50 am Current Trend of Functional Foods for Health: Eggs as a functional food, technology update.
Dr. Clare M. Hasler, PhD (University of Illinois)

10:50-11:20am Value-Added Utilization of IgY for Pharmaceutical Material.
Dr. Yoshinori Mine, PhD (University of Guelph)

11:20-11:50 am Applications of Egg Immunoglobulins in Immunoaffinity Chromatography: Separation technology, research and industrial applications.
Dr. Eunice Li-Chan, PhD (University of British Columbia)

11:50-1:00pm Lunch

Session IV ? Ovo Technology and Nutraceuticals
Jointly sponsored by Altech Inc & Manitoba Egg Producers

Session Chair : Dr. S. Nakai
Co-Chair - Mr. H. Wiebe

1:10-1:30 pm Re-evaluation of Liquid Egg Pasteurization Technology: Newly emerging development and industrial applications, theory and practice
Dr. Glenn W. Froning, PhD (University of Nebraska)

1:30-2:00 pm Egg Shell Protein and Shell Strength: Molecular biology of egg shell proteins and industry applications. Is Egg shell quality still a problem?
Dr. M. Hincke, PhD (University of Ottawa)

2:00-2:30 pm Egg Nutraceuticals in the Market Today, and Tomorrow: Bioavailabilty and commercial use of egg shell calcium, membrane proteins and yolk lecithin products for biomedicals and food additives.
Naoko Suguro, PhD (QP Corp., Japan)

2:30-3:00 pm Biological Characteristics Of Egg Components: Hens Egg, Store-House Of Biomedicals, Potential Applications?
Lekh R. Juneja, PhD (Taiyo Int., Japan)

3:00-3:20 pm Nutrition Break

3:20-3:50 pm Food Pasteurization Using High-Intensity Pulsed Electric Fields: Promising new technology for non-thermal pasteurization for eggs
Dr. Gustavo V. Barbosa-Canovas, PhD (Washington State Univ.)

3:50-4:20 pm Egg Products Around the World: Today and Tomorrow
Dr. G. Zeidler, PhD (University of California)

4:20-4:50pm IgY-Loaded Eggs for Piglets: Eggs as a prophylatic infant food, prevent mortality of baby pigs from diarrhia
Dr. Ron R. Marquardt (University of Manitoba)

Panel Discussion

Wednesday April 8, 1998

Auditorium - Max Bell Building

Session V - Shell Egg-Management Technologies

Jointly sponsored by Canadian Egg Marketing Agency & Agriculture & Agri-Food Canada

Session Chair : Dr. W. Guenter
Co-Chair - Dr. L. McBee

8:30-9:00 am Processing and Cooling Shell Eggs to Enhance Safety and Quality.
Dr. Patricia A. Curtis, PhD (North Carolina State University)

9:00-9:30 am Functions of Conjugated Linoleic Acid (CLA): CLA-enriched eggs, future designer eggs
Dr. Bruce A. Watkins, PhD (Purdue University)

9:30-10:00 am Factors Affecting Interior Qualities of Shell Egg
Dr. Joseph M. Mauldin, PhD (University of Georgia)

10:00-10:20 am Nutrition Break

10:20-10:50am Econometric feeding and management, influence of energy and protein cost on total sulfur amino acid requirement for maximum profits.
Dr. David A. Roland Sr., PhD (Auburn University)

10:50-11:20 am Behavior of Salmonella Enteritidis in Industrial Egg White: Egg naturally contains inhibitory factors of Salmonella growth?
Dr. Florence Baron (ENSA, France)

11:20-11:50am Salmonella enteritidis in Eggs and Egg Products: Assessing and understanding the risks and responses
Dr. Richard G. Gast, PhD (USDA/ARS)

11:50-12:20 pm Concluding Remarks
Dr. M. Simopoulos - Nutrition
Dr. Glen Froning - Processing
Dr. W. Guenter - Shell Eggs
Dr. Jeong S. Sim - Closing Remark
Adjourn

Poster #Index of Abstracts/Presenting Author

1 Safe Use of Microalgae (Dhagold™) in Laying-Hen Feed Supplement in the In Production of Dha Enriched Eggs

J. R. Abril 49

2 Preparation of Enteric-Coated Gelatin Capsules of Igy With Cellulose Acetate Phthalate

E. M. Akita 50

3 Antigenicity of Vibrio Anguillarum in Chickens and Binding Characteristics of the Produced Egg Immunoglobulin (Igy).

N. Arasteh 50

4 Prevention of Chronic Pseudomonas Aeruginosa Colonisation by Gargling with Specific Antibodies

D. Carlander 51

5 The Oxidation of Cholesterol in the Yolk of Selective Traditional Chinese Egg Products

Kaui-Hwang Chen 51

6 Tocopherols, Retinol and Carotenes in Egg and Chick Tissues as Influenced by Dietary Palm Oil

G. Cherian 52

7 Effects of Cryogenic Cooling of Processed Shell Eggs on Interior Quality and Microbiological Integrity

P.A. Curtis 52

8 Omega-3 Enriched Eggs Are Not All The Same

D.J. Farrell 53

9 Docosahexaenoic Acid-Enriched Foods: Production of Eggs and Health Benefits

L. A. Horrocks 54

10 Methods of Lysozyme Separation, Enzyme Molecular Form and Functional Quality of the Residual Egg White

J. Kijowski 54

11 Mechanical and Oxygen Barrier Properties of Transglutaminase Cross-Linked Egg White Protein Films

L-T Lim 55

12 Role of Cholesterol in Hens Egg Yolk Low-Density Lipoprotein on its Absorption Behaviour in Oil-In-Water Emulsions

Yoshinori Mine 55

13 Production of Hens Immunoglobulin Against an Enzymatic Crosslinked Human Insulin for Immunodiagnosis Using a Microbial Transglutaminase

Yoshinori Mine 56

14 Structure-Function Relationships of Hens Egg Yolk Low-Density Lipoprotein

Yoshinori Mine 56

15 Structural and Functional Changes of Egg White Proteins Under Dry-Heating at Alkaline Ph Region

Yoshinori Mine 57

16 Purification of Hens Egg Yolk Immunoglobulins-A One-Step Procedure Using Phospholipase C-

Yoshinori Mine 57

17 Effects of Feeding Flaxseed and Probiotics to Layers on Their Performance, Profile and Egg Yolk Composition

G.L. Pheko 58

18 Influence of Eggshell 49 on Shell Quality of Hens Grouped According to Shell Quality

A. E. Sefton 58

19 Egg and Serum Cholesterol as Influenced by Mannan Oligosaccharide and Aflatoxin

A. E. Sefton 59

20 Egg Selenium Concentrations From Laying Hen Diets Supplemented With Selenized Yeast or Sodium Selenite

A.E. Sefton 59

21 Studies on the Manufacture of Tzau-Egg

Hou-Pin Su 60

22 Quantitative Assay of Specific IgY Antibodies from Fresh Egg Yolk Samples by ELISA Technique

Hoon H. Sunwoo* 60

　

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