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http://dx.doi.org/10.5536/KJPS.2021.48.4.277

Comparison on Performance, Carcass Yield and Meat Quality Characteristics of Korean Indigenous Commercial Chicken  

Kim, Ki-Gon (Poultry Research Institute, National Institute of Animal Science)
Cha, Jae-Beom (Poultry Research Institute, National Institute of Animal Science)
Kim, Hee-Jin (Poultry Research Institute, National Institute of Animal Science)
Choo, Hyo-Jun (Poultry Research Institute, National Institute of Animal Science)
Park, Byoungho (Hanwoo Research Institute, National Institute of Animal Science)
Hong, Eui-Chul (Poultry Research Institute, National Institute of Animal Science)
Publication Information
Korean Journal of Poultry Science / v.48, no.4, 2021 , pp. 277-285 More about this Journal
Abstract
This study was conducted to compare performance, carcass yield, and meat quality of 4 Korean indigenous commercial chickens (Hanhyup 3: G, Sorae 1: V, Woorimatdak 1: S, Woorimatdak 2: W). A total of 384 chickens were divided into 4 treatments with 4 Korean indigenous commercial chickens, 6 repetitions per treatment, and 16 birds per treatment (♀ 8 birds, ♂ 8 birds). For 12 weeks, body weight was significantly higher in G and V breeds than S and W breeds (P<0.01), but body weight gain lower in S breed (P<0.05). Feed conversion ratio was significantly higher in W breed at 8~10 wk of age (P<0.05). There was no significant difference on livability among four treatments. Carcass yield and fresh meat ratio were highest in V breed at 12 wk of age (P<0.05). On breast meat, shear force was lower in G breed (P<0.05), and higher in male than in female (P<0.05). Lightness (L*) of breast meat was higher in female except V breed, and redness (a*) was significantly higher in breed G (P<0.05). Yellowness (b*) of breast meat was higher in G and V breeds, and higher in male than in female except breed G. In conclusion, G and V breeds showed superior performance, and S and W breeds showed superior meat quality.
Keywords
Korean indigenous commercial chicken; performance; carcass yield; meat quality;
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