• Korean Journal of Poultry Science
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• v.20 no.2
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• pp.65-72
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• 1993

The experiment was conducted to estasblish the large scale production of anti-serum against chicken IgG and to profile the developmental changes of serum IgG levels during all the feeding period(from hatching to 7 weeks of age) in broiler chicks. Blood sample were taken from Hubbard chicken hi-daily or /and weekly during the experimental period. The pure IgG was isolated from ammonium sulfate treated chicken serum by ion exchange chromatography. The quantitative assay of serum IgG were carried by RID method. It was observed that IgG concentrations were showed the highest at hatching(4.25 $m\ell$/$m\ell$), after that dicreased rapidly, lowest at 2 weeks of age(0.81 $m\ell$/$m\ell$), and gradually increased to 7 weeks of age (2.48 $m\ell$/$m\ell$) There was no differences of IgG level between sex, but the IgG levels of male chicks dicreased more rapidly and increased earlier thereafter than those of females during the first two weeks of agg.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.175-182
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• 2018

The carcass and meat quality of new native chicken strains (A, C, and D) being developed in the Golden Seed Project for Samgyetang were compared with a commercial native chicken (Hanhyup No. 3, H) and Baeksemi (white semi broiler, W) strains. In total, 250 male chicks were raised under the same feeding and raising conditions for 5 weeks. After slaughter, the carcass weight and percentage yield of parts from each strain were measured and the physicochemical quality traits (general composition, color values, fatty acid composition, and sensory evaluation) of breast muscles were comparatively analyzed. The carcass weight (875.10 g) of the W strain was significantly heavier than that of the other native chicken strains, while that of A strain (537.54 g) was the lowest. The percentage yield of breast meat was also higher in the W strain than in the other strains. The fat content of W strain was higher than that of the other native chicken strains. The new native chicken strains (A, C, D) had higher contents of linoleic acid (C18:2) than the H strain. The A and D strains especially showed relatively high content of arachidonic acid (C20:4), a characteristic fatty acid in native chicken meats. On the other hand, the fatty acid composition of C strain was similar to that of the W strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.211-217
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• 2003

A study was conducted to investigate the fattening performance, physico-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed organic sulfur. Total three hundred and sixty chicks of eight weeks old were replaced in individual cage from 8 to 10 weeks old. Four levels of organic sulfur (0, 1.0, 2.0, 4.0%) containing 45% sulfur were added into basal diet containing CP 19% and ME 2,950 kcal/kg. Weight gain, feed intake, fred conversion were weekly measured. The proximate composition, physico-chemical properties of breast meat, vaccine titer and sensory characteristics were examined at the end of experiment. Weight gain, feed intake and feed conversion of birds fed organic sulfur were not statistically different with control. There were no significant difference in feed intake and feed conversion. However, abdominal fat(%) of birds fed organic sulfur tended to increase compared with control. Crude fat of breast meat decreased significantly in organic sulfur treatments(P<0.05). The red color of breast meat seemed to increase but was not statistically different among the treatments. Cooking loss showed decrements significantly in organic sulfur treatments(P<0.05). Mechanical Hardness, cohesiveness and springiness were prone to be high and gumminess greatly high in breast meat of birds fed organic sulfur addition compared with control. Juiciness tended to increase and greasiness decreased(P<0.05) in organic sulfur treatments by the sensory evaluation. The overall acceptability of the breast meat was the highest at 2.0% organic sulfur added chicks(P<0.01). There were no different blood cholesterol, AST, ALT and BUN.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.283-288
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• 2001

The broiler marketing managers at department stores were most considered the brand whereas those at supermarket were most considered price when they purchased raw chicken. The whole chicken was distributed as fresh by 100% at department stores, whereas it was distributed as fresh only by 75% and the rest part was distributed as frozen or combination of fresh and frozen at supermarket. Consumers at department stores were most unsatisfied with drip loss whereas consumers at supermarket were most unsatisfied with freshness of chicken. At present, more than 89% broiler are selling by their weight unit of a bird (called as ho) in department stores, food chain stores and supermarket. The marketing periods were 3 days at department stores and 4days at supermarket. Most broiler marketing managers in stores such as 80% those at department stores, 60% those at food chain stores and 50% those at supermarkets were favored for the grading system based on quality of raw chicken. The broiler marketing managers at department stores and food chain stores preferred to the grading system evaluated with 2 quality grades and those at supermarkets preferred to the grading system evaluated with 3 quality grades if the grading system is to be established. The drumsticks and drummette of broiler were the most popular portions when compared to the other portions. In conclusion, marketing stores as well as consumers demanded to produce the best quality chicken by the grading system based on quality. Therefore, the quality improvement is the most important factor to increase consumer preference in chicken production.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.61-68
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• 2014

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.29-52
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• 1989

Selection of breeds, adequate environment and sanitary condition must be considered to improve production ability. Minimizing of production cost through reasonable management and farm system can introduce maximizing net income. Followings are the summary of poultry industry in Japan： (1) To decreasing consumers Price and to gurantee the quality of eggs, poultry farms changed their farm system as complex which contain feed factory, GP center and processing factory as well as raising laying hens. (2) Broiler farms moved from suburbs to several remote from cites owing to development of transferation , and rising price of land. (3) The egg Price in Japan was depended on season. From fall to spring, the Price was usually rised due to increased consumption, and from May to August the price always dropped. (4) The average production per one you was around 17kg/hen and average feed consumption was around 2.45. Rearing rate was around 98.5% and motality of hens was around 7%. And one person reared 15,000-20,000 hens in over 100 thousand chicken reared farms even though average ability per person showed 3,266 hens.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.107-117
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• 1998

Ths studies was carried out to investigate the processing possibility of pheasant meat extracts treated with proteases. The crude protein, aminonitrogen, degree of hydrolysis, yield and amino acid composition of pheasant meat extracts when it was treated with proteases at various temperature and reaction time were analyzed. The crude protein contents of pheasant meat extracts processed in $130^{\circ}C$ were more than when it was done in $100^{\circ}C$, but the contents of aminonitrogen were not quite different between two processing temperature. The content of crude protein and aminonitrogen when pheasant meat was hydrolyzed with protease NP and prozyme A. The yields of pheasant meat extracts, when pheasant meat were treated at $100^{\circ}C$ and $130^{\circ}C$, were from 2.24 to 7.10% and from 5.51 to 10.45%, respectively. And the yield of extraction depended on extraction temperature, kinds of enzyme, amount of enzyme, extraction time. The content of aminonitrogen in pheasant meat extracts treated with enzyme was much higher than any other treatments. And it depended on amount of enzyme, extraction time and temperature. The amount of the amino acids in pheasant meat extracts treated by protease NP were eminently higher than by heat at $100^{\circ}C$ or $130^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.107-112
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• 2005

This study was conducted to establish a comprehensive grading guideline for poultry. Guidelines for sampling size and grading were determined on the basis of survey data obtained from chicken processing house. Results were summarized as follows : For application unit, most chicken processing house preferred lot unit to farm unit. Most processing house did not want the total survey method, but selection sampling. At the beginning of the grading system, chicken processing house wanted to apply the system to a particular lots for which the company requests. There were much suggestions for grading not only portion meat, but also whole chicken. Bigger processing house preferred no. $8\~12$ to be graded. Most of large-scale processing houses used more than 81 volts for stunning and cooling tanks by soaking. For shipping chicken, Large-scale processing houses used both individual and box packing while small ones only used box packing.

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.90-98
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• 1996

In order to obtain the basic information for new food product development from pheasant, wild duck(chhungdung), and Ogol fowl, which are called as special poultry, general components,fatty acid amino acid and minerals composition were analyzed. 1). The general compositions were 71.2-74.1% of water, 23.3-26.4% of protein, 1.0-2.4% fat, and 1.1-1.4% of ash in the pheasant, 73.8-76.4% of water, 18.6-19.6% of protein, 2.7-6.8% of fat, and 0.8-1.6% of ash in the wild duck, and 71.4-72.3% of water, 20.8-22.7% of protein, 1.9-6.3% of fat, and 1.0-1.2% of ash in the Ogol fowl, repectively. 2).In the pheasant and wild duck meat, the composition of unsaturated and saturated fatty acid were 60-64%,36-40%, respectively, and olec, palmitic, linolec, and stearic acid were most abundant in this order. But, in Ogol fowl, 72-76% and 24-28% were belong to the unsaturated fatty acid, respectively. 3). Amino acid contents in its order of relative amount were glutamic acid, alanine, aspatic acid, and glycine for the pheasant, glutamic acid, glycine, alanine, and aspatic acid for the wild duck, and lysine, glutamic acid, and aspatic acid for the Ogol fowl, repectively. 4).The mineral composition in the pheasant and wild duck were potassium, phosphorus, sodium, magnesium, and calcium, but in the Ogol fowl, potassium, sodium, magnesium, phosphorus, calcium were the most abundant in this order, repectively.