• Monthly Korean Chicken
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• v.5 no.11 s.53
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• pp.2-7
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• 1999

현 닭고기 군납제도 문제없는가 - 축산물 회수절차 규칙안 의견조회 - 일본 언산지 표시 조치 법률 공포 - 겨울철의 단열 - 캐나다 양계 시장조사 사절단 방한 - WTO 차기 농업협상 실시 - 브라질, 올해 닭고기 생산 및 수출 증가 전망 - 다리육 제품 증가 전망 - 일본의 육계 산업 현황 - 닭고기 60만수 냉동비축 실시 - 3/4분기 닭도축량 전년대비 $14{\%}$증가 - 중국산 가금류 수입해제 늦어질 듯 - 품질인증마크 표시제도 시행 - 닭고기 수출 업체손실보전 필요

• Monthly Korean Chicken
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• v.20 no.9
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• pp.92-93
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• 2014

농촌진흥청 국립축산과학원에서는 지난해 앙계현장에서 농가가 필요로 하는 기술 분야의 질의사항에 대한 분야별 전문가가 답변한 '축산현장 애로기술 해결을 위한 닭 기르기 100문 100답집'을 발간했다. 이 책자에는 육종 번식, 종자보존과 관리, 사양관리, 항생제 대체제 이용, 계사시설과 환경관리, 특수관리, 생산물의 품질관리, 위생과 질병, 경영관리 등 양계의 다양한 분야에 대한 전반적인 내용이 담겨져 있다. 지난해에는 육계관련 육종 번식, 사양관리에 대해 알아보았고, 올해는 항생제 대체제 이용, 계사시설과 환경관리 등에 대해 알아보고자 한다.

• Monthly Korean Chicken
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• v.20 no.10
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• pp.70-71
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• 2014

농촌진흥청 국립축산과학원에서는 지난해 양계현장에서 농가가 필요로 하는 기술 분야의 질의사항에 대한 분야별 전문가가 답변한 '축산현장 애로기술 해결을 위한 닭 기르기 100문 100답집'을 발간했다. 이 책자에는 육종 번식, 종자보존과 관리, 사양관리, 항생제 대체제 이용, 계사시설과 환경관리, 특수관리, 생산물의 품질관리, 위생과 질병, 경영관리 등 양계의 다양한 분야에 대한 전반적인 내용이 담겨져 있다. 지난해에는 육계관련 육종 번식, 사양관리에 대해 알아보았고, 올해는 항생제 대체제 이용, 계사시설과 환경관리 등에 대해 알아보고자 한다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.127-131
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• 2004

생육, 가열육 및 재가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 gum류 첨가구보다 높았으며, 단백질은 차이가 없었다. 생육 Patty의 명도 및 황색도는 대조구가 높았다. 수율 및 지방보유율은 gum류 첨가구가 높았다. 조직감 및 보수력은 gum류 첨가구가 대체로 높았으며, 전체적인 기호성은 patty들 사이에 유의한 차이가 없었다.

• Monthly Korean Chicken
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• v.20 no.4
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• pp.88-89
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• 2014

농촌진흥청 국립축산과학원에서는 지난해 양계현장에서 농가가 필요로 하는 기술 분야의 질의사항에 대한 분야별 전문가가 답변한 '축산현장 애로기술 해결을 위한 닭 기르기 100문 100답집'을 발간했다. 이 책자에는 육종 번식, 종자보존과 관리, 사양관리, 항생제 대체제 이용, 계사시설과 환경관리, 특수관리, 생산물의 품질관리, 위생과 질병, 경영관리 등 양계의 다양한 분야에 대한 전반적인 내용이 담겨져 있다. 지난해에는 육계관련 육종 번식, 사양관리에 대해 알아보았고, 올해는 항생제 대체제 이용, 계사시설과 환경관리 등에 대해 알아보고자 한다.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.251-255
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• 2008

This study was conducted to determine the effects of dietary supplementation with CLA (0, 0.5, 1.0, 1.5, and 2.0%) on the proximate composition, sensory evaluation, pH, TBARS, cooking loss, WHC, shear force and objective color of chicken meat. Two hundred broiler chickens (Arbor Acre Broiler, male) were randomly assigned to five groups, fed for five weeks, and slaughtered. The proximate composition and crude protein of thigh muscle from the 1.5% and 2.0% CLA groups were significantly higher than the other groups (p<0.05), however there was no difference in moisture, crude fat, and crude ash. Based on sensory evaluation, tenderness, juiciness, and flavor were not significantly different among the treatment groups. The pH of thigh muscle from the CLA treated groups was higher than the control, and significantly increased with the increasing levels of CLA in the broiler diets (p<0.05). TBARS values were significantly lower in the CLA treated groups, and decreased with increasing CLA levels in the diet (p<0.05). Therefore, CLA may improve the shelf life of chicken meat. WHC, shear force, and meat color did not show any significant variation in this study. In conclusion, the accumulation of CLA and the production of fresh chicken meat without changes in meat quality can be achieved through supplementation with 2% CLA. Accumulation of CLA in chicken meat significantly increased with increasing CLA levels in the diet.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 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 (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.214-216
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• 2005

육가공품의 품질 평가를 과학적으로 객관적으로 하기위해 원료육의 결합조직내에 포함된 hydroxyproline의 함량을 정량화하였다. 축산물 중 hydroxyproline의 함량은 돈육 > 계육 > 우육의 순서로 나타났으며 이 중 돈육의 등급에 따른 hydroxyproline 함량은 등급이 낮을수록 높게 측정되었다. 이상의 결과를 통해 돈가스 육가공품의 hydroxyproline의 함량을 측정한 후, 제품에 포함된 돈육의 비율 및 수분함량을 계산하여 돈가스 제품에 사용된 돈육의 등급의 추정할 수 있었다.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.