• Korean Journal of Organic Agriculture
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• v.17 no.1
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• pp.111-125
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• 2009

Pitamin is a component of pine bark extract that exhibits antimicrobial activity and a variety of physiological effects. This study was earned out to investigate the effects of dietary pitamin as an organic livestock feed additive in broiler chickens. A 35 day trial was conducted to determine the influence of dietary premix containing 5% pitamin; investigated parameters included blood lipids, growth performance, quality characteristics of carcasses, and changes of caecal microbials in broiler chickens. Chickens were randomly divided into groups that were untreated (control), treated conventionally with antibiotics in the absence of premix, received 0.1 % or 0.2% premix containing 5% pitamin. Plasma lipids were lower in groups fed diets with pitamin premix (p<0.05). The body weight gain from broiler chickens fed with the diet containing 0.1% pitamin premix and antibiotics was similar, and was significantly higher than that of the other groups (p<0.05). The weight of breast muscle and thigh meat of carcasses was similar, and was higher than that of the control group (p<0.05). Abdominal fat and thymus index from chickens receiving either pitamin-supplemented premix was significantly lower and increased, respectively, that of the antibiotic and control groups (both p<0.05). The chickens on the pitamin premix-supplemented diets evidenced significantly higher caecal levels of Bifidobacterium species as compared with the chickens on the control diet (p<0.05). These results suggest that feeding a diet supplemented with a 0.1% premix containing 5.0% pitamin for 35 days maintains the production of broiler chickens at a level comparable to that obtained from the use of antibiotics.

• KOREAN POULTRY JOURNAL
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• v.15 s.160
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• pp.31-36
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• 1983

육계업은 생산의 효율화, 유통의 효율화, 닭고기에 대한 국민의식의 변화로 그 어느 식품보다도 전망이 좋고 경쟁력 있는 상품인 브로일러의 소비 촉진을 통해 안정되게 발전할 수 있다.

• Monthly Korean Chicken
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• v.20 no.9
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• pp.94-101
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• 2014

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.04a
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• pp.19-27
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• 2005

• KOREAN POULTRY JOURNAL
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• v.19 no.9 s.215
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• pp.66-69
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• 1987

상대적인 가격 요인과 식이 요법의 고려에서 인기를 얻기 시작한 브로일러 계통의 식품은 5년 이내에 가공 산업에 혁신을 가져올 새로운 기술을 창출해 낼 것이다

• Monthly Korean Chicken
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• v.18 no.9
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• pp.104-108
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• 2012

• Monthly Korean Chicken
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• v.20 no.11
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• pp.94-102
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• 2014

• KOREAN POULTRY JOURNAL
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• v.18 no.10 s.204
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• pp.34-40
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• 1986

육계산업은 점차 첨단산업화 고도화되고 있다. 앞으로 안정된 산업으로 발전 정착되는 과정을 알아보기 위해 박영인회장을 통해 그 전반을 들어본다.

• KOREAN POULTRY JOURNAL
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• v.46 no.3
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• pp.150-153
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• 2014

• Monthly Korean Chicken
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• v.18 no.11
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• pp.104-109
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• 2012