• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.401-408
• /
• 2007

This study examined the histochemical and physiological characteristics during Korean native Ogol chickens (KNOC) development. The body weight, Pectoralis major and soleus muscle weights, and muscle samples were taken at hatching as well as at 3, 5, and 15 weeks of age. The fiber characteristics of the Pectoralis major and soleus muscles from the KNOC at hatching to 15 weeks of age were determined, and the deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and protein concentrations were measured from the left Pectoralis major muscles. A greater increase in body and muscle weights was detected between hatching and 3 weeks of age than during any other period. Moreover, the cross sectional area (CSA) of the fibers, as well as the total concentration of DNA, RNA, and protein also showed a greater increase betweenhatching and 3 weeks of age than during any other period. The KNOC breed is a dual purpose breed, however, the it has lower body and muscle weights than commercial meat type chickens or layer type chickens. Moreover, the KNOC breed has a small muscle fiber CSA of and a low nucleic acid concentration.

• Journal of the Korea Convergence Society
• /
• v.9 no.2
• /
• pp.341-347
• /
• 2018

The purpose of this study is to examine the change to the muscle activity from the serratus anterior(SA) of 5th and 7th, upper trapezius(UT), middle trapezius(MT) lower trapezius (LT), and pectoralis major(PM) when push-up plus exercise(PUP) is performed in four postures. 25 healthy, young participants performed various PUP convergence exercise(general posture, $90^{\circ}$, $120^{\circ}$ and BOSU). The muscle activity of the shoulder stability muscles was measured using a surface EMG analysis system during various PUP convergence exercise. One-way repeated-measure of ANOVA was conducted to comparison the activity of each muscle. There was significant difference in SA7, PM, UT, and MT (p <.05) during various PUP. The muscle activity of SA7 had a significance difference between PUP and $90^{\circ}PUP$ or BOSUPUP respectively (p <.05). The muscle activity of PM had a significance difference between $90^{\circ}PUP$ and PUP or BOSUPUP (p <.05). The muscle activity of UT had a significance differnce between $90^{\circ}PUP$ and PUP or BOSUPUP (p <.05). The muscle activity of MT had a significance differnce between $90^{\circ}PUP$ and PUP and also significantly difference PUP and $120^{\circ}PUP$(p <.05). These results suggest that general PUP can be a useful to improve to scapular stabilizer muscle in who has no shoulder dysfunction.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.3
• /
• pp.914-924
• /
• 2018

The purpose of this study is to provide the basic data for the shoulder strengthening exercise by analyzing the% MVIC of the muscle activity in the shoulder rotator cuff by the difference of the stance posture and the anatomical plane. 8male subjects were randomly assigned to perform the shoulder rotation exercise 10 times on the frontal plane, the horizontal plane, the sagittal plane and the two legs stance posture, the one leg stance posture, the lunge posture. Measured muscle activity of supraspinatus, infraspinatus, teres minor, anterior deltoid, rectus abdominis, erector supinea, pectoralis major, lattisimus dorsi during exercise. A repetitive one-way ANOVA was performed using the SPSS 22.0 statistical program. First, during the external rotation on the frontal plane, the erector spinea was higher in the lunge posture than in the two legs stance posture and the one leg stance posture, And during the internal rotation on the frontal plane, the muscle activity of suprapinatus was higher in one leg stance posture than in the two legs stance posture and more so in the lunge posture. Second, during the external rotation on the horizontal plane, the muscle activity of deltoid anterior was higher in the one legs stance posture and in the lunge posture than in the two legs stance posture, and during the internal rotation on the horizontal plane, the muscle activity of infraspinatus was higher in the lunge posture than in the two legs stance posture and one leg posture, and the muscle activity of pectoralis major was higher in two leg stance posture than in the one legs stance posture and more so in the lunge posture. Third, during the external rotation on the sagittal plane, muscle activity of rectus abdominis was higher one leg stance posture in the lunge posture than in two leg stance posture. During the internal rotation on the sagittal plane, muscle activity of supraspinatus was higher one leg stance posture in the lunge posture than in two leg stance posture. And muscle activity of infraspinatus was higher in the lunge posture than in two leg stance posture, one leg stance. And muscle activity of Rectus abdominis was higher in the lunge posture and one leg stance posture than in the two legs stance posture. And muscle activity of Erector spinea was higher in the two legs stance postur and lunge posture than in the one leg stance posture. In conclusion, the differences in stance and shoulder anatomy have different effects on the muscle activity of the shoulder rotator exercises, and this is expected to be a more positive exercise program when applied to the shoulder strengthening exercise program.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.9-14
• /
• 2006

The aim of this study was to determine the chemical traits of duck meats with different rearing periods(45 70 days). The content of protein was 21.3 and 19.61% in the breast and leg at 70 days post hatched, respectively. Group at 70 days showed high protein composition than those of 45 days group. The content of fat was slightly increased with the rearing periods. The composition of Ca, mineral compound, was not showed the difference between leg and breast meat. However, it was increased with the rearing periods. The composition of Fe was not significantly different in the breast meat. However, there was a significant increase in the leg (p<0.05). It was compared 14.6 ppm at 45 days group to 27.5 ppm at 70 days group. The content of methionine was significantly increased in the breasts due to the increasing rearing periods (p<0.05), but not in leg meat. There was no significant difference between parts, but glutamic acid content was significantly decreased along with the increasing rearing periods (p<0.05). The content of collagen at 70 days(0.77 g/100 g) was higher than those of 45 days(0.65 g/100 g). It was affected by the rearing periods In the wing-removed skit, it was 0.15 g increases at 70 rearing period group. The cholesterol content was significantly increased in the leg but not in the breast. With the rearing periods, it was significantly increased in the leg (p<0.05).

• Journal of Animal Science and Technology
• /
• v.48 no.2
• /
• pp.269-278
• /
• 2006

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

• Physical Therapy Korea
• /
• v.26 no.3
• /
• pp.1-10
• /
• 2019

Background: Winged scapular (WS) causes muscle imbalance with abnormal patterns when moving the arm. In particular, the over-activation of the upper trapezius (UT) and decrease in activity of the lower trapezius (LT) and serratus anterior (SA) produce abnormal scapulohumeral rhythm. Therefore, the SA requires special attention in all shoulder rehabilitation programs. In fact, many previous studies have been devoted to the SA muscle strength training needed for WS correction. Objects: The purpose of this study was to investigate the effect of shoulder girdle muscle and ratio according to the angle of shoulder abduction and external weight in supine position. Methods: Twenty three WS patients participated in this experiment. They performed scapular protraction exercise in supine position with the weights of 0 kg, 1 kg, 1.5 kg, and 2 kg at shoulder abduction angles of $0^{\circ}$, $30^{\circ}$, $60^{\circ}$, and $90^{\circ}$. The angle and weight applications were randomized. Surface electromyography (EMG) was used to collect the EMG data of the SA, pectoralis major (PM), and UT during the exercise. The ratio of PM/SA and UT/SA was confirmed. Two-way repeated analyses of variance were used to determine the statistical significance of SA, PM, and UT and the ratios of PM/SA and UT/SA. Results: There was a significant difference in SA according to angle (p<.05). Significant differences were also identified depending on the angle and weight (p<.05). The angle of abduction at $0^{\circ}$, $30^{\circ}$ and weight of 2 kg showed the highest SA activity. However, there was no significant difference between PM and UT (p>.05). There was a significant difference between PM/SA and UT/SA in ratio of muscle activity according to angle (p<.05). Significant differences were found at PM/SA angles of $30^{\circ}$, $60^{\circ}$ and $90^{\circ}$ (p<.05). For UT/SA, significant difference was only observed at $90^{\circ}$ (p<.05). Conclusion: Based on the results of this study, in order to strengthen the SA, it was found to be most effective to use 1 and 1.5 kg weights with abduction angles of $0^{\circ}$ and $30^{\circ}$ at shoulder protraction in supine position.

• Korean Journal of Poultry Science
• /
• v.36 no.1
• /
• pp.9-14
• /
• 2009

This study was conducted to evaluate the effect of three types of transportation distance (short: less than 40 km; intermediate: 70~80 km; long: 140~150 km) on quality of whole chicken and chicken meat cuts. In whole chicken, $1^+$ grade chicken incidence after transportation of short, intermediate, and long distance transportation was 61.3, 56.3, and 43.8%, respectively. Bruise was not shown in breast and thigh, while wings with bruise after short and long distance transportation were 16.7% and 27.3%, respectively. For chicken meat cuts, $1^+$ grade chicken breast incidence after short distance transportation was 14% higher than that after long distance transportation. Bruised chicken breast after short and long distance transportation were 10 and 12%. Pale, soft, and exudative (PSE) chicken breast incidence after long distance transportation was higher (18.3%) than that after short distance transportation (7.0%). Chicken thigh cuts with $1^+$ grade after short and long distance transportation were shown 91.2% and 88.3%, respectively. Also, chicken wing cuts showed similar result to chicken thigh cuts' and $1^+$ grade incidence of chicken wings after short distance transportation was 11% higher than that of after long distance transportation. These results suggest that shorter transportation distance from farm to slaughter house result in high grade whole chicken and chicken meat cuts.

• Korean Journal of Poultry Science
• /
• v.36 no.1
• /
• pp.1-7
• /
• 2009

This study was performed to evaluate the effect of the level of stocking density of housing with or without window on chicken meat quality. The incidence of $1^+$ grade of whole chicken housed with window significantly influenced by stocking density. The incidence of $1^+$ grade chicken at high stocking density ($0.050\;m^2$/head), standard stocking density ($0.066\;m^2$/head), and low stocking density ($0.083\;m^2$/head) was 26, 52, and 66%, respectively. Breast muscle of chicken housed with window and with low stocking density showed higher incidence of $1^+$ grade than high stocking density. Also minor and severe PSE (pale, soft, extractive) incidence of chicken meat were showed 4% each, while the $1^+$ grade chicken was not appeared at low density. In chicken thigh, the incidence rate was not affected by stocking density. In chicken housed without window, the incidence of $1^+$ grade chicken in high, standard, and low stocking density was 18, 8, and 46%, respectively. Also, the incidence of $1^+$ grade chicken breast was 2.6 times higher than the chicken in low stocking density. However, incidence of $1^+$ grade thigh was not affected by the stocking density. These results suggest that high stocking density significantly reduced the incidence of $1^+$ grade chicken meat regardless of housing with or without window.

• Korean Journal of Poultry Science
• /
• v.35 no.2
• /
• pp.177-182
• /
• 2008

This studies were conducted to investigate the effect of holding time of broiler at slaughter house on chicken meat quality. Short holding time ($1{\sim}2hrs $) increased chicken meat quality compared to long holding time ($14{\sim}15 hrs$), which resulted in 14% higher grade $1^+$ chicken. In portioned meat, short holding time ($1{\sim}2 hrs$) resulted in 15% higher incidence of grade $1^+$ chicken breast. Also, long holding time occurred higher PSE incidence of chicken breast. pH value of the chicken meat with short holding time was similar to that with long holding time, and that with medium holding time showed the lowest. $L^*$ (lightness) value of the chicken meat was lower with medium holding time than with short holding time, but that in muscle and skin showed increasing tendency with long holding time. Holding time showed no effect on $a^*$ (redness) of the chicken meat, but longer holding time decreased $b^*$ (yellowness) value. This indicated that long holding time adversely affected chicken meat quality.

• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.187-193
• /
• 2005

This study was carried out to investigate the effect of the bleeding times(30sec., 90sec., 150sec.) at slaughtering process on meat quality and storage properties of broiler. The redness$(a^{\ast}\;value)$ of skin, wing, leg muscle decreased at high bleeding time(150sec.). However, there was no significant difference in breast muscle. WHC(water holding capacity) of breast muscle decreased from $63.64\%$ at low bleeding time(30sec.) to $61.06\%$ at high bleeding time. TBARS(thiobarbituric acid-reactive substance) values were 0.18 mgMA/kg at the low bleeding time, 0.16 mgMA/kg at the middle bleeding time(90sec.) and 0.21mgMA/kg high bleeding time on 3 days of storage. Total aerobic plate counts(TPC) were $6.25logCFU/cm^2$ at the low bleeding time, $6.25logCFU/cm^2$ at the middle bleeding time and $6.53logCFU/cm^2$ at the high bleeding time. The TPC was increased as the bleeding time increased. In conclusion, meat color of chicken were acceptable when the carcasses were slaughtered at the high bleeding time.