• KOREAN POULTRY JOURNAL
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• v.40 no.4 s.462
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• pp.137-139
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• 2008

본고는 지난 3월 6일 축산과학원과 토종닭협회에서 공동 주최하여 실시한 '토종닭 인증기준 및 발전방안 공청회'에서 이제영 팀장(농협중앙회 축산지원부 양계팀)이 발표한 '국내 토종닭 사육 및 유통실태' 내용을 발췌.요약.게재한 것이다.

• KOREAN POULTRY JOURNAL
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• v.47 no.4
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• pp.104-106
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• 2015

지난 2월 26일 한국토종닭협회는 정기총회를 개최하고 제8대 회장에 김근호 밤골농원 대표를 선출하였다. 한국토종닭협회 전신인 전국토종닭연합회 초대 회장으로도 활동하며 한국토종닭협회의 초석을 다진 그였다. 최근 침체에 빠진 토종닭산업에 산적한 문제들이 많아 신임 회장으로써 역할이 더욱 중요한 때이기도 하다. 앞으로 2년간 한국토종닭협회를 이끌어 나갈 김근호 회장을 만나 취임소감과 앞으로의 계획을 들어보았다.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.225-230
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• 2011

Broilers were raised as the same environmental conditions with Korean native chickens (KNC) and slaughtered at the same age (13 week) to observe the physiochemical differences in breast and leg meat. The crude fat content of broilers was significantly higher than that of KNC in both breast and leg meat. pH of both breast and leg meat of broiler was lower than that of KNC. Redness of breast meat surface was higher in broiler than KNC. Except for the chewiness of raw leg meat, which was higher in KNC than broiler, the results of texture showed no difference between broilers and KNC. However, the collagen content of leg meat of KNC (6.78 mg/g) was significantly higher than that of broilers (3.12 mg/g). Results showed that broilers reared and slaughtered as the same conditions with KNC had significantly higher fat content while lower collagen content. Therefore, these physicochemical differences clearly indicate that the meat characteristics of broilers cannot be similar to KNC even if the environmental conditions and slaughter age are identical.

• Korean Journal of Poultry Science
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• v.47 no.4
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• pp.247-254
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• 2020

This study examined how consumer choices (i.e., selecting food safety certified products, health-related products, and familiar brands) affect the purchase of Korean native chicken (KNC) and the demographics that influence KNC purchases using secondary consumer panel data from the Rural Development Administration of Korea. The grocery purchase data from 654 Korean households between 2017 and 2019 were used; the propensity for food safety certified products was measured by the purchasing frequency of Good Agricultural Practice (GAP) and Hazard Analysis and Critical Control Point (HACCP) products, and the propensity for health-related products was measured by the purchasing frequency of home meal replacement (HMR) and hedonic products. The propensity to purchase familiar brands was measured using a questionnaire. Logistic regression was used to examine the determinants of the KNC purchase experience, and multiple linear regression was used to determine the factors that influenced the KNC purchase frequency. The results showed that unemployed women purchased more safety certified products, health-related products, familiar brands, and KNC. These findings suggest that targeting consumers with differential marketing strategies may help promote KNC consumption. This study identified factors that influence KNC purchases, which is important for understanding consumer behavior and revitalizing the market.

• Korean Journal of Poultry Science
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• v.46 no.4
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• pp.255-262
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• 2019

The micronutrients and flavor compounds of three new native chicken strains (A, C, and D) being developed in a breeding program (Golden Seed Project) were compared with a commercial native chicken strain (H) and the Baeksemi (W, white semi broiler). After 100 male chicks in each strains were reared for 5 weeks, the breast muscles from randomly selected 40 birds were analyzed at 8 replications. Native chicken strain A had greater amounts of α-tocopherol and α-tocotrienol compared with strain W. Native chicken strains showed higher contents of vitamin B₁₂ than Stain W. Stain H strain had the highest values of cholesterol content and strain D did the lowest. There was no different content of most minerals between native chickens (A, C, D, and H) and W, but Cu were more contained in native chicken strains compared with W. In terms of nucleotide-related flavor compounds, Stain A had the lowest content of hypoxanthine and strain D had highest inosine monophosphate. Native chicken strains had higher contents of umami-related free amino acids (glutamate and aspartate) than W. Among native chickens, strain A had more amounts in the contents of taurine, tasty flavor compounds, and certain vitamins, despite of the relatively low growth productivity. This result will provide information to select a strain with characteristic meat quality in a chicken breeding program.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.125-135
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• 2018

This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P<0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P<0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P<0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.

• Korean Journal of Poultry Science
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• v.50 no.2
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• pp.91-99
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• 2023

This study aimed to develop a high-productivity breed of Korean native Samgye chicken. We evaluated the production performance of six Korean native chicken combinations (KNC-SCYC, SCYD, SDYC, SDYD, SYYC, SYYD) and GSP-Hanhyup Korean native chickens, with Baeksemi chickens used as a control group. The performance test was conducted from hatching to 7 weeks of age on 756 chickens, and we measured survival rate, body weight, shank length, feed utility, and carcass yield. The overall survival rate was nearly 100% for all strains. However, body weight showed significant differences between strains at all ages (P<0.01), with Baeksemi weighing 863.8±76.9 g, GSP-Hanhyup weighing 804.7±72.5 g, and KNC-combinations weighing 543.0±61.8 g at 5 weeks of age. The duration needed to reach 850 g was estimated to be 34.5 days for Baeksemi, 37.5 days for GSP-Hanhyup, and 45.8-48.8 days for KNC-combinations. Carcass yield percentage was highest for KNC-SYYD combination at 63.3%, followed by Baeksemi at 60.4%, and GSP-Hanhyup at 56.1%. Shank length at 850 g body weight was 7.6 cm for KNC-SYYD combination, 7.8 cm for Baeksemi, and 8.0 cm for GSP-Hanhyup. The feed conversion ratio at 850 g body weight was 1.81 for Baeksemi, 2.17 for GSP-Hanhyup, and 2.27 for KNC-SCYC combination. Our results suggest that the KNC-SYYD combination and GSP-Hanhyup breed have the potential to be used in Samgye production due to their moderate growth performance, higher carcass yield, and shorter shank length, despite their lower growth productivity and feed efficiency when compared to Baeksemi.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.275-283
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• 2015

A consumer survey was conducted for the subject of a total of 503 housewives in Korea, with the questionnaires on the quality attributes for Korean native chicken. The responding results collected were used for the importance-performance analysis of the quality attributes involved in production, processing, distribution, and consumption of Korean native chicken. The quality attributes with both relatively high importance and performance ("keep up the good work") were chicken origin, shelf life, freshness, and safety issues, while those with high importance but low performance ("concentrate here") were chicken breed certification and refrigerated/ frozen state. Respondents were also interested in lean meat and protein content of the chicken meat. In the aspect of eating quality attributes, chewiness was the most important one. The survey shows tenderer, chewier, and more flavorful chicken meat will be preferred and a new chicken breed with those eating quality attributes needs to be developed.

• KOREAN POULTRY JOURNAL
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• v.53 no.6
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• pp.176-178
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• 2021