• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.675-682
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• 2013

One hundred and sixty Taiwan country chickens (d-old chicks) were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein) linearly increased (p<0.03) and that of VLDL+LDL (very low-density+low-density lipoprotein) linearly decreased (p<0.03) in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05). Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05) serum GOT (glutamic-oxaloacetic transaminase) levels. The IgG, ${\gamma}$-globulin levels and PHA (phytohemagglutinin) skin challenge results in 1% Bazhan supplemented group were higher (p<0.05) than in the control group, the SRBC (sheep red blood cell) and ND (newcastle disease) titers in Bazhen supplemented groups were linear higher (p<0.05) than in the control group. The liver catalase activity and the capacity of scavenging DPPH (${\alpha}$-${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical were linearly increased (p<0.03) in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05). Liver TBARS (thiobarbituric acid-reactive substances) levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05) compared to the control group and displayed a linear response (p<0.05). The TBA (thiobarbituric acid) and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05) than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, ${\gamma}$-globulin levels, PHA skin challenge result, decreased VLDL+LDL and GOT levels, and displayed antioxidation effects in serum and carcass meat parameters.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.579-587
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• 2020

Objective: This study evaluated the effect of yeast products on growth performance, visceral organ weights, endogenous enzyme activities, ileal nutrient digestibility and meat yield of broiler chickens fed diets containing autolyzed whole yeast (WY) and yeast cell walls (YCW) at varying levels of inclusion. Methods: Nine dietary treatments consisting of WY or YCW included at 0.5, 1.0, 1.5, or 2.0 g/kg diet and a control diet without yeast supplementation was used in the experiment. Each of the nine treatments was replicated six times with nine birds per replicate. Birds were housed in cages, in climate-controlled rooms and fed starter, grower and finisher diets. Results: There was an improvement (p<0.05) in body weight gain and feed conversion ratio on d 10, 24, and 35 for birds fed 1.0 to 2.0 g/kg WY or YCW diet. Small intestine weight was heavier on d 10 and 24 for birds on higher levels of WY and YCW compared to the control group. On d 10 and 24, there was a significant increase (p<0.05) in tissue protein content and pancreatic enzyme activities (trypsin and chymotrypsin) of birds on 1.5 to 2.0 g/kg WY and YCW diets compared to the control group. Compared to the control group, birds on WY (2.0 g/kg diet) and YCW (at 1.5 and 2.0 g/kg diet) had better (p<0.05) protein digestibility on d 24. On d 35, there was significant improvement (p<0.05) in percentage of carcass, absolute and relative breast weight for broiler chickens fed WY and YCW mostly at 2 g/kg diet compared to birds on the control diet. Conclusion: Supplementation of diets with autolyzed WY and YCW products especially at 1.5 to 2.0 g/kg diet improved broiler chicken performance and meat yield through their positive effects on ileal protein digestibility and pancreatic enzyme activities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.437-443
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• 2019

This study examined the productivity, blood characteristics, and cecal microorganisms with the addition of mixed enzymes in broiler chickens. Three hundred chickens (Ross 308) were assigned randomly to five treatment groups (control, 0.5 MXG, 1.0 MXG, 2.0 MXG, and 1.0 G) with three replications. Based on the results, the weight, feed intake, feed efficiency, and daily gain increased slightly by the treatment assignment. Carcass, stomach, and heart weights increased slightly in all treatment groups compared to the control. On the other hand, liver weight was significantly low by enzyme addition compared to the control group (p<0.05). The total number of appendix bacteria decreased significantly in all treatment groups compared to the control group (p<0.05). The total protein, blood urea nitrogen (BUN), and glucose level did not differ after treatment. On the other hand, the IgG level was significantly higher in the 1.0 MXG and 2.0 MXG groups than in the control group (p<0.05). In conclusion, the addition of a mixed enzyme (MXG) will improve the feed efficiency and IgG, as well as reduce the liver weight and total bacteria in broiler chickens.

• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.31-38
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• 1988

This experiment was carried out to investigate the effects of Zeolite levels on the performance of broilers. 360 starting chicken of Arbor Acre were selected for this study. Chickens were fed 4 levels (0.2.4 and 6％) of Zeolite in the basal ration for 7 weeks. The results obtained were as follows: 1. The body weight gain was highest in the 2％ supplement of Zeolite, but more than 4％ supplement resulted in lower body weight gain (P<0.05). 2. No significant differences were found in the feed intake among the treatments. 3. Feed conversion had no significant differences, among treatments but 6％ Zeolite group was slightly higher than the others. 4. The viabilities were not significantly differences among the experimental groups. 5. Moisture in excreta was tend to be decreased significantly as Zeolite levels were increased (p<0.01) 6. Carcass yield and abdominal fat deposition were not different significantly over all experimental groups. 7. Highest income was attained by 2％ supplement of Zeolite, but 6％ group was reduced significantly (P<0.05).

• Korean Journal of Poultry Science
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• v.29 no.2
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• pp.117-124
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• 2002

Betaine functions as an osmoregulators in the cells and its inclusion in diet can spare the choline and carcass fat reduction in chicken. Thus, two hundred eighty eight laying hens were fed with 0, 500, 1,000, 2,000 ppm of betaine from seventy eight to eighty six weeks of age during the environmentally high temperature stress. Com and soybean basal diets contained 2,800 kcal/kg ME and 16% CP. Egg production, feed intake, and feed conversion were examined for eight weeks. Egg quality characters, serum cholesterol, liver betaine, and lower ileal osmolality were measured at the end of experiment. Egg Production rates of hens fed with 500 or 2,000 ppm of betaine were 75.06 and 75.02%, respectively and tended to increase compared to the control. The feed conversion(FCR) of these treatments was significantly(P<0.05) improved compared to that of control although it did not significantly differ in the e99 Production rates between 500 and 2,000 ppm of betain groups. Eggshell breaking strength of hens fed betaine was significantly(P<0.05) higher than those of control. However, betaine supplements did not influence to improving the albumen height and Haugh unit. Liver betaine in hens fed with betaine was linearly increased unto 2,000 ppm. The birds fed with 2,000 ppm betaine showed significantly(P<0.05) higher in the liver betaine than the control birds. Total cholesterol and triglyceride tended to be increased by dietary betaine supplement. The lower ileal osmolality in betaine supplement group tended to be slightly decreased. As a result, dietary betaine supplement tended to improve the egg Production and eggshell Quality in laying hens during heat stress.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Korean Journal of Agricultural Science
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• v.2 no.1
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• pp.9-47
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• 1975

These experiments were caried out to study the effects of caponization and various hormone treatments upon meat production and improvement of meat quality of growing chicken. Sixtyseven days old 160 New Hampshire cockerels were treated and growth rate, carcass yield, change of weight of individual organs, meat composition and change of amino acid were measured and analysed. Otherwise change of testis and thyroid gland by hormone treatment were investigated histologically. The results obtained were as follows. 1. The effectst of caponization and hormone treatment upon meat production were; 1) Body weight of cockerels in D. E. S. group without caponization was increased. upon 96.86% than initial period and A. C. T. H. group was 104.22% but other groups and all carponization groups were lighter than those of control group. 2) Weekly body gain of D. E. S. group without caponization was best showing the significance (102.69 g) and the group with caponization were lower than those groups without caponization. 3) Carcass yield was best in Testo. group without caponization (831.2 g) and the group with caponization were lower than the group without caponization. 4) Carcass rate was highest in A. C. T. H. group with caponization and (67.22%) lowest in Testo. group without caponization (63.37%), but any significance was not recognized. 2. The effects of caponizatitn and hormone treatments upon the coposition of meat and amino acids were; 1) Any significance was not recognized between treated and untreated group about change of moisture, crude protein, crude ash and glycogen contents in meat. 2) Fat co tent in muscle in the all treated groups were higher than that of control group. 3) Extracts of group without caponization were higher than those of groups with caponization. 4) Lysin contents were highest in D. E. S. group with caponization (11. 12/ 16.0 g N) and generelly Testo. group was lower compared with D. E. S. group. 5) Histidine and Arginine contents were higher in the groups with caponization than without caponization. 6) Aspartic acid content were higher in D. E. S. group and A. C. T. H. group without depend on caponization. 7) Treonine content was higher in Testo. group without caponization and in the group with caponization and without hormone treatment compared with those of control group without caponization. 8) Serine content was decreased in the group with caponization and increased by D. E. S. and A. C. T. H treatment groups and glutamic acid was also decreased in Testo. group with out caponization. 9) Cystine content was decreased by Testo. treatment and was not appeared in Testo. group without caponization. 10) Valine content was lower in control group with caponization but significance was not recognized between other groups and control group without caponization. 11) Glycine, Alanine, Methionine. Isoleucine, Leucine, Thyrosine and Phenylalanine contents were not so difference between hormone treated groups and control group without caponization. 3. The effects of caponization and hormone treatment upon the change of organs were: 1) The weight of all organs were heaviest in D. E. S. group without caponization (18.5g) and lightest in A. C. T. H. group without caponization (155. 3g) but no significance was recognized between hormone treatment groups. 2) Heart weight was heaviest in D. E. S. group without caponization (7.46 g) and lightest in Testo. group without caponization (5.95 g). 3) Liver weight was heaviest in D. E. S. group without caponization(32.89g) and lightest in hormone untreated group with caponization(29.66g). Significance was not recognized. 4) Spleen weight was heaivest in Testo. group with caponization (3.22 g) and lightest in D. E. S. group without caponization(2.00g) in contrast with the other groups. High significance was recognized among the groups (P<0.01). 5) Cloacal thymus weight was lightest in D. E. S. group with or without caponization compared with control group without caponization. High significance was recognized among the groups. 6) Muscle fat content was not appeared in A. C. T. H. group with caponization, but it was highly increased in D. E. S. group with or without caponization. 7) Testis weight was lightest in D. E. S. group (0.38g) compared with control group (2.66g). Significance was recognized among the groups. 8) Large intestine, small intestine and cecum weight and length were heavier and longer in D. E. S. group without caponization and control group without caponization was lighter than those of hormone treated groups. 4. The effects of caponization and hormone treatment upon histological change of testis and thyroid gland: 1) The histological change of testis was significantly appeared in D. E. S. group that seminifirous tubles was slowly atrophied, the funtion of spernatogenesis was ceased, spermatocyte was changed as degeneration by pyknosis and karyorrhexis and interstitial cell was also atrophied, but in Testo. and A. C. T. H. group were similar as control group. 2) The histological change of thyroid gland in Testo. and A. C. T. H. groups without caponization were similar to that of control group without caponization, but in D. E. S. group without caponization, was changed squamously. Thyroid gland of the groups with caponization, epithelium of was atrophied and changed squamously as degeneration by pyknosis and karyorrhexis and the function of thyroid gland was slowly ceased in colloid and in hormone treated group with caponization.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1017-1024
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• 2005

This study was investigated the effect of the length of stunning time on pH, water holding capacity(WHC), cooking loss(CL), meat color and incidence rate of blood spot in broiler carcass. One-hundred and forty broiler chickens were slaughtered by three different length of stunning times(5 sec., 8 sec., 11 sec.) with the same electrical frequency(255Hz) and 50 voltage in a commercial abattoir. The WBS values and cooking loss of breast muscle were increased with increasing the stunning time, while WHC of breast muscle were decreased. Lightness(L* value) and yellowness(b* value) scores of leg muscle and skin stunned with 50V, 255Hz, 8 sec, 11 sec. were higher than those of broilers stunned with 50V, 255Hz, 5sec(P<0.05). But, there was no significant difference in color on breast and wing muscle. In subjective evaluation, frequence of the first grade had a trend of being increased by extending the stunning time. There was only a few cases of PSE chicken with 0.02%, while blood spot was observed at the highest rate for the 5 sec. treatment. TBARS indicated that a longer length of stunning resulted in a higher rate of fat oxidation. This experiment demonstrated that the length of stunning time has a significant effect on meat quality and its stability during chiller storage.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.293-304
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• 2011

The current work was carried out to investigate the effect of crossbred Korean native chickens (KNC) on performance and meat quality. A total of 720 chicks (1d of age) was used in this work and were divided into groups by crossbreds (A, B, C and D) and sex (male and female). Crossbreds were A) (KNC egg-meat type C strains ${\times}$ KNC meat type S strains) ${\times}$ Ross broiler, B) (KNC egg-meat type C strains ${\times}$ KNC meat type H strains) ${\times}$ KNC meat type S strains, C) (KNC native R strains${\times}$KNC meat type S strains)${\times}$KNC meat type H strains and D(White Semibroiler Chickens). Experimental diets consisted of 3 phases such as starter (0~5 weeks; CP 20.0%, ME 3,050 kcal/kg), earlier (5~8 weeks; CP 18.0%, ME 3,100 kcal/kg) and finisher (8~12 weeks; CP 16.0%, ME 3,150 kcal/kg). They were fed the broiler diets for 12 weeks at the flat house and thirty six chickens were slaughtered at week 5 and 10. There was no significant difference on the fertility of crossbred KNCs, and the hatchability of B crossbred was low compared to other crossbreds. On body weight (BW), D crossbred resulted in a higher BW after 5 weeks (P<0.05). Body weight gain (BWG) and feed intake (FI) of A crossbred were also significant higher compared to the other crossbreds for all periods. On carcass ratio (CR), A crossbred showed higher CR at 5 weeks, there was no significant among crossbreds at 10 weeks. The partial meat ratio(ala, breast, neck, leg) of C crossbred was the lowest among other crossbreds (P<0.05), but the back meat ratio was not difference among treatments at 5 and 10 weeks. pH of meats have no difference among crossbreds at 5 week, and A crossbred was high compared to other crossbreds at 10 week (P<0.05). The moisture content of D crossbred meat and the protein content of B crossbred meat were high compared to other crossbreds at 5 week. Chemical compositions of meats have no difference among crossbreds at 10 week. Lightness and redness have not significance among crossbreds at 5 week, and redness of A crossbred was the highest among all crossbreds (P<0.05). Shear force and cooking loss of A crossbred were high at 5 week, and cooking loss of A crossbred was low compared with other crossbreds at 10 week. These results suggested the basic data that needed to develope the new strains.