• Food Science of Animal Resources
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• v.18 no.3
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• pp.261-268
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• 1998

In beef, the composition of saturated and unsaturated fatty acids(UFA) were 41.1% and 56.7%, respectively. The rates of saturated fatty acid (SFA) was 36.3, 40.9, 39.2 and 48.1% in loin, picnic shoulder, ham and rib, respectively. However, UFA showed 62.3, 58.4, 56.8, 50.9% in loin, picnic shoulder, ham and rib, respectively. The rates of monounsaturated fatty acid (MUFA) were similar to those of unsaturated fatty acid in four portions. The content of SFA, UFA and polyunsaturated fatty acid(PUFA) were 40, 59 and 9.4%, respectively, in pork. In portional comparison, composition of unsaturated fatty acids in picnic shoulder, ham rib and loin were 64.2, 60.4, 54.6 and 55.3%, respectively. The UFA contents of rib and loin were lower than picnic shoulder and ham, but SFA levels were higher. Total UFA content of chicken was 62.9% showing higher level than other species, but low when compared to that of duck meat. SFA content resulted in lower level than other portions. In the skin of chicken, MUFA content was especially high showing no significant changes in UFA contents. Duck meat showed lower SFA content, but higher content in UFA compared to those of other species. Skin and thigh contained 31.8 and 31.5%, respectively, in SFA, which are lower level than those of breast and thigh meat. The UFA contents of skin and thigh were 67.4 and 67.7%, respectively, which are relatively high compared to those of other portions. Meanwhile, the ratio of UFA was not high in canis meat compared to other meat. PUFA was, however, 24.2% showed significantly different from other meats. The contents of SFA were 35.4% and 35.9%, respectively, in picnic shoulder and ham. They showed lower SFA but higher UFA content than those of rib and loin. In contrast, the ratio of picnic shoulder and ham were 61.6 and 61.4%, respectively. Interestingly, picnic shoulder showed higher UFA content, especially in arachidonic acid level than other portions.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.674-686
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• 2021

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p<0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p<0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p<0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p<0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p<0.05). The texture characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p<0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.799-805
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• 2010

Since the consumption of spent laying hens as roasted skewered meat increases, the effects of various carotenoids on pigmentation and antioxidant activity were tested with 62-wk-old 250 ISA brown laying hens to improve the quality of chicken meat. In a 6-wk feeding trial, 4 carotenoids with different polarity (${\beta}$-8-apo-carotenoic acid ethyl ester (ACAEE)>astaxanthin>canthaxanthin>${\beta}$-carotene) at 100 mg carotenoid/kg feed were used. The more polar the carotenoids, the higher were the levels in blood. After 5-wk adaptation, the concentrations of astaxanthin, canthaxanthin, and ACAEE in blood were -4 ${\mu}g/ml$. Canthaxanthin decreased significantly (p<0.05) the level of total blood cholesterol. Decreases in blood triglyceride by all carotenoids used were significant. ACAEE and astaxanthin tended to increase skin yellowness of thigh, breast, and wing proportionally to feeding period. In the case of polar carotenoids (ACAEE and astaxanthin), the longer the period of feeding, the higher the accumulation in skin was observed. Only astaxanthin was effective against the production of lipid peroxides in skin. Conclusively, out of the commercially available carotenoids we tested, astaxanthin is recommended for pigmentation of skin and inhibition of lipid oxidation.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.197-204
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• 1979

Chlorine alone was not effective in reducing the numbers of microorganisms on the chicken carcasses. The chlorine in addition to succinic acid, in which the carcasses were immersed for 30 minutes succeeded in reducing the numbers of microorganisms on the chicken skin. Chicken drumsticks treated with 200 ppm NaOCl plus 0.5％ succinic acid stored at 5$^{\circ}C$ showed a little reduction in microbial quantity for approximately 2 days, but the microbial load increased thereafter to the point of indicating organoleptic spoilage in approximately 7 days. This method extended the shelf life of chicken by 2 days.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.790-800
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• 2020

The Yeonsan Ogye (YO) chicken is a natural heritage of Korea, characterized by black feathers, skin, bones, eyes, and comb. The purebred of YO population has been reared under the natural mating system with no systematic selection and breeding plan. The purpose of this study was to identify the genetic diversity and find the optimal number of population sub-division using 12 polymorphic microsatellite (MS) markers to construct a pedigree-based breeding plan for the YO population. A total of 509 YO birds were used for this study. Genetic diversity and population structure analysis were conducted based on the MS marker genotype information. The overall average polymorphic information content value and expected heterozygosity of the population were 0.586, and 0.642, respectively. The K-mean cluster analysis based on the genetic distance result confirmed that the current YO population can be divided into three ancestry groups. Individuals in each group were evaluated based on their genetic distance to identify the potential candidates for a future breeding plan. This study concludes that a future breeding plan with known pedigree information of selected founder animals, which holds high genetic diversity, could be the best strategy to ensure the conservation of the Korean YO chicken population.

• The Journal of Korean Medicine
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• v.32 no.4
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• pp.159-166
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• 2011

Objectives: This study reports using Hyungbangsabaksan to cure Soyangin Yangdokbalban (陽毒發斑) appealing Systemic Allergic Contact Dermatitis. Methods: After diagnosing the patient showing Papuloerythematous with no blisters in the body as a Soyangin Yangdokbalban (陽毒發斑), we prescribed the patient with Hyungbangsabak-san. We compared the condition of the patient before and after medication with photo shots. Results: After treatment, Papuloerythematous which was seen with the naked eye disappeared and various skin symptoms such as itching and warmth in the flare area also improved. Conclusions: After treatment, the symptoms of the patient who after eating lacquer chicken showed improvement.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Journal of Sasang Constitutional Medicine
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• v.34 no.4
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• pp.68-80
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• 2022

Objectives This study is to report a significant improvement in a Taeeumin patient with systemic contact dermatitis after eating urushiol chicken by herbal medicine treatment. Methods The patient had complaints of erythema, swelling, pruritus, scaly skin, and facial flushing. We treated the patient with an herbal medicine 'Galgeunhaegi-tang' for three months. We evaluated the treatment outcome of systemic contact dermatitis using the Three Item Severity(TIS) score every visit and facial flushing by Image color summarizer at the first and last visit. Results After the treatment, the severity of the patient's skin complaints lessened from moderate to mild. The Image color summarizer showed a minor decrease in the normalized red color level and a significant increase in the brightness level and facial color percentage. Conclusions The patient diagnosed with systemic contact dermatitis, treated with Galgeunhaegi-tang for three months, showed a significant improvement in skin complaints with brighter and even facial color.

• Journal of the Korean Applied Science and Technology
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• v.27 no.1
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• pp.76-86
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• 2010

This study was conducted to evaluate the effects of dietary Korean red pine bark extract as an antibiotic replacements on cholesterol, fatty acids and the shelf-life of chicken meat. To accomplish this, chickens were fed the optimal level of red pine bark extract that was found to replace antibiotics in the diet of broilers. A total of 180 male broilers(Ross strain 308) were divided into three treated groups, T1(control group), T2(8 ppm of avilamycin) and T3(65 ppm of red pine bark extract per kg diet). The lipid content was reduced by 24.67% and 20.49% in T3 group, while the cholesterol level also decreased significantly in the T3 group by 20.49% and 20.55% when compared to the T1 and T2 groups, respectively. In addition, the saturated fatty acid level was lower in the T3 group than in the T1 and T2 groups, while the unsaturated fatty acid level of the T3 group was significantly higher than those of the other groups. The TBARS value of chicken thigh muscle containing its skin on the 7th day of low temperature storage was significantly lower by 23.86% and 21.17% in the T3 group than in the T1 and T2 groups, respectively. Evaluation of the color of the meat revealed that the $L^*$value (lightness) and $b^*$value(yellowness) were higher in the T3 group than in the T1 and the T2 groups, but that the pH was significantly lower in the T3. Based on the results of this study, the addition of 65 ppm red pine bark extract to the diet of broilers should improve their meat quality with respect to the lipid contents and shelf-life when compared to the addition of antibiotics.

• Journal of the Korean Applied Science and Technology
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• v.28 no.3
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• pp.273-283
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• 2011

The objective of this study was to determine the feeding effect of a diet containing Cordyceps with fly pupa on the changes in blood lipid profile from broiler chickens, fatty acids and thiobarbituric acid reactive substances (TBARS) in chicken meat. A total of 360 chicks (Ross strain 308) were divided on hatch day into four treated groups with respect to a 35-day feeding regimen: T1 (control group), T2 (2.0% Cordyceps with fly pupa), T3 (3.5% Corceps with fly pupa) and T3 (5.0% Cordyceps with fly pupa). Blood triacylglyceride and total cholesterol level was significantly decreased by 5.32-10.63% and 9.23-12.62%, respectively, in groups T2, T3 and T4 when compared to T1 (p<0.05). Water holding capacity was significantly highest in T2 (p<0.05), while there were no significant differences among groups T2, T3 and T. In chicken meat, the ratio of saturated fatty acid to unsaturated fatty acid was high in the T3 and T4 groups, the ratio of n-6 to n-3 fatty acid was low in the T2, T3 and T4 groups and oleic acid (18:1n-9) was high in the T2, T3 and T4 groups, when compared to T1 (p<0.05). TBARS tended to increase according to the storage time (in days), and was significantly lower in the chicken thigh muscles with skin in groups T2, T3 and T4 as compared to T1 (p<0.05). These results suggest that a diet containing 2.0-3.5% of Cordyceps with fly pupa may decrease blood lipid and improve both the shelf-life and quality of broiler chicken meat.