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

• Korean Journal of Poultry Science
• /
• v.48 no.2
• /
• pp.59-67
• /
• 2021

This study investigated the morphological features, growth, and meat yield performance of Pekin (P), Nageswari (N), and their reciprocal F₁ crossbreds (P♂×N♀ and N♂×P♀). A total of 301-day-old ducklings were reared in four different pens up to 20 weeks of age under intensive management conditions. Feeding and management practices were similar for all individuals throughout the experimental period. The morphology and plumage pattern of F₁ crossbreds were similar to those of indigenous Nageswari ducks because of the dominant inheritance of the extended Black allele (E locus). Genotype had significant differences (P<0.05) among the four genotypes in morphometric measurements, except wing and shank length. Growth performance was highly significant among the four genotypes (P<0.001) from one-day to 12 weeks of age. The average live weights of P, N, P♂×N♀ and N♂×P♀ crossbred genotypes at 12 weeks of age were 2038.35±29.74, 1542.44±33.61, 1851.85±28.59 and 1691.08±27.80 g, respectively. Meat yield parameters varied significantly (P<0.05) among the different genotypes for all studied traits, except for liver and gizzard weight. Moreover, no significant differences (P>0.05) were observed between P and P♂×N♀ crossbred for important meat yield traits such as hot carcass weight, dressing%, back half weight, drumstick with thigh weight and breast meat weight. Remarkably, the P♂×N♀ crossbreed possesses 50% native inheritance, which contributes to better adaptation in a hot-humid environment. Our results revealed that the P♂×N♀ genotype could be suitable for higher meat production with better adaptability in the agro-climatic conditions of Bangladesh.

• Asian-Australasian Journal of Animal Sciences
• /
• v.29 no.11
• /
• pp.1639-1645
• /
• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.43-48
• /
• 2006

To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness ($L^*$) and yellowness($b^*$), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.

• 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).

• Korean Journal of Poultry Science
• /
• v.29 no.4
• /
• pp.293-300
• /
• 2002

This experiment was conducted to investigate the effect of the supplemental Bamboo vinegar on production and meat quality of broiler ducks for 35 days. One hundred broiler ducks were divided into 4 groups of 25 ducks. Dietary levels of bamboo vinegar 0%, 1%, 2% and 4% were added to experimental diets ot each of the groups. The wei핌t gain and feed intake of ducks f3d with supplemental bamboo vinegar significantly high compared to those of the control. The carcass rate of the ducks fed with supplemental Bamboo vinegar 1% and 2% were increased compared to that of control, but the ducks fed with 4% treatment was decreased in carcass rate. The lipid and cholesterol content of breast meat of the ducks f3d bamboo vinegar 2% and 4% were significantly decreased (P<0.05). The color values in redness and yellowness were increased by supplemental Bamboo vinegar. Palmitic acid of fatty acid composition in breast meat was decreased by supplemental bamboo vinegar groups, whereas linoleic acid was increased, this difference was especially observed in supplemental Bamboo vinegar 2% (P<0.05). The odor, appearance and taste of sensory evaluation were improved by supplemental bamboo vinegar, especially in supplemental bamboo vinegar 1% and 2% (P<0.05). The results of this study indicate that the supplemental bamboo vinegar 1% and 2% may improve the production and meat quality of broiler ducks.

• Journal of Korean Society for Atmospheric Environment
• /
• v.34 no.5
• /
• pp.639-650
• /
• 2018

Identification of the major sources contributing to PM is of importance in order to understand their quantitative contributions to atmosphere. In the viewpoint of the meat cooking in Korea, only a few analyses of organic molecular markers have been conducted due to analytical difficulties. In this study, ten different parts of meat (i.e., blade shoulder, belly, and arm shoulder of pork; ribeye roll, top blade muscle, and short plate of beef; leg quarter, breast, and wing of chicken; duck; mackerel) were pyrolyzed to generate the cooked PM using an electronic heating plate. Generated PM were collected by the pyrolysis sampling system to identify total carbon (TC) using a carbon analyzer and cholesterol using a Liquid chromatography tandem-mass spectrometry (LC-MSMS) based on fragmentor voltage (FV), precursor ion, collision energy, product ion. In addition, oxydative potential (OP) analysis using dithiothreitol (DTT) method were discussed to investigate the toxicity relates. Highly correlated pairwise scatterplots between the cholesterol and TC indicate that oxydative potential was highly associated with different parts of meat. This study provides insight into the meat cooking components of PM, which could be drivers of the oxidative potential relates.

• Journal of Nutrition and Health
• /
• v.10 no.1
• /
• pp.49-58
• /
• 1977

Nutrition counselors in Korea often encounter difficulty in their attempt to change village women's attitudes regarding food taboos which are counter to good eating habits. There are a great many food superstitions which are not due to religious influence, but seem to be related to shape and composition of food. Many expectant mothers superstitiously avoid eating certain foods for fear that they may cause mental or physical abnormality in their babies. As was shown in a previous survey (Mo, 1966)of villages in all provinces except Jeju Island, such superstitions were common among pregnant and lactating mothers. Many food taboos and superstitions based on non-scientific and irrational ideas do exist even in modern society, and are a major obstacle to nutritionally adequate food consumption. A study of food taboos among women of Jeju Island was undertaken from November to December of 1976, these results to be compared as well with those of the previous study. There were 73 items found to be prohibited during pregnancy. Of these, 48.7% were of the deaf group, 17.4% fish, 5.5% eggs, 4.7% cereal, and only 2.2% fruit. Of 252% women respondents, 111 (45% ) abstained from eating chicken, duck, and shark because of the belief that they would cause their babies to be born with gooseflesh or shark skin. Many of them avoided rabbit meat for fear that their babies might be born with harelip. It was also feared that a baby would become disfigured if his mother ate duck, goat, dog meat, chicken or duck eggs, or soup made of bones. A common superstition was that highly spiced or salty foods would cause the fetus to be hairless. Squid and octopus were believed to cause babies to have weak bones, or none at all. Most of these food taboos were associated with fears concerning Physical structure and appearance of unborn babies. Other taboos were associated with fear of undesirable behavioral characteristics. For example, some mothers thought that a baby would pinch or bite the mother's breast during the weaning period, if crab meat were eaten during pregnancy. Unevenly sliced rice cake, loach, snake meat and eel were also believed to cause a baby to be ill-tempered. The findings of this study are remarkably similar to those of the previous study conducted by the authour in 1966. Most of the same food taboos, based on non-scientific and irrational reasons, were found on Jeju Island as on the peninsula, and thor were similarly wide-spread. The results of correlational analysis show that the most significant factors related to prevalence of food taboos, are level of education and religious background. Number of food taboos is correlated with level of education. Also, food taboos are least freqent among the Christian woman. Proper nutrition education should he undertaken in order to encourage intake of protein-rich food, particularly during pregnancy when nutritional needs of mother and fetus are great.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2001.11a
• /
• pp.80-82
• /
• 2001

This experiment was conducted to investigate the effects of Bamboo Vinegar Liquid(BVL) on performance and meat quality of broiler ducks for 5 weeks. One hundred broiler ducks were divided into 4 groups with S replicates per treatment. Dietary levels of food waste 0%, 1%, 2% and 4% were included in experimental diets. The growth performance and carcass weight of broiler duck fed BVL supplement diets were not significantly different(P>0.05) from the control birds. The lipid content was decreased(P<0.n) by addition of BVL 2% and 4%, whereas the protein was increased(P<0.05). The cholesterol content and TBA in breast meat were significantly(P<0.05) decreased by addition of BVL. palmitic acid of fatty acid composition were decreased by addition BVL 2% and 4% whereas linoleic acid was increased by addition of BVI. 2% and 4%. The odor, appearance and taste of sensory evaluation were improved by addition BVL 1% and 2%. The results of this study indicate that dietary supplemental BVL 1% and 2% may improve the meat quality of broiler ducks.

• Korean Journal of Poultry Science
• /
• v.47 no.2
• /
• pp.61-68
• /
• 2020

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/㎡. The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (P<0.05) as stocking density increased. Ash content also decreased linearly (P<0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (P<0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (P<0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (P<0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (P<0.05) as stocking density increased, but a decrease (P<0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (P<0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (P<0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.