• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.77-79
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• 2001

This experiment was conducted to investigate the effects of Bamboo Vinegar Liquid(BVL) on performance and meat quality of Korean native chicken(KNC) for 8 weeks. One hundreds KNC were divided into 4 groups with 5 replicates per treatment and placed in pens. Dietary levels of food waste 0%, 1%, 2% and 4% were included in experimental diets. The growth performance and carcass weight of KNC fed BVL supplement diet were significantly different(P<0.05) from the control group. The lipid content, cholesterol content and TBA in breast meat were significantly(P<0.05) decreased by addition of BVL. However, the addition of BVL did not affect the meat color. The saturated fatty acid composition of breast meat was decreased(P<0.05), whereas unsaturated fatty acid was increased(P<0.05) by addition of BVL 1% and 2%. Taste of sensory evaluation was improved by addition BVL. The results of this study indicate that dietary supplemental BVL 1% and 2% may improve the performance and meat quality of KNC. The prevention effect of KNC which challenged with Salmonella gallinarum (1${\times}$10$\^$9/ CFU/ml) was evaluated. A reisolation of S.gallinarum in liver, pathological index of villus and colon were evaluated. There was no reisolation of S.gallinarum in liver and a few pathological index of colon in 4% BVL supplement fed KNC than 1 and 2%. These results indicate that dietary supplemental BVL 4% may improve the prevention effect to salmonellosis in chickens.

• Korean Journal of Poultry Science
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• v.46 no.1
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• pp.47-53
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• 2019

The aim of this study was to investigate the difficulties that Korean farmers and processors currently experience with respect to the market for Korean native chicken (KNC). This study also provides suggestions by which they can overcome these difficulties. In all, sixty-nine farmers and sixty-two processors participated in our investigation, which addressed 1) the current difficulties that KNC farmers face, 2) the current importance-satisfaction measures among KNC farmers and processors, and 3) the future direction of the KNC market: farmer and processor opinions. The respondents stated that the limited number of sales stores was the most difficult market condition they faced in raising KNC, followed by feed cost, animal disease, and poor production environment. Regarding issues of importance and satisfaction, origin in raising step and slaughtering in the processing and distribution step were considered the areas most in urgent need of improvement, given farmers' and processors' high levels of dissatisfaction with these. Both the free-range farming system and the concept of animal welfare are growing in importance, given consumers' interests in these areas. As to opinions on the direction of KNC development, menu development was cited as most important, followed by public advertisement, accessibilities, business aid, and breed development. Consequently, the results show that well-organized support from both the government and related industries is needed, as chicken farmers and processors cannot resolve certain limitations inherent in the KNC industry on their own.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.415-421
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• 2010

This work was carried out to investigate chemical composition and meat quality of crossbred Korean native chickens (KNC). Ninety 1-d male chicks were used in this work and were divided into 4 groups as A: (KNC egg-meat type C strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), B: (KNC egg-meat type C strains $\times$ KNC meat type H strains) (female) $\times$ KNC meat type S strains (male), C: (KNC native R strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), D: (KNC native L strains $\times$ KNC meat type H strains) (female) $\times$ Ross broiler (male) strains. They were fed the broiler diets for 12 weeks at the flat house and twenty seven chickens were slaughtered at week 5 and 10. Chicken thigh and breast were weighed and physicochemical compositions and sensory characteristics were investigated. Physical compositions of meats have no difference among strains at 5 week, and B strains differed from other strains at 10 week (P<0.05). The pH, moisture, and collagen content of meat from B strains were lower than other strains at 5 week. Ash and collagen of A strains were the lowest at 10 week (P<0.05), but others have no difference among strains. In sensory test, juiciness of D strains was the highest at 5 week, and tenderness of B strains was the lowest at 10 week (P<0.05). In conclusion, the crossbreeding of KNC did not affect physical traits but affected chemical composition of the chicken meat slaughtered at 5 week.

• 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.42 no.4
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• pp.299-305
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• 2015

The production performance and egg quality traits among five strains of Korean native chickens (KNC) were evaluated in conventional cages. A total of 240 KNC were housed in a controlled environment. Each strain had 12 replicates with 4 chickens per cage. Feed intake, body weights, egg production and egg quality were measured at 24, 28 and 32 of weeks. Egg quality parameters were analyzed using 150 eggs. Results indicated significant (P<0.05) difference in average body weights, egg production and egg weight among five strains of KNC. In contrast, KNC strains effect was non-significant (P>0.05) for feed efficiency. The difference among those KNC strains on egg shell color, egg shell strength and egg shell density were not different (P>0.05) at the age of week 24 while it was significant (P<0.05) at the age of week 28 and 32. There was no effect (P>0.05) on egg length and egg shape index from five strains of KNC. The significant difference (P<0.05) was observed in egg width with KNC strains during early ages (week 24 and 28) and it was not significant (P>0.05) at the age of 32 weeks. Regarding internal quality parameters, albumen height and Haugh unit were significantly (P<0.05) affected with KNC strains while the effect on yolk color was not significant (P>0.05). Based on the egg weight and the production performance, GS-10 KNC strain was superior when compared with the other strains.

• Reproductive and Developmental Biology
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• v.35 no.3
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• pp.391-394
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• 2011

This study was carried out to investigate the effects of semen on reproductive ability in crossbred Korean native chicken (KNC, 58-wk old). The body weight, volume of semen and concentration of spermatozoa, were 2.96 g, 0.40 ml, $36.58{\times}10^8/ml$, respectively, in KNC. The fertility and hatchability were 94.8% and 78.8% respectively in crossbred KNC. KNC(Y) was high compared to other strains in fertility. The other strains were not significantly different among 6 strains. The results of this experiment indicated that hatchability of (G) was high compared to other strains. The result of this study could be available to genetic improvement of reproductive traits as a basic reference in KNC strains. To achieve the more effective improvement of reproductive traits, addition research such as genetic parameter evaluation should be performed.

• Korean Journal of Animal Reproduction
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• v.18 no.4
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• pp.245-250
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• 1995

The appearance and function of corpora lutea(CL) with a central cavity in the ovaries of Korean Native Cattle (KNC) were investigated endocrinologically and histochemically. The CL were enucleated from KNC ovaries within 2~3 hrs local slaughter house and classified with central cavity CL or not. Enzymatically dispersed luteal cell (1$\times$106 live cell/ml of Dulbecco's Modified Eagle Media) with or without cavity of CL cultured at 37$^{\circ}C$ in a humidified incubation (5% CO2 : 95% air) for 72hr. A central cavity in the CL of KNC was found in 58.8% of CL-1, 34.9% of CL 2, 39.1% of CL-3, and 11.1% of CL-4, respectively. There were no significant difference between protein content of CL with and without a central cavity. Mean progesterone secretion after 36h of in vitro luteal cell culture were significantly (p<0.05) higher in CL with central cavity than without cavity. However, the luteal cavitic wall was composed of the connective tissue band of the reticular and collagen fibers and then these connective tissue band extended into the CL with cavity. These results suggest that the central cavity of CL may be caused infertility in KNC.

• Korean Journal of Poultry Science
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• v.25 no.2
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.