• Title/Summary/Keyword: Korean native commercial chicken

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Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

  • Ali, Mahabbat;Lee, Seong-Yun;Park, Ji-Young;Nam, Ki-Chang
    • Food Science of Animal Resources
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    • v.41 no.5
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    • pp.788-801
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    • 2021
  • This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than broilers (p<0.05). A similar result was observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and saturated fatty acids ratio (P/S) content in the breast. Irrespective of the muscles, A and B enriched with omega-3 fatty acids had a lower ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the antioxidant di-peptides, the anserine contents were highest in A and B than in the W or broilers (p<0.05), regardless of the muscles and slaughter ages. Furthermore, the breast meat from A and B contained a higher muscle fiber density for both slaughter ages than the W and broilers (p<0.05). Based on these findings, even if the commercial birds (broilers or W) are raised under the similar environmental conditions as A and B, the new native chicken strains have distinct meat quality attributes, particularly higher ARA and DHA levels, lower ω-6/ω-3 PUFA ratio, and higher anserine contents.

Comparison for Genetic Diversity between Korean Native Commercial Chicken Brand Groups using Microsatellite Markers (Microsatellite Marker를 활용한 토종닭 브랜드 집단 간의 유전적 다양성 분석)

  • Lee, Hak-Kyo;Oh, Jae-Don;Park, Chan-Ho;Lee, Kun-Woo;Lee, Jun-Heon;Jeon, Gwang-Joo;Kong, Hong-Sik
    • Korean Journal of Poultry Science
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    • v.37 no.4
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    • pp.355-360
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    • 2010
  • To estimate the genetic characteristics within two brands of Korean native commercial chicken, we used a total of 302 genomic DNAs from two groups (Woorichicken: 152, Hanhyup3chicken: 150). Sizes of 10 microsatellite markers were decided using GeneMapper Software (v.4.0) after analyzing ABI 3130. Genetic diversity indices including expected heterozygosity (Ex H), observed heterozygosity (Ob H) and polymorphism information content (PIC). Frequencies of microsatellites markers were used to estimate heterozygosities and genetic distances. LEI0073 showed the highest value in all genetic diversity (Ex H, Ob H and PIC). On the other hand, MCW322 showed the lowest value in all genetic diversity. The calculated genetic distance of the two brand groups is 0.199 (standard genetic distance) and 0.132 (DA distance). Genetic distances of the two groups were relatively close to each other. Each individual is ramified to two brand groups in phylogenetic dendrogram.

The growth stage study on the femur and tibia of Korean native chicken after hatching (한국 재래닭의 부화 후 성장단계별 넙다리뼈와 정강뼈 성장에 관한 연구)

  • Tae, Hyun-Jin
    • Korean Journal of Veterinary Service
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    • v.38 no.3
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    • pp.181-188
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    • 2015
  • Skeletal development of chicken has been widely discussed in industrial forums and various research reports. However, these studies were emphasis on the commercial chicken strains for improve egg and meat production whereas the skeletal quiet remains as a potential weak link related to facilitating in the physical support of heavier carcasses at ever younger ages. For that, the study of standardization of skeletal development is important but it was rarely reported in Korean native chicken (KNC). The study was investigated the skeletal characteristics of KNC for international standardization. We studied in KNC at 2, 14, 28, 42, 56, 70, 84, 98, 112, 126, 147, 168, 196, 224, 336 and 448 days after hatch (male and female, n=13 for each group). We measured the body weight (BW), and after sacrifice measured organs and remove muscle from femur & tibia and measured bone weight. Data were analyzed by ANOVA, Duncan test, correlation analysis and regression analysis of SAS 9.1. We analyzed the data of BW, femur & tibia and made growth curve also. The BW was significantly increased up to 147 days after hatch (male, $1,927.88{\pm}68.92g$; female, $1,456.00{\pm}50.11g$), and then increased gradually. At 336 days, these growth was stop (male, $2,467.00{\pm}42.84g$; female, $1,568.71{\pm}62.62g$). The growth of femur & tibia length and width was stop on 98~126 days after hatch. At 98 days, we measured the length and width of femur & tibia in male were $132.39{\pm}3.18mm$ & $25.98{\pm}0.59mm$ whereas in female at 112 days the length of femur & tibia was $116.40{\pm}1.55mm$ and at 126 days width was $21.41{\pm}0.38mm$. Our study suggests that the growth of male KNC was classified pre-puberty (0~98 days), puberty (98~336 days) and maturity (after 336 days), meanwhile female was shown similar trend however puberty period of KNC was 112 or 126 days after hatch.

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

  • Jung, Yeon-Kuk;Jeon, Hee-Jun;Jung, Samooel;Choe, Jun-Ho;Lee, Jun-Heon;Heo, Kang-Nyeong;Kang, Bo-Seok;Jo, Cheo-Run
    • Food Science of Animal Resources
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    • v.31 no.5
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    • pp.684-692
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    • 2011
  • The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

Investigation of TYR and MC1R polymorphisms in Korean native chickens and the commercial chickens (토종닭과 실용계에서 TYR 및 MC1R 유전자의 변이 분석)

  • Heo, Kang-Nyeong;Choo, Hyo-Jun;Seo, Bo-Young;Park, Mi-Na;Jung, Kie-Chul;Hwang, Bo-Jong;Kim, Hak-Kyu;Hong, Eui-Chul;Seo, Ok-Suk;Kang, Bo-Seok
    • Korean Journal of Agricultural Science
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    • v.38 no.3
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    • pp.465-471
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    • 2011
  • The commercial Korean native chickens (WR_CC) was developed by crossing a few native chicken breeds in Korea. In order to investigate the breed identification markers, SNPs from TYR gene and MC1R gene, which are associated with skin and feather colors respectively, were initially identified. In case of 3 identified SNPs in the TYR gene, yellow shank color was identified in Loss, Harvard, AA, RIR and CC, which have the fixed SNPs in most of the animals. On the other hand, SNP variations were observed in KNC_RB, C_B, WR_CC and HH_CC, which have the black, yellow and mixed color with black and yellow shank colors. Also, the investigation of 3 SNPs in the MC1R gene indicated that there were associations between shank and feather colors in RIR, SF, KNC_B, C_B and RIR. However, these results are not consistent among breeds. These SNP type inconsistencies within breeds suggested that the selection was performed based on the phenotypes, which is not include the genotype information. Thus, selection based on genetic information is required in the future.

Preparation and quality characteristics of low molecular weight collagen treated with hydrolytic enzymes from Korean native chicken feet (효소를 이용한 저분자 토종 닭발 콜라겐의 제조 및 품질 특성)

  • Jeong, Gyeong A;Lee, Chang Joo
    • Korean Journal of Food Science and Technology
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    • v.53 no.6
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    • pp.695-700
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    • 2021
  • The purpose of this study was to prepare low-molecular weight collagen using a commercial proteolytic enzyme (Protamex) from collagen extracted from feet of Korean native chicken and to investigate the quality characteristics of this collagen. The collagen content of Korean native chicken feet was 13.9 g/100 g, which was higher than the 6.21 g/100 g of general broilers. It was found that the content of low molecular weight collagen increased as the concentration of proteolytic enzymes and reaction time increased. In particular, reaction with 1% Protamex for 7 h resulted in 55.6% of low molecular weight (1,000-5,000 Da) collagen content, and the average molecular weight was 5,390 Da. Regarding the texture of the enzyme-treated collagen, the collagen with high molecular weight peptides decomposed into low molecular weight peptides, and the gel type could not be formed, whereas the sol type was maintained.

Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

  • Kim, Hyun Cheol;Yim, Dong-Gyun;Kim, Ji Won;Lee, Dongheon;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.41 no.2
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    • pp.312-323
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    • 2021
  • The purpose of this study was to use 1H nuclear magnetic resonance (1H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used in Samgye. Further, each breed was differentiated using multivariate analyses, including a machine learning algorithm designed to use metabolic information from each type of chicken obtained using 1H-13C heteronuclear single quantum coherence (2D NMR). Breast meat from KNC-D chickens were superior to those of conventional KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In the multivariate analysis, meat portions (breast and thigh) and chicken breeds (KNCs and WSB) could be clearly distinguished based on the outcomes of the principal component analysis and partial least square-discriminant analysis (R2=0.945; Q2=0.901). Based on this, we determined the receiver operating characteristic (ROC) curve for each of these components. AUC analysis identified 10 features which could be consistently applied to distinguish between all KNCs and WSB chickens in both breast (0.988) and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR could successfully quantify various target metabolites which could be used to distinguish between different chicken breeds based on their metabolic profile.

Study of six different commercial Koran-native chicken crossbreeds from hatch to twelve weeks of age

  • Shin, Taeg Kyun;Wickramasuriya, Samiru Sudharaka;Kim, Eun Joo;Cho, Hyun Min;Hong, Jun Seon;Lee, Hyun Gyu;Heo, Jung Min;Yi, Young-Joo
    • Korean Journal of Agricultural Science
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    • v.44 no.4
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    • pp.531-540
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    • 2017
  • A study was conducted to compare growth performance of six female commercial Korean native chicken (KNC) crossbreeds from hatching to twelve weeks of age. Three hundred and twelve, 1-day-old female commercial KNC were used within 1 paternal line and 6 maternal lines. The chickens were allocated to 24 battery cages to give 4 replicates per strain with 13 chickens per cage. The chickens were reared under continuous lighting (24 h) and water was available at all times. Ad-libitum feeding was practiced throughout the experimental period. Among the six different strains, 2A had the greatest bodyweight (BW) at 42 days after hatching (p < 0.05). No BW difference between six crossbreed strains (p > 0.05) was found thereafter. Crossbreed 1A had the higher average daily gain (ADG) than crossbreed 2A and 3A chickens (p < 0.05), whereas crossbreed 4A, 5A, and 6A had similar ADGs to that of crossbreed 1A (p > 0.05) at 84 days after hatching. Furthermore, crossbreed 4A had a great average daily feed intake (ADFI) from hatching to 84 days (p < 0.05). Nonetheless, there was no difference in the feed conversion ratio (FCR) and uniformity between six crossbreed strains for the experimental period (p > 0.05). Despite that 1A, 4A, and 6A had the higher viability (p < 0.05) than crossbreed 2A and 5A, they had a similar viability than crossbreed 3A (p > 0.05). With this in mind, crossbreed 2A had greater BW, ADG, and FCR than other chicken crossbreeds from hatching to 84 days, although they had a lower viability than others.

Comparison of Micronutrients and Flavor Compounds in Breast Meat of Native Chicken Strains and Baeksemi for Samgyetang (삼계용 토종닭과 백세미 가슴살의 미량영양소 및 풍미물질 비교)

  • Lee, Seong-Yun;Park, Ji-Young;Nam, Ki-Chang
    • 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.

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

  • Mussa, Ngassa Julius;Kibonde, Suma Fahamu;Boonkum, Wuttigrai;Chankitisakul, Vibuntita
    • Food Science of Animal Resources
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    • v.42 no.5
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    • pp.833-848
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    • 2022
  • The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L* and b* than Ufipa chickens in both the breast and the thigh meat, except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.