• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1136-1141
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• 2011

Effect of dietary essential oils on growth, feed utilization and meat yields of white leg shrimp L. vannamei was investigated. White shrimp fry weighing 0.62 g were kept in one of 12 tanks (75 head/500 L holding tank) in a closed recirculation system. Four experimental diets, a commercial diet (control), phytoncide oil (PO), oregano oil (OO) and fermented garlic liquid (GL) were fed for 16 weeks. The mean water quality values for the whole experimental period were $27.8{\pm}1^{\circ}C$, $7.6{\pm}0.3$, $15.5{\pm}0.3$ g/L and $6.1{\pm}0.3$ mg/L for water temperature, pH, salinity and dissolved oxygen, respectively. At the end of the trial, 10 shrimp per tank were randomly sampled and meat yields (%) were evaluated after peeling the shell and removing the head. After a 16 week feeding trial, final weight of shrimp ranged from 21.9 g to 23.6 g. Feed conversion was not significantly different among groups (p>0.05), which was the lowest (1.95) in the control and highest (2.30) in the PO. Specific growth rate was also not significantly different (p>0.05) and ranged from 3.18% to 3.25%. Average daily gain of 0.2 g was obtained in all treatments. Mortality varied from 35.1% for control to 44.9% for OO. Meat yields maintained constant at 52.1% for control to 53.0% for PO. The study suggested that natural essential oils could not exert any improvement in growth performance, mortality and meat yields of white leg shrimp.

• 한국가금학회지
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• 제39권3호
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• pp.163-166
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• 2012

This study was carried out to compare the cut meat yields of Cobb and Avian and their profits at productive aspect. Two different breeds, Cobb (34,086,758 birds) and Avian (4,087,600 birds) produced from January 2009 to August 2009 were used. The whole chickens were divided into cut meats including tenderloins, breast fillets, whole wings, boneless thighs, and drumsticks. The growth performance and cut meat yield of Cobb and Avian were measured to investigate possible profit difference. Cobb was superior in the aspect of production performance to Avian with significant differences in survival rate and slaughtering age. As the weight gained, the yields of Cobb increased in breast fillets and boneless thighs as well as lean meat percentage. Significantly higher yield (%) of breast fillets was produced by Cobb at size 14 when compared with Avian. However, there was no significant difference in expected market prices for both cut meat and whole chicken meat between the two breeds in all sizes.

• 한국가금학회지
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• 제26권2호
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• pp.97-108
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• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Asian-Australasian Journal of Animal Sciences
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• 제26권4호
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• pp.523-528
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• 2013

This study investigates the effects of three branched-chain amino acids (BCAA; valine, leucine, and isoleucine) on the in vitro ruminal fermentation of wheat straw using batch cultures of mixed ruminal microorganisms. BCAA were added to the buffered ruminal fluid at a concentration of 0, 2, 4, 7, or 10 mmol/L. After 72 h of anaerobic incubation, pH, volatile fatty acids (VFA), and ammonia nitrogen ($NH_3$-N) in the ruminal fluid were determined. Dry matter (DM) and neutral detergent fiber (NDF) degradability were calculated after determining the DM and NDF in the original material and in the residue after incubation. The addition of valine, leucine, or isoleucine increased the total VFA yields ($p{\leq}0.001$). However, the total VFA yields did not increase with the increase of BCAA supplement level. Total branched-chain VFA yields linearly increased as the supplemental amount of BCAA increased (p<0.001). The molar proportions of acetate and propionate decreased, whereas that of butyrate increased with the addition of valine and isoleucine (p<0.05). Moreover, the proportions of propionate and butyrate decreased (p<0.01) with the addition of leucine. Meanwhile, the molar proportions of isobutyrate were increased and linearly decreased (p<0.001) by valine and leucine, respectively. The addition of leucine or isoleucine resulted in a linear (p<0.001) increase in the molar proportions of isovalerate. The degradability of NDF achieved the maximum when valine or isoleucine was added at 2 mmol/L. The results suggest that low concentrations of BCAA (2 mmol/L) allow more efficient regulation of ruminal fermentation in vitro, as indicated by higher VFA yield and NDF degradability. Therefore, the optimum initial dose of BCAA for in vitro ruminal fermentation is 2 mmol/L.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

• Asian-Australasian Journal of Animal Sciences
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• 제7권2호
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• pp.261-264
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• 1994

The lactation milk yields of 209 buffaloes and cattle were measured on farms in Taplejung and Dhankuta Districts in East Nepal. This includes local and crossbred buffaloes and cows. The average milk yield (${\pm}\;SD$) of 97 local buffaloes was $833\;{\pm}\;94.6\;kg$ whereas that for 83 local cows was only $455\;{\pm}\;61.5\;kg$. The milk yield of buffaloes decreased with number of calvings, but that for the cows increased. The milk yields of 18 Murrah crossbreds were on average 215 kg higher than the yields of local buffaloes, and the yields of 11 Jersey crossbred cows averaged 247 kg more than the local cows. Lactation length (${\pm}\;SD$) which averaged $326\;{\pm}\;100$ days for the buffaloes and $292\;{\pm}\;98$ days for the cows, was not affected by crossbreeding. The milk yields of the crossbreds were more variable than the local buffaloes and cows. In addition to milk yield the overall productivity of a milking animal depends on calf mortality, age at first calving, calving interval, longevity, food intake, the work performance of male cattle and the meat production of male buffaloes. Among these parameters, the work performance of Jersey crossbred and local male cattle was studied later. However, other factors could not be measured.

• 한국축산식품학회지
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• 제31권2호
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• pp.183-190
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• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

• 한국축산식품학회지
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• 제42권1호
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• pp.73-83
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• 2022

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and cooked sausages increased significantly with increasing ES content (p<0.05). The crude protein contents of S2, S3, and S4 were significantly higher than that of the control (p<0.05). Furthermore, the SDS-PAGE results showed that α-conglycinin, β-conglycinin, and the acidic subunit of glycinin all increased with increasing ES content. Microphotographs revealed that increasing the ES content decreased the size of fat globules. The cooking yields of samples increased significantly with increasing ES content (p<0.05). The hardness values of ES treated samples were significantly lower than that of the control (p<0.05). Therefore, 30% substitute of chicken breast with ES can improve the quality and structure of Vienna sausage, without inducing critical defects.

• 육가공
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• 통권34호겨울호
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• pp.48-59
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• 2007

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48 시간 동안 침지 후 양념육의 품질 특성을 조사 하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링 한후 조사 하였다 . 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서 는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, L*-값과 b*-값은 침지와 텀블링 처리구 모두에서 감소하였으나, a*-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.427-440
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• 2023

The current study evaluated carbon dioxide (CO₂) emissions from beef and pork production and distribution chains in the South Korean meat industry. Data from industrial example farms and slaughterhouses were assessed on the basis of both the guidelines from the United Kingdom's Publicly Available Specification (PAS) 2050:2011 and the Korea Environmental Industry & Technology Institute carbon footprint calculation. The main factors for our estimations were animal feeds, manure waste, transportation, energy and water, refrigerants, and package data. Our analyses show that 16.55 kg CO₂ equivalent (eq) was emitted during the production of 1 kg of live cattle. When retail yields and packing processes were considered, the CO₂-eq of 1 kg of packaged Hanwoo beef was 27.86 kg. As for pigs, emissions from 1 kg of live pigs and packaged pork meat were 2.62 and 12.75 kg CO₂-eq, respectively. While we gathered data from only two farms and slaughterhouses and our findings can therefore not be extrapolated to all meats produced in the South Korean meat industry, they indicate that manure waste is the greatest factor affecting ultimate CO₂ emissions of packaged meats.