• 한국패류학회지
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• 제15권1호
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• pp.41-47
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• 1999

굴의 육중량 변화는 수온과 chlorophyll에 의해 지배되지만, chlorophyll 양이 일정량 이상이 되면 이러한 경향은 다소 감소하였다. 수온에 따른 굴의 성장은 수온 하강 초기에는 강한 역상관 관계를 나타내었지만, 적정 수온이하로 하강하게 되면 상관관계가 다소 낮아졌다. 각 수하시기에 따른 육중량 성장식을 6월은 3차 방정식의 성장곡선이 나타났고, 7, 8월에 수하한 경우 지수형 곡선을 나타내었다. 그러나 9-11월의 경우 정량적인 성장을 하는 일차방정식의 성장패턴을 나타내었다. 성장 방정식으로부터 각 수하시기에 따라 목표중량 5 g까지 성장하는데 소요되는 기간을 계산하면 9월이 123일로 가장 성장이 빨랐고, 8월이 220일로 가장 오랜 기간이 소요되었다. 굴 종패의 수하적기는 수온상승기 말기부터 수온하강기 초기인 8월말부터 9월 중순 사이가 적당한 시기로 추정되고, 상품크기 5 g까지 성장하는데 평균 4-5개월이 소요되며, 이 시기는 12-1월경에 해당한다.

• 한국축산식품학회지
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• 제18권4호
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• Asian-Australasian Journal of Animal Sciences
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• 제21권11호
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• pp.1616-1623
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• 2008

This study was conducted to determine the effect of hot environment and dietary crude protein level (CP) on performance, carcass characteristics, meat visual quality, muscle chemical composition and malondialdehyde (MDA) concentration of tissues in broilers. Two hundred and sixteen 21-d old Arbor Acre broilers were used in a $4\times3$ factorial arrangement and randomly reared in 4 environmental chambers and fed on 3 diets with different CP levels for 3 weeks. The results showed: (1) when air temperature (AT) rose to $33^{\circ}C$, average daily feed intake, average daily gain, carcass weight, right breast meat weight, left thigh and drumstick meat weight decreased (p<0.05) and feed conversion rate decreased (p<0.05), but the ratio of carcass to live weight and of left thigh and drumstick meat weight to carcass weight increased (p<0.05). (2) There were significant differences in pH and shear force in breast meat, and shear force, L* and a* in thigh meat (p<0.01 or 0.05) among hot environments. Dietary CP level tended to affect breast meat pH and pH and L* of thigh meat (p<0.06 or 0.09). Compared to the normal temperature ($22^{\circ}C$), low temperature ($15^{\circ}C$) and hot humid (AT $33^{\circ}C$, relative humidity (RH) 80%) treatments significantly (p<0.05) decreased the tenderness of thigh meat. L* and a* value in thigh meat under high temperature treatments, regardless of RH, were higher (p<0.05) than those under normal temperature. (3) Protein content in breast and thigh meat of broilers fed under high temperature ($33^{\circ}C$) was lower (p<0.05) than that under $22^{\circ}C$, but fat content had an adverse change. High temperature ($33^{\circ}C$) increased the moisture of breast meat significantly (p<0.05). Protein content in breast meat increased significantly (p<0.05), in which fat content had an adverse change (p<0.05), when the dietary protein rose. (4) MDA concentration in liver and breast meat under hot humid (AT $33^{\circ}C$, RH 80%) treatment increased markedly (p<0.05). (5) High humidity could sharpen the bad effect of high temperature on performance, carcass yield and choice cuts, crude protein and moisture content in breast meat. It was concluded that a hot environment could affect the performance and meat quality of broiler chicks more significantly than CP level and that high humidity would aggravate the bad influence of high temperature on the broiler.

• 한국식품영양학회지
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• 제12권3호
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• Asian-Australasian Journal of Animal Sciences
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• 제4권2호
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• pp.187-193
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• 1991

Almost 1/4 of all the coconuts in the world is produced in the Philippines. During periods of high supply of coconuts it would be better to feed coconut meat to farm animals for conversion into meat and eggs. Three studies were conducted at the Visayas State College of Agriculture, Baybay, Leyte, Philippines from April, 1983 to April, 1985 to determine the response of Mallard ducks, Muscovy ducks and broilers to fresh coconut meat supplementation in their diets. Results showed that Mallard ducks on ration with coconut meat performed similarly with those on ration without coconut meat. Feed cost per dozen eggs was reduced by 28-30% with coconut meat. Feed cost per unit gain of muscovy ducks was reduced by 32-37% by coconut meat supplementation. With broilers, feed conversion, gain in weight and breast weight were significantly improved by coconut meat supplementation. Return-above-feed cost increased with increasing level of coconut meat in the ration.

• Asian-Australasian Journal of Animal Sciences
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• 제22권10호
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• pp.1386-1390
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• 2009

A dose-response experiment with five lysine levels (0.65, 0.80, 0.95, 1.10, and 1.25%) was conducted to evaluate the lysine requirement of male White Pekin ducklings from 7 to 21 days of age. Two hundred and eighty, 7-day-old, male White Pekin ducklings were allocated to 5 experimental treatments, each containing 8 replicate pens with 7 birds per pen. Feed and water were provided ad libitum from 7 to 21 days of age. At 21 days of age, weight gain, feed intake, feed/gain, breast meat weight, and breast meat yield relative to body weight of ducklings from each pen were all measured. As dietary lysine level increased, weight gain, feed intake, feed/gain, breast meat weight, and breast meat yield of ducklings were all improved significantly (p<0.05). According to broken-line regression analysis, the lysine requirement of male White Pekin ducklings from 7 to 21 days of age for weight gain, feed/gain, breast meat weight, and breast meat yield was 0.84, 0.90, 0.97, and 0.98%, respectively. Considering that Pekin duck production is directed to meat production, the lysine requirement of male starter Pekin ducklings during this period is suggested to be 0.98%.

• Asian-Australasian Journal of Animal Sciences
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• 제26권3호
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• pp.394-400
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• 2013

A total of 192 broiler chicks were used to evaluate the influence of dietary ${\alpha}$-lipoic acid (ALA) on growth performance, carcass characteristics and meat quality of broiler chickens with the purpose of developing a strategy to prevent the occurrence of pale, soft, and exudative (PSE) meat and to improve the meat quality of broilers. At 22 d of age, birds were allocated to 4 ALA treatments (0, 400, 800, and 1200 ppm). The results showed that dietary ALA significantly decreased average feed intake (AFI), average daily gain (ADG), final live body weight (BW) and carcass weight (p<0.05), while no difference in feed conversion ratio (FCR) was detected among chickens fed with and without ALA. Abdominal fat weight significantly decreased (p<0.05) for broilers fed 800 and 1200 ppm ALA. However when calculated as the percentage of carcass weight there was no significant difference between control and ALA treatments. Meat quality measurements showed that dietary ALA regulated postmortem glycolysis and improved meat quality as evidenced by increased muscle pH and decreased drip loss of meat (p<0.05). Although ALA did not change the tenderness of meat as indicated by meat shear force, dietary ALA decreased collagen content and mRNA expression of COL3A1 gene (p<0.05). In conclusion, the results indicate that dietary ALA may contribute to the improvement of meat quality in broilers.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.865-873
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• 2019

Objective: The study was designed to investigate the effects of restraint method, restraint duration, and body weight on stress-linked hormones (corticosterone, adrenaline, and noradrenaline), blood biochemical (namely glucose and lactate), and the meat quality in broiler chickens. Methods: A total of 120 male broiler chickens (Cobb 500) were assigned to a $2{\times}3{\times}2$ factorial arrangement in a completely randomized design using two restraint methods (shackle and cone), three durations of restraint (10, 30, and 60 s), and two categories of live body weight ($1.8{\pm}0.1kg$ as lightweight and $2.8{\pm}0.1kg$ as heavyweight). Results: Irrespective of the duration of restraint and body weight, the coned chickens were found to have lower plasma corticosterone (p<0.01), lactate (p<0.001), lower meat drip loss (p<0.01), cooking loss (p<0.05), and higher blood loss (p<0.05) compared with their shackled counterparts. The duration of restraint had significant effects on the meat initial pH (p<0.05), ultimate pH (p<0.05), and yellowness (p<0.01). The lightweight broilers exhibited higher (p<0.001) blood loss and lower (p<0.05) cooking loss compared to the heavyweight broilers, regardless of the restraint method used and the duration of restraint. However, the interaction between the restraint method, duration of restraint, and body weight contributed to differences in pre-slaughter stress and meat quality. Therefore, the interaction between the restraint method and the duration of restraint affected the meat shear force, lightness ($L^*$) and redness ($a^*$). Conclusion: The duration of restraint and body weight undoubtedly affect stress responses and meat quality of broiler chickens. Regardless of the duration of restraint and body weight, the cone restraint resulted in notably lower stress, lower meat water loss, and higher blood loss compared to shackling. Overall, the findings of this study showed that restraint method, duration of restraint, and body weight may affect the stress response and meat quality parameters in broilers and should be considered independently or interactively in future studies.

• Asian-Australasian Journal of Animal Sciences
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• 제16권7호
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• pp.1049-1054
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• 2003

A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1677-1679
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• 2002

This experiment was carried out to evaluate the tenderness of meat and it''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were observed in boiled meat than in the raw meat but the coefficient of variations were greater in raw meat than in boiled meat. The correlation between raw and boiled meat for shearing and penetration were positive and significant (p<0.01). Negative and significant correlations were observed between mastication and eye muscle area (p<0.05) and also between shearing and cooking loss (p<0.01) in raw meat whereas, penetration in raw meat was positively and significantly (p<0.05) correlated with age of the steers. Shearing in boiled meat negatively and significantly correlated with age (p<0.05), carcass weight (p<0.01), back fat thickness (p<0.01) as well as muscle score (p<0.01). The pH was not significantly correlated with tenderness in both raw and boiled meat. There were possibilities that the tenderness of boiled meat could be predicted from the raw meat.