• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.227-238
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• 2021

This study investigates the effect of perch type and height on the growth performance, footpad dermatitis (FPD), blood parameters, behavioral characteristics, and meat quality of broilers. A total of 912 one-day-old male Ross 308 broilers (48.23±0.264 g) were subjected to a three x two factorial design of three types of perch (wood, steel, plastic) and two levels of perch height (10→30 cm change, 10 cm fixed) over a five-week experiment. Growth performance, perch availability, litter quality, FPD incidence, serum biochemical parameters, and meat quality of the broilers were evaluated. There were no significant differences in the body weight, feed conversion ratio, and biochemical parameters (except for aspartate aminotransferase), pH, color, and water holding capacity. The incidence of FPD was significantly higher in the plastic perch group than in the wood and steel perch groups (P<0.05) at five weeks of age. Perch use was high in the order of wood, steel, and plastic groups in the daytime and nighttime at one, three, and five weeks of age (P<0.05). Perch use was higher in the 10 cm fixed group than the 10→30 cm group (P<0.05). The shear force of the breast significantly increased in the order of wood, steel, and plastic groups (P<0.05). In conclusion, the group with a fixed perch height of 10 cm had high perch usage. Additionally, the use of wooden perches was higher than that of other materials, and it lowered the incidence of FPD in broilers.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.668-681
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• 2020

The purpose of this study was aimed to isolate a Salmonella Typhimurium-specific phage (KFS-ST) from washing water in a poultry processing facility and to investigate the feasibility of the KFS-ST as a novel bio-receptor for the magnetoelastic (ME) biosensor method. KFS-ST against S. Typhimurium was isolated, propagated, and purified using a CsCl-gradient ultracentrifugation. Morphological characteristics of KFS-ST were analyzed using transmission electron microscopy (TEM). Its specificity and efficiency of plating analysis were conducted against 39 foodborne pathogens. The temperature and pH stabilities of KFS-ST were investigated by the exposure of the phage to various temperatures (-70℃-70℃) and pHs (1-12) for 1 h. A one-step growth curve analysis was performed to determine the eclipse time, latent time and burst size of phage. The storage stability of KFS-ST was studied by exposing KFS-ST to various storage temperatures (-70℃, -20℃, 4℃, and 22℃) for 12 weeks. KFS-ST was isolated and purified with a high concentration of (11.47 ± 0.25) Log PFU/mL. It had an icosahedral head (56.91 ± 2.90 nm) and a non-contractile tail (225.49 ± 2.67 nm), which was classified into the family of Siphoviridae in the order of Caudovirales. KFS-ST exhibited an excellent specificity against only S. Typhimurium and S. Enteritidis, which are considered two of the most problematic Salmonella strains in the meat and poultry. However, KFS-ST did not exhibit any specificity against six other Salmonella and 27 non-Salmonella strains. KFS-ST was stable at temperature of 4℃ to 50℃ and at pH of 4 to 12. The eclipse time, latent time, and burst size of KFS-ST were determined to be 10 min, 25 min and 26 PFU/ infected cell, respectively. KFS-ST was relatively stable during the 12-week storage period at all tested temperatures. Therefore, this study demonstrated the feasibility of KFS-ST as a novel bio-receptor for the detection of S. Typhimurium and S. Enteritidis in meat and poultry products using the ME biosensor method.

• Korean Journal of Poultry Science
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• v.22 no.3
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• pp.145-153
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• 1995

The root powder of Angelicae gigantis Radix (RPAGR) is known to he beneficial for liver and blood circulation. In a 6-wk broiler feeding trial, the RPAGR was added at levels of 0, 0.2, 0.5, and 1.0%, respectively. The RPAGR was found to be palatable as birds consumed moreof the test diets than the control(0% RPAGR) diet. The BW gain of 1.0% RPAGR group was higher than the control group. The feed efficiency(F/G) was improved significantly(P<0.01) by feeding 1.0% RPAGR. The RPAGR also caused beneficial effects in various carcass characteristics, i.e., carcass weight, dressing percentage, breast muscle, and thigh meat production. There was no consistent trend in various organ weights by the addition of RPAGR. Also, no consistent trend was found in abdominal fat weight. The serum cholesterol level tended to decrease as the BW increased. No consistent trend was detected in serum triglyceride contents.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.175-182
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• 2018

The carcass and meat quality of new native chicken strains (A, C, and D) being developed in the Golden Seed Project for Samgyetang were compared with a commercial native chicken (Hanhyup No. 3, H) and Baeksemi (white semi broiler, W) strains. In total, 250 male chicks were raised under the same feeding and raising conditions for 5 weeks. After slaughter, the carcass weight and percentage yield of parts from each strain were measured and the physicochemical quality traits (general composition, color values, fatty acid composition, and sensory evaluation) of breast muscles were comparatively analyzed. The carcass weight (875.10 g) of the W strain was significantly heavier than that of the other native chicken strains, while that of A strain (537.54 g) was the lowest. The percentage yield of breast meat was also higher in the W strain than in the other strains. The fat content of W strain was higher than that of the other native chicken strains. The new native chicken strains (A, C, D) had higher contents of linoleic acid (C18:2) than the H strain. The A and D strains especially showed relatively high content of arachidonic acid (C20:4), a characteristic fatty acid in native chicken meats. On the other hand, the fatty acid composition of C strain was similar to that of the W strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program.

• Agribusiness and Information Management
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• v.11 no.2
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• pp.25-34
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• 2019

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1038-1047
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• 2008

This study aimed at targeting fixed increases in body weight (100 g/wk) by quantitatively regulating energy allowances (ME) in broiler breeders from 5 to 20 wks of age. Four energy regimes were tested: 1. The energy required for maintenance, activity and growth was calculated for 100 g increases in body weight/wk and a measured quantity of grower diet (160 g protein and 2,600 kcal ME/kg) was offered to the control group (ME-100) to achieve the anticipated weight gain. The energy allowances increased with age from 132 to 294 kcal/d. 2. Additionally, three energy regimes were considered, quantitatively reducing ME by 10% (ME-90) or 20% (ME-80) and increasing by10% (ME-110) over the control group. Each test group had 23 replicates5 female chicks housed in cages. The influence of energy regimes and age on growth, nutrient digestibility, carcass attributes, bone parameters and stress was evaluated at 4 wk intervals. Quantitative ME restriction by 10% (119-265 kcal/d) produced an average weight gain of 98.1 g/wk, which was closer to the targeted increase of 100 g/wk, whereas the control group attained it nine days earlier. Restriction of energy by 10 or 20% produced better conversion efficiency of feed, energy and protein and apparent digestibility of protein, Ca and P than 10% excess ME. Energy regimes did not influence eviscerated meat yield, but higher energy allowances (ME-110) significantly increased abdominal fat pad and liver weights and decreased giblet weight, percent muscle protein and tibia ash. Relatively higher stress was recorded in ME-restricted groups, as reflected by wider heterophil and lymphocyte ratios and increased bursa weight. Early age (5-12 wk) significantly influenced bone mineralization, conversion efficiency of feed, energy and protein and apparent digestibility of protein, Ca and P, while later ages (13-20 wk) increased eviscerated meat yield, abdominal fat, tibia weight and muscle protein and reduced stress. Energy regime x age interactions were significant and are discussed. In conclusion, the synthetic broiler line used in our study responded positively to controlled energy feeding during the rearing period. Breeders offered 119-265 kcal/d, a reduction of 10% energy over the control group, were more effective in regulating grower performance than the latter. In addition to energy regimes, age intervals also exhibited significant influence on specific parameters during the grower phase.

• Korean Journal of Poultry Science
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• v.7 no.2
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• pp.37-46
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• 1980

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, stability during storage, and microbiological properties were investigated Chicken patties and frankfurters were also manufactured by varying the relative proportion of MDCM to HDCM as raw materials, ana their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1) 35% of carcass wt was recovered as HDCM and 45% as MDCM, total meat yield reaching 80% of carcass wt. 2) Moisture, protein, fat, ash and Ca content of MDCM were 65, 12, 20, 1.7 and 0.2-0.4%,respectively. MDCM was higher in fat, ash and Ca, but significantly lower in moisture and protein. Total pigment content of MDCM was 2.5 times higher than that of HDCD such high content being attributed to the increased inclusion of hemoglobin. 3) The emulsifying capacity (ES) of MOCM per g meat was only 70% that of HDCM. but when ES was expressed on unit g of protein basis MDCM showed even higher ES than HDCM primarily due to tile higher proportion of salt soluble protein fraction. 4) Since the TBA values of MDCM increased rapidly after 4 weeks of frozen storage at -20$^{\circ}C$, the maximum possible storage period of MDCM is estimated to be about 4 weeks. 5) Total microbial counts of MDCM was approximately 1.8${\times}$10$\^$6/g/, showing no great difference from HDCM or red meat. 6) Chicken patty containing MDCM showed gradual increase in TBA value during frozen storage, but its storage up to 8 weeks presented no problems in flavor stability. 7) Color score an4 total palatability of chicken Patty were best for the product containing 30% MDCM. It was also concluded that MDCM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended 8) The formulation of MDCM up to 50% in frankfurter gave quite satisfactory acceptability and textural properties comparable to frankfurter made of 100% MDCM, but the inclusion of more than 70% MDCM was not recommended 9) The TBA value of frankfurter containing MDCM did not increase to any great extent until 4 weeks of storage at 4$^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 10) It was concluded that processed meat products such as patties and frankfurters containing MDCM up to 30-50% of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• 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.42 no.4
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• pp.347-352
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• 2015

This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is appropriate or not at meat processing plants. Different methods such as freshness, lightness ($L^*$), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0~4 day) of chicken meat were stored in the refrigerator ($3^{\circ}C$). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness ($L^*$) 60.22 and 60.51, total number of microbes 4.20 and $4.31log_{10}CFU/g$, TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and $1.59kg/cm^2$, and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2~3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.

• Journal of Animal Science and Technology
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• v.60 no.4
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• pp.9.1-9.11
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• 2018

Background: In recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers' ration over sensory, physical and chemical properties in breast meat and leg meat. Methods: Experiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively. Results: Addition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of $L^*$ value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and ${\Sigma}n-6$ of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and ${\Sigma}n-3$) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8. Conclusion: The results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.