• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.53-59
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• 2014

To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher $L^*$ and $a^*$ values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p>0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1249-1255
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• 2011

This study examined the effect of CLA, flaxseed oil and fish oil and their combination forms on crude fat of liver and fatty acid profiles of liver, breast and thigh meat in broiler chicks. A total of 72, 1-day-old Cobb broilers were assigned to 6 groups, and fed an experimental diet supplemented with 5 different fat sources; conjugated linoleic acid (2% CLA), flaxseed oil (2% FXO), fish oil (2% FHO), CLA and flaxseed oil combination (1:1; 2% CXO), and CLA and fish oil combination (1:1; 2% CHO). Eight birds per treatment were processed, and liver, breast and thigh samples were investigated at 21 d of age. As a result of this study, most fatty acids of liver, breast and thigh meat were influenced by fat sources supplemented in the diet (p<0.05). CLA addition resulted in an increase of crude fat and saturated fatty acid (SFA) content but a concomitant decrease in n-3 to n-6 fatty acid ratio was observed in liver (p<0.05). Moreover, the same trends of SFA and n-3 to n-6 fatty acid ratio were also observed in breast and thigh meats of birds fed CLA alone. In the CXO-fed group or CHO-fed group, n-3 and n-3 to n-6 fatty acid ratio in both breast and thigh meat increased compared with CLA group, while SFA content decreased (p<0.05). FHO fed-groups had the lowest proportion of n-6 fatty acid in both breast and thigh meats compared to other fat source treatments (p<0.05). In conclusion, the increased levels of crude fat and SFA in liver and meats obtained by feeding CLA could be reduced by its combination with FXO or FHO. In addition, the combination of CLA and FXO or FHO fed to broiler chicks could increase the n-3 to n-6 fatty acid ratio of their meat along with the deposition of CLA.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.49-54
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• 2003

This study was carried out to investigate the effects of the inoculated diet with Paecilomyces japonica on weight gain, feed efficiency and cordycepin contents in the breast and thigh meats of broilers. One hundred and twenty broiler chicks were divided into four dietary groups ; 1) control (basal diet), 2) T1 (substituted with 5% inoculated diet), 3) T2 (substituted with 10% inoculated diet) 4) T3 (substituted with 20% inoculated diet) during 4 weeks. Cordycepin contents of inoculated diet with Pacilomyces japonica was significantly higher than before inoculation (P<0.05). Body weight gain and feed efficiency were highest in T1 group when fed starter diet (P<0.05) but these were lowest in T3 group fed when fed finished diet (P<0.05). Body weight gain and feed efficiency were the lowest in T2 group for overall period than other groups. Cordycepin contents of breast and thigh meats were significantly higher in Pacilomyces japonica groups than control at 5 weeks of age (P<0.05). However, it was similar among the T1, T2 and T3 groups. These results indicated that body weight gain and feed efficiency tended to increase in birds fed replaced 5% inoculation diet Cordycepin contents of breast and thigh meats would be increased significantly in birds fed inoculated diet (P<0.05).

• Korean Journal of Microbiology
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• v.43 no.3
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• pp.186-192
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• 2007

This study was conducted to survey the hygienic status of chicken meats on the microbial levels, which were collected from poultry processing plants located in the local provinces in nationwide including the JeJu island (n=15) in 1997. In particular, Salmonella spp., Campylobacter jejuni, and Listeria monocytogenes, which were retarded as one of the most important entero-pathogens relating to food home illness from poultry, were investigated on their isolation frequency including the other pathogens related on the food-borne illness. A total of 115 processed chickens were submitted on the present study. In general, the bacterial contamination frequency showed more or less lower $(10{\sim}100 cells)$ than those of sold on the retail and super markets and department stores because of lacking of cross-contamination incidences, depending on the total cells, Coliforms and Staphylococcal cells count. While, Salmonella species, Campylobacter jejuni, Listeria monocytogenes, and coagulase positive Staphylococcus aureus isolation frequency of chicken meats from slaughter houses were 58.3%, 37.4%, 43.5%, and 30.4%, in order. But the present microbial isolation data were a little lower levels than those of sold on the retail and super markets and famous department stores in Seoul and GyeongGi province at the same period. It seemed that the cross-contamination problems (including the human, environmental and instrumental factors) during the marketing stage (after the last processing procedure; rinsing step) had the major roles on the increasing of the microbial contamination frequency on the chicken meats after the slaughter houses.

• Korean Journal of Poultry Science
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• v.36 no.2
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• pp.149-155
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• 2009

The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.101-108
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• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Korean Journal of Microbiology
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• v.41 no.1
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• pp.38-46
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• 2005

To determine the actual hygienic status of domestic chicken meats sold in public markets (conventional markets and department stores), microbial contamination levels (Total cells, Coliforms and Staphylococcal cells) and zoonotic pathogens (Salmonella species, Campylobacter species, Listeria species, and Staphylococcus aureus) isolation tests were conducted. Chicken meats and eggs tested were collected from the conventional markets (Si-Jang) and department-stores located in Seoul and Kyung-gi regions in 1996. In total cells and coliforms contamination tests, chicken meats sold in department stores were much lesser contamination status than those of Si-Jang, but staphylococcal cells level was much more higher than that of conventional markets. Salmonella isolation frequency was investigated as $68.8\%$, but Campylobacter jejuni and Listeria monocytogenes isolation frequency were appeared both $64.0\%\;and\;63.3\%$. In case of eggs sold in public markets, one of S. gallinarum strain $(0.7\%)$ was isolated only on the egg-shell part among the four-hundred and fourty-six. In comparison with foreign imported chicken meats, there were no big differences in microbial contamination status. On the other hand, both Salmonella and L. monocytogenes were isolated only in the chicken wings from Korea and China, but not from U.S.A. This data suggest that more hygienic control system in order to produce the safe and hygienic chicken meats and eggs is need in our country as soon as possible.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.21-22
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• 2004

The present study was aimed to investigate proteome affected by Panax ginseng extracts in chicken muscles. More than 300 protein spots were detected on silver staining gels. Among them. four protein spots were distinctively up-regulated by Panax ginseng treatments. The up-regulated proteins were finally identified as tropomyosin (2 spots), triosephosphate isomerase, and one unknown protein. Based on the known functions of the identified proteins. they are highly related to the muscle development and enhanced immunity in chicken. These proteins can give valuable information of biochemical roles for Panax ginseng in chicken meats.

• 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.

• Korean Journal of Poultry Science
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• v.39 no.3
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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.