• Asian-Australasian Journal of Animal Sciences
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• 제24권9호
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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.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.397-404
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• 2004

가열방법과 포장방법이 저장기간 동안 칠면조육 패티의 지방산화(TBARS)와 콜레스테롤 산화물 함량에 미치는 효과를 조사하기 위하여, 칠면조 다리육을 분쇄하여 패티를 제조하였다. 칠면조육 패티는 5가지 가열방법(oven cooking, pan frying, deep frying, boiling, microwaving)으로 가열한 후 각각 함기포장과 진공포장한 후 저장하면서 시험에 공시하였다. 지방산패도는 함기포장과 진공포장 모두 저장초기에는 boiling 방법이 유의적으로(P < 0.05) 높게 나타났으나, 저장 말기에는 microwaving 방법이 가장 높은 지방산패도를 나타내었다(P < 0.05). 총 콜레스테롤 산화물의 량은 전 저장기간동안 boiling 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05).각각의 콜레스테롤 산화물의 함량을 보면,7$\alpha$-hydroxycholesterol은 pan frying 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05). $\lpha$-epoxide의 량은 boiling 방법이 가장 낮은 함량을 나타내었으며, pan frying 방법에서 가장 높게 나타났다(P < 0.05). $\beta$-epoxide 함량은 pan frying 방법이 가장 낮은 함량을 나타내었으며(P < 0.05), deep frying 방법과 microwaving 방법에서 가장 높은 함량을 나타내었다(P < 0.05). 또한 7-ketocholesterol의 함량은 microwaving 방법에서 가장 높게 나타났다(P < 0.05).

• 한국축산식품학회지
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• 제38권3호
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• pp.629-635
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• 2018

The present study investigated the effects of feed form and distiller's dried grain with solubles (DDGS) on meat quality and fatty acids profile of broiler chickens. A total of 720 broilers (Ross 308; average BW [body weight] $541{\pm}5.7g$) were randomly allotted to six treatments. Birds were fed three different feed forms (mash; SP, simple pellet; EP, expanded pellet) and DDGS (0 or $200g\;kg^{-1}$) in a $3{\times}2$ factorial arrangement. The addition of DDGS and EP to the diet resulted in increased shear force of breast meat. Moreover, DDGS inclusion in the diet reduced the concentration of stearic acid and behenic acid in thigh meat. Pelleting (SP and EP) of the diets increased palmitic acid content in the thigh, whereas the linolenic acid content decreased. The breast mass was higher with EP and SP diets than with the mash diet. Feed processing led to increased pectoralis muscle and drum mass compared to mash-fed chickens. In conclusion, our results demonstrated that EP decreased thigh linolenic acid and meat shear force. In addition, DDGS supplementation in broiler hampers meat quality by increasing the shear force.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1134-1140
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• 2018

Objective: Fatty acid composition is one of the most important meat quality traits because it can contribute to functional, sensorial, and nutritional factors. In this study, quantitative trait locus (QTL) analyses for fatty acid composition traits were investigated in thigh and breast meat of Korean native chicken (KNC). Methods: In total, 18 fatty acid composition traits were investigated from each meat sample using 83 parents, and 595 $F_1$ chicks of 20 week old. Genotype assessment was performed using 171 informative DNA markers on 26 autosomes. The KNC linkage map was constructed by CRI-MAP software, which calculated genetic distances, with map orders between markers. The half-sib and full-sib QTL analyses were performed using GridQTL and SOLAR programs, respectively. Results: In total, 30 QTLs (12 in the thigh and 18 in the breast meat) were detected by the half-sib analysis and 7 QTLs (3 in the thigh and 4 in the breast meat) were identified by the full-sib analysis. Conclusion: With further verification of the QTL regions using additional markers and positional candidate gene studies, these results can provide valuable information for determining causative mutations affecting the fatty acid composition of KNC meat. Moreover, these findings may aid in the selection of birds with favorable fatty acid composition traits.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1639-1644
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• 2010

An experiment was conducted to evaluate the effects of dietary acetyl-L-carnitine (ALC) on growth performance, carcass characteristics, meat quality and lipid metabolism in broilers. A total of 240 one-day-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300, 600, and 900 mg/kg dietary ALC supplementation, respectively). Compared with the control treatment, addition of ALC resulted in lower (linear effect, p<0.05) ADG and AFI. Abdominal fat percentage decreased (linear effect, p<0.05) as dietary ALC was increased, but there was no effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Breast muscle pH value 24 h post-mortem increased (linear effect, p<0.05), but there were no significant differences among treatments. However, thigh muscle pH value increased (linear effect, p<0.05) as dietary ALC was increased. Breast and thigh muscle $a^*$ values increased (linear effect, p<0.05), and breast and thigh muscle $b^*$ values decreased (linear effect, p<0.05) with increased ALC in the diet. In addition, breast and thigh muscle shear force value decreased (linear effect, p<0.05) as dietary ALC was increased. Total cholesterol, triglyceride, low-density lipoprotein cholesterol and lipoprotein lipase decreased (linear effect, p<0.05) and free fatty acid and lipase in serum increased (linear effect, p<0.05) with increased ALC in diets.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.385-392
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• 2012

일반 육계와 토종닭의 정미인자를 비교 분석하기 위하여 시장 출하 시기인 체중 2 kg 내외의 일반 육계(5주)와 토종닭(13주)을 각각 도계한 후 가슴육, 다리육의 정미성분인 지방산, 유리아미노산 및 휘발성 향기 성분을 분석하였다. 가슴육 및 다리육에서 일반 육계와 토종닭간의 주요 지방산은 큰 차이가 없었으나 토종닭에서 다가불포화지방산인 arachidonic acid 및 docosahexaenoic acid의 함량이 일반 육계에 비하여 높은 것으로 나타났다. 가슴육에서의 아미노산 조성은 풍미성분들인 aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, arginine의 함량이 일반 육계에 비하여 토종닭에서 유의적으로 높았으나 다리육에서는 일반 육계와 토종닭 간에 유의적인 차이가 없었다. 휘발성 향기 성분을 측정한 결과, 가열에 의하여 토종닭이 일반 육계보다 고기의 풍미에 영향을 미치는 향기 성분의 양이 증가한 것으로 확인되었다.

• 한국가금학회지
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• 제31권1호
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• pp.45-54
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• 2004

The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price, product research and development, favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

• 한국가금학회지
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• 제27권3호
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• pp.203-208
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• 2000

The present study was conducted to investigate the effects of dietary supplementions of 0.1% probiotic and 0.1% yeast culture on the growth performance and meat quality of broiler chicks. A total of 160 Arbor Acre broiler chicks were randomly allotted to 16 pens ; four pens per treatment and 10 birds per pen. Feeding trial lasted for 6 weeks. The results obtained are summerized as follows : The body weight gain and feed intake was slightly higher in group of broiler chick supplemented antibiotic than those of other treatment groups, but were not significantly different among treatments. The feed conversion were slightly lower in groups of broiler chick supplemented antibiotic and probiotic than those of other treatment groups, but were not significantly different among treatments. The pH of thigh musle was slightly higher in group of broiler chick supplemented probiotic than those of other treatment groups. Crude protein, crude fat and crude ash of thigh muscle were lower in groups of broiler chick supplemented probiltic and yeast culture than those of other treatment groups, but were not significantly different among treatments. The saturated fatty acid content of the thigh muscle was tende to be higher in group of broiler chick supplemented yeast culture, but the unsaturated fatty acid content was tende to be lower in group of broiler chick supplemented yeast culture than those of other treatment groups.

• 한국가금학회지
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• 제38권4호
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• pp.265-273
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• 2011

본 연구는 quercetin의 급여가 닭고기 다리육의 냉장저장 중의 품질변화에 미치는 영향을 구명하고자 실시하였다. 1 일령 Ross 320마리 육계 병아리를 8 처리구로 나누어 대조구(CONTROL), 항생제 처리구(AB), vitamin E 20 ppm 처리구(VE 20), vitamin E 200 ppm 처리구(VE200), quercetin 20 ppm(QC 20), quercetin 200 ppm(QC 200), methoxylated quercetin 20 ppm(MQ 20), methoxylated quercetin 200 ppm(MQ 200) 처리구로 나누어 35일간 급여하였다. 급여 후 36일째 도계하여 다리육만 분리하였고, 0, 3, 7일 냉장 저장 기간 동안의 pH, 보수력, 육색, 관능적 특성을 조사하였다. 저장 0일에 AB, VE 20, QC 20, MQ 200 처리구의 pH는 대조구에 비해 유의적인 차이를 보이지 않았으나, 저장 3일에는 VE 200과 QC 20에서 대조구보다 높은 pH값을 나타내었다(p<0.05). 닭다리육의 명도($L^*$)값은 도계 직후 MQ 20에서 가장 낮은 값을 보였으나, $a^*$값은 저장 3일까지 QC 20 처리구가 대조구에 비해 유의적으로 높은 수준을 나타내었다. 저장 3일의 $b^*$값도 QC 20 처리구에서 낮은 수준을 나타내어 QC 20이 육색에 영향을 미치는 것으로 판단된다. 보수력은 저장 3일에 QC 200 처리구에서 대조구보다 유의적으로 높은 수준을 나타내었다. 관능적 특성 중 연도는 MQ 200 처리구에서 대조구와 QC 20 및 MQ 20 처리구에 비해 높은 수준을 나타내었다(p<0.05). 이러한 결과를 바탕으로 quercetin은 닭 다리육의 색도 및 관능적 특성에 부정적으로 영향하지 않으면서도 보수력과 연도를 증진시키기 위한 육계 사료 첨가제로서 이용 가능성이 있을 것으로 판단된다.