• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.21-26
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• 2024

This study was conducted to investigate the composition of the fatty acids in the breast meat of Red-brown Korean native chickens (KNC-R). This study used a total sample of three hundred eighty-two KNC-R (males: 190, females: 192). We used the fatty acid methyl ester (FAME) method to extract the fatty acids. A 2-way ANOVA of the R program was used to assess the effects of batch and sex on each fatty acid trait. Analysis of the fatty acid in the sampled population showed that the predominant fatty acid was oleic acid (C18:1; 28.252%) which is monounsaturated fatty acid (MUFA), followed by palmitic acid (C16:0; 20.895%), saturated fatty acid (SFA), and two omega-6 polyunsaturated fatty acid (PUFAs): linoleic (C18:2; 15.975%), and arachidonic (C20:4; 10.541%). Indices used to evaluate the nutritional quality of fat in the diet: ratio between PUFAs and SFAs (P/S), thrombogenicity index (TI), and atherogenicity index (AI) were calculated and were 0.959, 0.814, and 0.355, respectively. Currently, meat consumers need healthier fatty acids. Therefore, information on the content of fatty acid in chicken meat is very important for meat consumers in choosing the type of the meat to be consumed.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.75-82
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• 2020

This study intended to investigate the growth performance and meat quality traits in broilers fed different regimens of NaCl over a period of 35 days. Seven hundred and fifty 1-day-old chicks (Cobb 500) were randomly assigned to five NaCl feeding regimens to obtain three replicates for each regimen. Broilers in CON group were provided with concentrations of 0.35% NaCl for the duration of the experimental period. The other groups were provided with two concentrations of NaCl (0.45% and 0.55%) under two durations, namely: 1) 1~28 d: 0.45% or 0.55% NaCl for 28 days then CON; and 2) 1~35 d: 0.45% or 0.55% NaCl for 35 days. Broilers fed 0.55% NaCl for 1~35 d showed improved (P<0.05) growth performance compared with broilers fed the CON regimen. Moreover, higher water holding capacity of breast meat was shown by the broilers fed 0.55% NaCl for 1~28 d when compared with that in broilers fed the CON diet (P<0.05). Broilers fed 0.45% NaCl showed an increase (P<0.05) in the lightness of the meat over CON diet and the 0.55% NaCl diet. In addition, broilers offered CON had the highest redness value and highest crude ash content in the breast meat (P<0.05). Feeding 0.45% NaCl for 1~35 d and 0.55% NaCl for 1~28 d resulted in a higher (P<0.05) protein content in breast meat. In conclusion, broilers fed diets with 0.55% NaCl for 1~35 d showed improved growth performance as well as water holding capacity and protein content of the breast meat.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.5
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• pp.699-703
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• 2005

An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) of Ross broiler chickens. Two hundred and forty dayold broiler chicks were fed four experimental diets with graded levels of SC at 0.0, 0.3, 1.0 and 3.0%. Each treatment consisted of six cages with 10 chicks per cage. Feed and water were provided ad libitum throughout the experiment that lasted for 5 wk. Birds were switched from starter to finisher diets at 3 wk of age. The average BW gains of broiler chickens increased (linear p<0.05) during either 0-3 or 0-5 wk of age as dietary SC levels increased. A linear effect (p<0.05) of SC on feed intake during either 4-5 wk or 0-5 wk of ages was also monitored. The addition of SC to the control diet significantly lowered shear forces in raw breast, raw thigh, and boiled drumstick meats (linear p<0.05). Upon incubation, 2-thio-barbituric acid-reactive substances (TBARS) values increased gradually in breast and thigh meats while more dramatic increase was noted in skin samples. The TBARS values of either breast or thigh meats were not significantly affected (p>0.05) by dietary treatments up to 10 d of incubation. At 15 d of incubation, TBARS values of breast and thigh meats from all SC-treated groups were significantly lower (p<0.05) than those of the control. It appears that dietary SC could enhance growth performance of broiler chickens, and improve tenderness and oxidative stability of broiler meats.

• Journal of Life Science
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• v.7 no.4
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• pp.329-335
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• 1997

This study was conducted to investigate the effect of dietary fiber(DF) levels on the meat quality in colored broiler. Colored broiler were fed on containing corn-soy basal diet(DF 5%) and high level(DF 6,7 and 8%) of dietary fiber diets for 7 weeks. Dietary fiber level of diet was make up by adding some alffalfa meal. Colored broiler meats were stored at 3$\circ$ for 24hr after skaughter, and used to analyze physico-chemical properties. Proximate component, pH, shear force value, myofibril fragmentation index, water holding capacity, cooking loss, protein extractability, fatty acid composition, Hunter's L, a value and palatability of cooked meat were not significantly affected by dietary fiber levels, whereas the Hunter's value of meat was significantly affected bty dietary fiber levels for the final period of feeding. Crude protein content, myofibril fragmentation index, water holding capacity, protein extractability and Hunter's b value of breast meat's were higher than thigh meat's, but crude fat content, pH, shear force value, cooking loss, palmitoleic acid, linolenic acid, and Hunter's a value were lower, regardless of dietary fiber level.

• Journal of Animal Science and Technology
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• v.50 no.3
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• pp.373-380
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• 2008

This study was undertaken to investigate the effects of feed withdrawal time(FWT) before transport in farm(<2 hrs, 2~4 hrs, 4~6 hrs) and total feed withdrawal time(TFWT) before slaughter(<8 hrs, 8~12 hrs, >12 hrs) on carcass defects, grades and meat quality of broilers. FWT of 2~4 hrs before transport in the farm showed lower incidences of dead-on-arrival chicks(p<0.05) and bruising chicks, and a little higher incidences of 1st or 2nd carcass grade compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the meat quality of breast meat, FWT of 2~4 hrs in the farm tended to show higher pH and water holding capacity(WHC), and lower drip loss, cooking loss and shear force values compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the total microbial counts of breast meat during 7 days of cooler storage, FWT of 2~4 hrs in the farm showed significantly lower value than shorter than 2 hrs of FWT in the farm. In the carcass defects and grades by TFWT before slaughter, TFWT shorter than 8hrs showed lower(p<0.05) incidences of dead-on-arrival chicks and bruising chicks, and higher(p<0.05) incidences of 1st carcass grade than TFWT longer than 12 hrs before slaughter. In the meat quality of broiler breast meat, TFWT longer than 12hrs before slaughter showed lower(p<0.05) pH and WHC values, and a little higher drip loss, cooking loss and shear force values compared to TFWT shorter than 8 hrs or 8~12 hrs before slaughter. In the total microbial counts of broiler breast meat during 7 days of cooler storage, TFWT longer than 12 hrs before slaughter tended to show higher value than TFWT shorter than 8 hrs or 8~12 hrs before slaughter. As a result, 2~4 hrs of feed withdrawal time before transport in the farm and total feed withdrawal time shorter than 8hrs or 8~12hrs before slaughter could be recommended for the production of high quality broiler meat.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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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.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.927-936
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• 2022

The effects of seasonal differences and crating densities on the preslaughter losses, breast meat quality, and physiological indices of broilers were determined. A total of 600 broilers aged 35 days were divided into 10 treatment groups based on five crating densities (10.3, 11.5, 12.8, 14.1, 15.4 birds·m^-2) with two seasons (i.e., summer and winter) to give six replicates and were placed at various locations in the truck. The birds were transported in crates having dimensions of 1.0 m × 0.78 m × 0.26 m. The transportation distance was 20 km for 40 minutes (average 30 - 50 km·h^-1) during the early morning. The results revealed that broilers transported at densities of 14.1 and 15.4 birds·m^-2 recorded lower (p < 0.05) pH, water-holding capacity (WHC), and muscle redness compared to those at densities of 11.5 birds·m^-2. Furthermore, higher (p < 0.05) cooking loss was found in birds stocked at more than 14.1 birds·m^-2 compared to the other treatments. However, no effect (p > 0.05) with different crating densities on body weight loss, carcass traits, glucose, lactate, or muscle yellowness was observed. Crating density of 14.1 birds·m^-2 showed lower (p < 0.05) cortisol contents compared with birds at 10.3 and 15.4 birds·m^-2. Winter transportation had higher (p < 0.05) relative breast meat weight, cooking loss, muscle redness, and cortisol contents whereas summer transportation had higher (p < 0.05) glucose and lactate contents in the blood plasma of broilers. In conclusion, the stocking of 12.8 birds·m^-2 is recommended to minimize stress responses and undesirable changes that could negatively affect muscle quality.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.122-129
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• 2005

Chlorine dioxide $(ClO_2)$ treatment was evaluated for microbial growth inhibition and its effects on the quality of vacuum-packaged chicken breasts. Chicken breast samples were treated with 3, 50, and 100 ppm of $ClO_2$ solution, respectively. After $ClO_2$ treatment, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$, a typical storage temperature for meat and meat product, for 7 days. The vacuum-packaged chicken breasts treated with $ClO_2$ had significantly lower total bacteria, yeast and mold, total coliform, and Salmonella spp. were significantly reduced by $ClO_2$ treatment. $D_{10}-values$ of total bacteria count, yeast and mold, total coliform, and Salmonella spp. in vacuum-packaged chicken breasts was 93, 83, 85, and 50 ppm, respectively. The pH of vacuum-packaged chicken breasts decreased with increasing $ClO_2$ concentration. Thiobarbituric acid reacted substance (TBARS) values of vacuum-packaged chicken breasts increased during storage, regardless of $ClO_2$ concentration. $ClO_2$ treatment caused negligible changes in Hunter L, a, and b values in the vacuum-packaged chicken breasts. Sensory evaluation of the vacuum-packaged chicken breasts showed that there were no significant changes among the samples treated with various $ClO_2$ concentration. These results indicate that $ClO_2$ treatment could be useful in improving the microbial safety and quality of meat products.