• 한국균학회지
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• 제34권1호
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• pp.29-33
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• 2006

버섯(mushroom)의 가축사료화 가능성을 조사하여 친환경농업 소재개발의 기초자료로 활용하고자 시험한 결과, 팽이버섯 탈병배지를 육게사료에 5~10% 첨가시 사료절감 10~20%, 복강지방 감소 25~37% 및 육질개선 효과가 있었다. 또한 팽이버섯 탈병배지를 육계사료에 5~10% 첨가하여 사육한 닭고기는 아미노산 함량이 33~38% 증가하였으나, 20% 이상 첨가시는 오히려 감소하는 경향이었다.

• 월간 닭고기
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• 제23권17호통권83호
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• pp.38-40
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• 2002

• 생약학회지
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• 제7권3호
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• pp.225-232
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• 1976

To compare the effects of red Ginseng and white Ginseng on the growth of experimental animals, both Ginseng were given to Broiler male chicken. Red and white Ginseng were administered to Broiler chicken in doses of 0.25, 0.5, 1, 2 and 4g per kg weight of chicken. The increase in weight were 282g in red Ginseng group and 162g in white Ginseng group compared with control group. The increase of the feeding amounts per kg weight were 2.4kg for red Ginseng group, 2.67kg for white Ginseng group and 2.87kg for non-treated group. The growth of each organ in the red Ginseng group showed favorable increase trend than white Ginseng group as a whole and, particularly, considerable significance were observed in liver and brain. These results suggest that red Ginseng has better effect on the growth of chicken and organ than white Ginseng does.

• 한국동물위생학회지
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• 제41권1호
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• pp.21-27
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• 2018

Fowl adenovirus (FAdV) and chicken anemia virus (CAV) have gained much importance as an immunosuppressive and economically important emerging pathogen of poultry. This study was carried out to investigate the prevalence of FAdV and CAV infection in chickens. The groups were divided into Korean native chickens, broiler, layer hens and broiler breeder and set up groups according to age. As results, 12.5% of the native chicken, 2.5% of broiler and 6.7% of layer chicken were positive, respectively by PCR for FAdV. Serological test showed that 84.8%, 79.0%, 97.7% and 96.1% of chickens were positive for antibody to FAdV in native chickens, broiler, layer hens and broiler breeder. The prevalence of CAV infection were 20.0%, 7.5%, 16.7% and 10.0%, based on CAV gene detection by PCR. In serological test of CAV, 40.6%, 35.9%, 84.8% and 73.9% of chickens were positive in that groups.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2001년도 제18차 정기총회 및 학술발표 PROCEEDINGS
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• pp.107-109
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• 2001

WTO 체제하에서 육계경영의 장래가 지극히 불투명하고 우려하는 가운데 금후의 경영확대여부에 대해서는 확대를 계획하고 있는 농가의 비율은 소규모, 중규모가 많았으며 대규모경영은 현상유지를 나타내고 있었다. 투자 계획 중에서 구체적으로는 $\ulcorner$계분 처리시설 확충$\lrcorner$ $\ulcorner$자동화 설비$\lrcorner$ $\ulcorner$완전계사$\lrcorner$ 외에 규모확대를 위한 계사확장 등이 있으며 그 밖에 발전기, 단열시설, 환풍기보강, 온도센서 등 계사 내부시설을 강화하려고 하는 농장이 많았다. 신기술의 도입계획 중에서 열거해보면 자가발효사료 생산이용을 고려 중, 깔짚의 재활용, 생산비 절감 기법도입, 무창계사, 계사의 위생관리기술 등 각 농장의 경영자 자신의 과제를 해결해 보려는 노력이 엿보였다.

• 동아시아식생활학회지
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• 제6권3호
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• 한국축산식품학회지
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• 제22권2호
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• pp.103-107
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• 2002

야생 조류인 바위자고새의 육질을 구명하기 위하여 60일된 바위자고새와 시판 육계(800g $\pm$ 20g)와 비교하여 실험을 실시하였다. 바위자고새육은 육계에 비해 지방함량과 콜레스테를 함량이 낮았다. 또한 비교적 L*간이 낮고 a*값이 높아 육색이 어두운 편이다. 관능검사에 의하면 가열에 의한 육향기가 육계에 비해 월등히 좋았다. 따라서 바위자고새는 소비자의 기호성이 높으면서도 건강에 도움이 되는 육류자원이다. 다만 다리육이 너무 질기고 색깔이 짙어 이에 맞는 조리방법이 요구된다.

• 한국가금학회지
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• 제25권2호
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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.

• 한국가금학회지
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• 제43권2호
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• pp.55-61
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• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.628-632
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• 2008

Egg production traits are economically important both for egg-laying and broiler lines of chicken. In sheep, the Q249R mutation in BMPR-IB is associated with ovulation rate. The present study cloned a partial chicken BMPR-IB fragment which contained the corresponding ovine Q249R mutation, including partial exon 6 and exon 7 and full-length intron 6. Five nucleotide changes were identified by alignment of the fragment amplified from Jining Bairi and Zang chickens. Among these nucleotide substitutions, the C/T transition at the base position of 35 and the A/G transition at the base position of 287 were found to be highly polymorphic, and named as SNPs C35T and A287G, respectively. For the SNP C35T, 331 hens of a synthetic broiler line were genotyped by a PCR-SSCP approach and allele C was found to be dominant. For the SNP A287G, 604 birds from the synthetic broiler line, a commercial egg-laying line, as well as three Chinese indigenous chicken breeds were genotyped by a PCR-RFLP technique. The associations of these two SNPs with egg production traits in the broiler line were analyzed. The results indicated that both the C35T and the A287G SNPs were not associated with egg production at 33wks and from 33wks to 42 wks (p>0.1), whereas the SNP A287G was associated with egg production from 47 to 56 wks (p<0.05). The dominance genetic effects on this latter trait and on egg production from 33 to 42 wks were significant (p<0.05).