• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.171-177
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• 2005

Two experiments were carried out to investigate the effects of level and feeding period of dietary Monascus culture on the performance and cholesterol content of serum and meat in broilers and growing ducks.0.0(C), 0.5(T1), 1.0(T2) and $1.5\%(T3)$ of iwonascus culture which contained 0.5% monacolin-k was added to commercial broiler diets, respectively, and ffd during 2~6 weeks of age in Experiment 1. In Experilnent 2, commercial broiler diet added $1.0\%$ of Monascus culture was fed during $6\~6(C),\;4\~6(T1),\;2\~6(T2)\;and\;0\~6(T3)$ weeks of age, respectively. Three replicates of 16 day-old broilers and 10 day-old growing ducks each were randomly assigned to floor pen, respectively. In Experiment 1, as the level of dietary Monascus culture increased, body weight and feed intake of broilers significantly decreased (P<0.05), whereas those of growing ducks tended to increase without significant differences among treatments. Feed/gain ratio both in broilers and growing ducks showed a trend to increase. Cholesterol contents of serum both in broilers and growing ducks significantly decreased(P<0.05), and those of breast and thigh meat tended to decrease as the level of dietary Monascus culture increased. In Experiment 2, as the feeding period of dietary Monascus culture increased, body weight gain(P<0.05) and feed intake of broilers tended to decrease whereas those of growing ducks increased without significant differences anions treatments. Feed/gain ratio also increased without significant differences. Cholesterol contents of serum both in broilers and growing ducks significantly decreased(P<0.05), and those of breast and thigh meat tended to decrease as the feeding period of dietary Monascus culture increased without significant differences.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.480-485
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• 2008

In this experiment, 5 treatments consisted of control, probiotics (0.2%; T1), illite (1.0%; T2), activated carbon (1.0%; T3), and hardwood vinegar (1.0%; T4) as diets of chicken were evaluated for 35 days through feeding of 200 male chickens (Arbor Acre Broiler). Thigh muscle from slaughtered chickens were analyzed on pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), shear force, and meat color during 10 d of cold storage at $4{\pm}1^{\circ}C$. Groups of T3 and T4 showed higher pH levels compared to the control group, and T4 showed significantly higher value. Over the storage period, all treatment groups showed increase in pH (p<0.05). Values of VBN of T1, T3, and T4 were lower than those of the control group and T2 up to 7 d of storage (p<0.05), but there was no significance at 10 d of storage. Values of TBARS of T3 and T4 were lower than the control group, T1, and T2, while all treated groups showed rapid increase of TBARS values over storage period (p<0.05). Shear force did not show significant difference among treated groups, but it was decreased over storage. Lightness of meat color (L) in treated groups was higher than the control, and T4 showed the highest value during entire storage period (p<0.05). Yellowness levels (b) of T3 and T4 were higher than the control group. These results may suggest the improvement of chicken meat quality and shelf life via the addition 1% activated carbon and 1% hardwood vinegar into feed.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.7-16
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• 1985

Present experiment was undertaken to compare the effects of two dietary fats whose free fatty acid content was quite different on performances and on meat quality of broilers. Yellow grease or animal fat (trade name) containing 15 or 38.6% free fatty acid, respectively, was added to the broiler starter and finisher diets at levels of 3.0 and 5,0%, respectively. A total of 108, day old, male Maniker(Chunho) broiler chicks was alloted to 3 dietary treatments with 3 replications per treatment and 12 chicks per replication Though control diet was not supplemented with fat, the three dietary groups were made isocaloric and isonitrogenous. All the chicks were ad libitum fed the test diets for 8 weeks. Feed intake and body weight were measured every other week. Shank color was measured at the end of feeding trial by Roche Color Fan. To evaluate meat quality, 7 chicks of mean body weight were selected from each treatment group after the trial. Measurements were made for abdominal fat content, organoleptic scores for thigh and breast, and for contents of total lipids, free fatty acids, iodine values and peroxide values of the breasts. During the period from 0 to 4 weeks of age, the broilers fed the diets added with fats performed the same as those fed the control diet. However, the body weight gam (25%), feed intake (10.8%) and feed efficiency (11.3%) of chicks fed the fat-supplemented diets, during the finisher period (5-8 weeks), appeared significantly improved compared to those of control group (p＜0.05). During overall period of 8 weeks, body weight gain, feed intake, and feed efficiency of chicks fed the diets added with fats were, on the average, 16.2. 8.8 and 6.8%, respectively, better than, those of control Monwhile the performance between the chicks fed diets added with the two different fat sources appeared to be of the same tendency. Though the shank pigmentation was not statistically different among the treatments, the chicks fed the fat-supple ented diets tended to have slightly less pigments than the control. Organoleptic scores of thigh or breast of chicks fed the animal fat diet were of the same range as those of the other two groups. The contents of total lipids, free fatty acids, iodine values and peroxide values of breasts from broilers fed the various diets appeared to be in the same ranges among the treatments. The values for control, yellow grease and animal fat groups were 7.77, 6.66 and 6.32% for total lipids, 9.23, 9.7 and 9.31mg oleic acid/g fat for free fatty acids, 65.36, 63.89 and 59.25g/ 100g fat for iodine values, and 9.62, 10.46 and 8.79 meq/kg fat for peroxide values, respect vely. Changes of free fatty acids contents of breast during a storage for 10 da s at 4$^{\circ}C$ were also not different among the dietary groups. From the observations n. this experiment, it seems possible to conclude that the animal fat containing 38.6% free fatty acid can be used as efficiently as yellow grease in broiler diets without any adverse effects on meat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.6
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• pp.857-864
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• 2009

This experiment was conducted to investigate the effects of interaction between $1{\alpha}$-hydroxycholecalciferol ($1{\alpha}$-OH $D_3$) and phytase on growth performance, parameters of tibia and plasma, and meat quality of 1- to 21-d-old broilers. Two hundred and forty male, 1-d-old Arbor Acres broilers were randomly assigned to 20 cages, with 12 chicks per cage. Five treatments were designed, with four cages each. A 2${\times}$2 factorial experiment was designed to test 0 and 5 ${\mu}g/kg$ of $1{\alpha}$-OH $D_3$ in combination with 0 and 500 U/kg of phytase. A basal diet was formulated to contain 2.9 g/kg of non-phytate phosphorus (NPP), and the control diet was formulated to contain a normal level of NPP (4.5 g/kg). Results showed that $1{\alpha}$-OH $D_3$ alone increased tibia ash, contents of calcium and phosphate, breaking strength, concentrations of plasma calcium and phosphate, and water-holding capacity of breast and thigh meat, while it decreased growth of broilers. Phytase alone improved performance and tibia quality. Although growth of broilers was lower than that of the positive control when the diet was supplemented with $1{\alpha}$-OH $D_3$ and phytase, tibia quality was significantly improved by the addition of $1{\alpha}$-OH $D_3$ and phytase. These data suggest that interaction between $1{\alpha}$-OH $D_3$ and phytase at 2.9 g/kg of dietary NPP could significantly increase bone quality of 1- to 21-d-old broilers, while not improving growth performance.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Animal Bioscience
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• v.34 no.2
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• pp.295-305
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• 2021

Objective: The objectives of this study were to compare the effects of normal and low protein content (PC) of starter diet supplemented or not with blends of branched-chain amino acids (BCAAs) on growth performance of broilers under summer conditions and to investigate whether these effects altered some quality traits and the characteristics of gastrointestinal tract. Methods: A total of 768 mixed-sex broiler chicks (Ross 308, one-d-old) with an average initial body weight (BW) of 47.6±1.03 g were allocated into six treatments with four replications in 2×3 factorial arrangement. Factors were: PC, normal (N, 22% to d 15); and low (L, 20% to d 15); and added BCAA blends, L-leucine, L-isoleucine, and L-valine at zero (0L:0I:0V); 1.0, 0.25, and 0.25 (4L:1I:1V); or 1.0, 0.25, 0.75 (4L:1I:3V) g/kg of diet. Hence, six dietary treatments were named as N0L:0I:0V, N4L:1I:1V, N4L:1I:3V, L0L:0I:0V, L4L:1I:1V, and L4L:1I:3V. Average indoor temperature and humidity were 32.8℃±1.7℃ and 61.1%±4.12%, respectively. Results: BW, feed conversion ratio (FCR) and carcass weight were not affected by PC, BCCA and their interaction (p>0.05). The L diets decreased the water holding capacity of the breast (p = 0.002) and thigh (p = 0.050) meats and dressing percentage (p = 0.005) compared to the N diets. The 4L:1I:1V diet decreased breast yield compared to the 0L:0I:0V diets (p = 0.041). The effect of PC on feed intake, mortality and gastrointestinal trait weight were depended on the L:I:V ratios under summer conditions due to interactions between factors (p<0.05). The FI and mortality of L4L:1I:1V broilers were lower than those of N4L:1I:1V birds (p<0.05). Conclusion: It was concluded that the blends of BCAAs used failed to improve performance and to promote breast yields, because diets with normal or with reduced protein supplemented or not with BCAAs up to d 15 produced a similar BW and FCR in broilers raised in hot-climate conditions.

• Animal Bioscience
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• v.35 no.7
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• pp.1059-1068
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• 2022

Objective: This study was conducted to evaluate the effect of using low energy diet with multi-enzymes supplementation on different biological parameters in broilers. Methods: Three hundred Arbor Acres broiler chicks were randomly divided into three groups (Cont, standard metabolizable energy(ME); L-ME, ME reduced by 50 kcal/kg without enzyme; and L-ME-MES, L-ME diet was supplemented with multi-enzymes) with five replicates per group (20 chicks per replicate) at the start of second week. Grower and finisher diets were formulated according to breed specific guide and offered with free access in respective phase (two weeks for grower [8 to 21 d]; two weeks for finisher [22 to 35 d]). External marker method was used to measure the nutrient digestibility. After feeding trial, fifteen birds (one bird per replicate) were selected randomly and slaughtered for samples collection. Results: The results exhibited no effect (p>0.05) of dietary treatments on all parameters of growth performance, carcass traits, relative weight of internal organs except bursa and overall parameters of thigh meat quality. Relative weight of bursa was significantly (p<0.05) higher in L-ME than control. Multi-enzymes supplementation in low-ME diet significantly (p<0.05) improved the breast meat pH 24 h, digestibility of crude protein, duodenum weight and length, jejunal morphology, counts of Lactobacillus spp. and Bifidobacterium spp., lipase and protease activities than control. Jejunum length was increased in both L-ME and L-ME-MES treatments than that of the control (p<0.05). Breast meat cooking loss and color lightness was lower in L-ME (p<0.05) than control. Conclusion: It can therefore be concluded that broilers could be reared on low energy diet with supplementation of multi-enzymes without compromising the growth performance. In addition, it is beneficial for other biological parameters of broilers.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.1-9
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• 2013

This study was investigated the effects of dietary supplementation of Yacon by-product powder on performance, pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, and sensory evaluation of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), and 2.0% Yacon by-products powder (T3). There was no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-product powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol and glucose of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-product powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Yacon by-product powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC (water holding capacity) and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of Yacon by-product powder was effective in decreasing pH and TBARS (thiobarbituric acid reactive substance), and increasing total phenol contents and DPPH radical scavenging activity.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.1-7
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• 2009

This study was performed to evaluate the effect of the level of stocking density of housing with or without window on chicken meat quality. The incidence of $1^+$ grade of whole chicken housed with window significantly influenced by stocking density. The incidence of $1^+$ grade chicken at high stocking density ($0.050\;m^2$/head), standard stocking density ($0.066\;m^2$/head), and low stocking density ($0.083\;m^2$/head) was 26, 52, and 66%, respectively. Breast muscle of chicken housed with window and with low stocking density showed higher incidence of $1^+$ grade than high stocking density. Also minor and severe PSE (pale, soft, extractive) incidence of chicken meat were showed 4% each, while the $1^+$ grade chicken was not appeared at low density. In chicken thigh, the incidence rate was not affected by stocking density. In chicken housed without window, the incidence of $1^+$ grade chicken in high, standard, and low stocking density was 18, 8, and 46%, respectively. Also, the incidence of $1^+$ grade chicken breast was 2.6 times higher than the chicken in low stocking density. However, incidence of $1^+$ grade thigh was not affected by the stocking density. These results suggest that high stocking density significantly reduced the incidence of $1^+$ grade chicken meat regardless of housing with or without window.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.187-195
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• 2013

This study was investigated the effects of dietary supplementation of Yacon by-products and pine needle powder on growth performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, and meat color of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products and pine needle powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), 0.5% pine needle powder (T3), and 1.0% pine needle powder (T4). There was no significant difference in growth performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-products and pine needle powder than that of control. The chicken fed control diet had higher cholesterol. LDL-cholesterol. triglyceride compared to those chicken fed Yacon by-products and pine needle powder regardless of concentrations, and HDL-cholesterol of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-products and pine needle powder compared to the control (P<0.05), especially, pine needle powder group was significantly more effective in improving freshness compared to other test groups (P<0.05). The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of test groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among test groups. In conclusion, a supplementation of Yacon by-products and pine needle powder were effective in decreasing pH, TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Pine needle powder supplementation was most effective (T3 and T4).