• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.53-59
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• 1999

In a flocks of broiler, 29 days old, was submitted to Iksan-branch, Livestock Development and Research Institute of Chonbuk province. Grossly, their feathers were ruffled and multiful hemorrhage were presented in the thigh and pectoral muscles. There were multifocal foci on the liver surface and enlarged and edematous on bursa of Fabricius. The coagulative materials, which were blood-tinged, were filled in cecum, and Eimeria oocysts were detected in the cecal contents. Microscopically, macrogametes were noted in the cecum, degeneration and necrosis of lymphocytes in the medullary area of bursal follicles, and multifocal necrosis of hepatocytes. There were positive in the infectious bursal disease(IBD) through selologic test and Salmonella gallinarum were detected. This report is a mixed infection case of coccidium, IBD and fowl typhoid in a flocks of broiler.

• Korean Journal of Poultry Science
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• v.29 no.1
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• pp.51-57
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• 2002

This study was conducted to investigate the chemical composition in different portions of domestic broiler meat. The broilers were obtained from slaughtering house, where the scale of slaughtering was more than 50,000 heads per day. The carcasses were separated by cutting into 7 portions such as wing, drumstick, drummette, breast, skin, thigh, and tenderloin. Moisture contents of drummette and thigh were 73.37% and 73.19%, whereas those of drumstick and wing were 75.65% and 75.76%, respectively. The portions of breast parts contained 4.20% higher protein, but 4.17% lower fat than those of leg parts. Overall mineral contents were relatively high for thigh when compared with breast. The content of Fe was higher by 1.8 folds(7.3ppm) in thigh than that in tenderloin(4.0ppm) and the content of Zn was higher in drummette than that in tenderloin. For amino acid compositions, the tenderloin contained more glutamic acid and methionine than the other portion meats. The portions of drumstick(3.97mg/g) and thigh (3.24mg/g) were higher in collagen contents than the other Parts. Wing portion had the lowest collagen content of 2.64mg/g, which was due to the removal of its skin.

• Animal Bioscience
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• v.35 no.12
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• pp.1957-1966
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• 2022

Objective: This study aimed to evaluate the difference in the thigh meat quality of Ross 308 broiler from conventional and welfare farms. Methods: Thigh meat samples of Ross 308 broilers (age, 35 d; carcass weight, 1.1 kg) from conventional farm (RCF, n = 60) and animal welfare farms (RAWF, n = 60) were analyzed. Proximate composition, pH, color (lightness, redness, and yellowness), water-holding capacity (WHC), shear force, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) were measured and the levels of bioactive compounds such as dipeptides (anserine and carnosine), creatine, creatinine, and their anti-oxidation activity were determined. Results: The RCF and RAWF did not differ significantly in their proximate composition, WHC, color, and creatine and carnosine levels. The pH value was significantly lower in RAWF than in RCF on day 7. The shear force value was significantly higher in RAWF than in RCF throughout the storage duration. TAB in RCF on day 9 were significantly higher than those in RAWF. The VBN content of RAWF was significantly lower than that of RCF after 5 days of storage. Creatinine content was significantly higher in RAWF (3.50 mg/100 g) than in RCF (3.08 mg/100 g) on day 1. Along with higher carnosine and anserine contents of RAWF, it had significantly higher 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities than those of RCF. Conclusion: These results imply that the animal welfare farming system beneficially affects the overall oxidative stability of Ross 308 thigh meat.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.995-1002
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• 2013

The effect of conjugated linoleic acid (CLA) feeding on growth performance and fatty acid profiles in thigh meat of broiler chicken was investigated using meta-analysis with a total of 9 studies. Overall effects were calculated by standardized mean differences between treatment (CLA fed) and control using Hedges's adjusted g from fixed and random effect models. Meta-regression was conducted to evaluate the effect of CLA levels. Subgroups in the same study were designated according to used levels of CLA, CP levels or substituted oils in diets. The effects on final body weight, weight gain, feed intake and feed conversion ratio were investigated as growth parameters. Total saturated and unsaturated fatty acid concentrations and C16:0, C18:0, C18:2 and C18:3 concentrations in thigh meat of broiler chicken were used as fatty acid profile parameters. The overall effect of CLA feeding on final weight was negative and it was only significant in fixed effect model (p<0.01). Significantly lower weight gain, feed intake and higher feed conversion ratio compared to control were found (p<0.05). CLA feeding on the overall increased total saturated fatty acid concentration in broilers compared to the control diet (p<0.01). Total unsaturated fatty acid concentration was significantly decreased by CLA feeding (p<0.01). As for individual fatty acid profiles, C16:0, C18:0 and C18:3 were increased and C18:2 was significantly decreased by CLA feeding (p<0.01). In conclusion, CLA was proved not to be beneficial for improving growth performance, whereas it might be supposed that CLA is effective modulating n-6/n-3 fatty acids ratio in thigh meat. However, the economical compensation of the loss from suppressed growth performance and increased saturated fatty acids with the benefit from enhanced n-6/n-3 ratio should be investigated in further studies in order to propose an appropriate use of dietary CLA in the broiler industry.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.451-456
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• 2008

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.3
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• pp.261-266
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• 1996

Carcass analysis of most economical parts of broilers were studied after they were fed with different protein levels of 16, 18, 20 and 23% for the starter period and 16, 18 and 20% for the grower period. The energy value of the feed was constant at 3,200 kcal ME/kg. The results for the starter and grower broilers showed similar pattern of responses. There were significant increased in weight gain, feed intake, protein intake, while there were significant decrease in the feed conversion ratio (FCR), abdominal fat and carcass fat when dietary protein increased. For the economical parts of the carcass, most of the fats were found in the thigh meat, while the lowest was found in the breast meat. The protein levels did not influence the meat production of the breast, drumstick and thigh portion. Increasing the protein intake, increased the broiler performance in relation to increased protein content of the breast, drumstick and thigh meat. The different fat contents of the meat might be due to differences in the rate of lipogenesis and fat deposition of the meat.

• 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.

• Food Science and Preservation
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• v.19 no.3
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• pp.385-392
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• 2012

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of $C_{16:1}$ and $C_{18:2}$ but lower amounts of $C_{16:0}$ and $C_{22:6}$. The thigh meat from CB showed a higher amount of $C_{18:1}$ but lower amounts of $C_{16:0}$, $C_{18:0}$, $C_{20:4}$, and $C_{22:6}$. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.55-59
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• 1973

This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle. (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.(4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.171-178
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• 2010

The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.