• Food Science of Animal Resources
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• v.31 no.2
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• pp.207-214
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• 2011

The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.

• Korean Journal of Veterinary Service
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• v.34 no.2
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• pp.139-148
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• 2011

Avian reovirus (ARV) and fowl adenovirus (FAdV) were evaluated for pathogenicity in specific pathogen free (SPF) chickens. ARV was isolated from the broilers with history of malabsorption syndrome (MAS). FAdV was isolated from the layer breeders with inclusion body hepatitis and hydropericardium syndrome. Total 6 inoculated groups including 1 un-inoculated group were organized and inoculated with the ARV and/or FAdV by oral route. The minimal pathological lesions and lower viral gene detection rates were present in the ARV inoculated groups compared to those of FAdV or ARV/FAdV inoculated groups. Common gross lesions in the ARV inoculated group were distended intestine with foamy contents and in the FAdV group there were foamy cecal contents and hydropericardium among the evaluation methods such as gross and histological lesion, viral gene detection, body weight and serum chemistry, histopathological lesion score was reliable especially in the liver lesions such as hepatic necrosis and lymphocytic infiltration. However, we did not success to evaluate the synergetic effect of mixed infection of ARV and FAdV in this study. Therefore, we need further study to reproduce malabsorption syndrome of ARV infection using different viral agent such as rotavirus and using different dose of virus.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.527-532
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• 2015

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.212-217
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• 2002

This study was conducted to investigate the influence of dietary mugwort on physico-chemical characteristics and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% mugwort) 3) T2(commercial feed with 3% mugwort) and 4)T3(commercial feed with 5% mugwort). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4${\pm}$1$^{\circ}C$. The physico-chemical characteristics and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 2, 3 and 4 weeks. The pH of all treatments significantly increased during the storage periods(U<0.05). The pH of the thigh was rather higher than that of the breast. The drip loss and heating loss tend to decrease in dietary mugwort group(p<0.05). The WHC(water holding capacity) of all treatment was significantly increased during storage(p<0.05). The meat color was increased during storage.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.225-231
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• 2004

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatments: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 3% mugwort) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The pH of all treatments significantly increased during the storage periods(p<0.05). The pH of the thigh was rather higher than that of the breast. The VBN (volatile basic nitrogen) and cooking loss significantly increased during the storage periods (p<0.05). However, the VBN was not significantly different between control and treatment groups. The meat color (b＊) significantly increased during storage periods.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.772-784
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• 2020

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5'-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

• Korean Journal of Veterinary Service
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• v.33 no.2
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• pp.177-183
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• 2010

This study was conducted to investigate the antibiotic effects of bee venom (Apis mellifera) on the growth performance and blood characteristics in broiler chicken. 1-day-old broiler chicks were randomly divided into 3 groups with 3 replicates of 5,000 birds each. The treatments were control without antibiotic and bee venom, 0.5ppm or 1ppm bee venom. The final body weight and body weight gain were significantly higher in bee venom than control (P<0.05). The feed conversion ratio in all treated groups were significantly improved as compared to that of control (P<0.05). No significant differences among the groups were observed in the contents of total cholesterol, aspartate aminotransferase (AST), alanine aminotransferase (ALT), total protein, albumin and globulin in blood serum. The white blood cell, red blood cell, heterophil, lymphocyte, and stress indicator (heterophil:lymphocyte rate) were not significantly different among the groups. The superoxide dismutase-like activities in the groups that were water containing bee venom were significantly increased compared to those in the control group (P<0.05). It has been suggested that bee venom promotes the growth of broilers without any negative effect when added in broiler water.

• KOREAN POULTRY JOURNAL
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• v.11 no.6 s.116
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• pp.75-83
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• 1979

In order to evaluate the effect of lipids on the utilization of the energy and protein of the diet, the isocaloric and isoprotein diets added with mutton fat, tallow, and lecithin at the levels of two percent and five percent were prepared. The growth of chicken and the feed efficiency were observed on hatched chicken which were fed a commercial diet for the first week, with starters for the next four weeks, and with finisher diets for the last three weeks respectively during the eight weeks of the experiment. Growth rate, feed efficiency, and average body weight gain per day were similar among the chicken fed diets containing various lipids or at the levels of two percent and five percent. The metabolize energy of the diets was found to be from 2.713 kcal to 3.059 kcal per gram, and the metabolizability of the gross energy was from 62 percent to 70 percent. Also the metabolizability of basal diet was higher as compared with the diets containing lipids. And the lower energy utiliztion was found in the broilers fed diets containing five percent lipids than those of two percent, showing not significant difference between them. Daily matabolizable energy of three week old brids ranged from 0.631 gr to 0.738 gr, which showed an increasing tendency on the birds fed five percent mutton fat and tallow in comparison with those of two percent. But the lecithin brought about a reverse tendency. The digestibility of crude fats was found to be from 48 percent to 76 percent, but bot significant difference among diets plus lipids or at the levels of two percent and five percent. The birds fed five percent mutton fat and tallow showed a tendency of lower digestibility as compared with those fed two percent, but the similar results were found between two percent and five percent lecithin fed to the birds. Then, it was tentatively concluded that the effect of the mutton fat on the energy and protein utilization was similar to tallow but resulted different tendency with lecithin.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.55-60
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• 2005

The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.93-100
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• 1990

Two experiments were conducted to assess the use of full-fat canola seed and restored oil meal plus oil of canola in the ration for broiler chicks. In the first experiment, broilers received diets containing 10% heated or non-heated full-fat canola seed and conola oil meal mixed with corresponding oil or animal fat. In the second experiment, broiler diets contained 10 or 20% of canola seed and canoia meal mixed with canola oil. Heat treatment of full-fat canola seed and the types of fat mixed with meals had no significant effect on all of broiler performance and nutrient retention parameters investigated. Bioilers consuming 10 to 20% dietary canola seed or mixture of canola meal plus oil performed as well as the control birds. It is concluded that the canola seed or the mixture of restored canola meal plus oil or fat can be well utilized by broiler at dietary levels of 10 to 20%.