• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.307-313
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• 2001

This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.384-389
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• 2016

A total of 400, one day-old commercial broiler chicks were divided into five diet groups (negative control, positive control group with 55 ppm Zn-bacitracin, 15 ppm ${\beta}$-glucan, 30 ppm ${\beta}$-glucan, and 60 ppm ${\beta}$-glucan) and fed for six weeks. Ten broilers were allotted to each of 40 floor pens. Eight floor pens were randomly assigned to one of the 5 diets. Each diet was fed to the broilers for 6 weeks with free access to water and diet. The survival rate, growth rate, feed efficiency, and feed conversion rate of the broilers were calculated. At the end of the feeding trial, the birds were slaughtered, breast muscles deboned, and quality parameters of the breast meat during storage were determined. The high level of dietary ${\beta}$-glucan (60 ppm) showed better feed conversion ratio and survival rate than the negative control. The survival rate of 60 ppm ${\beta}$-glucan-treated group was the same as that of the antibiotic-treated group, which showed the highest survival rate among the treatments. There was no significant difference in carcass yield, water holding capacity, pH, color, and 2-thiobarbituric acid reactive substances values of chicken breast meat among the 5 treatment groups. Supplementation of 60 ppm ${\beta}$-glucan to broiler diet improved the survival rate and feed conversion rate of broilers to the same level as 55 ppm Zn-bacitracin group. The result indicated that use of ${\beta}$-glucan (60 ppm) can be a potential alternative to antibiotics to improve the survival and performance of broilers. However, dietary ${\beta}$-glucan showed no effects on the quality parameters of chicken breast meat.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• 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 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.13 no.12
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• pp.1653-1658
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• 2000

Insulin-like growth factor-I (IGF-I) mRNA levels in the eyes, heart, liver and breast muscle removed from dwarf egg-type, normal egg-type and normal meat-type chicken embryos at 7, 14 and 20 days of incubation were measured. There was no influence of chicken strain on IGF-I gene expression in the eyes and liver. The IGF-I gene expression in eyes increased significantly along with the incubation period. In the liver, IGF-I gene expression at 20 days of incubation was significantly higher than that at 14 days of incubation. In the muscle, the lowest value for IGF-I gene expression was observed in meat-type chicken embryos. Regression analysis revealed that IGF-I gene expression was significantly correlated to the weights of the eyes and liver, but not the muscle. We conclude that there is little influence of strain on tissue IGF-I gene expression in chicken embryos during incubation but that tissue development in chicken embryos is nevertheless at least partly regulated by the change in IGF-I gene expression.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.279-283
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• 2007

Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.3
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• pp.405-411
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• 1994

Purified myofibrils were prepared from ante-mortem stress and control lots of Taiwan country chicken breast and thigh muscles at death and afler storage at $4^{\circ}C$ for 0, 1, 2, 3, and 7 days post-mortem. Sodium dodecyl sulfate polycrylamide gel electrophoresis (3.2%) and densitometer were used to examine the effect of ante-mortem stress and control storage of muscle on titin and nebulin. Results indicated that titin and nebulin were more rapidly degraded in the control and the ante-mortem stress light muscles than in the control and ante-mortem dark muscles of Taiwan country chicken. In contrast, nebulin was shown to be more resistance to degradation in the ante-mortem stress dark muscle than in the control light muscle.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.847-856
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• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.