• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.177-182
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• 2008

This studies were conducted to investigate the effect of holding time of broiler at slaughter house on chicken meat quality. Short holding time ($1{\sim}2hrs $) increased chicken meat quality compared to long holding time ($14{\sim}15 hrs$), which resulted in 14% higher grade $1^+$ chicken. In portioned meat, short holding time ($1{\sim}2 hrs$) resulted in 15% higher incidence of grade $1^+$ chicken breast. Also, long holding time occurred higher PSE incidence of chicken breast. pH value of the chicken meat with short holding time was similar to that with long holding time, and that with medium holding time showed the lowest. $L^*$ (lightness) value of the chicken meat was lower with medium holding time than with short holding time, but that in muscle and skin showed increasing tendency with long holding time. Holding time showed no effect on $a^*$ (redness) of the chicken meat, but longer holding time decreased $b^*$ (yellowness) value. This indicated that long holding time adversely affected chicken meat quality.

• Korean Journal of Veterinary Research
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• v.45 no.3
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• pp.405-410
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• 2005

To analyze and identify selected risk factors for infectious bronchitis virus (IBV) infection in the growing and laying period of laying-hen flocks, a longitudinal field study was conducted with 27 commercial flocks reared in three provinces of Korea during the period from May 2003 to April 2004. Using monitored data for IBV infection status among study flocks we computed the multivariate odds ratios (ORs) and their corresponding confidence intervals (CIs), and population attributable risks (PARs). Multivariate logistic regression showed significant risk increments for: continuous entry of chick (OR=1.9, 95% CI, 0.7-69.1) and operation years of the layer house greater than or equal to 5 years (OR=3.2, 95%CI, 1.6-389.9). No significant interaction was found between variables. The PAR suggested that continuous entry of chick (PAR=32%) and ${\geq}5years$ of house operation (PAR=84%) had the highest impacts on IB presence in laying-hen flocks under study. Of the two significant factors, however, operation year of the layer house lacks an easy applicability in preventing IB control strategies, and the possibility of confounder cannot be ruled out.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.1
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• pp.341-344
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• 2005

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.507-512
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• 2011

This study was carried out to investigate the chemical characteristics of different organic liquid fertilizer during fermentation at plastic house in Chungbuk Agricultural Research and Extension Service. Chicken dung, soybean meal, and rice bran were used for nutrient sources. The obtained results from this study were summarized as follows; Total nitrogen contained the highest in soybean meal as 55 mg·kg^-1, and phosphate and potassium contained high in chicken dung and rice bran in organic liquid fertilizer materials. The pH of chicken dung was near 7.0, that of soybean meal and rice bran indicated acidity(pH 3.8~4.4). The electrical conductivity of chicken dung consistently increased during fermentation, and that of soybean meal and rice bran increased and decreased early season and increased at late incubation period. Hydrogen sulfide gas occurrence of chicken dung was 3,200 mg·L^-1 at early season and 1,600 mg·L^-1 at late incubation period, and that of soybean meal and rice bran treatments were not or very low concentration of hydrogen sulfide gas during manufacturing period. The nitrogen and calcium content of organic liquid fertilizer were the higher in chicken dung and soybean meal than rice bran. The phosphate and magnesium content of rice bran was the high as 5.6 g·kg^-1 and 1.5 g·kg^-1, respectively. There was no difference in potassium content among the different liquid fertilizers during fermentation.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.9-14
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• 2009

This study was conducted to evaluate the effect of three types of transportation distance (short: less than 40 km; intermediate: 70~80 km; long: 140~150 km) on quality of whole chicken and chicken meat cuts. In whole chicken, $1^+$ grade chicken incidence after transportation of short, intermediate, and long distance transportation was 61.3, 56.3, and 43.8%, respectively. Bruise was not shown in breast and thigh, while wings with bruise after short and long distance transportation were 16.7% and 27.3%, respectively. For chicken meat cuts, $1^+$ grade chicken breast incidence after short distance transportation was 14% higher than that after long distance transportation. Bruised chicken breast after short and long distance transportation were 10 and 12%. Pale, soft, and exudative (PSE) chicken breast incidence after long distance transportation was higher (18.3%) than that after short distance transportation (7.0%). Chicken thigh cuts with $1^+$ grade after short and long distance transportation were shown 91.2% and 88.3%, respectively. Also, chicken wing cuts showed similar result to chicken thigh cuts' and $1^+$ grade incidence of chicken wings after short distance transportation was 11% higher than that of after long distance transportation. These results suggest that shorter transportation distance from farm to slaughter house result in high grade whole chicken and chicken meat cuts.

• 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 Veterinary Service
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• v.29 no.3
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• pp.331-338
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• 2006

This survey was carried out to detect the residual antibiotics in beef (n = 1,071), pork (n=7,837) and chicken (n=1,536) from slaughter houses in Gyeongbuk province by EEC-4 plate method, Charm II and HPLC during 2005. Residues of antibiotic were detected from 9 beef (0.8%) and 119pork (1.52%) by EEC-4 plate method, and total positive rates were 1.23% (128). 126 samples of the 128 positive samples by the EEC-4 plate method were detected by charm II test. 128 samples were classified as tetracyclines 110 (95.5%), ${\beta}$-lactam 2 (1.6%), sulfonamide 22 (17.2%), quinolone 1 (0.8%). The highest residual concentration of oxytetracycline, tetracycline, chlor-tetracycline, penicillin, sulfamethazine, sulfadimethoxine, sulfaquinoxaline, sulfamerazine, sulfamonomethoxine and enrofloxacin were 7.57, 0.27, 0.40, 0.24, 14.24, 4.33, 8.59, 0.12, 0.09 and 1.98 ppm, respectively and 49 samples were exceeded legal admitted levels.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.123-135
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• 2003

This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

• Korean Journal of Veterinary Pathology
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• v.5 no.2
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• pp.63-66
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• 2001

Two 53-day-old broiler chickens were condemned due to multiple cutaneous nodular masses at slaughter house. Grossly, variable sized round masses were scattered in the abdomen and pelvis. Some of them were large and fused each other. Center of large fused nodules were ulcerated. Histopathologically, tumor masses consisted of multiple cords or masses of epidermal cells. Some of \ulcornerem contained central conoentric lamella of keratin (cancer pearl). From these results, these cases were diagnosed as cutaneous squamous cell carcinoma. This is the first report of cutaneous squamous cell carcinoma occurred in broiler chickens in Korea.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.103-112
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• 2003

In this study, the distributions of internal climates such as air temperature, humidity, dust, ammonia gas, and air velocity were systematically measured at a mechanically ventilated broiler houses during summer season, with local weather data. The analysis was focused on the suitability, stability, and uniformity of internal climate, resulting in serious stress on chickens and decrease of productivity In the mechanically ventilated broiler house, the difference between measured and recommended air temperatures(suitability) was 10.4C in maximum during the summer time. The difference of air temperature in the house between day and night was $8.7^{\circ}C$ in maximum. And maximal hourly range of internal air temperature at 0.4m height from the floor was $3.7^{\circ}C$ suggesting it maintained thermal uniformity in the broiler house. The $NH_3$ and dust concentrations were pretty low because ventilation was fully performed. The air speed at chicken location was measured 2.2m/s and 1.7m/s, respectively without and with chicken existence.