• 제목/요약/키워드: chicken leg

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Gene Expression of Heart and Adipocyte Fatty Acid-binding Protein in Chickens by FQ-RT-PCR

  • Tu, Yunjie;Su, Yijun;Wang, Kehua;Zhang, Xueyu;Tong, Haibing;Gao, Yushi
    • Asian-Australasian Journal of Animal Sciences
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    • 제23권8호
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    • pp.987-992
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    • 2010
  • This study was to detect the expression of heart fatty acid-binding protein (H-FABP) and adipocyte fatty acid-binding protein (A-FABP) gene mRNA in different tissues of Rugao and Luyuan chickens at 56 d and 120 d by real-time fluorescence quantitative reverse transcription polymerase-chain reaction (FQ-RT-PCR). The primers were designed according to the sequences of HFABP, A-FABP and GAPDH genes in Gallus gallus, which were used as target genes and internal reference gene, respectively. The levels of H-FABP and A-FABP gene expression were detected by SYBR Green I FQ-RT-PCR. The relative H-FABP and A-FABP gene mRNA expression level was calculated with 2-$^{{\Delta}Ct}$. Melting curve analysis showed a single peak of three genes. Intramuscular fat (IMF) content in breast muscle and leg muscle of the two chicken breeds at 120 d was higher than at 56 d. IMF content in breast muscle and leg muscle at 56 d and 120 d in Luyuan was significantly higher than in Rugao, however, abdominal fat of Luyuan was significantly lower than that of Rugao. The relative H-FABP gene mRNA expression level in cardiac muscle was the highest in both chicken breeds. The relative H-FABP and A-FABP gene expression of different tissues in Luyuan was higher than in Rugao. H-FABP gene mRNA expression had a negative effect on IMF of leg and breast muscles, and was significantly negatively correlated with IMF content. The relative A-FABP gene mRNA level in abdominal fat was higher than in liver. The A-FABP gene mRNA was not expressed in leg, breast and cardiac muscles. A-FABP gene mRNA expression level was significantly positively correlated with abdominal fat and had a significant effect on abdominal fat but not IMF content.

닭발 뼈 제거장치 개발에 관한 연구(1) - 닭발 뼈 제거장치의 설계요인 분석 - (Studies on Development of a Chicken Feet-bone Remover (I) - Analysis of design factor with Chicken Feet-bone Remover -)

  • 이정택;김태한
    • Journal of Biosystems Engineering
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    • 제36권4호
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    • pp.252-256
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    • 2011
  • Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. There has been few research on the chicken feet bone removers so far in Korea as well as worldwide. So the main objective of this study was to develop a chicken feet-bone remover which is suitable for domestic circumstances. The average length of chicken feet was 113.3 mm with maximum and minimum lengths of 135.8 mm and 92.2 mm, and the average diameter of chicken leg was 12.5 mm, average width of the toe was 56.2 mm and the average weight of chicken feet was 26.4 g with maximum and minimum weight of 39.3 g and 16.9 g, respectively. Also, the average moisture content was 64.7% (w.b). The average cutting force of little toes was 15.6 N for the size ranges of less than 3.5 mm, 22.5 N, 3.5~6.0 mm and 30.3 N for larger than 6.0 mm in diameter, respectively.

Production of Biogenic Amines by Microflora Inoculated in Meats

  • Min, Joong-seok;Lee, Sang-ok;Jang, Aera;Lee, Mooha;Kim, Yangha
    • Asian-Australasian Journal of Animal Sciences
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    • 제17권10호
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    • pp.1472-1478
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    • 2004
  • The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leuconostoc mesenteroides subsp. Mesenteroides, Proteus mirabilis, Proteus vulgaris, Pseudomonas aerugina, Salmonella enteritidis and Salmonella typhimurium were inoculated into beef, pork and chicken and incubated for 24 h at optimum temperatures of each bacterium. In ground beef, total amount of amines (TAA) produced was highest in the sample inoculated with Bacillus cereus, followed by Enterobacter cloacae. In ground pork, TAA was highest in the sample inoculated with Alcaligenes faecalis, followed by Enterobacter cloacae, Proteus vulgaris and Bacillus cereus. TAA of chicken breast was highest in the sample inoculated with Alcaligenes faecalis, followed by Bacillus cereus and Lactobacillus alimentarius while in chicken leg was the sample inoculated with Proteus vulgaris, followed by Enterobacter aerogenes, Enterobacter cloacae and Alcaligenes faecalis. Among biogenic amines produced, cadaverine (CAD) was detected at the highest level, followed by putrescine (PUT) and tyramine (TYM), their order being reversed by the kind of microorganism in beef and pork. In chicken breast and leg, CAD level was still the highest but PUT, TYM or PHM was the second highest, depending upon the kind of microorganism inoculated. In total, Alcaligenes faecalis, Enterobacter cloacae and Bacillus cereus were ones that produced a larger amount of BAs regardless of meat sources from different species.

Screening and functional validation of lipid metabolism-related lncRNA-46546 based on the transcriptome analysis of early embryonic muscle tissue in chicken

  • Ruonan, Chen;Kai, Liao;Herong, Liao;Li, Zhang;Haixuan, Zhao;Jie, Sun
    • Animal Bioscience
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    • 제36권2호
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    • pp.175-190
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    • 2023
  • Objective: The study was conducted to screen differentially expressed long noncoding RNA (lncRNA) in chickens by high-throughput sequencing and explore its mechanism of action on intramuscular fat deposition. Methods: Herein, Rose crown and Cbb broiler chicken embryo breast and leg muscle lncRNA and mRNA expression profiles were constructed by RNA sequencing. A total of 96 and 42 differentially expressed lncRNAs were obtained in Rose crown vs Cobb broiler chicken breast and leg muscle, respectively. lncRNA-ENSGALT00000046546, with high interspecific variability and a potential regulatory role in lipid metabolism, and its predicted downstream target gene 1-acylglycerol-3-phosphate-O-acyltransferase 2 (AGPAT2), were selected for further study on the preadipocytes. Results: lncRNA-46546 overexpression in chicken preadipocyte 2 cells significantly increased (p<0.01) the expression levels of AGPAT2 and its downstream genes diacylglycerol acyltransferase 1 and diacylglycerol acyltransferase 2 and those of the fat metabolism-related genes peroxisome proliferator-activated receptor γ, CCAAT/enhancer binding protein α, fatty acid synthase, sterol regulatory element-binding transcription factor 1, and fatty acid binding protein 4. The lipid droplet concentration was higher in the overexpression group than in the control cells, and the triglyceride content in cells and medium was also significantly increased (p<0.01). Conclusion: This study preliminarily concludes that lncRNA-46546 may promote intramuscular fat deposition in chickens, laying a foundation for the study of lncRNAs in chicken early embryonic development and fat deposition.

금은화, 황련, 상엽 추출물 혼합물과 항생제(Albac G150) 급여가 계육의 산화 안전성에 미치는 영향 (Effect of Dietary Medicinal Herb Extract Mix and Antibiotics (Albac G150) on the Oxidative Stability of Chicken Meat)

  • 정사무엘;송현파;최준호;김빛나;신명호;이봉덕;조철훈
    • 한국가금학회지
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    • 제35권1호
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    • pp.29-37
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    • 2008
  • 천연 한약재인 금은화, 상엽, 황련(48.5 : 48.5 : 3.0)으로부터 얻은 복합 한약재 추출물 0.3%와 항생제(Albac G150) 0.05%를 육계에 각각 급여한 후 닭 가슴육과 다리육의 산화 안정성을 평가하였다. 복합 한약재 추출물이나 항생제 모두 급여하지 않은 구를 대조구로 하였다. 닭가슴육의 총 페놀 함량은 복합 한약재 추출물 급여구가 가장 높았고, 항생제 급여구 및 대조구의 순으로 나타났다. 전자 공여능은 복합 한약재 추출물 급여구가 항생제 급여구에 비해 닭다리육 0일차 저장에서 높게 나타났으며, $ABTS^+$ radical 소거 활성 또한 복합 한약재 추출물 급여구가 높은 활성을 나타내었다. 저장 중 지방산패도는 일반적으로 처리구간 차이가 없었다. 실험결과 항생제 급여구나 대조구에 비해 복합 한약재 추출물 급여구가 계육의 산화 안정성에 효과적이었으며, 기능성 천연 물질의 급여는 항생제 대체뿐만 아니라 계육의 부가적 기능의 향상 가능성도 기대할 수 있다고 본다.

전북지역 성인의 연령별 닭 메뉴 인지도와 기호도 연구 (A Study on the Recognition and Preference of a Chicken Menu in Adults in the Jeonbuk Area)

  • 노정옥;김지혜
    • 동아시아식생활학회지
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    • 제23권1호
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    • pp.12-22
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    • 2013
  • This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

초산과 Trisodium Phosphate로 처리한 닭고기의 소매점 판매와 냉장 동안 미생물 및 관능평가 (Microbiological and Sensory Evaluations of Chicken Wings Treated with Acetic Acid and Trisodium Phosphate during Retail and Refrigerated Storage)

  • 김창렬;김광현;서석봉
    • 한국가금학회지
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    • 제27권3호
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    • pp.189-195
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    • 2000
  • Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

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돈육 뒷다리부위와 닭가슴살을 활용하여 제조한 수리미의 특성에 미치는 pH 조절의 영향 (Effects of pH Adjustment on Characteristics of Surimi Using Pork Leg and Chicken Breast.)

  • 진상근;김일석;양한술;박구부;최영준;신택순;김병균
    • 생명과학회지
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    • 제17권5호
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    • pp.728-734
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    • 2007
  • 원료육(돈육 뒷다리 및 닭가슴살)에 따라 pH 조절법(3.0 또는 11.0)으로 제조한 수리미의 이화학적 및 관능적 특성을 비교 분석한 결과, 돈육 뒷다리를 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, 보수력을 보였으나, 적색도, 황색도, Mb 및 metMb 함량이 높고(P<0.05) 백색도, 근원섬유단백질, 파괴강도, 변형값 및 겔강도가 낮아(P<0.05) 품질에 나쁜 영향을 미쳤다. 돈육 뒷다리를 활용한 pH 11.0으로 조절한 수리미는 높은 조직 특성과 낮은 Mb 및 metMb 함량으로 인해 양호한 결과를 얻었으나, 가열감량이 낮고 파괴강도, 변형값 및 겔강도가 낮게 나타났다(P<0.05). 또한 닭가슴살을 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, pH, 파괴강도, 변형값, 겔강도 및 명도를 보여 양호한 결과를 얻었으나(P<0.05), 근원섬유단백질, 적색도 및 metMb 함량이 높고 수리미의 조직 특성이 낮아 품질에 나쁜 영향을 미쳤다(P<0.05). 닭가슴살을 활용한 pH 11.0으로 조절한 수리미는 근원섬유단백질, 변형 값, 명도, 백색도 및 응집성이 높고 Mb 함량, 가열감량, 조단백질 함량, 수율 및 파괴강도 값이 낮게 나타났다(P<0.05). 따라서 색 및 겔 특성을 기준으로 수리미의 품질 특성을 비교하면, 돈육 뒷다리에 비해 닭가슴살의 활용이 명도, 백색도, 파괴강도, 변형값 및 겔강도 값이 높게 나타났으며, pH 3.0에 비해 pH 11.0으로 회수한 수리미에서 높은 백색도, 근원섬유단백질 함량 및 응집성을 보였다. 그러나 모든 수리미 샘플의 관능평가 항목에서 유의적인 차이가 나타나지 않아, 돈육 뒷다리 및 닭가슴살을 활용한 pH 조절법으로 회수한 수리미의 제조가 가능할 것으로 판단된다..

Impact of litter on femur and tibial morphology, bone biomechanics, and leg health parameters in broiler chickens

  • Komal Khan;Mehmet Kaya;Evrim Dereli Fidan;Figen Sevil Kilimci
    • Animal Bioscience
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    • 제36권9호
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    • pp.1393-1402
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    • 2023
  • Objective: In this study effects of three types of beddings on broiler leg health and bone biomechanics were evaluated. Methods: A total of 504 male chicks (Ross 308) were randomly placed on three beddings (4 replicates/group; 42 birds/pen), zeolite-added litter (ZL), plastic-grid flooring (PF), and wood shavings (WS). On day 42, chickens were weighed, slaughtered, and samples (bone, muscle, and drumstick) were collected. Bones were subjected to leg health tests, morphometric measurements, biomechanical testing, and ash analysis. Results: Broilers in PF and WS groups showed higher live weight than the ZL group (p<0.001), and the incidence of tibial dyschondroplasia (TD) and varus valgus deformity due to distal bending was significantly higher in PF (p<0.001). Multinomial logistic regression showed that bedding has a significant (p = 0.038) contribution toward the development of TD. Tibial strength (p = 0.040), drumstick width (p = 0.001), and total femur and epiphyseal ash contents (p = 0.044, 0.016) were higher in the ZL group. Chicken live weight was correlated with tibial length and weight (r = 0.762, 0.725). Conclusion: Flooring and the type of bedding material directly affect broiler bone length, strength and leg health. Plastic bedding improves the slaughter weight of chickens on the expense of leg deformities, and zeolite litter improves leg health and bone strength.

Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment

  • Hong, Yun-Hee;Ku, Gyeong-Ju;Kim, Min-Ki;Song, Kyung-Bin
    • Preventive Nutrition and Food Science
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    • 제12권4호
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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.