• Asian-Australasian Journal of Animal Sciences
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• 제21권1호
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• pp.6-10
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• 2008

Five chicken populations viz. Chittagong, Ghagus, Kalasthi, Kadaknath, Tellichery were genotyped using 25 highly polymorphic microsatellite loci. White leg horn was taken as an outgroup. To reveal the relationship and distinctiveness among five indigenous breeds various genetic distances based on molecular co-ancestry were estimated and multidimensional scaling was performed. The Ghagus and Kalasthi breeds were closely related and their separation was recent, whereas Chittagong had a remote ancestry with other indigenous chicken populations.

• 한국식품영양과학회지
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• 제46권10호
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• pp.1258-1264
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• 2017

본 연구에서는 조리방법(굽기와 삶기)에 따른 닭의 부위별(가슴살, 날개살, 넓적다리살, 아랫다리살) 지방 및 지방산 조성, 비타민 A와 E의 함량 변화를 조사하였다. 조리 후 가열감량은 19.09~41.17%의 범위를 보였으며, 넓적다리살을 제외한 모든 부위에서 굽기가 삶기보다 높은 가열감량을 나타내었다. 지방 함량은 삶은 가슴살을 제외한 모든 가열처리 시료에서 증가하였으며, 지방산 함량은 조리 후 유의적으로 증가하거나 감소하는 것을 확인하였다(P<0.05). 포화지방산과 불포화지방산의 함량은 구운 날개살에서 가장 높았으며, 포화지방산에 대한 불포화지방산의 비(UFA/SFA)는 삶은 넓적다리살에서 가장 높았다. 트랜스지방산은 삶은 날개살이 가장 높았으나(137.67 mg/100 g) 구운 날개살의 함량과 유의적인 차이가 없었으며(P>0.05), 가슴살에서는 검출되지 않았다. 비타민 A 함량은 계육의 모든 부위에서 가열조리에 따라 감소하는 경향을 보였으나 비타민 E 함량은 부위에 따라 증감의 차이를 보였다. 즉 날개살은 조리 후 감소하였으나 넓적다리살과 아랫다리살은 유의적으로 증가한 것이 확인되었다(P<0.05). 이러한 결과는 계육의 지방 및 지방산과 비타민의 적절한 섭취를 위한 조리방법의 선택에 도움을 줄 것으로 생각된다.

• Journal of Biosystems Engineering
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• 제36권4호
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• pp.257-266
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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. The main objective of this study was to make and test of chicken feet-bone remover. The optimum vibration level of feeder wes 8, and the optimum conveyor speed was 3.6 m/min. The feeding speed of feeder were 0.18 m/s, 0.13 m/s and 0.19 m/s for the weight ranges of chicken feet of >20 g, 20~30 g and 30 g< respectively. The sensing success rates of chicken feet were 100%, 98% and 96% for the conveyor speeds of 3.0, 3.6 and 4.2 m/min respectively. The slips of chicken feet were 1.0 mm, 1.9 mm and 3.2 mm for conveyor speed of 0.8, 1.9 and 4.2 m/min respectively, with the average moisture content of 65% (w.b). The incision accuracy rates of the chicken leg were 46%, 95%, 97% for the size ranges of >15 mm, 15~18 mm, 18 mm< respectively with the velocity of cutting blade 3.9 m/s. The removal rates of the chicken feet bone were 98%, 96%, 88% for toes diameter >10 mm, 10~15 mm, 15 mm> respectively with the velocity of cutting blade 11.8 m/s.

• 한국식품영양과학회지
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• 제14권1호
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• pp.82-87
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• 1985

닭의 가슴부위 및 다리부위의 골격근(骨格筋)에서 myofibril, actomyosin 및 myosin을 추출하고 ATPase activity(${\mu}mole$ pi/mg protein/min)로서 나타낸 몇가지 생물학적(生物學的) 활성(活性)을 비교하였다. 가슴부위에서 추출한 actomyosin, myofibril 그리고 myosin의 $Mg^{+2}$-ATPase 활성(活性)은 0.05M KCl에서 0.80, 0.42, 0.40으로서 다리부위에서 추출한 단백질(蛋白質)의 활성(活性)인 0.69, 0.33, 0.28 보다 높았다. 가슴부위와 다리부위의 myosin의 ATPase 활성(活性)은 EDTA 농도보다 $Mg^{+2}$농도가 높아지면서 ATPase 활성(活性)을 1/10정도 저해(沮害)시켰고, $Ca^{+2}$ 농도는 $10^{-3}M$에서 400%까지 활성(活性)을 증가시켰다. 가슴부위와 다리부위에서 추출한 actomyosin의 용해되는 시점(始點)은 각각 0.1M KCl 및 0.15 M KCl이었고 myosin인 경우는 각각 0.25 M KCi 및 0.30 M KCl이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제9권2호
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• pp.171-174
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• 1996

Muscle protein synthesis in vitro was measured in chicks fed low-protein(10% CP) and control(20% CP) diets. Right leg muscles (M. gastrocnemius) were mounted on a support made of stainless steel to stretch in constant tension, whereas left leg muscles were unmounted. Both leg muscles were incubated in Dulbecco's modified Eagle's medium including L-[$4-^3H$] phenylalanine for 60 min to measure in vitro protein synthesis. There was no significant difference in fractional synthesis rate(FSR) of muscle protein between both dietary protein levels, whereas FSR with stretch in constant tension was significantly higher than that without constant tension due to an increase in the absolute synthesis rate(ASR) per unit RNA(the efficiency of RNA to synthesize protein). The ASR of muscle protein in chicks fed the control diet was significantly higher than that in the low-protein diet group.

• 한국동물위생학회지
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• 제33권1호
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• pp.7-12
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• 2010

There are several immunosuppressive viral diseases in chickens such as avian adenovirus (AAV), chicken anemia virus (CAV), infectious bursal disease (IBD) and Marek's disease (MD). In this study, we have investigated two broiler chicken farms suffered from high mortality in Jeonbuk in July to August 2009. Clinically high fever and growth retardation were observed in the diseased chicken. In necropsy, the hemorrhages in thigh leg and thymus, hemorrhages and enlargement of liver, kidney and proventriculus, and yellowish fluid in heart were seen. Histologically, necrotic foci and basophilic intranuclear inclusion bodies of hepatocytes, hemorrhages and infiltrated lymphocytes in kidney and proventriculus were observed. By using polymerase chain reaction (PCR), the genes of avian adenovirus, CAV and ND virus were detected in specimens. We suggested that these coinfection cases with high mortality were due to primarily infection of immunosuppressive diseases such as avian adenovirus, CAV, followed by secondary infection of Newcastle disease (ND) virus.

• 한국축산식품학회지
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• 제43권6호
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• pp.975-988
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• 2023

The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.

• 한국축산식품학회지
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• 제18권4호
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2004년도 제21차 정기총회 및 학술발표회
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• pp.95-96
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• 2004

An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM its) digests on the performance of broiler chicks and taurine content in broiler meat. A total of 1,000 broiler chickens were assigned to five dietary treatments : Control, FM diet(FM), FM+pyridoxine(FM+Pyridox), H$_2$O$_2$ treated FM diet(H$_2$O$_2$-FM) and enzyme treated FM diet (Enzyme-FM). Treated diets were supplemented with FM or FM digests at the level of 5 % to the control diet. During the stater period, weight gain of chicks fed FM+Pyridox was significantly higher(P<0.05) than those of the other FM or FM digest treatments but was not different from the control. Weight gam of overall period were not significantly different among treatments. Feed intake of the control was greater than that of FM or FM digest treatments. Feed conversion ratio(feed intake/gain) of chicks fed FM and H$_2$O$_2$-FM were significantly higher than those of Enzyme-FM and FM+Pyridox, but were not significantly different from the control. Taurine contents of leg and breast mucle were significantly (P<0.01) different among treatments but those of liver were not significantly different. Taurine content of FM+Pyridox was highest in both leg and breast muscle. It was 85 % higher in leg muscle and 15 % higher in breast muscle than that of the control. Sensory evaluation data showed significant but not consistant responses in various parameters. FM + Pyridox treatment showed highest score in aroma of raw leg muscle of male and in juiciness and tenderness of broiled breast muscle of male chickens. Control group showed highest color score in raw leg muscle of female and lowest overall acceptability score in broiled breast and leg muscle of male chicken. It is concluded that taurine can be enriched especially in broiler leg meat by 5 % FM diet supplemented with pyridoxine.

• 한국축산식품학회지
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• 제32권2호
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• pp.212-219
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• 2012

본 연구는 초고압 처리가 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성에 미치는 효과와 난황 phosvitin 첨가가 지방 및 단백질의 산화 안정성에 미치는 효과를 확인하기 위하여 수행되었다. 분쇄된 닭 다리육에 phosvitin을 각각 500 및 1000 mg/kg 첨가 후 비가열 또는 가열하고, 초고압 처리(300 및 600 MPa, 5분, $15{\pm}3^{\circ}C$)에 따른 총 호기성 미생물, 지방 및 단백질산화 및 육색의 변화를 $4^{\circ}C$에서 7일간 저장 하면서 측정하였다. 연구 결과 생육에서 300 및 600 MPa 처리에 의해 총 호기성 미생물의 증식이 저장 7일 후 각각 4 및 5 Log CFU/g 정도 억제 되었으며(p<0.05), 600 MPa 처리에 의해 지방 및 단백질산화가 촉진됨이 확인되었다(p<0.05). 초고압 처리압력 증가에 따른 $L^*$ 값의 증가와 $a^*$ 및 $b^*$ 값의 감소가 확인되었다(p<0.05). 가열육은 초고압 처리와 무관하게 총 호기성 미생물의 증식이 일어나지 않았으며, 저장 7일 후 600 MPa 처리에 의한 지방의 산화가 확인되었고, 단백질의 산화는 저장 3일차에서만 600 MPa처리에 의해 유의적으로 증가함이 나타났다(p<0.05). 이상의 결과를 종합해 볼 때 초고압 처리는 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성을 높일 수 있으며, 초고압 처리시 발생하는 지방 및 단백질의 산화와 육색의 변화를 억제하기 위한 항산화제로서 phosvitin의 이용은 제한적일 것으로 생각된다.