• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Food Science and Preservation
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• v.22 no.5
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• pp.644-651
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• 2015

To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.

• Korean Journal of Poultry Science
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• v.48 no.3
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• pp.111-122
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• 2021

Recently, interleukin 34 (IL-34) was identified as the second functional ligand for macrophage colony-stimulating factor receptor (M-CSFR). IL-34 functions similarly to M-CSF through its binding to the M-CSFR. There is still insufficient information on IL-34 in chickens, which has until now been reported only through predicted sequences and not through experimental research. Thus, to confirm its expression and to determine its potent biological activity, several chicken lines and cell lines were used. Cloning of recombinant chicken IL-34 and M-CSF genes was performed to investigate their modulatory effects on proinflammatory cytokine expression in vitro. The expression levels of IL-34, M-CSF, and M-CSFR genes were upregulated in broiler chickens with leg dysfunction (cause unknown). However, IL-34 was downregulated in most pathogen-stimulated tissues. M-CSFR expression was enhanced by recombinant IL-34 and M-CSF proteins in vitro. IFN-γ expression was enhanced by recombinant IL-34, but not by M-CSF. However, IL-12 expression was not regulated in any of the treated cells, and IL-1β was decreased in all tissues. These results indicate that IL-34 and M-CSF have roles in both the classical and alternative macrophage activation pathways. Collectively, our findings demonstrate the expression of IL-34 in chickens for pathogenic trials, both in vitro and in vivo. Our results suggest that the IL-34 protein plays a role in both pro- and anti-inflammatory functions in macrophages. Therefore, further research is needed to determine the cytokines or chemokines that can be induced by IL-34 and to further elucidate the functions of IL-34 in the inflammatory pathway.

• Biomedical Science Letters
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• v.12 no.2
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• pp.99-104
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• 2006

Present study was performed to investigate the host-parasite relationship of the Korean Trichinella isolate (KTI). In the experiment to observe the infectivity of KTI to several kinds of animals, the reproductive capacity index (RCT) was highest in cats, and that in mice, hamsters and rats was followe4 in descending order. However, birds, i.e. wild goose and chicken, did not infect with KTI. The number of larvae per a gram of muscle (LPG: 377) was highest in the tongue of cats experimentally infected with KTI larvae. LPG in the diaphragm, anterior leg, back, posterior leg and abdominal muscles were 313, 246, 234, 225 and 170 respectively. Muscle larvae recovered at 55 days after infection were revealed the highest infectivity (RCI: 137.2) in mice. RCI was comparatively low in the mice infected with less than 25 day-old and more than 300 day-old larvae. In the experiment to observe the susceptibility of KTI by the mouse strain, ICR (RCI: 137.2), C57BL/6 (RCI: 108.8), DBA/2 (RCI: 107.1), C3H (RCI: 98.7), BALB/c (RCI: 96.9), FVB (RCI: 96.1) and B6C3F1 (RCI: 85.3) were very susceptible. However, BDF1 (RCI: 57.7) and CBA (RCI. 57.1) were revealed the moderate susceptibility, and B6CBAF1 (RCI: 23.1) was shown the lowest. The infection sites of adults were posteriorly transferred in the small intestine of experimental mice according to the infection periods of muscle larvae. The infection characteristics of KTI observed in this study may be useful as the basic data in the advanced studies, furthermore in the study of other Trichinella isolates.

• Journal of Animal Science and Technology
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• v.61 no.3
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• pp.138-146
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• 2019

Vitamin $B_3$ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin $B_3$, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin $B_3$, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin $B_3$ in foods and the studies determining the profile of vitamin $B_3$ in foods are limited. The aim of the study was to determine the vitamin $B_3$ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.

• Animal Bioscience
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• v.37 no.6
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• pp.1041-1052
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• 2024

Objective: Bacillus subtilis, a kind of probiotic with broad-spectrum antibacterial function, was commonly used in livestock and poultry production. Recent research suggested that Bacillus subtilis may have antioxidant properties and improve immune response. This study aimed to verify the probiotic function of Bacillus subtilis in the production of broiler chickens. Methods: A total of 324 (1-day-old) Arbor Acres broilers were selected and randomly divided into three groups: basal diet group (Ctr Group), basal diet + antibiotic growth promoter group (Ctr + AGP) and basal diet + 0.5% Bacillus subtilis preparation group (Ctr + Bac). The experiment lasted for 42 days. Muscle, serum and liver samples were collected at 42 days for determination. Results: The results showed that Bacillus subtilis could decrease malondialdehyde content in the serum and liver (p<0.05) and increase superoxide dismutase 1 mRNA expression (p<0.01) and total superoxide dismutase (p<0.05) in the liver. In addition, compared with AGP supplementation, Bacillus subtilis supplementation increased interleukin-10 (IL-10) and decreased tumor necrosis factor-α and IL-1β level in the serum (p<0.05). At 45 minutes after slaughter Ctr + Bac presented a higher a^* value of breast muscle than Ctr Group (p<0.05), while significant change in leg muscle was not identified. Moreover, there was no difference in weight, shear force, cooking loss and drip loss of breast and leg muscle between treatments. Conclusion: Our results demonstrate that Bacillus subtilis in diet can enhance antioxidant capacity and optimize immune response of broilers.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.552-559
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• 2017

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

• Korean Journal of Bronchoesophagology
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• v.18 no.2
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• pp.49-55
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• 2012

Background and Objectives This study was conducted to gather three dimensional images from computed tomogram in detecting and gaining information about fish bones. Materials and Methods Thirty-nine fish bones and 2 chicken leg bones were used. Bones sandwiched between the cotton sheets were placed into the 3 plastic boxes. Computed tomogram of the bones in the boxes were reconstructed three-dimensionally by Xelis (Infinitt, Korea) to make images of MPR, MIP and VR images. The images were compared with real chicken bones and fish bones as to possibility of detection, finding of location and orientation, and evaluation of shape and calculation of size. Results All 41 bones were detected in all reconstructed images. Distance to the bones from reference point can be measured and orientation can be checked. Shapes were similar between matched images of all real bones. Conclusion The results indicate the usefulness of 3D reconstruction technique in getting informations about fish bones.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.285-291
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• 2011

This study was conducted to investigate the effect of different raising days (30, 36, 42) on physico-chemical meat quality properties of chicken breasts and legs stard with 1 day old. In chemical compositions, moisture and protein contents (%) were decreased whereas fat contents (%) were increased as the raising days. In mineral contents, there was not significantly different in calcium contents. However, there was a decrease of potassium contents (p<0.05) as raising periods increased. Nucleotide-related compounds were 121.0 mg/100 g at 30 day, 130.4 at 36 day and 131.2 at 42 day, respectively. However, they were not significantly different during the raising periods (p<0.05). The similar tendency was observed in leg parts. $L^*$ values were decreased especially for chicken raised for 42 days. $b^*$ values were gradually increased as the raising periods increased. Cooking loss (%) was decreased whereas Warner-Bratzler shear forces (WBS) were increased as the raising periods increased.