• Asian-Australasian Journal of Animal Sciences
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• v.23 no.1
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• pp.116-121
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• 2010

Long-chain polyunsaturated fatty acids (LC-PUFA) promote the development of brain and vision of the fetus, relieve inflammation, inhibit oral dysplasia of rumor cell, decrease the incidence of cardiovascular disease and regulate arrhythmia. ${\Delta}-6$ desaturase is the rate-limited enzyme in the desaturation process. This study reports the cloning, characterization and tissue expression of a ${\Delta}-6$ desaturase gene in the chicken. PCR primers were designed based on the predicted sequence of chicken ${\Delta}-6$ desaturase (accession number: XM421053) and used to isolate a cDNA fragment of 1,323 bp from chicken liver. Based on the 1,323 bp fragment an EST (BI390105) was obtained by BLAST. The EST and 5'nd of the 1,323 bp fragment were partially overlapped. Gene specific primers derived from the EST were used for amplification of the 5'nd. Another gene-specific primer derived from the 1,323 bp fragment was used for amplification of the 3'nd by 3'ACE. Then the three overlapping cDNA sequences obtained were assembled with DNAMAN software and a full-length ${\Delta}-6$ desaturase of 2,153 bp was obtained. The full-length cDNA contained an ORF of 1,335 bp with a 5'ntranslated region of 147 nucleotides followed by an ATG initiation codon. Stop codon TGA was at position 1,481-1,483 bp. The deduced amino acids shared an homology above 77% with bovine, mice, orangutan, rat and human. The protein sequence had three histidine-rich regions HDFGH (HisI region), HFQHH (HisII region) and HH (HisIII region), a cytochrome $b_{5}$-like domain containing a heme-binding motif and two transmembrane domains. Sequence analysis of the chicken genomic DNA revealed that the coding sequence of chicken ${\Delta}-6$ desaturase included 12 exons and 11 introns. Semi-quantitative RT-PCR showed that the ${\Delta}-6$ desaturase expression levels were in turn liver, spleen, pancreas, lung, breast muscle, heart, and abdominal fat. The expression of ${\Delta}-6$ desaturase in liver was significantly higher than that in breast muscle (p<0.01). The expression of ${\Delta}-6$ desaturase in lung was significantly higher than that in abdominal fat (p<0.01). This is the first clone of chicken ${\Delta}-6$ desaturase.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1552-1556
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• 2005

The UCPs are members of the mitochondrial inner membrane transporter family, present in the mitochondrial inner membrane. Their main function is increasing the energy expenditure via diminishing the resulting production of ATP from mitochondrial oxidative phosphorylation instead of yielding dissipative heat. They are associated with the metabolism of fat and regulation of energy expenditure. The UCP gene can be viewed as the candidate gene for chicken fatness. In the present study, RT-PCR and Northern Blot methods were developed to investigate the expression of the UCP gene in ten tissues including heart, liver, spleen, lung, kidney, gizzard, intestine, brain, breast muscle and abdominal fat of chicken. The results of both RT-PCR and Northern Blot methods showed that the UCP gene expressed specific in breast muscle. The expression levels of UCP gene in breast muscles from egg-type and meat-type chickens of hatching, 2, 4, 6 and 8 wk of age were detected by RT-PCR assay and results showed that the expression levels of UCP gene were related to breeds. Expression level of UCP gene in layers was higher than that in broilers at various weeks of age except at 6 wk. The UCP gene's expression was higher at 6 wk and had no significant difference among other weeks of age in broilers; in layers the expression level of UCP gene had no significant difference among weeks of age. The experiment results also showed that insulin could increase the expression level of UCP gene by 40% compared with control group.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.101-107
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• 2015

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

• Korean Journal of Veterinary Service
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• v.31 no.1
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• pp.161-166
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• 2008

Deep pectoral myopathy (DPM), also known as Oregon muscle disease or green muscle disease, was first described in 1968 by Dickinson et al as "degenerative myopathy" in turkeys. Even though this condition was first recognized in adult meat-type turkey and chicken breeders, it is becoming more and more common in meat-type growing birds. DPM occurs exclusively in birds that have been specially selected for breast muscle development. It is generally recognized that DPM is an ischemic necrosis that develops in the deep pectoral muscle (supracoracoideus or pectoralis minor muscle) mainly because this muscle is surrounded by inelastic fascia and the sternum, which do not allow the muscle mass to swell in response to the physiological changes occurring when muscle are exercised, as in wing flapping. The lesion does not impair the general health of birds and is generally found during cut-up and deboning, moreover, it can be both unilateral or bilateral, affecting just one or both pectoralis minor muscle, respectively. No public health significance is associated to DPM, but it is aesthetically undesirable. The fillet should be removed, whereas the rest of the carcass is still fit for human consumption. However, the required trimming operations determine the downgrading of the products and produce an economic loss for the industry, especially because it affects the more valuable part of the carcass. The incidence of DPM increases with market weight in broilers, with more cases reported in higher-yielding strains and in males. Increased bird activity (flock nervousness, flightiness, struggle, and wing flapping) induced by factors such as feed or water outages, lighting programs and intensity, human activity, and excessive noises in and around chicken houses should be looked at as a trigger for the development of DPM in broiler. However, most of the studies conducted to evaluate the incidence of DPM in poultry are concerned with parental commercial breeding stocks under experimental conditions (Bianchi et al. 2006. Poult Sci 85 : 1843-1846). There is a possible genetic relationship between the selection for large-breasted birds and this condition. Management procedures that discourage excessive wing flapping would reduce the incidence (Jordan and Pattison. 1998. Poultry diseases. 398-399).

• Korean Journal of Veterinary Research
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• v.39 no.3
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• pp.501-512
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• 1999

We analyzed the contents of 12 types of minerals such as calcium in muscle from various species. Thereafter we observed changes of the concentrations according to age, part and sex in major domestic animals. The concentrations of calcium, iron, sodium, potassium, magnesium and zinc were high respectively whilst the content of cobalt, chromium, copper, manganese, molybdenum and nickel were low respectively in the muscle. The concentration of calcium was high in duck and dog but low in pig and horse. Also high level of sodium content was detected in dog and the content of potassium, iron showed high level in horse compared with the content in other animals. In 6 types of microminerals as cobalt, the level of muscle were no more than 1 ppm showing very low content in all animal, but $2.99{\pm}0.85$ppm of copper in duck was an exceptional case. According to the age some species showed small range of variation centering on macrominerals and there was no remarkable change in microminerals. Distribution of minerals was different according to the part and the variation was very diverse compared with other factors such as age and sex. Additionally, the content of minerals in muscle was higher in female than in male chicken and duck. In conclusion, the difference of the content of minerals according to the species was mainly focused on macrominerals.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• Parasites, Hosts and Diseases
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• v.36 no.4
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• pp.227-234
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• 1998

Actin and tropomyosin of Cryptosporidium muris were localized by immunogold labeling. Two kinds of antibodies for actin labeling were used. The polyclonal antibody to skeletal muscle (chicken back muscle) actin was labeled on the pellicle and cytoplasmic vacuoles of parasites. The feeder organelle has showed a small amount of polyclonal actin antibody labeling as well. Whereas the monoclonal antibody to smooth muscle (chicken gizzard muscle) actin was chiefly labeled on the filamentous cytoplasm of parasites. The apical portion of host gastric epithelial cell cytoplasm was also labeled by smooth muscle actin together. The polyclonal antibody to tropomyosin was much more labeled at C. muris than host cells, so it could be easily identified even with low magnification (${\times}2,000$). The tropomyosin was observed along the pellicle, cytoplasmic vacuoles, and around the nucleus also. The skeletal muscle type actin seems to play a role in various celluar functions with tropomyosin in C. muris; on the other hand, the smooth muscle type actin was located mainly on the filamentous cytoplasm and supported the parasites firm attachment to host cells. Tropomyosin on the pellicle was thought to be able to stimulate the host as a major antigen through continuous shedding out by the escape of sporozoites or merozoites from their mother cells.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Korean Journal of Veterinary Service
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• v.17 no.2
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• pp.114-121
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• 1994

Clinically healthy 12 female Manina breed chicken (6 of 75 days old : group 46 of 145 days old： group B, female) were examined to establish physiological basic data on organ tissues total Creatine phosphokinase (CPK) activities and CPK isoenzymes fractions. The tissues examined were the Lung, Heart, Liver, Proventriculus, Gizzard, Duodenum, Colon and Muscle. The results obtained were summarized as follows : 1. Total CPK activities were high with decreasing order of the Muscle > Proventriculus >Giz-zard >Heart >Duodenum> Colon >Lung >Liver in group A and Muscle >Proventriculus >Giz-zard >Heart > Colon >Duodenum > Lung > Liver in group B. Significance of total CPK activities in group difference was only found Colon, group B showed higher values than that of group A (p< 0.01). 2. In the pattern of CPK isoenzymes fractions, Lung, Heart, Liver, Proventriculus, Gizzard, Duodenum and Muscle were high with decreasing order of CK2 >CK3, Colon showed the pattern with decreasing order of CK3 >CK2. Significance of CPK isoenzymes fractions in group difference was only found Liver, CK2 in group B(P<0.01) and CK3 in group A(P<0.01) were higher than that of the other group.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.226-233
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• 1986

Myofibrillar proteins were prepared from red muscle and white muscle, and their thermostabilities were compared. Rate constants of inactivation of myofibrillar proteins were increased as the ionic strength of reaction mixture increased and also dielectric constant of reaction mixture decreased. Thermodynamic data forinactivation of myofibrillar proteins, such as $D-value,\;{\Delta}H^{\ddag},\;{\Delta}G{\ddag}\;and\;{\Delta}S^{\ddag$, revealed that thermostabilities of myofibrillar proteins from white muscle were higher than those from red muscle, and that myofibrillar proteins from chicken muscle were more heatlabile than from bovine muscle.