• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.27-32
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• 2015

In this study, we used two breeds of chicken to identify genomic regions corresponding to necrotic enteritis (NE) resistance. We scanned the genomes of a resistant and susceptible line of Fayoumi and White Leghorn chickens (20 birds/line) using a chicken 60 K Illumina SNP panel. A total of 235 loci with divergently fixed alleles were identified across the genome in both breeds; particularly, several clusters of multiple loci with fixed alleles were found in five narrow regions. Moreover, consensus 15-SNP haplotypes that were shared by the resistant lines of both breeds were identified on chromosomes 3, 7 and 9. Genes responsible for NE resistance were identified in chicken lines selected for resistance and susceptibility. Annotation of the regions spanning clustered divergently fixed regions revealed a set of interesting candidate genes such as phosphoinositide-3-kinase, regulatory subunit 5, p101 (PIK3R5) and inositol 1,4,5-trisphosphate receptor 1 (ITPR1), which participate in immune response. Consensus haplotypes were found in regions containing possibly relevant genes, such as myostatin and myosin, which play important roles in muscle development. Thus, genome scans of divergent selection in multiple chicken lines and breeds can be used to identify genomic regions associated with NE resistance.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.103-107
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• 2002

This study was carried out to investigate the quality of chukar partridge meat. Chukar partridges raised for 60 days were slaughtered and stored at 3$\^{C}$ for 24 hr. Broiler chicken(800g$\pm$20g carcass weight) after 24 hr postmortem were used as control, which obtained from local slaughter house. The chukar partridge meat had lower fat and cholesterol contents than broiler chicken did. The color of chukar partridge meat showed redder and darker than that of broiler chicken owing to lower L* and a* value. According to sensory evaluation, the flavor of chukar partridge meat was significantly better than that of broiler chicken. In conclusion, chukar partridge meat can be a preferable muscle food as well as a health food far consumer. Further, the development of cooking method must be improved meat quality characteristics in chukar partridge because the thigh of chukar partridge has tough texture and dark color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Korean Journal of Veterinary Service
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• v.42 no.4
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• pp.289-296
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• 2019

A novel rapid procedure with liquid chromatography tandem mass spectrometry (LC-MS/MS) detection has been developed by changing various conditions including sample preparation such as QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) methodology. This work has been involved the optimization and validation of detection method for fluoroquinolones which are widespread used in livestock especially in the chicken. Five grams of homogenized chicken muscle were extracted with QuEChERS EN and acetonitrile containing 5% formic acid and cleaned with anhydrous magnesium sulfate and C₁₈ sorbent. The separation was performed on Acquity UPLC HSS T3 (2.1 mm×100 mm, 1.8 ㎛) column. The mobile phase A and B were composed of water containing 0.1% formic acid and acetonitrile containing 0.1% formic acid, respectively. Flow rate was 0.25 mL/min and column temperate was 40℃. LC-MS/MS with multiple reaction monitoring has been optimized for ten fluoroquinolones (ciprofloxacin, danofloxacin, difloxacin, enrofloxacin, marbofloxacin, norfloxacin, ofloxacin, orbifloxacin, pefloxacin and sarafloxacin). The method developed in this study has been presented good linearity with correlation coefficient (R²) of 0.9971~0.9998. LOD and LOQ values ranged from 0.09 to 0.76 ppb and from 0.26 to 2.29 ppb, respectively. The average recoveries were from 77.46 to 111.83% at spiked levels of 10.0 and 20.0 ㎍/kg. Relative standard deviation (%) ranged 1.28~11.90% on intra-day and 3.10~8.38 % on inter-day, respectively. This analysis method was applicable to the livestock residue laboratories and was expected to be satisfactory for the residue surveillance system.

• Bulletin of the Korean Chemical Society
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• v.33 no.2
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• pp.559-563
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• 2012

An analytical method for the simultaneous determination of veterinary medicines (amprolium and decoquinate) in cattle and chicken's muscle by HPLC/UV-vis was established. Samples were extracted by a HLB (Hydrophilic-Liphophilic Balance) cartridge with acetonitrile and methanol. Prior to HPLC injection, a mixture solvent (Water:MeOH, 1:1) was utilized as a reconstitution solvent. Chromatographic separation was achieved with a C18 column ($250{\times}4.6mm$, $5{\mu}m$) using gradient elution with 20 mM HFBA and MeOH:ACN (1:1.8). The calibration curves from the spiked blank matrix showed good linearity (above $r^2$=0.997) in the concentration range of $0.13-12.0mg\;kg^{-1}$. The relative recovery (accuracy) and limit of quantitation (LOQ) were in the range of 78.5-107.1% and $0.13-0.42mg\;kg^{-1}$, respectively. The developed method can be used to determine under the MRL (Maximum Residue Limits) levels of veterinary medicines in animal tissues.

• Microbiology and Biotechnology Letters
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• v.1 no.2
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• pp.99-104
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• 1973

A study on the active center of the acid protease from Penicillium sp. was conducted, and also the milk clotting activity of acid prorease was measured. 1. PCMB failed to influence the proteolytic activity of acid protease, indicating that a reactive sulfhydryl group is not required for the enzymatic activity. 2. $\varepsilon$-amino caproic acid did not show any inhibitory effect on tile proteolytic activity of acid protease. 3. Also 2, 4-dinitro phenol did not show any inhibitory effect on the enzyme activity. 4. Acid protease from Penicillium sp. showed a strong milk clotting activity in the presence of Ca ion. 5. This enzyme had a strong proteolytic activity on various substrate, such as casein, denatured hemoglobin, ovalbumin, denatured bovine muscle protein, denatured percine muscle protein and denatured chicken muscle protein.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.5
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• pp.1220-1230
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• 2016

The purpose of this study is to investigate the effect of 20s university student bodybuilders' protein intake differences with resistant exercise(weight training) by 12 weeks on solt lean mass and body composltion. Natural protein(Chicken breast meat) intake group and Whey protein isolates(WPI) intake group are the experimental groups. Conventional meal intake group is the control group. This study proposes a efficient protein diet for weight training. The results were as follows. In the experimental group(natural protein intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the experimental group(WPI intake), muscle mass and lean body mass was significantly increased, but body fat percentage was significantly decreased. In the control group(conventional meal intake), muscle mass and lean body mass was insignificantly increased, but body fat percentage was insignificantly decreased. In addition, there was not a significant difference among intake groups, and also not a differentiated effect between natural protein and WPI intake. In conclusion, natural protein and WPI made muscle mass and lean body mass rise, body fat percentage reduced effectively. Only WPI intake(without natural protein intake) was the efficient mean to increase muscle mass and lean body mass, and to decrease body fat percentage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.77-81
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• 1985

It was investigated about extractability and biological property(ATPase activity) of actomyosin from skeletal muscle of chi(:ken differed feeding period. The extractabilities of actomyosin from pectoral muscle were increased from 184.5 to 1020.1 mg per 100g muscle as feeding period prolonged from 3 weeks to 8 weeks. In case of leg-muscles, extractability was revealed the similar tendency as pectoral muscles. EDTA ATPase activity of actomyosin in various chicken muscles for 3 weeks feeding was 0.6 Brmole Piimg Protein/min., 0.59 for 6 Iveeks feeding and 0.50 for 8 weeks. The Ma^{+2}$-ATPase of actomyosin in various chicken muscles was showed inverted relationship with ionic strength. EGTA ($125\;{\mu}mole$)inhibited Ma^{+2}$-ATPase activity to below $0.1\;{\mu}mole$ Pi/mg protein/min. regardless the feeding period.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.179-188
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• 2015

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.291-298
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• 2018

TBC1D1 gene has known functional effects on body energy homeostasis and glucose uptake pathway in skeletal muscle tissue. This biological function is reported to have significant effects on traits of growth and meat quality in chicken. In this study, we focused on two single nucleotide polymorphisms (SNPs) (g.70179137A>G and g.70175861T>C) identified through SNP annotation information of Korean native chicken and previous literature for TBC1D1 in chicken. Association of SNPs in TBC1D1 with growth and serum clinical-chemical traits were evaluated. A total of 584 male and female birds from five Korean native chicken lines were used in the study. The SNP1 (g.70179137A>G) is located in intron 11 and SNP2 (g.70175861T>C) is a non-synonymous missense mutation in exon 10, responsible for the amino acid change from Methionine to Valine. The A allele of SNP1 and T allele of SNP2 had the highest allele frequencies. Both SNPs indicated moderate polymorphism information content values (0.25