• Food Science of Animal Resources
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• v.28 no.4
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• pp.505-511
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• 2008

The goal of this study was to investigate the effects of dietary mugwort on the proximate composition, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS) and fatty acid in chicken meats. One hundred sixty broiler chicks (1 d old) were assigned to one or four dietary groups: Control; commercial feed supplemented with 1% mugwort (T1); commercial feed with 3% mugwort (T2) and commercial feed with 5% mugwort (T3). After 42 d, broilers from each group were slaughtered and meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$ over a period of 0, 1,2,3, and 4 wk. Chicken breast was not influenced by all treatments in moisture, crude protein and crude fiber, while crude fat was lowered (p<0.05) in chickens fed with the T2 and T3 diets compared to the control and T1 diets. All treatments with mugwort diets tended to have decreased VBN values for chicken breast and thigh compared to control. As storage time increased, VBN was increased for all chickens (p<0.05). No significant differences in TBARS were observed among all treatments at 0 wk. TBARS values were reduced with the T2 and T3 diets and initially increased from 0 through 3 wk, then abruptly decreased at 4 wk. Dietary mugwort supplementation resulted in increased stearic acid (excepted T2) and oleic acid and decreased linoleic acid. Stearic acid in thigh meat was decreased in the T1, T2 and T3, however linoleic acid levels tended to increase with mugwort powder supplementation. It is concluded that dietary mugwort has a positive effect on increasing unsaturated fatty acid contents and decreasing saturated fatty acids.

• Journal of Life Science
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• v.23 no.7
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• pp.893-903
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• 2013

The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness ($L^*$) and yellowness ($b^*$) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.80-84
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• 2005

An experiment was conducted to study the performance, carcass traits, serum lipid profile and immune competence in commercial broilers (2 to 42 d of age) fed graded levels (25, 50, 75 and 100%) of finger millet (FM) (Elusine coracana) in place (w/w) of yellow maize (YM). Each diet was fed to eight replicates (five female Vencobb broilers/replicate) housed in stainless steel battery brooders. The estimated metabolizable energy content of FM was about 540 kcal less than the YM. FM contained more protein (10.42 vs. 9.05%) and fibre (9.52 vs. 2.24%) compared to YM. Body weight gain, ready to cook yield, relative weights of giblet, liver, intestine and length of intestine at 42 d of age was not affected due to replacing YM with FM. But, the feed efficiency decreased in broilers fed diets containing 75 and 100% FM in place of YM at both 21 and 42 d of age. The amount of fat deposited in abdominal area decreased and the relative weight of gizzard increased with increase in level of FM in the diet. The serum HDL cholesterol at 21 and 42 d of age and serum triglycerides at 42 d of age decreased with increase in level of FM in diet. The relative weight of spleen and antibody titers against sheep red blood cells (SRBC) at 5 d post inoculation (PI) decreased in broilers fed FM at 100% of YM. However, the relative weight of bursa, SRBC titers at 10 d PI, antibody titers against ND virus and mortality were not affected due to incorporation of FM in place of YM in diet. The fat content in thigh muscle and liver decreased, while the protein content in these tissues increased with increase in the level of FM in broiler diet. Based on the results, it may be concluded that YM can be replaced with FM up to 25% on weight basis without affecting weight gain, carcass yields and immunity in commercial broiler diet (up to 42 d of age). Further, inclusion of finger millet reduced the fat deposition in thigh muscle, liver and in abdominal area compared to those fed maize as the principal source of energy.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.456-460
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• 1990

The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.53-59
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• 2014

To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher $L^*$ and $a^*$ values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p>0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.101-106
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• 2005

This study was designed to estimate effect of wood vinegar on meat quality in old Layer which was low production and low economic value. The old layer chickens were used to resource for income increase of layer farm and protein supply. Two hundred forty Isa Brown chickens were assigned with control(Broiler feed), Treatment 1 (Broiler feed with addition of domestic wood vinegar $0.8\%$) and Treatment 2(Broiler feed with addition of foreign wood vinegar $0.4\%$). Feed intake of control group was lower 3g than other treatments. This is the reason of result that what organic acid in wood vinegar of treatment groups affect to feed digestibility, The different of chicken production was depended on ingredient and included value of wood vinegar in domestic and foreign. Foreign wood vinegar have organic acids which that functionally act sexual Pheromone so that promote endocrine matter. This is reason that old Layer chicken increase to egg production rate. Treatment 2 group effect to thigh meat rather than breast meat and improve to value of crude fat and meat color. The Meat quality and sensory test of thigh meat of foreign wood vinegar was better appraise rather than that of domestic wood vinegar. Because foreign wood vinegar make to fine of meat tissue and to decline cooking loss and also to increase juiciness and tenderness on sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.745-752
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• 2007

This study examined the effects of different levels of evening primrose oil (EPO) on the accumulation of ${\gamma}$-fatty acids in broiler meat. Six hundred one-day-old male chicks (Ross strain) from commercial broilers were divided randomly into 6 groups${\times}$4 repeat pens. The broilers were fed experimental diets containing 4.0% tallow (control), 0.5% EPO, 0.7% mixed oil (EPO 70:soy bean oil 30), 1.5% EPO, 3.0% EPO or 4.0% EPO for two weeks of broiler finisher. There was a significant difference in body weight gain between the control and treatment groups except for the 0.5% EPO group (p<0.05). There was a significant difference in the percentage of thigh and breast weight against the carcass weight between control and treatment groups except for the 0.5% EPO group in the thigh and 0.5% EPO and 4.0% EPO groups in the breast weight (p<0.05). The saturated fatty acid levels of the skin and breast muscle lipid of the broilers fed diets containing EPO were significantly lower than that of the control group (p<0.05), while the level of unsaturated fatty acid was significantly higher than that of the control group (p<0.05). The ${\gamma}$-fatty acid (GLA, gamma.linolenic acid, 18:3n-6) level was particularly higher in the chicken meat lipids from the broilers fed EPO than in the control group (p<0.05). This shows that feeding EPO to chicks can produce novel functional broiler meat that is enriched in gamma-linolenic acid.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.451-456
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• 2008

This study was conducted to determine the effects of dietary supplementation with conjugated linoleic acid (CLA) feeding levels (0, 0.5, 1.0, 1.5, and 2.0%) on the carcass characteristics, growth performance, serum cholesterol, and fatty acid in thigh of chicken meat. Two hundred broiler (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was used for determining fatty acid composition. There was no significant difference in growth performance, such as weight gain, feed intake and feed conversion by CLA levels. Among carcass characteristics, percentage of carcass, thigh, breast, and drumstick was not influenced by the dietary CLA levels, but abdominal fat was significantly reduced with the increased CLA amount in the broilers diets (p<0.05). Higher CLA levels increased HDL-C and reduced total cholesterol and LDL-C (p<0.05). As the dietary CLA levels increased, muscular palmitic acid (saturated fatty acid) levels was increased, but the rates of oleic acid, linoleic acid, and arachidonic acid (unsaturated fatty acid) were decreased. In addition. CLA isomers were linearly increased with the increase in dietary CLA levels (p<0.05). As a conclusion, 2% of CLA feeding is possible to maximize accumulation of CLA in meat, but changes in fatty acid composition is not profitable. Therefore, 1% of CLA feeding i,j considered to be proper for accumulation of CLA and minimization of the change in fatty acid.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.206-211
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• 2002

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.