• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.1-19
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• 1988

A study was carried out to investigate meat production ability of Korean native Ogol fowl (Natural Monument No, 265). The aims of this study were to provide basal data necessary for preserve of purebred and improvement of meat production ability of this breed. A total 300 chickens were used in this study. All the chickens were ad libitum fed broiler starter during period from 0 to 4 weeks of age and broiler finisher during period from 5 to 16 weeks of age. The investigated items are as follows; body weight; growth rate: weight of edible end inedible parts; and body shape components. The results obtained are summarized as follows. 1. Average body weight in male, female, and unsexed, of native Ogol fowls were $659.0{\pm}154.9$, $588.3{\pm}68.0$ and $623.7{\pm}121.9$ at 8 weeks of age, and $938.1{\pm}72.6$, $810{\pm}104.4$ and $874.1{\pm}109.4$g at 10 weeks of age, respectively. 2. The growth rates, unsexed, during periods 2~4, 4~6, 6~8 and 8~10 weeks of age were 166, 106, 41 and 40%, respectively. 3. The growth pattern of total edible parts in both sexes were highly significant by weeks. Total weight of edible parts in male and female were $395.4{\pm}$ and $355.6{\pm}42.0$g at 8 weeks of age, $597.5{\pm}$47.2 and $518.7{\pm}98.5$69.7g at 10 weeks of age. Percentage of total edible parts, unsexed, were 60~63% of body weight during periods from 8 to 10 weeks of age. 4. Edible giblet, unsexed, at age of 8 and 10 weeks were 4~6% of body weight. 5. Percentage of body weight of inedible part were on the decreased by weeks. The amount of blood blooded, feather plucked, inedible viscera and total inedible parts, unsexed, at 8 weeks of age were 4, 7, 12 and 31% of live body weight, respectively. 6. Except breast angle and shank diameter, the other body shape components significantly grew from 2 to 10 weeks of age. Different between male and female at 8 weeks of age were significant in breast girth, keel length, drumstick girth and shank diameter. 7. In both sexes, highly significant differences were found in the correlation coefficients between live body weight and several other body shape component, i. e., breast girth, drumstick girth, and edible part.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.221-234
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• 1983

A study was conducted to devise a method to estimate the edible meat weight in live broilers. White Cornish broiler chicks CC, Single Comb White Leghorn egg strain chicks LL, and two reciprocal cross breeds of these two parent stocks (CL and LC) were employed A total of 240 birds, 60 birds from each breed, were reared and sacrificed at 0, 2, 4, 6, 8 and 10 weeks of ages in order to measure various body parameters. Results obtained from this study were summarized as follows. 1) The average body weight of CC and LL were 1,820g and 668g, respectively, at 8 weeks of age. The feed to gain ratios for CC and LL were 2.24 and 3.28, respectively. 2) The weight percentages of edible meat to body weight were 34.7, 36.8 and 37.5% at 6, 8 and 10 weeks of ages, respectively, for CC. The values for LL were 30.7, 30.5 and 32.3%, respectively, The CL and LC were intermediate in this respect. No significant differences were found among four breeds employed. 3) The CC showed significantly smaller weight percentages than did the other breeds in neck, feather, and inedible viscera. In comparison, the LL showed the smaller weight percentages of leg and abdominal fat to body weight than did the others. No significant difference was found among breeds in terms of the weight percentages of blood to body weight. With regard to edible meat, the CC showed significantly heavier breast and drumstick, and the edible viscera was significantly heavier in LL. There was no consistent trend in neck, wing and back weights. 4) The CC showed significantly larger measurements body shape components than did the other breeds at all time. Moreover, significant difference was found in body shape measurements between CL and LC at 10 weeks of age. 5) All of the measurements of body shape components except breast angle were highly correlated with edible meat weight. Therefore, it appeared to be possible to estimate the edible meat wight of live chickens by the use of these values. 6) The optimum regression equations for the estimation of edible meat weight by body shape measurements at 10 weeks of age were as follows. $$Y_{cc}=-1,475.581 +5.054X_{26}+3.080X_{24}+3.772X_{25}+14.321X_{35}+1.922X_{27}(R^2=0.88)$$ $$Y_{LL}=-347.407+4.549X_{33}+3.003X_{31}(R^2=0.89)$$ $$Y_{CL}=-1,616.793+4.430X_{24}+8.566X_{32}(R^2=0.73)$$ $$Y_{LC}=-603.938+2.142X_{24}+3.039X_{27}+3.289X_{33}(R^2=0.96)$$ Where $X_{24}$=chest girth, $X_{25}$=breast width, $X_{26}$=breast length, $X_{27}$=keel length, $X_{31}$=drumstick girth, $X_{32}$=tibotarsus length, $X_{33}$=shank length, and $X_{35}$=shank diameter. 7) The breed and age factors caused considerable variations in assessing the edible meat weight in live chicken. It seems however that the edible meat weight in live chicken can be estimated fairly accurately with optimum regression equations derived from various body shape measurements.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.731-740
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• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1812-1819
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• 2007

Heart fatty acid-binding protein gene (H-FABP) is an important candidate gene for meat quality. One of the objectives of this study was to screen single nucleotide polymorphisms (SNP) of chicken H-FABP gene among 252 individuals that included 4 Chinese domestic chicken breeds (Fengkai Xinghua (T04), Huiyang Huxu (H), Qingyuan Ma (Q), Guangxi Xiayan (S1)), 2 breeds developed by the Institute of Animal Science, Guangdong Academy of Agricultural Sciences (Lingnan Huang (DC), dwarf chicken (E4)) and one introduced broiler (Abor Acre (AA)). Another objective of this study was to analyze the associations between polymorphisms of the H-FABP gene and fat deposition traits in chickens. PCR-SSCP was used to analyze SNPs in H-FABP and 4 SNPs (T260C, G675A, C783T and G2778A) were detected. Associations between polymorphic loci and intramuscular fat (IMF), abdominal fat weight (AFW) and abdominal fat percentage (AFP) were analyzed by ANCOVA method. The results showed that the T260C genotypes were significantly associated with IMF (p = 0.0233) and AFP (p = 0.0001); the G675A genotypes were significantly associated with AFW, AFP (p<0.01) and IMF (p<0.05); at the C783T locus, AFW and AFP differed highly between genotypes. However, the G2778A loci did not show any significant effect on fat deposition traits in this study. In addition, we found that there were some differences between AFP and definite haplotypes through a nonparametric statistical method, so the haplotypes based on the SNPs except G2778A loci were also significantly associated with IMF, AFW (g) (p<0.05) and AFP (%) (p<0.001). Significantly and suggestively dominant effects of H4H4 haplotype were observed for IMF and the H2H3 was dominant for AFW (g) and AFP (%). The results also revealed that H5H7 haplotype had a negative effect on IMF, while the H5H6 had a positive effect on AFW (g) and AFP (%).

• Animal Bioscience
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• v.34 no.12
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• pp.1951-1962
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• 2021

Objective: This study was conducted to evaluate single cell protein (SCP), produced from Methylococcus species, as a protein source on the growth performance, carcass traits and gut health of broiler chickens. Methods: Ten iso-nitrogenous and iso-caloric diets containing 0 (Control), 2.5%, 5%, 7.5%, and 10% SCP replacing either soybean meal (T₁ to T₅) or fish meal (T₆ to T₁₀) were formulated. Each diet prepared for starter (0 to 14 days), grower (15 to 21 days), and finisher (22 to 42 days) phases was offered to four replicates of 10 chicks each (n = 400). Growth performance at different phases and carcass characteristics and intestinal morphology on 42nd day of trial were measured. Results: Body weight gain in groups fed 2.5% and 5% SCP diets were comparable to control during different phases and cumulatively, however lower (p<0.01) in 7.5% and 10% SCP diets. Feed conversion ratio was better (p<0.01) in 2.5% and 5% SCP diets. Dressing percentage, abdominal fat percentage and meat:bone ratio were not affected (p>0.05) by SCP inclusion in the diets. However, breast percentage was higher (p<0.01) in 2.5% and 5% SCP groups and thigh percentage higher in 7.5% and 10% SCP groups. Total microbial count in duodenum, jejunum and ileum were not affected (p>0.05) by SCP inclusion up to 10% in diets. Duodenal villi length and crypt depth were highest (p<0.01) in group fed 5% SCP diets and lowest in group fed 10% SCP diets. Jejunal villi length and crypt depth as well as ileal villi length were lowest (p<0.01) in group fed 10% SCP diets. Body weight gain, feed consumption, feed conversion ratio and gut health were better (p<0.01) in broilers fed fish meal based diets compared to soybean meal based diets. Conclusion: It was concluded that inclusion of SCP up to 5% replacing soybean meal in broiler diets is beneficial in improving growth rate, breast yield and gut health status.

• Animal Bioscience
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• v.36 no.12
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• pp.1853-1859
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• 2023

Objective: This study aimed to explore the effects of different types of xanthophyll extracted from marigold on the growth performance, skin color, and carcass pigmentation. Methods: A total of 192 healthy 60-day-old yellow-feathered broilers weighing an average of 1,279±81 g were randomly allocated to 4 groups, each with 6 replicates and 8 broilers. The 4 treatments were as follows: i) CON group, fed with basal diet; ii) LTN group, supplemented with lutein; iii) MDP group, supplemented with monohydroxyl pigment including dehydrated lutein, β-cryptoxanthin, and α-cryptoxanthin; iv) LTN+MDP group, supplemented with lutein and monohydroxyl pigment in proportion to 1:1. The supplementary content of LTN, MDP, and LTN+MDP was 2 g/kg. Skin color was measured after 7, 14, 21, and 28 days of feeding the dietary treatments. The breast, thigh, and abdominal fat of slaughtered chickens were stored in cold storage at 4℃ for 24 hours and then the meat color of lightness (L^*), redness (a^*), and yellowness (b^*) values was determined. Results: The results showed that all treatments enhanced the yellow scores of subwing skin on day 14, 21, and 28 (p<0.05), and the mixture of lutein and monohydroxyl pigment promoted the yellow scores of shanks on day 14, 21, and 28 (p<0.05). The mixture of lutein and monohydroxyl pigment increased the yellow scores of beaks and all treatments enhanced the yellow of shanks on day 28 (p<0.05). In addition, all treatments improved the yellow (b^*) values of breast and thigh muscle, moreover, the monohydroxyl pigment and the mixture of lutein and monohydroxyl pigment enhanced the values of redness (a^*) and yellow (b^*) of abdominal fat (p<0.05). Conclusion: In summary, different types of xanthophyll extracted from marigold significantly increased the yellow scores of skin color and the yellow (b^*) values of carcass pigmentation. Especially, the mixture of lutein and monohydroxyl pigment was more efficient on skin color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1097-1105
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• 2017

This study examined how much chicken meat was in sausage made with pork. Both real-time polymerase chain reaction (PCR) and internal standard addition were used. Fifty ng of chicken DNA was added to the sausages as an internal standard. The addition of standard DNA increased the amplification efficiency of PCR and confirmed the possibility of quantitative analysis. A QIAamp DNA Micro Kit was used to improve the DNA recovery and amplification efficiency. The density of template DNA and primer were suitable for $3.0{\sim}5.0{\mu}L$ and $0.5{\mu}L$, respectively. Each DNA of pig and chicken was diluted in 10-fold from steps 50 ng to 0.05 ng. The detection limit of both pig and chicken meat was more than 0.05 ng and the correlation coefficient of the standard curve was at least 0.98. The result of the quantitative analysis after heat treatment of 3 samples of pigs and chickens mixed at 70:30 showed a 5.7% difference (64.3:35.7) between the expected value and measured value. The quantitative value was changed by affecting the DNA according to the heat treatment ($70^{\circ}C$, 10 min). An analysis of the pork and chicken content in sausages showed that it was difficult to detect chicken meat and the quantitative value of DNA according to the Ct value was very low. On the other hand, when adding standard material (50 ng of chicken DNA) to the sausages, the Ct value decreased gradually with increasing chicken mixing ratio. Thus, the mixing ratio of chicken in sausages could be estimated.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.259-269
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• 2007

This study was compared the effect of shelf-life and DHA accumulation in chicken meat from broilers fed experimental diets for two weeks($21{\sim}35$ days) of growers. Two hundred-ten male Ross broilers, 1 day of age, were randomly allocated to seven treatment groups. Experimental diets were assigned to each of the seven groups: control diet containing tallow, T1 with 1.00% fish oil, T2 with 2.00% fish oil, T3 with 2.00% fish oil, 200 ppm vitamin E and 200 ppm vitamin C, T4 with 2.00% fish oil and 200 ppm vitamin C, T5 with 2.00% fish oil and 200 ppm vitamin E, and T6 with 3.00% fish oil. The levels of DHA in chicken meat was the highest in T6, and T1 in breast muscle and thigh muscle with skin was higher than that of $T2{\sim}T5,\;T2{\sim}T5$ in raw chicken meat and wing with skin was about two-fold higher than that of T1. The contents of DHA in chicken meat according to storage days were significantly reduced to 42.30%, 49.38% and 48.51% in T1, T2 and T6, respectively, and this decrease was higher than that of T3, T4 and T5 (p<0.05). Particularly, the rate of reduction of DHA was the lowest in the T3 and T5, which were the lowest in TBARS(thiobarbituric acid reactive substances). TBARS increased in the order of T6, T2 and T1, but reduced in the order of T3, T5 and T4 according to storage days, and there was a significant difference among the treatment groups (p<0.05).

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.221-228
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on performance, proximate composition, carcass characteristic, cholesterol, and blood composition of chickens. Broiler chicks were fed diets for 5 weeks with a diet 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). There were no difference among diet in performance. In proximate composition, crude fat of chicken meat was decreased in diets by addition of garlic by-product than control, but moisture and crude ash were no significant difference. Liver weight was significantly increased (P<0.05) by the dietary supplementation with garlic by-products compared to the control diet. The total cholesterol and LDL-cholesterol of treatment groups was lower than control, and the HDL-cholesterol of treatment groups was higher than control (P<0.05). Especially, T3 was significantly (P<0.05) more effective in improving cholesterol compared to other treatment groups. In blood composition, GOT of broiler was decreased in diet by garlic by-products than control group, but GPT, triglyceride, and glucose were no significantly different. In conclusion, these data indicate that supplementation of garlic by-products (T3) were most effective in decreasing total cholesterol, LDL-cholesterol, and GOT and increasing HDL-cholesterol.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.187-191
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• 2003

It was performed to find out difference of the nutritional contents between chungjung chicken meats grown chemicals free and general chicken meats. The chungjung chicken was eat and given feeds of good quality mixed living microbial agent, power of ginseng leaves and by-product of extract liquefied sea foods from fishes producted clean area of the Western Sea, including plentiful calciums, amino acids, docosahexanoic acid(DHA) etc. Addition of they improved chungjung chicken yields and meat quality compared to general chicken given feeds mixed antibiotic etc. Also, chungjung chickens eaten miced type develop resistance to in disease. There were significant trend in crude proteins, calciums, crude lipids contents, and unsaturated fatty acids between the chungjung chicken meats and the general chicken meats. The crude proteins and calciums contents were higher in the chungjung chicken meats than the general chicken meats, but the crude lipids contents were higher in the general chicken meats than that. Also, contents of the n6 fatty acids and n3 fatty acids in chungjung meats were higher than that. Especially, contents of DHA in the chungjung chicken meats were detected higher than the general chicken meats. Therefore, the results from this experiments will provide a information for the nutritional knowledge of the 'white meats', especially the clean chicken meats.