• 한국가금학회지
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• 제39권4호
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• pp.311-315
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• 2012

The increasing demand for Korean native chicken meat indicates that the discovery of haplotypes is very important from both economic and conservation points of view. In this study, mtDNA D-loop sequences from two crossbred Korean native chicken populations of 138 individuals were investigated. Twenty six nucleotide substitutions were identified from sequence analysis and were classified into 12 haplotypes. The haplotype H_8 represents 73.47% of Woorimatdag (chicken population) sequences, which were identified in all five Woorimatdag chicken populations investigated. The H_7 haplotype (Dhap1) for D population covers 45% sequences, which indicate maternal inheritance from black Korean native chicken. On the other hand, Chap3 and Chap4 for C population are specific haplotypes, as H_5 and H_2, respectively. Based on the network profiles, six SNPs (C199T, A239G, G242A, A291G, T330C and C391A) of the D-loop region are effective markers for discrimination between Woorimatdag and Hanhyup chicken populations. Also, the phylogenetic analyses of Woorimatdag and Hanhyup chicken populations were used to identify the genetic relationships among the haplotypes. The results presented here can be used for developing molecular markers to discriminate between two commercial Korean native chickens.

• 한국축산식품학회지
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• 제42권5호
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.

• 한국가금학회지
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• 제25권3호
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• pp.129-136
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• 1998

This experiment was carried out to investigate the effect of feeding system on performance in Korean Native Commercial Chicken. A total 864 birds produced from (Cornish ♂ X (Korean Native Chicken ♂ XRhode Island Red♀)♀ ] crossbreeds in National Livestock Research Institute, for 16 weeks. Feeding system of T1 and T$_2$ were same types from hatch to 8 weeks, starter diets(O~4 weeks, mash, ME 3,100kcal, CP 22.94%), grower diets(4~8 weeks, crumble, ME 3,100kcal, CP 19.31%). Nutrient content of finisher diets of T$_1$(pellet, ME 3,200kcal, CP 20.44%) was higher than T$_2$(mash, ME 3,100kcal, CP 14.88%) in order to improve meat quality for 8~16 weeks. Fertility and hatchability of Korean Native Commercial Chicken was 83.9% and 69.7%, respectively. Viabilities of T$_1$ and T$_2$ at 0, 4, 8, 12 and 16 weeks were 98.8%, 97.9%, 96.5% and 99.1%, 95. 8%, 92.8%, 90.3%, respectively. The viability of 0 to 8 weeks was not significantly in feed treatments, but 12 and 16 weeks was significantly T$_1$ higher than T$_2$(P<0.05). Body weights of T$_1$and T$_2$ at 4, 8, 12 and 16 weeks were 551g, 1,379g, 2,441g, 3,056g and 554g, 1,360g, 2,254g, 2,956g, respectively. The body weight of 0 to 8 weeks was not significantly feed treatments but 12 and 16 weeks was significantly T1 higher than T$_2$(P<0.05). Feed conversion of T$_1$ and T$_2$ to 4, 8,12 and 16 weeks were 1.91, 2.28, 3.34, 4.23 and 1.90, 2.28, 3.53, 4.46, respectively. The feed conversion of 0 to 8 weeks was not significantly feed treatments but 12 and 16 weeks was significantly T$_1$ lower than T$_2$(P<0.05). The ME intake 1 bird per 1 day of T$_1$ and T$_2$were 3S9kcal, 357kca1, respectively, not significantly feed treatments but CP intake were 24.8g, 20.3g, respectively. T$_2$ was lower than T$_1$(P$_1$ and T$_2$were 13,426kca1, 13,819Ykcal, respectively, not significantly feed treatments but CP requirement per kg body weight gain were 928g, 763g, respectively, T$_2$ was lower than T$_1$(P<0.05).

• 한국축산식품학회지
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• 제35권4호
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• pp.486-493
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• 2015

This research focuses on a new softening technology for use with chicken breast and eye of round beef in order to assist elderly individuals who have difficulty with eating due to changes in their ability to chew (masticatory function) or swallow. We investigated the hardness of chicken breast and eye of round beef through use of a texture analyzer after injection of a commercial enzyme. Among 7 commercial enzymes, bromelain and collupulin exhibited a marked softening effect on the tested chicken breast and eye of round beef given a 1.00% enzyme concentration. The hardness of bromelain-treated chicken breast reached 1.4×10⁴ N/m², of collupulin-treated chicken breast reached 3.0×10⁴ N/m², and of bromelain-treated eye of round beef reached 3.2×10⁴ N/m², respectively, while their original shapes did not change. To find the level of tissue degradation with specific enzyme concentrations, enzyme injections at 0.1%, 0.25%, 0.50%, and 1.00% concentration of bromelain and papain were also evaluated. The results of this research could be useful for softening chicken breast and eye of round beef and will contribute to the development of foods that can be more easily eaten as part of a balanced diet for elderly adults.

• Asian-Australasian Journal of Animal Sciences
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• 제23권9호
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• pp.1137-1144
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• 2010

In this study, to examine genetic variability within a breed and genetic relationships between populations/breeds, we genotyped 606 birds from seven Japanese native chicken breeds at seven polymorphic loci of egg white proteins and compared those with Asian native chicken populations and commercial breeds. Genotyping of the Japanese native breeds showed that ovalbumin, two ovoglobulins and ovotransferrin were polymorphic, but ovomacroglobulin, ovoflavoprotein and lysozyme were monomorphic. The proportion of polymorphic loci ($P_{poly}$) and average heterozygosity ($\bar{H}$) within a population ranged from 0.286 to 0.429 and from 0.085 to 0.158, respectively. The coefficient of gene differentiation ($G_{ST}$) was 0.250 in the Japanese native chicken breeds. This estimate was higher than that of Asian native chicken populations ($G_{ST}$ = 0.083) and of commercial breeds ($G_{ST}$ = 0.169). Dendrogram and PCA plot showed that Satsuma-dori, Jitokko, Amakusa-daio and Hinai-dori were closely related to each other and grouped into Asian native chickens and that Tsushima-jidori, Nagoya and Chan (Utaichan) were ramified far from other Japanese native chicken breeds. The egg white protein polymorphisms demonstrated that the population differentiation of the seven Japanese native chicken breeds was relatively large.

• Asian-Australasian Journal of Animal Sciences
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• 제30권10호
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• pp.1365-1371
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• 2017

Objective: This study was conducted to investigate the basic information on genetic structure and characteristics of Korean Native chickens (NC) and foreign breeds through the analysis of the pure chicken populations and commercial chicken lines of the Hanhyup Company which are popular in the NC market, using the 20 microsatellite markers. Methods: In this study, the genetic diversity and phylogenetic relationships of 445 NC from five different breeds (NC, Leghorn [LH], Cornish [CS], Rhode Island Red [RIR], and Hanhyup [HH] commercial line) were investigated by performing genotyping using 20 microsatellite markers. Results: The highest genetic distance was observed between RIR and LH (18.9%), whereas the lowest genetic distance was observed between HH and NC (2.7%). In the principal coordinates analysis (PCoA) illustrated by the first component, LH was clearly separated from the other groups. The correspondence analysis showed close relationship among individuals belonging to the NC, CS, and HH lines. From the STRUCTURE program, the presence of 5 clusters was detected and it was found that the proportion of membership in the different clusters was almost comparable among the breeds with the exception of one breed (HH), although it was highest in LH (0.987) and lowest in CS (0.578). For the cluster 1 it was high in HH (0.582) and in CS (0.368), while for the cluster 4 it was relatively higher in HH (0.392) than other breeds. Conclusion: Our study showed useful genetic diversity and phylogenetic relationship data that can be utilized for NC breeding and development by the commercial chicken industry to meet consumer demands.

• 한국균학회지
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• 제34권1호
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• pp.29-33
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• 2006

버섯(mushroom)의 가축사료화 가능성을 조사하여 친환경농업 소재개발의 기초자료로 활용하고자 시험한 결과, 팽이버섯 탈병배지를 육게사료에 5~10% 첨가시 사료절감 10~20%, 복강지방 감소 25~37% 및 육질개선 효과가 있었다. 또한 팽이버섯 탈병배지를 육계사료에 5~10% 첨가하여 사육한 닭고기는 아미노산 함량이 33~38% 증가하였으나, 20% 이상 첨가시는 오히려 감소하는 경향이었다.

• 농업과학연구
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• 제37권3호
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• pp.399-404
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• 2010

닭의 진화를 이해하기 위하여 변이가 많다고 알려진 LYZ 유전자의 엑손과 인트론에 존재하는 단일염기다형이 본 연구를 통해 확인되었다. 2개의 한국 재래실용계에서 총 24개체의 DNA 샘플이 본 연구에서 이용되었으며 단일염기 다형의 확인을 위하여 3개체의 샘플을 혼합하여 염기서열 분석을 실시하였다. 적색야계와의 비교를 통하여 두 한국 재래실용계는 18개의 염기서열변이를 확인할 수 있었으며 한국 재래실용계 간에는 15개의 염기서열 변이를 확인할 수 있었다. 총 33개의 변이 중 두 개의 삽입변이(21 bp와 4 bp)가 확인되었다. 한편, 2번째 엑손의 1426 bp 위치에 존재하는 단일염기 다형(p.Ala49Val)은 아미노산의 변이를 나타내는 미스센스 돌연변이로 확인되었다. 이 돌연변이는 이 lysozyme 효소의 촉매작용을 하는 위치에 놓여 있어 효소의 활성과 밀접한 관계가 있을 것으로 추정된다. 본 연구에서 밝혀진 LYZ 유전자의 변이는 이 유전자의 기능뿐 아니라 한국 재래실용계 집단의 구조를 이해하는데 기초자료로 이용될 것으로 사료된다.

• 한국가금학회지
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• 제38권2호
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• pp.81-87
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• 2011

초위성체(MS) 표지를 이용하여 한국 재래닭 집단의 각각의 분자유전학적 특성을 조사하고, 그 평가를 통해 한국 재래닭에 대한 품종 및 계통 분류의 기초를 마련하고자 본 연구를 수행하였다. 또한, 한국 재래닭 집단 내 및 집단간 유전적 변이성을 확인하고, 그 분류 및 특성 평가를 위한 MS 분석 체계를 마련하여 국내 가축유전자원의 관리에 활용코자 하였다. 국내 관리 기관 및 농가 보유 11개 계통의 한국 재래닭 및 상용계 462 수를 대상으로 19개 MS 표지로 분석한 결과, 한국 재래닭 집단은 상용계부터 분자유전학적으로 별개의 집단으로 구분되며, 특히 한국 재래닭 중 긴꼬리닭 계통은 상용계와 국내 토종닭 어느 집단과도 확연히 분리되는 것을 확인하였다. 한국 재래닭 집단 간의 유전거리는 0.11~0.18로 비교적 낮게 나타났으나, 유전적 균일도는 R 계통을 제외하고 0.86~0.88로 코니쉬 계통을 제외한 상용계의 0.95~0.97보다 비교적 낮았다. 다만, 긴꼬리닭 집단의 유전적 균일도는 0.91~0.97로 높게 나타났다. 본 연구를 통하여 한국 재래닭 집단 간의 유전적 차이 및 동질성, 그리고 집단내의 유전적 균일성을 확인하고, 긴꼬리닭 계통의 위치를 확인하였다. 이러한 결과는 국내 유전자원의 고유성을 인정할 수 있는 과학적인 근거로서, 국가 수준의 가축유전자원 평가, 관리의 기초자료로 활용될 수 있을 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.