• Asian-Australasian Journal of Animal Sciences
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• 제27권3호
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• pp.398-405
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• 2014

This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05). Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05), and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05). Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05). The breast meat color (CIE $L^*$, $a^*$, and $b^*$) of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05). The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05), whereas water holding capacity and pH were less than those of other breeds (p<0.05). The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05). Woorimatdag had a higher score on tenderness (p<0.05), whereas flavor score was less than that of other breeds (p<0.05). In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

• 한국축산식품학회지
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• 제35권1호
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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.

• 농업과학연구
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• 제46권3호
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• pp.671-682
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• 2019

This study was conducted to evaluate the effects of rumen-protected methionine and lysine (RPML) on the growth performance, carcass characteristics, and meat properties of Hanwoo steers. Fourteen late fattening steers were randomly assigned to either the control (commercial concentrate + rice straw) or the treatment (commercial concentrate + rice straw + 20 g of RPML/head/day) group. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. The rib eye area was slightly but not significantly higher in the treatment group than in the control group. The back fat thickness decreased with the RPML supplementation, although not significantly, and the appearance of yield C grade was lower in the treatment group than in the control group. The marbling score was similar between the control and treatment groups. The supplementation of RPML had no effect on the physicochemical compositions, myoglobin values, Commission Internationale de $l^{\prime}{\acute{E}}clairage$ (CIE) color values, fatty acid composition, and thiobarbituric acid reactive substances (TBARS) values in the longissimus muscle. Thus, the supplementation of RPML does not any negative effects on the growth performance, carcass characteristics, and meat properties of late fattening Hanwoo steers.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1128-1136
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• 2019

Objective: This study was conducted to investigate the effects of dietary levels of tapioca residue on growth performance, carcass characteristics, and meat composition in Hanwoo steers. Methods: Twenty-eight steers were randomly assigned to one of four dietary groups; T0 (0% tapioca residue), T6.7 (6.7% tapioca residue), T9 (9% tapioca residue), and T12 (12% tapioca residue). Results: Supplementation with tapioca residue had no effect on overall growth performance. The concentration of plasma total cholesterol was higher in T6.7 than in other treatments (p<0.05). Dietary levels of tapioca residue did not affect carcass yield or the quality traits of Hanwoo steers. The lightness, redness, and yellowness of the longissimus muscle of Hanwoo steers were higher in T6.7 than in other treatments (p<0.05). Cohesiveness, gumminess, chewiness, and resilience were lower in T6.7 than in other treatments (p<0.05). Conclusion: The results of the present study indicate that supplementation with tapioca residue does not exert any negative effects on growth performance, carcass characteristics, and meat composition in Hanwoo steers. However, as the dietary level of tapioca residue increased, the intake of concentrate intake decreased, and tapioca supplementation greater than 6.7% did not substantially improved the marbling score.

• Asian-Australasian Journal of Animal Sciences
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• 제12권8호
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• pp.1246-1250
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• 1999

Rabbits (48) of Soviet chinchilla (24) and White giant (24) were fed from 6 weeks to 12 weeks of age intensively on either of four isonitrogenous - isocaloric diets containing 0 ($D_1$), 5($D_2$), 10($D_3$) and 20($D_4$) percent raw neem seed kernel cake (NSKC), respectively as per NRC (1977) requirements in a Randomized block design and slaughtered at the end to find out differences in their carcass traits due to NSKC feeding. Dietary treatment had no significant effect on weight of edibles and inedibles and their percentages and dressing percentage in terms of carcass, carcass with pluck and carcass with pluck and head. Similarly, the meat-bone ratio of various primal cuts and overall carcass, yield of edibles per unit of inedibles and eye muscle area were not influenced due to the dietary variations. Chemical composition of fresh meat, and organoleptic evaluation of cooked meat with and without salt did not vary significantly due to incorporation of NSKC in the diets. The rabbits fed 20% NSKC ($D_4$) though consumed more (p<0.05) DM and DE per kg meat production, the intake of crude protein and total digestible nutrients was similar with other dietary treatments. Feed cost per unit meat production was, however, lower on 5 and 10% NSKC containing diets by 7.75 and 12.56%, respectively, as compared to deoiled ground nut cake containing control diet. It appears that NSKC could be used as a wholesome vegetable protein supplement upto 10% in diet of rabbits without any adverse effect on commercial carcass traits.

• 한국축산식품학회지
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• 제40권3호
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• pp.388-400
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• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

• 한국축산식품학회지
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• 제29권1호
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• 한국축산식품학회지
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• 제32권4호
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• pp.414-427
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• 2012

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

• 한국축산식품학회지
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• 제38권5호
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• 한국가금학회지
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• 제45권3호
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• pp.175-182
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• 2018

기존의 삼계용 토종닭 품종과 GSP 육종을 통해 개발 중인 신품종 토종닭 후보라인의 도체 및 육질 특성을 비교하기 위해, 동일 조건에서 사육한 5주령의 한협3호(H), 백세미(W), 토종닭 후보라인 3계통(A, C, D)으로 구성된 250수를 도축하여 도체형질을 측정하고, 가슴육을 이용하여 육질성분과 특성을 분석하였다. 도체중은 W가 875.10 g으로 가장 높았고, 후보라인A 가 537.54 g으로 가장 낮았다(P<0.05). W는 브로일러의 특성인 가슴살의 비율이 높고, 가슴살의 지방함량도 높았다. 후보라인 3계통은 H와W 보다 linoleic acid(C18:2)의 함량이 높았다. 특히 후보라인 중 A와 D는 토종닭에서 특징적으로 많이 함유되어 있는 arachidonic acid(C20:4) 함량이 C에 비해 높았다. 전반적인 지방산 조성에서 후보라인 A와 D는 대조구 H 와 유사하였으며, 후보라인 C는 W와 유사한 경향을 보여 흥미로웠다. 백세미(W)보다는 시중 토종닭(H)과 유사한 지방산 조성을 보인 후보라인 A와 D의 관능평가 점수가 우수한 것으로 나타났다. 이 연구 결과를 바탕으로 기존의 삼계용 토종닭과 백세미를 대체하는 새로운 품질특성을 지닌 삼계용 토종닭 개발의 기초자료로 활용 가능할 것이다.