• Korean Journal of Poultry Science
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• v.23 no.3
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• pp.145-151
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• 1996

The origin and present status of research and commercial production of Korean Ogol chicken are reviewed. The Yeonsan Ogol chicken was designated as a National Monument (No.265) at April 1, 1980. After that, researches have been done on the various aspects of Ogol chicken, i.e., external characteristics, growth and reproductive performance, chemical composition of egg and meat, and carcass characteristics. In addition, several genetic parameters of Ogol chicken have been estimated.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.185-194
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• 2002

This study was conducted to compare the biochemical properties on chicken meat among Korean Ogol Chicken(KOC), the Cross-bred Ogol chicken(CBO), and broiler(BRO). The results were as follows: the total protein content of the CBO was significantly(P<0.05) higher by 0.83% in male and by 1.37% in female than that of KOC. In the total protein content, CBO also had significantly(P<0.05) higher percentages than that of BRO(21.73%). In the total fat content of CBO, there was a significant (P<0.05)difference between male(0.69%) and female(0.91%). However, on the regarding both sexes the total fat content percentage of CBO was a greatly lower than that of BRO(1.92%). The CBO showed a significantly (P<0.05) higher calcium ion content, with 103.67 ppm and 118.00 ppm in male and female, respectively, than traditional broiler breed(73.80 ppm). But KOC and CBO contained similar calcium ion content in each other. The CBO contained significantly(P<0.05) higher essential amino acids(cystine, serine, lucine, phenylalanine, arginine, proline) than the BRO. In fatty acid composition, the CBO contained higher unsaturated fatty acids, with 34.22 and 26.23% for male and female, respectively, than the KOC containing 29.76 and 24.59% fur male and female, respectively. These were substantially higher levels compared to 19.59% in BRO. Higher trend in Docosa hexaenoic acid(DHA) level was observed in the CBO(5.47% and 2.89% for male and female, respectively) compared to the KOC(2.92% and 1.00%). While DHA in the broiler meat was not detectable. In the ratio between n-6 and n-3, the CBO(3.87∼6.14) appeared to have a better profile than BRO(25.71). The brightness of Commision Internationale do L＇Eclairage for CBO were 56.97 and 58.06 for male and female, respectively. Whereas broiler meat showed 62.88. Collectively, these color properties were higher than KOC.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.279-286
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• 2002

This study was conducted to examine quality stability during storage periods, herb high pressure boiled extract(HPBE)(T$_1$), Korean Ogol chicken HPBE(T$_2$), cross-bred Ogol chicken HPBE(T$_3$), cross-bred Ogol chicken meat hydrolyzed with flavourzyme(T$_4$) were pouch packaged and stored at 37$\^{C}$. After each period, TBARS, VBN, pH, total microbial counts and sensory properties were determined and the results were as follows. There was no noticeable difference in TBARS value until 42 days at the ambient environment among the treatments, but T$_4$ showed a significantly higher TBARS value at 56 days. There was a tendency for a higher protein decomposition as storage time increased, and in particular at 56 days, T$_1$ group showed a significantly higher values than other groups. Given to the sensory properties in which overall sensory preference decreased after 42 day, it was considered that the maximum storage time for the extract was less than 42 days at 37$\^{C}$.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.915-921
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• 2001

IGF-I is involved in the regulation of growth and differentiation in mammals, but its role as a modulator of growth and metabolism in poultry is poorly understood. And, no studies have so far been reported for the comparison between serum IGF-I concentration and body growth in the egg type or the dual purposes (meat and egg type) chicken including the Korean Native Ogol Chicken (KNOC). Therefore, in order to improve the body growth and meat production of the KNOC, this study was conducted for the identification of the polymorphism of IGF-I gene and for its possible association with both body weight and IGF-I concentration. The RFLP patterns for IGF-I gene were identified by the PstI restriction enzyme. The frequencies of +/+, +/-, and -/- genotype were 16.9%, 51.7%, and 31.4%, respectively. Any statistical significance was not observed in all variations except for sex variation (p<0.01) by covariate quadratic model. The significant effect of the IGF-I genotype on body weight by sex indicates that there are different physiological characteristics in gender. Although the body weights of male KNOCs in most ages were not significant, there was a tendency of KNOCs with +/+ IGF-I genotype to be heavier than those with any other genotypes. But all IGF-I genotypes in female did not influence on body weight. The ANOYA revealed no significant effects of IGF-I genotypes on serum IGF-I concentration but sex effect was highly significant on the IGF-I concentration at 20 and 40 weeks (p<0.01). Although the +/+ genotype, in gender, tended to express a higher IGF-I concentration than the other genotypes at all ages in males, a statistical difference among the genotypes was not found except for 60 weeks (p<0.05). Furthermore, since body weight and IGF-I genotypes are associated, it is possible to improve KNOC to a meat type breed if a continuous selection can be made for the body weight and/or IGF-I traits.

• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.11-16
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• 2003

This study was conducted to investigate chemical and sensory characteristics of boiled soup extracted from crossbred ogol chicken as affected by the level of Flavourzyme produced from Aspergillus oryzae and composed with endo-proteinase(674U/g) and exoproteinase(8,053U/g). It was hydrolyzed by different concentrations of the protease enzyme (Flavourzyme)(0%(Control), 0.01％(T$_2$), 0.1%(T$_3$) and 0.5%(T$_4$)) at 45$^{\circ}C$ for 4hrs. Manufacture of the extract was performed by boiling treated meats with medicinal herbs(Sipchun daebo) at a higher pressure condition. Minerals, free amino acid content, sensory properties of the extract were as follows. The sodium contents were increased as the treatment levels of enzyme increased. The iron contents were lowest when the enzyme treated by 0.5% level, however there were not significantly different among the treatments. The copper and mangan contents had no significantly different among the enzyme treatment levels. Higher contents of fee amino acid were observed as the amount of the protease increased with the treatment of higher than 0.1％ enzyme, no significant effect was observed. In sensory properties, the extract manufactured by addition of 0.01∼0.1% of Flavourzyme resulted in a similar or better appearance, flavor, taste and overall palatabilitycompared to control(no enzyme treatment). However, the extract manufactured with 0.5% of Flavourzyme resulted in lower scores in appearance, flavor, taste and overall palatability than the control. In addition, this product showed more off-flavor than control.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.401-408
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• 2007

This study examined the histochemical and physiological characteristics during Korean native Ogol chickens (KNOC) development. The body weight, Pectoralis major and soleus muscle weights, and muscle samples were taken at hatching as well as at 3, 5, and 15 weeks of age. The fiber characteristics of the Pectoralis major and soleus muscles from the KNOC at hatching to 15 weeks of age were determined, and the deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and protein concentrations were measured from the left Pectoralis major muscles. A greater increase in body and muscle weights was detected between hatching and 3 weeks of age than during any other period. Moreover, the cross sectional area (CSA) of the fibers, as well as the total concentration of DNA, RNA, and protein also showed a greater increase betweenhatching and 3 weeks of age than during any other period. The KNOC breed is a dual purpose breed, however, the it has lower body and muscle weights than commercial meat type chickens or layer type chickens. Moreover, the KNOC breed has a small muscle fiber CSA of and a low nucleic acid concentration.