• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.113-119
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• 2006

This study was carried out to investigate the effects of dietary Saccharomyces cerevisiae (wild yeast mutant) and Saccharomyces cerevisiae hFeHLC (ferritin containing yeast) and chelated Fe on growth performance and body composition of broiler chicks. A total of 252 (1-day old) 'Ross' broiler chicks were allotted to seven dietary treatments: I) control without iron supplementation, 2) 0.1% wild yeast mutant (YM03), 3) 1.0% wild yeast mutant, 4) 0.1% ferritin containing yeast (YF04), 5) 1.0% ferritin containing yeast, 6) 0.01% chelated Fe and 7) 0.1% chelated Fe. The highest weight gain obtained from broilers fed 0.01% chelated Fe was 2,121g, the lowest weight gain obtained from broilers fed control diet was 2.087g. The growth performance results were not significantly different in weight gain, feed intake and feed conversion ratio of broilers diets containing wild yeast, ferritin containing yeast and chelated Fe supplementation and control diets (P>0.05). The lowest iron content in meat was for control 30.51 mg/dL and the highest Fe content was for 0.1% ferritin containing yeast 41.58 mg/dL, but these were not significantly different (P>0.05).

• Korean Journal of Agricultural Science
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• v.23 no.1
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• pp.90-98
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• 1996

In order to obtain the basic information for new food product development from pheasant, wild duck(chhungdung), and Ogol fowl, which are called as special poultry, general components,fatty acid amino acid and minerals composition were analyzed. 1). The general compositions were 71.2-74.1% of water, 23.3-26.4% of protein, 1.0-2.4% fat, and 1.1-1.4% of ash in the pheasant, 73.8-76.4% of water, 18.6-19.6% of protein, 2.7-6.8% of fat, and 0.8-1.6% of ash in the wild duck, and 71.4-72.3% of water, 20.8-22.7% of protein, 1.9-6.3% of fat, and 1.0-1.2% of ash in the Ogol fowl, repectively. 2).In the pheasant and wild duck meat, the composition of unsaturated and saturated fatty acid were 60-64%,36-40%, respectively, and olec, palmitic, linolec, and stearic acid were most abundant in this order. But, in Ogol fowl, 72-76% and 24-28% were belong to the unsaturated fatty acid, respectively. 3). Amino acid contents in its order of relative amount were glutamic acid, alanine, aspatic acid, and glycine for the pheasant, glutamic acid, glycine, alanine, and aspatic acid for the wild duck, and lysine, glutamic acid, and aspatic acid for the Ogol fowl, repectively. 4).The mineral composition in the pheasant and wild duck were potassium, phosphorus, sodium, magnesium, and calcium, but in the Ogol fowl, potassium, sodium, magnesium, phosphorus, calcium were the most abundant in this order, repectively.

• 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.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.219-224
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• 2005

This study was carried out to investigate the effect of feldspar on laying Performance and e99 qualify in hens. A total of 96 'Tetra Brown' layers were assigned to 4 treatments in a completely randomized design. Each treatment consisted 4 replicates accommodating 6 layers per replication. Experiment diets were a control diet without feldspar and supplemented 0.5, 1.0 and $1.5\%$ feldspar. The egg Production rate was significantly increased in layers 134 diets supplemented 0.5 and $1.0\%$ feldspar compared to that of control (P<0.05). Egg weight, egg mass, feed intake, feed conversion ratio, egg shell strength and egg yolk color were not significantly different among the treatments (P>0.05). The haugh unit and blood spot of the eggs were significantly increased in $1.5\%$ feldspa. diets compared to that of control (p<0.05). However, the albumen index and meat spot in the eggs were not statistically different among treatments (P>0.05). Sensory evaluation traits were not significantly differed in terms of appearance, color, texture flavor and overall acceptability of eggs (P>0.05). The juiciness of boiled eggs was significantly increased in eggs of birds fed $1.0\%$ feldspar diets(P>0.05).

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.51-57
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• 2011

This study was conducted to investigate the effects of supplementation diets of pine needle powder on performance, proximate composition, carcass characteristics, blood cholesterol concentration, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), and shear force of chicken meat. Broiler chicks were fed diets for five weeks containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), and 0.9% pine needle powder (T3). Performance was no significant difference among treatment groups, but mortality was decreased in diets by the supplementation of pine needle powder than that of T1 and control. The moisture, crude protein, crude fat, and crude ash were no significant difference. The liver weight and abdominal fat was significantly decreased by the supplementation of pine needle powder compare to the T1 and control (P<0.05). The total cholesterol and LDL-cholesterol concentration of control was higher than treatment groups, and the HDL-cholesterol concentration and glucose of control was lower than treatment groups (P<0.05). The TBARS value was significantly decreased by the supplementation of pine needle compared to the control (P<0.05). In conclusion, these data indicate that 0.6% pine needle powder supplementation (T2) was most effective in decreasing mortality, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.263-272
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• 2016

In this study, we aimed to identify the nonsynonymous single nucleotide polymorphisms (nsSNPs) located in lipid metabolism-related genes because lipids are an important factor affecting the taste and flavor of meat, and they predict the functional consequences. The results showed that we identified 139 common nsSNPs in all five Korean native chicken (KNC) lines from the 81 genes related to lipid metabolism. Furthermore, sorting intolerant from tolerant (SIFT) and polymorphism phenotyping v2 (Polyphen-2) analyses predicted that among the genes, 14 nsSNPs of nine genes might be deleterious. Protein domain prediction of the nine genes revealed that all deleterious nsSNPs identified in this study were located outside the functional domain. This observation suggests that the common deleterious nsSNPs might be dispensable and have a minor effect on the traits of the KNCs.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.12
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• pp.1930-1938
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• 2018

Objective: The present study attempted to determine safe and sufficient growth promoters in poultry feeding. Methods: A total of 520 seven-day-old quail chicks were randomly allotted to eight treatment groups in a $4{\times}2$ factorial design experiment to evaluate the effect of different levels of humic acid (HA) and black cumin (BC) seed and their interactions on growth, carcass traits, gut microbes, and blood chemistry of growing quails. Quails were randomly distributed into 8 groups in a $4{\times}2$ factorial design, included 4 HA levels (0, 0.75, 1.5, and 2.25 g/kg diet) and 2 BC levels (0 or 5 g/ kg diet). Results: Increasing HA level associated with a gradual increase in final weight, feed intake and body weight gain along with an improvement in feed conversion ratio. Dietary addition of 5 g BC powder/kg diet gave similar results. The highest level of HA (2.25 g/kg diet) recorded the best values of carcass weight, breast yield, intestinal length, and intestinal weight comparing with the control and other HA levels. Total viable microbial counts decreased (p<0.05) with increasing levels of HA except the intermediate level (1.5 g/kg diet). The concentration of serum cholesterol and low density lipoprotein (excluding that 0.75 g HA) decreased (p<0.05) and high density lipoprotein increased (p = 0.034) along with increasing HA level. The interaction between the $2.25g\;HA{\times}5g$ gave the best results regarding most studied parameters. Conclusion: These findings indicated that HA combined with BC could be used as effective growth promoters, with the recommended level being 2.25 g HA+5 g BC/kg of quail diet.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.51-61
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• 2023

This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.