Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

  • Choo, Y.K. (Department of Animal Science and Technology, Konkuk University) ;
  • Kwon, H.J. (Department of Animal Science and Technology, Konkuk University) ;
  • Oh, S.T. (Department of Animal Science and Technology, Konkuk University) ;
  • Um, J.S. (Nonghyup Feed Inc.) ;
  • Kim, B.G. (Department of Animal Science and Technology, Konkuk University) ;
  • Kang, C.W. (Department of Animal Science and Technology, Konkuk University) ;
  • Lee, S.K. (Department of Animal Products and Food Science, Kangwon National University) ;
  • An, B.K. (Department of Animal Science and Technology, Konkuk University)
  • Received : 2013.10.07
  • Accepted : 2014.01.02
  • Published : 2014.03.01


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.


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