• Title, Summary, Keyword: Broiler chicks

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Comparison of Micronutrients and Flavor Compounds in Breast Meat of Native Chicken Strains and Baeksemi for Samgyetang (삼계용 토종닭과 백세미 가슴살의 미량영양소 및 풍미물질 비교)

  • Lee, Seong-Yun;Park, Ji-Young;Nam, Ki-Chang
    • Korean Journal of Poultry Science
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    • v.46 no.4
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    • pp.255-262
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    • 2019
  • The micronutrients and flavor compounds of three new native chicken strains (A, C, and D) being developed in a breeding program (Golden Seed Project) were compared with a commercial native chicken strain (H) and the Baeksemi (W, white semi broiler). After 100 male chicks in each strains were reared for 5 weeks, the breast muscles from randomly selected 40 birds were analyzed at 8 replications. Native chicken strain A had greater amounts of α-tocopherol and α-tocotrienol compared with strain W. Native chicken strains showed higher contents of vitamin B12 than Stain W. Stain H strain had the highest values of cholesterol content and strain D did the lowest. There was no different content of most minerals between native chickens (A, C, D, and H) and W, but Cu were more contained in native chicken strains compared with W. In terms of nucleotide-related flavor compounds, Stain A had the lowest content of hypoxanthine and strain D had highest inosine monophosphate. Native chicken strains had higher contents of umami-related free amino acids (glutamate and aspartate) than W. Among native chickens, strain A had more amounts in the contents of taurine, tasty flavor compounds, and certain vitamins, despite of the relatively low growth productivity. This result will provide information to select a strain with characteristic meat quality in a chicken breeding program.