Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Study on Performance and Meat Characteristics in Korean Native Commercial Chicken II. Study on Meat Characteristics in Korean Native Commercial Chicken by Feeding System

한국재래닭의 육용실용계의 발육 및 육질특성 구명 연구 2. 사료 급여체계에 따른 한국재래닭 육용실용계 계육의 특성

  • Published : 1998.09.01
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Abstract

This study was conducted to compare the meat characteristics Korean Native Commercial Chicken(KNCC) by feeding system Feeding system of T$_1$ and T$_2$were same types from hatch to 8 weeks, starter diets( 0~4 weeks, mash, ME 3,l00kcal, CP 22.94%), grower diets(4~8 weeks, crumble, ME 3,l00kcal, CP 19.31%). Nutrient contents of finisher diets of T$_1$(pellet, M.E 3, 200kcal, CP 20.44%) was higher than T$_2$(mash, ME 3,l00kcal, CP 14.88%). Breast and legs meat of KNCC were used to analyze chemical composition, physicochemical characteristics, textural traits and sensory evaluation test. Live weight(L.W) /abdominal fat accumulation(A.F.A) was significantly different(P<0.05), but live weight(L.W) /dressed weight(D.W), percentage of cutted meat, chemical composition(moisture, CF, EE, CA), meat color(CIE), physicochemical properties, sensory evaluation score were not significantly by feeding systerns, at 12 ar'd 16 weeks of age.

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References

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