Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Physiochemical Characteristics of the Meat from Korean Native Chicken and Broiler Reared and Slaughtered as the Same Conditions

동일 조건에서 사육한 토종닭과 일반 육계 도체의 이화학적 특성

  • Lee, Kyung-Haeng (Department of Food and Nutrition, Chungju National University) ;
  • Jung, Yeon-Kuk (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Jun-Heon (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Heo, Kang-Nyeong (Depeartment of Poultry, National Institute of Animal Science, RDA) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
  • 이경행 (충주대학교 식품영양학과) ;
  • 정연국 (충남대학교 동물자원생명과학과) ;
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 이준헌 (충남대학교 동물자원생명과학과) ;
  • 허강녕 (국립축산과학원 가금과) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2011.08.16
  • Accepted : 2011.09.15
  • Published : 2011.09.30
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Abstract

Broilers were raised as the same environmental conditions with Korean native chickens (KNC) and slaughtered at the same age (13 week) to observe the physiochemical differences in breast and leg meat. The crude fat content of broilers was significantly higher than that of KNC in both breast and leg meat. pH of both breast and leg meat of broiler was lower than that of KNC. Redness of breast meat surface was higher in broiler than KNC. Except for the chewiness of raw leg meat, which was higher in KNC than broiler, the results of texture showed no difference between broilers and KNC. However, the collagen content of leg meat of KNC (6.78 mg/g) was significantly higher than that of broilers (3.12 mg/g). Results showed that broilers reared and slaughtered as the same conditions with KNC had significantly higher fat content while lower collagen content. Therefore, these physicochemical differences clearly indicate that the meat characteristics of broilers cannot be similar to KNC even if the environmental conditions and slaughter age are identical.

토종닭과 일반 육계의 차이점을 확인하기 위하여 일반 육계를 토종닭과 동일한 사육 조건에서 사육하고, 2.0 kg 내외의 시기인 13주령에 맞추어 일반 육계도 도계하여 다소비 부위인 가슴육과 다리육을 분리하여 이화학적 차이를 분석하였다. 일반 육계의 가슴육 및 다리육에서 조지방의 함량이 토종닭의 조지방 함량보다 유의적으로 높게 나타났다. pH는 가슴육 및 다리육 모두 토종닭보다 일반 육계에서 유의적으로 높게 나타났으나, 보수력과 명도는 큰 차이가 없었다. 그러나 일반 육계의 가슴육에서 적색도가 높은 것으로 확인되었다. 조직감의 경우에 있어서는 신선 다리육의 씹힘성이 토종닭에서 높게 나타난 것 이외에는 토종닭과 일반 육계간의 차이가 없었다. 그러나 다리육에서 콜라겐 함량은 토종닭의 경우, 6.78 mg/g으로 일반 육계(3.12 mg/g)보다 2배 이상 높은 값을 나타내었다. 결론적으로 토종닭과 동일하게 사육한 13주령의 일반 육계는 토종닭과 비교하여 지방 함량이 너무 많고 콜라겐 함량이 적기 때문에 토종닭과는 유의적인 이화학적 차이를 보였다. 이는 일반 육계를 토종닭과 같은 조건으로 사육한다고 하더라도 육질이 토종닭과 유사해질 수 없음을 의미한다.

Keywords

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