Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens

4계통 재래종 닭고기의 이화학적 특성 비교

  • Lee, Seung Gyu (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) ;
  • Utama, Dicky Tri (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) ;
  • Baek, Ki Ho (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University) ;
  • Park, Young Hyun (Dept. of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Han, Jae Yong (Dept. of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Sung Ki (Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University)
  • 이승규 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • ;
  • 백기호 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 박영현 (서울대학교 농생명공학부) ;
  • 한재용 (서울대학교 농생명공학부) ;
  • 이성기 (강원대학교 동물생명과학대학 축산식품과학전공)
  • Received : 2015.12.08
  • Accepted : 2015.12.23
  • Published : 2015.12.31
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Abstract

This study was conducted to compare carcass yield and meat quality among four lines of Korean native chickens (Yeonsan Ogye, Hyunin Black, Hoengseong Yakdak and Hwangbong) and White Leghorn as control. Chickens (N=23, male) were grown under same conditions and slaughtered at 56 weeks old to observe the physicochemical differences in breast and leg meats. The live and carcass weights of Hwangbong were significantly higher than other chickens (p<0.05). Four lines of Korean native chickens, regardless of the part, had higher shear force value than White Leghorn (p<0.05). In addition, the breast meat of Korean native chickens had higher cooking loss and lower water holding capacity than that of White Leghorn. The cooked meat of Hwangbong particularly were more chewy, gummy and cohesive with lower tenderness than other chickens (p<0.05). Oleic acid content which is related to meat flavor was significantly higher in the breast meat of Hoengseong Yakdak (39.6%). The meat of Korean native chickens had lower n6/n3 ratio, in which the breast and leg meat of Hoengseong Yakdak contained the lowest ratio (p<0.05). The meat of Hwangbong and Hoengseong Yakdak were more acceptable than the others according to sensory test (p<0.05).

본 연구는 4종의 재래닭인 연산오계, 현인흑계, 횡성약닭, 황봉의 육량과 육질을 상호 비교하기 위하여 실시하였고, 대조구로 백색 레그혼을 사용하였다. 시험용 닭을 모두 동일한 조건에서 56주간 사육하여 도계한 후 48시간에 이화학적 조사를 실시하였다. 4종의 재래닭은 모두 부위와 상관없이 백색레그혼에 비해 전단력이 높았다. 또한 4종류의 재래닭의 가슴육은 백색레그혼보다 n6/n3 지방산 비율과 보수력이 낮고 가열감량이 높았다(p<0.05). 생체중과 도체중은 황봉이 유의적으로 가장 높았다(p<0.05). 지방산 조성에서 맛과 관련이 있는 올레산 함량은 횡성약닭의 가슴육이 39.6%로 유의적으로 높았고, n6/n3 비율도 횡성약닭의 가슴육이 8.93, 다리육이 12.57로 다른 품종에 비해 유의적으로 낮았다(p<0.05). 연산오계는 가슴육과 다리육 모두에서 지방함량이 높았고, 품종 특성 때문에 $L^*$, $a^*$, $b^*$가 낮아 어두운 경향을 보였다(p<0.05). 조직감을 보면 황봉의 가슴육과 다리육에서 전단력, 응집성, 검성, 씹힘성이 높았다(p<0.05). 관능검사의 결과를 보면 향기는 황봉의 가슴육이 유의적으로 높았고, 종합기호도에서 황봉과 횡성약닭이 유의적으로 높았다(p<0.05). 결론적으로 4종류의 재래닭이 백색레그혼에 비해 공통적으로 조직이 단단하고 보수력이 낮은 특징을 보였고, 재래종간에도 조직감, 지방산 조성(n6/n3 비율), 육색, 관능검사에서 차이가 있는 것으로 나타났다.

Keywords

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