• Korean Journal of Poultry Science
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• v.39 no.2
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• pp.87-95
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• 2012

This experiment was conducted to investigate the effects of varying levels of metabolizable energy (ME) and crude protein (CP) on growth performance and carcass characteristics in layer-type growing male chicks. Nine hundred 1-d-old Hy-Line Brown male chicks were randomly allocated to 30 pens in a $2{\times}3$ factorial design. The experimental diets contained 2 levels of ME (2,800 kcal/kg and 2,950 kcal/kg) in combination with 3 levels of CP (17%, 18.5%, and, 20%). A significant interaction of ME and CP on feed intake was observed (p<0.05). No interaction was observed between ME and CP for 53 d BW gain or FCR, which improved linearly with dietary CP levels (p<0.05). A significant interaction or tendency was observed between ME and CP levels. The intake of ME for 1 g BW gain was linearly decreased with increasing CP levels (p<0.001). The intake of CP per bird was significantly increased in low ME (2,800 kcal/kg) treatment than that of the high ME treatment (2,950 kcal/kg) (p<0.05), and dietary CP level had more influence on CP intake for gram BW gain than level of ME. The relative weights of liver, spleen, breast meat and, leg were not influenced by the dietary treatments. Serum BUN, albumin, creatinine, and the activities of GOT and GPT were not influenced significantly by the diet treatment. In conclusion, the growth performance in layer-type male chicks was linearly increased when the level of dietary CP increased. The ME and CP did not affect the carcass characteristics and blood profiles. Therefore, the optimum levels of dietary ME and CP to improve the growth were 2,800 kcal/kg and above 18.5% in layer-type growing male chicks, respectively.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.415-421
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• 2010

This work was carried out to investigate chemical composition and meat quality of crossbred Korean native chickens (KNC). Ninety 1-d male chicks were used in this work and were divided into 4 groups as A: (KNC egg-meat type C strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), B: (KNC egg-meat type C strains $\times$ KNC meat type H strains) (female) $\times$ KNC meat type S strains (male), C: (KNC native R strains $\times$ KNC meat type S strains) (female) $\times$ KNC meat type H strains (male), D: (KNC native L strains $\times$ KNC meat type H strains) (female) $\times$ Ross broiler (male) strains. They were fed the broiler diets for 12 weeks at the flat house and twenty seven chickens were slaughtered at week 5 and 10. Chicken thigh and breast were weighed and physicochemical compositions and sensory characteristics were investigated. Physical compositions of meats have no difference among strains at 5 week, and B strains differed from other strains at 10 week (P<0.05). The pH, moisture, and collagen content of meat from B strains were lower than other strains at 5 week. Ash and collagen of A strains were the lowest at 10 week (P<0.05), but others have no difference among strains. In sensory test, juiciness of D strains was the highest at 5 week, and tenderness of B strains was the lowest at 10 week (P<0.05). In conclusion, the crossbreeding of KNC did not affect physical traits but affected chemical composition of the chicken meat slaughtered at 5 week.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.29-39
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• 2017

This study examined the effects of adding dried blood mixed with Macsumsuk to the feed of broiler chickens. The blood had been dried at $200^{\circ}C$ in an ultra-high-temperature injection system and mixed in a 70:30 proportion of blood meal to Macsumsuk. The experiment consisted of four treatment groups of 150 chickens each. The control group received common broiler feed only, while treatment groups T1, T2, and T3 received feed supplemented with 0.5, 1.0, and 3.0% of the blood meal/Macsumsuk mixture, respectively. The diets were fed for a total of 35 days. Compared with the controls, body weight gain was improved in groups T1 (1,621 g), T2 (1,749 g), and T3 (1,739 g) (1,621-1,749 g vs. 1,448.5 g, respectively) and feed efficiency increased (p<0.01). The carcass rate in group T3 was higher by 83.26% than that in the controls (75.96 %) (p<0.01). The water holding capacity (WHC) increased in groups T1 and T2 (62.27 and 63.80% respectively) compared with controls (p<0.01). The intestine length was longer in groups T1 and T2 (53.98-55.48) than in controls (45.81) (p<0.01). Adding 0.5-1.0% of the dried blood meal Macsumsuk supplement resulted in a significant reduction in the cholesterol content (39.28~47.34 mg/100 g) compared with the controls (50.44 mg/100 g) (p<0.001); furthermore, the proportions of fatty acids including oleic (C18:1n9), ${\gamma}-linoleic$ (C18:3n6), eicosenoic (C20:1n9), and arachidonic (C20:4n6) acids were significantly increased (p<0.01). Compared with controls, the proportion of unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), and proportion of UFA / SFA in group T1 was (68.66 vs. 69.35%, 51.22 vs 52.00%, and 2.19 vs. 2.26%, respectively) (p<0.05). However, the amino acid content of cystine and methionine of the treatment group (0.43~0.57%) was significantly higher than that of controls (0.38~0.46%) (p<0.05). Overall, supplementing the feed with 0.5-1.0% of the mixture of blood meal Macsumsuk improved productivity by increasing weight gain and feed efficiency, improved meat quality by increasing the water-holding capacity and levels of unsaturated fatty acids, and improved meat color.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.165-170
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• 2004

The objective of this study was to evaluate the carcass and meat quality of broiler chicken when slaughtered after treating with different source of grain(T1, 100% corn; T2, 50% corn + 50% brown rice; T3, 100% brown rice) in broiler diet. The carcass weight was decreased when feeding level of rice increased. The yield of breast was higher in T2(18.6%) than T1(17.3%) and T3(l7.9%). The L values(L *) and b values(b*) in meat color were decreased as the feeding level of rice increased when compared to T1(P < 0.05). Warner-Bratzler shear force(WBS) values were higher in T2 and T3 compared to T1. Cooking loss(%) was increased for T2(23.49%) and T3(24.50%) compared to T1(22.90%). In fatty acid composition, linoleic acid(C18:2, n6) contents were significantly lower in T2(31.89%) and T3(27.89%) when compared to TI(33.21%)(P < 0.05), and the total contents of unsaturated fatty acids(UFA) were 76.85%(T1), 77.22%(T2), or 75.49%(T3). The ratio of n6/n3 was decreased as the level of rice increased in the feed(T1 19.89%, T2 17.73%, and T3 17.01%). In conclusion, the meat quality was not significantly different between T1 and T2 from the results of carcass weight, meat color, WBS, and fatty acid composition; therefore, brown rice can be substituted for 50% of corn in the broiler diets.