• Monthly Duck's Village
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• s.55
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• pp.56-64
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• 2008

오리에 대한 전문가가 없이 단순하게 오리를 과거 양계장이나 또는 육계농장이 그랬듯이 보온덮개 건물에 어떠한 최적의 환경 조건도 맞추어주지 않고 자연환기에 의해서 사양관리로 우리 스스로 오리를 사육하면서 많은 문제에 봉착해 있는 것 또한 오늘날 우리나라 오리 농장의 현실이라고 할 수 있다. 이렇게 열악한 환경에서 오리 농장을 경영하다 보니 자연스럽게 문제가 되는 것은 조류독감과 같은 외래성 질병의 영향으로부터 벗어나기가 어렵다는 것이라고 할 수 있다. 특히 조류독감은 이제 세계적인 문제를 동시다발적으로 일으킬 수 있는 중요한 바이러스성질환으로 우리 오리 농가 모두가 합심해서 그 발생을 막아야 하는 중요한 문제라고 할 수 있을것이다. 우리가 더 위생적이고 또한 더 품질이 좋은 오리고기의 생산을 위해서는 반드시 제대로 된 시설을 하지 않을 수 없다는 것을 알고 이 부분에 대하여 공부하고 연구할 필요가 있는것이다.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.137-145
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• 2018

This study was carried out to investigate the effect of carcass weight on the physicochemical and sensory traits of duck meat. In total, 150 duck carcasses were divided into five different weight groups. The fat content in both breast and leg meats tended to increase with increased carcass weight. The cooking loss was significantly higher in the <2,200 g weight group and decreased with increased carcass weight. There was no significant difference in pH, water-holding capacity, lightness, or redness among carcass weight groups. The shear force was significantly higher in the ${\geq}2,800g$ weight group. The oleic acid (C18:1, n9) content in both the breast and leg meats tended to increase with increased carcass weight. The unsaturated fatty acid content in the breast meats was similar for all the groups whereas its content in the leg meats increased with increased weight groups. There was no significant difference in the sensory scores among the treatments. Taken together, it may be said that the carcass weight had minor effects on the physicochemical traits of duck meat. Further studies are needed to determine the effects of different carcass weights in the same raising period on duck meat quality.

• Monthly Korean Chicken
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• v.3 no.3 s.21
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• pp.2-8
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• 1997

닭 경쟁력 강화사업추진 - 축산물 가공업무 농림부로 일원화 - 음식물찌꺼기 사료화사업 본격 추진 - 농림부 ‘97육류중미생물검사요령 고시 - 농림부, 질병예방접종사업 확대 - 태국 브로일러 수출 정체 - 덴마크, 살모넬라 없는 닭 생산 - 중국, 가금육 수출 호조 지속 - 지난해 오리고기 수입 급증 - 계사 보온에 가스사용 늘어 - 위생닭고기 유통 차별화 필요 - 개방식 육계사, 종야점등으로 생산성 향상

• Monthly Duck's Village
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• s.67
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• pp.68-70
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• 2009

농림수산식품부는 지속적으로 소비가 증가하고 있는 오리고기의 위생적 관리 및 생산성 향상을 위해 축산업 등록대상에 '종오리업'을 신설하여 축산업등록을 의무화하고, AI상시방역 체계구축과 사전 가축질병예방을 위해 '양계업'과 '오리사육업'의 축산업 등록대상 규모를 현행 $300m^2$이상에서 $50m^2$이상으로 확대하는 등을 주요 내용으로 하는 "축산법시행령"이 2008년 12월 24일 개정 공포되었다고 밝혔다. 축산업 등록대상 : (1)부화업 (2)계란집하업 (3)종축업(종돈업, 종계업, "종오리업") (4)대통령령으로 정하는 규모의 소사육업, 양계업, 그 밖에 대통령령으로 정하는 가축사육업 또한, 축산발전기금의 융자사무 취급기관을 농협 은행에서 새마을금고와 신용협동조합으로 확대하여, 농업인들이 편리한 금융기관을 선택 이용할 수 있게 되었다. 농림수산식품부는 앞으로도 의견 수렴을 통해 축산농업인의 불편사항을 해소하고, 위생적이고 안전한 축산물이 국민들에게 공급될 수 있도록 지속적으로 제도개선을 추진해 나갈 예정이다.

• Monthly Duck's Village
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• s.65
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• pp.49-56
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• 2008

대만정부는 1968년도에 오리에 대한 체계적인 연구를 수행할 수 있도록 연구소를 설립하여 오늘날 5개의 연구서에서 수많은 석박사가 육종, 질병, 영양, 관리에 이르기까지 체계적인 연구를 하고 있고 농민들은 이들의 기술적인 지원과 교육을 받아 오리알과 고기를 효율적으로 생산함은 물론 전체 생산량의 약 40% 가량을 일본에 수출하여 외화소득을 올리고 있었다. 한국처럼 단순히 종압(종자용 어미오리)을 수입하여 병아리를 부화 생산하는 단계를 넘어서 육종을 활발히 하여 건강하고 경제적인 오리를 기르고 있었다. 우리나라에서 큰 문제가 되고 있는 질병인 오리 혈증 바이러스성 간염, 바이러스성 장염은 별로 큰 문제가 되지 않고 가금콜레라(양계의 C.R.D와 유사)가 첫번째 중요질병이라고 하는 등 질병 발생양상도 크게 차이가 있었다. 바이러스 간염의 경우 대만은 백신을 접종하여 거의 100% 예방하고 있는데 우리나라는 아직 개발완료 단계인 것으로 알려지고 있다.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.73-80
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• 2005

This study was carried out to investigate the influence of dietary probiotics supplementation contained with astaxanthin synthesizing microorganism 'Phaffia rhodozyma' on the productivity and meat quality of ducks. Growth performance carried out during 45 days for day-old ducks offered in Joowonori incorporated. A total of 150 day-old ducks(cheribery) of mixed sex(M:F=1:1) were allotted into 5 groups. The basal diets were added with low levels of astaxanthin containing probiotics. We investigated mortality, bodyweight, and feed conversion used by growth performance. 45day-old ducks were butchered and carried out nutrients composition analysis, meat quality test, organoleptic examination, fatty acid analysis, cholesterol analysis, storage test, and astaxanthin concentration analysis. Control showed $3.7\%$ mortality and treatments showed $0\%$ mortality. These results showed improvement of immunity, for influence of dietary probiotics supplementation contained with astaxanthin. The control gained 2.68 kg and treatment gained 2.84 kg. The control was 2.15 and treatment was 1.83 for feed conversion. Treatment was increased feed conversion than control as significantly. The results of meat quality test showed that treatment was tender and taste more than control. The results of nutrients composition analysis showed that treatment was produced low fat and high protein meat. Ducks meat of treatments contained higher unsaturated fatty acid and lower cholesterol than control. The case of carotenoids confirmed that astaxanthin and $\beta-carotein$ were accumulated in duck meat.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.7-14
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• 2006

The effects of aerobic and vacuum packaging of fresh duck meat on meat qualities including color, cooking loss, shear force, lipid oxidation and fatty acid composition during cold storage were investigated. The result showed that pH of the samples were decreased as increasing storage time, and leg meat showed significantly (p<0.05) higher than breast meat. Redness showed significantly (p<0.05) higher value in breast meat compared to leg meat as increasing the storage time. However, TBARS value showed significantly (p<0.05) higher in breast meat compared to leg meat as increasing storage time. This result suggested that the lower pH affected lipid oxidation and discoloration of the meat samples. However, fatty acid composition of 1 day storage time showed that aerobic packaging of leg meat had lower (p<0.05) ratio of palmitic acid and higher (p<0.05) ratio of linoliec acid, whereas vacuum packaging of leg meat showed higher (p<0.05) ratio of palmitic acid at 7 days storage time than other treatments. Therefore, this data speculated that saturated fatty acid like palmitic acid and unsaturated fatty acid like linoleic acid were affected by lipid oxidation at different storage time. Finally, aerobic packaging meat accelerated lipid oxidation compared to vacuum packaging meat, hence self life was no longer better than vacuum packaging meat without relation of different type of meat from duck.

• Journal of Food Hygiene and Safety
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• v.34 no.2
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• pp.135-139
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• 2019

The objective of this research was to compare loop-mediated isothermal amplification (LAMP) with real-time polymerase chain reaction (PCR) for the rapid detection of pathogens in foods. In this study, the limits of detection (LODs) for Salmonella Typhimurium, Listeria monocytogenes, and Cronobacter sakazakii were evaluated in various foods. Among 11 samples tested for S. Typhimurium, LAMP and real-time PCR had the same LODs in beef and duck meat whereas real-time PCR was more sensitive than the LAMP in 8 samples. However, S. Typhimurium in chocolate samples was not detected by real-time PCR. The sensitivity of real-time PCR was high in all samples inoculated with L. monocytogenes and C. sakazakii whereas LAMP was more sensitive than real-time PCR in oil-rich foods. Therefore, LAMP can be shown as an easrer, more convenient method, as well as effective analytical method for testing difficult samples when employed in PCR.

• KOREAN POULTRY JOURNAL
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• v.38 no.6 s.440
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• pp.181-186
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• 2006

농림부 승진인사/ 한국축산환경기계협회-장동일 신임회장 취임/ (사)한국오리협회-인사변동 안내/ 농림부 · 국립수의과학검역원-영국산 가금 · 가금육 수입검역 잠정중단 조치 해제/ 덴마크산 가금 · 가금육 등 수입금지 조치 알림/ 농림부-삼계탕 · 오리고기 수출 '호조'/ 한국가금학회-춘계심포지움 개최/ 가축위생방역지원본부-1/4분기 농장방역실태점검 및 시료채취 결과/ 축산물등급판정소-'축산물등급판정 통계' 통계청 승인으로 공산력 확보/ 국립수의과학검역원-2006년 양계분야 협의회 1차 모임 가져/ 해외 악성가축전염병 발생동향 검토회의/ 동물약품 품질관리 향상을 위한 KVGMP업체 간담회 개최/ 수의전자현미경 도감 발간/가금수급안정위원회-오리데이 행상 개최/ 한국가축인공수정사협회-축산회관 입주/ 샴쌍둥이협회-샴쌍둥이 자선바자회

• Food Science of Animal Resources
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• v.24 no.1
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• pp.66-72
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• 2004

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in rice paddle and slaughtered. Samples including breast and leg were stored at 4$^{\circ}C$ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4${\pm}$1$^{\circ}C$ for 12hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p<0.05) with increasing onion percentages but crude fat content was significantly decreased(p<0.05). The moisture and crude protein of leg muscles were significantly increased(p<0.05) with increasing onion percentages but crude fat and crude ash were significantly decreased(p<0.05). The pH of breast muscle was significantly decreased(p<0.05) with increasing onion percentages, the pH of leg muscle was be highest in T1(p<0.05). Water holding capacity(WHC) significantly increased(p<0.05) with increasing onion percentage in both muscles. Hunter L＊ was significantly decreased with increasing onion percentage in breast muscles while Hunter b＊ significantly increased(p<0.05). In fatty acids composition of duck meat, mono-unsaturated fatty acid(MUFA) significantly decreased(p<0.05) while poly-unsaturated fatty acid(PUSFA) and EFA(essential fatty acid) were significantly high(p<0.05) with increasing onion percentage.