• Animal Bioscience
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• v.34 no.7
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• pp.1181-1192
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• 2021

Objective: The objective of the current study was to investigate the effects of dietary hatchery by-products (HBPs) as a replacement of fish meal (FM) on growth performance, relative organ weight, plasma measurements, immune organ index, meat quality, and tibia characteristics of broiler chickens. Methods: A total of 720 broiler chickens (3 d of age) were randomly allotted to 1 of 9 treatments with 8 replicates. Each replicate consisted of 5 male and 5 female birds. The basal diet was formulated to contain 5.0% commercial FM, whereas eight treatment diets were prepared by replacing 25%, 50%, 75%, or 100% of FM in the basal diet with infertile eggs (IFE) or a mixture of various HBPs (MIX); therefore, the inclusion levels of IFE or MIX in the experimental diets were 1.25%, 2.50%, 3.75%, or 5.00%. The diets and water were provided on an ad libitum basis for 32 d. Results: Increasing inclusion levels of IFE as a replacement of FM in diets had no effects on growth performance, plasma measurements, immune organ index, and tibia characteristics of broiler chickens. Increasing inclusion levels of IFE in diets increased (linear, p<0.05) meat lightness (L^*) but decreased (linear, p<0.05) meat redness (a^*). The breast meat pH at 1-h postmortem was increased (linear, p<0.05) by increasing inclusion levels of IFE in diets. Likewise, increasing inclusion levels of MIX in diets had no effects on growth performance, relative organ weight, plasma measurements, immune organ index, and tibia characteristics. However, increasing inclusion levels of MIX in diets increased (linear, p<0.05) 1-h postmortem pH but decreased (linear, p<0.05) 24-h postmortem pH of breast meat. Increasing inclusion levels of MIX in diets decreased (linear, p<0.05) thiobarbituric acid reactive substances values of breast meat. Conclusion: Both IFE and MIX are suitable alternatives to FM as protein ingredients in broiler diets.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.69-74
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• 2020

The current study was conducted to evaluate the effect of music enrichment on the live body weight of chickens and meat quality grade of the carcasses. Fourteen flocks at four broiler farms with identical windowless houses were provided with identical starter and finisher diets. These were either exposed to classical music or not exposed to any music from the starter to slaughter age. At 30 days posthatch, the chickens were transported from farms to a slaughterhouse. Two hundred carcasses from each flock were randomly selected for measurement of the carcass traits by the licensed meat inspectors at the slaughterhouse. The live body weights at the slaughter age were not significantly different between the two treatments. In addition, music enrichment did not affect meat freshness (i.e., torrymeter values) nor did it affect other carcass trait variables including percentage of bruises, flesh blemishes, abnormalities, and quality A grade. In conclusion, music enrichment did not affect the body weight or carcass quality of broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.11
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• pp.1685-1690
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• 2018

Objective: The pituitary specific transcription factor-1 (Pit-1) gene is responsible for pituitary development and growth hormone expression and is regarded as a pivotal candidate gene for growth and production in chickens. Therefore, the aim of this study was to investigate the association of Pit-1 polymorphisms with growth and feed efficiency traits in yellow meat-type chickens. Methods: In the present study, five single nucleotide polymorphisms (SNPs) of Pit-1 were selected and genotyped by high-throughput matrix-assisted laser desorption-ionization time-of-flight mass spectrometry in 724 meat-type chickens. Results: Association analysis showed that rs13687126 of Pit-1 was strongly associated with body weight gain (BWG) and feed intake (FI) (p<0.05), and that rs13687128 was significantly correlated with body weight at 70 days of age (BW70), BWG and feed conversion ratio (FCR) (p<0.05). SNP rs13905622 was strongly related to BW70 and FCR (p<0.05). Furthermore, birds with the GG genotype of rs13687126 had larger BWG and FI than those with the AG genotype (p<0.05). Individuals with the TT genotype of rs13687128 were significantly higher BW70 and BWG than those of the CT and CC genotype, while FCR was just the opposite (p<0.05). For rs13905622, the AA chickens showed strongly larger BW70 and lower FCR compared with the AT and TT chickens (p<0.05). Additionally, an ACA haplotype based on rs13687126, rs13687128, and rs13905622 had significant effects on BW70 and FCR (p<0.05). Conclusion: Our studies thus provide crucial evidence for the relationship between polymorphisms of Pit-1 and growth and feed efficiency traits which may be useful for meat-type chicken breeding programs.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.31-39
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• 2023

The objective of this study was to investigate the effect of exogenous protease supplementation in diets formulated with poultry by-product meal on growth performance, small intestine magnitudes, and meat physiochemical characters in broiler chickens from 21 to 35 days post-hatch. A total of 120, one-day-old "Arbor Acres Plus" broiler chickens (male: female - 50:50) were allocated one of two dietary treatments to give six replicates and ten birds per cage. Two dietary treatments included a control diet (CON) and a diet supplemented with protease (CON+Pro). At day 35, body weight and feed intakes were measured to calculate the feed conversion ratio for the entire experiment period. Two birds from each pen were euthanized to measure the relative lengths and relative weights of three small intestine sections and meat samples were collected for physiochemical characteristic analyses at 35 days post-hatch. Exogenous protease supplementation did not influence (P>0.05) growth performance but showed a tendency to improve FCR (P=0.082). Protease supplementation showed a tendency to reduce proximal small intestine length (P=0.091). Broilers offered dietary treatments influenced minced meat color where protease supplementation resulted in lower CIE b^* (P<0.001) colorimetric value for yellowness and showed a significant trend (P=0.059) on reducing meat redness CIE a^*. In conclusion, the addition of exogenous protease to a broiler diet formulated with poultry by-product meal did not affect the growth performance, small intestine magnitudes, and meat physiochemical parameters (except CIE b^*) in broiler chickens.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.335-345
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• 2015

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).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.618-624
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• 2008

A 35-day trial was carried out to determine the influence of dietary cinnamon powder (CNP) on the sensory evaluation and quality of chicken meat, carcass characteristics, plasma lipid level and growth performance of broiler chickens. There were 5 treatment groups: control; CNP 2.0%; CNP 3.0%; CNP 4.0%; and CNP 5.0%. The body weight of the broilers fed the diets containing 3.0% CNP was higher than the broilers fed the control feeds (p<0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p<0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p<0.05) compared to the control group. The carcass percentage, chicken breast and thigh weight were not different between the CNP and control groups. The WHC was significantly higher in the chickens fed 4% CNP diet, while the TBARS was significantly lower (p<0.05) in the chickens fed 3% CNP diet compared to the control group. The color of the breast muscle from the chickens fed 3% CNP diet was lighter than those from the control groups (p<0.05). The sensory evaluation of the taste and savor related to CNP in fried or boiled chicken meat were significantly better from the broiler chicken fed diets containing CNP than the control group (p<0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1766-1772
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.217-225
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• 2021

This study compares the physicochemical characteristics and fatty acid composition of three Korean native chickens and broilers. Ten whole raw broiler chickens and ten each from the three Korean native chickens (KNCs), Hanhyup 3 (HH3), Woormatdak 1 (WRMD1), and Woormatdak 2 (WRMD2), were purchased from the meat market. Their breast and thigh meat were used as samples. The proximate composition, pH, color, water-holding capacity (WHC), shear force, collagen content, and fatty acid composition were determined. In breast meat, the moisture content of HH3 (74.94%) and WRMD1 (74.74%) was lower than that of the broilers (77.1%, P<0.05). No significant difference was found in crude protein, lipids, and ash contents. The crude fat from thigh meat from HH3 and WRMD2 was lower than that of broilers (P<0.05). The redness of WRMD1 was the highest in both breast and thigh meat (P<0.05). The WHC of the breast meat of WRMD1 was lower than that of HH3 and WRMD2. In thigh meat, the WHC of the broilers was significantly higher than that of the KNCs. In breast meat, the shear force of WRMD2 was significantly lower than that of the broilers, HH3, and WRMD1, while no significant difference was found in thigh meat. The collagen content and arachidonic acid levels of the KNCs were significantly higher than those of the broilers for breast and thigh meats. No significant differences were observed among the KNCs. This result can be used to improve the quality of KNC but further studies on the bioactive compounds, taste, and volatile compounds of KNCs are required.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1038-1046
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• 2013

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The $L^*$ values of breast and thigh meat, but not the $a^*$ values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.204-208
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• 2000

The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 360 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef The highest level detected for each of the various pathogens was . less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for low species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.