• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1230-1237
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• 2003

Organic farming is an emerging area for crop and livestock production, processing, marketing, trade and consumption, and, therefore, for research all over the world. In developed countries it has made significant inroads but the developing countries especially the Asian countries are in the stage of conception only, as far as organic livestock production is concerned. Some Latin American countries have started exporting organic meat products to developed countries. In such a scenario, information needed in the area of organic livestock production has increased significantly. This paper reviews the developments so far and prospects for future for organic meat production in Asian countries.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.211-217
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• 2003

A study was conducted to investigate the fattening performance, physico-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed organic sulfur. Total three hundred and sixty chicks of eight weeks old were replaced in individual cage from 8 to 10 weeks old. Four levels of organic sulfur (0, 1.0, 2.0, 4.0%) containing 45% sulfur were added into basal diet containing CP 19% and ME 2,950 kcal/kg. Weight gain, feed intake, fred conversion were weekly measured. The proximate composition, physico-chemical properties of breast meat, vaccine titer and sensory characteristics were examined at the end of experiment. Weight gain, feed intake and feed conversion of birds fed organic sulfur were not statistically different with control. There were no significant difference in feed intake and feed conversion. However, abdominal fat(%) of birds fed organic sulfur tended to increase compared with control. Crude fat of breast meat decreased significantly in organic sulfur treatments(P<0.05). The red color of breast meat seemed to increase but was not statistically different among the treatments. Cooking loss showed decrements significantly in organic sulfur treatments(P<0.05). Mechanical Hardness, cohesiveness and springiness were prone to be high and gumminess greatly high in breast meat of birds fed organic sulfur addition compared with control. Juiciness tended to increase and greasiness decreased(P<0.05) in organic sulfur treatments by the sensory evaluation. The overall acceptability of the breast meat was the highest at 2.0% organic sulfur added chicks(P<0.01). There were no different blood cholesterol, AST, ALT and BUN.

• Korean Journal of Organic Agriculture
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• v.22 no.2
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• pp.219-228
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• 2014

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.338-349
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• 2020

The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) at 0.3 ppm on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content were compared against the commercial inorganic sodium selenite (Na-Se) and the combination of the two, in commercial broilers. A total of 540 one day-old chicks were assigned at random to 3 dietary treatments : i) commercial inorganic selenium as control or T1, ii) a 1:1 ratio of inorganic and organic selenium as T2, and iii) organic selenium as T3. Carcass composition, meat characteristics, cholesterol content, fatty acid composition, and ribonucleotide content were generally unaffected by treatments. However, discrepancy were significantly observed in glutathione peroxidase activity (GSH-Px) and water holding capacity, with organic selenium showing higher glutathione peroxidase activity (p<0.01) and lower shrinkage loss (p<0.05), respectively. These findings could be explained by the contribution of organic selenium in bioavailability of GSH-Px. However, having conducted in a commercial close house system with sufficient amount of nutritional supplementation, the present study demonstrated little or no effects of organic Zn-L-SeMet on meat characteristics, fatty acid composition, and ribonucleotide content (flavor characteristic) in broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.838-844
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• 2016

This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET) for meat characteristics (carcass, meat quality and fatty acid (FA) profiles), of domestic geese "Anser anser domesticus" raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01) were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner-Bratzler shear force (between 7.62 and $8.87kg/cm^2$), which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001), reflecting the optimum nutritional values as a component of a healthy consumer diet.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.207-214
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• 2011

The influence of supplementing diets with various levels of organic zinc (OZ) on the performance, meat quality attributes, and sensory properties of broiler chickens was investigated. A total of 3,200 1-d-old female broiler chicks were randomly allotted to 16 floor pens (replicates) with 200 birds per pen. A corn-wheat-soybean meal basal diet (control) was formulated and 20 ppm OZ (20 OZ), 40 ppm OZ (40 OZ), or 80 ppm OZ (80 OZ) was added to the basal diet to form four dietary treatments with four replicates per treatment. Live performance of broiler chickens, meat quality, and sensory properties were evaluated. The results showed no significant difference among the treatments for live performance of broiler chickens. Significant increases (p<0.05) in thigh skin epidermis and dermis thickness were shown in the OZ supplementation groups; however, no effect of OZ on the thickness of back skin epidermis or dermis was found. Dietary OZ levels did not affect the pH of breast and thigh meat or the water holding capacity (WHC) of thigh meat, but the WHC of breast meat increased significantly (p<0.05) when birds were fed 40 OZ and 80 OZ. Results of a sensory analysis showed no differences among the dietary treatments. In conclusion, dietary OZ did not affect live performance or sensory properties of broiler chickens but did increase the WHC of breast meat and thickness of skin layers; thus, improving carcass quality in broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1600-1607
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• 2014

A total of 120 finishing pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc) with an average body weight (BW) of $49.72{\pm}1.72kg$ were used in 12-wk trial to evaluate the effects of protected organic acids on growth performance, nutrient digestibility, fecal micro flora, meat quality and fecal gas emission. Pigs were randomly allotted to one of three dietary treatments (10 replication pens with 4 pigs per pen) in a randomly complete block design based on their initial BW. Each dietary treatment consisted of: Control (CON/basal diet), OA1 (basal diet+0.1% organic acids) and OA2 (basal diet+0.2% organic acids). Dietary treatment with protected organic acid blends linearly improved (p<0.001) average daily gain during 0 to 6 week, 6 to 12 week as well as overall with the increase in their inclusion level in the diet. The dry matter, N, and energy digestibility was higher (linear effect, p<0.001) with the increase in the dose of protected organic acid blends during 12 week. During week 6, a decrease (linear effect, p = 0.01) in fecal ammonia contents was observed with the increase in the level of protected organic acid blends on d 3 and d 5 of fermentation. Moreover, acetic acid emission decreased linearly (p = 0.02) on d7 of fermentation with the increase in the level of protected organic acid blends. During 12 weeks, linear decrease (p<0.001) in fecal ammonia on d 3 and d 5 and acetic acid content on d 5 of fermentation was observed with the increase in the level of protected organic acid blends. Supplementation of protected organic acid blends linearly increased the longissimus muscle area with the increasing concentration of organic acids. Moreover, color of meat increased (linear effect, quadratic effect, p<0.001, p<0.002 respectively) and firmness of meat showed quadratic effect (p = 0.003) with the inclusion of increasing level of protected organic acid in the diet. During the 6 week, increment in the level of protected organic acid blends decreased (linear effect, p = 0.01) Escherichia coli (E. coli) counts and increased (linear effect, p = 0.004) Lactobacillus counts. During 12-wk of experimental trial, feces from pigs fed diet supplemented with organic acid blends showed linear reduction (p<0.001) of E. coli counts and the tendency of linear increase (p = 0.06) in Lactobacillus count with the increase in the level of organic acid blends. In conclusion, 0.2% protected organic acids blends positively affected growth performance, nutrient digestibility, fecal gas emission and meat quality in finishing pigs without any adverse effects on blood parameters.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.987-997
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• 2016

The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (p<0.05). FG had the higher breast yield, whereas SG had the higher thigh-drumstick yield (p<0.05). The O system resulted in a higher amount of abdominal fat (p<0.05). In addition, the O system values were higher for dry matter, crude ash, crude protein, and $pH^{15}$ values in breast meat, and for crude ash, crude protein, and $pH^{15}$ values in drumstick meat (p<0.05). In addition, total saturated fatty acids, total mono-unsaturated fatty acids, and total omega 3 were significantly higher in the O system than in the C system. Thus, the O system showed a positive advantage compared to the C system regarding female chicken meat quality, primarily within the ash, protein, and total omega 3 fatty acid profiles. In conclusion, the present study indicated that the main factor affecting the carcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.2
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• pp.155-164
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• 2010

Emission from biomass combustion such as meat charbroiling is an important source of organic aerosol. Since source profiles are necessary input profiles for source apportionment of aerosol by a chemical mass balance model, meat cooking organic source profiles are developed by measuring organic marker compounds, including palmitic acid, stearic acid, oleic acid and cholesterol as well as PAH compounds. Emissions from meat and pork charbroiling are collected on quartz filters with a PM10-high volume sampler, extracted with organic solvents, derivatized with diazomethane/TMS and analyzed by GC/MS isotope dilution method. Organic and elemental carbon are also analyzed by an OCEC analyzer. Wt.% of cholesterol to the organic carbon(OC) content from beef and pork charbroiling is only 0.056 and 0.062, but wt. % of all saturated fatty acids to the OC content from beef and pork charbroiling is 2.727 and 2.022, and the wt% of all unsaturated fatty acids to the OC content is 0.278 and 0.438, respectively. Content of total PAH compounds to the OC content from beef charbroiling is higher than that from pork charbroiling, and those are 0.116 wt% and 0.044 wt%. Among PAH compounds benzo(a)pyrene as a single compound is account for 0.0071 wt% and 0.0023 wt% of OC content from beef and pork charbroiling. Ratios of marker compound to cholesterol are calculated, and those values are in good agreement with the values already reported at the food cooking emission, indicating that they can be used as organic source profiles for the apportionment of organic aerosol.

• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.277-282
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• 2005

The current study was conducted to investigate the effect of organic selenium in mushroom cultured media (MCM) on beef quality. Each five of 20 Hanwoo steers(20 - 24 month, approximately 613 kg) were assigned to four levels of the selenium content(O.l, 0.3, 0.6, 0.9 dry matter based ppm), and the feeding treatments were enforced for 12 weeks. The results showed that m. longissimus from the 0.1 ppm feeding supplementation had greatly higher intramuscular fat content than other treatments(13.1 %). In meat color, the 0.1 ppm treatment showed the lowest lightness(CIE $L^*$)(P< 0.05) and had a tendency to have lower redness(CIE $a^*$). The treatment had no noticeable effect on moisture, protein, and ash content, cooking loss, water-holding capacity and purge loss. The 0.3 ppm treatment resulted in the toughest meat(assessed by WB-shear force) with 4.54 kg / inch', while other groups showed a similar toughness ranging from 3.3 to 3.7 kg/ inchl . Sensory characteristics in juiciness and flavor intensity had a tendency of increasing as organic selenium concentration increased, but tenderness was not influenced by the contents. The result indicated that the organic selenium feeding affects meat qualities to different extent, and further study is required to examine anti-oxidant effect of selenium in vivo.