• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.13-18
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• 2018

Objective: Meat quality including muscle color in chickens is an important trait and continuous selective pressures for fast growth and high yield have negatively impacted this trait. This study was conducted to investigate genetic variations responsible for regulating muscle color. Methods: Whole genome re-sequencing analysis using Illumina HiSeq paired end read method was performed with pooled DNA samples isolated from two broiler chicken lines divergently selected for muscle color (high muscle color [HMC] and low muscle color [LMC]) along with their random bred control line (RAN). Sequencing read data was aligned to the chicken reference genome sequence for Red Jungle Fowl (Galgal4) using reference based genome alignment with NGen program of the Lasergene software package. The potential causal single nucleotide polymorphisms (SNPs) showing non-synonymous changes in coding DNA sequence regions were chosen in each line. Bioinformatic analyses to interpret functions of genes retaining SNPs were performed using the ingenuity pathways analysis (IPA). Results: Millions of SNPs were identified and totally 2,884 SNPs (1,307 for HMC and 1,577 for LMC) showing >75% SNP rates could induce non-synonymous mutations in amino acid sequences. Of those, SNPs showing over 10 read depths yielded 15 more reliable SNPs including 1 for HMC and 14 for LMC. The IPA analyses suggested that meat color in chickens appeared to be associated with chromosomal DNA stability, the functions of ubiquitylation (UBC) and quality and quantity of various subtypes of collagens. Conclusion: In this study, various potential genetic markers showing amino acid changes were identified in differential meat color lines, that can be used for further animal selection strategy.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.128-141
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• 2022

Compared to the conventional farms (CF) rearing of broilers, the rearing management of animal welfare-certified farms (AF) must provide low stocking density, perch, air regulation, and feeding plant-based protein. This study aimed to compare the effects of rearing management in CF and AF on blood parameters, meat quality, and bioactive compound content in Ross 308 broiler chickens at the farm level before transportation to slaughterhouses. Blood and meat samples were obtained at 28-35-dayold chickens from three CF and three AF. In blood samples, low-density lipoprotein cholesterol (p<0.05), triglyceride (p<0.001), glucose (p<0.01), total protein (p<0.001), albumin (p<0.01), and white blood cell (p<0.001) levels as well as the heterophil/ lymphocyte ratio [stress index (SI), p<0.001] were lower in broilers from AF than in CF. In meat samples, shear force (p<0.001, p<0.05), and carnosine contents (p<0.001, p<0.05) in both breast and thigh meat from AF were higher than those in meat from CF. The contents of linoleic acid (p<0.001), α-linolenic acid (p<0.001), and eicosapentaenoic acid (p<0.05) were higher in the samples from AF than those from CF. This study reveals that such differences are influenced by the different rearing factors in nutrition, housing, and management practices between CF and AF. Supplementation of plant-based protein and enough space to move due to lower stocking density accounts for the large differences between them. These results can be used as preliminary data showing that the AF system reduces the SI and enhances carnosine and polyunsaturated fatty acids levels in chicken meat at the farm level before transportation.

• Korean Journal of Poultry Science
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• v.25 no.3
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• pp.137-145
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• 1998

This study was conducted to compare the meat characteristics Korean Native Commercial Chicken(KNCC) by feeding system Feeding system of T$_1$ and T$_2$were same types from hatch to 8 weeks, starter diets( 0~4 weeks, mash, ME 3,l00kcal, CP 22.94%), grower diets(4~8 weeks, crumble, ME 3,l00kcal, CP 19.31%). Nutrient contents of finisher diets of T$_1$(pellet, M.E 3, 200kcal, CP 20.44%) was higher than T$_2$(mash, ME 3,l00kcal, CP 14.88%). Breast and legs meat of KNCC were used to analyze chemical composition, physicochemical characteristics, textural traits and sensory evaluation test. Live weight(L.W) /abdominal fat accumulation(A.F.A) was significantly different(P<0.05), but live weight(L.W) /dressed weight(D.W), percentage of cutted meat, chemical composition(moisture, CF, EE, CA), meat color(CIE), physicochemical properties, sensory evaluation score were not significantly by feeding systerns, at 12 ar'd 16 weeks of age.

• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.223-223
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• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• Korean Journal of Poultry Science
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• v.39 no.3
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• pp.163-166
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• 2012

This study was carried out to compare the cut meat yields of Cobb and Avian and their profits at productive aspect. Two different breeds, Cobb (34,086,758 birds) and Avian (4,087,600 birds) produced from January 2009 to August 2009 were used. The whole chickens were divided into cut meats including tenderloins, breast fillets, whole wings, boneless thighs, and drumsticks. The growth performance and cut meat yield of Cobb and Avian were measured to investigate possible profit difference. Cobb was superior in the aspect of production performance to Avian with significant differences in survival rate and slaughtering age. As the weight gained, the yields of Cobb increased in breast fillets and boneless thighs as well as lean meat percentage. Significantly higher yield (%) of breast fillets was produced by Cobb at size 14 when compared with Avian. However, there was no significant difference in expected market prices for both cut meat and whole chicken meat between the two breeds in all sizes.

• 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.27 no.11
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• pp.1638-1643
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• 2014

This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45) and commercial meat-type ducks (Grimaud, n = 45) were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP) and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn)/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05). Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05) than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05) than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.291-297
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• 2013

This study was conducted to evaluate the productivity of Korean native chicken (KNC) 2 strains crossbred. The number of chicks analyzed in this study was 300. Crossbreds used in this studywere A) KNC R strains ${\times}$ KNC meat type S strains, B) KNC egg-meat D strains ${\times}$ KNC meat type H strains, C) KNC egg-meat D strains ${\times}$ KNC meat type S strains, D) KNC egg-meat C strains ${\times}$ KNC native Y strains, and E) KNC native Y strains ${\times}$ KNC meat type H strains. The crossbreds C had the highest performance on body weight gains at 7~10 weeks but crossbreds D showed the lowest (p<0.05). The feed conversion ratio of crossbreds D was the highest value at every weeks (p<0.05). But the carcass weight and carcass ratio of crossbreds D was the lowest value at every weeks (p<0.05). For the percentage of cutted meat, the ranges of mean were 30.60~33.75% in breast, 21.48~24.72% in leg, 11.95~14.33% in wing, 21.91~25.83% in back and of 7.38~8.72% in neck. The percentage of cutted meat for leg was the highest value at every weeks (p<0.05). These results suggested that the development of new crossbreds should be necessary for better performance.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.55-61
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• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.