• 한국식생활문화학회지
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• 제37권2호
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• Asian-Australasian Journal of Animal Sciences
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• 제25권2호
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Asian-Australasian Journal of Animal Sciences
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• 제22권9호
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• pp.1241-1247
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• 2009

A large number of branded chicken products exist in Japan, and in some cases, the breed of chicken is an important factor used to attract consumer interest in the retail product. In order to establish a simple method for verifying such breed claims we applied the amplified fragment length polymorphism (AFLP) technique to nine chicken breeds (White Cornish, Red Cornish, White Plymouth Rock, New Hampshire, Rhode Island Red, Barred Plymouth Rock, Hinaidori, Tosajidori, Tsushimajidori) to search for molecular markers able to discriminate chicken breeds. Three breed-specific single nucleotide polymorphisms (SNP) were identified, one for each of Hinaidori, Tosajidori, or New Hampshire. A total of 219 individuals from the nine breeds were analyzed using a specific PCR test for each of these SNP. The PCR tests made it possible to discriminate between the breeds of chickens to identify products from these three breeds. This PCR method provides an efficient method for the routine analysis and verification of certified chicken products.

• 한국축산식품학회지
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• 제36권3호
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• pp.405-411
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• 2016

The effects of gaseous ozone exposure on the bacterial counts and oxidative properties were evaluated in duck and chicken breast fillets, which were stored under a continuous flux of gaseous ozone (10×10⁻⁶ kg O₃/m³/h) at 4±1℃ for 4 d. The ozone generator was set to on for 15 min and off for 105 min, and this cyclic timer was set during storage. Ozone effectively reduced the growth of coliform, aerobic and anaerobic bacteria in both chicken and duck breast. However, lipid oxidation occurred faster in duck breast than chicken breast with higher degree of discoloration, TBARS value, and antioxidant enzyme (glutathione peroxidase and catalase) activity decline rates. It is concluded that ozone effectively controlled the growth of bacteria in both chicken and duck breast with less effects on oxidative deterioration in chicken breast.

• 농업과학연구
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• 제10권2호
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• pp.393-405
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• 1983

The demand for livestock and poultry products including beef, pork, chicken, egg and milk whose income elasticities are relatively higher than other staple foods, has been increased significantly during the past two decades in response to the remarkable increase in per capita GNP. This trend will be continued during the fifth and the sixth five year economic development plan period beginning with 1982. The annual GNP growth rate will be 7.5% on the average during the next 10 years. It is greatly needed to estimate the demand for beef, pork, chicken egg and milk and to study the feasibilities of domestic production of livestock products for the formulation of adequate policies in order to equate the consumption and the production during the 1980s. So this study reviewed the possible changes in the food consumption patterns during the 1980s, estimated the demand for beef, pork, chicken, egg and milk by using empirical demand functions and finally made suggestions for the formulation of long term price stabilization policies for each livestock, poultry and dairy products through the equilibrium of the quantity of demand for and supply of the products. There are many factors affecting the demand for meats, but this study considered own price, prices of supplements and substitutes and per capita income as the independent variables in the demand equations. It was found that it's own price and income were most significantly affecting factors among others and the degree of substitution effects were remarkably different among the products. According to the meat demand derived in this study, per capita consumption of beef, pork and chicken in the base year 1982 was 11.2kg for total meat, 2.5kg beef, 6.0kg pork and 2.5kg chicken, 106 pieces egg, 15.1kg milk respectively, while those in 1991 were 19.3kg for total meat, 4.8kg beef, 9.6kg pork, 4.9kg chicken, 133pieces egg and 44.1kg milk. It is also predicted through this study that, when the level of production costs be maintained, the domestic production of pork and chicken will meet the demand for them during the fifth and sixth five year economic plan period. However, there will be chronic shortage of beef supply during the coming years. The annual import requirement will be 30,000tons to 40,000tons during the period. In order to stabilize the domestic livestock and poultry and dairy products market, the government should introduce measures to curb the increase in beef consumption by encouraging the consumption of pork and chicken. For this, the livestock production policy measures should be concentrated on : 1) the improvement of infrastructures of beef production by introducing advanced feeding and management technology, subsidies for the establishment of facilities and price support programs for farmers : 2) the development of dairy beef : 3) the reinforcement of the forecast systems for pork and chicken production and consumption.

• 한국축산식품학회지
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• 제37권1호
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• 한국가금학회지
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• 제22권3호
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• pp.167-178
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• 1995

The purpose of this research was to get basic information for the development of Korean native chicken industry by reviewing the current native chicken farm management and marketing situation of native chicken products(meat and eggs). The research was carried on the basis of the farm field survey covering 210 native chicken feeders out of 9 different local areas, and the results were as follows ; 1. Average raising size of native chicken flocks of sample farms was 1,787 heads and about 50% of those farms raised less than 500 heads chickens for self-sufficiency or on the side. 2. Most farmers made the decision to start on feeding native chickens in small scale with small amount of capital without sound feeding program, and their decision was mainly influenced by recommendation of mass-media( 19.5%) and neighbors (17.2%). 3. The average income per farm earned by raising the native chickens was 13,719 Won, and income per head of chicken was 8,800 Won. 4. About 40% of feeders expressed that the poor marketing management and lack of capital were the bottleneck to native chicken farm management. 5. About 70% of feeders evaluated the prospect of native chicken industry positively and so, about 60% of feeders hoped to expand the raising size in the future. 6. Most farmers directry made a bargain with marketer including middleman and enduser in selling the chicken products because there was not established special marketing system for native chicken products. 7. The sales age of native broiler was about 16~20 weeks and average body weight of broiler was 1.5~2.0 kg. And farm recieved price was not decided on the basis of each body weight or meat quality but only number of heads. 8. The average first egg-laying age of chickens was about 165 days and average annual laying rate was only about 56%. 9. In order to develop the successful Korean native chicken industry, followings are recommended ; 1) Reducing the production costs and increasing the productivity of native chickens should be carried out through technological research and development for sound feeding program of native chickens and sufficient fund supply. 2) Orderly native chicken marketing and pricing system should be established to give good vision about native chickens to farmers and to delight the consumers. 3) The measures for product differentiation including meat quality and nutritional value of native chicken products against other improved chickens should be actively taken by feeders and government.

• 한국축산식품학회지
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• 제35권4호
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• pp.431-440
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• 2015

Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.

• Animal Bioscience
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• 제37권1호
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• pp.28-38
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• 2024

Objective: Tibetan chickens, which have unique adaptations to extreme high-altitude environments, exhibit phenotypic and physiological characteristics that are distinct from those of lowland chickens. However, the mechanisms underlying hypoxic adaptation in the liver of chickens remain unknown. Methods: RNA-sequencing (RNA-Seq) technology was used to assess the differentially expressed genes (DEGs) involved in hypoxia adaptation in highland chickens (native Tibetan chicken [HT]) and lowland chickens (Langshan chicken [LS], Beijing You chicken [BJ], Qingyuan Partridge chicken [QY], and Chahua chicken [CH]). Results: A total of 352 co-DEGs were specifically screened between HT and four native lowland chicken breeds. Gene ontology and Kyoto encyclopedia of genes and genomes enrichment analyses indicated that these co-DEGs were widely involved in lipid metabolism processes, such as the peroxisome proliferator-activated receptors (PPAR) signaling pathway, fatty acid degradation, fatty acid metabolism and fatty acid biosynthesis. To further determine the relationship from the 352 co-DEGs, protein-protein interaction network was carried out and identified eight genes (ACSL1, CPT1A, ACOX1, PPARC1A, SCD, ACSBG2, ACACA, and FASN) as the potential regulating genes that are responsible for the altitude difference between the HT and other four lowland chicken breeds. Conclusion: This study provides novel insights into the molecular mechanisms regulating hypoxia adaptation via lipid metabolism in Tibetan chickens and other highland animals.

• 한국축산식품학회지
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• 제38권4호
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• pp.759-767
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• 2018

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat $d{\ddot{o}}ner$ sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat $d{\ddot{o}}ner$ isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.