• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.468-477
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• 2011

Optimum preparation conditions for chicken head soup base were determined in terms of the effects of amount of chicken head and cooking time using response surface methodology based on sensory properties. Sensory properties that were evaluated were yellowness, turbidity, bloody, chicken-brothy, organ meat-like, and fat-like flavor. All values of sensory characteristics increased remarkably with an increase in the amount of chicken head and cooking time. The optimum amount of chicken head and cooking time were determined to be 1800 g and 150 minutes, respectively. Chicken head soup base had less fat, free amino acids, nucleotides, and its derivatives, but had significantly more cholesterol, sodium, and iron than whole chicken soup base. In flavor compound analysis, the amount of hexanal of the chicken head soup base, which is related to fat rancidity flavor, was 11-fold higher than that of the whole chicken soup base.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.57-65
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• 2012

The purpose of this study was to determine the optimum amounts of vegetables to use for flavoring chicken head soup base. The effects of the amounts of ginger and onion on the sensory properties of chicken head soup base were examined, and the optimum amounts were determined using response surface methodology. Sensory properties that were evaluated were yellowness, turbidity, bloody flavor, chicken-brothiness, organ meat-like flavor, and sweet taste. The increased amounts of ginger and onion led to a decrease in bloody flavor and organ meat-like flavor. The optimum levels of ginger and onion were determined to be 40g and 50g, respectively. Chicken head soup base prepared with optimum amounts of vegetables contained more arginine, tryptophan, inosine monophosphate (IMP), and hypoxanthine than plain chicken head soup base. It also had less hexanal, which is related to fat rancidity.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.674-680
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• 2000

This study was conducted to investigate the effect of soaking and blanching of chicken- head on the quality of chicken-head broth. The longer soaking time, the lower the contents of free amino acids and nucleotide and its derivatives in chicken-head broth. Sensory panel showed that increased soaking time led to decreases in the degree of darkness, yellowness, turbidity and the intensity of bloody flavor and organ meat-like flavor. Optimal soaking time was determined to be 30 min according to the result of sensory evaluation. While the broth using unblanched chicken-head contained more free amino acids, nucleotide and its derivatives than the broth using blanched one, sensory test revealed no significant difference between two broths. Therefore, blanching was found to be unnecessary process for the preparation of chicken-head broth.

• The Korean Journal of Zoology
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• v.33 no.3
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• pp.247-254
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• 1990

Chicken monocular head and eye optokinetic nystagmus (OKN) were observed by coil recordings after intravitreal administration of GABA antagonists (picrotoxin and bicuculline) into the opened and closed eye. Before injection of drugs the chicken displayed an OKN for T-N stimulation being more efficient in evoking this visuomotor reflex than for N-T stimulation. The injection of GABA antagonist into the opened eye provoked a decrease or disappearance of the head and eye OKN. On the other hand, the injection of GABA antagonist into the closed eye, the head and eye OKN augmented. Thus, GABA antagonist abolished the directional asymmetry of the head and eye OKN, indicating the involvement of GABAergic mechanisms in the inhibition of the N-T component of the monocular OKN.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.584-591
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• 2003

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

• Korean Journal of Poultry Science
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• v.10 no.1
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• pp.1-22
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• 1983

The Purpose of this study is to examine both supply and demand side of broiler chicken in Korea. Especially the paper aims to investigate the broiler chicken production Dressing and marketing pattern which may affect the demand for it. It is generally understood that broiler chicken production becomes unstable because of frequent market price fluctuation mainly due to disequilibrium of quantities demanded ana supplied It is important to point out that marketing in the form dressed chicken has been enforced by the regulation in Seoul area since March 1st, 1983, though live birds have been customarily marketed for year. It is assumed that the subsituation of chicken meat for beef would save foreign exchanges, because increasingly large amount of beef is imported mainly thanked to a chronical shortage in local production. Main findings of this study may be summarized as follows: 1) Broiler chicker production has been rapidly increased recently, estimating 180-200 million head per year with the trend of contineous increase year after year. Price fluctuation during the year is found, especially summer and winter mainly due to seasonal demand change. It is known that mal-funconing of broiler chicken market may be one of the causes for a large Price fluctuation. Accordingly the increase of marketing efficiency may reduce the price fluctuation and also positively impact on creating demand for the chicken consumption. 2) It is also interesting to note that 90 percent of broilers are grown on the floor and almost 86 percent of total broilers composed of so called high-bros, weighing on an average more than 1.6kg per head Approximately 8 weeks are required for of around marketing birds at the feed efficiency of around 2.3-2.5 Average broiler farm raises between 1,000 and 2,000 head, showing a quite small scale of operation. Only a few sampled farmers follow an all-in and all-out method in broiler production.

• Korean Journal of Veterinary Research
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• v.27 no.1
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• pp.1-7
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• 1987

The present studies were designed to investigate the morphology and stainability of the chicken spermatozoa. Semen samples were collected by abdominal massage from 10 cocks of Arbor, Acres strain (egg breed) and 10 cocks of white Cornish strain (meat breed). The semen samples were diluted with Sarker's solution and were washed. Some of the semen smear slides were stained with seven differential stain methods and was compared with one another by light microscope. In addition to the staining already compared, the length of heads, middle pieces and tails of 400 spermatozoa of two chicken breed was measured with micrometer. The results obtained from these, studies were as follows: 1. Eosin stain appeared to give good results than hematoxylin, pre-treated protease and eosin or hematoxylin stain, pre-treated protease and hematoxylin-eosin stain, carbol-fuchsin, stain and Giemsa 9 technique in differential staining of spermatozoal three portions and pre-treated protease and eosin stain appeared as good staining methods for middle piece of spermatozoa. 2. The average length of chicken spermatozoa was $90.4{\pm}4.0{\mu}m$, and the average length of the head, middle piece and tail of spermatozoa was $13.0{\pm}0.5{\mu}m$, $3.8{\pm}0.2{\mu}m$ and $73.6{\pm}3.8{\mu}m$ lesoectively. 3. The average length of spermatozoa of Arbor Acres strain was $89.2{\pm}5.0{\mu}m$ and the average length of the head, middle piece and tail of spermatozoa was $12.9{\pm}0.5{\mu}m$, $3.8{\pm}0.2{\mu}m$ and $72.5{\pm}4.7{\mu}m$ respectively. The average length of spermatozoa of with Cornish was $91.6{\pm}3.0{\mu}m$ and the average length of the head, middle piece and tail of spermatozoa was $13.1{\pm}0.5{\mu}m$, $3.8{\pm}0.2{\mu}m$ and $74.7{\pm}2.8{\mu}m$ respectively.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.11 s.254
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• pp.1027-1034
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• 2006

In order to investigate flow characteristics of chicken blood in a micro tube of 100$\mu$m in diameter, in-vitro experiments were carried out using a micro-PIV technique. The micro-PIV system consists of a microscope, 2-head Nd:YAG laser, 12 bit cooled CCD camera and a delay generator. Chicken blood with 40% hematocrit was supplied into a micro tube using a syringe pump. The blood flow shows clearly the cell free layer near the tube wall and its thickness is increased with increasing the flow speed. The hemorheological characteristics of chicken blood, including shear rate and shear stress were estimated from the PIV velocity field data obtained. Since the aggregation index of chicken blood is less than 50% of human blood, non-Newtonian flow characteristics of chicken blood are smaller than those of human blood. As the flow rate increases, the degree of flatness in the velocity profile at the center region is decreased and the parabola-shaped shear stress distribution becomes to have a linear profile. Under the same flow rate, chicken blood shows higher shear stress, compared with human blood.

• Korean Journal of Veterinary Research
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• v.40 no.1
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• pp.110-116
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• 2000

Duck viral hepatitis is an acutic, highly infectious viral disease of young ducklings. The most practical means for controlling duck viral hepatitis is the vaccination of ducklings or of a breeding stock. We attempted to develop a vaccine strain of duck hepatitis virus (DHV) using a Korean isolate by serial chicken embryo passages. The propagation of DHV in chicken embryos was carried 140 passages. After the $50^{th}$ passage, of which the virus was non-pathogenic for ducklings, approximately every $20^{th}$ passage of the virus was tested for vaccinal efficacy. Both the $70^{th}$ and $90^{th}$ passage of the virus gave good protection against challenge infection to a DHV-DRL reference strain(type 1) and a virulent Korean isolate. The $110^{th}$, $125^{th}$ and $140^{th}$ passage of the virus were less protective than the $70^{th}$ and $90^{th}$ passage, which means that more than $110^{th}$ passage may lead to over-attenuation of the virus. Ducklings vaccinated with the chicken-embryo-adapted virus by oral, intramuscular or eye drop administration showed earlier resistance to challenge infection from 3 to 7 days postvaccination. Of the above methods, ducklings vaccinated intramuscularly presented the most rapid resistance against challenge. The minimum immune dose of the chicken-embryo-adapted virus in ducklings was also studied. Ducklings inoculated with a dose of $10^{2.0}\;ELD_{50}$ and below were not fully protected against challenge with a virulent DHV, showing a protection rate of 67% to 73%, but ducklings inoculated with a dose of $10^{3.0}\;ELD_{50}$ and over were completely protected. The virus yield of the chicken-embryo-adapted DHV was examined at 24hrs and 48hrs of the incubation time in the allantoic fluid, embryo head and embryo minus head of the embryonating egg. In all three components, the titer of the virus was higher at 48 hours than that at 24 hours after incubation. And the titer of the virus was higher in the embryo minus head, embryo head and the allantoic fluid, in order. Field trials for evaluating the efficacy of the attenuated DHV as a live vaccine were done in duck farms with about 25% mortality of flocks resulting from duck viral hepatitis. After the use of the experimental vaccine, the mortality due to duck viral hepatitis was dramatically reduced in the farms. These results indicated that the attenuated DHV using a Korean isolate could be a good candidate as a live vaccine strain of DHV in Korea.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.1-7
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• 2009

This study was performed to evaluate the effect of the level of stocking density of housing with or without window on chicken meat quality. The incidence of $1^+$ grade of whole chicken housed with window significantly influenced by stocking density. The incidence of $1^+$ grade chicken at high stocking density ($0.050\;m^2$/head), standard stocking density ($0.066\;m^2$/head), and low stocking density ($0.083\;m^2$/head) was 26, 52, and 66%, respectively. Breast muscle of chicken housed with window and with low stocking density showed higher incidence of $1^+$ grade than high stocking density. Also minor and severe PSE (pale, soft, extractive) incidence of chicken meat were showed 4% each, while the $1^+$ grade chicken was not appeared at low density. In chicken thigh, the incidence rate was not affected by stocking density. In chicken housed without window, the incidence of $1^+$ grade chicken in high, standard, and low stocking density was 18, 8, and 46%, respectively. Also, the incidence of $1^+$ grade chicken breast was 2.6 times higher than the chicken in low stocking density. However, incidence of $1^+$ grade thigh was not affected by the stocking density. These results suggest that high stocking density significantly reduced the incidence of $1^+$ grade chicken meat regardless of housing with or without window.