• Food Science of Animal Resources
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• v.41 no.2
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• pp.312-323
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• 2021

The purpose of this study was to use 1H nuclear magnetic resonance (1H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used in Samgye. Further, each breed was differentiated using multivariate analyses, including a machine learning algorithm designed to use metabolic information from each type of chicken obtained using 1H-13C heteronuclear single quantum coherence (2D NMR). Breast meat from KNC-D chickens were superior to those of conventional KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In the multivariate analysis, meat portions (breast and thigh) and chicken breeds (KNCs and WSB) could be clearly distinguished based on the outcomes of the principal component analysis and partial least square-discriminant analysis (R2=0.945; Q2=0.901). Based on this, we determined the receiver operating characteristic (ROC) curve for each of these components. AUC analysis identified 10 features which could be consistently applied to distinguish between all KNCs and WSB chickens in both breast (0.988) and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR could successfully quantify various target metabolites which could be used to distinguish between different chicken breeds based on their metabolic profile.

• Animal Bioscience
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• v.37 no.6
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• pp.1065-1076
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• 2024

Objective: This study aimed to assess the effects of dietary mulberry leaves on the growth, production performance, gut microbiota, and immunological parameters of poultry and livestock. Methods: The PubMed, Embase, and Scopus databases were systematically analyzed to identify pertinent studies up to December 2022. The effects of mulberry leaf diet was assessed using the weighted mean difference, and the 95% confidence interval was calculated using a random-effects model. Results: In total, 18 studies that sampled 2,335 poultry and livestock were selected for analysis. Mulberry leaves improved the average daily gain and reduced the feed/meat ratio in finishing pigs, and the average daily gain and average daily feed intake in chicken. In production performance, mulberry leaves lowered the half carcass weight, slaughter rate, and loin eye area in pigs, and the slaughter rate in chickens. Regarding meat quality in pigs, mulberry leaves reduced the cooked meat percentage, shear force, crude protein, and crude ash, and increased the 24 h pH and water content. In chickens, it increased the drip loss, shear force, 45 min and 24 h pH, crude protein, and crude ash. Mulberry leaves also affect the abundances of gut microbiota, including Bacteroides, Prevotella, Megamonas, Escherichia-Shigella, Butyricicoccus, unclassified Ruminococcaceae, Bifidobacterium, Lactobacillus, and Escherichia coli in poultry and livestock. Mulberry leaves at different doses were associated with changes in antioxidant capacity in chickens, and immune organ indexes in pigs. With respect to egg quality, mulberry leaves at different doses improved the shell strength, yolk color, eggshell thickness, and eggshell weight. However, moderate doses diminished the egg yolk ratio and the egg yolk moisture content. Conclusion: In general, dietary mulberry leaves improved the growth, production performance, and immunological parameters in poultry and livestock, although the effects varied at different doses.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.735-747
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• 2023

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed. SNPs were shown to be significant in 15 traits: C10:0, C14:0, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C20:0, C20:2, C20:3n-6, C20:4n-6, C20:5n-3, C24:0, C24:1n-9, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). These SNPs were mostly located on chromosome 10 and around the following genes: ACSS3, BTG1, MCEE, PPARGC1A, ACSL4, ELOVL4, CYB5R4, ME1, and TRPM1. Both oleic acid and arachidonic acid contained the candidate genes: MCEE and TRPM1. These two fatty acids are antagonistic to each other and have been identified as traits that contribute to the production of volatile fatty acids. The results of this study improve our understanding of the genetic mechanisms through which fatty acids in chicken affect the meat flavor.

• Korean Journal of Poultry Science
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• v.47 no.1
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• pp.1-7
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• 2020

The effect of stocking density on the growth and meat quality of native Korean chickens was investigated. A total of 364 one-day-old native Korean chickens were randomly assigned to one of 5 treatments, each of which was replicated 4 times. Five distinct stocking densities-14, 15, 16, 18, and 22 birds/㎡-were compared. The diet was fed ad libitum for 10 weeks. Results indicated that the final body weight, body weight gain, and feed intake were lower (P<0.05) for the 22 birds/㎡ stock density as compared to the other stock densities. There was no significant difference in the feed conversion ratio, proximate analysis (DM, crude protein, crude fat, and crude ash), water-holding capacity, and cooking loss among the different stock densities. These results indicate that increasing the stock density to 22 birds/㎡ elicits some negative effects on the growth performance and meat quality of Korean-native chickens.

• Animal Bioscience
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• v.37 no.6
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• pp.1053-1064
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• 2024

Objective: This study aims to investigate the interactive effect of a glycine equivalent (Gly_equi) and standardized ileal digestible threonine (SID Thr) levels in low crude protein diets on performance, blood biochemistry, pectoral muscular creatine content and oxidative stability of meat in broiler chickens from 21 to 42 days. Methods: A total of 1,500, twenty-one-day-old Cobb-Vantress male broiler chickens were distributed in a completely randomized 5×3 factorial arrangement of Gly_equi×SID Thr with five replicates of 20 birds each. Fifteen dietary treatments of 16.5% CP were formulated to contain five levels of total Gly_equi (1.16%, 1.26%, 1.36%, 1.46%, and 1.56%) and three levels of SID Thr (0.58%; 0.68% and 0.78%). Results: Interaction effects (p<0.05) of Gly_equi and SID Thr levels were observed for weight gain, carcass yield, pectoral muscular creatine content and serum uric acid. Higher levels of Gly_equi increased (p = 0.040) weight gain in 0.58% and 0.68% SID Thr diets compare to the 0.78% SID Thr diet. The SID Thr level at 0.68% improved (p = 0.040) feed conversion compared to other SID Thr diets. Levels of Gly_equi equal to or above 1.26% in diets with 0.78% SID Thr resulted in birds with higher (p = 0.033) pectoral muscular creatine content. The breast meat yield observed in the 0.68% SID Thr diet was higher (p = 0.05) compared to the 0.58% SID Thr diet. There was a quadratic effect of Gly_equi levels for pectoral pectoral muscular creatine content (p = 0.008), breast meat yield (p = 0.030), and serum total protein concentrations (p = 0.040), and the optimal levels were estimated to be 1.47%, 1.35%, and 1.40% Gly_equi, respectively. The lowest (p = 0.050) concentration of malondialdehyde in the breast meat was found in 0.68% SID Thr diets at 1.36% Gly_equi. Conclusion: The minimum dietary level of Gly_equi needed to improve performance in low crude protein diets is 1.26% with adequate SID Thr levels for broiler chickens.

• 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.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.408-415
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• 2013

The objective of this experiment was to assess the use of different vitamin D metabolites in the feed of broiler chickens and the effects of the metabolites on performance, bone parameters and meat quality. A total of 952 one-day-old male broiler chicks were distributed in a completely randomised design, with four treatments, seven replicates and 34 birds per experimental unit. The treatments consisted of four different sources of vitamin D included in the diet, $D_3$, $25(OH)D_3$, $1,25(OH)_2D_3$, and $1{\alpha}(OH)D_3$, providing 2000 and 1600 IU of vitamin D in the starter (1 to 21 d) and growth phases (22 to 42 d), respectively. Mean weight, feed:gain and weight gain throughout the rearing period were less in animals fed $1{\alpha}(OH)D_3$ when compared with the other treatments (p<0.05). No significant differences were noted among the treatments (p>0.05) for various bone parameters. Meat colour differed among the treatments (p>0.05). All of the metabolites used in the diets, with the exception of $1{\alpha}(OH)D_3$, can be used for broiler chickens without problems for performance and bone quality, however, some aspects of meat quality were affected.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.187-197
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• 2020

The present study was conducted to evaluate the effects of black soldier fly larvae oil (BSFLO) from the black soldier fly larvae (BSFL) as a partial or total replacement of soybean oil (SBO) on growth performance, fatty acid (FA) profile, and meat quality of broiler chickens from 1 to 5 wk of age. A total of 210 male broiler chickens (Ross 308) at one-day of age were randomly allotted to 3 dietary treatments (10 replicates and 7 birds/group): a basal control diet (CON), the basal diet in which the SBO was replaced by 50% (50 BSFLO) or 100% (100 BSFLO) of BSFLO. The growth performance, physical measurements and chemical traits of leg meat, and sensory analysis of breast meat were not influenced by diets. However, the relative weight (g/kg) of gizzard of CON was significantly higher (14.85, 12.52, and 13.02 for CON, 50 BSFLO, and 100 BSFLO; p < 0.05) than that of other treatments. As expected, the FA profile of breast meat was affected by BSFLO inclusion. The proportion (%) of saturated fatty acid (SFA) was increased (27.16, 27.58, and 28.72 for CON, 50 BSFLO, and 100 BSFLO; p < 0.05) by BSFLO inclusion and the percentage (%) of MUFA was also increased (43.36, 44.58, and 48.55 for CON, 50 BSFLO, and 100 BSFLO; p < 0.01). On the contrary, the proportion (%) of PUFA was decreased (29.49, 27.84, and 22.74 for CON, 50 BSFLO, and 100 BSFLO; p < 0.01). In conclusion, the present study suggests that the replacement of BSFLO did not show an adverse effect on growth performance and it could be an ingredient as a dietary fat source for a broiler diet.