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Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens
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  • Journal title : Korean Journal of Poultry Science
  • Volume 42, Issue 4,  2015, pp.335-345
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2015.42.4.335
 Title & Authors
Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens
Lee, Seung Gyu; Utama, Dicky Tri; Baek, Ki Ho; Park, Young Hyun; Han, Jae Yong; Lee, Sung Ki;
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This study was conducted to compare carcass yield and meat quality among four lines of Korean native chickens (Yeonsan Ogye, Hyunin Black, Hoengseong Yakdak and Hwangbong) and White Leghorn as control. Chickens (N=23, male) were grown under same conditions and slaughtered at 56 weeks old to observe the physicochemical differences in breast and leg meats. The live and carcass weights of Hwangbong were significantly higher than other chickens (p<0.05). Four lines of Korean native chickens, regardless of the part, had higher shear force value than White Leghorn (p<0.05). In addition, the breast meat of Korean native chickens had higher cooking loss and lower water holding capacity than that of White Leghorn. The cooked meat of Hwangbong particularly were more chewy, gummy and cohesive with lower tenderness than other chickens (p<0.05). Oleic acid content which is related to meat flavor was significantly higher in the breast meat of Hoengseong Yakdak (39.6%). The meat of Korean native chickens had lower n6/n3 ratio, in which the breast and leg meat of Hoengseong Yakdak contained the lowest ratio (p<0.05). The meat of Hwangbong and Hoengseong Yakdak were more acceptable than the others according to sensory test (p<0.05).
Korean native chickens;Yeonsan Ogye;Hyunin Black;Hoengseong Yakdak;Hwangbong;meat quality;
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