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Chemical Compositions of the Four Lines of Korean Native Chickens
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  • Journal title : Korean Journal of Poultry Science
  • Volume 43, Issue 2,  2016, pp.119-128
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2016.43.2.119
 Title & Authors
Chemical Compositions of the Four Lines of Korean Native Chickens
Lee, Kyu Chul; Lee, Sung-Ki; Kim, Hye Kyung;
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 Abstract
This study was conducted to compare nutritional composition and taste-related compounds of breast and thigh meats from four lines of Korean native chickens (KNC) Yeonsan Ogye, Hyunin Black, Hwangbong, and Hoengseong Yakdak. White Leghorn (WL) was used as a control. Fifteen male chickens (three chickens in each line) were grown under same condition and slaughtered at 53 weeks old. The contents of Fe and K in KNC, especially Hwangbong breast meat and thigh meat of Hyunin Black and Hoengseong Yakdak, were higher than WL. The contents of Na were lower in KNC compared with WL regardless of parts (p<0.05). Vitamin A contents were higher in thigh meat of WL and Hyunin Black, and vitamin contents were lower in Hoengseong Yakdak than other lines. Vitamin were higher in breast meat of four lines of KNC and thigh meat of Hoengseong Yakdak than WL. Total amino acid contents were higher in breast meat of KNC than WL. The level of good-tasting amino acids were significantly higher in breast meat of Hoengseong Yakdak and WL, and thigh meat of Hyunin Black and WL than other lines of chickens (p<0.05). The ratio of good-tasting amino acids to bitter tasting amino acids was higher in breast meat of Hoengseong Yakdak and thigh meat of Hyunin Black than WL. IMP contents were higher in Hyunin Black and WL than other lines of chickens. Based on these results, it can be concluded that four lines of KNC may have superior nutritional quality and taste when compared with WL.
 Keywords
Korean native chickens;Yeonsan Ogye;Hyunin Black;Hoengseong Yakdak;Hwangbong;nutritional composition;taste-related compounds;
 Language
Korean
 Cited by
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