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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Poultry Science
Journal Basic Information
Journal DOI :
The Korean Society of Poultry Science
Editor in Chief :
Volume & Issues
Volume 14, Issue 2 - Nov 1987
Volume 14, Issue 1 - May 1987
Selecting the target year
Methodology of Chromosome Preparation and Banding Analysis in Gallus domesticus
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 89~96
The purpose of this paper to present morphological normal chick chromosomes and develope avian cytogenetic techniques including chromosome preparation and banding technique. The early chick embryos provide a consistent source of material with hish mitotic cells. Although chick embryo tissue gives excellent preparations, the 4-5 days embryo is somewhat incovenient materials, Most imp of ant for avian Chromosome analysis are the technical protocols to achieve adequate preservation, spreading, and staining of the full chromosome complement. To precise chromosome analysis, pro-metaphase states are required. Best results of banding will be obtained from air dried slides prepared from early chick embryos that have been aged at least 1 week. Good G-banding differentiation is achieved by adequate trypsin digestion fellowed by staining in Goe,sa dye. The results of C-banding is influenced by many factors including the conditions of Ba(OH)
, HCl treatment, and state of rinsing. In addition to precisely interprets banding patterns, the densitometric analysis is recommended.
Effect of Environmental Temperatures on Energy Metabolism of Laying Hen
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 97~102
The respiratory experiment was made on laying hen fed acclimented to three temperatures of 10, 20, and 30
. 1. The FHP of laying hen decreased with increasing room temperature. 2. The feed intake and heat production(HP) all decreased with increasing temperature. However, the highest energy retention was found with optimum temperature (20
). 3, The MEm's were 128,110, and 110kcalkg 0.75 for the 10, 20, and 30
of room temperature. The NAME's were 64,78, and 69 percent for the respective room temperature. The results indicated that the highest NAME was obtained with optimum temperature(20
). 4. Although there was no significant difference in the nitrogen retention(NR) at different temperatures, the NR was maximum at the optimum temperature(20
). 5. The experimental results suggest that in the Bone of thermal neutrality under cooler and hotter conditions heat loss is more dependent on the environmental temperature.
Studies on the Bioavailable Amino Acid of Feather Meals Processed by Different Methods - Available Amino Acid on the Meal Feeding of Semipurified and Purified Diet with Chick -
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 103~108
This study was conducted to bioassay of amino acid availability of feather meal processed by a different methods, commercial feather meal and raw feather meal, The feather meals were processed by labolatory pressure cooker(autoclave) at 2kg/
for 30 minutes ; 3kg/
for 90 minutes : 4kg/
for 120 minutes. Chick employed in the present experiment were Abor Acre strain, male or meat type (body weight, 100-140g), fed with semipurified diet and protein free diet was given during the determination of the metabolic and endogeneous amino acid. The contents of amino acid of samples were investigated by ion-exchange chromatography. The results were as follows; 1. The amino acid availability of raw, 2kg/
for 30 minutes, commercial, 4kg/
for 120 minutes and 3kg/
for 90 minutes of feather meal were -3.09, 63.28, 67.47, 71.22 and 73.75% respectively. 2. The essential amino acid availability of raw, 2kg/
for 30 minutes, commercial, 4kg/
for 120 minutes and 3kg/
for 90 minutes of feather meal were 2.55, 66.78, 66.89, 72,56 and 73.62%, respectively. 3. In individual amino acid of the different processing loather meal and commercial feather meal, biovailabilities were increased methionine, phenylalanine, leucine, arginine, threonine, isoleucine, however, histidine, lysine and aspartic acid were remarkely decreased. In conclusion, the bioavailability or amino acid for the feather meal processed at 3kg/
for 90 minutes was superior to those of other treatment or raw feather meal.
Effects of Amno Acids Supplemented to a Low- protein Broiler Diet
Park, Jin-Ho ;
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 109~111
Three experiments were conducted to show effects of adding amino acids to a broiler starter diet (0-3 weeks of age) low in protein. A diet of 22% protein with adequate levels of all essential amino acids was used as a reference diet. Supplementing an 18% protein diet with adequate amounts or methionine and lysine significantly improved performance of chicks. However, adding excessive amounts of these amino acids was detrimental, indicating that the excess aggravated deficiency or the third amino acid. Supplemental arginine tended to alleviate this aggravating effect.
Effect of Oviposition Time on Egg Qualities in Laying Hen
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 113~123
This study was carried out to investigate the effects of age of hen and oviposition time on egg weight, egg shell quality and e88 shape index in White Leghorn laying hens. The data were collected from 150 laying hens for about 4 months from September 1, 1986 to January 6, 1987. The results obtained from this study were summarized as follows; The percentage of the eggs produced before noon was decreased and that of the eggs produced after noon was increased as the hen gets older. Egg weight was increased rapidly to 270 days of age but after 270 days of age the rate of egg weight increase was slowly downed. The egg shell thickness became thinner and egg shell breaking strength was reduced and egg shape index was increased as the hen gets older. The egg weight was decreased as the oviposition time was proceeded and the regression coefficients of egg weight on oviposition time were -0.6788--0.4170, which means that the egg weight was decreased 0.4170-0.6788g per one hour delay of oviposition time. Egg shell thickness was increased 0. 0.00377-0.00643mm and egg shell breaking strength improved 0.0287-0.034kg/
per one hour delay of oviposition time. But it seems that there was no relationship between the oviposition time and the egg shape index.
Effects of Dietary Energy and Protein Levels on the Performance of Brown Layer in Summer
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 125~135
Total 720 brown layers were fed 9 rations differing in metabolizable energy (2500, 2700 and 2900 kcal/kg) and crude protein (13, 15 and 17%) levels for a period of 12 weeks in order to study the effects of dietary energy and protein levels on the performance of brwon layer in summer. As metabolizable energy level increased from 2500 to 2900Kcal/kg of feed egg production, daily feed and protein intake were decreased, but daily energy intake, energy requirement and feed cost per kilogram of egg mass were increased. There were no significant difference in egg weight, feed conversion and motality among dietary energy levels. On the other hand, as dietary Protein level increased from 13 to 17% egg Production, egg weight, daily protein intake and protein requirement per kilogram of egg mass were increased, but feed and energy requirement and feed cost per kilogram or egg mass were decreased. However daily feed intake and mortality were not affected by dietary protein level.
Changes in the Properties of Myofibrillar Proteins from Broiler Meat during Cold and Frozen Storage
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 137~143
This study was carried out to compare the changes in the extractability, biological activity, and solubility of myofibrillar proteins and actomyosins during storage period at 4
in pectoral. and leg muscle of broiler meat. 1. The results obtained are as fellows ; The extractabilities of myofibrillar proteins in pectoral and leg muscle were increased gradually to 7-days during storage at 4
and decreased slightly during frozen storage at -20
. The extractabilities of actomyosins in pectoral and legmuscle were not greatly changed during cold storage and decreased gradually during frozen storage. 2. The Ca
2+/-ATP ase activities of myofibrillar proteins in the both muscles were not greatly changed to 7-days during cold storage, and in the case of frozen storage, those were highest on the 2nd week, thereafter decreased with storage period. The Ca
2+/-ATPase activities of actomyosins in pectoral and leg muscle were decreased sightly only frist day during cold storage and decreased gently during frozen storage. 3. Myofibrillar proteins in the both muscles were solubilized completely at 0.20M KCl in fresh meat, at 0.25M (pectoral) and 0.30M KCl (leg) in the cold storage, and at 0.30M KCl in the frozen storage. Actomyosins of both muscles were solubilized completely at 0.40M KCl in fresh meat, cold and frozen storage.
The Effect of Freezing Rates on the Physico-Chemical Changes of Chicken Meat during Frozen Storage at -2
Korean Journal of Poultry Science, volume 14, issue 2, 1987, Pages 145~151
In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20
. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.