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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 17, Issue 4 - Dec 1990
Volume 17, Issue 3 - Sep 1990
Volume 17, Issue 2 - Jun 1990
Volume 17, Issue 1 - Mar 1990
Selecting the target year
Mechanically Deboned Poultry Meat
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 63~70
Studies on the Estimation of the Genetic Parameters on All Traits in Korean Native Ogol Fowl III Estimations of the Heritabilities and Genetic Correlations on the Egg Shape Index and Egg Qualities
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 71~78
This study was conducted to estimate heritabilities and genetic correlations on egg shape index and egg qualities in Korean Native Ogol fowl. The date analysis were a total of 58,320 eggs in 450 pullets bred from 150 dams and 20 sires of korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows：1. On the egg shape index and egg qualities, the egg shape index at first egg, 300 and 500 days of age were 75.044, 74.169 and 72.601 ； the shell thickness were 0.342, 0.320 and 0.326 mm： the albumen height were 6.014, 5.161 and 4.807mm：the Haugh units were 83.903, 71.348 and 71.136, respectively. 2. The heritabilities estimates of egg shape index and egg qualifies based on the varience of sires, dams and combined components were 0.120-0.827, 0.485-0.503 and 0.232-0.872 for egg shape index at first egg, 300 days and 500 days of age： 0.197-0.819. 0.184-0.756 and 0.279-0.557 for shell thickness at first egg, 300days and 500days of age：0.202-0.678, 0.119-0.394 and 0.225-0.527 for albumen height at first egg, 300 and 500 days of age 0.108-0.669, 0.237-0.251 and 0.354-0.443 for Haugh units at first egg 300days and 500days of age. 3. The genetic correlation coefficients of egg shape index and egg qualifies were as follows; between egg shape index and shell thickness, albumen height and Haugh units were 0.596-0.909, 0.384-0.943 and 0.121-0.619：between shell thickness and albumen height. Haugh units were 0.082-0.596, -0.076-0.167：between albumen height and Haugh units were 0.374-0.964.
Relative Biopotency of Tri-iodothyronine and Thyroxine for Inducing Oxygen Consumption in Young Chicks
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 79~82
An experiment was conducted to evaluate relative biopotency of tri-iodothyronine (
) and thyroxine (
) to induce oxygen consumption in young chicks. Four experimental groups of 3 chicks were injected with
at a dose of 500 or 1000mg per kg body weight, and thereafter oxygen consumption was measured by indirect calorimetry using a respiration apparatus. Oxygen consumption was significantly increased at 2 and 4 hour in the
treated chicks at 500mg at 2 hour. From coefficient of a multiple regression equation of oxygen consumption on
, it was concluded that
was shown to be two to three times as biologically active as
Enhanced Release of Cholecystokinin by Dietary Components in Chicks
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 83~91
The effect of dietary components on cholecystokinin (CCK) release into plasma was investigated in chicks by feeding a meal through a stomach tube, followed by the CCK determination with specific CCK-8 antibody. In experimental 1, the results showed that both isolated soya protein and an amino acid mixture simulating the amino acid composition of the soya protein increased the release of CCK, though to a lesser extent with a delayed response in the former, when added to a protein-free diet. Among amino acids added singly to the protein-free diet, phenylalanine was more efficient than arginine and valine, exerting a response almost identical to the complete amino acid mixture. In experimental 2 and 3, by feeding the protein diets supplemented SBTI, piasma CCK level was promptly increased and this response was in a dose dependent fashion during the measurement time, being higher at 1000 than at 100 mg/kg diet. Since the SBTI supplementation did not affect crop emptying rates significantly, it was concluded that SBTI by itself enhanced CCK release into circulation.
Utilization of Canola Full-Fat Seeds and the Restored Mixture of Meal and Oil by Broiler
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 93~100
Two experiments were conducted to assess the use of full-fat canola seed and restored oil meal plus oil of canola in the ration for broiler chicks. In the first experiment, broilers received diets containing 10% heated or non-heated full-fat canola seed and conola oil meal mixed with corresponding oil or animal fat. In the second experiment, broiler diets contained 10 or 20% of canola seed and canoia meal mixed with canola oil. Heat treatment of full-fat canola seed and the types of fat mixed with meals had no significant effect on all of broiler performance and nutrient retention parameters investigated. Bioilers consuming 10 to 20% dietary canola seed or mixture of canola meal plus oil performed as well as the control birds. It is concluded that the canola seed or the mixture of restored canola meal plus oil or fat can be well utilized by broiler at dietary levels of 10 to 20%.
Metabolizable Energy Contents and Amino Acid Availability values in the Full-Fat Seeds, Oil Meals and Oils of Canola
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 101~107
Apparent and true metabolizable energy (AME and TME) contents and true amino acid availability (TAAA) values of full-fat seed, oil meal and oil of canola were assayed employing mature Single Comb white Leghorn roosters. For AME, test diets containing 30% level of canola full-fat seed, oil meal, oil meal plus oil or 10% level of oil were fed for a 3-day adaptation period, followed by a 4-day fecal collection period. For TME and TAAA, 30g test diets were force-fed and total excreta were collected for 48 hours, following a 24 hour fasting period. Metabolizable energy values were corrected to zero nitrogen balance(AMEn and TMEn), Canola contained 4,485, 1,984,8,275 and 5,655kcal/kg of AMEn and 4,577, 2,103, 8,487 and 5,630kcal/kg of TMEn for full-fat seed, oil meal, oil and mixture of meal plus oil, respectirely. The mixtures of oil meal plus oil had significantly higher available energy contents than the full-fat seeds (p＜0.01) . In general, TAAA values of full-fat seed were higher than those of oil meal.
Studies on the Activity and Stability of Egg White lysozyme
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 109~114
Enzymatic activity of isolated Lysozyme from egg white by cation ion-exchange chromatography was detected with various methods and stability of lysozyme in solution was studied by heat and pH treatments. Lysozyme activity refered to mg pure lysozyme/mg sample was more accurate although it needed standard lysozyme. But lysozyme activity refered to units/mg sample could be detected easily and reducted total detection time. Enzymatic activity of isolated lysozyme which dissolved in 0.066M phosphate buffer(pH 6.3) and then incubated at
for 2hr was increased remarkably on the lysis of Micrococcus lysodeikticus. The activity of isolated lysozyme by CM Sephadex C-25 was higher in eluting solution of above O. D. 1.0 at 640nm and attained 36, 000 units/mg solid. The stability of isolated lysozyme was decreased by various heat treatment. Activity began to decrease above 6
and dropped rapidly at
. Especially, 35% loss of activity occured in 0.066M phosphate buffer at
. for 15min. The stability of lysozyme was also affected by pH. lysozyme was very stable in acidic solution but in alkaline solution. Enzymatic activity showed maximum value at pH 3.0 solution while decreased rapidly above pH 6.0 solution.
Studies on Extending the Shelf-life of Refrigerated Chicken 1. Effects of Potassium Sorbate and/or Ascorbic Acid Dip on Microbial and Sensory Quality of Refrigerated Chicken
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 115~122
Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on she]f-life of chicken parts stored at
was investigated. There was no remarkable difference in the microbial growth between 1% ascorbic acid dipped chicken parts and untreated chicken parts. Off-odor developed after 8 days storage and bacterial spoilage was occurred after 12 days storage. 7.5% potassium sorbate dip significantly retarded mesophilic and psychrotrophic counts compared with untreated, markedly reduced growth rate of Enterobacteriaceae. Fecal coliforms were not detected and bacterial spoilage was not occurred until 21 days storage. off-odor developed after 19 days storage and color was not significantly deteriorated until 21 days storage. Additional effect of 7.5% potassium sorbate and 1% ascorbic acid dip was found on retarded mesophilic, psychrotrophic and Enterobacteriaceae counts compared with 7.5% potassium sorbate dip alone. Bacterial spoilage was not occurred until 21 days storage. off-odor developed after 21 days storage and color was not significantly deteriorated until 21 dayss storage.
Antioxidant Activity of Ginseng in a Chicken Model System
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 123~126
Antioxidant activity of ginseng was studied in a chicken model system containing sodium nitrite, sorbic acid and ascorbate with or without ginseng. Results obtained are as follows. 1. The antioxidant effect of ginseng increased with increasing concentration but the increment decreased with increasing concentration. 2. In the sample containing sodium nitrite, sorbic acid and ascorbate, the addition of ginseng enhanced the antioxidant effect. Treatment with ginseng, nitrite, sorbic acid and asrorbate( G-NaSoAs) showed the highest antioxidant activity whereas that with nitrite and sorbic acid(NaSo) did the lowest.
Studies on Heat Stability of Egg Albumen Gel 1. Effects of Heating Time and Temperature, PH and NaCl Concentration on Heat Stability of Egg Albumen Gel
Korean Journal of Poultry Science, volume 17, issue 2, 1990, Pages 127~133
This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-
, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment(
, 30min) showed higher hardness at alkaline range compared to low heat treatment(
, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.