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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 31, Issue 4 - Dec 2004
Volume 31, Issue 3 - Sep 2004
Volume 31, Issue 2 - Jun 2004
Volume 31, Issue 1 - Mar 2004
Selecting the target year
Measurement of the Rate of Protein Synthesis in Chickens by HPLC/MS
Seo, S.S. ; Coon, C. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 137~143
The fractional synthesis rates(FSR) were measured with 2l-wk and 3l-wk-old broiler breeder pullets and hens to investigate the effect of sexual maturity on FSR. The FSR were obtained from chicken tissues and blood samples using High-Performance Liquid Chromatography/Mass Spectrometry(HPLC/MS). A L-l-13C, 15N -leucine saline solution was infused by bolus injection as a tracer into broiler breeder pullets in the experiment. A rapid HPLC/MS method was developed to measure the isotopic enrichments of leucine in plasma, tissue samples, and eggs. The enrichments of stable isotope leucine incorporated into protein and the enrichments of the stable isotope free leucine were measured in liver, breast muscle and blood samples. Two sets of experiments were conducted. In experiment one, 2l-wk-old, sexually immature broiler breeder pullets were divided into groups of three and blood samples were collected at 20 or 30 min intervals until 1.5 h from initial injection. The pullets were sacrificed in groups of three at varying time intervals for 7 h after injection. The liver, breast muscle and blood samples were removed for analysis. The FSR were estimated to be 8.7l%/day for liver, 4.06％/day for breast muscle, and 5.08％/day for blood samples in 30 minutes after injection from the enrichment ratios. In experiment two, sexually matured 3l-wk-old broiler breeder hens were assorted into groups of three and blood samples were obtained at 20 or 30 min intervals for 2 h. The FSR for blood samples were determined. The broiler breeder hens were sacrificed in groups of three at various time intervals until 7 h after injection and liver, breast muscle and blood samples were removed for analysis. The FSR were calculated to be 5.96％/day for liver. Eggs were collected from five chickens daily for 10 days after large bolus injection. The average of total enrichments of stable isotope in egg albumin was increased by 0.064% at 4 days after injection and was back to normal in 7 days.
Nutritional Values of Rice Bran and Effects of Its Dietary Supplementations on the Performances of Broiler Chickens
Shin Y. K. ; Kim K. E. ; Shin S. C. ; You S. J. ; Kim S. K. ; An B. K. ; Kang C. W. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 145~150
Two experiments were conducted to evaluate the nutritional values of rice bran and to examine effects of its dietary supplementation on broiler performances. In the first experiment, true metabolizable energy(TME), nitrogen corrected true metabolizable energy(TMEn), and true amino acid availability(TAAA) values of the rice bran were determined by force-feeding sixteen roosters(ISA-Brown). In the second experiment, 3-week-old male broiler chickens(Avian) were divided into four groups and fed each one of four experimental diets containing 0, 5, 10 or 15% rice bran for 21 days. TME and TMEn values of the rice bran(dry matter basis) were 3.25 kcal/g and 3.12 kcal/g, respectively, and the average TAAA value of the 16 amino acids was 76.21%. The average feed intake and body weight gain of the birds fed diets containing rice bran were apparently greater than those of the control group although the differences were not significant statistically. From the results, it can be concluded that feed formulation using bioavailability values, such as TMEn and TAAA, is an effective method for protecting the high variation in growth performances and that rice bran can be used for broiler feeds to 15% without any significant negative effects.
Effect of Granite Porphyry Supplementation on Growth Performance and Meat Sensory Quality in Broiler Chickens
Choi T. H. ; Kim D. W. ; Ahn S. M. ; You S. J. ; Kim S. K. ; An B. K. ; Kang C. W. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 151~155
This experiment was conducted to investigate the influence of dietary supplementation of granite porphyry (GP) on growth performances and meat sensory quality in commercial broiler chicks. A total of four hundred-fifty 5-day-old male broiler chicks were divided into 15 pens and fed one of five experimental diets for 5 weeks; 0% GP with antibiotics (Control), 1% GP with or without antibiotics, and 2% GP with or without antibiotics. Final body weight and daily weight gain of all GP supplemented groups were slightly higher than those of control. Feed conversion rate was improved in GP 1 % supplemented groups, although there was no significant difference. Feeding antibiotics in addition to GP did not influence the growth parameters. Relative weights of liver and abdominal fat tended to be reduced in broiler chickens fed GP supplemented diets. Feeding of 2% GP diet resulted in a significant improvement in meat sensory quality in terms of taste and tenderness(P < 0.05), but the effect of the 1% GP on meat sensory quality was not significant. The results of this study indicate that GP could be used as a favorable feed additive for production of sensory-enhanced broiler meats.
The Association of Growth Rate with Body Weight or Shank Length at Birth in Broiler Chickens
Suk Y. O. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 157~164
The objective of this study was to investigate the association of growth rate with body weight or shank length at birth in broiler chickens. Cobb and Ross breeds were used as experimental stocks and four groups were assigned in each breed; thirteen-male and twelve-female chicks(25 birds) were allocated in each group. The heavier body weight group(HBW) and the lighter body weight group(LBW) were established by birth weight. Whereas, the longer shank length group(LSL) and the shorter shank length group(SSL) were established by shank length at birth. The heavier group chicks in birth weight were significantly(P < 0.05) the longer in shank length at birth. The differences between HBW and LSL or between LBW and SSL in the mean 5-wk body weight of Cobb were not significantly different in each other; however, HBW and LSL were significantly(P < 0.05) heavier than LBW or SSL. Whereas, there were no significant differences in the mean 5-wk body weight of Ross although HBW was heavier by 13.1 g than LBW and LSL was heavier by 68.0 g than SSL. In the mean 5-wk shank length, the LSL of Cobb and Ross was longer by 2.9 mm and 1.3 mm than SSL, respectively; however, the significant(P < 0.05) difference was showed in Cobb only. In both breeds, the differences in the mean 5-wk shank length between HBW and LBW were not great. By the results of correlation analysis, the associations of the overall mean birth weights with the overall mean shank length at birth or the association of the 0～5 wk growth rate with the change of shank length during 0～5 wk showed highly significant(P < 0.01～0.001) in both breeds. The present study suggested that the selection based on birth weight could be at advantage due to easier and more accurate tool in using for the improvement growth rate in broiler chickens because the measurement of shank length takes individually longer and less accurate than the measurement of body weight.
Effect of Dietary Brown Rice on the Carcass and Meat Quality of Broiler Chicken
Chae H. S. ; Hwangbo J. ; Ahn C. N. ; Yoo Y. M. ; Cho S. H. ; Lee J. M. ; Choi Y. I. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 165~170
The objective of this study was to evaluate the carcass and meat quality of broiler chicken when slaughtered after treating with different source of grain(T1, 100% corn; T2, 50% corn + 50% brown rice; T3, 100% brown rice) in broiler diet. The carcass weight was decreased when feeding level of rice increased. The yield of breast was higher in T2(18.6%) than T1(17.3%) and T3(l7.9%). The L values(L *) and b values(b*) in meat color were decreased as the feeding level of rice increased when compared to T1(P < 0.05). Warner-Bratzler shear force(WBS) values were higher in T2 and T3 compared to T1. Cooking loss(%) was increased for T2(23.49%) and T3(24.50%) compared to T1(22.90%). In fatty acid composition, linoleic acid(C18:2, n6) contents were significantly lower in T2(31.89%) and T3(27.89%) when compared to TI(33.21%)(P < 0.05), and the total contents of unsaturated fatty acids(UFA) were 76.85%(T1), 77.22%(T2), or 75.49%(T3). The ratio of n6/n3 was decreased as the level of rice increased in the feed(T1 19.89%, T2 17.73%, and T3 17.01%). In conclusion, the meat quality was not significantly different between T1 and T2 from the results of carcass weight, meat color, WBS, and fatty acid composition; therefore, brown rice can be substituted for 50% of corn in the broiler diets.
Effects of Applyng Two Different Chemical Additives to the Litter on Broiler Performance and the Carbon Dioxide Gas Production in Poultry Houses
Choi I. H. ; Nahm K. H. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 171~176
The objectives of this study were to determine the effect of applying two different additives to the litter on broiler performance and the carbon dioxide gas production in poultry cages. In two different experiments, the carbon dioxide gas production in poultry litter used for 42 days was measured. The chemical additives were applied to the litter at a rate of 200 g aluminum chloride(A1Cl
) or 200 g aluminum sulfate [Al
, Alum] + 50 g carbon carbonate per kg litter. There was no effect on broiler performance by the litter additives, but the values of carbon dioxide gas produced from broiler litters which were treated with chemical additives were significantly lower(P < 0.05 and 0.01) than that of the control. This study showed that carbon dioxide gas production can be reduced by chemically treating the litter with A1Cl
or Alum + CaCO
Effects of Dietary Granular Ark Shell Partially Replacing Limestone on Laying Performance and Eggshell Quality in Aged Hens
ark T. S.P ; Ryu S. J. ; Kim S. K. ; Ahn B. K. ; Kang C. W. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 177~185
This experiment was conducted to examine the dietary effects of local granular ark shell(GAS) replacing limestone on egg shell quality in aged hens. A total of 200 Hy-Line Brown layers of 54-weeks-old were allotted into four treatments with five replications each. They were fed control(limestone only) 1% GAS, 2% GAS and 3% GAS diets for 6 weeks. GAS was substituted for coarse-type limestone at 0, 1, 2 or 3% of diet on weight basis. Particle sizes of limestone and GAS were within the ranges of 2~4 mm in diameters. In vitro HCl solubility of GAS was significantly lower(6.27 vs. 7.90%) compared to that of limestone(p < 0.05). The dietary treatment did not affect feed intake and egg production rate of the birds. Egg shell strength and thickness tended to be improved for birds fed the diets containing higher levels of GAS. The average egg shell strength and thickness of 2 or 3% GAS groups were significantly greater than those of the control (P < 0.05). The Tibial ash content of birds from 3% GAS group increased significantly as compared to that of the control. Tibial breaking strength, however, was not affected by the dietary treatment. Serum Ca and P contents of the birds were also not different among the dietary treatments. In conclusion, locally prepared GAS can be used as a calcium source in aged layer diet.
Effects of Heating Temperature and Shaking Time on Viscosity Change of Whole Egg, Yolk, and Albumen
Ha J. K. ; Na J. C. ; Kang B. S. ; Lee J. G. ; Lee S. J. ; Kim J. H ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 187~191
The experiment was performed to investigate the effect of heating temperature and shaking time on viscosity change of whole egg, yolk, and albumen. Shaking water bath was used at 35, 45, and 50
and the viscosity was measured at 0, 3, 6, 9, and 12 hours. There were no significant differences in viscosity of whole egg between 35
( over-all mean). However, the 50
group showed significantly lower viscosity compared to 35 or 45
groups(P < 0.05). Non-significant differences were noticed in yolk viscosity among temperature treatments, but there were significant differences among shaking times(P < 0.05). Heating temperature and shaking time did not show significant effect on the viscosity of albumen, but the lowest viscosity was shown at 0, 9, and 12 hours at 50
. The results suggest that whole egg, yolk, and albumen should be treated for more than 3 hours at 50
, more than 3 hours at 35
and 3～9 hours at 50
, and 0, 9, 12 hours at 50
, respectively and then can be used in the processing.
Effects of Dietary Feed Additives on Meat Quality in Broiler Production
Youn B. S. ;
Korean Journal of Poultry Science, volume 31, issue 3, 2004, Pages 193~198
This study was conducted for improvement of meat quality in broiler chcikens. Birds were fed basal diet(control), ferritin, illite, betafin, or wood vinegar counting broiler feed according as broiler growth stage. Birds fed with basal diet, which was distributed under the best environmental condition, were more weight gain than other groups reared under same environmental condition. In the mean weight gain, the ferritin-group showed the highest and the illite-group showed the lowest among the feed additive groups; therefore, the effect of feed requirement change in odor reduction in illite and methyl saving of betafin was lower than those of other feed additives along to pass rear time. Meat quality was appraised by National Livestock Research Institute of RDA. Except the control-group, that had the best feed conversion ratio, the cooking loss of the illite-group was the biggest among groups although the illite-group chickens had a good water hold capacity. Therefore, illite is not good for making merchandise by reason that group chickens get reduction carcass weight after slaughter. On the other hand, the ferritin-group got the highest point of shear stress, cooking loss, and crude fat level. That group showed the best appraise in both breast and leg of sensory test in company and also feed conversion ratio was the highest among feed additive groups. As a result, the ferritin-group might use for making new merchandise among the feed additive groups.