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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 42, Issue 4 - Dec 2015
Volume 42, Issue 3 - Sep 2015
Volume 42, Issue 2 - Jun 2015
Volume 42, Issue 1 - Mar 2015
Selecting the target year
Housewives' Awareness of the Quality Attributes for Korean Native Chickens
Kim, Hyun-Cheol ; Lee, Min-A ; Jo, Cheorun ; Nam, Ki-Chang ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 275~283
DOI : 10.5536/KJPS.2015.42.4.275
A consumer survey was conducted for the subject of a total of 503 housewives in Korea, with the questionnaires on the quality attributes for Korean native chicken. The responding results collected were used for the importance-performance analysis of the quality attributes involved in production, processing, distribution, and consumption of Korean native chicken. The quality attributes with both relatively high importance and performance ("keep up the good work") were chicken origin, shelf life, freshness, and safety issues, while those with high importance but low performance ("concentrate here") were chicken breed certification and refrigerated/ frozen state. Respondents were also interested in lean meat and protein content of the chicken meat. In the aspect of eating quality attributes, chewiness was the most important one. The survey shows tenderer, chewier, and more flavorful chicken meat will be preferred and a new chicken breed with those eating quality attributes needs to be developed.
Genetic Parameters for Growth-Related Traits in Korean Native Chicken
Cahyadi, Muhammad ; Park, Hee-Bok ; Seo, Dong-Won ; Jin, Shil ; Choi, Nuri ; Heo, Kang-Nyeong ; Kang, Bo-Seok ; Jo, Cheorun ; Lee, Jun-Heon ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 285~289
DOI : 10.5536/KJPS.2015.42.4.285
Body and carcass weights are always being main focus in poultry industry. The aim of current study was to estimate the heritability, genetic and phenotypic correlations of growth-related traits in Korean native chicken. A total of 596 chickens representing five lines of Korean native chicken (Black, Gray-Brown, Red-Brown, White, and Yellow-Brown) were reared under the standard breeding procedures in the National Institute of Animal Science (NIAS), Korea. Their body weights were observed every two weeks from hatched to 20 weeks of age. In addition, shank length and carcass weight were also measured before and after slaughter, respectively. The ASReml-R program was used to compute genetic parameters. The body weight traits were moderate to high heritability values (ranged 0.29~0.63). The heritablilites of carcass weight (
) and shank length (
) were categorized as moderate. Moreover, both genetic and phenotypic correlations were ranged form 0.62 to 0.99 and ranged from 0.42 to 0.98, respectively. These findings can be useful information for quantitative genetic studies and breeding plan of Korean native chicken.
Effects of Dietary Pearlzyme on Growth Performance and Development of Digestive Organs in Broilers
Kim, Jimin ; Kang, Seokmin ; Yoon, Jeong Yong ; Yang, Young-Rok ; Kim, Won ; Jang, Jung-Soon ; Choi, Yang-Ho ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 291~297
DOI : 10.5536/KJPS.2015.42.4.291
We investigated the effects of dietary pearlzyme (mudflat-bacteria origin protease) on growth performance and development of digestive organs in broilers. Two hundred forty, 4 day-old female Ross broiler chicks were divided into 2 groups (control vs. pearlzyme) which were randomly housed in 8 pens with 15 chicks/pen. They were fed one of two diets containing pearlzyme at 0 or 0.1% for 4 weeks. Dietary pearlzyme resulted in significant increase in body weight during the first week of the experiment (p<0.05). With age, weight gain and feed efficiency continued to decrease reaching significant level during the last week. Mortality was 3.3% in control but not in pearlzyme during the entire period of the experiment. Dietary pearlzyme resulted in increased weight (p<0.05) in the ceca and rectum, and increased length in the ceca (p<0.05). However, there were tendencies to increase the weight of the gizzard (p<0.071) but to decrease the length of the small intestine (p<0.068). The results of the current study show that dietary pearlzyme affects weight gain and the development of digestive organs.
Comparison of Production Performance and Egg Quality Characteristics of Five Strains of Korean Native Chickens
Wickramasuriya, Samiru Sudharaka ; Yi, Young-Joo ; Yoo, Jaehong ; Kim, Nu Ri ; Kang, Nam Kyu ; Shin, Taeg Kyun ; Jung, Samooel ; Kang, Bo-Seok ; Oh, Ki-Seok ; Heo, Jung Min ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 299~305
DOI : 10.5536/KJPS.2015.42.4.299
The production performance and egg quality traits among five strains of Korean native chickens (KNC) were evaluated in conventional cages. A total of 240 KNC were housed in a controlled environment. Each strain had 12 replicates with 4 chickens per cage. Feed intake, body weights, egg production and egg quality were measured at 24, 28 and 32 of weeks. Egg quality parameters were analyzed using 150 eggs. Results indicated significant (P<0.05) difference in average body weights, egg production and egg weight among five strains of KNC. In contrast, KNC strains effect was non-significant (P>0.05) for feed efficiency. The difference among those KNC strains on egg shell color, egg shell strength and egg shell density were not different (P>0.05) at the age of week 24 while it was significant (P<0.05) at the age of week 28 and 32. There was no effect (P>0.05) on egg length and egg shape index from five strains of KNC. The significant difference (P<0.05) was observed in egg width with KNC strains during early ages (week 24 and 28) and it was not significant (P>0.05) at the age of 32 weeks. Regarding internal quality parameters, albumen height and Haugh unit were significantly (P<0.05) affected with KNC strains while the effect on yolk color was not significant (P>0.05). Based on the egg weight and the production performance, GS-10 KNC strain was superior when compared with the other strains.
Effects of By-Products of Herbal Medicine on Performance, Intestinal Microbial Population, Blood Biochemical Profiles and Immunological Parameters in Broiler Chicks
Jang, In-Surk ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 307~314
DOI : 10.5536/KJPS.2015.42.4.307
The study was carried out to investigate the effects of by-products of herbal medicines on performance, enteric microflora and blood biochemical profiles and immunological parameters in broiler chicks. A total of ninety-six, 3-d-old birds were assigned to a basal diet (CON) or a basal diet supplemented with 0.15 % (HM1), 0.3% (HM2) or 0.5% (HM3) by-products of herbal medicines. There was a significantly (p<0.05) improved feed conversion ratio (FCR) in birds fed diet supplemented with 0.15% by-products of herbal medicines (HM1) compared with the control birds during starter period (3~21 days). However, no difference in body weight, feed intake, total gain and FCR among treatment groups was observed during the entire feeding period (3~35 days). The colony forming units (CFU) of E. coli and Lactobacilli in the digesta of ileo-cecum was not also affected by dietary treatment. Serum AST (aspartate aminotransferase) and glucose decreased (p<0.05) in birds fed diets supplemented with herbal medicines compared with those fed the basal diet. In particular, the birds fed diets supplemented with herbal medicines showed a significant (p<0.05) increase in blood mean corpuscular volume (MCV) level compared with the control birds. However, the most of blood biochemical and hematological parameters and immunoglobulins (IgG and IgA) were not affected by the dietary treatment. In conclusion, the low level of dietary herbal medicines showed beneficial effects on FCR during starter period and liver functions, suggesting that by-products of herbal medicines may be applicable as functional feed additives in birds.
Quantitative Trait Locus and Association Studies affecting Meat Colors in Chicken : Review
Seo, Dongwon ; Lee, Jun Heon ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 315~325
DOI : 10.5536/KJPS.2015.42.4.315
Recently, livestock breeding is more focused on the meat quality rather than meat quantity, mainly due to the improvement of consumers' income. Among the meat quality traits, meat color is one of very important traits because meat color is the first selection criterion from the consumers in the market. Most of the economically important traits have continuous variations and these are called quantitative traits. the genomic locations affecting these traits are called quantitative trait locus (QTL), which is mostly controlled by many genes having small effects. In this study, the recent QTL and candidate gene studies were reviewed in order to meet the consumers' demand for the future market. In the chicken QTL database, three traits are related with meat colors, namely breast color (Bco), meat color (Mco), drip loss (DL) and pH. The identified number of QTLs is 33 from 13 chromosomal regions. In these QTL regions, 14 candidate genes were identified; Eight for meat color (APP, BCMO1, COL1A2, FTO, KPNA2, PSMD12, G0S2, FTSJ3), two for drip loss (AGRP, FTO) and four for pH (GALNT1, PCDH19, DIAPH1, SPP2). These QTLs and candidate genes need to be confirmed and fine mapping is ultimately needed for identification of causative variations. The recently developed chicken resource population using Korean native chicken can be used for the improvement of meat quality traits, which increase the value that needed in the chicken industry.
Effects of Chicken Feet Gelatin on Physicochemical and Sensory Properties of Restructured Chicken Jerky
Kim, Hack-Youn ; Lee, Jong-Wan ; Kim, Ji-Hyuk ; Kim, Gye-Woong ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 327~333
DOI : 10.5536/KJPS.2015.42.4.327
This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at
. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.
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 ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 335~345
DOI : 10.5536/KJPS.2015.42.4.335
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).
Quality Characteristics of Breast Meat during Post-mortem Storage of Chicken Meat
Hwang, Yong-Joon ; Park, Do-Hee ; Yoon, Sung-Ho ; Kim, Dong-Joon ; Lee, Won-Bok ; Yeon, Jae-Sung ; Yi, Kwon-Jung ; Kim, Soo-Ki ;
Korean Journal of Poultry Science, volume 42, issue 4, 2015, Pages 347~352
DOI : 10.5536/KJPS.2015.42.4.347
This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is appropriate or not at meat processing plants. Different methods such as freshness, lightness (
), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0~4 day) of chicken meat were stored in the refrigerator (
). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness (
) 60.22 and 60.51, total number of microbes 4.20 and
, TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and
, and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2~3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.