Chemical Composition and Meat Quality of Crossbred Korean Native Chickens (KNC)
2010
Park, M.N., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Hong, E.C., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kang, B.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, H.K., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, J.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Na, S.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Chae, H.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Seo, O.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Han, J.Y., Seoul National University, Seoul, Republic of Korea | Jeong, J.H., Ansan College of Technology, Ansan, Republic of Korea | Hwangbo, J., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
This work was carried out to investigate chemical composition and meat quality of crossbred Korean native chickens (KNC). Ninety 1-d male chicks were used in this work and were divided into 4 groups as A: (KNC egg-meat type C strains × KNC meat type S strains) (♀) × KNC meat type H strains (♂), B: (KNC egg-meat type C strains × KNC meat type H strains) (♀) × KNC meat type S strains (♂), C: (KNC native R strains × KNC meat type S strains) (♀) × KNC meat type H strains (♂), D: (KNC native L strains × KNC meat type H strains) (♀) × Ross broiler (♂) strains. They were fed the broiler diets for 12 weeks at the flat house and twenty seven chickens were slaughtered at week 5 and 10. Chicken thigh and breast were weighed and physicochemical compositions and sensory characteristics were investigated. Physical compositions of meats have no difference among strains at 5 week, and B strains differed from other strains at 10 week (P less than 0.05). The pH, moisture, and collagen content of meat from B strains were lower than other strains at 5 week. Ash and collagen of A strains were the lowest at 10 week (P less than 0.05), but others have no difference among strains. In sensory test, juiciness of D strains was the highest at 5 week, and tenderness of B strains was the lowest at 10 week (P less than 0.05). In conclusion, the crossbreeding of KNC did not affect physical traits but affected chemical composition of the chicken meat slaughtered at 5 week.
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