Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds
2018
Kim, H.C., Seoul National University, Seoul, Republic of Korea | Choe, J., Seoul National University, Seoul, Republic of Korea | Nam, K.C., Sunchon National University, Suncheon, Republic of Korea | Jung, S., Chungnam National University, Daejeon, Republic of Korea | Jo, C., Seoul National University, Seoul, Republic of Korea
This study was conducted to evaluate the productivity and meat quality of three newly-developed crossbreds of Korean native chicken (2A, 2C, and 2D) as compared with commercial Korean native chicken (CKNC) and commercial broiler. Totally, 400 birds of different crossbreds were randomly allotted to eight pens, each with 50 birds. The birds were reared ad libitum and slaughtered at the age of 12 weeks. Fifty male chickens were slaughtered at the same day in the same slaughterhouse were selected for the comparison of meat quality. The crossbred 2C had greater body weight than that of CKNC (P less than 0.05), and had similar uniformity with lower death rate. Although shank length of 2C was the longest among the Korean native chicken breeds, the ratio of shank length to body weight was the lowest among them (P less than 0.05). The crossbred 2C had similar inosine 5'-monophosphate (IMP) content as that of CKNC in breast meat, and the highest IMP content in thigh meat (P less than 0.05). In a sensory analysis, the crossbred 2C generally showed, similar savory taste and texture as that of CKNC, and the overall acceptability of thigh meat was the highest in CKNC and broiler. Based on the present results, the possibility of commercialization of a newly-developed crossbred of Korean native chicken was confirmed.
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