Effects of Raising Periods on Physico-Chemical Meat Properties of Chicken

Chae, Hyun-Seok; Choi, Hee-Chul; Na, Jae-Cheon; Jang, Aera; Kim, Minji; Bang, Han-Tae; Kim, Dong-Wook; Seo, Ok-Suk; Park, Sung-Bok; Cho, Soohyun; Kang, Hwan-Ku

doi:10.5536/kjps.2011.38.4.285

Cited by 10 publications

(4 citation statements)

References 11 publications

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“…The trays were placed inside the oven until the sample core temperature reached 75°C. Samples were cooled at room temperature; re-weighed and cooking loss was calculated as the difference between the initial and the final sample weights ( Chae et al, 2011 ).…”

Section: Methodsmentioning

confidence: 99%

Growth Performance, Carcass Yield, and Quality and Chemical Traits of Meat from Commercial Korean Native Ducks with 2-Way Crossbreeding

Heo¹,

Hong²,

Kim³

et al. 2015

Asian-Australas J Anim Sci

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This work was conducted to investigate the performance and meat characteristics of commercial Korean native duck (KND). A total of 180 1-d-old ducklings of 2-way crossbreds from A and B lines (from National Institute of Animal Science) were used in this work and divided into 4 groups (3 replicates/group, 15 birds/replicate). The four groups were 4 crossbreds as AA (A line [♀]×A line [♂]), AB (A line [♀]×B line [♂]), BB (Pure line B strains) and BA (B strains [♀]×A strain [♂]). Ducks were fed diets based on corn-soybean meal for 0 to 3 wk (22.4% crude protein [CP], 2,945 kcal/kg metabolizable energy [ME]) and 3 to 8 wk (18.4% CP, 3,047 kcal/kg ME). As a result of this study, average body weight of 4 crossbreds were 625, 1,617, 2,466, and 2,836 g at 2, 4, 6, and 8 weeks, respectively, and significantly increased over the period of time (p<0.05). Body weight of BB group was greater than other crossbreds at the age of 6 weeks (p<0.05). There was a significant difference in weekly body weight gains (p<0.05), which were 573, 991, 850, and 371 g at 2, 4, 6, and 8 weeks old, respectively. Uniformity of 4 crossbreds was 84.9%, 80.5%, and 72.5% at 6, 7, and 8 weeks, respectively, and there was no difference among crossbreds. Body weight gain of BB crossbred was highest among crossbreds (p<0.05). Weekly feed intake significantly increased with weeks as 669, 1,839, 2,812, and 3,381 g at 2, 4, 6, and 8 weeks respectively (p<0.05). Feed intakes of AA and BB crossbreds were higher at 2 to 4 weeks old than others and that of BB crossbred was highest at 4 to 6 weeks old (p<0.05). Weekly feed conversion ratios were 1.17, 1.86, 3.32, and 9.37 at 0 to 2, 2 to 4, 4 to 6, and 6 to 8 weeks old, respectively, and it increased with age (p<0.05). There was no significant difference in feed conversion ratio among crossbreds. Carcass yields of 4 crossbreds were 73.6%, 71.6%, 73.5%, and 71.7%, respectively, so there was no significant difference among crossbreds. There was no difference in wing, neck, breast and leg ratios among crossbreds. However, back ratios of 4 crossbreds were 17.6%, 18.0%, 15.8%, and 17.6%, respectively, and back ratio of BB was the highest among crossbreds. Finally, these results may provide the basic data on the production, carcass quality, fatty acid and amino acid composition of commercial KND with 2-way crossbreeding.

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Section: Methodsmentioning

confidence: 99%

Growth Performance, Carcass Yield, and Quality and Chemical Traits of Meat from Commercial Korean Native Ducks with 2-Way Crossbreeding

Heo¹,

Hong²,

Kim³

et al. 2015

Asian-Australas J Anim Sci

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“…Previously, Nasr and Kheiri [ 3 ] reported that the carcass weight according to slaughter age was 1.0 kg and 1.6 kg at 28 and 35 days, respectively. And it was provided by Chae et al [ 4 ], chickens slaughtered at day 30 weighing at least 1.2 kg were not adequate to meet the demand for retail cuts only from domestic broilers at the time in Korea. This study demonstrated that periodic analyses of broiler growth capability are necessary as the broiler productivity indicators continuously improve in the poultry industry.…”

Section: Introductionmentioning

confidence: 99%

“…The effect of raising periods on the carcass characteristics and physio-chemical properties of retail cuts have been previously analyzed in Korean-produced broilers [ 4 , 8 ]. However, it is necessary to increase broiler retail cut use by periodically analyzing the carcass characteristics and retail cut quality according to the typical market days as broiler productivity indicators continue to improve.…”

Section: Introductionmentioning

confidence: 99%

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

Park¹,

Byeon²,

Kim³

et al. 2021

J Anim Sci Technol

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This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age ( p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples ( p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples ( p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples ( p < 0.05). The breast and thigh shear-force of the day 30–34 samples were significantly higher than those of the day 28 sample ( p < 0.05). The present study showed that even with a two-day difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.

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“…Among the poultry meats, duck meat is a healthy food as reported in references such as Donguibogam and Bonchogangmok (Chae et al, 2006). Different from chicken, the color of duck breast meat is red, so it has similar sensory characteristics to beef (Kang et al, 2006a).…”

Section: Introductionmentioning

confidence: 97%

Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃

Kim¹,

Ku²,

Joo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0 o C for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 µmol/g), and then it rapidly decreased to 7.11 µmol/g on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was 14.88 µmol/g, whereas that of leg meat was 16.41 µmol/g. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at 0 o C.

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Effects of Raising Periods on Physico-Chemical Meat Properties of Chicken

Cited by 10 publications

References 11 publications

Growth Performance, Carcass Yield, and Quality and Chemical Traits of Meat from Commercial Korean Native Ducks with 2-Way Crossbreeding

Growth Performance, Carcass Yield, and Quality and Chemical Traits of Meat from Commercial Korean Native Ducks with 2-Way Crossbreeding

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃

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