Estimation of Genetic Parameters for Economic Traits in Korean Native Chickens

Abstract

Heritabilities and genetic correlations of economic traits were estimated with a multiple-trait animal model on 5 different strains of Korea Native Chickens (KNC): Red Brown (RB), Yellow Brown (YB), Gray Brown (GB), Black (B) and White (W). The data used for this study were collected from the Daejeon branch of the National Livestock Research Institute and included 11,233 performance records and 12,729 individual animals. DFREML and SAS BASE/STAT packages were used to estimate genetic parameters and descriptive statistics. The estimated heritabilities for strain RB, YB, GB, B and W, respectively, for age at 1st egg were 0.24, 0.27, 0.12, 0.32 and 0.18; for body weight at first egg were 0.39, 0.43, 0.38, 0.52 and 0.57; for body weight at age of 270 days were 0.43, 0.51, 0.30, 0.52 and 0.67; for egg weight at first egg were 0.08, 0.13, 0.07, 0.06 and 0.07; for egg weight at age of 270 days were 0.37, 0.43, 0.22, 0.34 and 0.41; and for number of eggs laid by age of 270 days were 0.24, 0.25, 0.37, 0.36 and 0.30. The genetic and phenotypic correlations were also estimated.

Comparison of Meat Quality and Sensory Characteristics of Different Native Chickens in Korean Market

“…반면, 일반 육계 에 비해 토종닭은 지방 함량이 적어 담백하고 육질이 단단 하며, 정미 성분인 아미노산 및 핵산 물질인 inosine-5'-monophosphate(IMP)가 다량 함유되어 있어 풍미가 우수하여 일반 육계보다는 비싼 가격에 판매되고 있지만, 사육 기간 이 비교적 길고, 소규모 개별 농가 위주로 사육되고 있어 공 급량이 부족한 실정이다 (Sang et al, 2006;Ding et al, 1999 토종닭이 우수한 풍미와 독특한 육질 특성을 가졌음에도 불구하고, 아직까지 토종닭에 대한 소비자들의 관심이 크게 집중되고 있지 않다 (Kang et al, 1998;Kim et al, 1999;Ryu and Song, 1999;Kim et al, 2002;Ahn and Park, 2002 …”

Genetic Variations of Chicken MC1R Gene and Associations with Feather Color of Korean Native Chicken (KNC) 'Woorimatdag'

“…일반 육계에 비하여 사육기간이 길고, 성장속도가 느 려 생산성은 떨어지나 그 자체의 특성과 브랜드화로 틈새시 장을 점차 넓혀 나가고 있다 (Sang et al, 2006). 최근 국민소 득이 향상되고 축산물의 양적 공급이 가능해지면서 소비자 들은 고품질의 축산물을 요구하게 되었으며, 고유의 풍미를 가진 토종닭에 대한 선호도가 점차 높아지고 있다 (Kim, 2010;Choe et al, 2010).…”

FABP3 and FABP4 Genes Are the Potential Candidates for Body Weights in Korean Native Chicken

“…People thought that native chicken meat has better taste and meat quality than that of commercial broilers. In Korea, native chicken is preferred by Korean consumers because Korean native chicken (KNC) has less fat and better protein content, even though its price is 2 to 3 times higher than that of commercial broilers (Sang et al, 2006;Hoque et al, 2011;Seo et al, 2013). Therefore, improving both meat quality and quantity in Korean native chicken will be great challenge for poultry industry.…”