The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles

Jin, Shil; Park, Hee Bok; Jung, Samooel; Jo, Cheorun; Seo, Dongil; Choi, Na Young; Heo, Kang–Nyeong; Lee, Jun Heon

doi:10.5536/kjps.2014.41.3.151

Cited by 3 publications

(4 citation statements)

References 13 publications

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“…This concurred with reports of oleic acid (C18:1n-9), palmitic acid (C16:0), and linoleic acid (C18:2n-6) being the principal fatty acids in KNCs [ 3 ]. In addition, the arachidonic acid (C20:4n-6) content was high, which accorded with the report of flavor-related components being higher in KNCs than general broilers by Jin et al [ 17 ].…”

Section: Resultssupporting

confidence: 89%

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A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

Cho¹,

Kim²,

Cho³

et al. 2023

J Anim Sci Technol

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The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been published. The majority of these studies focused on pigs and cattle; the association between fatty acid composition and meat quality in chickens has rarely been reported. Therefore, this study investigated candidate genes associated with fatty acid composition in chickens. A genome-wide association study (GWAS) was performed on 767 individuals from an F2 crossbred population of Yeonsan Ogye and White Leghorn chickens. The Illumina chicken 60K significant single-nucleotide polymorphism (SNP) genotype data and 30 fatty acids (%) in the breast meat of animals slaughtered at 10 weeks of age were analyzed.

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Section: Resultssupporting

confidence: 89%

“…which accorded with the report of flavor-related components being higher in KNCs than general broilers by Jin et al [17].…”

Section: A C C E T E Dsupporting

confidence: 92%

A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

Cho¹,

Kim²,

Cho³

et al. 2023

J Anim Sci Technol

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“…The reason for the decrease in PUFAs in retorted samgyetang were found to be a direct effect of high pressure and high temperature on lipid oxidation and decomposition. Linoleic acid cannot be synthesized in the body and is therefore an essential fatty acid that is a precursor of arachidonic acid [40]. This acid can decompose into benzaldehyde, 2-nonenal, 2-heptanal, and 2-octenal when heated [41,42].…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

Kim¹,

Utama²,

Jeong³

et al. 2020

J Anim Sci Technol

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The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F 0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F 0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F 0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F 0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F 0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F 0 value increased. The total alkane content decreased as the F 0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F 0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F 0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

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“…Descriptive statistics of monthly household income distributionJin et al, 2014;Cha et al, 2017;Lee et al, 2018;Lee et al, 2019)는 다수 존재하지만, 실제 구매데이터를 바탕으 로 소비자 행동을 조사한 연구는 미미했다. 따라서 본 연구 는 농촌진흥청에서 주관하는 소비자 패널 데이터와 설문조 사 2차 자료를 활용하여 패널 가구의 토종닭 구매 경험 및 구매 비중에 영향을 주는 요인을 분석하였다.…”

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The Consumption Patterns of Korean Native Chicken

Park¹,

Kim²,

Choi³

et al. 2020

Korean J. Poult. Sci.

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This study examined how consumer choices (i.e., selecting food safety certified products, health-related products, and familiar brands) affect the purchase of Korean native chicken (KNC) and the demographics that influence KNC purchases using secondary consumer panel data from the Rural Development Administration of Korea. The grocery purchase data from 654 Korean households between 2017 and 2019 were used; the propensity for food safety certified products was measured by the purchasing frequency of Good Agricultural Practice (GAP) and Hazard Analysis and Critical Control Point (HACCP) products, and the propensity for health-related products was measured by the purchasing frequency of home meal replacement (HMR) and hedonic products. The propensity to purchase familiar brands was measured using a questionnaire. Logistic regression was used to examine the determinants of the KNC purchase experience, and multiple linear regression was used to determine the factors that influenced the KNC purchase frequency. The results showed that unemployed women purchased more safety certified products, health-related products, familiar brands, and KNC. These findings suggest that targeting consumers with differential marketing strategies may help promote KNC consumption. This study identified factors that influence KNC purchases, which is important for understanding consumer behavior and revitalizing the market.

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The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles

Cited by 3 publications

References 13 publications

A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

The Consumption Patterns of Korean Native Chicken

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