성별에 따른 토종닭의 도체 및 육질특성 비교에 관한 연구
The Study on Comparison of Carcass and Meat Quality Traits in Different Sexes of Korean Native Chickens
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초록
The purpose of this study was to compare carcass and meat quality traits between male and female cross bred chicks. A total of two hundred forty, 1-d-old male chicks were divided into two treatments with four replicates, 30 birds per replicate for a 12-week trail. Carcass was assayed at the end of experiment. It's rate was appeared to be 74.4% in males, and 71.1% in females. Percentage of wing and thigh was higher (p<0.05) in male (9.78% and 23.66%, respectively) than females (9.17% and 21.57%, respectively) and percentage of abdominal fat was higher (p<0.05) in female (4.76%) than males (3.78%). Meat color in male and female cross-bred chick were not appeared significantly in treatments on male were each 51.22, 3.11, 6.05 and female were 52.48, 3.08, 7.18 for lightness, redness, and yellowness values, respectively. Shear force, water holding capacity, and pH were not different in males and females meat but cooking loss was significantly higher in males (21.90%) than females (19.73%) (p<0.05). Oleic acid, palmitic acid, linoleic acid were orderly contained in breast meat of treatment group, whereas, unsaturated fatty acid was 60.75% in males and 58.63% in females. Unlike the breast meat, the unsaturated fatty acid content in thigh meat was higher in females (65.90%) than the males (55.77%). Based on the results, the male navtive chickens have higher dressing percent but other parameters are not differnet than the females.
Abstract
The purpose of this study was to compare carcass and meat quality traits between male and female cross bred chicks. A total of two hundred forty, 1-d-old male chicks were divided into two treatments with four replicates, 30 birds per replicate for a 12-week trail. Carcass was assayed at the end of experiment. It's rate was appeared to be 74.4% in males, and 71.1% in females. Percentage of wing and thigh was higher (p<0.05) in male (9.78% and 23.66%, respectively) than females (9.17% and 21.57%, respectively) and percentage of abdominal fat was higher (p<0.05) in female (4.76%) than males (3.78%). Meat color in male and female cross-bred chick were not appeared significantly in treatments on male were each 51.22, 3.11, 6.05 and female were 52.48, 3.08, 7.18 for lightness, redness, and yellowness values, respectively. Shear force, water holding capacity, and pH were not different in males and females meat but cooking loss was significantly higher in males (21.90%) than females (19.73%) (p<0.05). Oleic acid, palmitic acid, linoleic acid were orderly contained in breast meat of treatment group, whereas, unsaturated fatty acid was 60.75% in males and 58.63% in females. Unlike the breast meat, the unsaturated fatty acid content in thigh meat was higher in females (65.90%) than the males (55.77%). Based on the results, the male navtive chickens have higher dressing percent but other parameters are not differnet than the females.
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