지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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이 논문의 연구 히스토리 (7)
2011
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The current work was carried out to investigate the effect of crossbred Korean native chickens (KNC) on performance and meat quality. A total of 720 chicks (1d of age) was used in this work and were divided into groups by crossbreds (A, B, C and D) and sex (male and female). Crossbreds were A) (KNC egg-meat type C strains × KNC meat type S strains) × Ross broiler, B) (KNC egg-meat type C strains × KNC meat type H strains) × KNC meat type S strains, C) (KNC native R strains×KNC meat type S strains)×KNC meat type H strains and D(White Semibroiler Chickens). Experimental diets consisted of 3 phases such as starter (0~5 weeks; CP 20.0%, ME 3,050 kcal/kg), earlier (5~8 weeks; CP 18.0%, ME 3,100
kcal/kg) and finisher (8~12 weeks; CP 16.0%, ME 3,150 kcal/kg). They were fed the broiler diets for 12 weeks at the flat house and thirty six chickens were slaughtered at week 5 and 10. There was no significant difference on the fertility of crossbred KNCs, and the hatchability of B crossbred was low compared to other crossbreds. On body weight (BW), D crossbred resulted in a higher BW after 5 weeks (P<0.05). Body weight gain (BWG) and feed intake (FI) of A crossbred were also significant higher compared to the other crossbreds for all periods. On carcass ratio (CR), A crossbred showed higher CR at 5 weeks, there was no significant among crossbreds at 10 weeks. The partial meat ratio(ala, breast, neck, leg) of C crossbred was the lowest among other crossbreds (P<0.05), but the back meat ratio was not difference among treatments at 5 and 10 weeks. pH of meats have no difference among crossbreds at 5 week, and A crossbred was high compared to other crossbreds at 10 week (P<0.05). The moisture content of D crossbred meat and the protein content of B crossbred meat were high compared to other crossbreds at 5 week. Chemical compositions of meats have no difference among crossbreds at 10 week. Lightness and redness have not significance among crossbreds at 5 week, and redness of A crossbred was the highest among all crossbreds (P<0.05). Shear force and cooking loss of A crossbred were high at 5 week, and cooking loss of A crossbred was low compared with other crossbreds at 10 week. These results suggested the basic data that needed to develope the new strains.
kcal/kg) and finisher (8~12 weeks; CP 16.0%, ME 3,150 kcal/kg). They were fed the broiler diets for 12 weeks at the flat house and thirty six chickens were slaughtered at week 5 and 10. There was no significant difference on the fertility of crossbred KNCs, and the hatchability of B crossbred was low compared to other crossbreds. On body weight (BW), D crossbred resulted in a higher BW after 5 weeks (P<0.05). Body weight gain (BWG) and feed intake (FI) of A crossbred were also significant higher compared to the other crossbreds for all periods. On carcass ratio (CR), A crossbred showed higher CR at 5 weeks, there was no significant among crossbreds at 10 weeks. The partial meat ratio(ala, breast, neck, leg) of C crossbred was the lowest among other crossbreds (P<0.05), but the back meat ratio was not difference among treatments at 5 and 10 weeks. pH of meats have no difference among crossbreds at 5 week, and A crossbred was high compared to other crossbreds at 10 week (P<0.05). The moisture content of D crossbred meat and the protein content of B crossbred meat were high compared to other crossbreds at 5 week. Chemical compositions of meats have no difference among crossbreds at 10 week. Lightness and redness have not significance among crossbreds at 5 week, and redness of A crossbred was the highest among all crossbreds (P<0.05). Shear force and cooking loss of A crossbred were high at 5 week, and cooking loss of A crossbred was low compared with other crossbreds at 10 week. These results suggested the basic data that needed to develope the new strains.
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참고문헌 (38)
참고문헌 신청
2. [학술지(정기간행물)] - Ahn DH / 1997 / Postmortem changes in myofibrillar protein in muscle of Korean native chicken / Korean J Anim Sci 39 : 577 ~ 586
3. [단행본] - AOAC / 2000 / Official Method of Analysis. 17th ed / Association of Official Analytical Chemists : 1 ~ 43
4. [학술지(정기간행물)] - 최준호 / 2010 / Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers / 한국축산식품학회지 30 (1) : 13 ~ 19
5. [학술지(정기간행물)] - Duncan DB / 1955 / Multiple range and multiple F tests / Biometrics 11 : 1 ~ 42
6. [학술지(정기간행물)] - Kochakian CD / 1957 / Influence of several C19 steroids on the growth of individual muscles of the guinea pig / Endochrinology 60 : 607 ~
3. [단행본] - AOAC / 2000 / Official Method of Analysis. 17th ed / Association of Official Analytical Chemists : 1 ~ 43
4. [학술지(정기간행물)] - 최준호 / 2010 / Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers / 한국축산식품학회지 30 (1) : 13 ~ 19
5. [학술지(정기간행물)] - Duncan DB / 1955 / Multiple range and multiple F tests / Biometrics 11 : 1 ~ 42
6. [학술지(정기간행물)] - Kochakian CD / 1957 / Influence of several C19 steroids on the growth of individual muscles of the guinea pig / Endochrinology 60 : 607 ~
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UCI(KEPA) : I410-ECN-0101-2013-527-001397663