메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
Social science
Natural science
Engineering
Medical science
Agriculture and Fishery
Art and Kinesiology
Interdisciplinary Studies

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

한국 재래 계육 내 리놀레산과 아라키돈산 함량의 계통 간 차이 및 유전 모수 분석

논문 기본 정보

Type
Academic journal
Author
Shil Jin (충남대학교) Hee Bok Park (충남대학교) Samooel Jung (충남대학교) Cheorun Jo (서울대학교) Dong Won Seo (충남대학교) Nu Ri Choi (충남대학교) Kang Nyeong Heo (농촌진흥청) Jun Heon Lee (충남대학교)
Journal
Korean Society Of Poultry Science KOREAN JOURNAL OF POULTRY SCIENCE Vol.41 No.3 KCI Accredited Journals
Published
2014.9
Pages
151 - 157 (7page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
The Line Differences and Genetic Parameters of Linoleic and Arachidonic Acid Contents in Korean Native Chicken Muscles
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
Korean native chicken (KNC) is classified as five lines (grey, black, red, white, brown) based on the plumage colors. The KNC has superior meat quality and flavor compared with those of the commercial broilers, which can be explained by the high arachidonic acid contents. The current study was conducted to investigate arachidonic acid contents in five lines of KNC and used for the development of commercial KNC. Breast and thigh muscles from 597 F1 KNC birds were used in this study and linoleic (precursor of the arachidonic acid) and arachidonic acid contents were measured by the standard protocol. In addition, heritabilities and genetic correlations were estimated. As the results, arachidonic acid contents were significantly different among the KNC lines. Also, relatively high heritabilities (0.414∼0.570) for arachidonic acid contents were estimated in both breast and thigh muscles. The estimated genetic correlation was negative between linoleic and arachidonic acids. This study indicated that selection of KNC is possible for improving meat flavor in relation to the arachidonic acid. Also, this study can be used for making breeding plans for commercial KNC in the future.

Contents

ABSTRACT
서론
재료 및 방법
결과
고찰
적요
REFERENCES

References (16)

Add References

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

Recently viewed articles

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2015-520-002783897