Comparative Analysis of Meat Quality Traits of New Strains of Native Chickens for Samgyetang

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45 3, 75 82 (208) Korean J. Poult. Sci. Vol.45, No.3, 75 82 (208) https://doi.org/0.5536/kjps.208.45.3.75 75 2 3 4 Comparative Analysis of Meat Quality Traits of New Strains of Native Chickens for

1 45 3, (208) Korean J. Poult. Sci. Vol.45, No.3, (208) Comparative Analysis of Meat Quality Traits of New Strains of Native Chickens for Samgyetang Sung-Yun Lee, Ji-Young Park, Jung-Min yun, Samooel Jung 2, Cheorun Jo 3 and Ki-Chang Nam 4 Student, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea 2 Professor, Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 3434, Republic of Korea 3 Professor, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea 4 Professor, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea ABSTRACT The carcass and meat quality of new native chicken strains (A, C, and D) being developed in the Golden Seed Project for Samgyetang were compared with a commercial native chicken (anhyup No. 3, ) and Baeksemi (white semi broiler, ) strains. In total, 250 male chicks were raised under the same feeding and raising conditions for 5 weeks. After slaughter, the carcass weight and percentage yield of parts from each strain were measured and the physicochemical quality traits (general composition, color values, fatty acid composition, and sensory evaluation) of breast muscles were comparatively analyzed. The carcass weight (875.0 g) of the strain was significantly heavier than that of the other native chicken strains, while that of A strain ( g) was the lowest. The percentage yield of breast meat was also higher in the strain than in the other strains. The fat content of strain was higher than that of the other native chicken strains. The new native chicken strains (A, C, D) had higher contents of linoleic acid (C8:2) than the strain. The A and D strains especially showed relatively high content of arachidonic acid (C20:4), a characteristic fatty acid in native chicken meats. On the other hand, the fatty acid composition of C strain was similar to that of the strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program. (Key words: new native chicken strains, Golden Seed Project, meat quality, carcass characteristics), (ong and Lee, 207) kg kg (MAFRA, 207)., (Liu et al., 202). (Broiler) (native chickens), 7, (Kong et al., 2006)., (Jeon et al., 200), (Choe et al., 200). To whom correspondence should be addressed : kichang@scnu.ac.kr

2 76 :, (Park et al., 200). 3, (Kim, 200),.,,, ( white semi broiler ),. (Ahn et al., 2009).,,. (Park, 200). 3 Golden Seed Project(GSP),,. 3 () () GSP 3 (A, C, D) (, ) 250 (5 50 ) 5. ( ) 40,,,. 4 0., (,,, ). (%) = 00 AOAC(995),, AOAC (AOAC, 2000). colorimeter (CR-400, Minolta Co., Ltd., Japan). (L*), (a*), (b*) CIE(commision internationalede leclairage) Spectra Magic Software(Minolta Co., Ltd., Japan). 3. Fatty acid methyl esters g 0.7 ml 0 N KO 6.3 ml methanol , 30, ml 24 N 2 SO , 30. hexane 3 ml 5 3,000 rpm (ANIL Combi- 54R, Inchon, Korea). Pasteur pipette vial gas chromatograph-flame ionization detector (Agilent 7890 series, ilmington, USA). Injector split ratio 25: split mode 250, detector flame ionization detector 250. Carrier

3 Lee et al. : Meat Quality Traits of New Strains of Native Chickens 77 gas air, 2, e, flow rate 2 40 ml/min, air 400 ml/min. column P-88(60 m 250 μm 0.2 mm) , 5 g. 5 9, ( =, 9 = ), ( =, 9 = ), ( =, 9 = ), ( =, 9 = ), ( =, 9 = ). SAS (Version 9.3, SAS Institute Inc., NC, USA) general linear model procedure one-way ANOVA / (P<0.05) Student-Newman-Keuls. standard error of the means(sem). 5 Table. 5 (,,,, ). ()> 3 (), C, D> A, (P<0.05). C D, A (P<0.05),., 20.3%, A, C, D 20%, 24.9% (P<0.05). A, (P<0.05).,, A. 5 Table 2. Table. Carcass weight and partial meat ratio of a commercial native chicken, white semi broiler, and new native chicken lines Carcass weight (g) b a c b b.96 Back (%) a b a a a 0.32 Breast (%) b a 9.49 b 9.84 b b 0.37 ing (%) ab c b 36.8 a ab 0.24 Leg (%) 4.97 b 3.99 c 5.42 a 4.88 b 4.98 b 0.5 : anhyup No.3; : hite semi broiler; A, C, D: from the Golden Seed Project. Standard error of the means (n=40). a c SEM

4 78 : Table 2. Color values of breast meats from a commercial native chicken, white semi broiler, and new native chicken lines Unskinned (skin) Skinned (muscle) CIE L* a ab b a ab 0.84 CIE a* CIE b* CIE L* CIE a* 3.26 ab 3.07 ab 4.67 a 4.39 a 2.36 b 0.40 CIE b* 6.04 ab 4.93 b 6.79 ab 6. ab 7.55 a 0.46 : anhyup No.3; : hite Semi broiler; A, C, D: from the Golden Seed Project. Standard error of the means (n=0). a,b SEM (Gray et al., 98; Faustman and Cassens, 990). (a*-value) (b*- value), (L*-value) A. D A C, D. A C. Table 3. (, ).,. 2%, D. 5 Table 4., (Dashdorj et al., 205). (C8:, oleic acid), (6:0, palmitic acid), (8:2, linoleic acid), (8:0, stearic acid), (20:4, arachidonic acid). Kim Table 3. Proximate composition (%) of breast meats from a commercial native chicken, hite Semi broiler, and new native chicken lines Moisture Protein b a b c 22. c 0.08 Lipid.88 a.93 a.59 ab.67 ab.0 b 0.6 Ash : anhyup No.3; : hite Semi broiler; A, C, D: from the Golden Seed Project. Standard error of the means (n=0). a c SEM

5 Lee et al. : Meat Quality Traits of New Strains of Native Chickens 79 Table 4. Relative fatty acid composition (%) of breast meats from a commercial native chicken, hite Semi broiler, and new native chicken lines 0: : : b 0.45 b 0.4 b 0.54 a 0.40 b : a 20.5 b 20.9 b a b : 2.37 bc 2.49 b.94 c 3.04 a.90 c 0.4 8: a 9.96 a 0.45 a 9.25 b 0.40 a 0.2 8: bc ab 25.6 c a 25.5 c 0.6 8: b 6.49 c 7.56 a 7.6 a 7.64 a : a 0.33 a 0.27 b 0.34 a 0.26 b : bc 0.60 a 0.53 b 0.44 c 0.5 b :3.26 a.29 a.30 a.06 b.40 a : bc 7.9 bc 9.05 a 6.87 c 8.68 ab :.64 bc.78 ab.93 a.48 c.85 ab 0.07 SFA 3.65 a b 3.8 a b 3.39 a 0.4 UFA b a 58.3 b a b 0.40 MUFA 3.45 bc ab c a 29.5 c 0.67 PUFA a b a 26.3 b a 0.30 UFA/SFA.84 b.95 a.87 b.99 a.85 b 0.02 n-6/n b b 66.7 a b a 2.82 : anhyup No.3; : hite Semi broiler; A, C, D: from the Golden Seed Project. Standard error of the means (n=0). a c SEM (999) oleic acid, palmitic acid, linoleic acid Sung (998). oleic acid(c8:) (Park et al., 20) (Dryden et al., 970; Sturdivant et al., 992). (umami), arachidonic acid(c20:4) (Lee et al., 202)., C, A, D (P<0.05). (Nestel, 984; arris et al., 989) 3, A D 8.6% (P<0.05). C. (). (SFA), (PUFA). 3

6 80 :, A D., C,. C UFA/SFA, n-6/n-3. 5 Table 5., A D (aromatic flavor) (chewiness). () (aromatic flavor) (chewing number). A (P<0.05).,, (Aliani and Famer, 2005)., (Du and Ahn, 2002)., A, D, C. GSP, 5 3 (), (), 3 (A, C, D) 250, g, A g (P<0.05).,. 3 linoleic acid(c8:2). A D arachidonic acid (C20:4) C. A D, C. () () A D.. Table 5. Descriptive analysis of breast meats from a commercial native chicken, hite Semi broiler, and new native chicken lines SEM Aromatic flavor Off flavor Tenderness Chewiness Number of chewing Preference 5.00 ab 4.5 b 5.3 a 4.85 ab 5.5 ab 0.28 : anhyup No.3; : hite Semi broiler; A, C, D: from the Golden Seed Project. Standard error of the means (n=6). 2 The 5 point score of was used as the reference and the other samples were evaluated relative to the ; Flavor (=extremely weak, 9=extremely strong); tenderness (=extremely soft, 9=extremely tough); Chewiness (=extremely crumble, 9=extremely chewy); number of chewing (number of chewing required until swallowed). a,b

7 Lee et al. : Meat Quality Traits of New Strains of Native Chickens 8 ( :, golden seed project,, ),,, Golden Seed Project( SB420). Ahn BK, Kim JY, Kim JS, Lee BK, Lee SY, Lee S, Oh ST, Kim JD, Kim EJ, yun Y, Kim S, Kang C 2009 Comparisons of the carcass characteristics of Male hite Mini broilers, Ross broilers and y-line Brown chicks under the identical rearing condition. Korean J Poult Sci 36(2): Aliani M, Farmer LJ 2005 Precursors of chicken flavour II: Identification of key flavour precursors using sensory methods. J Agric Food Chem 53(6): AOAC 995 Official Methods of Analysis. 6th ed. Association of Official Analytical Chemists, ashington, DC, USA. AOAC 2000 Official Methods of Analysis. 7th ed. Association of Official Analytical Chemists, Arlington, VA, USA. Choe J, Nam K, Jung S, Kim B, Yun J, Jo C 200 Difference in the quality characteristics between Korean native chickens and broilers. Korean J Food Sci An 30():3-9. Dashdorj D, Amna T, wang I 205 Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: An overview. European Food Research and Technology 24(2):57-7. Dryden FD, Marchello JA 970 Influence of total lipid and fatty acid composition upon the palatability of three bovine muscles. Journal of Animal Science 3():36-4. Du M, Ahn DU 2002 Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poult Sci 8(3): Faustman C, Cassens RG 990 The biochemical basis for discoloration in fresh meat: A review. J Muscle Foods (3): Folch J, Lees M, Sloane-Stanley G 957 A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: Gray JI, Macdonald B, Pearson AM, Morton ID 98 Role of nitrite in cured meat flavor: A review. Journal of Food Protection 44(4): arris S 989 Fish oils and plasma lipid and lipoprotein metabolism in humans: A critical review. J Lipid Res 30: ong Y, Lee S 207 A study on consumer preference survey for developing samgyetang and its development strategies - Focused on retorted pouch products. Journal of Digital Design 7():2-30. Jaturasitha S Meat Management. Mingmuang Press, Chiang Mai, Thailand. Jaturasitha S, Srikanchai T, Kreuzer M, icke M 2008 Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (blackboned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult Sci 87(): Jeon J, Choe J, Jung Y, Kruck ZA, Lim DG, Jo C 200 Comparion of the chemical composition, textural characteristics, and sensory properties of north and south Korean negative chicken and commercial broilers. Korean J Food Sci An 30(2):7-78. Kim G 200 Breeding control of oorimatdak. Korean Poultry Journal 42(5): Kim Y, Min JS, wang SG, Lee SO, Kim IS, Park I, Lee M 999 Fatty acids composition and sensory characteristics of the commercial native chicken meat. Korean J Food Sci Technol 3(4): Kong S, Oh JD, Lee J, Jo KJ, Sang BD, Choi C, Kim SD, Lee SJ, Yeon S, Jeon GJ, Lee K 2006 Genetic variation and relationships of Korean native chickens and foreign breeds using 5 microsatellite markers. Asian-Aust J Anim Sci 9(): Lee K, Kim J, Lee J, Kang M, Jo C 202 A study on components related to flavor and taste in commercial broiler and Korean native chicken meat. Korean Journal of Food Preservation 9(3):

8 82 : Liu XD, Jayasena DD, Jung, YK, Jung S, Kang BS, eo KN, Lee J, Jo CR 202 Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian-Aust J Anim Sci 25(6): Ministry of Agriculture, Food and Rural Affairs (MAFRA) 207 Major Statistics of Agriculture, Livestock and Food. Issues , 383. Nestel PJ, Connor E, Reardon MF, Connor S, ong S, Boston R 984 Suppression by diet rich in fish oil of very low density lipoprotein production in man. J Clin Invest 74(): Park MN 200 Development of native chicken for samgyetang. Korean Poultry Journal 42(9):50-5. Park MN, ong EC, Kang BS, Kim K, eo KN, an JY, Jo C, Lee J, Choo J, Suh OS, wangbo J 20 Fatty acid, amino acid and nucleotide-related compounds of crossbred Korean native chicken. Korean J Poul Sci 38(2): Park MN, ong EC, Kang BS, Kim K, Seo BY, Choo J, Na S, Seo OS, an JY, wangbo J 200 The study on production and performance of crossbred Korean Native Chickens (KNC). Korean J Poult Sci 37(4): SAS 995 SAS User s Guide Statistics. Statistical Analysis System, Institute, Cary, NC, USA. Sturdivant CA, Lunt DK, Smith GC, Smith SB 992 Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of agyu cattle. Meat Science 32(4): Sung SK, Kwon YJ, Kim DG 998 Postmortem changes in the physico-chemical characteristics of Korean native chicken. J Poul Sci 25(2): Received Jun. 25, 208, Revised Aug. 28, 208, Accepted Aug. 28, 208

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