사육기간에 따른 신품종 및 상용토종닭의 육질특성 비교분석

Abstract

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (<i>P</i>&gt;0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (<i>P</i>≤0.05). For both skin and muscle color, a* and b* values were lower at 12 weeks than at 5 weeks (<i>P</i>≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (<i>P</i>≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (<i>P</i>≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (<i>P</i>≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.