Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Comparative Analysis of Meat Quality Traits of New Strains of Native Chickens for Samgyetang

삼계용 신품종 토종닭의 육질특성 비교분석

  • Lee, Sung-Yun (Department of Animal Science and Technology, Sunchon National University) ;
  • Park, Ji-Young (Department of Animal Science and Technology, Sunchon National University) ;
  • Hyun, Jung-Min (Department of Animal Science and Technology, Sunchon National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Agricultural Biotechnology, Seoul National University) ;
  • Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
  • 이성윤 (순천대학교 동물자원과학과) ;
  • 박지영 (순천대학교 동물자원과학과) ;
  • 현정민 (순천대학교 동물자원과학과) ;
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 조철훈 (서울대학교 동물생명공학) ;
  • 남기창 (순천대학교 동물자원과학과)
  • Received : 2018.06.25
  • Accepted : 2018.08.28
  • Published : 2018.09.30
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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 (Hanhyup No. 3, H) and Baeksemi (white semi broiler, W) 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 (875.10 g) of the W strain was significantly heavier than that of the other native chicken strains, while that of A strain (537.54 g) was the lowest. The percentage yield of breast meat was also higher in the W strain than in the other strains. The fat content of W 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 (C18:2) than the H 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 W strain. This study provides important information on specific quality characteristics than can be used to select new native chicken lines for breeding program.

기존의 삼계용 토종닭 품종과 GSP 육종을 통해 개발 중인 신품종 토종닭 후보라인의 도체 및 육질 특성을 비교하기 위해, 동일 조건에서 사육한 5주령의 한협3호(H), 백세미(W), 토종닭 후보라인 3계통(A, C, D)으로 구성된 250수를 도축하여 도체형질을 측정하고, 가슴육을 이용하여 육질성분과 특성을 분석하였다. 도체중은 W가 875.10 g으로 가장 높았고, 후보라인A 가 537.54 g으로 가장 낮았다(P<0.05). W는 브로일러의 특성인 가슴살의 비율이 높고, 가슴살의 지방함량도 높았다. 후보라인 3계통은 H와W 보다 linoleic acid(C18:2)의 함량이 높았다. 특히 후보라인 중 A와 D는 토종닭에서 특징적으로 많이 함유되어 있는 arachidonic acid(C20:4) 함량이 C에 비해 높았다. 전반적인 지방산 조성에서 후보라인 A와 D는 대조구 H 와 유사하였으며, 후보라인 C는 W와 유사한 경향을 보여 흥미로웠다. 백세미(W)보다는 시중 토종닭(H)과 유사한 지방산 조성을 보인 후보라인 A와 D의 관능평가 점수가 우수한 것으로 나타났다. 이 연구 결과를 바탕으로 기존의 삼계용 토종닭과 백세미를 대체하는 새로운 품질특성을 지닌 삼계용 토종닭 개발의 기초자료로 활용 가능할 것이다.

Keywords

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