공업적인 방식의 사육의 발달과 토종닭에 대한 선호 – 베트남의 닭 사육을 중심으로

이준원 부경대학교 인문사회과학연구소 2019 인문사회과학연구 Vol.20 No.2

Chickens are cheap and many people enjoy eating them in Vietnam. This paper examines chicken farming and consumption of chicken, and makes clear the socio-economic context of industrial chicken farming and a preference for Vietnam native chickens. The preference for Vietnam native chickens has been socially constructed and relates with a resistance to the modern production systems. Since 2000s, in Vietnam industrial chicken farming has developed and the yield of chicken has increased rapidly. Farmers industrially raise chickens to sell mass-market. They artificially make a necessary environment for chicken to grow and control chicken growth. Namely, farmers raise chickens in the coop segregated from outside, and must use industrially produced feed, chemicals, and antibiotics to accelerate growth and prevent diseases. In industrial chicken farming, ‘productivity’, ‘efficiency’, ‘modern scientific technique’, and ‘standardization’ are emphasized. And ‘modern’ and ‘industry’ have a positive image, but ‘premodern’ and ‘tradition’ are considered as inefficiency and subjects that are to be overcome. Meanwhile, industrial chicken farming relates to ‘artificial production’, ‘pollution with chemicals’, ‘environmental pollution’, and ‘concerns over food safety’. Since industrial chicken farming has developed and a realization that chemicals used in industrial chicken farming can be bad for the human body has increased, many people prefer Vietnam native chickens that are raised traditionally. The preference for Vietnam native chickens is contextual and situational, and relates with a resistance to the modern production systems and artificial production. In the consumption of Vietnam native chickens, although ‘industry’, ‘modern’, and ‘scientific technique’ have a negative image, ‘tradition’ has a positive image. Traditionally raised Vietnam native chickens are considered as eco-friendly and clean food source. In the consumption of Vietnam native chickens, nutrition for humans and safe foods, which are not contaminated with chemicals, are emphasized. 베트남에서 닭고기는 다른 육류에 비해 가격이 싸고 많은 사람들이 즐겨 사용하는 식재료 중 하나이다. 본 연구에서는 베트남의 닭 사육과 닭고기 소비 형태를 명확히 하고 이를 바탕으로 공업적인 방식의 사육과 토종닭에 대한 선호가 갖는 사회경제적 함의를 명확히 할 것이다. 토종닭에 대한 선호는 사회적 구성물이며, 근대의 대량 생산방식에 대한반발과 관련이 있다. 베트남에서는 2000년대 들어 공업적인 방식의 닭 사육이 발달하면서 닭고기의 생산량도 급격히 늘어났다. 공업적인 방식의 닭 사육은 시장에서의 판매를 위한 것이며, 양계업자는 생산성을 높이고 경제적 이익을 얻기 위해 인공적으로 성장에 필요한 환경을 조성하여 닭의 성장을 통제하고 관리한다. 즉 외부로부터 단절된 닭장에 가두어 닭의 행동을 통제하고 화학물질을 이용하여 위생적인 환경을 만들고, 공장에서 생산된 사료를 사용하여 성장을 촉진시킨다. 공업적인 방식의 사육에 있어서는 생산성, 효율, 현대적인 과학기술, 표준화가 강조되고 ‘근대’, ‘공업’이라는 것이 긍정적인 이미지를 가지며, ‘전근대’와 ‘전통’은 비효율적이고 극복되어야 할 대상으로 여겨진다. 한편 공업적인 방식의 사육은 ‘인공적인 생산’과 ‘화학물질, 약품에 의한 오염’, ‘환경오염’, ‘식품안전에 대한 불안’이라는 부정적인 이미지를 가지고 있다. 공업적인 방식의 사육이 발달하고 거기에서 사용한 화학물질과 항생제가 인체에 악영향을 준다는 인식이 커지면서 이것을 사용하지 않고 전통적인 방식으로 키워진 토종닭을 선호하는 사람들이 늘어나고 있다. 토종닭에 대한 선호는 맥락적이고 상황적인 것이며, 근대적 대량 생산과 인공적인 성장에 대한 부정을 포함한다. 토종닭의 소비에 있어‘공업’, ‘근대’, ‘과학기술’은 부정적인 이미지를 가지며 ‘전통’은 좋은 이미지를 가진다. 전통적인 방식으로 사육된 토종닭은 친환경적으로 생산된 깨끗한 식재료로 인식된다. 토종닭의 소비에 있어 강조되는 영양은 인간을 위한 것이며, 안전한 식품은 화학물질 등에 오염되지 않은 것이다.

닭고기의 성분조성에 미치는 감귤껍질 급여의 영향

정인철(In-Chul Jung),문윤희(Yoon-Hee Moon) 한국생명과학회 2009 생명과학회지 Vol.19 No.8

본 연구는 감귤껍질 첨가 사료를 급여한 닭고기의 성분조성을 검토하기 위하여 실시하였다. 닭고기는 초기, 중기 및 후기 모두 감귤껍질을 첨가하지 않은 육계용 배합사료로 사육한 CP-0, 그리고 초기(1~9일), 중기(10~24일) 및 후기(25~36일) 사료에 감귤껍질을 각각 1.0%, 1.5% 및 2.0%를 첨가하여 급여한 CP-1으로 구분하였다. 일반성분 및 열량은 감귤껍질 급여의 영향이 없었으나 콜레스테롤 함량은 CP-0보다 CP-1이 유의하게 낮았다(p<0.05). K, P 및 Ca는 CP-1이 CP-0보다 함량이 높았으나 Na 및 Mg는 CP-0 및 CP-1 사이에 유의한 차이가 없었다. 비타민 A, xanthophyll, β-carotene, hesperidin 및 naringin은 감귤껍질 급여의 영향이 없었지만 비타민 B₁ 및 B₂는 감귤껍질을 급여한 닭고기가 유의하게 높았다(p<0.05). 아미노산 조성은 CP-0 및 CP-1 사이에 유의한 차이가 없었으며, 대부분의 유리아미노산도 유의한 차이가 없었으나 유리아 미노산 중 L-glutamic acid는 CP-0가 CP-1보다 높았고, DL-β-amino isobutyric acid는 CP-1이 더 높았다(p<0.05). 그리고 지방산 조성은 CP-0와 CP-1 사이에 유의한 차이가 없었다. In this study, the effects of feeding citrus peel on the nutritional composition of chicken meat were investigated. The samples consisted of chicken meats provided with only feed for laying hens without citrus peel (CP-0), and chicken meats fed with 1.0%, 1.5% and 2.0% citrus peel during the starter (initial period feed; 1~9th day), the grower (middle period feed; 10~24th day), and the finisher (latter period feed; 25~36th day), respectively. There was no significant difference between CP-0 and CP-1 regardless of feeding citrus peel in terms of chicken's moisture, protein, fat, ash or caloric content. The cholesterol content was significantly lower in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). The K, P and Ca contents were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05), but there were no significant differences between CP-0 and CP-1, regardless of feeding citrus peel, in terms of chicken meat's Na and Mg. There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat's vitamin A, xanthophyll, β-carotene, hesperidin or naringin, but vitamins B₁ and B₂ were significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05). There were no significant differences between CP-0 and CP-1 regardless of feeding citrus peel, in terms of chicken meat's amino acid composition - most of free amino acids and fatty acid composition - but L-glutamic acid was significantly higher in the CP-0 chicken meats than in the CP-1 chicken meats, and the DL-β-amino isobutyric acid was significantly higher in the CP-1 chicken meats than in the CP-0 chicken meats (p<0.05).

Flavour Chemistry of Chicken Meat: A Review

Jayasena, Dinesh D.,Ahn, Dong Uk,Nam, Ki Chang,Jo, Cheorun Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.5

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

Poultry Industry Trends and Consumer Analysis in Korea: Native Korean Chicken and Processed Chicken

Park, Seoyoung,Kim, Nayeong,Jang, Yunjeong,Lee, Dongmin,Moon, Junghoon Korean Society of Food and Agricultural Informatio 2019 Agribusiness and Information Management Vol.11 No.2

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

Poultry Industry Trends and Consumer Analysis in Korea: Native Korean Chicken and Processed Chicken

Seoyoung Park,Nayeong Kim,Yunjeong Jang,Dongmin Lee,Junghoon Moon 한국농식품정보과학회 2019 Agribusiness and Information Management Vol.11 No.2

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

녹차와 수용성미네랄 이온을 이용한 기능성 양념육 개발

김수민 경산대학교 생명자원개발연구소 2003 생명자원과 산업 Vol.7 No.-

본 실험에서는 천연 추출물중 항산화성이 우수한 추출물을 선발하여 계육 양념육 제품을 개발하고, 둘째. 양념육의 침투속도를 높이기 위하여 수용성 미네랄 성분과 Ge-132를 이용하여 양념계육 제품에 대한 이화학적 특성을 검토하였다. 이상의 게르마늄, 녹차, 수용성미네랄 및 녹차+게르마늄+수용성미네랄복합첨가 양념 닭고기제품의 이화학적 결과를 보면, pH는 염지전 가슴부분이 6.00∼5.94, 다리부분이 6.55∼6.38로 염지 기간 중 처리구간의 pH의 차이는 나타나지 않았으며, 닭고기 부위에 따른 차이는 가슴부분보다 다리부분이 조금 높게 나타났다. 염도와 당도는 염지기간 중 증가하는 경향이었으며, 염도의 경우 염지 24시간째 대조구의 가슴과 다리부분이 각각 1.11%, 1.21%를 나타내었다. 그러나 수용성미네랄 첨가구 모두 저장 6시간과 12시간째 대조구의 염도보다도 높은 값을 나타내었다. 당도의 경우도 마찬가지로 대조구 24시간째 19.94brix, 18.89brix를 저장 6시간째 천연물과 기능수 첨가구 모두 가슴과 다리부분에서 높은 당도를 나타내었다. 가열조리 후 각 처리 양념 닭고기제품의 경도 변화는 대조구에 비하여 모든 처리구가 부위에 관계없이 낮은 값을 나타내었으며 특히, 녹차 첨가구는 가슴부분과 다리부분이 각각 122.59, 142.59㎏/㎠로 가장 낮은 값을 나타내었다. 항균성의 경우대조구의 가슴부분 4.23CFU/g, 다리부분 4.24CFU/g에 비하여 가슴부분은 녹차 첨가구가 3.76CFU/g, 녹차+게르마늄+수용성미네랄 복합첨가구가 3.61CFU/g로 낮은 값을 나타내었고, 다리부분은 녹차 첨가구가 3.45CFU/g, 녹차+게르마늄+수용성미네랄 복합첨가구가 3.55CFU/g로 낮은 값을 나타내었다. 지방산화도의 경우는 부위에 관계없이 대조구에 비하여 낮은 TBARS값을 나타내었고 특히, 녹차 첨가구가 가슴부분 0.43, 다리부분 0.47로 TBARS값이 낮게 나타났다. 다즙성, 연도 및 종합적인 기호도에서는 대조구에 비하여 녹차, 수용성미네랄 및 녹차+게르마늄+수용성미네랄 복합첨가구가 양념 닭고기제품의 다리와 가슴부분 모두에서 유의하게 높은 수치를 나타내었다. 대조구의 유리아미노산 함량 1462.7㎎에 비하여 녹차첨가구의 유리아미노산 함량은 1661.46㎎으로 증가하였고, 고기의 추출물에서 맛과 풍미에 중요한 역할을 하는 아미노산인 glutamic acid의 함량이 대조구에 비하여 녹차 첨가구가 534.24㎎으로 높은 값을 나타내었다. In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11%, 1.21% in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

미국식 프라이드치킨의 대안음식으로서 안동찜닭

배영동 한국민속학회 2023 韓國民俗學 Vol.78 No.-

해방 후부터 한국의 양계산업과 닭고기 조리법은 미국의 영향을 많이 받았다. 미국의 프라이드치킨은 흑인생활사를 기반으로 상품화되었고, 주물 프라이팬의 보급, 콩으로 만든 식용유의 대량생산, 1960년대부터 체계적으로 발달한 육계산업 등에 따라 산업으로 성장하였다. 한국에서는 1970년대에 공장제 식용유가 생산되어 보급 판매되면서 기름에 튀긴 통닭이 등장하였고, 1970년대 후반 안동에서는 마늘통닭(마늘닭)이 개발되어 인기를 얻었다. 1980년대에는 미국식 프라이드치킨이 한국 전역에서 인기를 얻게 되었다. 물론 프라이드치킨의 한국 현지화로 양념통닭(양념치킨), 파닭, 간장치킨이 개발되었다. 주목되는 점은 튀김 조리법 계열의 음식과 다르게 찜 조리법 계열의 닭요리가 안동에서 개발되기 시작하였다는 사실이다. 찜닭은 1980년대 중반에 안동의 시장통 통닭집에서 닭고기찌개, 닭고기볶음, 소갈비찜 방식의 닭고기요리에서 출발하여 1980년대 후반에 지금의 찜닭처럼 정형화되었다. 안동찜닭은 프라이드치킨의 한국 현지화와 더불어 안동 현지화의 대안음식으로 탄생한 것이다. 안동찜닭은 미국식 프라이드치킨의 세계화에 대한 안동식 대응이었다. 안동찜닭은 미국식으로 기름에 튀기는 닭요리가 주도하는 상황에서 기름에 튀긴 닭고기의 느끼한 맛에 대한 대안으로 개발된 것이다. 즉, 찜닭은 기름에 튀기지 않고 찌는 방식으로 닭요리를 만든 점에서 프라이드치킨의 대안음식이다. 따라서 안동찜닭의 발명과 확산에 대해서는 다시 주목되어야 한다. 왜냐하면 미국식 프라이드치킨의 세계화에 대응하여 한국음식 조리법의 한 갈래이자 안동지역 조리법으로도 상당한 전승력을 가진 ‘찜’ 조리법의 전통에 기반하여 1980년대 안동에서 발명되어 확산되었기 때문이다. 따라서 안동찜닭은 안동지역 찜 조리법 전통의 재창조에 해당한다. 세계화가 진행될수록 전 세계가 획일화될 것이라는 우려도 있지만, 프라이드치킨과 안동찜닭의 관계적 사례는 세계적인 것(the global)이 그 나라의 사회ㆍ경제ㆍ문화체계와 같은 지방적인 것(the local)과 상호작용하는 변증법을 말해준다. Since the emancipation in 1945, Korea’s poultry industry and chicken recipes have been influenced by the US greatly. American fried chicken became commercialized grounded on black life, and it grew into an industry with the spread of cast frying pans, mass production of soybean cooking oil, and the broiler industry developed systematically from the 1960s. In Korea, as factory-made cooking oil was produced and distributed in the 1970s, fried whole chicken emerged, and garlic whole chicken (garlic chicken) was developed and became popular in Andong in the late 1970s. In the 1980s, American-style fried chicken became popular throughout Korea. Of course, with the fried chicken’s localization in Korea, seasoned whole chicken (seasoned chicken), green onion chicken, and soy sauce chicken came to be developed. Differently from that fried food type, the dishes of steamed chicken began to be developed in Andong. Steamed chicken started as chicken stew, stir-fried chicken, or chicken dishes like streamed beef ribs at the chicken stores in the markets of Andong during the mid-1980s and became standardized as Jjimdak (steamed chicken) today in the late 1980s. Andong Jjimdak was created as an alternative food through fried chicken’s localization in Korea and also in Andong. Andong Jjimdak was an Andong-style response to the globalization of American-style fried chicken. Andong Jjimdak was developed as an alternative to fried chicken with greasy taste in the situation led by an American-style fried chicken dishes. In other words, Jjimdak is an alternative food to fried chicken in that it is made in a steamy way, not frying in oil. Therefore, attention should be paid again to the invention and spread of Andong Jjimdak. It is because it was invented and spread in Andong during the 1980s in response to the globalization of American fried chicken based on the tradition of the “steaming” recipe that is a branch of Korean food recipes and Andong’s recipes equipped with tremendous market power. Therefore, Andong Jjimdak corresponds to the reinvention of Andong’s steaming recipe tradition. There are concerns about the fact that the world will become uniformed as globalization progresses, but the relational example of fried chicken and Andong Jjimdak tells us the dialectic that the global interacts with the local including the country’s social, economic, and cultural systems.

Genetic Diversity of a Chinese Native Chicken Breed, Bian Chicken, Based on Twenty-nine Microsatellite Markers

Ding, Fu-Xiang,Zhang, Gen-Xi,Wang, Jin-Yu,Li, Yuan,Zhang, Li-Jun,Wei, Yue,Wang, Hui-Hua,Zhang, Li,Hou, Qi-Rui Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.2

The level of genetic differentiation and genetic structure in a Chinese native chicken breed, Bian chicken, and two controlled chicken populations (Jinghai chicken and Youxi chicken in China) were analysed based on 29 microsatellite markers. A total of 166 distinct alleles were observed across the 3 breeds, and 32 of these alleles (19.3%) were unique to only 1 breed. Bian chicken carried the largest number of private alleles at 15 (46.9%), followed by the Jinghai chicken with 12 private alleles (37.5%). The average polymorphism information content (0.5168) and the average expected heterozygote frequency (0.5750) of the Bian chicken were the highest, and those of the Jinghai chicken were 0.4915 and 0.5505, respectively, which were the lowest. Among 29 microsatellite loci, there were 15 highly informative loci in Bian chicken, and the other 14 were reasonably informative loci. The highly informative loci in Jinghai chicken and Youxi chicken were 17 and 14 respectively. Significant deviations from the Hardy-Weinberg equilibrium were observed at several locus-breed combinations, showing a deficit of heterozygotes in many cases. As a whole, genetic differentiation among the breeds estimated by the fixation index (Fst) were at 6.7% (p<0.001). The heterozygote deficit within population (Fis) was 22.2% (p<0.001), with the highest (0.249) in Bian chicken and lowest (0.159) in Youxi chicken. These results serve as an initial step in the plan for genetic characterization and conservation of the Chinese chicken genetic resource of Bian, as well as Jinghai and Youxi chickens.

Cluster Analysis of 12 Chinese Native Chicken Populations Using Microsatellite Markers

Chen, G.H.,Wu, X.S.,Wang, D.Q.,Qin, J.,Wu, S.L.,Zhou, Q.L.,Xie, F.,Cheng, R.,Xu, Q.,Liu, B.,Zhang, X.Y.,Olowofeso, O. Asian Australasian Association of Animal Productio 2004 Animal Bioscience Vol.17 No.8

The genomes of Chinese native chicken populations were screened using microsatellites as molecular markers. A total of, 528 individuals comprisede12 Chinese native chicken populations were typed for 7 microsatellite markers covering 5 linkage groups and genetic variations and genetic distances were also determined. In the 7 microsatellite loci, the number of alleles ranged from 2 to 7 per locus and the mean number of alleles was 4.6 per locus. By using fuzzy cluster, 12 Chinese native chicken populations were divided into three clusters. The first cluster comprised Taihe Silkies, Henan Game Chicken, Langshan Chicken, Dagu Chicken, Xiaoshan Chicken, Beijing Fatty Chicken and Luyuan Chicken. The second cluster included Chahua Chicken, Tibetan Chicken, Xianju Chicken and Baier Chicken. Gushi Chicken formed a separate cluster and demonstrated a long distance when comparing with other chicken populations.

닭 특이 대사 경로 재확립

김운수(Woon Su Kim),이세영(Se Young Lee),박혜선(Hye Sun Park),백운기(Woon Kee Baik),이준헌(Jun Heon Lee),서성원(Seongwon Seo) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3

닭의 대사 생리에 대한 연구는 산업적 가치 및 생물학, 의학적으로도 매우 중요하다. 닭의 유전체 염기서열 분석 결과는 2004년에 처음 발표되었고, 이러한 유전체 정보를 바탕으로 유전형과 표현형의 상관관계를 분석하는 연구가 필요하다. 따라서 본 연구는 닭 유전체 정보를 바탕으로 대사 경로를 재확립하고, 닭 특이 대사 경로?유전체 데이터베이스를 구축하였다. 이를 위해 Perl 언어를 기반으로 개발된 자동 파이프라인(pipeline)을 이용하여 여러 생물정보 데이터베이스에 산재해 있는 닭 유전체에 관한 정보를 통합한 닭 특이 통합 데이터베이스를 구축하였다. 또한, 구축된 닭 특이 통합 데이터베이스를기반으로PathoLogic 알고리즘을구현한Pathway Tools 소프트웨어를 이용하여 닭 특이 대사 경로를 재확립하였다. 결과적으로, 닭 유전체 Gallus_gallus-2.1에서 2,709개의 효소, 71개의 운반체(transporter)와 1,698개의 효소 반응, 8개의 운반 반응(transport reaction)이 도출되었다. 이를 통해 총 212개의 대사 경로가 재확립되었고, 1,360개의 화합물(compound)이 닭 특이 대사 데이터베이스에 포함되었다. 다른 종(사람, 생쥐, 소)과의 비교 분석을 통해 중요한 대사 경로가 닭 유전체에 보존되어 있음을 보였다. 또한, 닭 유전체의 assembly와 annotation의 질을 높이는 노력과 닭 및 조류에서 유전자 기능 및 대사 경로에 대한 연구가 필요한 것으로 나타났다. 결론적으로, 본 연구에서 재확립된 닭의 대사경로 및 데이터베이스는 닭 및 조류의 대사 연구뿐만 아니라 포유동물 및 미생물과의 비교 생물학적 접근을 통한 의학 및 생물학적 연구에 활용될 것으로 기대된다. Chicken is an important livestock as a valuable biomedical model as well as food for human, and there is a strong rationale for improving our understanding on metabolism and physiology of this organism. The first draft of chicken genome assembly was released in 2004, which enables elaboration on the linkage between genetic and metabolic traits of chicken. The objectives of this study were thus to reconstruct metabolic pathway of the chicken genome and to construct a chicken specific pathway genome database (PGDB). We developed a comprehensive genome database for chicken by integrating all the known annotations for chicken genes and proteins using a pipeline written in Perl. Based on the comprehensive genome annotations, metabolic pathways of the chicken genome were reconstructed using the PathoLogic algorithm in Pathway Tools software. We identified a total of 212 metabolic pathways, 2,709 enzymes, 71 transporters, 1,698 enzymatic reactions, 8 transport reactions, and 1,360 compounds in the current chicken genome build, Gallus_gallus-2.1. Comparative metabolic analysis with the human, mouse and cattle genomes revealed that core metabolic pathways are highly conserved in the chicken genome. It was indicated the quality of assembly and annotations of the chicken genome need to be improved and more researches are required for improving our understanding on function of genes and metabolic pathways of avian species. We conclude that the chicken PGDB is useful for studies on avian and chicken metabolism and provides a platform for comparative genomic and metabolic analysis of animal biology and biomedicine.