Are endogenous functional compounds in Korean native chicken meat dependent on sex , thermal processing and meat cut?
This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds.
Genetic variation in folliculin does not appear to be a major risk factor for severe COPD. These data suggest that familial spontaneous pneumothorax and COPD have distinct genetic causes, despite some overlap in radiographic characteristics.