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Influence of synbiotic supplementation on performance, fecal consistency, cecal microbiome, and egg quality of hens during late laying phase
(2026-06-01)
Pongmanee, Koonphol
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Rassmidatta, Konkawat
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Lee, Ting Yu
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Lin, Jin Seng
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Chaosap, Chanporn
Hens in the late laying phase often experience age-related physiological constraints that may reduce production efficiency, eggshell quality, and welfare. This study evaluated the effects of dietary synbiotic supplementation on laying performance, egg quality, fecal characteristics, and the cecal microbiome of late-phase laying hens. A total of 240 Lohmann Brown hens (50 weeks old) were distributed into 20 replicates and randomly assigned to a corn–soybean control diet or the same diet supplemented with 100 mg/kg synbiotic (SYNLAC Prime®) for 22 weeks. Synbiotic supplementation did not affect egg production or egg mass but significantly reduced feed intake (P = 0.036). It also improved eggshell quality by decreasing the proportion of cracked eggs (P = 0.014) and increasing eggshell weight (P = 0.049) and shell thickness (P = 0.031). Fecal score and moisture content were not affected; however, synbiotic-fed hens showed lower fecal ammonia concentration (P = 0.033). Synbiotic supplementation increased both alpha and beta microbial diversity in the cecum. While microbial composition at higher taxonomic levels was largely unchanged, the relative abundances of Ruminococcaceae and Lachnospiraceae increased, whereas those of Bacteroidaceae and Clostridiaceae decreased. At the genus level, synbiotic supplementation increased Faecalibacterium, Ruminococcus, and Lactobacillus, while reducing Bacteroides and Alistipes. Functional prediction analysis indicated that synbiotic supplementation upregulated 12 cecal metabolic pathways and downregulated two pathways. Overall, synbiotic supplementation improved eggshell quality, promoted beneficial gut microbial populations, and reduced fecal ammonia emissions, suggesting its potential as a dietary strategy to support productivity and gut health in hens during the late laying phase.
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Effects of supplementing hemp (Cannabis sativa L.) leaves in concentrate diet on carcass traits and meat characteristics of Longissimus muscle in goat kids
(2025-12-01)
Chaosap, Chanporn
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Sahatsanon, Katatikarn
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Adeyemi, Kazeem D.
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Sringarm, Korawan
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Mitchaothai, Jamlong
The influence of dietary hemp (Cannabis sativa L.) leaf (HL) supplementation in a concentrate diet on carcass traits, physicochemical properties, amino acids, ribonucleotides, lipid oxidation, and fatty acids of Longissimus thoracis et lumborum (LTL) muscle in goat kids was evaluated. Fifteen entire Thai native x Boer bucks (body weight: 16.28±0.35kg; age: 4 months) were randomly assigned to concentrate diets containing 0% (HL-0), 2% (HL-2), or 4% (HL-4) HL for 150 days, after which they were slaughtered. The LTL muscles were assessed for physicochemical properties, fatty acids, amino acids, ribonucleotides and lipid oxidation. The HL-4 goats had heavier hot and cold carcass weights compared to the other groups (P<0.05). Shoulder percentage was lower in the HL-0 goats than in the other groups (P<0.05). The diets did not affect color, chemical composition, shear force, muscle fiber diameter, sarcomere length, ribonucleotides, or free and total amino acids in the LTL muscle in goats. However, the HL-4 meat had higher (P<0.05) pH 24h compared to the HL-2 meat, while the pH of the HL-0 meat did not differ from that of the other groups. The HL-4 meat had lower cook loss compared to the other meats (P<0.05). HL supplementation increased C20:4n-6 concentration (P<0.05). HL-2 meat had higher total polyunsaturated fatty acids compared to the other groups (P<0.05). The HL-2 and HL-4 meats had lower TBARS values (P<0.05) throughout the 5-day postmortem chill storage. Dietary inclusion of 2–4% hemp leaves improved carcass yield, fatty acids, and oxidative stability of goat meat without compromising other quality traits, suggesting its potential as a natural feed additive to enhance meat quality and shelf life.
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Effects of fructooligosaccharide administration routes on growth performance, gut integrity, microbiota, and meat quality in broiler chickens exposed to reused litter
(2025-11-01)
Ruangpanit, Yuwares
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Rassmidatta, Konkawat
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Philatha, Ananchai
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Saothong, Prayooth
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Sompugdee, Chokchai
This study investigated the effects of dietary fructooligosaccharide (FOS) supplementation, administered via feed or drinking water, on growth performance, gut morphology, microbiota, stress response, and meat quality in broiler chickens reared under reused litter conditions. A total of 900 one-day-old male Ross 308 chicks were randomly allocated to three groups: a control (CON), 0.5 % FOS in drinking water (FOS-W), and 0.5 % FOS in feed (FOS-F), over a 38-day trial conducted using reused litter to simulate oxidative and physiological stress. FOS administration route had no significant effect on growth performance, carcass characteristics, gut morphology, cecal microbiota composition, stress indicators, meat quality, or ribonucleotide levels. Furthermore, FOS supplementation, irrespective of delivery method, did not influence growth, carcass traits, or meat quality when compared to the control. However, both FOS-supplemented groups exhibited significantly higher villus height-to-crypt depth ratios in the ileum and jejunum, increased cecal Lactobacillus counts, and reduced heterophil-to-lymphocyte ratios, indicating enhanced intestinal integrity and reduced physiological stress. In conclusion, while FOS supplementation did not affect performance or meat quality under reused litter conditions, it positively influenced gut morphology, microbial balance, and stress response. These findings support the potential of FOS as a functional feed additive to improve intestinal health and resilience in broiler chickens under intensive production systems.
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Evaluating the benefits of hemp leaves in goat diets: nutrient digestibility, growth performance and histomorphology
(2025-11-01)
Lukkananukool, Achara
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Kongrit, Chanya
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Chaosap, Chanporn
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Adeyemi, Kazeem D.
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Mitchaothai, Jamlong
This study investigated the influence of hemp leaves in concentrate diets on growth performance, nutrient digestibility, and intestinal morphology in goats. Fifteen Thai native × Boer bucks (BW: 16.28 ± 0.35 kg; 4 ± 0.5months old) were randomly assigned to diets containing 0, 2, or 4% hemp leaves and fed for 150 days. Results showed that feed intake, nutrient digestibility, and growth performance were unaffected by dietary hemp (P > 0.05), though goats fed 4% hemp leaves exhibited higher neutral detergent fiber intake. Blood urea nitrogen (BUN) levels were similar across all groups at 0 and 3 h postprandial, but goats fed 2% hemp leaves had elevated (P < 0.05) BUN at 6 h postprandial. Diets had no effect on the height, width, number and surface area of rumen papillae (P > 0.05). No significant differences were observed in villus height, villus width, or crypt depth in the duodenum, jejunum, and ileum. However, goats fed 4% hemp leaves displayed a significantly higher jejunal villus height to crypt depth ratio, indicating improved intestinal health. These findings suggest that hemp leaves can be included in goat diets without negative effects on performance, while the 4% enhances fiber intake and jejunal morphology.
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Effects of Genotype and Sex on Carcass Traits, Myosin Heavy Chain Isoforms and Meat Characteristics of Pigs
(2025-09-01)
Chaosap, Chanporn
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Buajoom, Wuttikorn
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Pothising, Numfon
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Kongtasorn, Chananya
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Adeyemi, Kazeem D.
This study investigated the effects of genotype and sex on carcass traits, myosin heavy chain (MyHC) isoforms, and meat quality in pigs raised under Thai commercial conditions. Fifty pigs (25 barrows and 25 gilts) from five genotypes—purebred Duroc (D), LWLR1 (Large White_old × Landrace_old), LWLR2 (Large White_new × Landrace_new), DLWLR1 (Duroc × LWLR1), and DLWLR2 (Duroc × LWLR2)—were slaughtered at ~110 kg body weight. LWLR1 is traditional maternal line, whereas LWLR2 is a newly selected line for higher intramuscular fat (IMF). Significant genotype × sex interactions were observed for dressing percentage, carcass length, bone percentage, purge loss, pH<inf>24</inf>, and L* (lightness) (p < 0.05). The Longissimus lumborum (LL) muscle of Duroc pigs showed the lowest pH<inf>45</inf> and shear force but highest IMF, whereas LWLR1 pigs exhibited higher crude protein, polyunsaturated fatty acids, and flavor-enhancing nucleotides. The LL muscle of LWLR2 and DLWLR2 pigs showed greater expression of MyHC I and IIA, as well as calpain 1 (CAPN1), calpain 2 (CAPN2), and calpastatin (CAST) genes. In contrast, Duroc pigs had the highest MyHC IIX and lowest IIB expression, opposite to patterns in LWLR1 and DLWLR1. Principal component analysis revealed distinct genotype-based clustering, emphasizing the influence of maternal lineage on pork quality and offering valuable insights for genetic selection strategies.
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Cholesterol Oxidation Products and Quality Attributes of NaCl-Reduced Beef Sausages Fortified With Honey
(2025-08-01)
Adeyemi, Kazeem D.
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Ajayi, Glory D.
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Salami, Ahmed O.
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Sulaimon, Rasheed O.
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Chaosap, Chanporn
The effects of salt combinations and honey supplementation on cholesterol oxidation products, physicochemical properties, and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 1.5% NaCl (H-1), 1% KCl + 0.5% NaCl + 5% honey (H-2), or 1% potassium citrate (C<inf>6</inf>H<inf>5</inf>K<inf>3</inf>O<inf>7</inf>) + 0.5% NaCl + 5% honey (H-3), and oven-cooked at 180°C for 20 min. The chemical composition, sensory attributes, and concentrations of 7β-hydroxycholesterol, 22R-hydroxycholesterol, 25-hydroxycholesterol, and 7-hydroxycholesterol were not influenced by the formulations (p > 0.05). The concentrations of 20α-hydroxycholesterol and 7-ketocholesterol in H-3 sausages were lower than in H-1 and H-2 sausages (p < 0.05). H-1 sausages had higher levels of (25R)-26-hydroxycholesterol, sodium content, and malondialdehyde (MDA) than the other sausages (p < 0.05). H-2 sausages had lower levels of 7α-hydroxycholesterol compared to the other sausages. H-1 sausages had higher lightness and cook loss and lower pH compared to the other sausages (p < 0.05). Redness and yellowness were lower in H-3 sausages than in the other sausages. Honey supplementation in NaCl-reduced beef sausages lowered sodium, MDA, and selected oxysterols without impairing the organoleptic properties of the sausages. Practical Application:. High intake of sodium chloride and oxysterols can have harmful effects on human health. Reducing sodium and oxysterols in processed meat products is beneficial for improving health outcomes. The use of KCl, C<inf>6</inf>H<inf>5</inf>K<inf>3</inf>O<inf>7</inf>, and honey supplementation in beef sausages can effectively reduce sodium content, lipid oxidation, and the formation of selected cholesterol oxidation products such as 20α-hydroxycholesterol, (25R)-26-hydroxycholesterol, and 7-ketocholesterol, without negatively impacting the sensory attributes of the product. This strategy addresses the need for healthier processed meat without compromising consumer appeal.
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Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
(2025-02-01)
Adeyemi, Kazeem D.
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Kolade, Isiaka O.
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Siyanbola, Amidat O.
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Bhadmus, Faidhat O.
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Shittu, Rafiat M.
The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.
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Effects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin
(2025-01-01)
Chaosap, Chanporn
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Chokcharoen, Somporn
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Nilwatthana, Areerat
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Adeyemi, Kazeem D.
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Limsupavanich, Rutcharin
The study investigated the effects of dry and wet aging for 38 days on the meat quality of Longissimus lumborum (LL) muscles from 50% Wagyu × 50% Sahiwal (WSF1) crossbred steers. LL muscles were obtained from four crossbred steers at 24 h postmortem, cut into two sections, and randomly assigned to either dry aging (no packaging in a walk-in cold room at 1.5 ± 1 °C, 70% RH) or wet aging (vacuum-packed in low-density polyethylene K-nylon bags and stored in the same conditions) for 38 days. Dry-aged LL had significantly higher weight loss but lower cooking loss compared to wet-aged LL (P < 0.05). Aging methods did not affect pH, color, shear force, collagen and troponin T degradation (P > 0.05). Dry-aged LL had lower polyunsaturated fatty acids (PUFA) than wet-aged LL (P < 0.05). Wet-aged LL exhibited higher inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) levels than dry-aged LL (P < 0.05). No differences were observed in free amino acid content between aging methods (P > 0.05). Wet aging reduced weight loss (2.88% vs. 11.86%) and increased PUFA (3.58% vs. 2.75%), IMP (50.37 vs. 20.04 mg/100 g), and GMP (3.70 vs. 1.82 mg/100 g) compared to dry aging, highlighting the impact of aging on WSF1 beef loin quality.
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Influence of age at slaughter and sex on carcass characteristics, meat quality, fatty acids, and ribonucleotides in white-tailed yellow native chickens
(2024-11-01)
Chaosap, Chanporn
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Sivapirunthep, Panneepa
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Adeyemi, Kazeem D.
This study investigated the effects of age and sex on carcass and meat characteristics of one of Thailand’s major indigenous chicken breeds, the white-tailed yellow native chicken (NC). A total of 120 one-day-old NC (60 males and 60 females) were raised, and harvested at either 16, 20 or 24 weeks. The results showed that body, carcass, breast and fillet weights did not differ (P > 0.05) between 16- and 20-week-old NC, but were lower (P < 0.05) than those of 24-week-old NC. Male NC had higher (P < 0.05) body, carcass, wing, back and thigh weights than female NC. Neither sex nor age affected muscle pH, sarcomere length, redness and yellowness, guanosine monophosphate, and hypoxanthine. The interaction between age and sex was significant (P < 0.05) for %dressing, %leg, L*, C14:1, C18:1n9 and C20:4n6. Shear force was lower in 16-week-old NC (P < 0.05). The 24-week-old NC had lower (P < 0.05) C13:0, C16:0, C18:0, C18:2n6t, C20:4n6, C22:6n-3, intramuscular fat and inosine 5’-monophosphate levels and higher (P < 0.05) C18:2n6c, C18:3n-3 and C20:3n-6 levels than the 16- and 20-week-old NC. Male NC had higher (P < 0.05) C13:0-, C14:0-, C18:2n6t-, C20:3n-6- and lower inosine levels than female NC. In conclusion, these data highlight age- and sex-specific differences in carcass and meat quality of NC and provide relevant information to support consumer-oriented decisions on the production, processing and nutritional value of NC.
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Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs
(2024-05-01)
Chaosap, Chanporn
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Chaweewan, Kamon
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Adeyemi, Kazeem D.
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Phonkate, Netanong
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Sitthigripong, Ronachai
This study investigated the meat quality, expression of myosin heavy chain (MyHC) and metabolism-related genes, ribonucleotides and fatty acids in Longissimus thoracis of Thai native pigs (TNPs) from different geographical regions (GR). Forty-one 9–10-month-old castrated TNPs (BW 60 kg), consisting of 18, 11 and 12 pigs from Northern (NT), Southern (ST) and Northeastern (NE) regions, respectively, were slaughtered. GR did not affect (p > 0.05) the expression of MyHC, phosphoglycerate mutase 1, cytosolic glycerol-3-phosphate dehydrogenase, triosephosphate isomerase 1 and adipocyte fatty acid binding protein genes. The trend of MyHC was MyHC IIx > MyHC IIb > MyHC IIa > MyHC I. The NT loin had higher (p < 0.05) glycogen, C18:2n6, C20:4n6 and cooking loss, lower inosine, inosine monophosphate and hypoxanthine and a shorter sarcomere length than the ST and NE loins. The ST loin had a lower (p < 0.05) a* compared to other loins. Principal component analysis established significant relationships between the TNP and specific meat quality traits. This finding suggests that GR affected the meat quality, ribonucleotides and selected fatty acids in TNPs. These results provide relevant information that can be used to optimize the use of Thai native pork.

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