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Author: search.filters.author.Satsook, Apinya

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    Effects of Host-Specific Multi-Lactic Acid Bacterial Probiotics on Performance, Carcass Traits, Meat Quality, and Gut Microbiome in Fattening Pigs
    (2026-04-01)
    Sahatsanon, Katatikarn
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    Chaweewan, Kamon
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    Sringarm, Korawan
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    Arjin, Chaiwat
    ;
    Hnokaew, Patipan
    This study evaluated the effects of a host-specific multi-lactic acid bacterial (MLAB) probiotic and sex on performance, carcass traits, meat quality, and gut microbiota in fattening pigs. Thirty-two crossbred pigs (10 ± 0.80 weeks; 23.43 ± 0.17 kg) were assigned to a 2 × 2 factorial design with diet (control or MLAB probiotics) and sex (barrow or female). The MLAB supplement consisted of seven lactic acid bacterial strains mixed in equal proportions (≈14.3% each)—Lactobacillus brevis, Lactobacillus reuteri, Weissella cibaria, Lactobacillus paraplantarum, Lactococcus lactis, Lactobacillus pentosus, and Pediococcus pentosaceus—administered at 1 × 10<sup>9</sup> CFU/kg feed for 12 weeks. MLAB probiotic supplementation reduced bone proportion while increasing skin and fat content (p < 0.05), with a treatment × sex interaction for loin eye area (p < 0.05). Meat quality improved in the MLAB group, showing higher ultimate pH and lower cooking loss (p < 0.05), indicating improved water-holding capacity. Female pigs exhibited higher early postmortem pH and protein content (p < 0.05). Microbiome analysis revealed increased abundances of Oxalobacteraceae and Paludibacteraceae and reduced Clostridium sensu stricto 6 (p < 0.05). These results suggest that host-adapted probiotics may support gut microbial balance and improve certain pork quality traits.
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    Effect of Dietary Cannabis sativa L. Residue Supplementation on Meat Quality and Flavor-Enhancing Free Amino Acids in Broiler Chickens
    (2025-03-01)
    Sopian, Yusup
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    Sahatsanon, Katatikarn
    ;
    Satsook, Apinya
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    Arjin, Chaiwat
    ;
    Sringarm, Korawan
    This study investigated the effects of dietary Cannabis sativa residues (CR) on broiler growth and meat characteristics. A total of 256 one-day-old male Ross-308 broilers were randomly assigned to four treatments: a basal diet (control) and diets containing 0.5%, 1%, and 2% CR. CR supplementation had no effect on growth performance, survival rate, or European production index but reduced average daily feed intake (p < 0.01). No significant differences were found in meat pH, color, drip loss, thawing loss, cooking loss, or shear force (p > 0.05). However, the ΔE values (0.5% CR: 3.97, 1.0% CR: 3.71, 2.0% CR: 4.95) indicated perceptible color differences compared to the control. CR significantly reduced C12:0, C20:1n9, and C22:1n9 fatty acids (p < 0.05) while increasing free amino acids, including aspartic acid, serine, proline, methionine, and phenylalanine (p < 0.05). It also increased moisture content and decreased fat content, especially at 2% CR (p < 0.05). In conclusion, CR supplementation improves the flavor and nutritional value of broiler meat and is a potential alternative to conventional feed additives.
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    Effect of Cannabis sativa residue supplementation on meat quality, antioxidative capacity, and immune response in 34-day-old broiler chickens
    (2025-01-01)
    Sopian, Yusup
    ;
    Sahatsanon, Katatikarn
    ;
    Satsook, Apinya
    ;
    Arjin, Chaiwat
    ;
    Lumsangkul, Chompunut
    The overuse of antibiotics in animal feed has led to rising antibiotic resistance, highlighting the need for sustainable alternatives like herbal supplements. Cannabis sativa residues (CR), byproducts of the cannabis industry, have medicinal properties that may benefit poultry production. This study evaluated the effects of CR supplementation on meat quality, antioxidative capacity, and immune response in 34-day-old broiler chickens. A total of 256 male one-day-old Ross 308 chicks were randomly divided into four groups (0%, 0.5%, 1%, or 2% CR) and reared for 34 days. Broilers fed 1% CR had the highest eviscerated carcase yield, while those receiving 2% CR had the highest breast and intestine percentages (p < 0.05). A 2% CR dietary inclusion significantly elevated the pH of breast meat at 24 h post-mortem and reduced shear force and drip loss in breast meat (p < 0.05). Malondialdehyde levels in meat were significantly lower during storage (0, 3, and 5 days) in CR-fed groups (p < 0.01). No significant changes were observed in thawing loss, cooking loss, or meat colour (p > 0.05). While CR had no significant effect on immune-related gene expression, it significantly upregulated antioxidant-related genes such as catalase (CAT) and nuclear factor erythroid 2–related factor 2 (Nrf2) in the liver and increased Nrf2 expression in the jejunum (p < 0.05). Principal component analysis revealed positive correlations between CR supplementation and antioxidant gene expression. These results suggest that CR, at 0.5 to 2%, may enhance meat quality and antioxidant defense in broiler chickens.
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