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Author: search.filters.author.Setakul, J.Has files: No

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    Effect of strain and gender on production performance, carcass characteristics and meat quality of broiler chickens
    (2022-03-01)
    Kamporn, K.
    ;
    Deeden, B.
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    Klompanya, A.
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    Setakul, J.
    ;
    Chaosap, C.
    The effects of strain and gender on production performance, carcass characteristics, and meat quality of broiler chickens were examined. There were no significant interactions between broiler strain and gender (P>0.05). Arbor Acres showed significantly higher body weight (BW) and average daily gain (ADG), while feed intake (FI) and feed conversion ratio (FCR) were significantly lower than Ross308 and Cobb500, especially in the fifth and sixth weeks of age. Arbor Acres also showed the highest slaughter weight (P<0.05). However, carcass composition was not significantly different between strains. There were no significant differences between the strains in muscle pH, drip loss and cooking loss. However, Cobb500 had a lower shear force value than the others (P<0.05). As for the gender-specific effect, BW and ADG of male broilers were higher than those of females from the second to the sixth week of age (P<0.01). At the second week of age, female broilers had higher FI, while male broilers had higher FI from the third to the sixth week of age (P<0.01). Male broilers had lower FCR than females from the fourth to the sixth week of age (P<0.01). Male broilers had higher slaughter weight, carcass weight and carcass composition weight (P<0.01) except for abdominal fat (P>0.05). Percent carcass composition did not differ among broiler strains except for percent tenderloin and percent abdominal fat, which were higher in females than males (P<0.01). Broiler strains had no effect on meat quality except that Cobb500 had lower shear force (P<0.05). The pH3, pH24 and yellowness color values had differed between genders, which male muscle had higher pH3 (P<0.05), pH24 (P<0.01) than female but female muscle had higher yellowness value than male (P<0.05). Interaction effect between breed and gender was found in lightness (P<0.01) and redness colors (P<0.05).
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    The influence of fattening periods on chemical composition, fatty acid profile, cholesterol and ribonucleotide content of Charolaise crossbred steers
    (2022-01-01)
    Thiwaratkoon, P.
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    Chongcharoen, M.
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    Sitthigripong, R.
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    Setakul, J.
    ;
    Vijitrothai, N.
    The chemical composition, fatty acid profile, cholesterol, and ribonucleotide content of longissimus thoracis muscle from Charolaise crossbred steers fattened for 12 and 15 months were investigated. Chemical composition did not differ between the two fattening periods. Fat content was 4.38 and 4.66 %, moisture content 72.79 and 71.14 %, ash content 1.24 and 1.23 %, and protein content 23.60 and 23.73 % for fattening periods of 12 and 15 months, respectively. Fatty acid composition was not affected by fattening period, except that C15:0 content was higher in steers fattened for 12 months than in steers fattened for 15 months (P < 0.05). There was no effect of fattening period on cholesterol content (P > 0.05). As for the effect of fattening period on ribonucleotide content, only guanosine monophosphate (GMP) of steers fattened for 12 months was significantly higher than those of steers fattened for 15 months (P < 0.05).
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    Effects of different starch sources in concentrates on meat characteristics, nutrient composition, and collagen solubility of dairy steers
    (2022-01-01)
    Sahatsanon, K.
    ;
    Chaosap, C.
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    Sivapirunthep, P.
    ;
    Sawanon, S.
    ;
    Setakul, J.
    The influences of three different starch sources in concentrates - ground corn (CO), ground cassava (CA), and pineapple stem starch (PI) formulated as a 40% in concentrate - on meat quality, texture profile, nutrient composition, and collagen solubility of the Longissimus thoracis (LT) of dairy steers were investigated. Meat quality and texture profile did not differ significantly between treatments (P>0.05). Nutrient composition did not differ between treatments except that ash content of PI was higher than the other treatments (P<0.05). Starch sources had no effect on collagen content and solubility in LT muscle. Based on the results of this study, pineapple stem starch can be used as an alternative energy source in concentrates without negative effects on meat characteristics.
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    Influence of age on the incidence of wooden breast and white striping, carcass composition, meat physicochemical property, texture profile, and chemical composition of broiler chickens
    (2022-01-01)
    Jumanee, S.
    ;
    Chaosap, C.
    ;
    Sivapirunthep, P.
    ;
    Klompanya, A.
    ;
    Setakul, J.
    The effects of the age at 43 and 51 days on the incidence of wooden breast (WB) and white striping (WS), carcass composition, meat physicochemical property, textural profile, and chemical composition of broiler chickens were investigated. The frequency and percentage of WB and severity of WS did not differ between age groups. Live weight and carcass weight were affected by age, except the carcass composition percentages. Breast, thigh, wing, and leg weights were not differences between groups. However, the percentage of the thigh was higher in broilers at 51 days of age than at 43 days of age. The percentage of meat physicochemical properties; pH3 and pH24 of broilers at 43 days of age were higher than those at 51 days of age (P<0.01). Broiler meat at 51 days of age had statistically significant higher a<sup>∗</sup>value, while L<sup>∗</sup>, b<sup>∗</sup>, chroma, and hue values were not significant differences. There were not significant differences in drip loss percentage, cooking loss percentage, and shear force value. Hardness, gumminess, and chewiness were higher in 51-day-old broilers than 43-day-old broilers (P<0.05), except the cohesiveness of cooked meat of 51-day-old broilers was higher than that of 43-day-old broilers (P>0.05). For meat chemical composition, the different age groups did not affect the chemical composition, but only the percentage fat content of 51-day-old broilers tended to be higher than that of 43-day-old broilers.