DSpace-CRIS

Now showing 1 - 3 of 3

Some of the metrics are blocked by your
consent settings
Cholesterol Oxidation Products and Quality Attributes of NaCl-Reduced Beef Sausages Fortified With Honey
(2025-08-01)
Adeyemi, Kazeem D.
;
Ajayi, Glory D.
;
Salami, Ahmed O.
;
Sulaimon, Rasheed O.
;
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.
Some of the metrics are blocked by your
consent settings
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.
Some of the metrics are blocked by your
consent settings
Dietary supplementation of Cannabis sativa residues in broiler chickens affects performance, carcass characteristics, intestinal morphology, blood biochemistry profile and oxidative stability
(2024-10-01)
Sopian, Yusup
;
Sartsook, Apinya
;
Arjin, Chaiwat
;
Lumsangkul, Chompunut
;
Sringarm, Korawan
Public interest in the cannabis plant has increased after its legalization in many countries. Cannabis sativa residues (CR) are a part of the plant waste in the cannabis industry. The CR contain medicinal properties that could be used as a feed additive in poultry production. The trial was conducted to investigate the effects of CR on growth performance, carcass characteristics, intestinal morphology, and blood biochemistry profile of broiler chickens. In a completely randomized design, 256 one-day-old male Ross 308 broilers were randomly allocated to 4 treatments with 8 replicates and 8 birds per replicate. These 4 dietary treatments included a basal diet with 0, 0.5, 1 and 2% CR for 40 d. The results showed that 2% CR supplementation reduced feed intake (FI) in the starter phase (d 3–23, P < 0.05). The birds in the CR groups had lower FI in the finishing phase (d 24–40, P < 0.01) and the whole raising period (d 3–40, P < 0.01) than the control. However, the body weight and carcass yield were not different (P > 0.05). In addition, the CR diet had no adverse effects on the blood biochemistry profile, including total cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, total protein, globulin, albumin, and direct bilirubin (P > 0.05). In addition, total bilirubin and malondialdehyde were better in the plasma of CR-supplemented birds than in the control groups (P < 0.05). The observations on intestinal morphology showed that CR supplementation improved the ratio between villus height and crypt depth in the ileum (P < 0.05). In conclusion, CR supplementation can improve intestinal morphology and oxidative stability of broiler chickens. This suggests that CR could potentially be used as an alternative feed additive in broiler production.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results