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Subject: search.filters.subject.Fattening period

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    Item type:Publication,
    The influence of fattening periods on chemical composition, fatty acid profile, cholesterol and ribonucleotide content of Charolaise crossbred steers
    (2022-01-01)
    Thiwaratkoon, P.
    ;
    Chongcharoen, M.
    ;
    Sitthigripong, R.
    ;
    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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    The influence of fattening periods on performance, carcass composition, and meat quality of Charolaise crossbred steers
    (2020-12-01)
    Kheawrod, W.
    ;
    Sivapirunthep, P.
    ;
    Thiwaratkoon, P.
    ;
    Chongcharoen, M.
    ;
    Chancharoen, P.
    Results showed that the initial weight did not differ between groups (P>0.05). While, the 15 month group had more heavy weight than 12 month group (P<0.01). Furthermore, the 15 month group gained more weight than 12 month group (P<0.05). The average daily gain of 15 month group was higher than 12 month group (P<0.01) which were 723.62 and 603.30 gram/day, respectively. The weight of hot and cold carcass of 15 month group was higher than 12 month group (P<0.01) while the percentage of hot and cold carcass did not differ between group (P>0.05). For carcass composition, lean percentage (P<0.01) and bone percentage (P<0.05) were higher in 15 month group than in 12 month. Meat color, shrinkage loss, cooking loss, and shear force did not affect by fattening period (P>0.05). In addition the fattening period did not impact on collagen content and also collagen solubility (P>0.05).