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Subject: search.filters.subject.Meat characteristics

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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.
    ;
    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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    The effects of using pineapple stem starch as an alternative starch source and ageing period on meat quality, texture profile, ribonucleotide content, and fatty acid composition of longissimus thoracis of fattening dairy steers
    (2021-10-01)
    Chaosap, Chanporn
    ;
    Sahatsanon, Katatikarn
    ;
    Sitthigripong, Ronachai
    ;
    Sawanon, Suriya
    ;
    Setakul, Jutarat
    The effects of different starch sources (ground corn (CO), ground cassava (CA) and pineapple stem starch (PI)) and ageing period (14 and 21 days) on meat characteristics of Holstein steers were investigated. Starch sources had no effect on meat characteristics, while meat aged for 14 days had less thawing loss than that aged for 21 days. Meat from steers fed PI had higher levels of inosine monophosphate (IMP) than the others (p < 0.05). With increasing duration of ageing, the content of IMP and guanosine monophosphate in the meat decreased, while the content of hypoxanthine in-creased (p < 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p < 0.05) in contrast to meat from steers fed PI, which had the lowest oleic acid but the highest erucic acid. Steers fed CO appeared to produce healthier meat as this was positively associated with mon-ounsaturated fatty acid content. Meat from steers fed PI had higher levels of IMP, which may be associated with good taste.
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    Effect of dietary organic and inorganic selenium on carcass composition and meat characteristics of broiler chickens
    (2018-12-01)
    Jamnongtoi, P.
    ;
    Sivapirunthep, P.
    ;
    Chaosap, C.
    The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) and inorganic sodium selenite (Na-Se) on broiler chickens'carcass composition and meat characteristics were compared. The 360 one-day-old broiler chickens subjected to a 3 phases feeding program with basal diets of corn-soy. The chickens were divided into 2 groups supplemented with 0.3 ppm of Zn-L-SeMet or Na-Se throughout 37 days of raising period. Each treatment consisted of 6 replicated with 30 male broilers. Birds were deprived of feed for 12 h and weighed prior to slaughter. Three birds from each treatment replicate were sacrificed by cervical dislocation before carcass compositions were measured. Breast muscles were collected and then determined meat characteristics. Carcass composition was not affected (P>0.05) by different selenium sources. Chicken fed Zn-L-SeMet had higher cooking loss and lower color of L* value compared to those fed with Na-Se. Shear force value of Zn-L-SeMet was significant lower than Na-Se at 1 day postmortem but the effect of selenium sources was not significant later than at 4 day post mortem.