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Start date: 2024Subject: search.filters.subject.Lipid oxidation

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    Effects of thymol–carvacrol combined with organic acids on carcass traits, meat quality, and stress indicators in broilers under enteric disease challenge
    (2026-01-01)
    Busayakanit, P.
    ;
    Srikijkasemwat, K.
    ;
    Philatha, A.
    ;
    Rassmidatta, K.
    ;
    Ruangpanit, Y.
    The effects of a feeding program combining thymol–carvacrol and organic acids were evaluated as an alternative to an antibiotic growth promoter (AGP) in broilers under a coccidial challenge. A total of 750 male Ross 308 chicks were assigned to a negative control (T1), an AGP group with bacitracin methylene disalicylate (T2), or a thymol-carvacrol–organic acid group (T3). Slaughter weight, dressing percentage, retail cut yields, and meat quality traits did not differ among treatments (P > 0.05). T2 had the highest number of birds without foot pad lesions, significantly exceeding T1 and comparable to T3, which also outperformed T1 (P < 0.05). T2 recorded the fewest mild and severe lesions, while T3 showed a numerical reduction in severe lesions compared with T1. Both T2 and T3 reduced lesion severity relative to T1, with T2 showing the most favorable scores and T3 demonstrating meaningful potential as a non-antibiotic alternative. Thigh meat malondialdehyde (MDA) levels increased during storage (P < 0.01), but no treatment effects were observed (P > 0.05). Serum MDA and the proportions of lymphocytes, monocytes, eosinophils, and basophils were unaffected; however, heterophil percentage and the heterophil-to-lymphocyte ratio were significantly higher in T1 than in T2 and T3 (P < 0.01), indicating reduced physiological stress with both AGP and thymol-carvacrol–organic acid supplementation. Overall, thymol–carvacrol with organic acids-maintained carcass yield and meat quality while mitigating stress responses and improving foot pad health, supporting its potential as a viable alternative to AGPs in broilers under enteric challenge.
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    A bilayer emulsion containing encapsulated catfish oil, stabilized with whey protein isolates and fish gelatin for development of PUFA rich mayonnaise
    (2024-11-01)
    Dave, Jaydeep
    ;
    Kumar, Vikas
    ;
    Kingwascharapong, Passakorn
    ;
    Moula Ali, Ali Muhammed
    ;
    Bavisetty, Sri Charan Bindu
    This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emulsions on various parameters, such as stability, particle size, viscosity, electronegativity, and oxidative stability of bilayer fish oil emulsions. It was observed that the particle size increased significantly when FG was deposited onto the primary WPI emulsion, from 0.57 to 1.61 μm. Furthermore, this process increased the apparent viscosity of the emulsion while reducing its droplet charge from − 24.93 to -12.17 mV. Conversely, depositing WPI onto the primary FG emulsion led to a reduction in the particle size and a slight increase in both electronegativity and viscosity. Concerning oxidative stability, a bilayer emulsion consisting of 0.5% WPI and 0.75% FG showed the lowest levels (hexanal concentration: 0.32 ppm) of oxidation after 21 days of storage. The mayonnaise fortified with a 20% bilayer emulsion consisting of 0.5% WPI and 0.75% FG exhibited rheological and microstructural properties comparable to those of commercial mayonnaise. Moreover, the fortification of mayonnaise with emulsified fish oil enhanced the fatty acid profile by increasing Polyunsaturated fatty acids (PUFA) and reducing Saturated fatty acids (SFA).