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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.
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Srikijkasemwat, K.
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Philatha, A.
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Rassmidatta, K.
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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
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Kumar, Vikas
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Kingwascharapong, Passakorn
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Moula Ali, Ali Muhammed
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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).
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Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability
(2017-04-01)
Takeungwongtrakul, Sirima
;
Benjakul, Soottawat
Characteristics and storage stability of biscuits fortified with micro-encapsulated shrimp oil (MSO) were determined. The addition of MSO increased spread ratio, whilst decreased the thickness of biscuit. The highest hardness of biscuit was obtained with addition of 9 or 12% MSO. Biscuit surface showed higher redness and yellowness when MSO was incorporated (p < 0.05). The addition of MSO up to 6% had no adverse effect on biscuit quality and acceptability. When biscuits added with 6% MSO were stored under different illumination conditions (light and dark), lipid oxidation in all samples increased throughout the storage of 12 days. Light accelerated lipid oxidation of biscuits as evidenced by the increases in both peroxide values and abundance of volatile compounds. No marked change in EPA, DHA and astaxanthin contents were noticeable in biscuit fortified with MSO after 12 days of storage. Therefore, the biscuit could be fortified with MSO up to 6% and must be stored in dark to assure its oxidative stability.
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Antibacterial activity of spice extracts against pseudomonas fluorescens: Application of clove and thyme extracts in decontamination of raw chicken
(2017-01-01)
Nanasombat, Suree
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Mahawiriyo, Gantharat
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Budsamongkon, Chitlada
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Thummajinda, Nudtapong
Antimicrobial activity of 6 spice methanolic extracts against Pseudomonas fluorescens using disc diffusion assay and minimum inhibitory concentration (MIC) determination was studied. Extract of clove (Syzygium aromaticum) was the most effective against the growth of P. fluorescens (3.2 mg/ml MIC), followed by the extracts of thyme (Thymus vulgaris), star anise (Illicium verum), galanga (Alpini agalanga), caraway (Ocimum gratissimum) and licorice (Glycyrrhiza glabra). Clove extract also possessed the strongest antioxidant activity (3.63 mmol Fe (II)/ g extract) by ferric reducing antioxidant power method, followed by the extracts of thyme, caraway, galanga, licorice and star anise. Therefore, clove and thyme extracts were selected for further study. Their effect on microbial load and lipid oxidation in raw chicken thighs has investigated. Total viable counts and total Pseudomonas counts on raw chicken thigh surface after dipping in aqueous solution of 1-2% clove extract, 1-2% thyme extract or distilled water were compared. Addition of 2% clove extract in dipping solution was the most effective to reduce the microbial number on the chicken thigh surface and delayed the lipid oxidation in the raw chicken thigh meat. The treatment of naturally contaminated chicken thighs by dipping in aqueous solution of 2% clove extract resulted in immediate reduction of total viable counts and total Pseudomonas counts on the chicken thigh surface by 0.56 and 0.28 log CFU/ 25 cm 2 , respectively. Moreover, this treatment also resulted in 0.53 log CFU/ 25 cm 2 reduction of total Pseudomonas counts on the chicken thigh surface, and delayed lipid oxidation in the raw chicken thigh meat after 7-day refrigerated storage.
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Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions
(2016-03-01)
Takeungwongtrakul, Sirima
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Benjakul, Soottawat
The kinetics of astaxanthin degradation and lipid oxidation in shrimp oil from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) as affected by storage temperature were studied. When shrimp oil was incubated at different temperatures (4, 30, 45 and 60 °C) for 16 h, the rate constants (k) of astaxanthin degradation and lipid oxidation in shrimp oil increased with increasing temperatures (p < 0.05). Thus, astaxanthin degradation and lipid oxidation in shrimp oil were augmented at high temperature. When shrimp oils with different storage conditions (illumination, oxygen availability and temperature) were stored for up to 40 days, astaxanthin contents in all samples decreased throughout storage (p < 0.05). All factors were able to enhance astaxanthin degradation during 40 days of storage. With increasing storage time, the progressive formation of primary and secondary oxidation products were found in all samples as evidenced by the increases in both peroxide values (PV) and thiobarbituric acid reactive substances (TBARS) (p < 0.05). Light, air and temperatures therefore had the marked effect on astaxanthin degradation and lipid oxidation in shrimp oils during the extended storage.
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Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
(2012-06-15)
Yarnpakdee, Suthasinee
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Benjakul, Soottawat
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Nalinanon, Sitthipong
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Kristinsson, Hordur G.
Lipid oxidation and fishy odour development in protein hydrolysate from fresh and ice-stored Nile tilapia (Oreochromis niloticus) were investigated. During iced storage of 18 days, heme iron content decreased with a concomitant increase in non-heme iron content (P < 0.05). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values increased. Phospholipid content decreased with a corresponding increase in free fatty acid content. The results suggested that lipid hydrolysis and oxidation took place during storage. When protein hydrolysates were produced from fresh and 18 days ice-stored Nile tilapia muscle, higher lipid oxidation and fishy odour/flavour along with higher amount volatile compounds were obtained in hydrolysate for unfresh sample (P < 0.05). However, the addition of mixed antioxidants during hydrolysis process markedly lowered lipid oxidation, b ·, ΔC ·, ΔE · values, fishy odour/flavour as well as the formation of volatile compounds in the resulting hydrolysates prepared from both fresh and unfresh samples. Therefore, hydrolysate from Nile tilapia muscle with reduced fishy odour and lighter colour could be prepared by using fresh fish and incorporation of mixed antioxidants during hydrolysis. © 2011 Elsevier Ltd. All rights reserved.

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