Chaosap, Chanporn

Loading...
Thumbnail Image
Preferred name
Chaosap, Chanporn
Alternative Name
Chaosap, C.
Main Affiliation
Email
chanporn.ch@kmitl.ac.th

Settings

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effects of Host-Specific Multi-Lactic Acid Bacterial Probiotics on Performance, Carcass Traits, Meat Quality, and Gut Microbiome in Fattening Pigs
    (2026-04-01)
    Sahatsanon, Katatikarn
    ;
    Chaweewan, Kamon
    ;
    Sringarm, Korawan
    ;
    Arjin, Chaiwat
    ;
    Hnokaew, Patipan
    This study evaluated the effects of a host-specific multi-lactic acid bacterial (MLAB) probiotic and sex on performance, carcass traits, meat quality, and gut microbiota in fattening pigs. Thirty-two crossbred pigs (10 ± 0.80 weeks; 23.43 ± 0.17 kg) were assigned to a 2 × 2 factorial design with diet (control or MLAB probiotics) and sex (barrow or female). The MLAB supplement consisted of seven lactic acid bacterial strains mixed in equal proportions (≈14.3% each)—Lactobacillus brevis, Lactobacillus reuteri, Weissella cibaria, Lactobacillus paraplantarum, Lactococcus lactis, Lactobacillus pentosus, and Pediococcus pentosaceus—administered at 1 × 10<sup>9</sup> CFU/kg feed for 12 weeks. MLAB probiotic supplementation reduced bone proportion while increasing skin and fat content (p < 0.05), with a treatment × sex interaction for loin eye area (p < 0.05). Meat quality improved in the MLAB group, showing higher ultimate pH and lower cooking loss (p < 0.05), indicating improved water-holding capacity. Female pigs exhibited higher early postmortem pH and protein content (p < 0.05). Microbiome analysis revealed increased abundances of Oxalobacteraceae and Paludibacteraceae and reduced Clostridium sensu stricto 6 (p < 0.05). These results suggest that host-adapted probiotics may support gut microbial balance and improve certain pork quality traits.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of Dietary Cannabis sativa L. Residue Supplementation on Meat Quality and Flavor-Enhancing Free Amino Acids in Broiler Chickens
    (2025-03-01)
    Sopian, Yusup
    ;
    Sahatsanon, Katatikarn
    ;
    Satsook, Apinya
    ;
    Arjin, Chaiwat
    ;
    Sringarm, Korawan
    This study investigated the effects of dietary Cannabis sativa residues (CR) on broiler growth and meat characteristics. A total of 256 one-day-old male Ross-308 broilers were randomly assigned to four treatments: a basal diet (control) and diets containing 0.5%, 1%, and 2% CR. CR supplementation had no effect on growth performance, survival rate, or European production index but reduced average daily feed intake (p < 0.01). No significant differences were found in meat pH, color, drip loss, thawing loss, cooking loss, or shear force (p > 0.05). However, the ΔE values (0.5% CR: 3.97, 1.0% CR: 3.71, 2.0% CR: 4.95) indicated perceptible color differences compared to the control. CR significantly reduced C12:0, C20:1n9, and C22:1n9 fatty acids (p < 0.05) while increasing free amino acids, including aspartic acid, serine, proline, methionine, and phenylalanine (p < 0.05). It also increased moisture content and decreased fat content, especially at 2% CR (p < 0.05). In conclusion, CR supplementation improves the flavor and nutritional value of broiler meat and is a potential alternative to conventional feed additives.