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 - 4 of 4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of Cannabis sativa residue supplementation on meat quality, antioxidative capacity, and immune response in 34-day-old broiler chickens
    (2025-01-01)
    Sopian, Yusup
    ;
    Sahatsanon, Katatikarn
    ;
    Satsook, Apinya
    ;
    Arjin, Chaiwat
    ;
    Lumsangkul, Chompunut
    The overuse of antibiotics in animal feed has led to rising antibiotic resistance, highlighting the need for sustainable alternatives like herbal supplements. Cannabis sativa residues (CR), byproducts of the cannabis industry, have medicinal properties that may benefit poultry production. This study evaluated the effects of CR supplementation on meat quality, antioxidative capacity, and immune response in 34-day-old broiler chickens. A total of 256 male one-day-old Ross 308 chicks were randomly divided into four groups (0%, 0.5%, 1%, or 2% CR) and reared for 34 days. Broilers fed 1% CR had the highest eviscerated carcase yield, while those receiving 2% CR had the highest breast and intestine percentages (p < 0.05). A 2% CR dietary inclusion significantly elevated the pH of breast meat at 24 h post-mortem and reduced shear force and drip loss in breast meat (p < 0.05). Malondialdehyde levels in meat were significantly lower during storage (0, 3, and 5 days) in CR-fed groups (p < 0.01). No significant changes were observed in thawing loss, cooking loss, or meat colour (p > 0.05). While CR had no significant effect on immune-related gene expression, it significantly upregulated antioxidant-related genes such as catalase (CAT) and nuclear factor erythroid 2–related factor 2 (Nrf2) in the liver and increased Nrf2 expression in the jejunum (p < 0.05). Principal component analysis revealed positive correlations between CR supplementation and antioxidant gene expression. These results suggest that CR, at 0.5 to 2%, may enhance meat quality and antioxidant defense in broiler chickens.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Dietary supplementation of Cannabis sativa residues in broiler chickens affects performance, carcass characteristics, intestinal morphology, blood biochemistry profile and oxidative stability
    (2024-10-01)
    Sopian, Yusup
    ;
    Sartsook, Apinya
    ;
    Arjin, Chaiwat
    ;
    Lumsangkul, Chompunut
    ;
    Sringarm, Korawan
    Public interest in the cannabis plant has increased after its legalization in many countries. Cannabis sativa residues (CR) are a part of the plant waste in the cannabis industry. The CR contain medicinal properties that could be used as a feed additive in poultry production. The trial was conducted to investigate the effects of CR on growth performance, carcass characteristics, intestinal morphology, and blood biochemistry profile of broiler chickens. In a completely randomized design, 256 one-day-old male Ross 308 broilers were randomly allocated to 4 treatments with 8 replicates and 8 birds per replicate. These 4 dietary treatments included a basal diet with 0, 0.5, 1 and 2% CR for 40 d. The results showed that 2% CR supplementation reduced feed intake (FI) in the starter phase (d 3–23, P < 0.05). The birds in the CR groups had lower FI in the finishing phase (d 24–40, P < 0.01) and the whole raising period (d 3–40, P < 0.01) than the control. However, the body weight and carcass yield were not different (P > 0.05). In addition, the CR diet had no adverse effects on the blood biochemistry profile, including total cholesterol, triglycerides, aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, total protein, globulin, albumin, and direct bilirubin (P > 0.05). In addition, total bilirubin and malondialdehyde were better in the plasma of CR-supplemented birds than in the control groups (P < 0.05). The observations on intestinal morphology showed that CR supplementation improved the ratio between villus height and crypt depth in the ileum (P < 0.05). In conclusion, CR supplementation can improve intestinal morphology and oxidative stability of broiler chickens. This suggests that CR could potentially be used as an alternative feed additive in broiler production.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Dietary Hemp (Cannabis sativa L.) Products Enhance Egg Yolk Omega-3 Fatty Acids and Color Without Compromising Laying-Hen Performance: A Meta-Analysis
    (2025-07-01)
    Sopian, Yusup
    ;
    Sivapirunthep, Panneepa
    ;
    Jayanegara, Anuraga
    ;
    Chaosap, Chanporn
    Hemp (Cannabis sativa L.) products have gained attention in poultry nutrition for their rich content of polyunsaturated fatty acids (PUFAs), bioactive compounds, and potential functional benefits. However, findings on their impact on laying-hen performance, egg quality, and yolk fatty acid profiles have been inconsistent. This meta-analysis aimed to evaluate the effects of dietary hemp products on laying-hen performance, egg quality traits, and yolk fatty acid composition, while exploring potential sources of heterogeneity across studies. A comprehensive literature search identified 21 studies that met the inclusion criteria. A random-effects model was used to calculate standardized mean differences (SMDs) with 95% confidence intervals (CIs) for various outcomes, including production performance, egg quality, and yolk fatty acid profiles. Subgroup and meta-regression analyses assessed the influence of factors such as inclusion level, hen age, and hemp product type. The results showed that hemp supplementation had no significant effect on hen-day production, egg mass, feed conversion ratio, or feed intake. However, yolk redness (SMD = 4.40; 95% CI: 2.46, 6.33; p < 0.001) and yellowness (SMD = 4.45; 95% CI: 2.75, 6.16; p < 0.001) were significantly enhanced. Hemp feeding also increased n-3 PUFA levels in egg yolk, including C18:3n3, C20:5n3, and C22:6n3, while reducing saturated and monounsaturated fatty acids. Subgroup analysis indicated that inclusion levels > 10% and hen age ≤ 25 weeks were associated with slight reductions in hen-day production, whereas older hens (>25 weeks) showed increased egg weight. In conclusion, hemp products can enrich yolk pigmentation and n-3 PUFA content in eggs, supporting the production of functional, value-added eggs without compromising the laying-hen performance.
  • 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.