Sivapirunthep, Panneepa

Preferred name

Alternative Name

Sivapirunthep, P.

Main Affiliation

School of Industrial Education and Technology

panneepa.si@kmitl.ac.th

Now showing 1 - 10 of 47

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Meta-analysis of dietary supplementation with hemp products (Cannabis sativa L.) in broiler chicken: performances, blood profiles, intestinal morphology, and meat physicochemical parameters
(2025-01-01)
Sopian, Y.
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Pirompud, P.
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Patthararangsarith, P.
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Sivapirunthep, P.
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Chaosap, C.
The results showed that dietary hemp products reduced plasma triglycerides (SMD = - 2.263; P < 0.01), cholesterol (SMD = -1.239; P < 0.05), and low-density lipoprotein (SMD = - 5.711; P < 0.01), whereas the plasma high-density lipoprotein (SMD = 3.193; P < 0.01) and jejunal villus height (SMD = 4.536; P < 0.01) were increased. However, broiler performances (average daily feed intake, body weight, feed conversion ratio) and meat physicochemical parameters (pH, lightness, redness, yellowness, crude protein, and ether extract) were not significantly affected. Therefore, the study indicated that dietary hemp products in broiler chicken could improve blood profiles and gut health, suggesting their potential as an alternative feedstuff in broiler production.
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Evaluation of Productivity and Egg Quality in Japanese Quails Reared Under Different LED Colors and Rearing Systems
(2026-02-01)
Kaewhom, Paitoon
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Saelim, Kraiyot
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Poolsamran, Patcharawadee
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Thammakarn, Chanathip
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Chaosap, Chanporn
This study evaluated the productivity and egg quality of Japanese quails reared under different LED colors and rearing systems. A total of 720 female quails were assigned to a 3 × 2 factorial arrangement with three LED colors (red, green, and white) and two rearing systems (cage and floor) until 20 weeks of age. Production performance was evaluated across specific age intervals, while physical egg quality traits were analyzed using a Repeated-measures General Linear Model to assess temporal changes. No significant overall interactions between LED color and rearing system were observed (p > 0.05). However, significant interactions between treatment and time (p < 0.05) revealed that red LED light progressively enhanced productivity, while the floor system significantly improved feed efficiency and income during the early laying phase (weeks 6–12). Specifically, red LED light significantly improved hen-day production, egg mass, feed efficiency, and income-to-cost ratio compared to other colors (p < 0.05). Physical egg quality traits remained consistent across treatments (p > 0.05) but were significantly influenced by time (p < 0.05). In conclusion, red LED light optimizes long-term profitability, whereas the floor system offers distinct advantages during the onset of lay.
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Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
(2025-02-01)
Adeyemi, Kazeem D.
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Kolade, Isiaka O.
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Siyanbola, Amidat O.
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Bhadmus, Faidhat O.
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Shittu, Rafiat M.
The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.
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Myosin heavy chain isoforms expression, calpain system and quality characteristics of different muscles in goats
(2020-08-15)
Chaosap, Chanporn
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Sitthigripong, Ronachai
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Sivapirunthep, Panneepa
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Pungsuk, Apichaya
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Adeyemi, Kazeem D.
Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpain systems and meat quality characteristics of different muscles in goats were examined. Four muscles, namely infraspinatus (IF), longissimus dorsi (LD), psoas major (PM) and supraspinatus (SS) were obtained from ten Boer crossbred bucks (7–10 months old; 26.5 ± 3.5 kg, BW). The percentages of MHC I, MHC IIa and MHC IIx in SS, IF, PM and LD were 47.2, 38.3, 32.1, 11.9; 28.0, 42.1, 33.0, 36.4; and 24.8, 19.6, 34.9 and 51.7, respectively. IF and SS had higher levels of calpastatin, total collagen and insoluble collagen contents than did PM and LD. PM had longer sarcomere length than did other muscles. LD had higher collagen solubility, troponin-T degradation products and glycogen content than did other muscles. These results infer that variable fiber-type composition could account partially for the differences in the physicochemical properties of goat muscles.
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Influence of charolais sires and seasons on growth performance and carcass characteristics in crossbred steers
(2018-12-01)
Thiwaratkoon, P.
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Sivapirunthep, P.
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Tuntivisoottikul, K.
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Sitthigripong, R.
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Chongcharoen, M.
The factors of Charolais sires, and fattened seasons on growth performance and carcass characteristics of beef cattle fattened were determined at Pon Yang Kham Livestock Breeding Cooperatives N.S.C. Ltd., Sakhon Nakhon Province, Thailand. Samples were 18 crossbred (Charolais X (Brahman x Thai Native)) steers. They were offsprings of four different sires (S1 to S4), which were 4, 6, 5, and 3 steers from S1 to S4, respectively. Animals were fed ad libitum with fresh grass, concentrate, and rice straw. In addition, the steers received molasses as a supplement after 6 months of fattening period. The data were collected during 8-12 months of fattening time. Weight gain and average daily gain (ADG) were calculated. After the animals were slaughtered, the data of carcass characteristics were collected and analysed. The results showed that the sires did not affect all the growth performance and carcass characteristics, except the trait of lean in kg (P<0.05) and percentage of lean (P=0.09). In general, sire had no effect on growth performance and carcass characteristics except S4 which frozen semen was imported from aboard showed higher amount of lean meat than others. The fattening seasons affected weight gain, ADG, and carcass length (P<0.05). The winter season showed higher weight gain, ADG, and carcass length than summer.
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Data-driven insights into pre-slaughter mortality: Machine learning for predicting high dead on arrival in meat-type ducks
(2025-01-01)
Jainonthee, Chalita
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Sanwisate, Phutsadee
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Sivapirunthep, Panneepa
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Chaosap, Chanporn
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Mektrirat, Raktham
Dead on arrival (DOA) refers to animals, particularly poultry, that die during the pre-slaughter phase. Elevated rates of DOA frequently signify substandard welfare conditions and might stem from multiple causes, resulting in diminished productivity and economic losses. This study included 18,643 truckload entries from 45 farms, encompassing a total of 23,191,809 meat-type ducks sent to a single slaughterhouse in Eastern Thailand between January 2019 and December 2023. The objective of this study was twofold: first, to classify high DOA rates (≥ 0.15%) using several predictors, including season, period of the day, number of ducks per truckload, distance, duration of transportation, age, average body weight, lairage time, and temperature at the lairage area. This classification was performed using machine learning (ML) algorithms such as Least Absolute Shrinkage and Selection Operator (LASSO), Support Vector Machine (SVM), Decision Tree (DT), Random Forests (RF), and Extreme Gradient Boosting (XGBoost). Additionally, several data-sampling techniques, including oversampling, undersampling, Random Over-Sampling Examples (ROSE), and Synthetic Minority Over-sampling Technique (SMOTE), were utilized to address the issue of imbalanced data. Second, to analyze variable importance contributing to the predictive outcomes. The descriptive analysis revealed a mean DOA percentage of 0.14% (range: 0 to 22.46%, SD = 0.49). The results of the high DOA classification indicated that among all models, XGBoost-Up, XGBoost-Down, and RF-Down were the top three models, achieving the highest overall scores in evaluation metrics including Area Under the ROC Curve (AUC), sensitivity, precision, and F1-score. The primary factors contributing to the high predictive performance of the models were the number of ducks per truckload, temperature at the lairage area, and average body weight. Additionally, the duration and distance of transportation, as well as the period of transportation, were secondary factors contributing to the outcome. These factors should be further investigated to minimize losses during the pre-slaughter phase in meat-type ducks. Additionally, considering these factors when managing transportation can help create conditions that reduce duck deaths.
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Yield grading and prediction of combined closely trimmed and semi-boneless lean percentage using carcass traits of fattening culled dairy cattle in Thailand
(2021-09-01)
Sivapirunthep, P.
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Tuntivisoottikul, K.
The percentages of combined closely trimmed and semi-boneless lean of fattening culled dairy carcass were classified into five yield grades, 1 through 5. Yield grade 1 carcasses had the highest semi-boneless lean percentage more than 81 % and yield grade 5, the lowest percentagde which combined in closely trimmed semi-boneless lean was less than 68. A significant regression equation was found (F = 13.321, p < 0.05), with an R<sup>2</sup> of 0.305. The equation for predicting the combined in closely trimmed and semi-boneless lean percentage of fattening culled dairy carcass is combined in closely trimmed and semi-boneless lean percentage was 81.523 – 0.851 (marbling score, 1-5) – 1.209 (rib fat thickness, cm.) – 0.097 (chest cavity width, cm.) + 0.060 (rib-eye area, square cm.) + 1.302 (sex, 0=male, 1=female).
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The influence of fattening periods on performance, carcass composition, and meat quality of Charolaise crossbred steers
(2020-12-01)
Kheawrod, W.
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Sivapirunthep, P.
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Thiwaratkoon, P.
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Chongcharoen, M.
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Chancharoen, P.
Results showed that the initial weight did not differ between groups (P>0.05). While, the 15 month group had more heavy weight than 12 month group (P<0.01). Furthermore, the 15 month group gained more weight than 12 month group (P<0.05). The average daily gain of 15 month group was higher than 12 month group (P<0.01) which were 723.62 and 603.30 gram/day, respectively. The weight of hot and cold carcass of 15 month group was higher than 12 month group (P<0.01) while the percentage of hot and cold carcass did not differ between group (P>0.05). For carcass composition, lean percentage (P<0.01) and bone percentage (P<0.05) were higher in 15 month group than in 12 month. Meat color, shrinkage loss, cooking loss, and shear force did not affect by fattening period (P>0.05). In addition the fattening period did not impact on collagen content and also collagen solubility (P>0.05).
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Effects of fructooligosaccharide administration routes on growth performance, gut integrity, microbiota, and meat quality in broiler chickens exposed to reused litter
(2025-11-01)
Ruangpanit, Yuwares
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Rassmidatta, Konkawat
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Philatha, Ananchai
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Saothong, Prayooth
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Sompugdee, Chokchai
This study investigated the effects of dietary fructooligosaccharide (FOS) supplementation, administered via feed or drinking water, on growth performance, gut morphology, microbiota, stress response, and meat quality in broiler chickens reared under reused litter conditions. A total of 900 one-day-old male Ross 308 chicks were randomly allocated to three groups: a control (CON), 0.5 % FOS in drinking water (FOS-W), and 0.5 % FOS in feed (FOS-F), over a 38-day trial conducted using reused litter to simulate oxidative and physiological stress. FOS administration route had no significant effect on growth performance, carcass characteristics, gut morphology, cecal microbiota composition, stress indicators, meat quality, or ribonucleotide levels. Furthermore, FOS supplementation, irrespective of delivery method, did not influence growth, carcass traits, or meat quality when compared to the control. However, both FOS-supplemented groups exhibited significantly higher villus height-to-crypt depth ratios in the ileum and jejunum, increased cecal Lactobacillus counts, and reduced heterophil-to-lymphocyte ratios, indicating enhanced intestinal integrity and reduced physiological stress. In conclusion, while FOS supplementation did not affect performance or meat quality under reused litter conditions, it positively influenced gut morphology, microbial balance, and stress response. These findings support the potential of FOS as a functional feed additive to improve intestinal health and resilience in broiler chickens under intensive production systems.
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Cholesterol Oxidation Products and Quality Attributes of NaCl-Reduced Beef Sausages Fortified With Honey
(2025-08-01)
Adeyemi, Kazeem D.
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Ajayi, Glory D.
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Salami, Ahmed O.
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Sulaimon, Rasheed O.
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Chaosap, Chanporn
The effects of salt combinations and honey supplementation on cholesterol oxidation products, physicochemical properties, and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 1.5% NaCl (H-1), 1% KCl + 0.5% NaCl + 5% honey (H-2), or 1% potassium citrate (C<inf>6</inf>H<inf>5</inf>K<inf>3</inf>O<inf>7</inf>) + 0.5% NaCl + 5% honey (H-3), and oven-cooked at 180°C for 20 min. The chemical composition, sensory attributes, and concentrations of 7β-hydroxycholesterol, 22R-hydroxycholesterol, 25-hydroxycholesterol, and 7-hydroxycholesterol were not influenced by the formulations (p > 0.05). The concentrations of 20α-hydroxycholesterol and 7-ketocholesterol in H-3 sausages were lower than in H-1 and H-2 sausages (p < 0.05). H-1 sausages had higher levels of (25R)-26-hydroxycholesterol, sodium content, and malondialdehyde (MDA) than the other sausages (p < 0.05). H-2 sausages had lower levels of 7α-hydroxycholesterol compared to the other sausages. H-1 sausages had higher lightness and cook loss and lower pH compared to the other sausages (p < 0.05). Redness and yellowness were lower in H-3 sausages than in the other sausages. Honey supplementation in NaCl-reduced beef sausages lowered sodium, MDA, and selected oxysterols without impairing the organoleptic properties of the sausages. Practical Application:. High intake of sodium chloride and oxysterols can have harmful effects on human health. Reducing sodium and oxysterols in processed meat products is beneficial for improving health outcomes. The use of KCl, C<inf>6</inf>H<inf>5</inf>K<inf>3</inf>O<inf>7</inf>, and honey supplementation in beef sausages can effectively reduce sodium content, lipid oxidation, and the formation of selected cholesterol oxidation products such as 20α-hydroxycholesterol, (25R)-26-hydroxycholesterol, and 7-ketocholesterol, without negatively impacting the sensory attributes of the product. This strategy addresses the need for healthier processed meat without compromising consumer appeal.

Sivapirunthep, Panneepa

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