Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle

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dc.contributor.authorAchara Lukkananukool
dc.contributor.authorSineenart Polyorach
dc.contributor.authorK. Sommart
dc.contributor.authorChanporn Chaosap
dc.date.accessioned2026-05-08T19:20:09Z
dc.date.issued2023-9-12
dc.description.abstract< 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.
dc.identifier.doi10.3390/foods12183402
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17395
dc.publisherFoods
dc.subjectMeat and Animal Product Quality
dc.subjectCollagen: Extraction and Characterization
dc.subjectAnimal Nutrition and Physiology
dc.titleEffect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle
dc.typeArticle

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