Sanchai Jaturasitha

Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem

Calcium chloride (CaCl(2)) solution in concentrations of 0, 0.2, 0.3 and 0.4 M was injected at 10% (wt/wt) either 45 min or 24 h postmortem into longissimus dorsi muscles of eight draught steers discharged from work and >4 years of age. Shear force, after 7 days of aging, declined by CaCl(2) injection by up to 50% of control, depending on CaCl(2) concentration. Prerigor treatment was twice as efficient as postrigor injection. Collagen content and solubility were less clearly affected. Sensory tenderness scores were higher by 50% with all CaCl(2) concentrations, but only with prerigor treatment. A bitter taste was noted only with the highest concentration of CaCl(2), but overall acceptance did not increase with CaCl(2) concentration. CaCl(2) enhanced electrical conductivity, reduced redness and luminosity, and increased drip and thawing loss, but not boiling loss, of longissiumus dorsi. Results indicate a high potential of CaCl(2) treatment in extraordinarily tough meat.

Carcass and meat quality of Thai native cattle fattened on Guinea grass (Panicum maxima) or Guinea grass–legume (Stylosanthes guianensis) pastures

Carcass and meat quality of Thai native cattle, fattened for 2 years on Guinea grass (Panicum maxima) and Guinea grass-legume (Stylosanthes guianensis) pastures, were investigated in twelve 3-years old males. Groups had similar carcass quality except for kidney fat percentage (higher in cattle of the grass-legume group). This group also had a lighter meat (Longissimus dorsi, Infraspinatus) than the grass-only fed cattle. Shear force was generally at the borderline to tender meat, and was unaffected by treatment as were other texture-related properties except muscle fibre diameter. Meat of the grass-legume group was perceived less juicy (P<0.05) but more tender (P<0.1). The meat of the grass-legume-fed cattle also had more intramuscular fat (4.3% vs. 3.4%) and a slightly less favourable n-6:n-3 fatty acid ratio (2.2 vs. 2.0). In conclusion, the mostly weak differences in carcass and meat quality did not clearly favour one of the grazing systems.

Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent.

A total of 600 crossbred pigs, whereof 56 were randomly selected for more in-depth studies of carcass and pork quality, were employed to test different tuna oil feeding regimens. The focus was put on the efficiency to enrich lean and adipose tissue with n-3 fatty acids and the expression of adverse side-effects on performance, carcass, and pork quality. The 4 treatments were 0% tuna oil in diet (T0; control), 1% of unrefined tuna oil in diet fed from 35 to 90 kg of BW (T1), and 3% of unrefined tuna oil in diet offered during the early (35 to 60 kg of BW; T3-E) or late stage of fattening (75 to 90 kg of BW; T3-L). With this arrangement, pigs consumed equal lifetime amounts of tuna oil (approximately 1.6 kg per pig). None of the tuna oil treatments had significant effects on performance. There were no differences in carcass quality among tuna oil groups except for group T3-E where carcasses and loin chops were fatter than those of the other groups. Water-holding capacity and texture of the loin as well as firmness and melting properties of the backfat remained widely unaffected by the treatments. Tuna oil feeding resulted in a lighter, less red and less yellow backfat and was found to increase the proportion of n-3 fatty acids to total fatty acids in all treatments. This especially concerned eicosapentaenoic acid and docosahexaenoic acid, but not alpha-linolenic acid. There was also a slight increase in oleic acid, whereas n-6 fatty acids largely decreased. Feeding tuna oil during a short period at the end of fattening (T3-L) or permanently during fattening (T1) proved to be similarly efficient in increasing n-3 fatty acid content of lean and adipose tissue (to about 1.6-fold of T0). By contrast, only two-thirds of this increase was found when the same amount of tuna oil had been fed exclusively during early fattening (T3-E). The decreased efficiency in T3-E was associated with better sensory flavor, overall acceptability grading, and oxidative status. The results show that, particularly under the condition of a continuous supply, much of the n-3 fatty acids ingested in early fattening can be recovered in pork. These findings give farmers flexibility as to when and how pork can be enriched in n-3 fatty acids with fish oil.

Effect of dietary dried milky sludge on productive performance and egg quality in laying Japanese quails

ABSTRACT The experiment was conducted to study the effectiveness of dried milky sludge (DMS) as a feed source for laying Japanese quails. The DMS was incorporated into the experimental diets at levels of 0, 5.0, 10.0, 15.0 and 20.0%. Four hundred quails were used in a completely randomized design. The results revealed that the daily egg-laying rate, feed cost/100 egg weight, egg width, egg length, egg weight, shell quality characteristics in terms of breaking time, Youngs modulus, work, max force, fracturability, breaking stress, stiffness and power, as well as color intensity and yolk height improved significantly with increasing levels of DMS in the diet (P < 0.05), while feed intake/bird/day, mortality and eggshell thickness showed no significant differences (P > 0.05). From this experiment, it was found that DMS incorporated into the experimental diet at the 20.0% level yielded the most productive performance and best egg quality.

Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows?

This study investigated whether the positive effects of ageing on tenderness of meat from culled dairy cows can be facilitated by CaCl₂. Injections of 250 mM CaCl₂ solution (10% wt/wt) were performed on Longissimus dorsi samples from 32 7-yrs old cows. Samples were vacuum packaged and aged for 0, 1, 3, 5 and 7 days. Ageing alone produced lighter and less red meat with lower shear force, higher myofibrillar fragmentation and tenderness scores but also elevated lipid oxidation. For most traits investigated, CaCl₂-injected meat exhibited similar ageing effects, but drip loss increased with age. The CaCl₂-injected meat had a lower shear force and myofibrillar fragmentation increased more rapidly, but drip loss, off-flavour scores, colour stability and oxidative stability were inferior to untreated meat. Overall, it was found possible to accelerate tenderisation of such meat with CaCl₂, but only at the cost of adverse effects in some other quality traits.

Development of mucoadhesive buccal films from rice for pharmaceutical delivery systems

The aim of this work was to investigate the suitable rice varieties for developing pharmaceutical buccal films. Two rice varieties with extreme difference in amylose content were used. Rice powders were chemically modified to yield the carboxymethyl rice prior to film preparation. Scanning electron microscope (SEM) and X-ray diffractometer (XRD) were used to investigate the solid structure of rice powders. The results indicated that amylose content in the rice grains played the effects on the morphology and crystalline structure of the modified rice powders as well as the film properties. The modified rice powders of low amylose content showed halo pattern XRD whereas some crystalline peaks could be observed from the high amylose content modified rice powders. Adding of glycerin caused the films better properties of more transparency and getting rid of air bubbles. High amylose rice films showed more transparency and higher mucoadhesive property and was considered to be suitable for incorporating the drug. Adding of surfactant caused the increase in tensile strength and decrease in elongation of the rice films. The most suitable surfactant for diclofenac buccal rice film is Tween 20. This study demonstrates that rice grains are the promising natural source for pharmaceutical film forming agent. Suitable pharmaceutical buccal films could be developed from the rice with high amylose content.

Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period

Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supple...

Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia

This article reviews opportunities for enriching the lipids of meat with n-3 fatty acids and conjugated linoleic acids (CLAs), both considered beneficial to human health. Special focus is put on feeds available and research carried out in Thailand. A differentiated consideration concerning the value of different n-3 fatty acids and isomers of CLAs is necessary. In ruminants, it is difficult to enrich the meat with n-3 fatty acids due to the extensive ruminal biohydrogenation of unsaturated fatty acids, but several possibilities to enhance the proportion of the most desired CLA isomer, rumenic acid, exist. By contrast, pork and poultry meat can be easily enriched with n-3 fatty acids. With purified CLA sources, CLAs also can be enhanced, but it is difficult to achieve this exclusively for rumenic acid. An interesting approach might consist in supplementing the CLA precursor vaccenic acid instead. Possible constraints for meat quality and in the fatty acid levels achieved are outlined.

Breed-related number and size of muscle fibres and their response to carcass quality in chickens

The present study was aimed to investigate the number and size of muscle fibre and their relation to carcass quality traits in chickens (slow- and fast-growing chicken strains). A total of 40 one-day-old Arbor Acres broiler (fast-growing) and 40 Thai native chickens (slow-growing) were reared to 45 and 112 days, respectively. The Arbor Acres broilers had heavier live weight, higher breast and thigh percentage than Thai native chickens (P<0.001). In breast muscle, there was no significant difference in total number of fibres and perimysium thickness. Thai native chickens had smaller fibre diameter and fibre area (P<0.01), and thicker endomysium in comparison with Arbor Acres broiler (P<0.001). The difference between the thigh and breast muscle fibre characteristics was not significant (P>0.05). The fibre diameter was positively correlated with live weight (P<0.05) and breast percentage (P<0.01). Endomysium thickness was correlated with live weight and breast percentage (P<0.05). There was no significant difference for the correlation between muscle fibre characteristics and thigh muscle. These results suggest that muscle fibre characteristics might be related to carcass quality.

Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities

Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (±16) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (p<0.01). Likewise, the warm carcass weight was higher in GC1.5 and GC2.0 compared to GG and GL. Dressing percentage was 48.1% and 49.5% in GC1.5 and GC2.0 in comparison to 42.9% and 44.8% observed in GG and GL, respectively. Meat of Longissimus throracis from GC1.5 and GC2.0 was redder in color (p<0.01), while water holding capacity (drip and thawing loss) was improved in pasture-fed groups (p<0.05). Protein and fat content of Longissimus thoracis was higher in animals supplemented with concentrate (p<0.01), as was cholesterol content (p<0.05), whereas PUFA:SFA ratio was higher and n-6/n-3 ratio lower (p<0.01) in pasture-fed buffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes.