Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red)

This study examined the effects of 4 genotypes of chicken, all suitable for extensive fattening, on carcass and meat quality using 320 chickens divided into 4 equally sized groups. The comparison included 2 indigenous chicken strains from Thailand, Black-boned and Thai native (Thai), and 2 imported chicken breeds, Bresse and Rhode Island Red (Rhode, a layer breed). The animals were fed until 16 wk of age. Breast (pectoralis major) and thigh (biceps femoris) muscles were studied in detail. Chickens of the imported breeds were heavier at slaughter than indigenous strains, especially Black-boned chickens. Proportions of retail cuts with bones were similar among genotypes, whereas deboned breast meat and lean:bone ratio were lowest in the layer breed (Rhode). The meat of the Black-boned chickens was darker than that of the other genotypes. Thai and Rhode chickens had a particularly yellow skin. The ratio of red and intermediate to white fibers was higher in the thigh muscle, and the diameter of all muscle fiber types in both muscles was smaller in the indigenous compared with the imported breeds. The meat of the 2 indigenous Thai strains had lower contents of fat and cholesterol compared with that of the imported breeds, especially relative to the Rhode chickens (thigh meat). The meat of the indigenous origins, especially of the Thai chickens, was higher in shear force and collagen content (thigh only) than meat of the imported breeds. The meat lipids of the Thai chickens had particularly high proportions of n-3 fatty acids and a favorably low n-6/n-3 fatty acid ratio compared with the other genotypes. In conclusion, meat of indigenous chickens has some unique features and seems to have more advantages over imported breeds than disadvantages, especially when determined for a niche market serving consumers who prefer chewy, low-fat chicken mea

Current situation and future prospects for beef production in Thailand — A review

Thailand is a country of native beef cattle resource farming. It has undergone rapid social and economic change in the past decade. Agricultural growth has been maintained by increasing the production of rice and cassava. Changing economic status also provides opportunities for beef cattle producers to meet increasing consumer demand for beef. Finishing beef cattle numbers in Thailand were about 1.0 M head in 2015. Beef produced in Thailand has exclusively been for domestic consumption. Only 1% of Thailand’s beef cattle are for the premium market which is based on marbling score, 40% are sold into modern markets that consider muscling of cattle, and the remainder enter traditional markets. Cross-bred cattle for the premium market are raised within intensive systems. Most producers of premium beef are members of beef cooperatives, or have invested in their enterprises at high levels. Culled cow (native or cross-bred cattle) are mainly for small holder farm production. Malaysia, Indonesia, and other members of the Asian Economic Community (AEC) are set to become the largest beef market, which has been confirmed by 2015 through 2020 forecasts for consumption of beef that must increasingly be halal. These circumstances are likely to be challenging for beef producers in Thailand to gain a share of this market. Integration across all sectors involved in beef production in Thailand will be required

Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products

Purple rice is a strain of glutaneous rice rich in anthocyanins and γ-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were used which consisted approximately by half either of purple rice, white rice or corn. Diets were fed to 3×10 pigs growing from about 30 to 100 kg. Meat samples were investigated either as raw or cured loin chops or as smoked bacon produced from the belly. Various physicochemical traits were assessed and data were evaluated by analysis of variance. Traits describing water-holding capacity (drip, thaw, and cooking losses) and tenderness (sensory grading, shear force) of the meat were mostly not significantly affected by the diet type. However, purple rice feeding of pigs resulted in lower fat and cholesterol contents of loin and smoked bacon compared to white rice, but not compared to corn feeding except of the fat content of the loin. The shelf life of the raw loin chops was improved by purple rice as well. In detail, the occurrence of thiobarbituric acid reactive substances after 9 days of chilled storage was three to four times higher in the white rice and corn diets than with purple rice. The n-6:n-3 ratio in the raw loin chops was 9:1 with purple rice and clearly higher with 12:1 with the other diets, meat lipids. Level and kind of effect of purple rice found in raw meat was not always recovered in the cured loin chops and the smoked bacon. Still the impression of flavor and color, as well as overall acceptability were best in the smoked bacon from the purple-rice fed pigs, whereas this effect did not occur in the cured loin chops. These findings suggest that purple rice has a certain, useful, bioactivity in pigs concerning meat quality, but some of these effects are of low practical relevance. Further studies have to show ways how transiency and low recovery in meat products of some of the effects can be counteracted.ISSN:1011-2367ISSN:1976-551

Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red)

ISSN:0032-579

Effects of different finishing feeding strategies for culled cows on lipid and organoleptic characteristics of the meat

Culled dairy cows (n=32) were either slaughtered immediately after culling-off (control) or subjected to a finishing period of 12 weeks. For finishing, three different diets were tested. A forage-only group was fed with ad libitum with corn silage. Two other groups either received a high-fiber concentrate feed (crude rice bran) or a concentrate feed with lower fiber content (cassava pulp). Cows were slaughtered on four days with two cows per treatment each. Samples of the Longissimus dorsi were individually excised 24 hrs post-mortem. Feeds were analyzed for proximate contents and fatty acid profile. In the LD, apart from fatty acid analysis, thiobarbituric acid reactive substances (TBARS), color and sensory grading was determined in LD aged for 0, 1, 3, 5, and 7 days in vaccuumized form. Treatment effects were determined by analysis of variance. Finishing on corn silage only increased the proportions of conjugated linoleic acids, docosahexaenoic acid and total polyunsaturated fatty acids (PUFA) and led to rather dark meat. The other traits remained widely unaffected. Adding crude rice bran to the finishing diet did not cause a lot of differences to control. The lipids in the LD of the rice-bran fed cows had higher PUFA proportions and a lower shelf life. Finishing with a diet lower in fiber increased intramuscular fat to 6.7% vs. 3.4-4.2% in the other groups. Concomitantly, sensory scoring in terms of tenderness, juiciness, flavor intensity and overall acceptability was mostly highest. Concerning fatty acid profile (except palmitic acid), TBARS and color the meat of the group receiving cassava pulp resembled that of the control. In conclusion, it seems advantageous in terms of lipid- and sensoryrelated sense to finish culled cows either with high-quality forage alone or this forage supplemented with cassava pulp