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

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

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH

The effect of gender of finishing pigs slaughtered at 110 kilograms on performance, and carcass and meat quality. ScienceAsia

ABSTRACT: Twenty-four crossbred pigs (Large White x Landrace x Segher) were divided into three equal groups of boars, barrows and gilts. Prior to slaughter, they were raised from 30 kg to 110 kg. under controlled conditions. Gender had no significant effect concerning total weight gain, average daily gains, feed conversion ratio, and production costs. Backfat thickness of boars was lower (p<0.05) than that found in barrows and gilts (2.27 vs. 2.96 and 2.73 cm, respectively). In other carcass quality traits, such as dressing percentage, carcass length, loin eye area and lean percentage, there were no significant differences among groups. Lean meat percentage was lower (p<0.05) in barrows, than in boars and gilts. Applying Thai cutting style, there was a higher (p<0.05) lean meat percentage in boars than in barrows while fat percentage was lower (p<0.05) in boars compared to the barrows (8.2 vs. 11.0 %, respectively). Meat pH was found to not be significantly different across groups. However, boars tended to have a comparatively faster rate of pH decline. Therefore, their carcasses were more susceptible to PSE. Color (L*, a*, b*), drip loss and thawing loss differed among the three groups. Boiling loss of boar and gilt meat was larger (p<0.001) than that of barrow meat (22.1 and 23.1 vs. 16.2%, respectively). However, intramuscular fat content was higher (p<0.05) in the barrows than in boars and gilts, while the latter groups did not differ much. Although not obvious from flavor scores, boar meat showed the overall lowest sensory acceptance. This was mainly caused by reduced (p<0.05) tenderness scoring, which was partially confirmed by shear force measurements, the lower juiciness impression, and less obviously by the highest (p<0.001) plasma testosterone level (278 vs 0.09 and 0.02 pg/ml in boars vs. barrows and gilts), probably associated with high levels of androstenone, and backfat skatole concentrations. Backfat contents of unsaturated fatty acids, among them the dietetically undesired arachidonic acid, tended to be slightly higher in boars than in barrows and gilts, and this was associated with a clearly (p<0.05) softer fat and a higher inclination for oxidation as determined in the backfat. Overall, this suggests that boar meat has a slight advantage in carcass quality but is clearly inferior in quality compared to meat from barrows and gilts even in the absence of noticeable boar taint

O R I G I N A L A R T I C L E Effect of dietary dried milky sludge on productive performance and egg quality in laying Japanese quails

ABSTRACTa sj_635 310..315 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, Young's 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

Effect of chrysophanic acid on immune response and immune genes transcriptomic profile in Catla catla against Aeromonas hydrophila

The effect of chrysophanic acid (CA) (2, 4, and 8 mg kg−1) on the immunity and immune-related gene profile of Catla catla against Aeromonas hydrophila is reported. In both control and treated groups fed with 2 mg kg−1 (2 CA), the phagocytosis, hemolytic, myeloperoxidase content, and superoxide anion production decreased significantly between 6th and 8th weeks, whereas when fed with 4 mg kg−1 CA (4 CA) the H2O2 production and nitric oxide synthase increased significantly between 4th and 8th week. When fed with 2 CA and 4 CA diets, the total protein, bactericidal, and antibody titer increased significantly from the 4th week onwards. When fed with 2 CA, the IL-1β and IL-10 mRNA expression of head kidney leucocytes were significant between weeks 6 and 8. The expressions of toll-like receptors significantly increased when fed with a 4 CA diet from 4th week onwards. The 4 CA group significantly increased in TNF-α, TNF receptor-associated factor 6 (NOD), which influences protein expression, after the 4th week. The mRNA transcription of MHCI, lysozyme-chicken and goose type expressions significantly increased in 4 CA group within the 4th week. In summary, the dietary administration of 4 mg kg−1 of CA (4 CA) provides better immunity and enhances the up-regulation of immune-related genes in Catla against A. hydrophila

Dietary inclusion of Orange peels derived pectin and Lactobacillus plantarum for Nile tilapia (Oreochromis niloticus) cultured under indoor biofloc systems

A 12-week feeding trial was carried out to investigate possible effects of dietary orange peels derived pectin (OPDP) and Lactobacillus plantarum CR1T5 (LP) singularly or combined on innate immune response, disease resistance, and growth performance of Nile tilapia fingerlings under indoor biofloc system. The fingerlings were fed the following diets: diet 1 (0 g kg−1 OPDP and 0 CFU g−1 L. plantarum), diet 2 (10 g kg−1 OPDP), diet 3 (108 CFU g−1L. plantarum), and diet 4 (10 g kg−1 OPDP +108 CFU g−1 L. plantarum). At the end of feeding trial, skin mucus parameters, serum immune parameters, and growth performance were measured. Ten randomly selected fish were used in a challenge test with Streptococcus agalactiae. The results indicated that supplementations of OPDP + LP or/and significantly (P .05) increased growth performance, skin mucus and serum immunity responses. The highest values were revealed in fish fed both OPDP and LP vs. individual applications. However, no significant (P > .05) differences were observed between fish fed OPDP and LP. The challenge test revealed that the relative percent survival (RSP) in diet 2, diet 3, and diet 4 was 43.33%, 50.0%, and 70.0%, respectively. Among the supplemented groups, fish fed 10 g kg−1 OPDP + LP showed significant (P .05) higher RPS and resistance to S. agalactiae than the other groups. The present results suggested that the combination of OPDP and LP could be considered as potential feed-additives for aquaculture farmed fish under indoor biofloc system