Animal Bioscience

  • 제37권2호
  • /
  • Pages.295-302
  • /
  • 2024
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest

  • Nirawan Gunun (Department of Animal Science, Faculty of Technology, Udon Thani Rajabhat University) ;
  • Chatchai Kaewpila (Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus) ;
  • Rattikan Suwannasing (Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus) ;
  • Waroon Khota (Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus) ;
  • Pichad Khejornsart (Department of Agriculture and Resources, Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus) ;
  • Chirasak Phoemchalard (Department of Agriculture, Mahidol University, Amnatcharoen Campus) ;
  • Norakamol Laorodphan (Animal Science and Aquaculture Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University) ;
  • Piyawit Kesorn (Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus) ;
  • Pongsatorn Gunun (Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus)
  • 투고 : 2023.07.14
  • 심사 : 2023.09.06
  • 발행 : 2024.02.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: The aim of this study was to assess the effect of Thai native cattle grazing in the lowland or mountain forest on carcass characteristics, meat quality, sensory palatability, and chemical composition. Methods: Twelve male Thai native cattle with an average weight of 110±10 kg are allowed to be grazing in the lowland or Phu Phan mountain forest during the rainy season in northeastern Thailand. Results: The carcass characteristics, meat pH, and meat color were unaffected by treatment (p>0.05). The boiling loss was lower in the cattle grazing on the mountain forest (p = 0.027). The cattle grazing in the mountain forest had increased shear force (p = 0.039), tenderness (p = 0.011), and flavor intensity (p = 0.003). The protein and fat were higher (p<0.001 and p = 0.035, respectively) in cattle grazing in the mountain forest. The different grazing systems of the cattle had no effect (p>0.05) fatty acids in meat, except for capric acid (C10:0) and lauric acid (C12:0), which were higher (p = 0.046 and p = 0.049, respectively) when the cattle were grazing in the mountain forest. The different grazing systems did not influence (p>0.05) the unsaturated fatty acids in meat. Conclusion: Thai native cattle grazing in the Phu Phan mountain forest in the rainy season improves meat quality, sensory evaluation, and chemical composition.

키워드

과제정보

The authors are thankful the Department of Animal Science, Faculty of Natural Resources, Rajamangala University of Technology Isan, Sakon Nakhon Campus, and the Department of Animal Science, Faculty of Technology, Udon Thani Rajabhat University for the use of their research facilities.

참고문헌

  1. Haitook T, Sommart K, Vongpralub T, Pholsen S, Tauon M, Pannarat W. Resilience of rice-field and mountain-based native beef cattle grazing: A case study in Nakhon Panom province, Thailand. Int J Environ Sci Dev 2012;3:55-61.
  2. Bunmee T, Chaiwang N, Kaewkot C, Jaturasitha S. Current situation and future prospects for beef production in Thailanda review. Asian-Australas J Anim Sci 2018;31:968-75. https://doi.org/10.5713/ajas.18.0201
  3. Wangkumhang P, Wilantho A, Shaw PJ, et al. Genetic analysis of Thai cattle reveals a Southeast Asian indicine ancestry. PeerJ 2015;3:e1318. https://doi.org/10.7717/peerj.1318
  4. Umpapol H, Songwicha C, Jitrajak T, Patkit A, Sripandon J. Grazing native cattle in Thailand: Status, problems, needs and the development of a model. Pak J Nutr 2019;18:413-20. https://doi.org/10.3923/pjn.2019.413.420
  5. Mukhlis M, Noer M, Nofialdi N, Mahdi M. The integrated farming system of crop and livestock: a review of rice and cattle integration farming. Int J Sci Basic Appl Res 2018;42:68-82.
  6. Marozzo V, Vargas-Sanchez A, Abbate T, D'Amico A. Investigating the importance of product traceability in the relationship between product authenticity and consumer willingness to pay. Sinergie Ital J Manag 2022;40:21-39. https://doi.org/10.7433/s118.2022.02
  7. Decker EA, Park Y. Healthier meat products as functional foods. Meat Sci 2010;86:49-55. https://doi.org/10.1016/j.meatsci.2010.04.021
  8. Pogorzelska-Nowicka E, Atanasov AG, Horbanczuk J, Wierbicka, A. Bioactive compounds in functional meat products. Molecules 2018;23:307. https://doi.org/10.3390/molecules23020307
  9. Hocquette JF, Botreau R, Legrand I, et al. Win-win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare. Anim Prod Sci 2014;54:1537-48. https://doi.org/10.1071/AN14210
  10. Gunun N, Kaewpila C, Suwannasing R, Kesorn P, Khota W, Gunun P. Plant diversity for Thai native cattle raising in the Phu Phan mountain, Sakon Nakhon province. Thai J Anim Sci 2023;4:201-7.
  11. Duanyai S, Duanyai S, Thanasoonthornsooth W, Suwannee P. Natural beef production. Thailand Research Fund (TRF); 2009. Report No.: RDG5120012.
  12. Uriyapongsan S, Navanukraw C, Wachirapakorn C, Tangkawattana P, Toburan W. Study on products and production system of Thai Native cattle of the small holders in the upper North-East of Thailand (Khon Kaen, Udon Thani, and Kalasin). Thailand Research Fund (TRF); 2007. Report No.: RDG4920020.
  13. Pykala J. Cattle grazing increses plant species richness of most specie trait groups in mesic semi-natural grasslands. Plant Ecol 2004;175:217-26. https://doi.org/10.1007/s11258-005-0015-y
  14. Adnoy T, Haug A, Sorheim O, Thomassen MS, Varszegi Z, Eik LO. Grazing on mountain pastures-does it affect meat quality in lambs? Livest Prod Sci 2005;94:25-31. https://doi.org/10.1016/j.livprodsci.2004.11.026
  15. AMSA. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. American Meat Science Association; 2012.
  16. Honikel K. How to measure the water-holding capacity of meat? Recommendation of standardized methods. In: Tarrant PV, Eikelenboom G, Monin G, editors. Evaluation and control of meat quality in pigs. Berlin/Heidelberg, Germany: Springer; 1987. pp. 129-42.
  17. AMSA. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat. 2nd ed. American Meat Science Association; 2015.
  18. Viriyajare P. Experiment and analysis of organoleptic test. Mueang Chiang, Thailand: Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University; 1992.
  19. AOAC. Official methods of analysis. 16th ed. Arlington, VA, USA: Association of Official Analytical Chemists; 1996.
  20. Christie WW. Gas chromatography-mass spectrometry methods for structural analysis of fatty acids. Lipids 1998;33:343-53. https://doi.org/10.1007/s11745-998-0214-x
  21. Statistical Analysis Systems (SAS). SAS/STAT user's guide. In Statistical Analysis Systems Institute (5th ed). Cary, NC, USA: SAS Institute Inc.; 1996.
  22. Cesta MF. Normal structure, function, and histology of the spleen. Toxicol Pathol 2006;34:455-65. https://doi.org/10.1080/01926230600867743
  23. Lindholm-Perry AK, Kern RJ, Keel BN, Snelling WM, Kuehn LA, Freetly HC. Profile of the spleen transcriptome in beef steers with variation in gain and feed intake. Front Genet 2016;7:127. https://doi.org/10.3389/fgene.2016.00127
  24. Meyer AM, Vraspir RA, Ellison MJ, Cammack KM. The relationship of residual feed intake and visceral organ size in growing lambs fed a concentrate- or forage-based diet. Livest Sci 2015;176;85-90. https://doi.org/10.1016/j.livsci.2015.03.019
  25. Jaturasitha S, Norkeaw R, Vearasilp T, Wicke M, Kreuzer M. Carcass and meat quality of Thai native cattle fattened on guinea grass (Panicum maxima) or guinea grass-legume (Stylosanthes guianensis) pastures. Meat Sci 2009;81:155-62. https://doi.org/10.1016/j.meatsci.2008.07.0132009
  26. Wu G, Farouk MM, Clerens S, Rosenvold K. Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness. Meat Sci 2014;98:637-45. https://doi.org/10.1016/j.meatsci.2014.06.010
  27. Cheng Q, Sun DW. Factors affecting the water holding capacity of red meat products: a review of recent research advances. Crit Rev Food Sci Nutr 2008;48:137-59. https://doi.org/10.1080/10408390601177647
  28. den Hertog-Meischke MJA, Van Laack RJLM, Smulders FJM. The water-holding capacity of fresh meat. Vet Q 1997;19:175-81. https://doi.org/10.1080/01652176.1997.9694767
  29. Phoemchalard C, Uriyapongson S, Tathong T, Pornanek P. 1H NMR metabolic profiling and meat quality in three beef cattle breeds from northeastern Thailand. Foods 2022;11:3821. https://doi.org/10.3390/foods11233821
  30. Bao Y, Ertbjerg P. Effects of protein oxidation on the texture and water-holding of meat: a review. Crit Rev Food Sci Nutr 2009;59:3564-78. https://doi.org/10.1080/10408398.2018.1498444
  31. Weston A, Rogers RW, Althen TG. Review: the role of collagen in meat tenderness. Prof Anim Sci 2002;18:107-11. https://doi.org/10.15232/S1080-7446(15)31497-2
  32. Belew J, Brooks JC, Mckenna DR, Savell JW. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci 2003;64:507-12. https://doi.org/10.1016/S0309-1740(02)00242-5
  33. O'Quinn TG, Legako JF, Brooks JC, Miller, MF. Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Transl Anim Sci 2018;2:26-36. https://doi.org/10.1093/tas/txx008
  34. Chaosap C, Lukkananukool A, Polyorach S, Sommart K, Sivapirunthep P, Limsupavanich R. Effects of dietary energy density in a fermented total mixed ration formulated with different ratios of rice straw and cassava pulp on 2- or 14-day-aged meat quality, collagen, fatty acids, and ribonucleotides of native Thai cattle Longissimus muscle. Foods 2022;11:2046. https://doi.org/10.3390/foods11142046
  35. Gunun N, Wanapat M, Kaewpila C, et al. Effect of heat processing of rubber seed kernel on in vitro rumen biohydrogenation of fatty acids and fermentation. Fermentation 2023;9:143. https://doi.org/10.3390/fermentation9020143
  36. Panyakaew P, Boon N, Goel G, et al. Effect of supplementing coconut or krabok oil, rich in medium-chain fatty acids on ruminal fermentation, protozoa and archaeal population of bulls. Animal 2013;7:1950-8. https://doi.org/10.1017/S1751731113001766
  37. Dierking RM, Kallenbach RL, Grun IU. Effect of forage species on fatty acid content and performance of pasture-finished steers. Meat Sci 2010;85:597-605. https://doi.org/10.1016/j.meatsci.2010.03.010
  38. Chaiwang N, Jaturasitha S, Sringam K, Wicke M, Kreuzer M. Comparison of the fatty acid profiles of the meat of crossbreds with 75% Charolais blood proportion and Thai indigenous upland cattle. Chiang Mai Univ J Nat Sci 2015;14:199-205. https://doi.org/10.12982/CMUJNS.2015.0082