Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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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)
  • Received : 2023.07.14
  • Accepted : 2023.09.06
  • Published : 2024.02.01
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Abstract

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.

Keywords

Acknowledgement

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.

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