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 หัวเรื่อง:การศึกษาเปรียบเทียบคุณสมบัติบางประการและการตรวจชิมเนื้อจากกระบือและโคลูกผสม บราห์มันที่ขุนด้วยอาหารข้น 3 ระดับ ผู้เขียน: ดร.ชัยณรงค์ คันธพนิต, รองศาสตราจารย์ ,  จันทร์พร เจ้าทรัพย์ สื่อสิ่งพิมพ์:pdf AbstractMuscle properties and sensory evaluation of young swamp buffalo and Brahman cross cattle (1-2 years old) finished in 8 months with 3 levels of concentrate were compared. These animals were fed with roughage ad libitum (paragrass or guinea grass) and received concentrate at 0%, 1.0% and 1.5% BW/head/day. Buffalo meat from 3 levels of concentrate were not statistically different on such properties as sarcomere length, fiber diameter, marbling score, fat color score, and percentage of muscle protein. The animals received concentrate at 1.5% and 1.0% BW/head/day showed a higher fat percentage of 1.77 and 1.72 versus 0.78 for the 0% concentrate level while having a higher marbling score of 1.50 and 1.33 versus 0.00 for the 0% concentrate level, respectively. Sensory evaluation results showed no statistically difference among the 3 feeding regimes. Aging of the carcass resulted in a statistically more tender meat. The Longissimus dori muscle W-B shear value results were 5.17 and 3.13 kg/cm2 while the Biceps femoris muscle results were 5.62 and 3.95 kg/cm2 for the non-aged and aged carcass, respectively. Results on Brahman cross cattle meat showed a relatively similar pattern where higher concentrate feeding regimes of 1.5% and 1.0% BW/head/day resulted in a higher fat percentage and marbling score. The fat percentage were 3.09, 1.87 and 0.76 while the marbling score were 2.0, 0.75 and 0.75 for the feeding regimes of 1.5%, 1.0% and 0% and 0% BW/head/day, respectively. Sensory evaluation and the W-B shear value results showed no statistically difference in any trait studied. Aging of the carcass resulted in a lower W-B shear value of 5.70 and 3.62 kg/cm2 in the Longissimus muscle and 5.69 and 3.55 kg/cm2 in the Biceps femoris for the non-aged and aged carcass, respectively. |