Jessada Rattanawut

Instant noodle fortification with fish-derived proteins enhances nutritional value; however, the effects of catfish powder (CFP) combined with different drying methods and barrier packaging on prolonged storage stability remain unknown. This study incorporated 10% (w/w) CFP into wheat flour-based instant noodles processed by tray drying or deep-fat frying, yielding four treatments: control tray-dried (CD), control fried (CF), CFP tray-dried (TD), and CFP fried (TF). Samples were packed in metallized low-density polyethylene (M-LDPE) and evaluated every 15 days over 180 days. CFP fortification increased protein and mineral content, which remained stable throughout storage. CFP incorporation and frying elevated lipid oxidation, whereas tray drying improved oxidative stability. Drying methods influenced moisture attributes, product structure, rehydration behavior, and color; tray-dried noodles retained higher lightness and hardness, whereas fried noodles showed faster water uptake. Cooking performance remained largely stable, with gradual shifts noticed in CF and TF samples over time. Microbiological quality remained acceptable, with no pathogens detected. Multivariate analysis identified the drying method as the primary driver of quality differentiation, with storage time intensifying oxidation and color divergence. Overall, tray drying with M-LDPE packaging is recommended to optimize the nutritional and storage stability of CFP-fortified instant noodles.

Stable and effective probiotic supplements are essential for sustainability in animal production. To optimize delivery systems and evaluate the in vivo performance of a multistrain spore‐forming probiotic for laying hens, a comparative study was conducted. Sodium alginate alone (AO) and an alginate– Gracilaria fisheri polysaccharide compound (AP) were evaluated as encapsulation matrices. This study aimed to assess the efficacy and safety of a multistrain probiotic supplement for laying hens. The supplement was formulated with spores from four promising Bacillus strains including Bacillus aryabhattai CKNJH11, Bacillus sp. THPS1, Lysinibacillus sp. PWR01, and Bacillus marisflavi OYNH19. The results showed that coencapsulating spores with AP demonstrated a significantly higher encapsulation yield ( p < 0.05) and improved survival under simulated gastrointestinal conditions, heat treatment, lysozyme exposure, and 60‐day storage. In vivo feeding trials with Hi‐sex Brown laying hens (35 weeks) showed that AP microcapsules delivering 1 × 10 ⁶ spores/g feed significantly increased egg production (peak at 95.88%), body‐weight gain, and egg quality compared to the control and free‐spore groups ( p < 0.05). Feed conversion ratio (FCR) and Haugh unit (HU) remained unchanged ( p > 0.05) at 38 weeks. Additionally, hens fed the encapsulated probiotic spores demonstrated a notably decreased fecal Salmonella sp. level (5.29–5.40 log ₁₀ CFU/g) when compared to control groups ( p < 0.05). Coencapsulating multistrain Bacillus spores with AP improved spore stability and maintained measurable production and gut‐health–related outcomes under laying hen conditions, supporting encapsulation‐matrix selection as a determinant of probiotic product performance in poultry production.

Lady beetle can utilize the alternative food sources to enhance their diets, other than essential prey. These alternative diets may enhance their developments, survival and fecundity. The study examined the effects of prey and alternative food sources on the development and performance of predaceous coccinellid Coelophora inaequalis (Fab-ricius) (Coleoptera: Coccinellidae), utilizing eggs of rice moth Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) and bee pollen as alternative diets, while Aphis gossypii Glover (Hemiptera: Aphididae) served as the essential prey. Results revealed that 1st instar larvae of C. inaequalis are not able to maintain their development by feeding exclusively on an alternative diets, while other groups fed on A. gossypii and A. gossypii supplemented with bee pollen success to complete development. Although C. inaequalis that fed on A. gossypii supplemented with bee pollen experienced a shorter development time than those fed solely on A. gossypii, they exhibited decreased fecun-dity, lower survival rate and shorter adult longevity compared to the latter group. Adult of C. inaequalis fed exclusively on rice moth eggs or bee pollen or a combination of both can survive for 4-9 days. Rice moth eggs and bee pollen can serve as alternative food sources to enhance longevity of C. inaequalis adults.

This study investigates the impact of melatonin (MT) treatment at varying concentrations (0, 25, 50, 75, 100 µmol L⁻¹) on the post-harvest quality and shelf life of long green pepper fruits stored under low temperature for 28 days. Every 4 days, pepper fruits were examined for the chilling injury (CI) index, weight loss (WL), respiration rates, firmness, electrolyte leakage (EL), reactive oxygen species (ROS), malondialdehyde (MDA) levels, non-enzymatic antioxidant (NEA) content, antioxidant (AO) enzyme activity (superoxide dismutase (SOD), catalase (CAT), and peroxidases (PODs)), and cellular degrading enzymes (polygalacturonase (PG), pectin methylesterase (PME), phospholipase D (PLD), and lipoxygenase (LOX)). MT-treated samples exhibited delayed and reduced CI stress compared to controls, with higher exogenous MT concentrations (>50 µmol L⁻¹) offering significant (p < 0.05) CI reductions. During storage, WL was notably mitigated by MT treatment in the tested samples compared to control samples. This study also demonstrated that MT-treated pepper fruits effectively decelerated respiration rates and consequently preserved pepper firmness. A higher concentration of MT-treated pepper fruits demonstrated a significantly (p < 0.05) lowered level of ROS and MDA while maintaining membrane stability, as evidenced by reduced EL. MT treatment with increasing concentration increased the levels of glutathione (GSH), glutathione disulfide (GSSG), ascorbic acid (AsA), dehydroascorbate (DHA), and total phenolic content (TPC) in the pepper fruits compared to control and thus significantly (p < 0.05) suppressed the ROS production (superoxide anion (O₂^•−) and hydrogen peroxide (H₂O₂) radicals) in the pepper fruits. Furthermore, AO enzymes such as SOD, CAT, and POD were also high in the pepper fruits that were treated with higher concentrations of MT (>50 µmol L⁻¹). Additionally, the activities of cellular degrading enzymes (PG, PME, PLD, and LOX), which are linked to senescence and stress-induced physiological disorders, were also effectively regulated by MT-treated (>75 µmol L⁻¹) pepper fruits. Overall, the application of MT at higher concentrations (>75 µmol L⁻¹) demonstrated substantial benefits in preserving the quality and extending the shelf life of pepper fruits during cold storage.

The objective of this study was to examine the effects of kratom leaf powder supplementation in layer diet on production performance and egg quality. Forty 73-week-old Hisex Brown hens were divided into 4 treatment groups with 5 replications of 2 hens each. A basal diet supplemented with kratom leaf powder at 0, 0.5, 1.0 or 2.0% of diet for 8 weeks were fed to these hens. Body weight, egg production, egg weight, egg mass, feed intake and feed conversation ratio were recorded. Egg quality was measured on the last day of the experiment. The results showed that supplementation of kratom leaf powder at 0.5% level gave better egg production, egg mass and feed conversion ratio than other groups (P < 0.01). In addition, the supplementation of kratom leaf powder resulted in a reduction in feed intake (P < 0.01). In terms of egg quality, it was found that eggshell weight, eggshell strength, eggshell thickness, yolk weight, albumen weight, yolk color and Haugh unit were not statistically different (P > 0.05). From these findings, it can be concluded that kratom leaf powder can be supplemented in layer diet at 0.5% level. การศึกษาครั้งนี้มีวัตถุประสงค์เพื่อศึกษาผลของการเสริมใบกระท่อมผงในอาหารไก่ไข่ต่อสมรรถภาพการผลิตและคุณภาพไข่ ทำการทดลองในไก่ไข่สายพันธุ์ไฮเซกบราวน์ อายุ 73 สัปดาห์ จำนวน 40 ตัว โดยแบ่งออกเป็น 4 กลุ่มๆ ละ 5 ซ้ำ ๆ ละ 2 ตัว ไก่ไข่จะได้รับอาหารทดลองแล้วเสริมด้วยใบกระท่อมผงที่ระดับ 0, 0.5, 1.0 และ 2.0% ของอาหาร ทำการทดลองเป็นระยะเวลา 8 สัปดาห์ โดยบันทึกน้ำหนักตัว ผลผลิตไข่ น้ำหนักไข่ มวลไข่ ปริมาณอาหารที่กิน อัตราการเปลี่ยนอาหารเป็นผลผลิตไข่ และประเมินคุณภาพไข่ในวันสุดท้ายของการทดลอง ผลการทดลองพบว่า การเสริมใบกระท่อมผงในอาหารที่ระดับ 0.5% มีผลทำให้ผลผลิตไข่ มวลไข่ และอัตราการเปลี่ยนอาหารเป็นผลผลิตไข่ดีกว่ากลุ่มอื่นๆ (P < 0.01) การเสริมใบกระท่อมผงมีผลทำให้ปริมาณอาหารที่กินลดลง (P < 0.01) ในด้านคุณภาพไข่ พบว่า น้ำหนักเปลือกไข่ ความแข็งแรงของเปลือกไข่ ความหนาเปลือกไข่...

This experiment examines the effects of bamboo charcoal (BC) powder, bamboo vinegar (BV), and their combination (BCV) in the diet of laying hens on performance, egg quality, relative organ weights, and intestinal bacterial populations. A total of 320 laying hens (36 weeks of age) were divided into 4 treatment groups, with 10 replicates per treatment and 8 hens per replicate. They were fed on a control diet, the control diet supplemented with 0.8% BC, the control diet supplemented with 0.4% BV, or the control diet supplemented with a combination of BC (0.8%) and BV (0.4%) from 36 to 51 weeks of age. Egg production increased in the hens fed the BV and BCV diets during 48 to 51 weeks of age (P < 0.05). Damaged egg rate decreased in the hens fed the BV and BCV diets for the whole experiment (P < 0.05). Shell thickness was highest in the BCV-fed group at week 43, and shell strength was higher in the BV-fed group at week 51 (P < 0.05). Supplementation of BC or BCV in the diet resulted in a decreased abdominal fat pad (P < 0.05). In the ileal content, the population of Salmonella spp. decreased in the BV and BCV groups and the population of Lactobacillus spp. increased in the BV group (P < 0.05). The present results indicate that feeding BV or BCV alleviates damaged egg rate and decreases intestinal pathogenic bacteria, while feeding BC benefits by reducing abdominal fat. These results suggest that the effect of BCV seems to be induced by the synergistic effect of BC and BV, and that the BCV contributes to the effective use of bamboo on the laying hen’s production.

This experiment aimed to determine the effects of bamboo charcoal (BC), bamboo vinegar (BV) and their combinations in laying hen diet on performance, egg quality, intestinal bacterial populations and alteration of intestinal villi. A total of 450 Hy-Line Brown hens aged 40 weeks were divided into 9 treatment groups, with 5 replicates per treatment and 10 hens per replicate. They were fed diets with 0% BC and BV (control), 0.5% BC, 1% BC, 0.3% BV, 0.6% BV, 0.5% BC + 0.3% BV (BCV53), 0.5% BC + 0.6% BV (BCV56), 1% BC + 0.3% BV (BCV13) or 1% BC + 0.6% BV (BCV16) from 40 to 56 weeks of age. The overall feed conversion ratio was better in all supplemented groups than in the control (p < .05). Eggshell strength and shell thickness at week 56 were higher in the 0.3% BV, 0.6% BV, BCV56 and BCV16 groups when compared to the control group (p < .05). In the ileal digesta, population of Salmonella spp. decreased in the 0.3% BV, 0.6% BV, BCV56 and BCV16 groups (p < .05) and the population of Lactobacillus spp. increased in the 0.3% BV, 0.6% BV and BCV56 groups (p < .05). Villus height and areas of the duodenum were higher in the groups receiving BV (p < .05), and villus height and areas of jejunum were higher in all groups receiving BV at 0.6% level (p < .05). The present results indicate that feeding of BV alone at 0.3% level was sufficient to improve feed efficiency, eggshell quality, growth of Lactobacillus spp. and function of duodenal villi in laying hens. Supplementation with BV at 0.6% level, either alone or in combination with BC in the diet, had an additional positive effect in stimulating jejunal villi.

Production Performance, Egg Quality, and Fecal Bacterial Population of Laying Ducks Fed Ration Supplemented by Bamboo Vinegar

This study investigated the effects of bamboo vinegar (BV) supplementation on performance, eggshell quality, ileal microflora, and villus morphology in aged laying hens. A total of 320 hens (70 weeks old) were divided into 4 dietary treatments with 10 replicates of 8 hens each. They were fed a basal diet supplemented withBVat 0%, 0.2%, 0.4%, or 0.8% level until 86 weeks of age. The level ofBVin the diet had no effect on egg performance, feed intake, or feed efficiency (p > 0.10). Damaged egg rate decreased in the hens fed the 0.4% and 0.8%BVdiets during 79–86 weeks of age (p < 0.05). Eggshell thickness and eggshell strength were higher in the hens fed the 0.4% and 0.8%BVdiets at weeks 82 and 86 compared to the controls. In the ileal content, population ofEscherichia coliandSalmonellaspp. decreased with 0.4% and 0.8%BV(p < 0.05). Villus height and areas of duodenum were higher in the hens fed the 0.4% and 0.8%BVdiets (p < 0.05). The results indicate that a level of 0.4%BVin a layer's diet is sufficient for reducing pathogenic bacteria, stimulating intestinal functions and improving eggshell quality of laying hens in the late phase of production.

This study investigated the effects of dietary inclusion of silicic acid powder containing bamboo vinegar liquid (SPV) on production performance, egg quality, intestinal microflora, and alterations of intestinal villi in laying hens. Eighty ISA Brown hens were randomly divided into four treatment groups, with five replicates per treatment and four hens per replicate. They were fed ad libitum, a basal diet supplemented with SPV at 0, 2, 4, or 6 g kg⁻¹ level, for 16 wk. Egg production significantly increased with the 2 g kg⁻¹ SPV diet for hens of 34–37 wk old, while egg mass was highest for hens fed the 2 g kg⁻¹ SPV diet in 38–41 wk age range (P < 0.05). Internal and external egg qualities were not significantly affected by SPV (P > 0.10). In the ileal content, populations of Escherichia coli and Salmonella spp. tended to decrease in the SPV-supplemented groups compared with the control group (P < 0.10). Villus height of jejunum and villus area of duodenum and jejunum were highest in the hens fed the 2 g kg⁻¹ SPV diet (P < 0.05). The present results indicate that dietary SPV at 2 g kg⁻¹ could stimulate intestinal functions, decrease ileal pathogenic bacteria counts, and result in higher egg production performance.