Pavit Tansakul
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Pavit Tansakul has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Atikorn Panya
Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
1 shared publication - Kittipat Aoumtes
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Pathum Thani 12120, Thailand
1 shared publication - Manat Chaijan
Walailak University
1 shared publication - Natthaporn Phonsatta
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Bangkok 12120, Thailand
1 shared publication - Pensiri Kaewthong
Professional Culinary Arts Program, School of Management, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
1 shared publication - Supatra Karnjanapratum
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication
Latest Publications
- Open Access
Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.
Open AccessQuality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.