\documentclass[english,german]{scrartcl}
\usepackage[latin1]{inputenc}
\usepackage{geometry}
\geometry{verbose,a4paper,tmargin=1.75cm,bmargin=2cm,lmargin=2cm,rmargin=2cm,headheight=0.8cm,headsep=0.5cm,footskip=0.5cm}
\usepackage{babel}
\usepackage{url}
\urlstyle{same}
\newcommand\email{\begingroup \urlstyle{same}\Url}\usepackage{graphicx}
\usepackage{units}
\usepackage{tabularx}
\usepackage{wasysym} % enable use of \permil instead of \textperthousand
\usepackage{marvosym}
\usepackage{arabtex}
\usepackage{hyphenat}
\usepackage{booktabs}
\usepackage{mdwlist}
\renewcommand{\thefootnote}{\relax}
\usepackage{index}
\newindex{key}{kdx}{knd}{Keywords}
\newindex{author}{idx}{ind}{Authors}
\usepackage{fancyhdr}
\pagestyle{fancy}
\renewcommand{\headrulewidth}{0pt}
\fancyfoot{}
\usepackage{ifpdf}
\ifpdf
%\usepackage[activate]{pdfcprot}
%\usepackage[owner=Tapioka, print=true, copy=true, edit=false, annotate=false,set]{pdfcrypt}
%encryption: not supported any more (since pdftex 1.10)
\usepackage[pdftex]{thumbpdf}
\usepackage[pdftex]{hyperref}
\hypersetup{pdftitle={Carcass Characteristics and Meat Quality of Native Pigs Fed Curd Milk Fermented Rice Bran Supplemented},pdfauthor={Pilasrak Panprasert},pdfsubject={Tropentag 2018: Abstract},pdfkeywords={Carcass, curd milk fermented, meat qaulity, native pigs},pdfpagemode=None,colorlinks=true}
\else
\usepackage{ae}
\usepackage{textcomp}
\fi
\begin{document}
\ifpdf
\parbox[b]{2.5cm}{\resizebox*{2.5cm}{!}{\includegraphics{dtt2018.jpg}}}
\else
\parbox[b]{2.5cm}{\resizebox*{2.5cm}{!}{\includegraphics{dtt2018.eps}}}
\fi
\hfill
\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 17-19, 2018, Ghent}}\\[1ex] \Large{``Global food security and food safety:\\The role of universities''\\[2ex]}}
\hspace{0.1cm}
\begin{center}
\Large{\textbf{Carcass Characteristics and Meat Quality of Native Pigs Fed Curd Milk Fermented Rice Bran Supplemented\footnote{\textbf{Contact Address:} Pilasrak Panprasert, Rajamangala University of Technology Isan, Sakon Nakhon Campus, Animal Science Department of Natural Resources Rajamangala University of Technology Isan Sakon Nakhon Campus, 47160~Phang Kon, Thailand, \mbox{e-mail}: \email{pilasrak.ao@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Pilasrak Panprasert}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{Rajamangala University of Technology Isan, Sakon Nakhon Campus, Thailand}}}
\end{itemize*}
\index[author]{Panprasert, Pilasrak}
\begin{center}
\vspace{1.1cm}
\textbf{Abstract}
\begin{abstract}
\normalsize{
This study was objective to evaluate the effect of curd milk fermented rice bran supplement diets on carcass characteristics and meat quality in native pigs. Twenty four growing native pigs were used in a randomised complete design (CRD). The experiment was lasted for 170 days. A total of 24 native pigs (8 pigs per group) were assigned to 3 groups diet: 1) control diet, 2) \mbox{5\,\%} curd milk supplemented diet and 3) \mbox{10\,\%} curd milk supplemented diet, native pigs fed \mbox{5\,\%} curd milk supplemented diet (groups 2) had a higher in average daily gain than pigs fed diet group 1 (control diet) and 3 (\mbox{10\,\%} curd milk supplemented diet). All of 24 Thai native pigs were slaughter weight approximate 55$\pm$\mbox{5\,kg} for carcass and some meat quality evaluation. For the group pigs, there were no differences in weight gain, carcass length, lean and back fat when compare between diet groups. For carcass characteristics, carcass weight and bone were heavier in \mbox{10\,\%} curd milk supplemented diet group (groups 3). For meat quality; Longissimus dorsi of native pigs fed curd milk supplemented diet no affected ($p > 0.05$) on water holding capacity (drip loss) and chemical composition, but in group 2 native pigs fed \mbox{5\,\%} curd milk supplemented diet: There was higher crude protein than the other groups and lower fat than when compare between diet groups. There was no affected by diets on carcass characteristics and meat quality in this study, but this study is the first to document reference data for native pigs.







}

\vspace{0.5cm}
\end{abstract}
\end{center}
\noindent \textbf{Keywords:} Carcass, curd milk fermented, meat qaulity, native pigs
\index[key]{Carcass}
\index[key]{Curd milk fermented}
\index[key]{Meat qaulity}
\index[key]{Native pigs}
\end{document}
