1
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Liu S, Liu Y, Bao E, Tang S. The Protective Role of Heat Shock Proteins against Stresses in Animal Breeding. Int J Mol Sci 2024; 25:8208. [PMID: 39125776 PMCID: PMC11311290 DOI: 10.3390/ijms25158208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Heat shock proteins (HSPs) play an important role in all living organisms under stress conditions by acting as molecular chaperones. The expression of different HSPs during stress varies depending on their protective functions and anti-apoptotic activities. The application of HSPs improves the efficiency and decreases the economic cost of animal breeding. By upregulating the expression of HSPs, feed supplements can improve stress tolerance in farm animals. In addition, high expression of HSPs is often a feature of tumor cells, and inhibiting the expression of HSPs is a promising novel method for killing these cells and treating cancers. In the present review, the findings of previous research on the application of HSPs in animal breeding and veterinary medicine are summarized, and the knowledge of the actions of HSPs in animals is briefly discussed.
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Affiliation(s)
| | | | - Endong Bao
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang No. 1 Road, Nanjing 210095, China; (S.L.); (Y.L.)
| | - Shu Tang
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang No. 1 Road, Nanjing 210095, China; (S.L.); (Y.L.)
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2
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Thodberg K, Foldager L, Schrøder-Petersen D, Kobek-Kjeldager C, Gould LM, Herskin MS. Clinical condition of cull sows before and after transport to slaughter - Effects of journey duration and a stationary period. Res Vet Sci 2024; 168:105124. [PMID: 38199012 DOI: 10.1016/j.rvsc.2023.105124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024]
Abstract
This factorial study was part of a project examining potential welfare challenges for cull sows in the pre-slaughter logistic chain, and examined effects of journey duration and presence of a longer pre-planned stop half-way during journeys on their post-transport clinical condition. The sows were transported 4, 6 or 8 h under conditions modelling typical Danish practice. In addition, across 49 journeys, effects of temperature inside the vehicle and time spent waiting before unloading at the slaughterhouse were examined. The results confirmed the findings of our earlier observational study, showing that the clinical conditions of cull sows deteriorated during transport, but also that none of the 578 sows arrived at the slaughterhouse in a condition that would have rendered them unfit for transport. A complex picture was found in relation to the clinical variables affected by journey duration, involvement of a longer pre-planned stop, and/or time spent waiting before unloading. This suggests that several factors contribute to the deterioration of the clinical condition of sows, but not consistently or as unequivocal causal factors, at least within the studied journey durations. Based on the deterioration in their clinical condition, especially for variables associated with heat stress and aggression, and knowing that the amount of time the sows are exposed to hazards such as aggressive pen mates, high temperatures and/or moving vehicles is dependent on the journey duration, keeping journeys as short as possible will most likely be advantageous. Future studies should also focus on how to optimise the social and microclimatic environment.
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Affiliation(s)
- K Thodberg
- Department of Animal and Veterinary Sciences, Aarhus University, PO-box 50, DK-8830 Tjele, Denmark.
| | - L Foldager
- Department of Animal and Veterinary Sciences, Aarhus University, PO-box 50, DK-8830 Tjele, Denmark; Bioinformatics Research Centre, Aarhus University, Universitetsbyen 81, DK-8000 Aarhus C, Denmark
| | - D Schrøder-Petersen
- DTI, Danish Technological Institute, Gregersensvej 1, DK-2630 Taastrup, Denmark
| | - C Kobek-Kjeldager
- Department of Animal and Veterinary Sciences, Aarhus University, PO-box 50, DK-8830 Tjele, Denmark
| | - L M Gould
- Department of Animal and Veterinary Sciences, Aarhus University, PO-box 50, DK-8830 Tjele, Denmark
| | - M S Herskin
- Department of Animal and Veterinary Sciences, Aarhus University, PO-box 50, DK-8830 Tjele, Denmark
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Kobek-Kjeldager C, Jensen LD, Foldager L, Thodberg K, Schrøder-Petersen DL, Herskin MS. Effects of journey duration and temperature during pre-slaughter transport on behaviour of cull sows in lairage. Res Vet Sci 2023; 164:105016. [PMID: 37722218 DOI: 10.1016/j.rvsc.2023.105016] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/20/2023]
Abstract
This observational field study investigated the effects of journey duration, temperature, and waiting duration before unloading on the behaviour of 562 cull sows during lairage from 23 commercial loads. Each load consisted of sows originating from more than one herd, thus experiencing variable pre-slaughter transport and management. In lairage, sows were mixed in groups of 25, involving animals from all journey durations (min-max: 0.8-8.4 h) and video monitored for 60 min. At first most sows were in upright position (approximately 80-90%), decreasing to 30-40% after 30 min. After 60 min, 42% of the sows had initiated aggression (min-max: 0-43 events/sow), 28% had been subjected to aggressive behaviour (min-max: 0-14 events/sow), and 36% s were observed drinking (min-max: 0-16 events/sow). Several significant interactions were found between journey duration, the average temperature in the vehicle and lairage pen (averages: 4.3-26.2 °C) and waiting duration before unloading (min-max: 3-25 min). For example, after short journeys, sows exposed to higher temperature carried out more aggressive behaviour, while a higher temperature after long journeys was associated with more lying and less drinking. This suggests that the sows prioritised lying behaviour over drinking and establishing a dominance hierarchy. We discuss how the results may be interpreted as behavioural signs of fatigue, but further studies, for example involving quantification of physiological and motivational indicators, are needed to clarify this. Irrespectively, the present findings suggest that a stay in a lairage pen, as part of the pre-slaughter logistic chain, involves challenges for the welfare of the cull sows.
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Affiliation(s)
| | - Line D Jensen
- Department of Animal and Veterinary Sciences, Aarhus University, 8830 Tjele, Denmark
| | - Leslie Foldager
- Department of Animal and Veterinary Sciences, Aarhus University, 8830 Tjele, Denmark; Bioinformatics Research Centre, Aarhus University, 8000 Aarhus, Denmark
| | - Karen Thodberg
- Department of Animal and Veterinary Sciences, Aarhus University, 8830 Tjele, Denmark
| | | | - Mette S Herskin
- Department of Animal and Veterinary Sciences, Aarhus University, 8830 Tjele, Denmark
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4
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Lamri M, Della Malva A, Djenane D, López-Pedrouso M, Franco D, Albenzio M, Lorenzo JM, Gagaoua M. Towards the discovery of goat meat quality biomarkers using label-free proteomics. J Proteomics 2023; 278:104868. [PMID: 36871648 DOI: 10.1016/j.jprot.2023.104868] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023]
Abstract
This study aimed to identify for the first time protein biomarkers of meat quality traits from Longissimus thoracis (LT) muscle of goats (Capra hircus). Male goats of similar age and weight reared under extensive rearing conditions were used to relate the LT muscle proteome with multiple meat quality traits. The early post-mortem muscle proteome analyzed using label-free proteomics was compared among three texture clusters built using hierarchical clustering analysis. Twenty-five proteins were differentially abundant and their mining using bioinformatics revealed three major biological pathways to be involved: 10 muscle structure proteins (MYL1, MYL4, MYLPF, MYL6B, MYH1, MYH2, ACTA1, ACTBL2, FHL1 and MYOZ1); 6 energy metabolism proteins (ALDOA, PGAM2, ATP5F1A, GAPDH, PGM1 and ATP5IF1), and two heat shock proteins: HSPB1 (small) and HSPA8 (large). Seven other miscellaneous proteins belonging to pathways such as regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding were further identified to play a role in the variability of goat meat quality. The differentially abundant proteins were correlated with the goat meat quality traits in addition to multivariate regression models built to propose the first regression equations of each quality trait. This study is the first to highlight in a multi-trait quality comparison the early post-mortem changes in the goat LT muscle proteome. It also evidenced the mechanisms underpinning the development of several quality traits of interest in goat meat production along the major biochemical pathways at interplay. SIGNIFICANCE: The discovery of protein biomarkers in the field of meat research is an emerging topic. In the case of goat meat quality, very few studies using proteomics have been conducted with the aim of proposing biomarkers. Therefore, this study is the first to quest for biomarkers of goat meat quality using label-free shotgun proteomics with a focus on multiple quality traits. We identified the molecular signatures underlying goat meat texture variation, which were found to belong to muscle structure and related proteins, energy metabolism and heat shock proteins along with other proteins involved in regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding. We further evaluated the potential of the candidate biomarkers to explain meat quality using the differentially abundant proteins by means of correlation and regression analyses. The results allowed the explanation of the variation in multiple traits such as pH, color, water-holding capacity, drip and cook losses traits and texture.
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Affiliation(s)
- Melisa Lamri
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - Djamel Djenane
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Department of Chemical Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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Kumar P, Ahmed MA, Abubakar AA, Hayat MN, Kaka U, Ajat M, Goh YM, Sazili AQ. Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review. Meat Sci 2023; 197:109048. [PMID: 36469986 DOI: 10.1016/j.meatsci.2022.109048] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 10/31/2022] [Accepted: 11/21/2022] [Indexed: 12/02/2022]
Abstract
Stress induces various physiological and biochemical alterations in the animal body, which are used to assess the stress status of animals. Blood profiles, serum hormones, enzymes, and physiological conditions such as body temperature, heart, and breathing rate of animals are the most commonly used stress biomarkers in the livestock sector. Previous exposure, genetics, stress adaptation, intensity, duration, and rearing practices result in wide intra- and inter-animal variations in the expression of various stress biomarkers. The use of meat proteomics by adequately analyzing the expression of various muscle proteins such as heat shock proteins (HSPs), acute phase proteins (APPs), texture, and tenderness biomarkers help predict meat quality and stress in animals before slaughter. Thus, there is a need to identify non-invasive, rapid, and accurate stress biomarkers that can objectively assess stress in animals. The present manuscript critically reviews various aspects of stress biomarkers in animals and their application in mitigating preslaughter stress in meat production.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Abubakar Ahmed Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mokrish Ajat
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia.
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6
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Label-free quantitative proteomics and stress responses in pigs-The case of short or long road transportation. PLoS One 2022; 17:e0277950. [PMID: 36417452 PMCID: PMC9683611 DOI: 10.1371/journal.pone.0277950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 11/07/2022] [Indexed: 11/25/2022] Open
Abstract
Ethical livestock production is currently a major concern for consumers. In parallel, research has shown that transport duration is an important factor affecting animal welfare and has a negative impact on the final product quality and on the production cost. This study applied proteomics methods to the animal stress/welfare problem in pigs muscle-exudate with the aim to identify proteins indicative of molecular processes underpinning transport stress and to better characterise this species as a biomedical model. A broader perspective of the problem was obtained by applying label-free LC-MS to characterise the proteome response to transport stress (short or long road transportation) in pigs within the same genetic line. A total of 1,464 proteins were identified, following statistical analysis 66 proteins clearly separating pigs subject to short road transportation and pigs subject long road transportation. These proteins were mainly involved in cellular and metabolic processes. Catalase and stress-induced phosphoprotein-1 were further confirmed by Western blot as being involved in the process of self-protection of the cells in response to stress. This study provide an insight into the molecular processes that are involved in pig adaptability to transport stress and are a step-forward for the development of an objective evaluation method of stress in order to improve animal care and management in farm animals.
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7
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Nielsen SS, Alvarez J, Bicout DJ, Calistri P, Canali E, Drewe JA, Garin‐Bastuji B, Gonzales Rojas JL, Schmidt CG, Michel V, Miranda Chueca MÁ, Padalino B, Pasquali P, Roberts HC, Spoolder H, Stahl K, Velarde A, Viltrop A, Winckler C, Earley B, Edwards S, Faucitano L, Marti S, de La Lama GCM, Costa LN, Thomsen PT, Ashe S, Mur L, Van der Stede Y, Herskin M. Welfare of pigs during transport. EFSA J 2022; 20:e07445. [PMID: 36092763 PMCID: PMC9449989 DOI: 10.2903/j.efsa.2022.7445] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
In the framework of its Farm to Fork Strategy, the Commission is undertaking a comprehensive evaluation of the animal welfare legislation. The present Opinion deals with protection of pigs during transport. The welfare of pigs during transport by road is the main focus, but other means of transport are also covered. Current practices related to transport of pigs during the different stages (preparation, loading/unloading, transit and journey breaks) are described. Overall, 10 welfare consequences were identified as highly relevant for the welfare of pigs during transport based on the severity, duration and frequency of occurrence: group stress, handling stress, heat stress, injuries, motion stress, prolonged hunger, prolonged thirst, restriction of movement, resting problems and sensory overstimulation. These welfare consequences and their animal-based measures are described. A variety of hazards were identified, mainly relating to factors such as mixing of unfamiliar pigs, inappropriate handling methods and devices, the use of pick-up pens, inexperienced/untrained handlers, structural deficiencies of vehicles and facilities, poor driving conditions, unfavourable microclimatic and environmental conditions and poor husbandry practices leading to these welfare consequences. The Opinion contains general and specific conclusions relating to the different stages of transport of pigs. Recommendations to prevent hazards and to correct or mitigate welfare consequences are made. Recommendations were also developed to define quantitative thresholds for microclimatic conditions and minimum space allowance within means of transport. The development of the welfare consequences over time was assessed in relation to maximum journey duration. The Opinion covers specific animal transport scenarios identified by the European Commission relating to transport of cull sows and 'special health status animals', and lists welfare concerns associated with these.
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8
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Chen Z, Xing T, Li J, Zhang L, Jiang Y, Gao F. Oxidative stress induced by hydrogen peroxide promotes glycolysis by activating CaMKK/LKB1/AMPK pathway in broiler breast muscle. Poult Sci 2022; 101:101681. [PMID: 35063808 PMCID: PMC8784327 DOI: 10.1016/j.psj.2021.101681] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 12/03/2021] [Accepted: 12/17/2021] [Indexed: 12/15/2022] Open
Affiliation(s)
- Zuodong Chen
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Tong Xing
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Jiaolong Li
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Lin Zhang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yun Jiang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, P.R. China
| | - Feng Gao
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China.
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Sierra V, González-Blanco L, Diñeiro Y, Díaz F, García-Espina MJ, Coto-Montes A, Gagaoua M, Oliván M. New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization. Foods 2021; 10:3115. [PMID: 34945666 PMCID: PMC8700955 DOI: 10.3390/foods10123115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 12/20/2022] Open
Abstract
This study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of "Asturiana de los Valles" yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner-Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.
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Affiliation(s)
- Verónica Sierra
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Laura González-Blanco
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Yolanda Diñeiro
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
| | - Fernando Díaz
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
| | - María Josefa García-Espina
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
| | - Ana Coto-Montes
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
- Department of Morphology and Cell Biology, Faculty of Medicine, University of Oviedo, Av. Julián Clavería, 6, 33006 Oviedo, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin 15, D15 KN3K Ashtown, Ireland
| | - Mamen Oliván
- Área de Sistemas de Producción Animal, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. AS-267, PK 19, 33300 Villaviciosa, Spain; (V.S.); (L.G.-B.); (Y.D.); (F.D.); (M.J.G.-E.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Av. del Hospital Universitario, s/n, 33011 Oviedo, Spain;
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Shi X, Li J, Chen J, Tian Z, Chen C, Yu Q. Concentrations of HSP27 and αβ-crystallin in Oula Tibetan sheep meat and their relationship with meat quality during postmortem aging. J Food Sci 2021; 86:5253-5261. [PMID: 34755361 DOI: 10.1111/1750-3841.15953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 11/29/2022]
Abstract
HSP27 and αβ-crystallin are molecular chaperones participating in multiple cellular processes. Their roles in the development of postmortem meat quality remain unclear. The current study was designed to investigate the relationship between the concentrations of HSP27 and αβ-crystallin with meat quality during postmortem aging. Specifically, cooking loss, color, pH, and the myofibril fragmentation index (MFI) of Oula Tibetan sheep meat were determined, and changes in the concentrations of HSP27 and αβ-crystallin were evaluated. The results indicated that HSP27 concentration significantly decreased in 0-3 days (p < 0.05), presenting a positive correlation with pH (p < 0.05) and a negative correlation with L*, b*, cooking loss, and MFI (p < 0.05, p < 0.05, p < 0.01, p < 0.01). Besides, αβ-crystallin concentration significantly decreased in 0-2 days (p < 0.05), exhibiting a significant positive correlation with pH (p < 0.05) and a negative correlation with L*, b*, cooking loss, and MFI (p < 0.01, p < 0.01, p < 0.01, p < 0.01). The results suggested that the HSP27 and αβ-crystallin may participate in the development of meat quality in Oula Tibetan sheep during postmortem early aging. PRACTICAL APPLICATION: Tenderness, color, and water holding capacity (WHC) are crucial quality attributes of meat. The relationship between the concentrations of HSP27 and αβ-crystallin and meat quality reveals that HSP27 and αβ-crystallin may contribute to the development of meat quality in Oula Tibetan sheep during postmortem aging. Therefore, HSP27 and αβ-crystallin are effective research objects for regulating meat quality during postmortem aging.
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Affiliation(s)
- Xixiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jie Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.,College of Food Science and Engineering, Tarim University, Alar, 843300, China
| | - Jingjing Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhu Tian
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers. Meat Sci 2021; 184:108699. [PMID: 34700176 DOI: 10.1016/j.meatsci.2021.108699] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 08/31/2021] [Accepted: 10/16/2021] [Indexed: 11/22/2022]
Abstract
In this study, we investigated whether preslaughter chemical-induced acetylation affected postmortem energy metabolism and pork quality. Thirty pigs were randomly assigned to control, acetyltransferase inhibitor (ATi) or deacetyltransferase inhibitor treatments. Serum, trapezius, longissimus lumborum, psoas major, semimembranosus and semitendinosus muscles were taken for analyses. The results indicated that ATi treatment significantly reduced the activities of lactate dehydrogenase and creatine kinase and heat shock protein 70 in serum (P < 0.05). ATi treatment increased ATP and glycogen content, but decreased lactic acid content in trapezius, psoas major and semitendinosus muscles (P < 0.05). A total of 13 acetylated proteins bands were identified and the deacetylation of creatine kinase may play a key role in slowing down the postmortem energy metabolism in ATi-treated group. In addition, ATi treatment reduced the rate of postmortem glycolysis in muscles with higher oxidative but lower glycolytic fibers. These findings provide a new insight into the underlying mechanism on muscle-specific postmortem changes of pork quality.
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12
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The relationship between small heat shock proteins and redox homeostasis during acute heat stress in chickens. J Therm Biol 2021; 100:103040. [PMID: 34503787 DOI: 10.1016/j.jtherbio.2021.103040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 06/01/2021] [Accepted: 06/25/2021] [Indexed: 12/25/2022]
Abstract
As heat stress is a major emerging issue in poultry farming, investigations on the molecular mechanisms of the heat-triggered cellular response in chickens are of special importance. In the present study, 32-day-old Ross 308 broiler chickens were subjected to 37 °C environmental temperature combined with 50% relative humidity for 4 or 8 h respectively. Following sampling, redox parameters such as malondialdehyde (MDA), reduced glutathione (GSH), protein carbonyl levels as well as glutathione peroxidase activity were assessed in liver, spleen, and kidney homogenates. The concentrations of small heat shock proteins (sHSP-s) HSP27, αA- and αB-crystallins were also investigated. Among these organs, the liver was found the most susceptible to heat-provoked oxidative stress, indicated by enhanced lipid peroxidation and rapid activation of protective pathways, including the definite increase of glutathione peroxidase activity and the excessive utilization of αA- and αB-crystallin proteins. Heat-associated decline of protein carbonylation and GSH content was observed in the liver in correlation with the increased involvement of αA- and αB-crystallins in cellular defense, resulting supposedly in an overcompensation mechanism. These data highlight the hepatic sensitivity to acute heat shock, potential adaptation mechanisms, and the specific role of sHSP-s in the restoration of physiologic cell function.
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Zeng X, Li X, Li C. Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality. Anim Biosci 2021; 35:96-104. [PMID: 34474534 PMCID: PMC8738932 DOI: 10.5713/ab.21.0185] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 07/21/2021] [Indexed: 11/27/2022] Open
Abstract
OBJECTIVE Sarcoplasmic proteins include proteins that play critical roles in biological processes of living organisms. How seasons influence biological processes and meat quality of postmortem muscles through the regulation of protein phosphorylation remain to be investigated. In this study, the phosphorylation of sarcoplasmic proteins in pork longissimus muscle was investigated in four seasons. METHODS Sarcoplasmic proteins were extracted from 40 pork carcasses (10 for each season) and analyzed through ProQ Diamond staining for phosphorylation labeling and Sypro Ruby staining for total protein labeling. The pH of muscle, contents of glycogen and ATP were measured at 45 min, 3 h, and 9 h postmortem and the water (P2b, P21, and P22) was measured at 3 h and 9 h. RESULTS A total of 21 bands were detected. Band 8 (heat shock cognate 71 kDa protein; heat shock 70 kDa protein 1B) had higher phosphorylation level in summer than that in other seasons at 45 min postmortem. The phosphorylation levels of 3 Bands were significantly different between fast and normal pH decline groups (p<0.05). The phosphorylation levels of 4 bands showed negative associations with immobilized water (P21) and positive association with free water (P22). CONCLUSION The phosphorylation levels of sarcoplasmic proteins involved in energy metabolism and heat stress response at early postmortem time differed depending on the seasons. These proteins include heat shock protein 70, pyruvate kinase, phosphoglucomutase-1, glucose-6-phosphate isomerase, and carbonic anhydrase 3. High temperatures in summer might result in the phosphorylation of those proteins, leading to pH decline and low water holding capacity.
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Affiliation(s)
- Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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14
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Luo X, Dong K, Liu L, An F, Tang D, Fu L, Teng H, Huang Q. Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3489-3499. [PMID: 33274442 DOI: 10.1002/jsfa.10980] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 11/19/2020] [Accepted: 12/03/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, α-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein β-1, tubulin β-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xin Luo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Kai Dong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lan Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Daobang Tang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Lingyun Fu
- Fujian Zhengda Food Company Limited, Longyan, Fujian, China
| | - Hui Teng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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15
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Impact of Extraction Method on the Detection of Quality Biomarkers in Normal vs. DFD Meat. Foods 2021; 10:foods10051097. [PMID: 34063396 PMCID: PMC8156798 DOI: 10.3390/foods10051097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 04/20/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to demonstrate how the extraction method affects the reliability of biomarker detection and how this detection depends on the biomarker location within the cell compartment. Different extraction methods were used to study the sarcoplasmic and myofibrillar fractions of the Longissimus thoracis et lumborum muscle of young bulls of the Asturiana de los Valles breed in two quality grades, standard (Control) or dark, firm, and dry (DFD) meat. Protein extractability and the expression of some of the main meat quality biomarkers—oxidative status (lipoperoxidation (LPO) and catalase activity (CAT)), proteome (SDS-PAGE electrophoretic pattern), and cell stress protein (Hsp70)—were analyzed. In the sarcoplasmic fraction, buffers containing Triton X-100 showed significantly higher protein extractability, LPO, and higher intensity of high-molecular-weight protein bands, whereas the TES buffer was more sensitive to distinguishing differences in the protein pattern between the Control and DFD meat. In the myofibrillar fraction, samples extracted with the lysis buffer showed significantly higher protein extractability, whereas samples extracted with the non-denaturing buffer showed higher results for LPO, CAT, and Hsp70, and higher-intensity bands in the electrophoretic pattern. These findings highlight the need for the careful selection of the extraction method used to analyze the different biomarkers considering their cellular location to adapt the extractive process.
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16
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Zequan X, Yonggang S, Guangjuan L, Shijun X, Li Z, Mingrui Z, Yanli X, Zirong W. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork. Meat Sci 2021; 177:108353. [PMID: 33721680 DOI: 10.1016/j.meatsci.2020.108353] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/12/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022]
Abstract
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE.
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Affiliation(s)
- Xu Zequan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China; Tecon Biology Ltd, Xinjiang, China
| | - Shao Yonggang
- College of Animal Science, Xinjiang Agricultural University, Xinjiang, China
| | - Liu Guangjuan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xing Shijun
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhang Li
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhu Mingrui
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xu Yanli
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Wang Zirong
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China.
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17
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Dietary N-Carbamylglutamate supplementation enhances myofiber development and intramuscular fat deposition in growing-finishing pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Chen Z, Xing T, Li J, Zhang L, Jiang Y, Gao F. Hydrogen peroxide-induced oxidative stress impairs redox status and damages aerobic metabolism of breast muscle in broilers. Poult Sci 2020; 100:918-925. [PMID: 33518145 PMCID: PMC7858176 DOI: 10.1016/j.psj.2020.11.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 09/25/2020] [Accepted: 11/01/2020] [Indexed: 02/07/2023] Open
Abstract
Oxidative stress has always been a hot topic in poultry science. However, studies concerning the effects of redox status and glucose metabolism induced by hydrogen peroxide (H2O2) in the breast muscle of broilers have been rarely reported. This study was aimed to evaluate the impact of intraperitoneal injection of H2O2 on oxidative damage and glycolysis metabolism of breast muscle in broilers. We also explored the activation of the nuclear factor erythroid 2–related factor 2 (Nrf2) signaling pathway to provide possible mechanism of the redox imbalance. Briefly, a total of 320 one-day-old Arbor Acres chicks were randomly divided into 5 treatments with 8 replicates of 8 birds each (noninjected control, 0.75% saline-injected, 2.5, 5.0, and 10.0% H2O2-injected treatments). Saline group was intraperitoneally injected with physiological saline (0.75%) and H2O2 groups received an intraperitoneal injection of H2O2. The dosage of the injection was 1.0 mL/kg BW. All birds in the saline and H2O2 groups were injected on days 16 and 37 of the experimental period. At 42 d of age, 40 birds (8 cages per group and one chicken per cage) were selected to be stunned electrically (50 V, alternating current, 400 Hz for 5 s each one), and then immediately slaughtered via exsanguination. The results showed that broilers in the H2O2 injection group linearly exhibited higher contents of reactive oxygen species, carbonyl and malondialdehyde, and lower total antioxidant capacity and glutathione peroxidase activities. With the content of H2O2 increased, the H2O2 groups linearly downregulated the mRNA expressions of GPX, CAT, HMOX1, NQO1, and Nrf2 and its downstream target genes. In addition, H2O2 increased serum activities of creatine kinase and lactate dehydrogenase. Meanwhile, in the pectoral muscle, the glycogen content was linearly decreased, and the lactate content was linearly increased in muscle of broilers injected with H2O2. In addition, the activities of glycolytic enzymes including pyruvate kinase, hexokinase, and lactate dehydrogenase were linearly increased after exposure to H2O2. In conclusion, H2O2 injection could impair antioxidant status and enhance anaerobic metabolism of breast muscle in broilers.
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Affiliation(s)
- Zuodong Chen
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Tong Xing
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Jiaolong Li
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Lin Zhang
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yun Jiang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, P.R. China
| | - Feng Gao
- College of Animal Science and Technology, Jiangsu Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, P.R. China.
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19
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Associations of Heat-Shock Protein Expression with Meat Quality and Sensory Quality Characteristics in Highly Marbled Longissimus Thoracis Muscle from Hanwoo Steers Categorized by Warner-Bratzler Shear Force Value. Foods 2019; 8:foods8120638. [PMID: 31817130 PMCID: PMC6963670 DOI: 10.3390/foods8120638] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 12/26/2022] Open
Abstract
The influence of heat-shock protein (HSP) concentrations at 45 min and 24 h postmortem on meat quality and sensory quality characteristics of longissimus thoracis muscle from highly marbled Hanwoo steers (beef marbling standard grade 6–8) was investigated. Muscle samples were segregated into three groups based on Warner–Bratzler shear force (WBSF) value. The low group exhibited a lower WBSF value compared to the medium and high groups (37.8 vs. 48.9 and 64.3 N, p < 0.001). Muscle pH at 45 min and 24 h postmortem was not different (p > 0.05), and all groups exhibited low ultimate pH value (pH < 5.8). Beef steaks from the low group were significantly easier to pierce and chew, and they left less perceptible residue than the high group (p < 0.05). These differences in tenderness attributes were associated with differences in small HSPs at 45 min postmortem, with the low group exhibiting a lower level of αβ-crystallin and higher levels of HSP20 and HSP27 compared with the high group (p < 0.05). No differences were observed for small HSPs, HSP70, and HSP90 at 24 h postmortem (p > 0.05). Therefore, the expression levels of small HSPs at 45 min postmortem seems to have the potential to be an indicator of tenderness in highly marbled Hanwoo beef with low ultimate pH.
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20
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Temizkan MC, Bayraktaroglu AG, Kahraman T. Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3240-3245. [PMID: 30338532 DOI: 10.1002/jsfa.9434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 10/15/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to compare 12 different skeletal muscles of bovine (n = 15) with each other in terms of tenderness and meat-quality-related gene expressions. Tenderness values were evaluated by shear force, and ANK1, CAPN1, CAST, HSPB1, HSPA1A gene expressions were analyzed by using quantitative real-time polymerase chain reaction. RESULTS ANK1 gene showed significant differences between tender and tough muscles (P < 0.001) and was found to be more closely related to meat quality than CAPN1. No difference was found for CAST, HSPB1, and HSPA1A gene expressions between different parts of skeletal muscles (P > 0.05). The results also showed that the most convenient skeletal muscle for the meat quality studies is musculus psoas major. Furthermore, comparative use of musculus longissimus thoracis and musculus extensor digitorum muscles may give the most accurate results, rather than using other muscle groups in comparative studies between tender and tough muscles. CONCLUSION ANK1 gene is a preferable biomarker for the determination of meat quality, and CAPN1 needs further studies. However, CAST, HSPB1, and HSPA1A genes may not be suitable biomarkers for the determination of meat quality based on this study. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mehmet C Temizkan
- Department of Genetics, Institute of Health Sciences, Ankara University, Ankara, Turkey
| | - Alev G Bayraktaroglu
- Faculty of Veterinary Medicine, Department of Histology and Embryology, Ankara University, Ankara, Turkey
| | - Tolga Kahraman
- Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Istanbul University, Istanbul, Turkey
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21
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Škrlep M, Tomažin U, Lukač NB, Poklukar K, Čandek-Potokar M. Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality. Animals (Basel) 2019; 9:E74. [PMID: 30818748 PMCID: PMC6465998 DOI: 10.3390/ani9030074] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/19/2019] [Accepted: 02/23/2019] [Indexed: 01/21/2023] Open
Abstract
There are indications of reduced meat quality in entire male pigs (EMs) in comparison to surgically castrated pigs (SCs); however, the differences are not strongly confirmed, and the etiology is not clarified. In the present study, samples of the longissimus dorsi, pars lumborum muscle (LL) from EMs (n = 12) and SCs (n = 12) of the same age and weight were evaluated at the physico-chemical and proteomic level. EMs exhibited lower intramuscular fat content, higher collagen content with higher solubility, a higher level of protein carbonyl groups (indicating higher protein oxidation), lower water holding capacity, and tougher meat than SCs. Proteomic analysis revealed differences in heat shock proteins expression, while a greater abundance of several other identified proteins (malate dehydrogenase, Na/K-transporting adenosintriphosphatase (ATP-ase) subunit alpha-1, and blood plasma proteins) indicates that EMs have a more oxidative metabolic profile than that of SCs. More abundant protein fragments (mainly actin and myosin heavy chain) suggest a higher degree of proteolysis in EMs, which was not followed by lower meat toughness.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Urška Tomažin
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Nina Batorek Lukač
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Klavdija Poklukar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia.
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22
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Goes ESDR, Goes MD, de Castro PL, de Lara JAF, Vital ACP, Ribeiro RP. Imbalance of the redox system and quality of tilapia fillets subjected to pre-slaughter stress. PLoS One 2019; 14:e0210742. [PMID: 30645627 PMCID: PMC6333405 DOI: 10.1371/journal.pone.0210742] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 12/30/2018] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to evaluate the effect of oxidative stress on the instrumental and sensory quality of Nile tilapia fillets. The experiment was conducted in a 2x2 factorial arrangement, evaluating densities (60 and 300 kg m-3) and depuration times (1 and 24 hours) in a total of four treatments. The serum levels of cortisol and gene expression levels of catalase (CAT), glutathione peroxidase (GPx) and 70 kDa heat shock protein (HSP70) as well as the pH, color, tenderness, water-holding capacity and sensory analysis of the fillets were evaluated. High density (300 kg m-3) resulted in higher mean cortisol levels, lower expression of CAT and GPx enzymes as well as higher expression of HSP70. Fish under this treatment also exhibited fillets with greater tenderness, higher lightness, lower redness and lower sensory acceptance. The longer depuration time (24 hours) resulted in lower expression of the CAT and GPx enzymes and fillets with higher lightness. The water-holding capacity was not affected by the different treatments. Therefore, low density and longer depuration times are recommended for decreased stress and improved quality of fillets.
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Affiliation(s)
- Elenice Souza dos Reis Goes
- School of Agrarian Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul, Brazil
- * E-mail:
| | - Marcio Douglas Goes
- Animal Science Post-Graduate Program, State University of Western Paraná, Marechal Cândido Rondon, Paraná, Brazil
| | - Pedro Luiz de Castro
- Animal Science Post-Graduate Program, State University of Maringá, Maringá, Paraná, Brazil
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Mantis F, Bizelis I, Symeon GK, Rogdakis E. Effects of pre-slaughter short-term factors on pork quality. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.
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Xing T, Gao F, Tume RK, Zhou G, Xu X. Stress Effects on Meat Quality: A Mechanistic Perspective. Compr Rev Food Sci Food Saf 2018; 18:380-401. [PMID: 33336942 DOI: 10.1111/1541-4337.12417] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 10/31/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
Abstract
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress-induced pathways or mediators, including AMP-activated protein kinase-mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Ronald K Tume
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
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Cui Y, Hao Y, Li J, Gao Y, Gu X. Proteomic changes of the porcine skeletal muscle in response to chronic heat stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3315-3323. [PMID: 29239490 DOI: 10.1002/jsfa.8835] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 12/05/2017] [Accepted: 12/10/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Heat stress (HS) has an adverse effect on meat quality; however, the underlying molecular mechanisms altering meat quality due to muscle responses to stress remain unclear. Sixteen castrated male crossbreeds between Landrace × Yorkshire sows and Duroc boars (79.00 ± 1.50 kg body weight) were exposed to either thermal neutral (22 °C, n = 8) or HS (30 °C, n = 8) conditions for 3 weeks. Subsequently, the longissimus dorsi (LD) muscle of all pigs was assayed for meat quality parameters and proteome analysis. RESULTS HS decreased post mortem (24 h) pH and intramuscular fat, changed ultimate L*, a* and b* values and increased drip loss and shear force. Proteome analysis of the LD was conducted by two-dimensional gel electrophoresis and mass spectrometry. A total of 23 differentially expressed proteins were identified, of which three were verified by western blotting analysis. The identified proteins were involved in six types of biological process: carbohydrate metabolism, myofibrillar and cytoskeleton structure, stress response, antioxidant and detoxification, calcium binding and cellular apoptosis. Interestingly, HS induced higher levels of heat shock protein, antioxidants and calcium binding proteins, which are involved in the mechanisms of defense and homeostasis. CONCLUSION The results indicate that HS-induced changes in the expression of myofibrillar proteins, glucose and energy metabolism-related proteins, heat shock protein and antioxidant enzymes might, at least partly, contribute to increase in meat tenderness. These findings will provide the foundation for developing future mitigating solutions and preventative therapies to reduce the detrimental effects of chronic HS on muscle function, metabolism and meat quality. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yanjun Cui
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Institute of Animal Nutrition, College of Animal Science and Technology, Zhejiang A & F University, Lin'an, China
| | - Yue Hao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jielei Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yanli Gao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xianhong Gu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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Zhang C, Wang L, Zhao XH, Chen XY, Yang L, Geng ZY. Dietary resveratrol supplementation prevents transport-stress-impaired meat quality of broilers through maintaining muscle energy metabolism and antioxidant status. Poult Sci 2018; 96:2219-2225. [PMID: 28339929 PMCID: PMC5850463 DOI: 10.3382/ps/pex004] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Accepted: 12/21/2016] [Indexed: 11/25/2022] Open
Abstract
This experiment was to evaluate the effect of dietary resveratrol (Res) supplementation (0, 400 mg/kg) on growth performance, meat quality, and muscle anaerobic glycolysis and antioxidant capacity of transported broilers. A total of 360 21-day-old male Cobb broilers was randomly allotted to 2 dietary treatments (Res-free group and Res group) with 12 replicates of 15 birds each. On the morning of d 42, after a 9-hour fast, 24 birds (2 birds of each replicate) were selected from the Res-free group and then equally placed into 2 crates, and the other 12 birds (one bird of each replicate) were selected from the Res group and then placed into the other crate. All birds in the 3 crates were transported according to the following protocols: 0-hour transport of birds in the Res-free group (control group), 3-hour transport of birds in the Res-free group (T group), and 3-hour transport of birds in the Res group (T + Res group). The results showed that Res not only improved feed conversion ratio (P < 0.05) but also tended to improve birds’ final body weight (P < 0.10). In the Res-free group, a 3-hour transport increased serum corticosterone concentration, muscle malondialdehyde (MDA) and lactate contents, and muscle lactate dehydrogenase (LDH) activity, while it decreased muscle glycogen content, total superoxide dismutase (T-SOD), and glutathione peroxidase (GSH-PX) activities (P < 0.05), which induced decreased breast meat quality (lower pH24h and higher drip loss and L*24 h, P < 0.05). Nevertheless, compared with the T group, Res increased muscle glycogen content and T-SOD and GSH-PX activities (P < 0.05 or P < 0.10), while it decreased muscle MDA content and LDH activity (P < 0.05), which is beneficial to the meat quality maintenance of transported broilers (lower drip loss, L*24 h, and higher pH24h, P < 0.05 or P < 0.10). This study provides the first evidence that dietary resveratrol supplementation prevents transport-stress-impaired meat quality of broilers, possibly through decreasing the muscle anaerobic glycolysis metabolism and improving the muscle antioxidant capacity.
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Affiliation(s)
- C Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - L Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - X H Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - X Y Chen
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - L Yang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Z Y Geng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
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Guo WJ, Zhen L, Zhang JX, Lian S, Si HF, Guo JR, Yang HM. Effect of feeding Rumen-protected capsule containing niacin, K 2SO 4, vitamin C, and gamma-aminobutyric acid on heat stress and performance of dairy cows. J Therm Biol 2017; 69:249-253. [PMID: 29037390 DOI: 10.1016/j.jtherbio.2017.06.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/08/2017] [Accepted: 06/30/2017] [Indexed: 11/30/2022]
Abstract
This study was conducted to evaluate the effects of supplemental rumen-protected capsule (RPC) on animal performance, serological indicators, and serum heat shock protein 70 (HSP70) of lactating Holstein cows under heat stress (HS). During summer months, 30 healthy multiparous lactating Holstein cows with a parity number of 3.1 ± 0.44, 70 ± 15 d in milk, an average body weight of 622 ± 62kg, and an average milk yield of 32.28 ± 0.96kg/d, were used. The cows were randomly allocated to two groups: a control group and an RPC-supplemented group (0.13373kg K2SO4, 0.02488kg vitamin C, 0.021148kg niacin, and 0.044784kggamma-aminobutyric acid per cow). During the 42-d experiment, ambient air temperature and relative humidity inside and outside the barn were recorded hourly every day for the determination of temperature-humidity index (THI). Milk and blood samples were collected every week, and body weight and body condition scoring were measured on day 0. Based on the THI values, the animals had moderate HS. On day 42, the RPC group had lower HSP70, adrenocorticotropic hormone (P = 0.0001), lactate dehydrogenase (P = 0.0338), and IL-6 (P = 0.0724) levels than the control group, with no significant differences in creatine kinase, glucocorticoid, or IL-2 levels. Milk yield, energy-corrected milk, and dry matter intake were higher in RPC than in the control group (P = 0.0196). There were no significant differences in milk fat or daily protein levels between the two groups; however, daily protein and milk fat levels were higher in the RPC group than in the control group (P = 0.0114 and P = 0.0665, respectively). Somatic cell counts were no different between the two groups. In conclusion, RPC may alleviate HS and improve dairy cow performance.
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Affiliation(s)
- W J Guo
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - L Zhen
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - J X Zhang
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - S Lian
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - H F Si
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - J R Guo
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - H M Yang
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
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Xing T, Wang C, Zhao X, Dai C, Zhou G, Xu X. Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2913-2922. [PMID: 28304171 DOI: 10.1021/acs.jafc.6b05835] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The current study was designed to investigate changes in the protein profiles of pale, soft, and exudative (PSE)-like muscles of broilers subjected to transportation under high-temperature conditions, using isobaric tags for relative and absolute analysis quantitation (iTRAQ). Arbor Acres chickens (n = 112) were randomly divided into two treatments: unstressed control (CON) and 0.5 h of transport (T). Birds were transported according to a designed protocol. Pectoralis major (PM) muscle samples in the T group were collected and classified as normal (T-NOR) or PSE-like (T-PSE). Plasma activities of stress indicators, muscle microstructure, and proteome were measured. Results indicated that broilers in the T-PSE group exhibited higher activities of plasma stress indicators. The microstructure of T-PSE group showed a looser network and larger intercellular spaces in comparison to the other groups. Proteomic analysis, based on iTRAQ, revealed 29 differentially expressed proteins in the T-NOR and T-PSE groups that were involved in protein turnover, signal transduction, stress and defense, calcium handling, cell structure, and metabolism. In particular, proteins relating to the glycolysis pathway, calcium signaling, and molecular chaperones exhibited significant differences that may contribute to the inferior post-mortem meat quality. Overall, the proteomic results provide a further understanding of the mechanism of meat quality changes in response to stress.
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Affiliation(s)
- Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xue Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
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Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. Animal 2017; 11:1599-1607. [DOI: 10.1017/s1751731116002809] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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30
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Xing T, Wang P, Zhao L, Liu R, Zhao X, Xu X, Zhou G. A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens. Poult Sci 2016; 95:2391-6. [DOI: 10.3382/ps/pew181] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Accepted: 04/20/2016] [Indexed: 01/23/2023] Open
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Parkunan T, Das AK, Banerjee D, Mohanty N, Paul A, Nanda PK, Biswas TK, Naskar S, Bag S, Sarkar M, Mohan NH, Das BC. Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:246-253. [PMID: 27221251 PMCID: PMC5205613 DOI: 10.5713/ajas.16.0020] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 03/22/2016] [Accepted: 05/12/2016] [Indexed: 11/27/2022]
Abstract
OBJECTIVE Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). METHODS Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about 38°C. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. RESULTS LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. CONCLUSION Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.
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Affiliation(s)
- Thulasiraman Parkunan
- Department of Veterinary Physiology, Faculty of Veterinary and Animal Sciences, Kolkata 700 037, India
| | - Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
| | - Dipak Banerjee
- Department of Veterinary Physiology, Faculty of Veterinary and Animal Sciences, Kolkata 700 037, India
| | - Niharika Mohanty
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
| | - Avishek Paul
- Physiology & Climatology Division, ICAR-Indian Veterinary Research Institute, Bareilly, UP 243 122, India
| | - P K Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
| | - T K Biswas
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
| | - Syamal Naskar
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
| | - Sadhan Bag
- Physiology & Climatology Division, ICAR-Indian Veterinary Research Institute, Bareilly, UP 243 122, India
| | - Mihir Sarkar
- Physiology & Climatology Division, ICAR-Indian Veterinary Research Institute, Bareilly, UP 243 122, India
| | - Narayana H Mohan
- National Research Centre on Pig, Rani Road, Guwahati, Assam 781131, India
| | - Bikash Chandra Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700037, India
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Zhang M, Wang D, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Li P. Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 30:94-99. [PMID: 27189635 PMCID: PMC5205598 DOI: 10.5713/ajas.16.0132] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/17/2016] [Accepted: 05/10/2016] [Indexed: 01/14/2023]
Abstract
Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results Based on the data, chicken breast muscles were segregated into low (drip loss≤5%), intermediate (5%<drip loss<9.5%) and high (drip loss≥9.5) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.
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Affiliation(s)
- Muhan Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhiming Geng
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Chong Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Huan Bian
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
| | - Yongzhi Zhu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Wu D, Zhang M, Xu J, Song E, Lv Y, Tang S, Zhang X, Kemper N, Hartung J, Bao E. In vitro evaluation of aspirin-induced HspB1 against heat stress damage in chicken myocardial cells. Cell Stress Chaperones 2016; 21:405-13. [PMID: 26910344 PMCID: PMC4837179 DOI: 10.1007/s12192-016-0666-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 12/14/2015] [Accepted: 01/01/2016] [Indexed: 02/08/2023] Open
Abstract
To understand the potential association of heat stress resistance with HspB1 induction by aspirin (ASA) in chicken myocardial cells, variations of HspB1 expression and heat stressed-induced damage of myocardial cells after ASA administration were studied in primary cultured myocardial cells. Cytopathological lesions as well as damage-related enzymes, such as creatine kinase-MB (CK-MB) and lactate dehydrogenase (LDH), indicated the considerable protective ability of ASA pre-treatment against acute heat stress. Immunostaining assays showed that heat stress caused HspB1 to relocate into the nucleus, while ASA did not. ELISA analysis, revealed that HspB1 expression induced by ASA averaged 45.62-fold higher than that of the control. These results indicated that the acute heat-stressed injuries were accompanied by comparatively lower HspB1 expression caused by heat stress in vitro. ASA pre-treatment induced a level of HspB1 presumed to be sufficient to protect myocardial cells from acute heat stress in the extracorporal model, although more detailed mechanisms will require further investigation.
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Affiliation(s)
- Di Wu
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - Miao Zhang
- College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, 210038, China
| | - Jiao Xu
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - Erbao Song
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - Yinjun Lv
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - Shu Tang
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - Xiaohui Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China
| | - N Kemper
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behavior, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - J Hartung
- Institute for Animal Hygiene, Animal Welfare and Farm Animal Behavior, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany
| | - Endong Bao
- College of Veterinary Medicine, Nanjing Agricultural University, Weigang 1, Nanjing, 210095, China.
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Wang Z, He F, Rao W, Ni N, Shen Q, Zhang D. Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits. Food Sci Biotechnol 2016; 25:425-431. [PMID: 30263286 DOI: 10.1007/s10068-016-0058-y] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 12/06/2015] [Accepted: 12/08/2015] [Indexed: 01/29/2023] Open
Abstract
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.
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Affiliation(s)
- Zhenyu Wang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Fan He
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Weili Rao
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Na Ni
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Qingwu Shen
- 2College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128 China
| | - Dequan Zhang
- 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
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Jiang N, Xing T, Han M, Deng S, Xu X. Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer. Anim Sci J 2015; 87:718-28. [PMID: 26712455 DOI: 10.1111/asj.12467] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 04/07/2015] [Accepted: 04/27/2015] [Indexed: 11/29/2022]
Abstract
Effects of water-misting sprays with forced ventilation on post mortem glycolysis, adenosine monophosphate-activated protein kinase (AMPK) and meat quality of broilers after transport during summer were investigated in the present paper. A total of 105 mixed-sex Arbor Acres broilers were divided into three treatment groups: (i) 45 min transport without rest (T); (ii) 45 min transport with 1 h rest (TR); and (iii) 45 min transport with 15 min water-misting sprays with forced ventilation and 45 min rest (TWFR). Each treatment consisted of five replicates with seven birds each. The results indicated that the water-misting sprays with forced ventilation could mitigate the stress caused by transport under high temperature conditions during summer, which reduced the energy depletion in post mortem Pectoralis major (PM) muscle. This resulted in a higher energy status compared to the T group, which would decrease the expression of phosphorylation of AMPK (p-AMPK). Furthermore, decreased the expression of p-AMPK then slowed down the rate of glycolysis in post mortem PM muscle during the early post mortem period, which in turn lessened the negative effects caused by transport on meat quality. In conclusion, water-misting sprays with forced ventilation may be a better method to control the incidence of the pale, soft and exudative meat in broilers.
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Affiliation(s)
- Nannan Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Shaolin Deng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Miao X, Luo Q, Qin X. Genome-wide analysis reveals the differential regulations of mRNAs and miRNAs in Dorset and Small Tail Han sheep muscles. Gene 2015; 562:188-96. [DOI: 10.1016/j.gene.2015.02.070] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 02/09/2015] [Accepted: 02/25/2015] [Indexed: 12/15/2022]
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Zhang M, Wang D, Geng Z, Bian H, Liu F, Zhu Y, Xu W. The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. Food Chem 2014; 165:337-41. [DOI: 10.1016/j.foodchem.2014.05.111] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Revised: 04/28/2014] [Accepted: 05/19/2014] [Indexed: 12/18/2022]
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Xing T, Xu XL, Zhou GH, Wang P, Jiang NN. The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat quality. J Anim Sci 2014; 93:62-70. [PMID: 25403192 DOI: 10.2527/jas.2014-7831] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to determine the effects of different transport times on broilers during summer on stress, meat quality, and early postmortem muscle metabolites. Arbor Acres broiler chickens (n = 105) were randomly categorized into 5 treatments: unstressed control, 0.5 h, 1 h, 2 h, and 4 h transport. Each treatment consisted of 3 replicates with 7 birds each. All birds (except the control group) were transported according to a designed protocol. With the extension of transport time, the activities of plasma creatine kinase (CK) and lactate dehydrogenase (LDH) gradually increased. The content of heat shock protein 70 (Hsp70) did not change significantly during 0.5 h transport compared to the control group, but was significantly higher (P < 0.05) at 1 h or more of transport time. Also, transport times of 2 h or more resulted in a death rate of 20%-33% of broilers. We found that the breast meat in the 0.5 h transport group had significantly (P < 0.05) higher L* values, drip loss, cooking loss, AMP/ATP ratio, and phosphorylation of AMP-activated protein kinase (p-AMPK). In addition, pH24h was lower compared to the control group, increasing the likelihood of pale, soft, and exudative (PSE)-like meat. However, no significant variations were found in meat color, drip loss, or cooking loss in other transport groups compared to the control group under the condition of this study. Muscle glycogen content decreased with time of transportation. There were significant correlations among p-AMPK and meat quality (P < 0.05). These results indicate that preslaughter transport during summer may cause severe physiological and biochemical changes of broilers. Further investigations studying the deeper relationship between biological indicators and meat quality according to the similar transport conditions would provide a better understanding of the effect of transport duration on meat quality.
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Affiliation(s)
- T Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - X L Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - G H Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - P Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Animal Products Processing, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - N N Jiang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Mpakama T, Chulayo AY, Muchenje V. Bruising in slaughter cattle and its relationship with creatine kinase levels and beef quality as affected by animal related factors. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:717-25. [PMID: 25050007 PMCID: PMC4093197 DOI: 10.5713/ajas.2013.13483] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 10/14/2013] [Accepted: 11/23/2013] [Indexed: 11/27/2022]
Abstract
The objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, creatine kinase (CK) and beef quality. Three hundred and twenty one cattle from three breeds (108 Bonsmara, 130 Beefmaster and 83 Brahman) were used in this study. The animals were grouped as follows: Group 1 (16 months old), Group 2 (18 months old) and Group 3 (24 months old). At exsanguinations, blood samples for CK determination were collected using disposable vacutainer tubes. Muscularis longissimus thoracis et lumborum (LTL) was collected 24 h after slaughter to determine the colour (L*, a*, and b*) and ultimate pH (pHu) of beef. Breed, sex and age had significant effects (p<0.05) on bruising score, CK levels and beef quality. Bonsmara breed had the highest (80%) bruising score percentage, CK (705.3±80.57 U/L) and pHu (6.3±0.05) values while the Bonsmara had the highest L* (24.8±0.78) a* (17.5±0.53) and b* (12.8±0.53) values. Higher CK levels were also observed in winter compared to summer, spring and autumn respectively. Therefore, animal factors (sex, breed and animal age at slaughter) contribute to the development of bruises and have an effect on the levels of CK and meat quality. It was also concluded that there is no significant relationship between meat parameters (L,* a*, and b*) and CK levels.
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40
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Wang DY, Zhang MH, Liu F, Zhu YZ, Xu WM. Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an12321] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The interaction between protein and phospholipids is a widespread phenomenon involving several physiological events in postmortem muscle. We hereby report a method for one-step purification of a phosphatidylcholine-binding (PC-binding) protein from duck Biceps femoris muscle with relatively high purity and yield using ion-exchange chromatography. This PC-binding protein has an inhibitory effect on the activity of phospholipase A2 (PLA2). A decrease (~62.3%) in PLA2 activity was observed. It had a strong affinity to bind PC at pH range of 6.2–6.8 with a peak at pH 6.6 (13.36 ± 0.48 g PC/g protein); in addition, raising ATP content from 1 to 5 μmol/mL enhanced the binding capacity. The PC-binding protein plays a potential role in the integrity of membrane and meat quality.
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DiGiacomo K, Leury BJ, Dunshea FR. Potential nutritional strategies for the amelioration or prevention of high rigor temperature in cattle – a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13303] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Environmental conditions influence animal production from an animal performance perspective and at the carcass level post-slaughter. High rigor temperature occurs when the animal is hyperthermic pre-slaughter, and this leads to tougher meat. Hyperthermia can result from increased environmental temperature, exercise, stress or a combination of these factors. Consumer satisfaction with beef meat is influenced by the visual and sensory traits of the product when raw and cooked, with beef consumers commonly selecting tenderness of the product as the most important quality trait. High rigor temperature leads to a reduction in carcass and eating quality. This review examines some possible metabolic causes of hyperthermia, with focus on the importance of adipose tissue metabolism and the roles of insulin and leptin. Potential strategies for the amelioration or prevention of high rigor temperature are offered, including the use of dietary supplements such as betaine and chromium, anti-diabetic agents such as thiazolidinediones, vitamin D, and magnesium (Mg) to provide stress relief.
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Chulayo AY, Muchenje V. The Effects of Pre-slaughter Stress and Season on the Activity of Plasma Creatine Kinase and Mutton Quality from Different Sheep Breeds Slaughtered at a Smallholder Abattoir. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:1762-72. [PMID: 25049767 PMCID: PMC4092882 DOI: 10.5713/ajas.2013.13141] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2013] [Revised: 07/21/2013] [Accepted: 06/08/2013] [Indexed: 11/27/2022]
Abstract
The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH (pH24), color (L*, a* and b*), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p<0.001) in summer (1,026.3±105.06) and lower in winter (723.3±77.75). There were higher values for L* (33.7±0.94), b* (11.5±0.48) and WBSF (29.5±1.46) in summer season than in winter season; L* (29.4±0.64), b* (10.2±0.33) and WBSF (21.2±0.99). The activity of plasma CK was influenced by the type of breed with Dormer having the highest (p>0.001) levels (1,358.6±191.08) of CK. South African Mutton Merino had higher values for pH24 (5.9±0.06), L* (34.2±0.97), b* (12.2±0.50) and WBSF (26.8±1.51) and Blackhead Persian had higher values (35.5±2.17) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between pH24, L*, a*, b*, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality.
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Affiliation(s)
- A. Y. Chulayo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P Bag X 1314, Alice, 5700,
South Africa
| | - V. Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P Bag X 1314, Alice, 5700,
South Africa
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43
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Tang S, Yu J, Zhang M, Bao E. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. CANADIAN JOURNAL OF ANIMAL SCIENCE 2013. [DOI: 10.4141/cjas2013-041] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Tang, S., Yu, J., Zhang, M. and Bao, E. 2013. Effects of different heat stress periods on various blood and meat quality parameters in young Arbor Acer broiler chickens. Can. J. Anim. Sci. 93: 453–460. Heat stress can influence muscle metabolism and meat quality in animals reared for food production. From a commercial perspective, understanding the mechanism of this effect is clearly necessary. The aim of this study was to investigate the effects of different heat stress periods on serum metabolites and chicken meat quality (n=120). Plasma indicators creatine kinase (CK), glutamic-pyruvic transaminase (GPT), glutamic-oxaloacetic transaminase (GOT), insulin and glucagon and meat quality (pH, expressible moisture, cooking losses, shear force values) were evaluated. Compared with controls, the concentrations of CK and GPT increased (P<0.01) after 2 and 3 h of heat stress, respectively, whereas plasma insulin and glucagon decreased after 1 and 5 h of heat stress, respectively. The immediate pH (pHi) and ultimate pH (pHu) of the pectoralis muscles decreased (P<0.01) after 1 and 2 h of exposure to heat stress, respectively. Cooking loss, expressible moisture and shear force value increased (P<0.01) after 3, 2, and 1 h of heat stress, respectively. These data indicate that elevated plasma concentrations of CK and GPT can be used as parameters for assessing the stress level to which broilers are exposed before slaughter. The preslaughter exposure of broiler chickens to heat stress can alter muscle metabolism and membrane integrity, leading to undesirable meat characteristics. Thus, a clear understanding of the mechanisms underlying these processes will contribute to the determination of prevention strategies and the avoidance of the associated economic losses.
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Affiliation(s)
- Shu Tang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Jimian Yu
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Miao Zhang
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Endong Bao
- College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, P. R. China
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Jensen JH, Conley LN, Hedegaard J, Nielsen M, Young JF, Oksbjerg N, Hornshøj H, Bendixen C, Thomsen B. Gene expression profiling of porcine skeletal muscle in the early recovery phase following acute physical activity. Exp Physiol 2012; 97:833-48. [DOI: 10.1113/expphysiol.2011.063727] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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45
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Salmi B, Trefan L, Bünger L, Doeschl-Wilson A, Bidanel JP, Terlouw C, Larzul C. Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality. Meat Sci 2012; 90:584-98. [PMID: 22075265 DOI: 10.1016/j.meatsci.2011.09.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/26/2011] [Accepted: 09/29/2011] [Indexed: 10/16/2022]
Abstract
Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.
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Affiliation(s)
- B Salmi
- INRA, UMR 1313 Unité de Génétique Animale et Biologie Intégrative, 78352 Jouy-en-Josas, France.
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Di Luca A, Mullen AM, Elia G, Davey G, Hamill RM. Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity. Meat Sci 2011; 88:261-70. [DOI: 10.1016/j.meatsci.2010.12.033] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2010] [Revised: 11/23/2010] [Accepted: 12/20/2010] [Indexed: 10/18/2022]
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47
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Becerril-Herrera M, Alonso-Spilsbury M, Ortega MT, Guerrero-Legarreta I, Ramírez-Necoechea R, Roldan-Santiago P, Pérez-Sato M, Soní-Guillermo E, Mota-Rojas D. Changes in blood constituents of swine transported for 8 or 16h to an Abattoir. Meat Sci 2010; 86:945-8. [DOI: 10.1016/j.meatsci.2010.07.021] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2010] [Revised: 07/21/2010] [Accepted: 07/23/2010] [Indexed: 10/19/2022]
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